Sumac Lamb + Roast Aubergine + Orange Salsa + Quinoa

Recipes, Savoury

Sumac Lamb + Roast Eggplant + Orange Salsa + Quinoa

ROAST AUBERGINE

1 AUBERGINE, CUT INTO ROUNDS 1CM WIDE

2 TABLESPOONS OLIVE OIL

1/2 TEASPOON SUMAC

QUINOA

1/2 CUP QUINOA, RINSED

2 TEASPOONS OLIVE OIL

JUICE OF 1 LEMON

1/2 TEASPOON GROUND CUMIN

1/2 TEASPOON GROUND CORIANDER

1/2 TEASPOON PAPRIKA

1/2 TEASPOON SUMAC

SALSA

2 ORANGES, PEELED AND CUT INTO CHUNKS

1 SMALL RED ONION, FINELY CHOPPED

JUICE OF 1 LEMON

2 TEASPOONS EXTRA VIRGIN OLIVE OIL

1/2 TEASPOON GROUND CUMIN

1/2 TEASPOON GROUND CORIANDER

1/2 TEASPOON PAPRIKA

1/2 TEASPOON SUMAC

SUMAC LAMB

2 LAMB MEDALLIONS

1 TABLESPOON SUMAC

2 TEASPOONS EXTRA VIRGIN OLIVE OIL

PREHEAT oven to 180ºC and a heavy-based frying pan over a medium-low. In a large pot, bring a pot of lightly salted water to the boil.

1 Grease a baking tray with olive oil and line up the aubergine slices on the tray. Drizzle with olive oil and sprinkle with sumac. Bake for 30 minutes so they are soft and turning a golden brown.

2 Add the quinoa to the pot of boiling water and turn down to a simmer. Simmer for 15-20 minutes. Drain to remove the excess liquid. Stir through the olive oil, lemon juice, ground cumin and coriander, paprika and sumac.

3 Coat the lamb with sumac and olive oil. Increase the heat of the frying pan to a medium-high heat. Cook the medallions for 3-4 minutes per side. Once cooked, place on a warm plate, cover and leave to rest for a few minutes.

4 Mix the orange, onion, lemon juice, olive oil, ground cumin and coriander, paprika and sumac together.

TO SERVE, spoon the quinoa onto a plate. Add a lamb medallion, place the aubergine on the side and top with a dollop of salsa.

SERVES 2

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Ratatouille + Steak

Recipes, Savoury

Ratatouille + Steak

This ratatouille was so good that I plan on having it next week too! It was a little disappointing that the full tray of raw vegetables shrunk to half a tray once cooked though; no leftovers.

Ratatouille 

a few tablespoons of olive oil

2 cloves of garlic, finely chopped

1 onion, finely chopped

leaves of 1 sprig of thyme

1 aubergine, thinly sliced by hand or with a mandolin

1 or 2 courgettes, thinly sliced by hand or with a mandolin

2 capsicum, deseeded and thinly sliced

4-6 tomatoes, cut into quarters

salt + pepper

Preheat the oven to 180°C.

Heat one tablespoon of the olive oil in a frying pan and gently fry the garlic, onion and thyme leaves until the onion is translucent. Add in the aubergine and continue cooking for 5 minutes so the aubergine becomes soft.

Add all of the ingredients into a large roasting dish, mixing it all together. Bake for one hour. Season with salt and pepper and drizzle with olive oil to serve.

We had this with lentils and steak. Delicious.

1 sprig of thyme

Slow Cooked Lemon Chicken + Zucchini

Recipes, Savoury

Slow cooked lemon chicken and zucchini

The recipe for the slow cooked lemon zucchini is from Petite Kitchen. On top of the zucchini we had shredded, slow cooked chicken. It was delicious, and I look forward to making this again and again.

For the chicken:

1 tablespoon olive oil

2 cloves of garlic, finely chopped

1/2-1 preserved lemon, finely chopped

2 brown onions, thinly sliced

2 chicken breasts, skin removed

Heat a frying pan over a medium heat and add the olive oil, onions and garlic. Once translucent add the preserved lemon and mix through. Bury the chicken breast in the onion mixture, turn the heat down to low and put the lid on and leave to cook through, approximately 40 minutes. Once cooked, either leave whole or pull apart. Serve on the zucchini.

Lamb Rack + Broccoli + Mash

Recipes, Savoury

Lamb Rack + Broccoli + Mash

 

For my first go at cooking a lamb rack I was keen to make one with a crust and found some recipes using breadcrumbs or pistachios, but then I came across a recipe for a lamb rack with figs and caramelised red onions. I know fresh figs aren’t in season, or an everyday food when they are, but earlier in the year we raided a friends fig tree and put the extras in the freezer. I wonder if dehydrated figs soaked in water would work instead?

If you are wanting to make a fancy dinner or a roast then you should try this recipe as it is delicious and a lot quicker to cook than a typical roast. We had ours with broccoli and cannellini bean mash.

Lamb Rack Dinner

Pulled Beef Shin Tacos w/ Spiced Almond Sauce

Recipes, Savoury

Tacos

For tonights dinner I just made up some spiced almond sauce, cut up some salad things, heated up shredded beef and heated some corn tortillas. Oh, and Mum made a grilled pineapple salsa; grill slices of pineapple until soft, then cut up and add to 1/2 a finely chopped red onion, chopped mint and the juice of 1/2-1 lime. Mix together. 

The only problem is being able to fit everything into your taco.

Fish w/ Lemon + Brown Butter Sauce + Mash + Broccoli

Recipes, Savoury

Fish w/ Lemon + Brown Butter Sauce

First up, get your mash on. Unlike my previous recipe, I used butter beans for this mash. Tasted the same. 

While the mash is cooking, cut up your broccoli and put it in a pot, covered with water. When you do cook it, bring it to the boil then let cook for a few minutes until tender before draining and refreshing in cold water. 

And finally the fish. Wash and dry your white fish fillets. Coat with brown rice flour. When everything else is ready, heat up a frying pan and some canola oil. Fry for about 2 minutes a side, or until cooked through and place on a plate. Once all the fish is cooked, melt about 20-30 grams (for 4 pieces of fish) of unsalted butter in the hot pan. When it starts to turn brown and bubble, add the juice of 1-2 lemons and a few tablespoons of chopped fresh parsley. Stir through. Drizzle over the fish and serve. 

Sweet + Sour Kahawai + Grilled Pineapple

Savoury

Sweet + Sour KahawaiWith the last half of the kahawai I made some sweet and sour fish, with brown rice, sauté cabbage and carrots, and grilled fresh pineapple. I used Digby Law’s recipe for the sweet and sour sauce, substituting the 2 cups of sugar with 1 cup of honey. But if I am honest, I don’t think I will make it again. There are other meals I would prefer. BUT, if you have not tried grilled pineapple before you must! We just put pineapple slices on a tray and put them under the grill until browning/blackening up, but I am sure you could do them on the stove top too just make sure they are caramelised.