Glazed Lamb Rumps

Recipe from Coles Magazine, November 2012 issue, page 44

Ingredients

1 tablespoon olive oil

2 garlic cloves, crushed

2 teaspoons rosemary, chopped

8 lamb rump steaks

¼ cup maple syrup, plus extra to serve (optional)

200g green beans, trimmed, blanched

White Bean Mash

2 x 400g cans cannellini beans, rinsed, drained

¼ cup olive oil

1 garlic clove, crushed

2 tablespoons lemon juice

Method

1. To make white bean mash, process all ingredients in a food processor until smooth. Season. Transfer to a small saucepan and heat on low.
2. Mix together oil, garlic and rosemary. Rub over lamb. Heat a large frypan on high and cook for 2-3 minutes each side, for medium, or  until cooked to your liking. Pour over maple syrup and swirl to coat.
3. Serve lamb steak with bean mash and green beans. Drizzle over pan juices, serve with extra maple syrup, if using.

Pesto Chicken Pasta

Coles Magazine November 2012 issue, page 38

Ingredients

350g penne pasta
1 tablespoon olive oil
250g grape or cherry tomatoes
500g chicken thigh fillets, trimmed and chopped
190g basil pesto
300ml light cooking cream
1 cup frozen peas
shaved Parmesan, to serve

Method

1. Cook pasta in a large pot of boiling water according to packet directions, or until al dente. Meanwhile, heat oil in a large deep frypan, and cook tomatoes over medium heat for 2-3 mins, until just softened. Transfer to a bowl and set aside.
2. Reheat pan and cook chicken in 3 batches, turning occasionally, until golden brown. Return all chicken to pan, add pesto, cream and peas. Stir to combine, and bring to just boiling. Reduce heat and simmer for 5 mins.
3. Drain pasta and add to pan, along with tomatoes. Turn gently to combine. Serve with shaved Parmesan.

Pork Cutlets with Mango Salad

Recipe adapted from Coles Magazine November 2012 issue, page 18

Serves 4

Ingredients

1 small red onion, roughly chopped
2 garlic cloves
½ teaspoon each ground cinnamon, nutmeg and all spice
¼ cup lime juice
1 tablespoon vegetable oil
4 pork cutlets, fat trimmed
1 large or 2 small mangoes, diced
80g Four leaf Salad Mix

Dressing:

2 tablespoons peanut oil
1 tablespoon lime juice
½ teaspoon finely grated ginger
pinch salt
pinch brown sugar

Method

1. Combine in a small food processor onion, garlic, spices, lime juice and oil (until smooth paste). Rub over cutlets, and marinate in fridge for at least 1 hour, or up to 4 hours. Remove from fridge 15 minutes before cooking.
2. Preheat a char-grill pan, barbecue grill or fry pan on medium-high. Cook cutlets for 5 minutes each side, or until cooked through. Transfer to a plate and rest for 5 minutes.
3. Meanwhile, place dressing ingredients in a small screw top jar and shake to combine.
4. Arrange mango and salad leaves on serving plates, drizzle with dressing. Serve with pork.

Gumnut Patisserie

My new job involves a lot of travelling. Occasionally I'm in Bowral and I like to stop over at the Gumnut Patisserie to have some morning tea since they have so many amazing sweet cakes on display. Today I tried a hazelnut layered cake and my colleague tried the Opera Gateau. 

This cake has layers of hazelnut mousse and apricot jelly, on top of a hazelnut biscuit base. The mousse is very light and the cake tastes absolutely delicious. The many different textures within these layers of cake make it a taste sensation for the mouth

My colleague ordered an Opera Gateau which was also delicious and rich tasting. Lots of chocolate, coffee & cream!

My coffee (latte) was so-so, a bit too watery for my liking and no creamy frothiness. I've also tried their quiche which tasted nice but unfortunately the pastry had gone soft.

I've heard the pies and sausage rolls are also good but I have yet to try them. Will add an update to this post next time I order one to try.

All in all, if you happen to be in Bowral, Gumnut Patisserie is a really nice place to visit and grab a slice of cake to savour. They've won many awards for their pastries and cakes and I must say, the quality and taste of the 2 cakes I've sampled so far is really impressive. Looking forward to trying some more the next time I'm in Bowral!

