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Flavour of the Month - San Choy Bow Tuesday, 22 July 2008
Flavour of the Month - San Choy Bow
San Choy Bow
Why not host an Asian-inspired dinner party to mark the opening of the Olympic games? Enjoyed by the Chinese for generations, and adopted by Aussies with great enthusiasm, San Choy Bow has become a staple favourite at any local Chinese restaurant. It’s fresh, easy to make, and always fun to eat! San Choy Bow
Preparation: 10 minutes Cooking: 20 minutes Serves 4
  • 2 tbs extra light olive oil
  • 400g mushrooms, chopped
  • 1 red chilli, de-seeded & finely chopped
  • 400g chicken mince
  • 1/2 cup chicken stock
  • 5 green onions, thinly sliced
  • 2 tbs lime juice
  • 1 tbs fish sauce
  • 1 tsp brown sugar
  • 1 baby cos lettuce
    •

    Heat wok over high heat until hot. Add oil, mushrooms and chilli. Stir-fry two minutes. Add chicken mince and stir-fry for 5 minutes, breaking up the lumps as you go.

    Add stock and 3/4 of the green onions. Bring to the boil.

    Reduce heat to medium-low and simmer for 10 minutes or until stock has absorbed.

    Stir through lime juice, fish sauce and sugar.

    Arrange lettuce leaves on plates. Top with chicken mixture. Sprinkle with remaining green onions. Serve immediately.

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    Flavour of the Month- Pine and citrus biscotti Friday, 4 July 2008
    Flavour of the Month - Try this café-style Christmas treat

    For centuries, food and Christmas have gone hand in hand. Our favourite recipe this winter is a delicious pine and citrus biscotti – a light and zesty sweet to add the finishing touch on those hearty winter meals. Pine and citrus biscotti ½ cup salted butter - room temperature
    • 1/2 cup sugar
    • 2 eggs
    • 2 Tbsp. fresh lemon juice
    • 2 Tbsp. lemon zest
    • 2 cups flour
    • 1 1/2 tsp. baking powder
    • 1/4 tsp. salt
    • 3/4 cup pine nuts

    In a bowl cream together butter and sugar. Beat in eggs. Mix in lemon juice and zest.

    Roast pine nuts until light brown.

    In a separate bowl combine flour, baking powder and salt. Add dry ingredients to butter. Fold in pine nuts.

    Grease and flour baking sheet. Divide dough in half and form two logs about 12" long. Bake the logs once for 30 minutes. Remove from oven and let stand for 5-7 minutes.

    Cut the logs into 1" wide slices. Be sure to support the sides of the biscotti log with your hand for a clean cut.

    Return the slices to the oven for 15-20 minutes for a second baking.
    Makes about 2 1/2 dozen biscotti

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