Tag: tsp sesame oil

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

As promised, here’s the new and improved peanut dipping
sauce recipe we just featured in the beef satay video. Of course, now I’m
finding out that real beef satay is actually served with a sweet, spicy rice
vinegar sauce, but that’s another video, and a rather easy one at that. Stay
tuned.

There are no great mysteries here – mix it up, and then
taste, taste, and taste. Peanut sauces are like snowflakes, and you really
should twist the formula to suit your palette. You can add all kinds of fun stuff
like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are
a concern, I’ve had this done with almonds, and it’s not bad at all.

One big tip if you make this ahead. It will harden up in the
fridge, and you’ll need to get it back to room temp before serving. I usually
just microwave for a couple seconds, and it will be back to its gorgeous,
shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a
try soon. Enjoy!

Makes about 1 1/2 cup Peanut Dipping Sauce:

3/4 cup smooth all-natural, pure peanut butter

2 cloves garlic, finely minced

2 tbsp brown sugar

1 tbsp fish sauce

2 tsp soy sauce

2 tsp sesame oil

1/2 lime, juiced

sriracha or other hot chili sauce, to taste

1 small can (5.6 oz) coconut milk

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Gordon’s Chilli Beef Lettuce Wraps Ingredients Olive…

Gordon’s Chilli Beef Lettuce Wraps

Ingredients

Olive oil, for frying
200g lean minced beef
200g minced pork
Toasted sesame oil, for frying
2 garlic cloves, peeled and finely chopped
5cm piece of fresh root ginger, peeled and finely chopped
1–2 red chillies, deseeded and chopped
1 tbsp light brown sugar
1 tbsp fish sauce
Zest of 1 lime, juice of ¹/³
3 spring onions, trimmed and chopped
Sea salt and freshly ground black pepper
2 little gem lettuces, separated into leaves, to serve

For the Dressing

1 tbsp soy sauce
Juice of ½ lime
1 tsp sesame oil
½ red chilli, thinly sliced
Small bunch of coriander leaves, chopped
1–2 tsp fish sauce, to taste
1 tsp light brown sugar
1 tbsp olive oil

1. Heat a large frying pan and add a little oil. Mix the minced beef and pork together. Season with salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for 5–7 minutes until crisp and brown and broken down to a fine consistency. Drain the crisped mince in a sieve – this will help it stay crispy. Set aside.

2. Wipe out the pan and add a tablespoon of toasted sesame oil. Add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for 2 minutes. Add the drained mince and stir to mix.

3. Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds. Turn off the heat.

4. Mix all the dressing ingredients together and adjust to taste.

5. To serve, spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

These Asian inspired meatballs are out of this world! Made with ground turkey, ginger, scallions, cilantro and sesame oil with a wonderful tangy sesame-lime dipping sauce. You can make them for dinner or serve them as an appetizer by making them half their size and setting out toothpicks for dipping into that delicious sauce.

I first posted these meatballs back in 2010 and the quickly became a fan favorite! Often I served them with brown rice or Asian “fried” brown rice^[1], but lately I’ve been on a zoodle (zucchini noodle) kick and made them for dinner this week served over these zucchini noodles for a low-carb meal and they were fantastic!

To make the zucchini noodles, you’ll need a spiralizer (I love my Paderno Spiral Vegetable Slicer) ^[2]or a mandolin fitted with a julienne blade. You can see my Italian Zoodles and Meatball recipe here^[3] for more detailed instructions if you wish to make this as a side, the only difference was here I used sesame oil to cook the zucchini.

Asian Turkey Meatballs with Lime Cilantro Dipping Sauce
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 meatballs w/ sauce • Old Points: 6 pts • Points+: 7 pts
Calories: 300 • Fat: 15 g • Carb: 7 g • Fiber: 1 g • Protein: 30 g • Sugar: 1 g
Sodium: 866 mg • Cholesterol: 148 mg

Ingredients:

1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 large egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp kosher salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

For the Dipping Sauce:

3 tbsp reduced-sodium soy sauce
1 1/2 teaspoons sesame oil
1 1/2 tbsp fresh lime juice
1 1/2 tbsp water
1 tbsp chopped fresh scallion

Directions:

Preheat oven to 500°F.

In a large bowl combine the ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil. Gently mix with your hands until combined well. Shape meatballs 1/4 cup in size and transfer to a baking sheet. Bake until cooked through and browned, about 15 to 18 minutes.

For the dipping sauce: mix the lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add the scallions and set aside.

Transfer the meatballs to a serving dish. Stir the sauce, then drizzle the meatballs with a little of the sauce. Serve the meatballs with the remaining sauce on the side.

Makes 12 meatballs.

References

^{^} Asian “fried” brown rice (www.gordon-ramsay-recipe.com)
^{^} Paderno Spiral Vegetable Slicer (www.amazon.com)
^{^} Italian Zoodles and Meatball recipe here (www.gordon-ramsay-recipe.com)