Fruit slice & Passionfruit cheesecake

Short Soup with Dumplings (Cheat's Version)

Recipe from Coles Magazine, October 2012 issue, page 43

Ingredients

1L chicken stock
¼ cup soy sauce
1 cup water
2x 200g pkts Crazy Dragon Dumplings
1 cup shredded wombok
3 spring onions, sliced

Method

1. Heat stock, soy and water in a saucepan on high, until boiling. Reduce heat to low. Add dumplings and cook according to packet directions.
2. Remove from heat. Stir through wombok. Ladle into bowls and top with sliced spring onions.

Chilli Crusted Lamb Cutlets with Pea Mash

Recipe from Coles Magazine, October 2012 issue, page 20

Ingredients

5 long red chillies
1½ cups panko breadcrumbs
¼ cup plain flour
2 eggs, lightly beaten
12 lamb cutlets, French Trimmed
1 tablespoon olive oil, plus 1/4 cup extra
1-2 garlic cloves, crushed
500g frozen peas
3/4 cup chicken stock
¼ cup chopped mint
1/3 cup whole egg mayonnaise
1 tablespoon lime juice, plus wedges to serve

Method

1. Finely chop 4 of the chillies. Place in a shallow bowl with breadcrumbs, toss to combine. Place flour in one bowl and egg in another. Coat each cutlet in flour, shaking off excess. Dip into egg and then breadcrumb mixture, pressing down to coat evenly. Refrigerate for 10 minutes.
2. Meanwhile, make pea mash. Heat 1 tablespoon oil in a small saucepan on medium. Cook garlic for 30 seconds. Add peas and stock and simmer 4-5 minutes, until tender. Cool slightly. Process pea mixture and mint in a food processor until smooth. Return to a clean saucepan and stir on low heat, until warm.
3. Thinly slice remaining chilli and mix together with mayonnaise and lime juice.
4. Heat 1/4 cup oil in a large frypan on medium. Cook cutlets for 2-3 minutes each side, for rare, or longer to your liking. Serve with pea mash, chilli mayonnaise and extra lime wedges.

How hot?

Chillies vary in heat, but removing the seeds may lessen the heat intensity. If you want a milder effect, halve chillies lengthways and remove seeds before chopping. Wear gloves when handling chillies, or wash hands well after.

Chicken Provencale

Spend a night in Provence with this French classic, rich with wine and the Mediterranean flavours of olives, tomatoes and roasted capsicum.

Recipe adapted from Australian Good Taste Magazine, May 2009 issue, page 8

Ingredients

1 red capsicum, quartered, deseeded
1 yellow capsicum, quartered, deseeded
1 tablespoon olive oil
1.5kg chicken thigh pieces, excess fat trimmed
2 red onions, halved, cut into wedges
4 garlic cloves, crushed
½ cup white wine
400g tinned tomatoes with herbs
1 cup chicken stock
2 bay leaves
8 sprigs fresh thyme
½ cup pitted black or kalamata olives
Mixed salad leaves or mashed potato, to serve

Method

1. Preheat grill on high. Place combined capsicum, skin-side up, under grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag. Set aside for 10 minutes (this helps lift the skin). Remove the skin from the capsicum and cut the flesh into thick strips.
2. Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to a large baking dish. Repeat with the remaining chicken.
3. Add the onion to the pan and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook for 2 minutes or until aromatic. Add the wine and cook for 2 minutes or until reduced by half. Add the capsicum, tomato, stock, bay leaves and thyme. Season with salt and pepper.
4. Pour the sauce over the chicken. Bake for 45 minutes or until chicken is cooked through. Stir in olives. Serve with mixed salad leaves or mashed potato

Notes & Tips

Use pre-bought char-grilled capsicum instead to save on time

Freezing tip: Cool at the end of step 4. Label, date and freeze for up to 3 months. Thaw in fridge.
Serving tip: For extra sides, serve mashed potato and crusty bread for mopping up the juices.

