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Chef Edith Ananda, a commis chef at Jacaranda Hotel, shares the recipe she makes for her favourite guests.
“I like this combo because it is very filling and healthy too. I like to serve it with creamy mashed potatoes, especially in this cold weather,” she says.
Starter: Avocado and Pawpaw Timbale
Time: 10 minutes
What you need:
1 diced avocado 1 diced pawpaw Strawberry (3 pieces) Lettuce Reduced balsamic vinegar 2 teaspoon honey 2 teaspoon olive oilMethod
Dice the avocado and pawpaw separately. Mix in a bowl and add the seasoning salt, black pepper, balsamic vinegar and olive oil.
Cut the lettuce julienne style (thin strips).
Then cut the strawberries into halves for garnishing.
Main course: Stir-fried beef
Time: 20 minutes
What you need:
1/2kg beef fillet 1 red onion 1 carrot 1 head of broccoli 1/2 cup chopped celery Chopped red, green and yellow peppers - one of each Seasoning salt and black pepper Beef stockMethod
First, sear the meat. This is where you heat up a pan with a little oil then brown the meat.
The intention is not to cook through the meat but rather achieve a brown crusty surface. This locks in the flavour.
Then, blanch the broccoli. This is where you put the veggies in boiling water for two minutes then quickly dipping them in cold water.
Once done, set aside.
Sauté the onion and celery till golden brown. Add the peppers, then the seared beef and some beef stock.
For flavour, add the salt and some black pepper. Stir the mixture and let it cook for a couple of minutes. Serve with the broccoli paired with either mashed potatoes or steamed rice.
My favourite spices: Paprika, cinnamon and garlic. They can transform any meal.
Must-have gadget: A lemon squeezer and a blender.
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