The Rural Voice, 2006-10, Page 39THAI -STYLE PEAR SALAD
2 firm pears, cored and julienned
2 carrots, peeled and julienned
1 tomato, diced
1 sweet red pepper, thinly sliced
half red onion, thinly sliced
1 cup (250 mL) green beans,
chopped•
1 cup (250 mL) salted roasted
peanuts
Fresh coriander leaves for garnish.
Dressing:
1/4 cup (50 mL) finely chopped
fresh coriander
1/4 cup (50 mL) cider vinegar
3 tbsp (45 mL) liquid honey
2 tbsp (25 mL) vegetable oil
2 tsp (10 mL) salt
1 tsp (5 mL) each minced fresh
gingerroot and garlic
jalapeno pepper, seeded and
minced (optional)
In large bowl, whisk together
coriander, vinegar, honey, oil, salt,
ginger, garlic and jalapeno pepper (if
using).
Add pears, carrots, tomato, red
pepper. onion, green beans and
peanuts; toss lightly. (Can be made
up to one day ahead.) To serve,
garnish with coriander leaves.
THAI CUSTARD STEAMED
IN A PUMPKIN
2 small pie pumpkins, about 2 1/2
lb (I kg) each
2 cups (500 mL) unsweetened
desiccated coconut
2 cups (500 mL) 2% milk
I can (385 mL) 2% unsweetened
evaporated milk
1/2 cup (125 mL) tightly packed
light brown sugar
1/2 cup (125 mL) cream cheese, at
room temperature
1 large egg
3 large egg yolks
1/2 tsp (2 mL) grated lime zest
maple syrup
With sharp pointed knife, cut out
star shape closely around stem area of
each pumpkin. Reserve each lid;
scrape out and discard seeds and fibre
from pumpkin.
Deadline for the
November issue of
The Rural Voice
is
October 18, 2006
In small heavy -bottomed
saucepan, bring coconut, milk,
evaporated milk and brown sugar to
gentle boil over medium-high' heat;
reduce heat and simmer. for 10
minutes. Meanwhile in medium bowl
fitted with fine mesh strainer,
combine cream cheese, egg, egg
yolks and lime zest.
Strain in the coconut mixture,
pressing out all remaining milk;
discard coconut. Whisk briskly to
evenly combine.
Place pumpkins on rack in
covered roasting pan or baking dish;
fill evenly with custard. Replace
pumpkin lids. Fill pan with boiling
water to almost touch bottoms of
pumpkins; cover pan with lid or well -
sealed foil. Place carefully in centre
of 375°F (190°C) oven; bake for 40
minutes. Very carefully uncover and
remove and reserve pumpkin lids.
Recover and cook for about 15
minutes longer or until custard is set.
Let cool slightly; refrigerate with
lids in place for at least 3 hours. (Can
be made up to one day ahead.)
Cut into wedges; serve with maple
syrup to taste.
ASIAN NOODLES AND
VEGETABLE SALAD WITH
PLUMS
Dressing:
2 tbsp (25 mL) each rice wine
vinegar, soy sauce, Oriental chili
garlic sauce and vegetable oil
1 tbsp (15 mL) minced fresh
gingerroot
1/2 tsp (2 mL) sesame oil
In small bowl, stir together
vinegar, soy sauce, chili garlic sauce,
vegetable oil, ginger and sesame oil.
Set aside.
Salad:
1 pkg (350 g) thin chow mein
steamed noodles*
2 carrots, diagonally sliced
1 sweet red pepper, julienned
3 or 4 ripe firm black or red
plums, pitted and slivered
4 green onions. sliced
1/2 cups (125 mL) peanuts,
optional
1/4 cup (50 mL) chopped fresh
cilantro (approx.)
salt and pepper
In large heat -proof bowl, separate
noodles; add carrots and red pepper.
Cover with boiling water; let stand
for 3 to 4 minutes or until noodles are
softened. Drain in large colander and
return to large bowl. Cut noodles
with kitchen scissors to make them
easier to toss and eat. Add plums and
green onions; pour dressing over top
and toss well.
Add peanuts if using and cilantro;
toss again. Taste and season with salt
and pepper and more cilantro as
needed.
*These egg noodles are in a sealed
vac pack usually in the refrigerated
produce section.
— Foodland Ontario
THAI MANGO SALAD WITH
ROASTED PEANUTS
(Peanut Bureau of Canada)
2 limes
1 tbsp (15 mL) soy sauce or fish
sauce,
1 tbsp (15 mL) granulated sugar
1 small jalapeno pepper. seeded
and minced or 1/2 tsp (2 mL) hot
red chili flakes
2 tbsp (30 mL) peanut oil
salt to taste
2 ripe, but firm mangos
2 sweet peppers. preferably one
red and one yellow
1 medium carrot, coarsely grated
2 green onions
1/2 cup (125 mL) chopped fresh
mint or coriander
8 cups (2 L) mixed lettuce. torn
into bite-sized"pieces, if necessary
1/3 cup (75 mL) toasted peanuts.
coarsely chopped
Finely grate peel from 1 lime and
place in a measuring cup along with
1/4 cup (50 mL) lime juice. Whisk in
soy sauce, sugar and jalapeno pepper
until sugar is dissolved: Gradually
whisk in peanut oil until blended.
Add salt to taste. Set aside.
Peel mango. then cut away chunks
of fruit from pit. Cut into thin strips
and place in a bowl. Seed peppers
and cut into thin strips and add to
mango. Coarsely grate carrot and
thinly slice onions and add to bowl,
along with mint. Toss gently until
combined.
Place lettuce and mango mixture
in a large bowl. Toss with dressing
until mixed. Serve on a platter or in a
large salad bowl. Sprinkle with nuts.
To toast peanuts, place chopped
nuts on a baking sheet in a single
layer in a preheated 350°F (180°C)
oven. Toast 7 to 10 minutes, stirring
occasionally, until fragrant.°
OCTOBER 2006 35