Celebrate National Vegetarian week with Saba & Mumstown!

[Anonymous]

Celebrate Vegetarian Week with Saba and SabaToGo!

Delicious and nutritious, Saba, Dublin’s award-winning Thai and Vietnamese eatery, has all your dietary needs covered with an array of colourful vegetarian dishes served in the popular Claredon eatery or delivered straight to your door from Saba To Go.

Popular vegetarian dishes include Som Tam and Chargrilled Oyster Mushrooms and Asparagus.

And to celebrate National Vegetarian Week, we have lunch for 2 people (2 starters and 2 main courses) up for grabs.

To be in with a chance to win, simply tell us ‘Where is Saba located’?

See http://www.sabadublin.com to get the answer.

All answers to siobhan@mumstown.ie before Friday 22nd May.

Good luck everyone

[Anonymous]

And to give you some ideas for making tasty veggie dishes at home, the chef from Saba has kindly shared some of their delicious vegetarian menu options with us!

Som Tam Thai – Thai Green Papaya Salad

Serves 4 as a starter

Ingredients
300g green papaya, grated
4 garlic cloves
3 bird’s eye chillies
1dsp unsalted, roasted peanuts
6 cherry tomatoes, halved
80g string beans, cut 4cm
2dsp fish sauce
1dsp or 20g palm sugar
2dsp lime juice
50g carrots, grated
20g dried shrimps
2dsp unsalted, roasted peanuts, crushed, to garnish p267
5g dried shrimp to garnish

Preparation method
Peel the papaya and rinse under running water. Halve, remove the seeds and grate it roughly. Soak in cold water for 5 minutes – this makes it very crunchy and delicious.

Using a big pestle and mortar, pound the garlic cloves, bird’s eye chillies and roasted peanuts to a rough purée. Then add the cherry tomatoes and string beans and pound again but don’t pound the beans and tomatoes too finely. Season with fish sauce, palm sugar and lime juice. Now mix together with the papaya, carrots and dried shrimp and continue pounding until well mixed but still rough. You can modify the spiciness by increasing or decreasing the amount of bird’s eye chillies or by
de-seeding the chillies.

To serve
Garnish with a little dried shrimp and roasted peanuts and serve at room temperature.

Chargrilled Oyster Mushrooms and Asparagus*[V][SF]

Serves 4 People

Ingredients:
20 asparagus
80ml light mayonnaise
1l water
20 oyster mushrooms
2dsp rapeseeds oil
100g iceberg lettuce sliced finely
1dsp sugar
1tsp roasted white sesame seeds

Ingredients for sauce:
20ml Fresh milk
2tsp English mustard
2dsp sugar syrup
1dsp rice vinegar
4dsp Thai light soy sauce
2dsp dark soy sauce
2dsp water
50g ginger
4dsp sugar

Cooking Method
To make mustard mayonnaise you add mayonnaise, milk, sugar syrup, mustard and rice vinegar into a bowl and mix well until all combined then keep to one side.

Make a ginger soy sauce by adding Thai light soy sauce, dark soy sauce, water, sugar and ginger in a sauce pan. Slowly cook and bring to a simmer until the sauce is thick, then the sauce through the sieve and keep to one side. Bring a saucepan to a high heat and add water and sugar and bring it to boil, add asparagus cook on a medium heat for about 11 to 12 minutes. Once the asparagus in ready place it straight into ice water to keep it crunchy and green.

Bring your grill pan to a medium to high heat and add a dash of oil. Grill the asparagus and oyster mushrooms on both sides until they are cooked, this should take 2 minutes on both sides. Place them on finely sliced iceberg lettuce and dress with mustard mayonnaise and ginger soy sauce.

To serve
Garnish sprinkle with roasted white sesame seeds.

[Jedt]

We went to this restaurant for a dinner with friends and it is so yum. Lovely food. This is a really nice prize – would be ideal for lunch on a girly shopping day in town 😀

[Anonymous]

And the winner is Emma Gilbey. Well done Emma!!!

We will contact you directly to get your prize to you. Enjoy! 😀

[Fabienne]

Congrats Emma.
Date for closing competition must have been typed wrong.:roll:

[Author]

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