Exotic Lamb Cutlets

Recipe adapted from Woolworths Fresh Magazine, Issue 79, September 2012, page. 18

Serves 4

Ingredients

¼ cup tandoori paste
¼ cup Greek yoghurt
12 lamb cutlets, French trimmed
(600g roast mixed vegetables- onion, pumpkin, potato, carrot)
2 tablespoon oil
1 garlic clove, crushed
½ teaspoon ginger, grated
½ cup water
400g tinned chickpeas, drained and rinsed
150g green beans, cut into 5cm lengths
1 punnet cherry tomatoes, halved
50g baby spinach
lemon wedges, to serve

Method

1. Combine tandoori paste and yoghurt in a bowl. Add cutlets and turn to coat well. Marinate for at least 30 minutes (better overnight).
2. Meanwhile, chop onion, potato, pumpkin and carrot into smaller pieces (3cm). Heat oil in a large frying pan over medium heat. Add onion, garlic and ginger. Cook for 1 minute. Add vegetables and water, stirring to combine. Cover, reduce heat to low and simmer for 12-15 minutes until nearly tender. Add chickpeas and beans and cook over medium high heat until liquid has evaporated.
3. Heat a barbecue grill or char-grill pan over medium high heat. Cook cutlets for 4 minutes each side until golden.
4. Stir cherry tomatoes and spinach into vegetables. Serve cutlets with vegetables and a wedge of lemon.

Notes & Tips

You can also cook this recipe using other cuts of lamb: lamb forequarter chops or lamb mid loin chops

Veal Osso Bucco with Cannellini Beans

I love Gary Mehigan's recipes from TV show Masterchef Australia. I've been meaning to try out this recipe for quite some time and finally got the chance to cook it this weekend. Thankfully, this is one of the easier recipes to cook and it's absolutely delicious! Packed full of flavour and perfect to eat on a cold Winter's night.

Recipe adapted from Masterchef 2011, Masterclass 

Ingredients

1.5kg veal osso bucco
½ cup plain flour
50ml olive oil
2 stalks celery, diced
1 medium onion, diced
1 carrot, peeled and diced
¼ bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
4 cloves garlic, roughly chopped
250ml white wine
2 tablespoons tomato paste
1 bay leaf
6 sprigs thyme
zest of 1 lemon
400g tin crushed tomato
2 cups veal or beef stock
100g dried cannelini beans, soaked overnight or 100g tinned cannellini beans, drained, rinsed

To finish

Freshly cracked pepper and sea salt
½ bunch parsley leaves, roughly chopped
zest of 1 lemon
1 loaf crusty bread, thickly sliced

Method

1. Preheat oven to 180⁰C.
2. Season meat with salt and pepper and toss in flour to coat, shaking off excess. Heat oil in a frying pan over high heat, add meat and pan fry until caramelized then remove meat from pan and set aside to a plate. Reduce to medium-high heat. Add celery, onion, carrot, reserved parsley stalks and garlic to pan, cook for 8-10 minutes.
3. Add tomato paste and cook for 1-2 minutes then deglaze pan with wine.
4. Add all remaining ingredients including the meat to pan. Cover with a lid and cook in oven for 1½-2 hours.
5. Remove lid, cook for a further 45 minutes or until sauce has thickened.
6. Remove pan from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.
7. Serve with crusty bread.

Notes & Tips

If using tinned cannellini beans, add when almost ready to serve

Easy Lamb Cutlets

Recipe adapted from Coles Magazine

Ingredients

500g potatoes (par boiled)
500g frozen baby carrots
olive oil spray
16 lamb cutlets
3 tbsp mint sauce
2-3 fresh rosemary sprigs
250g frozen green beans

Method

1. Preheat oven to 220°C. Arrange potatoes and carrots in a baking dish. Spray with oil and bake for 20 mins. Reduce heat to 200°C.
2. Sear lamb cutlets in batches, in a hot non-stick frying pan, until just brown on each side. Arrange over vegetables and brush with mint sauce. Scatter rosemary sprigs over dish.
3. Return to oven for 15-20 minutes to cook the meat. 
4. Serve with green beans, cooked according to packet directions.