Inside the world's most expensive restaurantBored of eating out? Then make reservations at a new restaurant in Spain that has promised a to revolutionise fine dining – but be warned the one-of-a-kind meal costs $2000 per person.
Edible flowers could help prevent cancer and heart disease: studyUsing edible flowers in food is usually the domain of gourmet Asian foodies, but now research suggests that the pretty garnishes might have health benefits too.
Warm eggplant saladUsing the same principles as tofu, I have decided to douse it in flavour-rich ingredients that soak into its creamy sponginess and make it excellent.
Warm beef, noodle and buk choy salad
2 stars - based on 1 reviews
Photography: Richard Mortimer
- 250g glass or bean thread vermicelli noodles
- 400g rump or blade steak
- 1 bunch baby buk choy, halved or quartered lengthways
- 1 cup coriander leaves
- 1 birdseye chilli, finely sliced
- juice of 2 limes, plus slices to serve
- ¼ cup (60ml) fish sauce
- sugar, to taste
Place noodles in a large bowl and cover with cold water for 5 minutes. Preheat grill or a chargrill on high. Lightly brush steak with oil and cook for 3-4 minutes each side, until cooked to your liking. Remove and keep warm.
Meanwhile, to make dressing, combine chilli, lime juice, fish sauce and ¼ cup water. Add sugar to taste. Set aside.
Cook buk choy in a saucepan half-filled with boiling, salted water for 2 minutes, until tender but still crisp. Remove with tongs and drain. Drain noodles and add
to hot water, remove from heat and set aside for 3 minutes. Drain thoroughly.
Cut steak across grain into thin slices. Combine noodles with dressing, buk choy, coriander and beef. Serve with lime slices.