Sarah Kirkman

06/30/2023

Teriyaki Ginger Tuna Skewers
What we need
15 ounces teriyaki sauce (average 2 grams sugar per serving)
3 ounces sesame oil
1 tablespoon fresh ginger, minced
1 teaspoon fresh garlic, minced
1 lemon, juiced
1 tablespoon sugar substitute (recommended: Splenda)
2 pounds fresh tuna steak, cut into 1-inch cubes
1 tablespoon sesame seeds, toasted
What to do
1. Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes.
2. Preheat a grill or grill pan to high.
3. Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire.
4. Stay close by and turn the sticks by hand to keep them from burning. Brochettes are done in just 3 to 4 minutes.
5. Sprinkle with sesame seeds before serving.

06/30/2023

The muscle and the mind must become one. One without the other is zero. – Lee Haney

06/30/2023

06/29/2023

Tex-mex baked avocados
What we need
olive oil 2 tbsp
onion 1, chopped
garlic 2 cloves, crushed
green chilli 1, chopped
cumin seeds 2 tsp
mild chilli powder 1 tsp
cherry tomatoes 400g tin
cherry tomatoes 250g, halved
avocados 3 large
eggs 6 small
TO SERVE
coriander a handful, chopped
lime wedges
grated cheddar
corn tortillas 6, warmed
hot sauce (optional)
What to do
STEP 1
Heat the olive oil in a large ovenproof pan. Cook the onion and a pinch of salt for 10 minutes or until softened. Stir in the garlic, chilli and spices, and cook for another 2 minutes. Add the tinned and fresh tomatoes, and a tin full of water, then simmer for 30 minutes.
STEP 2
Halve and de-stone the avocados. Peel away the skin and scoop out a little of the flesh so the eggs can sit inside. Heat the oven to 190C/fan 170C/gas 5. Once the sauce has reduced, nestle the avocados into the sauce and crack an egg into each hole. Season, put on a lid, then bake until the eggs are done how you like them (about 7 minutes will give you a set white and runny yolk).
STEP 3
Scatter over the coriander, then serve with lime wedges, grated cheese, warm tortillas and hot sauce, if you like

06/29/2023

There’s no secret formula. I lift heavy, work hard, and aim to be the best. – Ronnie Coleman

06/28/2023

Thai beef salad
What we need
100g vermicelli rice noodles
400g beef skirt steak, trimmed
1 tbs olive oil
gluten-free kecap manis (Indonesian sweet soy sauce) or gluten-free soy sauce
1/3 cup (50g) white sesame seeds
2/3 cup (40g) fried Asian shallots
2 Asian (red) eschalots, thinly sliced
2 long red chillies, thinly sliced
2 carrots, shredded
2 zucchini, shredded
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
1 bunch Thai basil, leaves picked
4 kaffir lime leaves, finely shredded
DRESSING
1 small red chilli, chopped
1 garlic clove, chopped
2cm (10g) piece ginger, finely grated
1 tsp light soy sauce
2 tsp brown sugar
2 tbs fish sauce
Juice of 1 lime, plus lime wedges to serve
What to do
1.For dressing, using a mortar and pestle, pound chilli and garlic to a coarse paste. Add the ginger, soy, sugar, fish sauce and lime juice, and stir to combine. Set aside.
2.Place vermicelli in a heatproof bowl. Cover with boiling water and soak for 2 minutes to soften. Drain. Refresh in cold water, drain.
3.Preheat a chargrill pan or barbecue to high heat. Brush steak with oil and season. Cook steak for 4 minutes each side for medium-rare or until cooked to your liking. Brush with kecap manis, then set aside for 5 minutes to rest.
4.Place sesame and shallots on a tray. Press steak into mixture, turning to coat. Arrange vermicelli and all remaining ingredients on a platter. Slice steak against grain. Serve with salad, dressing and lime.

06/28/2023

I think in life we should work on ourself until the day we die.

06/27/2023

Thick-crust pizza with spiced cauliflower 'mince'
What we need
250g cauliflower florets
100g roasted red capsicum, drained
2 tbs pine nuts
1 tsp each garlic powder, onion powder, ground allspice & smoked paprika (pimenton)
2 tbs extra virgin olive oil, plus extra to drizzle
1/4 cup (60ml) each tomato passata & barbecue sauce
150g coarsely grated mozzarella
1/2 white onion, thinly sliced
200g cherry tomatoes on the vine
1 tsp each dried mint & dried chilli flakes (we used Woolworths Select), plus extra dried chilli flakes to serve
QUICK PIZZA DOUGH
Extra virgin olive oil to grease and to brush
1 cup (180g) coarse semolina, plus extra to dust
1 2/3 cup (250g) self-raising flour
250g Greek yoghurt
150g fresh ricotta
What to do
1.Preheat oven to 250°C. Grease a baking tray and lightly dust with semolina.
2.For the quick pizza dough, place semolina, flour, yoghurt, ricotta and 1 tsp salt flakes in a food processor and whiz until a ball forms. Transfer to a work surface dusted with semolina and roll out to form a 30cm-long oval. Transfer to prepared tray, brush with oil and prick all over with a fork. Bake for 8 minutes or until golden.
3.Meanwhile, place cauliflower, capsicum, pine nuts, spices and oil in a food processor and whiz until finely chopped.
4.Combine tomato passata and barbecue sauce in a bowl.
5.Spread passata mixture over pizza base to edges. Scatter with half the mozzarella, then top evenly with cauliflower mixture, onion, tomatoes and remaining mozzarella. Sprinkle with dried mint and chilli flakes, and bake for 12 minutes or until mozzarella is golden. Drizzle with extra oil and serve with extra chilli flakes on the side

06/27/2023

Every champion was once a contender that refused to give up. – Sylvester Stallone