Spring-recipes

Roasted Rack Of Lamb With Baby Vegetables Recipe

Guillaume Brahimi has just released a new collection of scrumptious Spring recipes and we were lucky enough to get our hands on a few! So, to celebrate the return of the warmer weather, why not try Brahimi’s roasted rack of lamb with baby vegetables recipe? Featuring fresh, seasonal produce, it’s going to be the perfect go-to dish to entertain friends with this season.

RELATED: 3 Easy No-Bake Desserts

Ingredients

2 x 8 cutlet lamb rack

1/2 bunch orange carrots

1/2 bunch yellow carrots

1 bunch spring onions

50 gm podded peas (blanched)

1 bunch baby leeks

100 gm shemiji mushrooms

50 gm shallots (finely diced)

100 ml chicken stock

½ bun tarragon

160 ml lamb jus

Roasted Rack Of Spring Lamb With Baby Vegetables Recipe

Method

  1. Pre heat oven to 180 degrees.
  2. Peel the carrots, trim spring onions and baby leeks. Place Tefal reserve pot roast on heat and add olive oil and diced shallots, sweat for 5 minutes avoiding any colour. When almost soft, add baby carrots and allow to colour. Add spring onions and leeks, and chicken stock, then place on lid and allow to cook for 10 minutes or until vegetables are almost cooked through.
  3. Whilst the vegetables are cooking place a fry pan on high heat and add olive oil. Season lamb before adding to the fry pan fat side down to seal. Turn to colour all sides until golden brown.
  4. Place the fry pan in the oven for 10 minutes or until lamb is medium rare. Remove from oven and allow to rest for 8 minutes.
  5. Once the vegetables are almost soft, add shemiji mushrooms and cook for a further 2 minutes, then add blanched peas. Lastly, add the tarragon and mix.
  6. Slice the lamb into 4 pieces from each rack. Place vegetables on the plate and place lamb over the top. Finish with lamb jus.

Recipe courtesy of Tefal

September 17, 2015

Mexican Rice Salad With Hot Sauce And Lime Dressing

Spring is the season for entertaining, so why not create this Mexican rice salad for your friends and family this weekend? If you’re not a fan of the heat, this particular dish contains an even balance of spice and flavour, and also incorporates some lush, fresh ingredients including pineapple, capsicum and cherry tomatoes.

RELATED: Chicken Quesadilla With Charred Lime And Mango Salsa

Ingredients

3 cups cooked basmati rice, chilled

2 corn cobs

1 punnet cherry tomatoes, quartered

400g fresh pineapple, diced

½ red capsicum, diced

½ green capsicum, diced

½ yellow capsicum, diced

½ red onion, finely diced

2 sticks celery, diced

¼ cup coriander, roughly chopped

Cholula Hot Sauce and lime dressing

2 tbsp Cholula Original Hot Sauce

1 large lime, juiced

1 tbsp castor sugar

1 tbsp olive oil

¼ tsp salt

¼ tsp pepper

Method

  1. Preheat a grill pan over a high heat and rub a little olive oil over the corn cobs.
  2. Place the cobs onto the grill pan and cook each side for around 5 minutes until the corn is charred and slightly blackened in places. Remove from the pan to cool.
  3. Cut the kernels off the cooled cob of corn by placing the corn cob on an angle and carefully cutting from the top. Add the corn kernels to a large salad bowl.
  4. Into the same salad bowl add the basmati rice, pineapple, cherry tomatoes, capsicums, red onion, celery and chopped coriander. Toss all of the ingredients together to combine.
  5. In a small jar place the Cholula Original Hot Sauce, lime juice, castor sugar, olive oil, salt and pepper and place the lid on. Gently shake the dressing ingredients together to combine and dissolve the sugar.
  6. Drizzle the dressing over the rice salad and gently toss to coat all of the ingredients in the dressing.
  7. Garnish with a sprig of coriander.
August 27, 2015

Spring Cocktail Recipes: White Chocolate Cosmopolitan

Chocolate heaven Max Brenner share a decadent twist on the classic Cosmopolitan cocktail – make a big batch in a pitcher this weekend and serve in martini glasses with wasabi chocolate peanut clusters.

Serves: 5

Ingredients

1/4 cup whole milk
210g white chocolate, chopped
1 3/4 cup vodka
3/4 cup Cointreau
1 cup cranberry juice
Juice of 1 lemon

Chocolate-Covered Peanuts

1 pinch wasabi powder
2 cups dark chocolate, chopped
45 salted peanuts

1. Bring the milk to a boil, then pour it over the chocolate in a heatproof bowl. Cover and let sit until the chocolate begins to melt, about 1 minute. Whisk until smooth. Set aside until cool, about 20 minutes.

2. Pour the chocolate mixture into a cocktail shaker with ice. Add the vodka, Cointreau, cranberry juice, and lemon juice. Shake well and serve in tall glasses.

3. To make the wasabi chocolate peanuts, line a baking sheet with baking paper.

4. Mix the wasabi powder with 1 teaspoon water. Stir until smooth.

5. Melt the chocolate in a heatproof mixing bowl set over simmering water (a bain-marie) or in a bowl in the microwave. Remove from heat and stir in the wasabi. Dip 3 peanuts at a time in the chocolate and place on baking sheet. Refrigerate until cold, at least 2 hours. Serve along with White Chocolate Cosmopolitans.

For more information about Max Brenner or to shop online,  visit www.maxbrenner.com.au and for other Max Brenner recipes check out Chocolate: A love Story (65 chocolate dessert recipes from Max Brenner’s Private Collection).

September 13, 2013

Easy Lamb Recipes: Tzatziki Lamb Salad

Spring means lamb and what better way to serve it for an easy dinner idea than in this lamb and mint salad by ex-Olympic swimmer Susie O’Neill.

The mother-of-two shares one of her favourite spring recipes alongside Together Counts, an online resource encouraging Australian families to lead healthier, active lifestyles.

Lamb and mint is a classic flavour combo, and topped with the tzatziki dressing and served with Lebanese crispbread, this will be one of your favourite spring lamb recipes. Leftovers make a great lunch, too.

Preparation time: 15mins
Cooking time: 15mins

Serves 4

Ingredients

2 tablespoons chopped cucumber
2/3 cup no fat plain yoghurt
1 small clove garlic
1 tablespoon shredded mint
500g lamb fillet, trimmed of visible fat
20g (1 tablespoon) polyunsaturated margarine
1 cup mixed salad leaves
½ cup shredded mint leaves
4 Roma tomatoes, quartered
20g (1 tablespoon) polyunsaturated margarine
1 x 100g piece Lebanese Bread

1. Create the tzatziki dressing by combining cucumber, yoghurt, garlic and mint and refrigerate until required.

2. Heat polyunsaturated margarine in a non-stick frying pan over a medium heat and cook the lamb until brown all over, 3-5 minutes. Remove pan from the heat and cover to rest the lamb.

3. Combine the mixed salad leaves, mint and tomatoes.

4. To cook the crisp bread, preheat oven to 180°C. Heat a baking tray on the middle shelf of the oven. Cut bread into eight even pieces. Spread bread with polyunsaturated margarine and place on the heated baking tray. Bake for 8-10 minutes until crisp and golden.

5. To serve, slice lamb and plate with salad. Drizzle tzatziki over the top of the salad and serve crispbread on the side.

Tips:

* Tomatoes may be roasted with garlic cloves and used instead of fresh tomatoes.

* Sprinkle dukkah on bread before toasting for more flavour.

What’s your favourite spring lamb recipe?

September 4, 2013