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Prosciutto and pumpkin salad


I know, it’s cold and you’re not totally thinking about salad at the moment – but this one is warm and let’s face it – we don’t want to eat heavily all the way through winter. We have to give our body’s a break from the carbs! Well, that’s what I keep telling myself anyway ūüôā

I love the nutty flavours of pumpkin in this recipe, mixed with the salty prosciutto and peppery rocket. If you don’t have prosciutto – you could also cut a few rashers of bacon into largeish pieces, fry them off and add them to the mix instead. It’s also great to take to work for lunch ūüôā

Prosciutto and pumpkin salad

  • 1 butternut pumpkin
  • olive oil
  • sea salt and freshly ground black pepper
  • Half a teaspoon of chilli flakes
  • 1 teaspoon of ground coriander
  • 20 slices of prosciutto (you can get this at all good delis and even at your local supermarket)
  • 4 handfuls of rocket
  • 6 tablespoons extra virgin olive oil
  • 4 tablespoons balsamic vinegar (please buy the best balsamic you can find ‚Äď it makes ALL the difference)
  • 1 small block of parmesan cheese

Method

Preheat your oven to 190¬įC. Peel pumpkin, remove the seeds and cut into largish cubes. Lay in a roasting tray, season with salt and pepper, the coriander and chilli flakes and drizzle over a little olive oil. Use your hands to rub the mixture all over the pumpkin. This is the best way to get the flavours going ‚Äď it beats using a spoon any day. Roast the pumpkin for half an hour or until soft and golden. Allow to cool a little.

Lay your prosciutto over a large serving platter ‚Äď let it twist and turn so it doesn‚Äôt look neat and flat. Put the pumpkin around the meat and then sprinkle over the rocket. Drizzle over a little extra virgin olive oil to dress the leaves, as well as the balsamic. Use a vegetable peeler to shave over the parmesan.

If you wanted something to go with it – some really simply grilled chicken would be great.

As for a song to groove to while you whip this up – I think something light and refreshing is in order. The Script are an awesome Irish band – and their song This Is Love is inspiring. You’ll want to play it over and over ūüôā

What’s flicking through on your iPod at the moment? Share your favourite tunes in the comments section below and keep us all inspired!

The Mondayitis cure: chargrilled squid salad


It’s Monday afternoon and you’ve got no idea what to cook for dinner tonight … this chargrilled squid salad is the answer.

If you don’t have the ingredients at home – then you only need to stop by two sections of the supermarket to get everything you need. You’ll be in and through the check-out in no more than 10 minutes. I think this is crucial because the supermarket pit-stop on weekdays, for me anyway, is¬†one I dread. I just want to get home and start cooking and relaxing!

The flavours here are fresh and yummy, and the avocado really gives it a comforting creaminess – without the guilt!

CHARGRILLED SQUID SALAD

  • 300gm of squid tubes, cleaned
  • Olive oil
  • Extra virgin olive oil
  • the¬†juice of ¬Ĺ a lime
  • 2 very ripe avocados
  • 1-2 fresh red chillies, finely chopped
  • 1/4 cup of chopped¬†coriander
  • ¬Ĺ a red onion, finely chopped
  • 1 tomato, chopped
  • juice of 2 limes

Method

Squeeze the avocados out of their skins into a bowl, removing the stones. Add most of the chilli and coriander, the onion, tomato and lime juice. Mix everything up with a spoon, hacking up any bigger bits of avocado as you go. Have a taste to check the balance, and season with salt and pepper.

Put a griddle pan on a high heat to get nice and hot. For the squid tubes put the knife in the tube and cut through the side, open it out then lightly score every ¬Ĺcm in a criss-cross fashion with a blunt knife. This means the squid will curl up and absorb extra flavour.

Season the squid with a pinch of salt and pepper and drizzle with a little olive oil then toss to coat. Add it to the hot griddle, scored-side down, for 1 to 2 minutes. Use tongs to turn the squid over once it has nice char marks. Give it a minute on the other side until it curls up then immediately transfer to a bowl. While the squid is still piping hot, add a really good drizzle of extra virgin olive oil, the lime juice and another small pinch of salt and pepper.

