Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Middle Eastern San Choy Bow
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I was scrolling social media as you do and someone posted a picture of san chow bow and it had me craving them so much. I didn’t really feel like asian flavours but more so middle eastern, this is when I came up with this amazing creation.
- 500 grams beef mince
- 1 red onion, finely diced
- 1 long red chilli, deseeded and finely diced
- 2 cloves of garlic, crushed
- 100 grams mushrooms
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1 teaspoon ground all spice
- 1/2 teaspoon cinnamon
- 1/4 cup finely chopped flat leaf parsley
- I-2 baby cos lettuce, leaves washed and separated
- 1-2 tablespoons pomegranate molasses (optional)
- 1/4 cup dry toasted pine nuts
- Wash lettuce leaves well, spin and set aside on a large serving platter.
- In a sauté pan, pour 1 tablespoon of olive oil and sweat off onion and chilli for 3-4 minutes on medium low heat until translucent.
- Stir in garlic for a minute until fragrant.
- Turn heat up to medium high and brown off mince meat, breaking up any lumps.
- Turn heat down to medium and stir in bay leaf with mushrooms and cook for 3 minutes until softened.
- Fold in cumin, all spice, cinnamon, parsley and cook for a further 2-3 minutes.
- Turn heat off and allow to cool slightly, approximately 15minutes.
- Evenly spoon mince mixture into lettuce cups. Drizzle with pomegranate molasses (or fresh pomegranate), pine nuts and fresh mint leaves.
- Replace beef mince with lamb or chicken.
- Fresh pomegranate on top to serve would be amazing.
- Swap pine nuts for walnuts.
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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