First real meal in Newcastle

Uni starts on Monday.  I am 1000% unprepared for the brutal ass-whooping third year is going to give me.  But hey, at least I’m prepared to get back into cooking/baking experimenting.  That counts for something, right?

I got back on Friday, but ended up going out for lunch (and dinner) with a friend so I didn’t actually get to cook anything.  Then this morning I spent a few hours unpacking/cleaning my room before I went off to restock on groceries.  $70 and 1.5 hours later I had a full pantry, but it was 2pm and I couldn’t really be bothered cooking something when dinner was fairly close anyway.  So I just ended up making a mini-wrap and eating some nectarines (dayyum they taste good when they’re in season)

I was planning on maybe making a lil chorizo couscous roasted pumpkin number for dinner, but then I remembered the beef. Ugh. Old, gross, dry leftover beef mince that was probably on the verge of going off.  It was leftover stuff from Thursday when my friends came over to cook, but since my family doesn’t eat beef, it was palmed off to me when I left for Newcastle.

I ended up winging a vaguely Asian salad, and made some mini corn fritters too.  They both turned out pretty good actually, so I thought I’d post the recipes here for safe keeping.

Who knows, if I have enough time and I’m not lazy, I might keep posting recipes to successful meals I make.

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Better than expected

Leftover Beef mince salad

  • 1/2 carrot, peeled and julienned (~5cm pieces)
  • 1/3 cucumber, thinly sliced
  • 1 serving of spinach
  • 1/4 red onion, thinly sliced
  • 1/4 cup coriander, roughly chopped
  • Leftover beef mince (approx 100g)
  • 1/2 tsp minced garlic
  • 2 dashes of fish sauce
  • 1 1/2 tbsp rice wine vinegar
  • 1/2 tsp brown sugar
  • 1/2 tsp sesame oil
  • sliced red chili, to garnish
  1. Fry carrot on medium-high heat for 3 minutes, or until softened
  2. Add beef and onion
  3. When beef has been heated up, add one dash of fish sauce and half the rice wine vinegar.  Taste, and adjust/season accordingly
  4. Add garlic, stir, and take off heat after ~30 seconds
  5. Meanwhile, mix the spinach, coriander and cucumber in a bowl.  Add remainder fish sauce, rice wine vinegar, brown sugar and sesame oil
  6. When the beef mix has cooled down a little (should still be warm, but not hot enough to wilt the spinach) add it to the bowl
  7. Toss and garnish with chili

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I really need to learn how to take good photos of food…

Mini corn fritters

  • 1/2 can corn, washed and drained
  • 2 tbsp red onion, minced
  • 1 tbsp coriander, minced
  • salt and black pepper to taste (~1/3 tsp each)
  • plain flour
  • 1 egg, beaten
  1. Mix corn, red onion, coriander, salt and pepper in a bowl
  2. Add just enough flour to lightly coat the corn (~1/4 cup)
  3. Add egg, and mix
  4. Heat non stick frying pan, coat it thinly in oil
  5. When oil is hot, drop spoonfuls of the batter onto the pan
  6. Fry for 2 minutes on either side, or until browned
  7. Remove and enjoy with sauce of choice



Listening to: Lisztomania by Phoenix
Drinking: Yuzu tea



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