I learnt this recipe a few years ago from a cook my mum had hired. Like I have mentioned before I never used to like green things (vegetables) but when I saw the mangoes and dhania (coriander) I just had to try it. I LOVED it. To be honest this lady had a way of making me appreciate stuff, she also made me start eating mushrooms with her mushroom chicken, but that’s a story for another day. Anyway, so in January just after I posted the Thai-style Beef and Mango Salad and when my gal Mona was in Nairobi my mum decided to send her a list of stuff to buy and bring for me, on the list was mangoes, cucumber and dhania. My mother in her note specifically asked Mona not to buy apple mangoes but a different type of mango and she even went ahead to draw the shape of the mango, clearly she isn’t a farmer coz she did not know the name and she specifically told her that they had to be firm. So when Mona told me this I really laughed at the fact that my mother drew the mango but I also wondered why she specifically said that Mona shouldn’t buy the apple mango, which my mother knows are my favourite. Anyway I appreciated the gesture and called to thank her but forgot to ask why the specifications. I kept the mangoes to ripen. Then a week later it hit me!! MUM sent me all the ingredients for the mango and cucumber salad, is that what she wanted me to make? So I called her and she confirmed this, HOW SLOW COULD I BE??? By this time my mangoes were slightly too ripe but I made the salad anyway. This salad is good with this type of mango
I don’t know what they are called but I guess any mango would do. Also ensure your mango is not too ripe. It should be a bit firm for the best results.
- 3 mangoes, peeled and cut into medium strips
- 1 large cucumber cut into strips
- About a ¼ cup of dhania or small handful
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- salt and pepper to taste
- red pepper flakes to taste (optional)
1. In a bowl mix together the mango, dhania and cucumber
2. Add the lemon and vinegar. Add salt, pepper and red pepper flakes if using.
3. Toss to coat and place in the fridge until ready to serve
4. HOW EASY IS THAT???
NB: you can use rice wine vinegar if you want to I use white vinegar because that was what was available.
A couple of my readers have been urging me to post a few healthier recipes once in a while seeing as they are all trying to loose some weight. According to my cousin Ciku its time for operation nyorosha tumbo (flatten stomach). I tend to love green salads. Unfortunately for you guys I did not mix this one, I bought the premixed out available in the fresh food section of Nakumatt, they sell it for Ksh.99/=. I think they mix baby spinach and romaine lettuce, it is great. If you do not want to buy the premixed one you can make your own using lettuce, rocket, baby spinach etc. I then added one tomato, grated half a large carrot and sliced half a small onion into it. I reckon it’s quite a healthy meal save for the fact that I am obsessed with 1000 island dressing so I used that. I think it would be just as great with the healthier and less fatty dressing.
The chicken is about 270 cal per serving and it tastes great. The biggest advantage to it is how fast it is to make, I came from the office yesterday at around 6.05pm I sliced the chicken mixed up the marinade and chicken and was of to work out by 6.15. Came back at 7.30pm put it in the oven hit the shower and by the time I was out dinner was ready :-). HAPPY COOKING!!
- 500g chicken breast fillet
- 60ml (¼ cup) olive oil
- 80ml (1/3 cup) lemon juice
- 1 teaspoon of cayenne pepper (optional)
- 3 tablespoons fresh coriander
- salt and pepper to taste
- Green salad (pre made)
- Slice put the breast fillet into strips
- Combine the olive oil, lemon juice, cayenne pepper, coriander, salt and pepper in a bowl
- Place the breast into the bowl and mix up.
- At this point you can place it in the fridge to marinate or cook immediately
- Bake for 15-20 mins or until tenderloins are tender ( when I make enough just for me about 10 mins is enough)
- Serve with the green salad
NB: You can swap the coriander for oregano if you wish. Many people say chicken goes well with oregano but i honestly can not stand that herb but I guess you can always try it for yourself.
Mangoes!!! Where to start? I love them, especially in the months of December to around February when they are in season and they are incredibly cheap and most times very sweet. So over the next couple of weeks I will try to incorporate them in many of my dishes. I had this salad for supper last night, I loved it. It was a very quick meal. I marinated the meat for about a half hour went about my business and when it came to the actual cooking it took me less than 10 minutes. I also used the marinade as a dressing and it was DELISH!!!! HAPPY COOKING
Thai-style Beef and Mango Salad
- 450g of steak (eg sirloin or fillet, I used fillet)
- 45ml garlic-infused olive oil ( if you do not have this you can use regular oilive oil
- 2 tsp crushed garlic ( if you do not have the garlic infused oil)
- 45ml teriyaki/ soy sauce
- 1 tbsp honey
- ground black pepper and salt
- 2 mangoes, peeled, stoned and finely sliced
- small bunch of dhania
- Put the oil, garlic, teriyaki/ soy sauce, honey, salt and pepper in a shallow bowl and mix.
- Put in the steak and make sure it is fully coated in the marinade. Marinate for at least 10 minutes, 2 hours in a covered bowl in the fridge is ideal
- Heat a pan and place the steak on it. Cook for 3-5 minutes each side depending on how done you want the steak to be.
- Transfer the steak to a bowl and let it rest for about two minutes.
- Meanwhile heat the marinade in the pan, cook it for a few seconds then remove it from the heat.
- Thinly slice the steak and arrange on four serving plates with the mangoes. Drizzle over the pan juices to serves.
- If you want the steak to cook faster you can slice the meat before marinating it.
- Use mangoes that are ripe but still firm