PERTH’S My Kitchen Rules 2013 contestants Josh Maldenis and Andi Thomas held a showcase event at the Collie Show using a kitchen prepared by local business Betta Home Living.
They prepared an Asian beef dish with an orange dressing and took the audience through the cooking steps.
When touring and doing presentations, Andi said that they like to encourage healthy eating and preparing meals with fresh produce.
“We do choose seasonal produce.
“We’re home cooks so we like to encourage other home cooks with recipes that look fancy but are actually really easy to prepare,” she said.
Josh and Andi said this is a healthier option than buying processed food from the supermarket that can easily be heated up.
“Fresh produce is so easy to get these days.
“A lot of people tend to get your readymade meals and things like that but it is so much easier to make things fresh,” Andi said.
Josh added that it does not take long to prepare healthy meals.
“This is not something that is going to take a long time and that’s something that we aspire to.
“It’s easy, simple stuff that you can whip up when you get home,” he said.
The couple both enjoyed coming to the Collie Show.
“It has been great, there have been so many people and everybody has been so friendly as well.
“There are so many smiles and everybody’s happy.
“I suppose we’re at a carnival but everybody seems to be loving it,” Josh said.
“One thing about Collie is that everybody is really down to earth and really welcoming with open arms and that is a really nice feeling,” Andi said.
Asian Beef with Orange Salad
PREP: 20 minutes COOK: 20 minutes SERVES: 4
INGREDIENTS
3 tablespoon oyster sauce
2 tablespoon fish sauce
1 tablespoon of soy sauce
2 tablespoon brown sugar
2 teaspoon sesame oil
500g fillet steak
300g asparagus spears
250g sugar snap peas
Handful of mint
Handful of coriander
Handful of Thai basil (this might be a bit hard to get, normal basil can also be used)
1 red onion
3 oranges
50g sesame seeds
100g peanuts
Orange dressing
6 tablespoons orange juice
5 tablespoons extra virgin olive oil
6 tablespoons red wine vinegar
2 teaspoon soy sauce
2 teaspoon sesame oil
2 teaspoon freshly chopped ginger
2 tablespoon caster sugar
METHOD
Combine the oyster sauce, fish sauce, brown sugar and two tablespoons of soy & sesame oil in large bowl and stir until the sugar has dissolved. Add the steaks to the sauce mixture, turn and coat. Cover with plastic wrap and leave to marinate for at least 15 minutes.
Preheat a lightly oiled frying pan over a medium-high heat until hot. Sear the steaks to liking, 2 minutes on each side for (250g piece) or 3-4 minutes each side for medium. Transfer to a warm plate and let rest for 5 minutes.
For the orange dressing, whisk all ingredients together in a small bowl until combine. Set aside.
Blanch the asparagus and sugar snap peas in a saucepan of boiling water for a minute or until bright green and tender but still crisp. Rinse under cold water and drain well.
Chop peanuts into small pieces and lightly toast with sesame seeds in a dry pan.
Presentation
To serve, lightly toss asparagus and peas with herbs, onion, sesame seeds, peanuts and orange. Slice the beef and serve on top of salad and drizzle with orange dressing.