My Virgin Kitchen: Delicious recipes you can make every day

1. Start by making the satay sauce. Cook the curry paste in a saucepan over a medium heat for 1 minute until it becomes fragrant. Stir in the peanut butter, coconut milk, soy sauce, chilli (if using) and sugar. Warm through and stir until well combined. Put the sauce to one side to cool completely.

2. Drizzle about one-third of the satay sauce over the meat, cover and marinate in the fridge for at least 3 hours, or overnight.

3. Now start on the rice. Put the shrimp paste and sugar in a bowl with a tablespoon of boiling water and stir until the sugar dissolves and you have a smooth paste. Stir in the garlic, chilli, ginger, tomato purée and soy sauce so everything is well combined.

4. Heat 1½ tablespoons of the oil in a large frying pan or wok and fry the shallots over a medium heat until they are crisp and brown. Fish them out with a slotted spoon and drain on kitchen paper. If the pan is dry add the remaining sesame oil, then pour in the beaten eggs and scramble them; remove from the pan once cooked.

5. Preheat the grill or a griddle pan to high while you thread the steak on to 12 skewers (see tip (#u0892ff2b-7004-5c4a-9238-d9942a69102b)). Cook for 4–5 minutes on each side until cooked through.

6. Meanwhile gently reheat the remaining satay sauce in a small saucepan and turn up the heat under the wok. Cook the paste in the wok for 1 minute to release the spices, then add the pepper and fry for 2–3 minutes. Add the rice, stirring and cooking until everything is heated through and amalgamated (add a drop of oil if it starts to stick). Return the egg to the pan along with the soy sauce and fork through.

7. Divide the rice between four plates and top with three skewers per plate. Sprinkle over the crispy shallots, spring onions and peanuts. Give everything a squeeze of lime and serve with the extra satay sauce for dipping.

VIRGIN TIP

Dried shrimp paste is available in most supermarkets now – look in the ‘speciality ingredients’ or ‘world foods’ aisle. However if you don’t have any you can use fish sauce instead.

STEAK & ROAST NEW POTATO SALAD (#ulink_d74c3920-b520-5118-a17c-f71a5918d8e7)

A delightful combo of sesame-infused roasted new potatoes, with strips of steak in a speedy dressing, this is just what the doctor ordered: deliciously light but enough to fill you up and satisfy your hunger craving.

READY IN 50 MINUTES

SERVES 4

400g Jersey royal new potatoes

2 tbsp sesame oil, plus extra for rubbing

600g sirloin steak

salt and pepper

FOR THE DRESSING

2 tbsp sesame oil

2 tbsp white wine vinegar

2 tbsp orange juice

2 tbsp runny honey

1 tsp sesame seeds

TO SERVE

150g beansprouts, washed

250g mixed salad leaves, washed

2 tbsp chopped coriander

1. Preheat the oven to 190°C/170°C fan/375°F/Gas mark 5.

2. Bring a large saucepan of water to the boil and parboil the new potatoes for 20 minutes. Drain and tip into a baking tray. Pour the sesame oil into the tray and mix with a spatula to coat the potatoes, then season with salt and pepper and mix again lightly to coat all over. Bake in the hot oven for 25 minutes, or until golden brown. Remove and put to one side to cool.

3. While the potatoes are in the oven, rub the steak with a little sesame oil and season with salt and pepper. Place a frying pan over a high heat and when hot, add the steak. Sear for 3 minutes on each side (increase the cooking time if you like your steak well done). Remove from the pan and rest on a board for 10 minutes before slicing into strips.

4. Mix all the dressing ingredients together in a bowl and leave to one side.

5. To serve, put the salad leaves into a serving bowl and scatter over the beansprouts and coriander. Add the roasted potatoes and tuck the steak strips in between. Give the whole lot a generous dousing of dressing and enjoy.

VIRGIN TIP

This salad and dressing combo works brilliantly with other meats – grilled chicken is a lovely alternative but the steak is Mrs Barry’s favourite.

COD NUGGETS WITH KATSU DIP (#ulink_3064d934-4f7d-5647-b339-642a8d138f63)

Forget chicken nuggets – let’s try and give cod nuggets some love! These are a fantastic light treat but can easily be taken up a notch by serving with some rice or couscous for a family meal. Make the sauce ahead and keep in a sealed container in the fridge so it’s ready when you decide to make your nuggets. You can then dunk away to your heart’s content in the gorgeous katsu dip.

READY IN 35 MINUTES

SERVES 4

1 tsp oil

400g chunky cod fillet, cut into bite-size cubes

1 egg, beaten

90g panko breadcrumbs

lime wedges, to serve

FOR THE DIP

2 tsp sesame oil

1 small onion, peeled and finely diced

1 garlic clove, peeled and crushed

4cm piece of fresh ginger, peeled and grated

2 tsp curry powder

1 tsp turmeric