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Episode 3 Recipes

     

Julie’s recipes:

Episode 3 - Salt and Pepper Tofu

Recipe ©copyright Julie Le Clerc 2012

Serves 4


Grape-seed oil
2 sticks celery, finely chopped
1 tbsp finely grated ginger
1 tbsp Lee Kum Kee Premium light soy sauce
1 tsp brown sugar
1 tbsp toasted sesame seeds
2 x blocks (300g) Bean Supreme Organic tofu, drained of liquid
1/2 cup cornflour
1/2 tsp freshly ground organic black pepper
1/2 tsp Himalayan Harvest Salt
1/2 cup coriander leaves, to serve
1 large red chilli, finely sliced, to serve (optional) 

1 Heat 1 tbsp oil in a wok on medium-high heat. Add celery and stir-fry for 1 minute. Add ginger and cook for 30 seconds, tossing continuously. Add soy sauce and brown sugar and cook 30 seconds. Remove to one side and stir in sesame seeds.

2 Pat dry drained tofu with paper towels. Cut tofu into 3cm cubes and place in a large bowl. Dust with cornflour, salt and pepper and toss until tofu cubes are well coated.

3 Heat 3cm oil in a heavy-based frying pan. Add tofu cubes, a few at a time, frying and turning until golden brown on all sides. Remove to drain on paper towels.

4 Sprinkle with celery mixture and extra salt and pepper, to taste. Scatter with coriander and chilli, if desired. Serve as a light meal.

Episode 3 - Vegetable Rice Paper Rolls

Recipe ©copyright Julie Le Clerc 2012

Makes 30


1 large carrot, peeled
1 red pepper, seeds removed
2 lettuce leaves, shredded
1 cup mung bean sprouts
Bunch fresh mint leaves (or Vietnamese mint)
30 round rice paper sheets
Lee Kum Kee Hoisin sauce, to dip
1 Cut carrot and red pepper into long thin strips. Arrange on a tray with sprouts, lettuce and mint.

2 To form rolls, fill a large bowl with luke-warm water. Dip one sheet of rice paper into water until just softened. Carefully transfer to a board and fold in half to double thickness. Place a mixture of filling ingredients into the centre, and then roll up to enclose the filling, folding in one end securely as you roll.

3 Repeat with remaining rice paper sheets and filling ingredients. Serve with Hoisin sauce, to dip.

Soba Noodles and Asian Greens with Peanut Dressing

Recipe ©copyright Julie Le Clerc 2012

Serves 6

190g Hakabaku Soba noodles
2 tsp sesame oil
Grapeseed oil
1 bunch The Fresh Grower Baby White Pak Choy, roughly chopped
1 bunch The Fresh Grower Bellaverde roughly chopped
1 cup dry-roasted peanuts, finely chopped
1 tbsp grated fresh ginger
3 tbsp Lee Kum Kee Black bean sauce
3 tbsp Lee Kum Kee Premium dark soy sauce
1 tbsp Airborne Beach Forest Honeydew honey
1 tbsp warm water
1/3 cup chopped fresh coriander, to garnish

1 Cook noodles in plenty of gently boiling water for 3-4 minutes until just tender to the bite when you taste a little piece. Drain well, place in a large bowl and toss with sesame oil to stop noodles sticking together. Set aside to cool.

2 At the same time, stir-fry bok choy and slim stem broccoli in a little grapeseed oil. Add to the bowl with the noodles.

3 Blend peanuts, ginger, soy and black bean sauces, honey and water together to make dressing.

4 Pour peanut dressing over noodles and vegetables and toss well to coat. Serve scattered with coriander.

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