Spoon the avocado salad onto a platter. Cut the squid into bite-sized chunks. Pile the squid over the salad and drizzle with a little extra virgin olive oil. Scatter over the reserved coriander and chilli.

This dish looks so pretty. I know it’s Monday, but why not light some candles, pour some wine and sit down with you partner and pretend it’s the weekend!

Be Inspired~

Lisa

Something light for hump day – avo, tomato and fetta salad


Welcome to Wednesday! By this stage we are immersed in the week and lots of us can’t be bothered cooking something complicated.

What do you like to cook mid-week? Do you have a go-to recipe which you¬†call on when things are getting a little overwhelming? If you do have one, I’d love to hear about it in the comments section below.

If you don’t have¬†a recipe or two that you call on when you’re busy and fall back to¬†take-aways or¬†pre-made food –¬†then this week¬†I challenge you to find a recipe that you can whip up in 30 minutes or less. It’ll make life less stressful, be healthier for you and your family, and be so much kinder to your hip pocket.

I think mid-week is a time to have something quick, easy, light, but most of all – yummy.

This salad is ideal, and can be served with some simply grilled chicken. Put 3 chicken breasts, which you have cut into strips, into a bowl along with 2 crushed cloves of garlic, the zest and juice of half a lemon and some dried oregano and a good amount of sea salt and freshly ground black pepper. Toss to coat the chicken and cook in a hot frying pan or on a griddle pan, if you have one, until golden and cooked through.

But before you do that, whip up the salad:

AVOCADO, TOMATO AND FETTA SALAD

  • 2 handfuls of mixed lettuce leaves
  • 1 punnet of cherry tomatoes
  • 1 lebanese cucumber
  • 150gms of green, pitted olives
  • 1/3 of a cup of diced, soft fetta
  • 1 large avocado
  • 3 tbs of balsamic vinegar
  • 2 tbs of olive oil (extra virgin, if you have it)
  • Salt and freshly ground black pepper

Method:

Wash and dry the lettuce leaves and put into a large serving bowl.

Cut the cherry tomatoes in half and add to the bowl.

Cut the lebanese cucumber lengthways and deseed using a spoon. The seeds are really watery and bitter. Chop the cucumer thinly and add to your bowl.

Add the diced fetta and olives and toss everything together.

Once you are ready to serve, drizzle over the balsamic, olive oil and salt and pepper and toss gently.

Cut the avocado in half. Remove the nut in the middle by tapping it with your knife and turn it. It should some away from the flesh. Use a teaspoon to scoop out segments and put them on top of the salad.

Divide the salad between four plates, and top it with the grilled chicken, as described above, or whatever other meat you like. This makes the salad a really nice, refreshing meal.

Be Inspired~

Lisa 

Vanilla bean panacotta with strawberry salad


It may look and taste fancy, but this vanilla bean panacotta is super easy!

I learnt this during the Masterclass I had last month with¬†Oakdene¬†restaurant head chef Marty Chichester where we also¬†made oysters, chilli mud crab and lobsters with garlic butter. It was an¬†amazing experience for me, because I was intimidated by all the ingredients we cooked with that night. But, once I knew what I was doing I discoveed that these types of seafood are quite easy to prepare – and I know it would even be the¬†case¬†for people who aren’t too confident overall in their cooking abilities. In saying that, put these dishes in front of your friends the next time you invite them around for dinner, and they’ll be nothing short of impressed. So, if you missed those great recipes, be sure to check them out and give them a try. If you follow the recipes and tips, you can’t go wrong.

This dessert is the same. It sounds daunting, but it’s not at all – and this is coming from someone who’s terrified of making sweets!

The strawberry salad is also simple, but gorgeously sweet and scrumptious. strawberries are in season at the moment, so now is the best time to give it a try. It’d also work very well with some pancakes, or as a side to a rich chocolate cake.

