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Thai Larb Salad

Thai Larb Salad recipe, eat well on universal credit

We’ve made this Chilli Mince in various styles several times but this is a more traditional ‘Street Food’ version. We had two half packs of mince in the freezer which we wanted to use up and this seemed an ideal candidate recipe.

Interestingly ‘Ribbon’ a local Fox Cub we feed got a bit possessive about the leftovers and told both her dad and ‘Blacktail’, another of the local Fox community to ‘Back Off’. It’s nice to know we’re bringing up Foxes with a cosmopolitan taste!

Ingredients:-

500g of Mince (Beef & Lamb on this occasion)
3 Clove of Garlic, minced
1 Tsp of Chilli flakes
1 Stick of Lemongrass, finely chopped
1 Red Onion. Half Sliced, half diced
120ml of Hot Water
2 Tbsp of of Rice Wine Vinegar
½ of a Cucumber, sliced
3 Radishes, sliced
3 Large Spring Onions, finely sliced
A handful of fresh Coriander, chopped
A handful of fresh Mint, chopped
1 Tbsp of Thai Basil Paste
2 Tbsp of Fish Sauce
1 Lime, juiced
1 Tsp of Brown Sugar
2 Red Chilles, finely sliced
Lettuce boats, to serve
Mixed boiled Rice, to serve
Oil to fry
Salt & Pepper to season

Method:-

(1) Add the sliced Red Onion to a bowl and pour over hot water and the Rice Wine Vinegar. Allow to cool and place in the fridge.
(2) Heat Oil in a frying pan and add the diced Onion.
(3) Cook over a moderate heat until softened.
(4) Add the Garlic, Lemongrass and Chilli Flakes.
(5) Cook until fragrant.
(6) Add the Mince seasoning with Salt & Pepper and fry for 10 minutes, stirring to bread the Mince down.
(7) Place the Cucumber, Radish, Spring Onion, Mint, Basil Paste, Coriander and one chopped Chilli to a bowl.
(8) Combine with the Fish Sauce, Sugar & Lime juice and mix well.
(9) Add the Mince combination to the bowl and mix well.
(10) Serve the Larb on Lettuce boats, garnished with the remaining sliced Chilli and a side of boiled Rice.

Perhaps Little Gem Lettuce would have worked better by way of ‘Street Food’ but other than that this was a really tasty take on this recipe.

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Details: Written by Tony Carson; Category: Recipes; Created: 21 March 2022

There is a tale here. These very inexpensive Steaks have been - well you know? Not very predicable, in the past. So we smashed the living day lights out of them……. (At 2 for £2.49 – you cant really complain, now can you?)

Ingredients:-

2 Rump Steak, sliced horizontally. Smash the living day light out of it
4 Rashers on Smoked Bacon
2 Dill pickles ( Gherkins ), sliced lengthways
1 Onion, sliced
2 Tsps of Mustard
Salt & Pepper to season

Ingredients for the Sauce:-

500ml of Beef Stock
2 Bay Leaves
6 Peppercorns
4 Whole Allspice
3 Tbsp of Cornflour
70ml of Water
6 Dried Mushrooms
Oil to fry
Salt & Pepper

Dressing Ingredients for the Sides:-

150g of Red Cabbage, shredded
150g Sauerkraut
1 Beetroot, sliced
2 Tbsp of White Wine Vinegar
Fresh Ground Black Petter
Oil to fry

Method:-

(1) Slice the Steaks in half lengthways.
(2) Pound them out until about ½ Inch thick (2.5cm).
(3) Season on both sides with Salt & Pepper.
(4) Place the mustard then a Rasher of Bacon and the sliced Pickle on the top.
(5) Add a sprinkling of Sliced Onion.
(6) Roll and secure with a couple of tooth picks.
(7) In a large frying pan heat the Oil and cook the rolled Steaks until golden brown on all sides.
(8) Remove and set aside.
(9) Add the remaining Sliced Onions and cook until softened.
(10) Add the Stock, Mushrooms, Bay Leaves, Peppercorns and Allspice.
(11) Simmer for 10 minutes.
(12) Replace the Steak Roll into the pan, cover and simmer for 45 minutes.
(13) Remove the Steak Rolls and bin the Bay Leaves.
(14) Blend the sauce with a hand blender.
(15) Mix in the Cornflour with the water to thicken the sauce.
(16) Bring to the boil and then reduce to a simmer while stirring.
(17) In a frying pan add Oil, and heat.
(18) Add the Red Cabbage, Sauerkraut, Beetroot, Vinegar and season with Salt & Pepper.
(19) Saute until everything is softened.
(20) Arrange on your plates with the Steak Rolls over the Sauerkraut mix, surrounded by
the Sauce.

If there was a colourful Sunday dinner gig in Poland we’d be happy to have this one. Actually the Beef was rather good this time. But at £2.49 for 2 you can expect - the unexpected! The combination of flavours was a bit like a Burger, turned inside-out. Maybe…..

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