Korean-style Barbecue Steak with Spicy Slaw Recipe

Ingredients
1 lemon, juiced
1 nashi pear
45g (1/4 cup, lightly packed) brown sugar
60ml (1/4 cup) soy sauce
1 green shallot, finely chopped
2 tablespoons mirin
1 tablespoon sesame oil
6 (about 200g each) beef scotch fillet steaks
60ml (1/4 cup) rice wine vinegar
60ml (1/4 cup) honey
1/2 teaspoon dried chilli flakes
60ml (1/4 cup) sesame oil, extra
1 small (about 700g) wombok (Chinese cabbage), shredded
1 cup fresh mint leaves, chopped

Method

Step 1. Fill a bowl with cold water and add the lemon juice. Remove 1 cheek from the nashi and reserve. Cut the remaining nashi into matchsticks and place in the lemon water to stop them browning.

Step 2. Peel and coarsely grate the reserved nashi. Place in a bowl along with sugar, soy sauce, shallot, mirin, garlic and sesame oil, and whisk to combine. Add the steaks and turn to coat. Set aside for 15 minutes to marinate

Step 3. To make salad dressing, whisk the vinegar, honey, chilli flakes and extra sesame oil in a bowl until combined. Drain nashi matchsticks and place in a bowl along with the wombok and mint. Stir to combine.

Step 4. Preheat a barbecue or chargrill on high. Drain the steaks, reserving the marinade. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.

Step 5. Meanwhile, bring the reserved marinade to the boil in a small saucepan over medium-high heat. Simmer for 2-3 minutes or until reduced slightly. Cool slightly.

Step 6. Pour the salad dressing over the wombok salad and toss to combine. Slice steaks and divide among plates. Drizzle with reserved marinade and serve with the spicy slaw.

Braised Pork with Cranberry & Five-spice Recipe

Ingredients
800g boned pork shoulder, trimmed
1 tablespoon vegetable oil
3/4 cup whole berry cranberry sauce
1/4 cup soy sauce
1/4 cup shao hsing (Chinese cooking wine)
2 teaspoons finely grated orange rind
1/3 cup orange juice
1 cup chicken stock
2 teaspoons Chinese five-spice powder
2 garlic cloves, thinly sliced
3cm piece fresh ginger, peeled, thinly sliced
2 bunches baby bok choy, trimmed, roughly chopped
Cooked rice stick noodles, to serve

Method

Step 1. Preheat oven to 180°C/160°C fan-forced. Cut pork into 3cm cubes. Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook the pork, in two batches, for 5 to 6 minutes or until well browned. Transfer to bowl. Drain any oil from the dish.

Step 2. Return pork to dish. Add sauces, shao hsing, orange rind, orange juice, stock, spice, garlic and ginger. Cover. Bake, stirring occasionally, for 1 hour 30 minutes to 2 hours or until pork is very tender.

Step 3. Place bok choy on top of pork in dish. Cover. Bake for a further 5 minutes or until bok choy has wilted. Serve pork and bok choy with a little sauce and rice noodles.

Quick Bacon Risotto

Ingredients
2 tablespoons olive oil
3 rashers rindless bacon, thinly sliced
250g button mushrooms, quartered
1 large garlic clove, crushed
2 teaspoons Massel Chicken Style Stock Powder
450g pkt Sunrice Brown Rice in 2 1/2 Minutes
410ml (1 2/3 cups) boiling water
3 shallots, trimmed, thinly sliced
1 large zucchini, coarsely grated
25g (1/3 cup) grated parmesan
1/3 cup fresh oregano leaves

Method

Step 1. Heat oil in a large saucepan over medium heat. Add bacon and cook, stirring, for 1-2 minutes or until golden. Add the mushroom and garlic, and cook, stirring often, for 1-2 minutes or until soft.

Step 2. Add the stock powder and rice. Stir to combine. Increase heat to medium-high. Gradually add the water, 1/4 cupful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cupful. Continue until all the water is absorbed and the rice is tender.

Step 3. Stir in the shallot and zucchini. Cook, stirring, for 1-2 minutes or until tender. Remove from heat and stir in the parmesan and oregano. Season with pepper.