Sat, 12 August 2017
Chef is Tara Walker, author of ‘Good Food No Stress
Ingredients:
1 tbsp Rapeseed oil
1 tsp Toasted Sesame Oil
3 garlic cloves, thinly sliced
1 tsp grated fresh ginger
500g beef mince (lean if possible)
2 spring onions, chopped
1 tsp dried chilli flakes
2 tbsp nam pla fish sauce
½ tbsp runny honey
For the garnish:
Handful chopped coriander leaves
2 tbsp toasted & roughly chopped cashew nuts (simply place on a dry pan and heat until golden brown)
Lime wedges
1 red chilli, sliced thinly on the diagonal
Method:
1. Heat the rapeseed oil in a wok. When sizzling, add the pork and stir-fry until it begins to brown. and add the garlic, ginger and dried chilli.
2. Finally, add the fish sauce, honey and lime juice, and stir fry until bubbling and the pork is nicely browned.
3. Place a large tablespoonful of the mixture into the little gem leaves
4. Serve topped with fresh coriander, a sprinkling of nuts and a wedge of lime on the side.
