Roast Lamb with Mint Pea Puree and Salad

Roast Lamb with Mint Pea Puree and Salad




Ingredients:-

1. 1 lamb fillet
2. 1 sprig rosemary
3. 2 cloves garlic
4. 1 potato
5. 5 spinach leaves
6. 100g peas
7. Leaves of 4 mint sprigs
8. 5 sprigs of cress

Directions:-

1. Place fillet of lamb on a 1 metre piece of alfoil.

2. Add chopped rosemary and garlic, season with salt and pepper.

3. Roll up fillet in the alfoil so that the meat is completely sealed.

4. Roast fillet in 180°c oven for 8 minutes. Remove from oven. Remove foil and rest meat for 4 minutes then fry in a pan until golden.

5. Peel and grate potato, dry on paper towel.

6. Finely shred spinach and add to potato, mix well then fry in a 10cm ring until golden.

7. Boil 250ml water in a pot then add peas (reserving a few for salad) and mint leaves, cook for 5 minutes - until the peas are soft but still vibrant green. Strain and blend until smooth puree.

8. Toss cress with reserved peas and a few mint leaves in a little oil and season with salt and pepper.

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Indian Curried Lamb Shanks

Indian Curried Lamb Shanks






Ingredients:-

1. 1 tbsp vegetable oil
2. 6 lamb shanks
3. 1 large onion, chopped
4. ½ cup Rogan Josh Curry Paste
5. 400g can diced tomatoes
6. 1 cup beef stock
7. Coriander leaves and yoghurt, to serve

Directions:-

Serves: 6
Preparation: 10 mins
Cooking: 2 hours 15 mins


1. Preheat the oven to 160°C or 140°C. Heat the oil in a 10-cup capacity flameproof casserole dish. Brown the shanks in 2 batches over high heat on stove top; set aside. Add onion to the pan and cook over medium heat for 10 mins, until very soft and brown.

2. Add the curry paste and cook, stirring, for 1 min. Stir in the tomatoes and stock, and bring to the boil. Return lamb shanks to the pan, cover tightly and bake for 2 hrs in oven, until the meat is very tender.

3. Top shanks with coriander and serve with yoghurt.

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Balsamic Lamb with Spinach and Rice Salad

Balsamic Lamb with Spinach and Rice Salad



Ingredients:-

1. 1 cup (250ml) Campbell's Real Stock - Beef
2. 3 tbsp balsamic vinegar
3. 1 clove garlic, crushed
4. 1/4 tsp cracked black pepper
5. 8 lamb leg steaks

Spinach & Rice Salad

1. 1 1/2 cups (375ml) Campbell's Real Stock - Vegetable
2. 1 cup long grain rice
3. 1/2 red onion, finely sliced
4. 100g baby spinach leaves
5. 1/2 cup toasted slivered almonds
6. 2 tbsp olive oil
7. 1 tbsp fresh lemon juice
8. freshly cracked black pepper, to taste

Directions:-

Preparation Time: 20 minutes + 2 hours marinating
Cooking Time: 25 minutes
Serves: 4

1. In a jug or bowl, combine stock, balsamic vinegar, garlic and cracked black pepper.

2. Place lamb into a large snap lock bag, or non-metallic bowl, pour over marinade. Marinate in the refrigerator for at least 2 hours, or overnight, turning occasionally.

3. Remove lamb from marinade and cook, on a preheated BBQ, char-grill plate or frying pan, for about 2 minutes each side, or until cooked to your liking.


For Spinach and Rice Salad:

1. Place stock into a medium saucepan, stir in rice. Bring to the boil, reduce heat to low. Cover and cook for 12 -15 minutes or until rice is tender and stock absorbed.

2. Place rice into a large serving bowl, stir in onion and allow to cook for 10 minutes. Add baby spinach and almonds.

3. In a jug, or bowl, combine oil and lemon juice, season to taste with pepper. Pour over rice salad and toss gently to combine. Serve with lamb steaks

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Chargrilled Stuffed Squid with Green Bean, Olive and Tomato Salad

Chargrilled Stuffed Squid with Green Bean, Olive and Tomato Salad



Ingredients:-

1. 2 whole squid
2. 2 anchovy fillets
3. 1 clove garlic, finely chopped
4. 2 eschallots, finely chopped
5. 1/2 cup fresh ciabatta or sourdough breadcrumbs
6. 1 tsp finely grated lemon rind, plus 1 tbs juice
7. 1-2 tbs coarsely chopped fresh flat leaf parsley
8. ¼ cup olive oil, plus extra oil to drizzle
9. 100g green beans, blanched and refreshed in cold water
10. 1 vine-ripened tomato, blanched, peeled, seeded, and diced
11. 2 tbs sherry vinegar
12. 150g marinated kalamata olives, bruised and pitted

Directions:-

1. To clean whole squid pull the tentacles firmly to separate head from tube (try not to break the ink sac, as the ink stains), cut below the eyes and discard head and guts, push beak (mouth) out from between the tentacles, discard beak. Remove quill (see-through plastic-like feather inside hood). Wash inside well to remove any remaining gut. Cut tentacles into 1.5cm lengths.