Vanilla Bean Panacotta

  • 200ml of thickened cream
  • 75ml of full cream milk
  • 1/2 a vanilla bean, split and deseeded
  • 1/2 a sheet of gelatin
  • 50gm of sugar

Method

Dissolve the gelatin in ice-cold water for 10 minutes, until it becomes pliable.

Heat the cream, milk and sugar until just before it boils. Do not let it come to a boil, so it’s best to stay with the pan while it’s heating and remove it as soon as you see the liquid starting to wobble.

Remove from the heat and let it stand for 10 minutes.

After the 10 minutes is up, remove the gelatin from the water and squeeze out the excess water.

Add it to the panacotta mix and stir it until it dissolves completely .

You can pass the panacotta liquid through a fine sieve at this point, but I actually like the look of the little black dots from the vanilla bean. It’s up to you.

Pour the mixture evenly between four cocktail glasses. and pop them in the fridge straight away. It’ll need to set for about two hours.

The other great thing about this recipe is it’s pretty quick, but can be made the night before. When you are ready to serve, make the strawberry salad, which is so simple it doesn’t need a recipe.

Remove the green tops from a punnett of strawberries. Cut into quarters. Place in a bowl and mix with 2 tsp of icing sugar. Taste one of the strawberry pieces. If you think it needs a little more sweetness, add some more icing sugar until you are happy with the flavour. I think next time I make this I’ll add a touch of masala. I¬†think it would taste gorgeous!

To serve, scoop the strawberry salad on top of the panacotta.

You will enjoy every mouthful of this dessert. Once you have made it once, I’m sure it will become a recipe you’ll make over and over and your friends will be¬†begging you for the recipe!

Masterclass Lesson #3: Chilli mud crab


I have wanted to try chilli mud crab ever since my dad raved about how amazing it is.

I’ve seen it cooked on TV – and apparently it’s normal and quite traditional¬†for the sauce to consist in-part – of tomato sauce.

The recipe we learnt during the masterclass was no different – and my God it tasted incredible. I really like hot food – but not so hot that you can’t taste the flavours. The heat in this recipe is absolutely perfect. In saying that, if you aren’t a fan of a bit of heat – this isn’t one for you.

Our teacher – Executive Chef of Oakdene Vineyard¬†Marty Chichester gave us some great tips on how to prepare the crab – like popping it in the freezer for 20 minutes to ensure it is “asleep” before removing the claws, the top part of the shell and getting rid of the very creepy-looking “dead man’s fingers”. Eewww they look yuck!! You also remove the brown meat – but like the lobster – don’t be tempted to wash it under water. It ruins the flavour. Just clean it up as best as you can, and then go ahead and cook it.

I think the most vital part of the crab is the claws – that’s where most of the yummy white flesh is. Make sure you crack the claws with the back of a heavy knife – but not so much that it cracks into little pieces. Just enough to let the flavours of the sauce in.

So, once you have made all your preparations – you’re ready to cook

Chilli Mud Crab

 

  • 2 mud crabs
  • 3 Tbs of olive oil
  • 4 garlic cloves, chopped
  • 2 banana¬†chillies – chopped into chunky rounds
  • 2 Tbs¬†of ginger chopped julienne
  • 1/2 a cup of tomato sauce
  • 1/4 of a cup of sweet chilli sauce
  • 1/2 a cup of water
  • 3 tbs¬†of hoisin sauce
  • 1/2 a cup of spring onion, sliced
  • 1/2 a cup of a mix between Vietnamese mint and coriander, roughly chopped
  • 1 tbs of coriander root, finely chopped
  • 1 tbs of fish sauce
  • 3 tsp of sugar
  • 1 tsp of sea salt
  • 30 cherry tomatoes, cut in half

Method

Heat the oil in a wok, then add the garlic, chilli, ginger and coriander root. Cook until it’s fragrant.

Add crabs and toss all together.

Add tomato sauce, chilli sauce, water, hoi sin sauce, fish sauce, sugar and salt.

Stir to combine all ingredients and bring it to the boil.

Cover and simmer for 10 to 15 minutes.

