Stuck For Meal Ideas? These 4 Yummy Recipes From Saba Are Just The Thing

Yum, yum, yum. Last week, during our weekly editorial meeting, Saba restaurant sent us in some delicious dishes to chow down – and it really was quite the spread. We mean, just check out our Insta below…

Look at that spread! We’re gorging on @sabarestaurantdublin before resuming our staff meeting. There’s a turkey mince salad there infused with mint and it’s UNREAL.

A photo posted by STELLAR magazine (@stellarmagazine) on Jun 9, 2016 at 5:14am PDT

But we know that eating out isn’t always an option. (We’re looking at you, dwindling bank balance!) That’s why we hit up Saba to find out how they rustle up their delish dishes so you can have a bash at making them at home. They shared these four recipes…

Minced Pork & Prawns Congee

Serves 2 people

Ingredients
150g minced pork
80g minced tiger prawns
1 dsp seasoning sauce
1 dsp light soy sauce
1 dsp oyster sauce
1 ½ cups of chicken stock for pork and prawn balls
¼ tsp ground white pepper
2 cups of cooked jasmine rice
2 ½ cups of chicken stock or water to cook the rice
½ tsp sea salt
2 soft boiled eggs
20g ginger, fine julienne
20g mixed coriander & spring onion, finely sliced
1dsp crispy garlic in oil
50g crispy vermicelli noodles
2 sticks of patongo

Cooking Method

1.Marinate minced pork and prawns with seasoning sauce, soy sauce, oyster sauce and grounded white pepper. Mix well and keep in the fridge for at least 2 hours.
2.Bring the saucepan to a medium to high heat and add the chicken stock until hot but not to the boil.
3.Make balls out of the marinated pork and prawns and place into the stock. Cook for 5 minutes then leave to one side.
4.Bring the saucepan to a high heat and add chicken stock then the cooked jasmine rice. Bring to the boil. Once boiling, turn down the heat to simmer.
5.Use a whisk to beat the rice until you get a porridge consistency and add salt.
6.Add the pork and prawn balls to the congee, if the rice is too thick you can add stock from the cooked pork and prawn balls.
7.Serve in a bowl and add 1 soft boiled egg.
8.Garnish the dish with julienne ginger, coriander & spring onion, garlic in oil, crispy vermicelli noodles and patongo.

Thai Eggs Benedict

Serves 2 people

Ingredients
4 eggs
½ litre of water
2 dsp white vinegar
200g baby spinach
4 dsp rapeseed oil
2 chicken breasts, cut in half
50ml coconut milk
½ dsp red curry paste
1 stalk lemongrass, finely chopped
1 dsp fish sauce
½ tsp palm sugar
4 sliced Butter milk Batch loaf

Hollandaise
150g melted butter
50g shallots, finely sliced
2 dsp white vinegar
2 egg yolks
80ml water
Pinch of sea salt
1 dsp hot chilli sauce

Cooking Method

1.To make the Hollandaise sauce you bring the saucepan to a medium heat and add shallots, vinegar and water, simmer until it reduces down by half and sieve. Keep the vinegar water to one side.
2.In a stainless bowl add vinegar water and the egg yolks. Using a whisk beat until you get a foam consistency.
3.Then place over boiling water and beat until the mixture is cooked. While stirring the mixture slowly pour in the melted butter. Season with sea salt and hot chilli sauce and leave to one side.
4.Marinate the halved chicken breasts in coconut milk, red curry paste, lemongrass, fish sauce and palm sugar for at least 15 minutes.
5.Bring the pan to a medium to high heat, add the oil and then grill the chicken breasts for 3 minutes on each side and keep to one side.
6.Boil water and vinegar in a saucepan.
7.Crack one of your eggs into a cup and gently pour it into the water in one fluid movement.
8.Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
9.To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
10.When they’re ready, remove them to some kitchen paper to dry off.
11.Bring the wok to a high heat and add the oil and baby spinach. Stir for 10 seconds and keep to one side.
12.Toast the butter milk batch loaf until nice and golden brown in colour.
13.Place the toast on the plate and add the grilled chicken, spinach and poached eggs.
14.To finish pour the hollandaise sauce over the eggs and serve.

Tiger cry Steak and Eggs

Serves 2 people

Ingredients
2 striploin steaks 180g
½ stalk lemongrass, finely chopped
1 dsp oyster sauce
1 dsp light soy sauce
½ tsp cracked black pepper
1 dsp rapeseed oil
4 eggs
2 dsp rapeseed oil
400g sweet potatoes, cut into thick chunky chips
100g potato flour
300ml rapeseed oil for sweet potatoes

Asian Slaw
100g white cabbage, shredded
100g red cabbage, shredded
100g green papaya, shredded
30g roasted cashew nuts
15g fried shallots
½ tsp chilli, crushed
20g coriander and spring onion, sliced
100ml tamarind sauce

Cooking Method

1.To marinate the steak place lemongrass, cracked black pepper, oyster sauce, light soy sauce and rapeseed oil in a bowl and add the steak, mix well and cover then place in the fridge for 1 hour.
2.Bring the grill pan to a medium to high heat and add a little oil, grill the steak for 1 minute on each side for a medium cooked steak. Cut the steak in thick slices and keep to one side.
3.In the same time heat another pan to make fried eggs.
4.Then bring a wok to a medium to high heat add the oil to fry the sweet potatoes.
5.Lightly toss the sweet potato in potato flour and deep fry until you get a nice golden brown colour and the sweet potatoes are crispy.
6.Place in kitchen paper to remove any excess oil.
7.To make the Asian slaw mix all ingredients well in a bowl and place onto the side of the plate.
8.Then add the Steak, eggs and sweet potato fries to the plate and serve.

Thai Omelette

Serves 2 people

Ingredients
6 eggs
1 chilli, finely sliced
150g button mushrooms, sliced
100g shallots, finely sliced
20g Thai sweet basil
2 dsp fish sauce
2 dsp seasoning sauce
½ tsp ground white pepper
100ml rapeseed oil
400g sweet potatoes, cut into thick chunky chips
100g potato flour
300ml rapeseed oil for sweet potatoes

Cooking Method

1.Bring a wok to a medium to high heat and add the oil.
2.Lightly toss the sweet potato in potato flour and deep fry until you get a nice golden brown colour and the sweet potatoes are crispy.
3.Place in kitchen paper to remove any excess oil.
4.Place 3 eggs with chilli, mushrooms, shallots and Thai sweet basil into a bowl and mix well.
5.Bring the non-stick pan to a medium to high heat and add oil.
6.Once the oil is hot add the egg mixture.
7.Stir well until eggs are set and then turn to the other side and cook for 2 minutes.
8.Serve your omelette with the sweet potato fries.

Don’t feel like cooking yourself? Saba Baggot Street’s new brunch menu will be available in the newly opened restaurant every Saturday and Sunday from 10.30am-4pm.