GRILLED LAMB CUTLETS WITH SPICY TOMATO SAUCE ON COUSCOUS


Serves 6

• 18-24 lamb cutlets, French trimmed

Couscous

• 4 cups beef stock

• 300g instant couscous

• 1 x 400g can chickpeas, drained

• 3 tbsp flat leaf parsley, finely chopped

• 1 tsp sea salt

• 3 tbsp extra virgin olive oil

To make the couscous, boil the stock and pour to 1cm above the couscous in a bowl. Leave for a few minutes until all the stock has been absorbed. Add the chickpeas and parsley, combining well. Season and mix through the olive oil. Grill the lamb cutlets to your liking and place on the couscous with a drizzle of sauce on top.

Sauce

• 1 x 400g can diced tomatoes

• 1/2 tsp chilli powder

• 1 tsp ground cumin

• 1/2 tsp ground cardamom

• sea salt, to taste

To make sauce, combine all ingredients in a small saucepan and simmer for 10 minutes.

TORTILLA SNACKS

Serves 4-6

• 8 soft tortillas

• 150g goat’s cheese

• 150g pesto

• 1/2 cup semi-sundried tomatoes

• extra virgin olive oil, to drizzle

Place 4 tortillas on your kitchen bench. Spread with goat’s cheese, followed by pesto then semi-sundried tomatoes. Top with the other 4 tortillas. Flatten with your hand. Drizzle both sides with olive oil and bake at 180C for 10 minutes. Cut into quarters for a quick snack.

Other ingredients that can be mixed and matched for this tortilla recipe:

• Artichoke hearts

• Tapenade

• Olives

• Fetta cheese

• Parmesan cheese

• Capsicum strips

• Marinated eggplant strips

SUPER-QUICK THAI PRAWN CURRY

Serves 6

• 2 tbsp red Thai curry paste

• 1kg green prawns, shelled and de-veined (you can buy these already done from most supermarkets in the freezer section)

• 2 x 400g cans diced tomatoes

• 1 x 400g can coconut cream

• 1 tbsp brown sugar

• 2 tbsp fresh coriander leaves, to garnish

Heat the curry paste in a big pot. Add the prawns, coating well. Add the tomatoes, coconut cream and sugar. Simmer for 15 minutes. Garnish with coriander and serve with steamed rice.

CHICKEN AND MANGO SALAD

Serves 4

• 1 bought cooked chicken

• 4 cups mixed greens

• 1 big mango, peeled and cut into strips

• 1 red onion, finely sliced

• 2 tbsp mint leaves

• 200g marinated red pepper strips

• 1 big green chilli, seeded and finely chopped (optional)

• 2 tbsp extra virgin olive oil

• squeeze of lemon juice

• 2 tbsp mayonnaise

• sea salt and ground black pepper, to season

Cut the chicken into thick slices without bone. Mix the salad ingredients with the olive oil. Place on a platter. Top with the chicken pieces. Squeeze over the lemon juice and drizzle over the mayonnaise. Season.

ASIAN FISH WITH CORN AND AVOCADO SALSA

Serves 4

• 4 pieces of snapper or similar

• 2 tbsp mirin

• 2 tbsp Japanese soy sauce

Salsa

• 1 corncob

• 1 avocado, diced

• 2 tbsp fresh coriander leaves

• 1/2 red onion, finely diced

• juice of 1 lime

Combine the fish with the mirin and soy sauce, coating well. Pan-fry the fish with the liquid on medium heat for a few minutes on each side. To make the salsa, hold the corncob upright and slice off the kernels with a knife. Combine with the remaining ingredients. Place some salsa on each plate and top with fish.

CHICKEN IN A MINUTE WITH PROSCIUTTO AND LEMON

Serves 4

• 4 chicken breasts, halved

• 2 tsp dried oregano

• 1 punnet cherry tomatoes, halved

• 200g creamy fetta, in chunks

• 1 handful pitted Kalamata olives

• 100g prosciutto strips

• 1 lemon

• extra virgin olive oil, to drizzle

Place all ingredients, except olive oil, in a baking dish. Squeeze over the juice of the lemon and leave lemon in the dish. Drizzle over oil and bake at 200C for 20 minutes. Serve with a green salad.

 

© The West Australian

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