Add the spring onions, cherry tomatoes and herbs and cook for a further 5 minutes.

Serve immediately.

 At the masterclass we served this with jasmine rice. It was perfect because it soaked up the beautiful, tangy and spicy sauce. We also made an apple salad. It perfectly complimented the crab, and was really fresh and sweet.

See you tomorrow for the apple salad recipe!

Be Inspired~

Lisa

Masterclass lesson #2: Lobster with garlic butter


The main course we cooked at the chef masterclass with Marty Chichester meant I got to not only cook, but eat an entire lobster – all to myself!! Talk about a very special treat.

The meat was delicate and perfectly cooked (not thanks to my skills – but to very good instruction) – and the garlic butter complemented the sweetness of the flesh. We also cooked chilli mud crab (which I know is one of my dad’s favourite dishes – I’m sure he’ll be thrilled that I now know how to cook it!)

But, more about the crab tomorrow.

As we all know, lobster is really expensive – so you want to make sure you know what you’re doing. I think you’d be heartbroken if you served it, and it was rubbery and tasted like rubbish.

Marty gave us some great tips about cooking lobster:

– Put your live, uncooked lobster in the freezer for 20 minutes before you cook it. This puts the lobster to “sleep”. Apparently they kick and make a big miss if you pop them in boiling water while they’re still alive. Let’s face it – it’s cruel. Putting them in the freezer is the most humane way of cooking them.

– Cook a medium to large-sized lobster in boiling water for about 7 minutes. At the end of the 7 minutes, plunge it into a sink filled with ice water. This brings the temperature right down, stopping the cooking process. This will not cook the lobster all the way through – just enough for it to hold together when you cut it in half, lengthways. You finish the cooking after adding your flavourings, in an oven or under a griller. This ensures you don’t over cook the lobster and make it rubbery.

– After you have cut your lobster lengthways – you have to clean out the innards (or mustard, as some people call it – I’m guessing because of the colour). You can eat it – but I have no desire to. Now you really do need to get in with your hands and scoop it out – you could use a spoon, but I don’t think it would work that well. Marty said that no matter how tempted you are, don’t wash the lobster. Like with the oysters I wrote about yesterday, it washes away all the great flavours. You also need to remove the waste tract which goes through the tail. It looks much like the vein in a prawn – just bigger.

Now that the yucky stuff is done the fun stuff begins. It was great to learn all the above tips. It was all the things I was so nervous about. But, now I know I can tackle a lobster with confidence – and I’m sure the recipes will flow now. Well, I might have to save up to buy a lobster – but I think now that I have some idea of what I am doing, it’ll be a worthwhile investment.

Grilled Lobster with Garlic and Herb Butter

  • 2 whole live lobsters – about 600 to 800gm each
  • 150gm of unsalted butter (room temperature)
  • 3 cloves of garlic, chopped
  • 1/2 a bunch of parsley
  • 2 anchovy fillets, chopped
  • 1 tsp of capers, chopped
  • A squeeze of lemon juice

Method

Mix chopped ingredients into the softened butter and then put to one side.

Put the live lobsters in the freezer for 20 mins (as stated above).

Plunge the lobster into boiling water for 7 minutes. Once the time is up, place into ice water.

Once cooled, cut the lobster lengthways through the middle and then clean out the waste from the head as well as the waste tract (as stated above).

The flesh should look rare – so quite white on the outside parts near the shell, but quite translucent towards the middle. This is what you want to ensure the lobster isn’t overcooked under the grill.

Season well with salt and pepper and then smother the flesh liberally with the butter mixture. This will protect the flesh from the heat of the grill and allow the butter, garlic and herbs to seep into the flesh. This can be done in advance, with the rest of the process to be completed when ready to serve.

Place under a grill and cook until lightly browned in colour. This should take only 3 or 4 minutes. Transfer to a 180-degree oven for 4 to 5 minutes, until cooked through and tender.

Serve immediately.

