Part 2, Wok-Charred Long Beans w/Black Olives

This can also be served as an appetiser or main.

1 kg fresh long beans or other green beans, tipped & tailed, cut into 2-inch lengths
3 tbspns peanut oil
1/2kg ground pork
1 1/2 tbspns minced garlic
1 1/2 tbspns minced fresh ginger
1 fresh, small, hot red chile, seeded and minced (or a jalapeno, again!)
1/4 cup plus 2 tbspns salted chicken stock
2 tbspns Chinese black vinegar (or balsamic)
1 tbspn soy sauce
1/2 cup halved, pitted dry-cured black olives

Blanch the beans: Bring a large saucepan of water to boil, immerse beans and boil them 1-2 minutes. Drain and set aside. Heat wok over high heat. Add oil, then pork and fry, breaking into tiny bits. When pork has all lost its raw colour, stir in garlic, ginger, and chili; stir for a minute. Add green beans and stir fry for several minutes until just tender. Pour in the stock, vinegar and soy sauce and toss the beans until the liquid is mostly evaporated. Mix in the olives and heat through briefly.

Asian-style Tapas, part 1

It's hubs birthday weekend, so I decided to do up a few Asian/Pacific Island dishes. The first is Poisson Cru, or Tahitian Salad. It can be served as an appetiser or main,

1/2 kg fresh ahi tuna, diced into 1/2 in cubes
1/2 c fresh lime juice
1/2 c coconut milk
1/2 c diced cucumber, sliced
4 to 5 scallions, green & white portions, split lengthwise and minced
1 fresh green or red chile, seeded and minced (optional, I am using a jalapeno from father-in-law's garden again)
2 tablespoons shredded coconut (optional, I am using just a bit of dried shredded coconut)
3/4 tsp salt, or more to taste
freshly ground black pepper, to taste
1 medium tomato, squeezed to eliminate liquid, and diced

Combine al ingredients but tomato and refrigerate for 30 minutes. Mix in tomato and serve straight away.

Eggplant Stacks

A bit nicer than just mozzarella, tomato and basil salad;)

2 medium eggplants, sliced into 1/2in thick slices
olive oil
cottage cheese
mozzarella, thinly sliced
tomatoes, thickly sliced
prosciutto slices (optional)
fresh basil leaves
salt & fresh ground pepper

Brush eggplant slices with oil and grill 2-3 minutes on each side until browned. Lightly oil large baking dish, then place half eggplant slices in dish. Season cottage cheese with salt & pepper, then top eggplant slices with cottage cheese and place another layer of eggplant on top of cottage cheese. Top with a mozzarella slice, a slice of prosciutto and a tomato slice. Drizzle with olive oil and bake at 200C for approx 20 minutes, until golden brown & heated through. Garnish with fresh basil and serve either warm or cold.

Tuna and Sweet Corn Tortilla Wraps

Great for work lunches or appetisers if cut up into bite sized pieces.

Tuna, canned
Sweet corn
Mayonnaise
Avocado, cut up and 'squashed'
Baby spinach
Salt & Pepper to taste
Wraps/Tortillas

Mix tuna, corn & mayo. Spread avocado on tortilla wraps, salt & pepper, and cover with baby spinach. Spread tuna mix over. Wrap up and enjoy!

Eggplant & Olive Dip

1 large eggplant
2 cloves garlic, peeled & crushed
12 pitted black olives
juice from 1 lemon
1/2 cup olive oil
pepper to taste
1/4 cup finely chopped parsley

Bake eggplant whole at 190C for approx 45 minutes, or until soft. Remove skin when cool and chop, then put in food processor until smooth. Add garlic, lemon juice, olives, and process until mixed. Pour in olive oil, pepper & parsley while still processing. Serve with pita triangles.