Thai Beef Salad

Thai beef salad is an extremely popular thai recipe and is commonly served in Thai restaurants. This salad recipe is perfect for a refreshing summer lunch or enjoyed as part of a banquet. The recipe is simple, healthy, fresh and has genuine thai flavours. One of the additions I have made to this recipe which is definitely not in keeping with traditional thai beef salad recipes but more a western addition, is the good old fashioned shredded iceberg lettuce. Yes I know it's not traditionally thai, but hey I think it works.

Thai Beef Salad - adapted from 'Encyclopedia of Asian Food' by Charmaine Solomon
500g lean rump or fillet teak
1 teaspoon crushed garlic
1 tablespoon pounded coriander root and stem
1/4 teaspoon ground black pepper
1 tablespoon palm or brown sugar
3 teaspoons Maggi seasoning

2 teaspoons fish sauce
1 tablespoon lime juice
3 lemon grass stalks (white part only) finely sliced
2 small red chillies

1 seedless cucumber finely sliced into batons
100g bean shoots
10 snow peas sliced finely on an angle
1/2 a small spanish red onion sliced finely
8 ice berg lettuce leaves finely shredded
1/4 cup roasted peanuts, lightly crushed
20 fresh mint leaves

Serves 2 as a light lunch main or
4 to 6 as part of a banquet

Grill the steak over coals or under a preheated grill until medium-rare. Allow to cool.

Combine crushed garlic with pounded coriander and stir in the pepper, palm sugar, Maggi seasoning, lime juice and fish sauce. Stir to dissolve sugar. Slice the chillies finely removing the seeds if preferred. Combine seasonings with the sliced red onion, lemon grass, cucumber, bean shoots, snow peas, shredded lettuce, mint, thinly sliced beef and half the peanuts. Toss lightly and serve.
Decorate with remaining peanuts.

Chocolate Cupcakes

Rich, dark, light and moist! Who can resist chocolate cupcakes. For the chocolate lovers it is suggested to top these cupcakes with Chocolate Frosting. For another option the Vanilla or Cream Cheese Frostings (which I have used) work equally as well.  






Chocolate Cupcakes - The Hummingbird bakery cookbook
Cupcake Sponge
100g plain flour
20g cocoa powder (plus extra for decoration)
140g caster sugar
1 1/2 teaspoons baking powder
a pinch salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
1 quantity Chocolate, Vanilla or Cream Cheese Frosting
Decorate dusted lightly with cocoa if using cream cheese or vanilla frostings or chocolate sprinkles if using chocolate frosting

12 hole cupcake tray lined with paper cases
Makes 12

Chocolate Frosting
300g icing sugar, sifted
100 g unsalted butter, at room temperature
40g cocoa powder
40ml whole milk
Makes enough for 12 cupcakes

Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Makes enough for 12 cupcakes

Vanilla Frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
Makes enough for 12 cupcakes

Preheat the oven to 170 degrees Celsius

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix otherwise the sponge will be too heavy.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 2-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Frostings -
For Chocolate Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

For Cream Cheese Frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

For Vanilla Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the fluffier and lighter it becomes

When the cupcakes are cold, spoon the Chocolate, Vanilla or Cream Cheese Frosting on top and decorate lightly with dusted cocoa