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Valli Little's rolled rice noodles with crispy chilli tofu recipe!INGREDIENTS100ml sunflower oil400g banh cuon rolled ri...
02/22/2022

Valli Little's rolled rice noodles with crispy chilli tofu recipe!
INGREDIENTS
100ml sunflower oil
400g banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths
1/2 tsp dried chilli flakes
2 tsp sea salt flakes
2 tbs each rice flour and self-raising flour
250g very firm tofu, crumbled
1 bunch broccolini, blanched, halved lengthways
1 cup (160g) peas, blanched
1/2 cup (50g) fried Asian shallots
Chopped pickled red chillies (from Asian grocers), to serve
SESAME DRESSING
2 tbs each soy sauce and rice vinegar
1 tbs each sesame oil and peanut oil
1 tsp caster sugar
2 tsp grated ginger
1 garlic clove, crushed

METHOD
1.Heat 2 tbs sunflower oil in a frypan over medium-high heat. Cook rolled rice rolls for 3-4 minutes on one side until slightly golden and crisp. Turn, then add 1/4 cup (60ml) water to pan and immediately cover with a lid. Cook for 2 minutes or until tender. Remove noodles from pan and set aside to cool completely.
2.To make crispy tofu, using a mortar and pestle, crush chilli flakes, then combine with salt flakes. Combine the flours in a separate bowl and season with salt. Add tofu and toss to coat, then discard excess flour. Heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add tofu and cook, stirring, for 4 minutes or until golden and crisp. Drain on paper towel, then toss in chilli salt.
3.For the dressing, place all ingredients and 2 tbs water in a bowl. Stir to combine.
4.Divide the noodle rolls among plates and drizzle over sauce. Top with crispy chilli tofu, broccolini, peas, fried Asian shallots and pickled chilli to serve.

Broad bean and pecorino bruschetta recipe!INGREDIENTS2kg fresh broad beans, podded (to give about 400g) (see Notes)1/3 c...
02/20/2022

Broad bean and pecorino bruschetta recipe!
INGREDIENTS
2kg fresh broad beans, podded (to give about 400g) (see Notes)
1/3 cup (80ml) olive oil, plus extra to brush
3 rosemary sprigs
3 garlic cloves, roughly chopped, plus 1 extra garlic clove, halved
1 loaf ciabatta, cut into 8 thick slices
2 tablespoons roughly chopped flat-leaf parsley
100g Pecorino Sardo or Pecorino Romano, shaved

METHOD
1.Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Set aside.
2.Warm oil, rosemary and chopped garlic in a pan over very low heat for 15-20 minutes, stirring occasionally, to infuse oil. Don’t allow garlic to colour.
3.Add beans, 1 tablespoon water and 1/2 teaspoon each salt and pepper. Increase heat to medium and cook for 2 minutes or until beans are cooked and bright green.
4.Meanwhile, preheat a chargrill pan or grill to high. Brush ciabatta with oil, then grill for 1-2 minutes each side until golden and charred. Rub halved garlic over toasts.
5.Top toasts with beans and a drizzle of oil. Sprinkle with parsley, cheese and black pepper, then serve immediately.

Seared tuna with Fijian-Style potato curry recipe!INGREDIENTS800g sebago potatoes, peeled, cut into 4cm pieces2 tbs ghee...
02/17/2022

Seared tuna with Fijian-Style potato curry recipe!
INGREDIENTS
800g sebago potatoes, peeled, cut into 4cm pieces
2 tbs ghee
1 onion, finely chopped
1 long green chilli, seeds removed, finely chopped, plus extra to serve
2cm piece ginger, grated
1 garlic clove, crushed
1 tsp mild curry powder
1 tsp ground turmeric
3 tsp brown mustard seeds
1/2 tsp chilli powder
10 fresh curry leaves, plus extra fried leaves (optional), to serve
11/2 tsp caster sugar
1/3 cup (60ml) rice vinegar
1 red onion, thinly sliced into rounds
4 x 180g tuna steaks
Coriander leaves, to serve

METHOD
1.Place potato in a pan of cold salted water, bring to the boil over high heat. Cook for 3-4 minutes until par-cooked. Drain.
2.Heat the ghee in a frypan with a lid over medium heat.
3.Add onion and cook, stirring, for 2-3 minutes until softened.
4.Add chilli, ginger, garlic and spices, and cook for a further 1 minute or until fragrant.
5.Add the potatoes, curry leaves and 1 cup (250ml) water.
6.Cover and cook for 10 minutes, shaking to prevent catching, then remove lid and cook for a further 5-10 minutes until potatoes start to crisp
7.Remove from heat. Stir in 1/2 tsp sugar and season. Keep warm.
8.Combine the vinegar, 1/2 tsp salt and remaining 1 tsp sugar in a bowl, stirring until dissolved.
9.Add red onion and toss to combine. Set aside.
10.Heat a chargrill pan or barbecue to high.
11.Season tuna and grill for 1 minute each side or until seared but still rare in the centre.
12.Remove from pan. Rest, loosely covered with foil, for 5 minutes.
13.Drain red onion. Add coriander leaves and toss to combine. Season.
14.Divide tuna and potato curry among plates.
15.Top with onion mixture, extra chilli and fried curry leaves, if using, to serve.

Minty lamb with beetroot and charred broccoli recipe!INGREDIENTS1/2 bunch mint, leaves chopped1/2 bunch flat-leaf parsle...
02/14/2022

Minty lamb with beetroot and charred broccoli recipe!
INGREDIENTS
1/2 bunch mint, leaves chopped
1/2 bunch flat-leaf parsley, leaves chopped
1/4 cup (40g) pine nuts, toasted
2 tbs grated parmesan
1 garlic clove, finely chopped
2/3 cup (165ml) olive oil, plus extra to brush
12 x French-trimmed lamb cutlets
3 tsp dried mint
1 Kurrawong Organics broccoli, sliced lengthways
11/2 tbs lemon juice
100g watercress
2 Kurrawong Organics beetroots, cut into thin matchsticks
120g marinated feta, drained, crumbled

METHOD
1.Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add 1/2 cup (125ml) oil and whiz until combined. Set aside.
2.Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and 1 tbs oil. Preheat a chargrill pan to medium-high heat.
3.Cook broccoli, turning, for 3-4 minutes until lightly charred. Set aside. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking.
4.Whisk the lemon juice and remaining 1 tbs oil together in a bowl. Season.
5.Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.

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10260 SW Greenburg Road
Portland, OR
97223

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