1 tbs fresh herbs of your choosing, such as dill or sage, finely chopped
Salt and pepper
½ tbs balsamic vinegar or soy sauce
Handful of pine nuts or chopped walnuts
Romano cheese, grated
Preheat Grill on medium.
Slice heads of baby buk choi in half length-wise (leaves to stem). Soak in cool water for 10 minutes to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 minute). With a slotted spoon, remove garlic to a paper towel and take pan off heat.
Take baby buk choi out of water and gently shake/pat dry. Slice off upper dark green parts of the leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice, salt and pepper and herbs.
Place seasoned heads on pre-heated grill with cut side down and not too close. Grill for 5 minutes. Remove and turn heads over. There should be a nice golden colour starting to appear. Drizzle balsamic vinegar or soy sauce over cut sides of heads. Cook again for 5 minutes. Remove from grill when fork-tender.
At the stove heat up the remaining oil in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for a minute or two. Add chopped baby buk choi leaves and salt and pepper.
Stir constantly until wilted, but still very green (about 2 minutes). Remove from heat and toss in fresh herbs if desired.
To plate up, put heads on plate and top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar or soy sauce if desired.
Buk Choi Salad (quick easy noodle with a difference) Great student dish.
In a bowl whisk together the olive oil, lemon juice and noodle with dash of soy. Refrigerate until chilled. Break noodles into small pieces and combine with almonds and sesame seeds. Lightly steam the buk choi for 3 minutes then cool and dice.
Before serving, combine the buk choi and noodle mixtures. Add dressing and toss to coat.
125g crunchy peanut butter or substitute cashew nut butter
1 tbs fish sauce
1 tbs lime juice
1 tsp brown sugar
125ml coconut milk
To prepare Vegetables:
1 carrot, thinly sliced
1 onion, thinly sliced
3 spring onions, sliced
Coriander, use scissors and cut
1 garlic clove, crushed
To make the Chicken satay:
In a bowl mix curry powder, garlic, ginger and coconut milk. Then add chicken coating it in the mixture. Cover with cling wrap and refrigerate 2 hours. Soak 12 wooden skewers in water for 30 minutes to stop them from burning.
To make the peanut sauce: In a small saucepan heat the peanut oil adding the garlic, shallots and sauté. Stir in peanut butter, dish sauce, lime juice, sugar and coconut milk. Add 125ml of water. Stir for 5 minutes and keep warm.
To make stir fry vegetables: Heat wok and put oil in. put in hard vegetables first such as carrots, onions, shallots, coriander, garlic and fry. Add sauce last and serve.
Take the skewers and thread the chicken. Heat a frypan with a little oil and cook skewers 4 minutes each side.
David, Gary and Simon Chong have been farming in Leppington since the last 70’s. They grow Asian greens and herbs like coriander, parsley and mint.
Their father David was a farm hand in the early 1960’s, before he bought his own farm in Chester Hill. With the encroaching city, he bought the current farm in Leppington – south of Wallacia and west of Liverpool – in 1979. Both sons Gary and Simon have been involved in the farm since their early 20’s.