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    Recipes — Asian style

    Slow Cooker Persian Peach and Chicken Stew

    This recipe really is foolproof, but you do have to pick ripe peaches to provide the sweetness in the dish. And because the stew is so easy, we encourage you to get creative with your rice. Amp it up with Persian flavors like saffron for the perfect accompaniment to your khoresh.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 30 minutes
        •    Yield: Serves 6-8


    Ingredients

        •    2 tbsps olive oil
        •    Rice, for serving
        •    ¼ cup lime juice
        •    Kosher salt, to taste
        •    ½ tsp ground cumin
        •    1 tsp ground turmeric
        •    1 tsp ground coriander
        •    3 garlic cloves, minced
        •    4 scallions, thinly sliced
        •    ¼ tsp ground cinnamom
        •    ½ tsp ground cardamom
        •    1 yellow onion, finely chopped
        •    2 tbsps pomegranate molasses
        •    3 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
        •    2 pounds (5 medium) yellow peachers, pitted and cut into eighths


    Method:
    Place all of the ingredients, except the peachers, into a slow cooker and mix to incorporate. Cook on high for 2 hours. Add the peachers and cook until the chicken is fully cooked and the peachers are tender, 30 minutes more. Season with salt, then serve with rice.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/slow-cooker-peach-chicken-stew-recipe-khoresh-summer-fruit

    Prawn Laksa

    Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps peanut oil
        •    200g rice vermicelli
        •    1/3 cup (80ml) lime juice
        •    1 tbsp grated palm sugar
        •    2 kaffir lime leaves, halved
        •    1/3 cup (100g) laksa paste
        •    3/4 cup (60g) bean sprouts
        •    3 cup (750ml) coconut milk
        •    250g cherry tomatoes, halved
        •    1/3 cup fresh coriander leaves
        •    4 tbsps fried shallots (optional)
        •    1 medium (130g) lebanese cucumber
        •    1 litre (4 cups) fish or vegetable stock
        •    12 large uncooked prawns, peeled, deveined, tails intact

    Method

    1. Heat oil in a large saucepan over a high heat. Cook prawns, in batches, stirring, until golden on both sides. Remove from pan.

    2. Reduce heat to medium. Add laksa paste, cook, stirring, 1 minute, or until fragrant. Add tomatoes, cook, stirring, 1 minute. Stir in lime juice, lime leaves, sugar, coconut milk and stock. Bring to a simmer.

    3. Place vermicelli in a heatproof bowl, cover with boiling water. Stand for 10 minutes. Drain.

    4. Meanwhile, cut cucumber into long thin strips. Divide noodles and prawns between 4 large bowls.

    5. Ladle the laksa mixture into the bowls. Top with the bean sprouts, coriander leaves, cucumber and shallots. Serve immediately.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-laksa-17932

    Asian-Style Beef Burgers

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 egg, lightly beaten
        •    500g lean beef mince
        •    1 tbsp red curry paste
        •    1 clove garlic, crushed
        •    80g baby rocket leaves
        •    2 green onions, finely sliced
        •    ¼ cup whole egg mayonnaise
        •    50g snow pea sprouts, trimmed
        •    4 wholemeal rolls, lightly toasted
        •    1 large carrot, peeled into ribbons
        •    Hot chilli sauce, to serve, if desired
        •    Coriander and mint leaves, to garnish
        •    1 Lebanese cucumber, peeled into ribbons
        •    2 tbsps panko breadcrumbs (alternatively use 2 tbsp fresh breadcrumbs)

    Method

    1. Combine the beef mince, garlic, curry paste, green onions, breadcrumbs and egg . Season and shape into 4 burgers.
    2. Preheat the barbecue flat-plate or pan to moderately-high heat. Lightly brush the burgers with oil and place the burgers on the barbecue or in the pan, reducing the heat to medium.
    3. Cook for 5 to 6 minutes each side or until cooked to your liking, turning the burgers once.
    4. Serve burgers on toasted buns with rocket, cucumber, carrot, sprouts, mayonnaise, coriander and mint leaves and hot chilli sauce, if desired.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/asian-style-beef-burgers/#

    Miso-Glazed Barramundi

    In this Asian-inspired recipe, barramundi gets plenty of savory-sweet flavor from a glaze of sushi sauce and white miso. We’re baking it along with broccoli and carrots, finished together in a bright, citrusy sauce.

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 Scallions
        •    6 oz Carrots
        •    1 lb Broccoli
        •    2 cloves Garlic
        •    1 tbsp Rice Vinegar
        •    1 cup Jasmine Rice
        •    1/4 cup Sushi Sauce
        •    3 tbsps Roasted Peanuts
        •    3 tbsps Sweet Chili Sauce
        •    4 Skin-On Barramundi Fillets
        •    1 tbsp Vegetarian Ponzu Sauce
        •    3 tbsps Sweet White Miso Paste

    Method

    1. Prepare the ingredients & make the glaze: Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. In a bowl, whisk together the miso paste, sushi sauce, vinegar, and 1 tablespoon of water.

    2. Roast the vegetables: Line a sheet pan with aluminum foil. Place the broccoli and carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    3. Cook the rice: While the vegetables roast, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the water may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    4. Glaze & bake the fish: While the rice cooks, line a separate sheet pan with aluminum foil. Drizzle the foil with olive oil. Pat the fish dry with paper towels. Place on the foil, skin side down. Evenly top with the glaze. Bake 10 to 12 minutes, or until opaque and cooked through. Remove from the oven.

    5. Make the sauce: While the fish bakes, in a bowl, combine the sweet chili sauce and ponzu sauce.

    6. Finish & serve your dish: Evenly top the roasted vegetables with the sauce; carefully toss to coat. Serve the baked fish with the finished vegetables and cooked rice. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!



    This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/miso-glazed-barramundi-with-roasted-vegetables-garlic-rice

    Asian Style BBQ Prawn Racks

    This Aussie barbecue seafood classic gets an Asian spice up with the addition of sweet chili sauce, chill, and ginger.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    12 shell-on green banana prawns
        •    3 tbsps sweet chilli sauce
        •    2 limes
        •    1 tbsp fish sauce
        •    1/2 a bunch of fresh coriander
        •    1 fresh red chilli
        •    2 cm piece of ginger
        •    1 clove of garlic

    Method

    1. Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 20cm in length), one through the middle and one to either side. Put aside.

    2. Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic, then give everything a really good mix up. Add the racks of prawns, then turn over a few times in the marinade to coat really well. Cover with cling film and place in the fridge for at least 2 hours, but preferably overnight.

    3. When you’re ready, preheat the barbecue. Cook the racks on a hot barbecue for 3 to 4 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.

    4. Once cooked, remove to a serving board, squeeze over the juice from the remaining lime, sprinkle with the reserved coriander leaves, then serve with a fresh green salad, or as part of a barbecue spread.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/asian-style-bbq-prawn-racks/916794f6-1a6a-4429-b4ad-83eb2f5bc4c2