I have to admit, I did eat the whole lobster – so with two lobsters for this recipe, it serves two. But for an entree serve – half per person would be plenty.¬†Tomorrow I’ll share with you a brilliant crispy apple salad – and of course, the delicious chilli crab.

I just can’t wait to get my hands on another lobster and make this again. Soooo yum!!

If you’re feeling inspired to do a masterclass, why not check out the Oakdene Vineyard website and find out about Marty’s masterclasses. You won’t be disapointed ūüôā

Be Inspired~

Lisa

Masterclass lesson #1: Decadent oysters


On Tuesday night I was treated to a cooking Master Class with one of¬†Victoria’s best executive chefs – Marty Chichester from the Bellarine Peninsula’s Oakdene¬†Vinyards restaurant¬†– a multi-award winning venue that last year¬†won the National Award for the Best Restaurant in a Winery.

I have to admit that I was so nervous going into the Masterclass. The menu¬†included oysters, lobster, mud crab and pannacotta – all things I had little or no experience with cooking. The last time I did crab – it really wasn’t great and I wasn’t sure¬†how to clean it. I’ve never attempted lobster before, simply because it’s just so expensive and with my inexperience – I didn’t want to risk ruining it.

As for the oysters – well I’m sad to say, I don’t really like them. I WANT to like them – but I just don’t.

However, my apparent dislike for them didn’t stop me from wanting to try serving them in different ways.

Marty gave us a demonstration of all the dishes before we went ahead – and after getting started on the pannacotta and popping it in the fridge – we started on our oysters. Marty showed us three ways to serve them – each very different.

Sadly, I’m still not a huge¬†fan of oysters – but these three recipes are absolutely extraordinary nonetheless and any lover of oysters is going to¬†want to give these ideas a go.

Firstly we had the watermelon and chilli granita. Secondly, Marty showed us how to make a Welsh Rarebit sauce, which is much like a mustardy¬†mornay¬†– and finally (and my favourite) marinated cucumber spaghetti¬†with Avruga¬†caviar. All these toppings wouldn’t only be useful¬†for oysters. I could see the Welsh Rarebit served over prawns and the cooling, tangy cucumber spaghetti would have endless applications – as a side salad with something spicy would be perfect – or on top of a nicely fried piece of fish, like salmon or tuna.

One of the key things I learned about preparing oysters is that you should never rinse them, because it washes away all the great flavours of the sea. Marty said that if you want to get rid of some of the liquid – then just to dab them gently with some paper towel. He also said it was critical to buy them from a reputable fish monger and use them the same day you buy them. Fresh is best, of course.

Oysters with marinated cucumber spaghetti, Welsh rarebit and watermelon and chilli granita

Oysters with marinated cucumber spaghetti and Avruga caviar

  • 1 continental cucumber
  • 4¬†tbs¬†of chardonnay wine vinegar
  • A pinch of salt
  • A Pinch of sugar
  • 1 tsp of fresh dill
  • Avruga caviar to serve

Method:

Peel the cucumber and cut julienne, discarding the seeds.

Mix the rest of the ingredients (except the caviar) with the cucumber in a bowl. Cover and leave in the fridge for 1 hour to marinate.

To serve, place a teaspoon of the cucumber mix on top of each oyster and top with half a teaspoon of the caviar.

As for the next filling – Marty said this would also be great on some toasted sourdough bread. Once you taste it, you’ll realise it has many applications. I personally think it would be delicious on steak ūüôā

Oysters with Welsh Rarebit Sauce

  • 60gm¬†of unsalted butter
  • 75gm of plain flour
  • 375ml of apple cider
  • 375gm of mature cheddar cheese, grated
  • 1 1/2 tbs Worcestershire sauce
  • 1 1/2 tbs¬†of dijon mustard
  • 1 1/2 egg yolks
  • Sea salt and ground white pepper to taste

Method:

Melt the butter in a saucepan, add the flour and cook out for 1 minute.

Slowly add the cider and cook for two minutes, making a veloute (the term velouté is from the French adjectival form of velour, meaning velvety).

