Saturday, 31 January 2015

Marinated Butterflied Lamb

With BBQ season fast approaching here are two tasty and easy variations to try on the barby.

As the process of barbequeing is known to generate high amounts of free radicals always make sure you combine your grilled meats with foods high in anti-oxidant compounds, for example, a cabbage salad, garlic, herbs such as rosemary and or a dollop  of pesto.
Organic lamb is always preferable (I get mine from my local farmers market), taste is superior, meat has a better essentail fatty acid content and  impacts less on the environment.


 Butterfly Lamb Variation 1

1 leg of butterflied lamb
1/2 c fresh lemon juice
1/2c tamari sauce

Score the lamb.
Marinate at room temperature (or refrigerated) for several hours in tamari and lemon juice.
Barbeque or grill for aboout 15-20 mins per side until medium rare.
Serve sliced thinly across the grain, with warmed marinade.


Version 2

1.5 kg (approx) butterflied lamb leg
1/4 c red wine
1/4 c olive oil
3 cloves garlic, crushed
1/4 c fresh rosemary, finely chopped
1 tsp fresh thyme, chopped
Pepper and Himalayan / Sea salt

Cover lamb with marinade ingredients for 15 minutes minimum.
BBQ on high temp for 5mins per side.
Cover and cook on medium - low for 10 minutes. Rest for 15 mins beore slicing thinly against the grain.

If your bbq doesn't have a lid roast in medium oven for 50 mins, basting frequently.
Rest for 15 mins before serving.


Thursday, 1 January 2015

Lime & Cumin Chargrilled Chook


If you have an oven proof griddle pan then this recipe is an absolute one pot wonder.

If you have a local supply of happy hens even better. There is plenty of evidence demonstrating the healthier fat qualities (less inflammatory) in birds that have been pasture grazed, that is, eating a diet that they have evolved to eat. Not really rocket science that a healthier production methods equals healthier meat.


Preheat oven to190 C.
Rub Ingredients

2 cloves garlic
1 tbsp toasted cumin seeds
1/4 tsp sea/himalayan salt
Zest of 2 limes
Juice of 2 limes
1 tbs oil- peanut, rice bran

Pound garlic, cumin seeds and salt in a mortar & pestle.
Stir in lime juice, zest and oil.

Rub paste all over 1-1.5kg of chicken pieces.
Preheat ovenproof grill pan on high.
Cook chicken skin side down for 3 minutes or until charred to your liking.
Turn chicken pieces, cook for 1 more minute.
Place frypan in oven and bake for 30 minutes.
Baste a few times throughout cooking.

Too easy, too delicious and of course, serve with salad!

Zucchini Salad


Perhaps like me you're looking for new ways to manage the seasonal deluge of zucchini...

I stumbled across this quick and easy recipe in the River Cafe Cookbook and it is now a summer favourite.

Serves 6 though amounts can easily be adjusted.


  • 1kg young zucchini (must be young)
  • 225g rocket (or any other green leafy will do really)
  • 3tbsp extra virgin olive oil
  • Juice of 1 lemon
  • Sea salt and black pepper
  • 100-175g parmesan slivers

Trim ends from zucchini, slice thinly and place in bowl. Remove stalks from rocket.

Mix together olive oil, lemon juice and S&P, then pour over zucchini. 

Mix then marinate for 5 mins. Season with S & P.

Divide rocket (or other greens) between plates, place zucchini, then parmesan slivers on top.
Bon appetit!

Healthy Heavenly Cheesecake



I was so impressed with this higher protein version of the classic cheesecake that I had to share it. 

Plus, it fits the criteria of simple, quick and nutritious, my preferred kind of recipe!!


I made up the crust off the cuff so measurements are approximate, you could use your typical cheesecake crust, or crushed rice flakes, or my version below.


Base:

  • 2 c almond meal
  • ¼ c coconut oil
  • 2 tbsp nut butter
  • ¾ c dessicated coconut
  • Orange juice, just a squeeze to help bind.



Mix all ingredients in a bowl. I found by hand is best Alternately, you could use a food processor. Press into base of a paper lined 30x25cm tin.

Filling:

  • 1 kg cottage cheese
  • 3 eggs, plus 2 egg whites
  • Juice and zest of 1 lemon
  • Juice and zest of 1 orange
  • 4tbsp cornflour
  • 125gm honey (or even a little less)


Combine all above ingredients in food processor until smooth. Pour over prepared base.

Bake for 45 minutes or until set. Cool, then chill in fridge before serving.