Tag Archives: Salad

Thai Grilled Beef Salad

22 Jun

I had half a cabbage left over and wanted a recipe that would use it all up so I surfed the net to look for something. I was lucky in that I did not have to search too long and found something on Epicurious. Scaled the recipe down to 2, made a few small changes and this is what I came up with. I liked it.

Thai Grilled Beef Salad

serves 2 as main course

4 cups thinly sliced white cabbage, best to use a mandolin grater set on fine

1 medium carrot, grated

1 shallot, thinly sliced

*1 Tbsp fish sauce

2 Tbsp lime juice

salt/pepper

For beef

200gr rib-eye steak

1 shallot, thinly sliced

1 Tbsp chopped green onions

1 Tbsp sliced fresh mint

2 Tbsp chopped coriander (cilantro)

1 1/2 Tbsp minced lemongrass stalk

1/2 – 1 chili, seeded and minced, depending on how hot you like it

1 Tbsp lime juice

*1 Tbsp fish sauce or to taste

For the cabbage salad, mix the first five ingredients in a large bowl (make sure you have enough space to toss everything together), toss and season with salt and pepper. Set aside for up to 30 min. for flavours to mix.

Just before eating, prepare the beef. You can either :

a. follow the original recipe by seasoning the whole steak/s with salt and pepper, grill or barbecue to desired doneness and then slice thinly. Mix with the rest of the ingredients, season again with salt and pepper if necessary

OR

b. do what I did by slicing the raw steak thinly, season with salt and pepper. Heat 1 Tbsp oil in a frying pan or wok. Stir-fry the beef strips with the shallots, lemon grass and chili. I do this so that the beef absorbs the flavours. Mix in (not cook) the green onions, coriander and fresh mint. Now add the lime juice and fish sauce.

To serve, portion the cabbage salad onto two plates and top with the warm beef.

*Note: Be careful with the fish sauce as some brands are saltier than others. It is best to add bit-by-bit and taste as you go. Add more if necessary.

Nutrition Information: Total calories – 197kcal; Fat – 8.9 gr; Total Carbohydrates – 17.3 gr of which Dietary Fiber 4.5 gr- ; Protein – 14.0 gr

Print this recipe: Thai Grilled Beef Salad

Grilled Eggplant with Black Forest Ham, Tomato and Mozzarella

9 Jun

Since I got back from vacation, I’ve been busy, busy, busy so I haven’t had time to think about posting. It’s hard to get back to your normal routine once you get out of sync!

One thing I didn’t stop doing was dream about a lovely eggplant appetizer we had at a lovely restaurant called La Ferme Douceur in Ramatuelle near St Tropez in the south of France. This restaurant was recommended on Trip Advisor and I went there one evening with my husband. The restaurant is part of a small inn set admist a vineyard. The estate also plants olive trees and their olive oil can be bought at the restaurant.

The restaurant only opens in the evening (daily)  and serves a set menu for €43. Everyone eats the same thing. The menu changes every day. You get an appetizer, main course and dessert and a bottle of house wine (your choice of red, white or rosé). If you don’t eat meat, fish is served as an option although I suppose they would do a vegetarian dish if you asked while making the reservation. Reservations are highly recommended. Lots of people seem to know about the place!

On our visit we had Grilled Eggplant with Serrano Ham, Tomato and Parmesan Cheese as our appetizer. It was fabulous. The main course was even more fabulous – Lamb Chops with Mediterranean Vegetables served on Polenta. Dessert was a Mango Panna Cotta.

This lovely meal was on my mind the whole time and when I got home, I immediately set out to try and replicate it. I had Black Forest Ham in the fridge so I used that instead and I added Mozzarella as I thought that would go well.


Grilled Eggplant with Black Forest Ham, Tomato and Mozzarella

4 servings

4 thin slices eggplant about 4-5mm thick (my calculation below is worked on 50gr per slice)

1 tomato, sliced into 8 slices

1 ball mozzarella (if you have mozzarella buffala, all the better), cut 8 slices, keep the rest

4 slices black forest ham

4 tsp grated parmesan

olive oil

salt and pepper

sliced basil (optional)

Place the eggplant slices on a baking sheet and brush both sides with olive oil seasoned with salt and pepper. Grill each side for about 7-8 min. till nicely browned. Watch the eggplants in case your grill is hotter than mine!

Once both sides are done, top the eggplant with the black forest ham, tomato and mozzarella and sprinkle 1 tsp grated parmesan over each eggplant slice.

Put the baking sheet back into the oven and grill till the tomato is soft and the cheeses are melted and slightly brown. This takes about 5 minutes.

Sprinkle with fresh, sliced basil before serving, add a small salad and you have a lovely meal.

Nutrition Facts: Calories per slice – 131.2 kcal; Fat – 7.1 gr; Cholesterol – 41.0 mg; Total Carbohydrates – 6.0 gr ; Protein – 11.2 gr

The original dish was with serrano so you could use this. Prosciutto or other smoked hams would work as well. As for cheeses, sprinkle with cheddar or other grated hard cheeses.

Print this recipe: Grilled Eggplant with Black Forest Ham

%d bloggers like this: