Garlic and oregano lamb cutlets and a pesto roast vegie salad

main course, side of lamb

This is a great meal to prepare for a party, easy to prepare,  transport, cook and serve and amazing flavours too!
(4 serves)
12 lamb cutlets
¼ cup olive oil
2 cloves garlic
1 tablespoon oregano

Salad 1 medium Sweet potato
1 cup pumpkin
1 red capsicum
2 large carrot
1 large zucchini
1 medium red onion
½ cup semi- dried tomatoes
2 cups spinach leaves
100 grams fetta cheese
3 tablespoons pesto

Crush the garlic and mix with the oil and oregano and marinate the lamb in it overnight.

To make the salad: peel and chop the pumpkin, sweet potato and carrot into a 2cm dice and roast in a drizzle of olive oil on a baking dish in a 180 C oven for about 20 minutes or until cooked. In another baking dish, (or add to the sweet potato, pumpkin and carrot after 10 minutes) roast the zucchini, capsicum and red onion chopped into a 2cm dice. Serve either hot, warm or cold all tossed together with the rest of the ingredients.

To cook the lamb: grill on the hot BBQ or in a pan for about 3 minutes on each side for medium rare, leave to rest for at least five minutes and serve with the salad.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

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Honey and mustard slow cooked beef with Thyme polenta

main course, side of beef

I used oyster blade but you could use any of the stewing cuts of beef.

https://eloiseemmett.wordpress.com/2014/05/25/side-of-beef/

800 grams beef
1 tablespoon flour
2 cloves garlic
3 large carrots
1 stick celery
1 leek
¼ cup balsamic vinegar
bay leaf
6 big sprigs thyme
2 tablespoons Dijon mustard
2 tablespoons honey
400 grams crushed tomatoes
400 grams beef stock salt and pepper

Roll the beef in the flour and brown in a hot pan in a little oil. I used oyster blade so keep it as the whole thick cut steak to go in the slow cooker but you could also cut it into a chunky dice before rolling in the flour and browning it. Put the beef in a slow cooker with the crushed garlic, peeled and chunky chopped onion and carrot, chopped celery and leek and all the other ingredients give it a good mix and cook on low for about 6 hours or until falling apart. Serve with vegies and mashed potato, cous cous or polenta

Thyme polenta

2 cloves garlic ½ brown onion dash olive oil 500 ml milk 100 grams polenta 10 large sprigs thyme 40 grams parmesan salt and pepper

Crush the garlic and finely chop the onion and sauté in the olive oil in a heavy based pot, add milk and bring back to a simmer while continually stirring add the thyme and polenta and stir for about 15-20 minutes until the polenta is cooked and thick add cheese and season

In the thermomix: The thermomix is excellent for cooking polenta! so easy no standing and stirring! chop the peeled garlic speed 5/ 5 seconds, add onion and chop speed 5/ 5 seconds add a dash of olive oil and sauté 2 minutes/ speed 1/100 C. add milk and chopped thyme and cook 100C/ speed 2/ 4 minutes. Add polenta and cook 100C/speed 1/15 minutes. When it’s cooked it should not feel grainy (it might need to cook a little longer) add grated cheese and season with salt and pepper

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!