Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

4 to 5 minutes, plus 3 hours freezing time

Duck recipes

Roasted shaved butternut with baked goat’s milk cheese

15 minutes

Chilli recipes

Mexican spiced chicken with tortilla pasta and avocado

15 minutes

Prawn and lime laksa with aromatic greens

5 minutes

Fish recipes

Steamed Asian fish on soy-dressed padthai noodles

15 minutes

Sun-dried tomato basted pork fillets with creamed sweet potato and smashed peas

30 minutes

Tomato, olive, peach and parsley salsa

5 minutes

Mexican recipes

Mango, macadamia and red onion salsa

1 minute

Steamed lemon and lime puddings

20 minutes

Fish recipes

Steamed sole and green vegetables with Thai-style coconut sauce

15 minutes

Steamed sole and green vegetables with Thai-style coconut sauce

By TASTE

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

4 small soles, skinned and trimmed, or 2 large soles, halved
2 - 3 bulbs fresh lemongrass
2 T Thai stir-fry oil
1 bunch spring onions, chopped
1 red chilli, chopped
1 clove garlic, chopped
400 g can coconut cream
2 T fish sauce
2 t brown sugar
1 punnet ready-to-steam mix edamame soy beans, mangetout, fine beans and broccoli (sachet of sauce dis
2 T fresh lime juice
fresh coriander leaves, for sprinkling
steamed jasmine rice, for serving

Method

Wash the soles and set aside.
To make the sauce: Smash the lemongrass and unfurl the tough outer leaves (reserve for flavouring the rice). Finely chop the tender inner core. Using the Thai stir-fry oil, stir-fry the lemongrass, spring onion, chilli and garlic until fragrant. Stir in the coconut cream and bring to a simmer. Add the fish sauce and sugar, then simmer for a few minutes, until slightly reduced.
To assemble: Add the sole to the ready-to- steam vegetables, cover tightly, reduce the heat to a minimum, and leave to steam for about 5 minutes, until just cooked. Stir in the lime juice and a handful of coriander leaves. Check to see that the sweet-sour balance is correct and adjust if necessary. Add more fish sauce if required. Serve with plenty of hot jasmine rice.
Per serving: 2184.6kJ, 22.6g protein, 28.4g fat, 44.1g carbs.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

Duck breast

Roasted shaved butternut with baked goat’s milk cheese

Chilli and lime calamari

Mexican spiced chicken with tortilla pasta and avocado

Prawn and lime laksa with aromatic greens

Steamed Asian fish on soy-dressed padthai noodles

Sun-dried tomato basted pork fillets with creamed sweet potato and smashed peas

Tomato, olive, peach and parsley salsa

Mango, macadamia and red onion salsa

Steamed lemon and lime puddings

Steamed sole and green vegetables with Thai-style coconut sauce

Steamed sole and green vegetables with Thai-style coconut sauce

Ingredients

Method