2. Heat half the olive oil in a frying pan, cook anchovy, garlic and ecshallots until soft. Add tentacles and cook until opaque and just cooked. Season to taste.

3. Meanwhile, combine tomatoes, beans, olives, ½ tablespoon oil and vinegar in a bowl, season to taste.

4. Combine tentacle mixture in a bowl with lemon, parsley and breadcrumbs.

5. Spoon tentacle mixture into the squid hoods, leaving 1cm at the top to secure with a toothpick, drizzle with a little extra oil. Heat grillpan, cook squid, turning until golden and squid is just cooked through. Slice squid.

6. Divide salad among plates and top with squid, spoon over any remaining dressing to serve.

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Malaysian Fish Curry

Malaysian Fish Curry



Ingredients:-

1. 185g jar Malaysian curry paste
2. ½ cup fish stock
3. 400ml can coconut milk
4. 1 stem lemongrass, white part only, bruised
5. ½ small butternut pumpkin (600g), peeled, deseeded and cut into 2.5cm cubes
6. 1 small eggplant, cut into 1cm cubes
7. 500g firm white fish fillets (e.g. Basa), cut into 3cm pieces
8. 1 tbsp lemon juice
9. 1 tsp sugar
10. Roti and lime pickle, to serve

Directions:-

Serves: 6
Preparation: 20 mins
Cooking: 25 mins


1. Combine the curry paste, stock and coconut milk in a deep wok or saucepan and bring to the boil. Add the lemongrass and pumpkin, and simmer, partially covered, over medium heat for 15 mins, until pumpkin is just tender.

2. Add the eggplant and cook a further 5 mins, until it is soft. Add the fish and cook for 5 mins, until cooked through.

3. Stir in the lemon juice and sugar. Serve curry with roti and lime pickle.

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Cheesy Chicken and Spinach Lasagne

Cheesy Chicken and Spinach Lasagne


Ingredients:-

1. 1 tbsp oil
2. 1 onion, finely chopped
3. 2 cloves garlic, chopped
4. 500g chicken mince
5. 4 tbsp tomato paste
6. 400g can diced tomatoes
7. 500ml pack Campbell’s Real Stock - Salt Reduced Chicken
8. 6 instant dried lasagne sheets
9. 80g baby spinach
10. 125g light cream cheese
11. 1 cup grated tasty cheese

Directions:-

Prep Time: 15 mins
Cooking Time: 20 mins
Serves 4


1. Preheat oven to 180°C. Heat oil in a saucepan over high heat. Add onion & garlic, cook for 2 mins.

2. Add chicken mince & cook until browned.

3. Stir in tomato paste, tomatoes & stock. Bring to the boil, stirring. Reduce heat & cook for 10 mins, stirring
occasionally.

4. Spread some of the chicken sauce on the base of a 1 ½ Litre (6 cup) capacity lasagne or baking dish. Top with three lasagne sheets. Continue layering with chicken sauce, baby spinach & remaining lasagne sheets, finishing with chicken sauce. Top with small dollops of cream cheese then sprinkle over grated cheese. Bake for 20 mins or until golden brown.

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Oriental chicken wing

Oriental chicken wing



Ingredients:-

6 chicken wings.
1 sm. clove garlic.
1 scallion.
1/4 c. soy sauce.
2 tbsp. honey.
2 tsp. rice-wine vinegar.
1/2 tsp.g rated ginger.
1/2 tsp. oriental sesame oil.
Pinch of cayenne.
1 tsp. sesame seeds.
1 tbsp. chopped fresh coriander or parsley.



Directions:-

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces.



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Oriental chicken tenders curried peanut chicken

Oriental chicken tenders curried peanut chicken



Ingredients:-

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)


Directions:-

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
dissolves.
Stir in green onions.
Add chicken tenders to marinade. Turn to coat.
Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.



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