Pickled Cabbage and Carrots

 

1 cabbage (medium head) 

3 cloves garlic (crushed) 

2 carrots (grated) 

Marinade: 

2 cups water 

1/2 cup oil 

1/2 cup sugar 

 2/3 cup vinegar 

1 1/2 tbsp salt 

Instructions 

Finely shred the cabbage into a large bowl. Grate the carrots and add to the cabbage. Toss all together.

Meanwhile, bring the marinade ingredients to a boil. Pour over the cabbage mixture and stir to combine. Add 3 cloves of crushed garlic. 

Pack mixture into 4 quart-sized jars. Make sure the marinade covers the cabbage. 

Refrigerate for up to one month.

Salisbury Steak Garlic Mash Potatoes Mushroom & Onion Gravy

 

For the Steaks: 

1/3 cup breadcrumbs 

1 egg 

1 small brown onion grated 

1 teaspoon salt 

1/2 teaspoon black pepper 

500g ground beef  

1 tablespoon extra-virgin olive oil 

For the Mushroom Gravy: 

2 tablespoons olive oil

250gm sliced mushrooms 

2 tablespoons all-purpose flour 

2 cups beef stock

Salt and pepper

In a mixing bowl, place the ground beef and the onion. Then, add the egg, breadcrumbs, 1 tsp salt, and ½ tsp pepper, and knead with your hands until completely combined.

Heat the oil in a pan over medium-high heat on the stove. 

Form the meat into four even patties and place into the heated pan. Saute until browned on both sides and cooked through. Remove the patties from the skillet and place them on the side for later.

Reduce the heat to medium and add the oil and mushrooms and garlic to thepan. Saute until the mushrooms become tender. 

Stir in the flour and saute another minute.

Whisk in the beef broth and saute until the gravy thickens. 

Return the patties to the skillet, and toss to coat in the gravy. 

Serve over mashed potatoes.

Vegetable Laksa

 

185gm jar Laksa curry paste 

270ml coconut milk 

3/4 cup Massel chicken stock 

1/2 cup water 

1 teaspoon sugar 

salt

thinly sliced carrots 

baby bok choy, roughly sliced

broccoli pieces 

200g noodles 

bean sprouts 

Combine curry paste, coconut milk, chicken stock, salt, sugar and water in large saucepan over medium heat. Cover and bring to boil. 

Meanwhile cook the noodles according to packet instructions, adding carrots and broccoli for the last few minutes.  Drain and portion into serving bowls.

Pour laksa over noodles. Top with bean sprouts.