Showing posts with label Wrap. Show all posts
Showing posts with label Wrap. Show all posts

Thursday, 12 December 2013

Beef and Salad Wraps with Ginger & Chilli Dressing

Crispy, fresh quick week day meal thanks to Dish #51. I omitted the rice as we found this filling without it but if you need to make it go further add some cooked rice.

Ingredients
serves 4
takes 30 minutes
  • 500g rump steak
  • 2 tsp olive oil
  • salt & freshly ground pepper
  • Dressing: 1 tbsp grated fresh ginger; 1/2 cup rice wine vinegar; 1/4 cup caster sugar; 2 tbsp fish sauce; 1/2 tsp dried chilli flakes; 1 tsp fresh lime juice
  • To serve: 1/3 cup cashew nuts, roasted; handful fresh coriander, chopped; cos lettuce, leaves washed & separated; 1/2 cucumber, thinly sliced; 2 cups carrot, grated 
Method
  1. Dressing: Place all the ingredients except lime juice, in a
    saucepan & bring to the boil, then simmer for 5 minutes. Set aside to cool then add lime juice.
  2. Beef: Season steaks with salt & pepper on both sides, rubbing it in as you go. Heat pan to high and cook 2-3 minutes each side. Transfer to a plate & let it rest for 5 minutes. Slice thinly and toss with the meat juices.
  3. To serve: Chop the cashew nuts and coriander together and place into a serving bowl. Arrange the beef, lettuce, cucumber & carrots on serving plates and let everyone help themselves. Enjoy!

Tuesday, 26 November 2013

Creamy Bean and Avocado Wrap

Don't feel like hanging over a hot oven in this weather? Neither did I so a quick yummy wrap was on the menu. Use whatever you have on hand for the filling. I made coleslaw as there were bits and pieces hiding in the back of the fridge. You could use kidney or black beans as well.

Ingredients
serves 2
takes 20 minutes
  • 2 cups shredded cabbage, red/white or bit of both
  • 1 medium carrot, grated
  • 1/4 small fennel bulb, finely sliced (optional as it's going out of season)
  • 1 small red apple, grated
  • 1/4 cup chopped fresh coriander
  • 1/4 cup of mayonnaise
  • 1 can white beans, rinsed
  • 1-2 ripe avocados
  • 2 tsp spicy harissa paste or chopped up chilli - something to give the bean mixture a kick
  • 4 wholewheat wraps, or tortillas
Method
  1. Finely chop the cabbage and coriander, grate the carrot & apple, slice the fennel, toss to combine with mayonnaise.
  2. Mash beans and avocado in another bowl with a potato masher or fork. Stir through some harissa paste to taste.
  3. To assemble the wraps, spread the bean-avocado mixture onto a wrap and top with the cabbage-carrot slaw. Roll up & enjoy!