2101. WOMBOK with BACON and GREEN BEANS

serves four


olive oil spray
6 short cut bacon rashers, coarsely chopped
250 grams green beans, topped, halved diagonally
1 garlic clove, crushed
1 fresh red birdseye chili, deseeded, finely chopped
240 grams (4 cups) finely shredded wombok (Chinese cabbage)
salt & freshly ground black pepper
fresh coriander leaves, to serve

Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the bacon and cook, stirring, for 2 minutes or until brown. Add the beans, garlic and chilli and cook, stirring, for 3-4 minutes or until beans are bright green and tender crisp. Remove from heat. Add the wombok and gently toss until wombok just wilts. Taste and season with salt and pepper.

Divide wombok mixture among serving plates and sprinkle with coriander. Top with sesame pork and serve immediately.


bacon recipe courtesy of: Kim Meredith, Good Taste, April 2006

1603. GRILLED TUNA, WOMBOK and BACON with TOMATO and BLACK SESAME SEEDS

2 bacon rashers, thinly sliced crossways
1/2 wombok, halved lengthways
300 gram piece tuna
olive oil
1 tablespoon black sesame seeds
1 tablespoon finely chopped flat leaf parsley
1 tomato, diced
1 small lemon, juiced

Place bacon in a cold char-grill pan. Cook over medium heat for 3-5 minutes to release the fat. Increase heat to high, add the wombok, char-grill 3-4 minutes each side or until tender, transfer to a plate. Return pan to the heat. Rub the tuna with olive oil and season with salt and pepper. Char-grill for 2-3 minutes each side for rare or until cooked to your liking. Combine black sesame seeds, parsley, tomato and lemon juice with a little olive oil. Place the tuna on serving plate. Serve with wombok and tomato salsa.


bacon recipe courtesy of: Damian Heads, Ready Steady Cook, Australia, February 25, 2008