Posts Tagged ‘garlic’

Sumptuous Thai-style steak marinade

October 26, 2011

Want to know a simple trick to elevate your humble hunk of steak to stellar heights? Fish sauce, along with fresh garlic and ginger, is an easy way to add an umami depth of flavour to your next steak dish – whether a straightforward meal of steak and veggies or perhaps a beef salad. Once you try a simple marinade like this, you may never go back to plain, undressed steak again.

Some other marinades I’m keen to try soon are the coffee marinade from The Food Lovers Primal Palate and similarly, their chimichurri marinade. Fun times.

Fish sauce steak marinade

  • 4 cloves garlic, smashed and finely chopped
  • 1 tbsp fresh ginger root, finely chopped
  • 2 tbsp sesame oil
  • 2 tbsp fish sauce

Marinade for 3-6 hours in the fridge before cooking. Ensure meat is brought to room temperature before cooking. For an even better taste, consider using a cast iron grill or the great Aussie barbie.

* Enough for 4 medium size steaks

Marinated steak

Marinated steak with steamed and grilled veggies


Condiments: Baba ganoush

September 24, 2011

Listen up, hommus lovers. There’s a far better dip out there – creamier, tastier and simply a garlic explosion. It’s called baba ganoush. When made to the traditional recipe, it’s also Paleo-friendly, since it doesn’t contain chickpeas which hommus does. My tip is to avoid the packaged baba ganoush as most of them contain unnecessary fillers like vegetable oil – either make it yourself or pick up a tub of the good stuff from a Middle Eastern restaurant or takeaway place. It goes really well with chargrilled meats and is a great condiment to have around to jazz up casual meals, especially lunch which I usually have trouble finding inspiration for. It would also make the perfect accompaniment for homemade veggie chips, which have been languishing on my to-do list a little too long.

The ingredients of traditionally made baba ganoush are: eggplant, tahini (sesame paste), garlic and lemon juice. Nothing beats simple right!

Here’s a Lifestyle Food recipe for baba ganoush if you fancy trying it – it does taste much better if you can BBQ the eggplant or chargrill it on a gas hob. I don’t have a gas stovetop, so I get my baba ganoush from Grandpa’s which is a Lebanese takeaway place in various parts of Sydney.

Baba ganoush

Baba ganoush




Condiments: Basil pesto

August 3, 2011

Gosh darn it, I love pesto. It’s such a versatile condiment, working with so many different dishes and can be made with quite a wide variety of herbs, oils and nuts. This recipe is for the classic basil pesto. There is absolutely no need for any parmesan in a pesto made with quality, fresh ingredients. This keeps for about a week (possibly longer) due to the oil content. It works well added to lunches when they need some more zest.

Basil pesto

Basil pesto


Bunch fresh basil, washed and dried (should be 2-3 cups)
3 cloves garlic
1/2 cup pine nuts
1/2-3/4 cup extra virgin olive oil

Pesto ingredients

Pesto ingredients


Place the nuts and garlic in a food processor and pulse a few times. Add the basil and pulse a few more times. With the food processor running, slowly drizzle in the oil. Stop occasionally to scrape down the side of the food processor to ensure a consistent result. Blend until smooth.

Serving suggestions

Serve with “zucchini pasta”, with eggs at breakfast, or mixed with tuna or other fish for a tasty and easy lunch.

Basil pesto zucchini pasta served with juicy steak

Basil pesto zucchini pasta served with juicy steak