Banana Tree, Oxford review – visited 23rd April 2016

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www.bananatree.co.uk

 

 

 

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Still on the IndoChinese food theme – Vietnamese pork balls & chilli dipping sauce

Vietnamese pork balls

Lunch for 2

Mix together 250g minced pork + 3 big cloves of garlic (crushed) + 1 finely sliced shallot/large spring onion + small bunch finely shredded coriander + 1 finely chopped red chilli + 1 finely sliced lemongrass stalk + splash of fish sauce + sprinkle of sea salt + pinch of brown sugar

Roll into balls & pan fry until cooked through

For the chilli dipping sauce/dressing mix together 1 finely sliced large spring onion + 1 finely sliced red chilli + 1 small garlic clove crushed + 4 tblspns rice wine vinegar + ½ tblspn fish sauce  + pinch of brown sugar

Vietnamese pork balls

Vietnamese pork balls

Vietnamese pork balls

Serve with rice noodles etc – v low fat & gluten free!

Any leftovers = tasty snack for later!

Vietnamese pork balls

BananaTree Oxford review to follow shortly!

Beef rendang Sunday cook-up inspired by last night’s FEAST of a meal at BananaTree Oxford!

Beef rendang

 

Beef rendang

Serves 4

Ingredients
600g organic (optional) stewing or braising beef – cut into 2cm cubes
2 shallots – minced
1 tblspn grated fresh ginger
1 tblspn grated galangal
1 tblspn chopped garlic
3/4 tblspn ground cumin
1 tblspn ground coriander
1 tblspn turmeric
1/4 teaspoon crushed cardamom
1 lemongrass stalk – chopped
3 dried chillies (or more to taste)
2tblspns groundnut/sunflower oil and extra to fry beef
400ml coconut milk
4 kaffir lime leaves – shredded
1 tspn tamarind pulp or lime juice to taste
1/2 tspn palm sugar or to taste
400g Thai jasmine rice

Garnish
Red and green chilli slices – deep fried
Shallot rings – deep fried
Boiled egg, quartered – optional
1 tblspn desiccated coconut – dry fried until golden or thinly sliced fresh coconut (optional)

Side dish – suggestion
Cucumber salad – cucumber cut lengthways into thin ribbons using a potato peeler. Dress with rice wine vinegar, fish sauce, thinly sliced shallots and fresh chilli slices.

Method
Season the beef with salt and pepper and fry in sunflower oil until brown.
Put the shallots, garlic, cumin, coriander, turmeric, ginger, galangal, cardamom, chillies, lemongrass and 2 tblspns of sunflower oil in a small food processor and blend to make a paste.
Fry the paste for 5 minutes until fragrant.
Add the paste to the beef, stir to coat and cook for 2 minutes. (if you plan to use a slow cooker, add the beef, fried paste, coconut milk, tamarind pulp, palm sugar and salt to your slow cooker at this stage and do not add any water – cook on a low setting for approx 7-8 hours)
Add the coconut milk, tamarind pulp and 500ml of water.
Reduce heat and simmer for 2.5 hours until tender.
Halfway through cooking add the palm sugar to taste and the lime leaves.
Top up with water if the beef becomes too dry.
Garnish with crispy fried shallots + chillies & serve with jasmine rice.

beef rendang

Quick crab enchiladas

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Crab (tinned or fresh) + hint of garlic + spring onions + coriander + fajita spices ( paprika, cayenne, oregano, onion powder & ground coriander) + red & green chillies

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Shallow fry tortillas over medium heat

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Put some of the crab mixture on the tortilla & top with home-made spicy tomato sauce or fresh tomato salsa & grated cheese

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Top with more tomato sauce & cheese

Bake at 200C in an oiled baking dish for 15 – 20 minutes

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Try with prawns or shredded poached chicken & a dollop of soured cream and /or a squeeze of lime juice