Today’s Exercise: 31 minutes on Wii Fit, 10,000 steps
One thing I hate about my high street is the lack of a greengrocers. The fact that we actually have a butchers shocked me, but it’s at the arse end of the road alongside junk shops and the really cheap takeaways so God knows how much it makes. Then again we’re not exactly a major town so I guess I shouldn’t expect too much but if we have enough room for 7 different charity shops then there should be a place to buy some fresh fruit and vegetables.
Today’s recipe is a salad that is apparently offered in Hollywood restaurants and as the old saying goes “if it’s good enough for Heather Graham then it’s good enough for me”. Like with yesterday I have made some alterations both because of taste but also because of availability. Firstly the red onion has been completely removed because it is one of my most hated ingredients (unless it’s caramalised and used in a tart with goat’s cheese). Also there was a mushroom substitution as nowhere within a 10-15 mile radius would sell enoki (which looks like some fairytale citadel). Instead (having resigned to use button mushrooms which I dislike) Morrisons actually sold oyster mushrooms (shock! horror!) so they have been used.
Ingredients (for 2 servings):
Marinade:
- 1 cup soy sauce
- 1/2 cup honey
- 6 tbsp fish sauce
- 2 tbsp fresh orange juice
- 1 tbsp coriander
- 1 tbsp mint leaves
- 1 tbsp fresh lime juice
- 1 red chilli, deseeded
- 2 1/2 cloves garlic
- 1 (1/2-inch) piece ginger, peeled and sliced
Salad:
- 6oz beef steak
- 2 cups rice noodles
- 1/4 cup tomato, diced
- 2 tbsp oyster mushrooms (if unavailable get button mushrooms), in both cases dry fry them until soft.
- 1 pink grapefruit, peeled and segmented
- 8 coriander sprigs
- 4 mint sprigs
Dressing:
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup soy sauce
- 2 tbsp orange juice, freshly squeezed
- 2 tbsp sesame oil
- 2 1/4 tsp fish sauce
- 1 red chilli, seeded and minced
- 1 1/2 cloves garlic
- 1 1-inch piece ginger, peeled and chopped
For marinade:
Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours.
Gril in a George Forman grill for about 4-7 minutes or cook steak until medium rare. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.
For dressing
Mix all ingredients in blender until combined.
Salad:
Divide tomato, mushrooms, onion, grapefruit segments, noodles, coriander and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.
Adapted from here
Verdict: The meat tasted gorgeous but there really wasn’t enough of it. Also the addition of the grapefruit was rather odd with it’s sweetness and bitterness overpowering the more subtle tastes of the other parts of the dish. Overall though it was a great salad but next time will make it without the grapefruit and add extra tomatoes and mushrooms to compensate. Also, don’t do what I did and have all the ingredients completely seperate, it tastes a lot better when everything is all mixed together and covered in that delicious salad dressing.
Calorie Count: 482 per serving
Thin Cooking 