Smoked Salmon, Spinach and Potato Salad

Ingredients

• 2 slices smoked salmon, torn into bite sized pieces
• 1 cup baby spinach leaves
• 1 medium potato, diced
• 2 medium mushrooms, sliced
• 1 clove garlic, diced
• 1 tbsp butter
• 1 tsp olive oil
• mayonnaise
• chives
• salt & pepper to taste

Method

• Place diced potato into a saucepan and cover with water, simmer on medium heat until potatoes are cooked through but still firm.
• Drain potatoes, return potatoes to pan, add garlic, butter and mushrooms. Saute until potatoes start to brown and mushrooms are cooked.
• Arrange spinach leaves on a plate, Spoon contents of pan over spinach, top with smoked salmon
• Add mayonnaise, chives, salt and pepper to taste.

Chicken and Prawn Tom Yum Noodle Soup

Ingredients

• 1 packet Fantastic Hokkien noodles
• 250g chicken thigh fillets (~2 pieces)
• 8 small prawns, peeled and deveined
• 6 medium mushrooms, quartered
• 200g bamboo shoots
• 2 tbsps Valcom tom yum paste
• 5 tbsps cream or coconut cream

Method

• Soak noodles in boiling water until noodles soften and separate.
• Cook chicken in salted boiling water. Drain (reserve liquid), cool and shred.
• Pour 3 cups of the reserved cooking liquid into saucepan. Add tom yum paste and stir to dissolve. Add mushrooms, bamboo shoots and prawns. Add more of the reserved liquid if required. Simmer until prawns are cooked through. Add cream and simmer for a further minute or two.
• Divide noodles amongst bowls, top with shredded chicken then ladle soup over noodles.

Skirt Steak & Vegetable Casserole

Ingredients

• 400g beef skirt steak, diced
  
• 1 carrot, diced
  
• 1 potato, diced
  
• 1 onion, finely diced
  
• 8 small mushrooms, quartered
  
• 3-4 rashers short cut bacon, chopped
  
• 1 tbsp cornflour (can substitute with plain flour)
  
• 1 packet Masterfoods Garlic and Herb lamb shank sauce
• salt & pepper to taste

Method

• Season diced steak with salt and pepper. Add cornflour and toss to coat evenly. Cover and refridgerate for at least one hour.
  
• Preheat oven to 200 degrees. Lightly grease a deep cake tin or baking tray.
  
• Heat oil in saucepan, brown onions until slightly caramelized, then add bacon. Fry until bacon starts to crisp. Remove from pan, leaving bacon fat in pan, and place into the baking dish.
  
• Brown steak in bacon fat. Add a little more oil if needed. Once meat is sealed, remove and add to the baking dish.
  
• Deglaze pan with 1 cup of water, saute potatoes and carrots until coated. Pour into baking dish.
  
• Add mushrooms and sauce, mix through until sauce evenly coats all ingredients.
  
• Cover with foil and bake for 50 minutes.
• Serve with warm bread or pasta