The couscous salad can be served with a whole baked fish, such as snapper, for a lighter lunch. It is perfect for a large gathering.
Roast lamb leg, couscous salad
Meat Recipes
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May 242010
Homemade pasties
Meat Recipes
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Jul 292009
A basic recipe you can make your own. Use different types of mince and vegetables depending on what you have on hand. Make different sizes depending on the age of those who will eat them. Littlies will love small pasties. It’s a fun way to encourage those with small appetites to try new vegetables.
Jul 292009
Mastic* – Sold at Greek delis, including Lamia,
Marrickville; Christopher?s Cake Shop, Botany;
and Essential Ingredient, Crows Nest.
Jul 292009
This lamb dish is given an Italian accent by the rosemary and cannellini beans.
Lamb and asparagus stir-fry
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Jul 212009
For those evenings when you’re short of time but still want something fast, fresh and delicious, whip up what I call fairly fast food. You only need a cupboard stocked with a few quality ingredients to prepare something interesting and tasty.
Poached loin of lamb
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Jul 212009
Poaching lamb is an unusual cooking method. If you like your lamb rosy-pink, it will be a delightful surprise. This method is not suited, though, to those who like their lamb well-cooked, as longer cooking will result in grey, dry and rather tasteless meat. Poached meat cannot be preseasoned, as the seasonings will wash into the poaching broth so any accompanying sauce should be highly seasoned; as well, I would add a few flakes of sea salt and a grind from the peppermill after slicing. The capers in the sauce add a zing that removes any risk of blandness from this gentle dish.
Roman lamb stew
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Jul 212009
Based on recipes from The Cook’s Companion. This dish is best made a day ahead so extra fat can be lifted from the casserole before it is reheated.
Jul 212009
Sweet and tender, new-style lamb is in the shops. Give it a try and be knocked off your feet.
Jul 212009
A classic with an Asian twist.
Jul 212009
When aged, this ewe’s milk cheese is as crumbly, easily grated and as distinctively sharp in character as parmesan. Often, especially in central and southern regions of Italy, pecorino is used in place of its more famous northern cousin to grate on pasta dishes, mix into a stuffing or shave on a salad.
Lamb and lentil tagine
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Jul 212009
To prepare, they need to be meticulously sorted to make sure there are no small stones hiding among them. The stones have a way of looking just like lentils but of course, once cooked, do not soften; so a little time should be put aside initially so that nobody chips a tooth.
Stir-fried lamb with water chestnuts
Meat Recipes
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Jul 212009
Time is precious, especially midweek. Some people just don’t want to spend hours in the kitchen after a busy day, so here are a few suggestions for putting dinner on the table in minutes. All ingredients are readily available.
Jul 212009
I like to serve this lamb with a vegetable puree, perhaps jerusalem artichoke, or a combination of potato and celeriac, or sliced onions cooked slowly in butter until soft and then pureed with a little cream. A spoonful of bright-green parsley and garlic puree is a delicious garnish and the dish seems to need something piquant like a sprinkling of capers, a few sliced black olives, or a scattering of lemon, garlic and parsley.
Jul 212009
I have adapted this recipe from one
in Greg Malouf’s book Arabesque for roasted rack of lamb. I like to use similar flavours, but with slow-cooked shoulder chops. I haven’t added any salt to the recipe as many liquid stocks have added salt. If you are using a good-quality fresh stock you will need to season the lamb and rice to taste with salt during cooking. Serve with steamed vegetables such as broccoli.
For the nut pilaf, I have used brown basmati rice, which is available in health food shops and delis. You need to soak it for a few hours before cooking. If you use white basmati, reduce the cooking time to 15 minutes.