Remove from the heat and add the mustard, Worcestershire and egg yolks, whisking until smooth.’Add the grated cheese and whisk until smooth.

Season with salt and pepper and cool for 3 hours.

Put a teaspoon of the sauce onto each oyster – then grill under a hot grill until it is browned.

My attempt at this dish, as you can see centered in the image above, wasn’t as grilled as Marty suggests. In my defence – I was terrified of burning it and looking like a goose!

The next option is a granita. Marty said he made this because he always had lots of leftover watermelon offcuts from making another dish. Hating to throw things away, he came up with this lovely dish. I enjoyed this one the most because the granita is frozen, making the oyster beautiful and cold Рas it should be.

Watermelon and Chilli Granita

  • 1 litre of watermelon flesh (no peel)
  • 1 tbs¬†of soyabean chilli paste (available at Asian grocery stores)
  • 1 tsp of tabasco sauce

Method:

Blend all ingredients until smooth.

Taste and correct seasoning, if required. Transfer into a tray (the liquid should be no more than 1 inch deep – using a larger tray, if required) and freeze for at least four hours or overnight.

Using a fork, scrape the froze granita so it forms a light, fine ice and transfer to a container after each scraping.

Serve a teaspoon of granita on top of each oyster.

I think this dish would be amazing on a hot summers day – so cooling and refreshing – with a hit of warmth from the chilli paste and tabasco to tickle the tastebuds.

Watching chefs cook on TV is great fun for me – but this was one of the best experiences ever. If you live in the Geelong region, jump onto the Oakdene website and find out about Marty’s masterclasses. I promise that no matter your cooking ability – you will love it.

Tomorrow I’ll share with you the great tips I learnt about cooking lobster/crayfish. I couldn’t believe how easy, yet impressive it is!

Hopefully this inspires you to go and have a cooking class – or even just get into your kitchen and have a go at something new.

Be Inspired~

Lisa

Corn with chilli and lime butter


Imagine¬†this – Deliciously sweet corn, charred lightly from the barbeque¬†with a combination of sweet, buttery and zingy flavours filling your mouth as you take your first bite. That’s¬†what you can look forward to when you try this recipe.

This was another dish I decided to do for the dinner party on Saturday night (read more about it, and the menu here).

I wanted to cook a lot of different bits and pieces (as you can see by the plate above) Рand other than mixing butter with chilli and lime and par-cooking the corn before chucking it on the barbecue Рthis was fast, easy, sexy and most importantly Рvery tasty. 

 

Corn with Chilli and Lime ButterÔĽŅ

  • 4 corn cobs, husks and silks removed (I cut them in half – but you don’t have to)
  • 100g butter, at room temperature
  • 1 large fresh red chilli, seeded and¬†finely chopped
  • 2 tbsp chopped fresh coriander
  • The zest of a whole lime and 1 tsp of juice
  • Salt and freshly ground black pepper, to taste
  • ¬†Method

    ÔĽŅPlace corn in a microwave safe container with a few tablespoons of water. Cover with cling film and cook for 7 minutes, or until just tender.

    ÔĽŅMeanwhile, combine the butter with the rest of the ingredients. Taste for seasoning and then lay the butter mixture onto some cling film. Roll into a sausage shape and place in the fridge to set.

    ÔĽŅYou can set the corn aside until you are ready to start cooking.

    ÔĽŅOnce you are ready, pop the corn on the grill part of the barbecue and turn¬†them until¬†they start to get some nice colour. Remember,¬†the corn is¬†already cooked – so you are just wanting it to get brown (and a little black – but not too much)¬†and pick up the flavours from the barbecue. This will only take a few minutes.

    ÔĽŅRemove the corn to a serving platter. Unwrap the butter and cut off knobs and pop one on each corn cob. The heat from the corn will melt the butter. Serve immediately.

     

    ÔĽŅPersonally, I love corn so much I’d seriously consider this as a lunch dish. You could even freeze the leftover butter, meaning next time you want to make it, all you need to do it cook and grill the corn. It doesn’t get much easier than that. The only bad thing about this dish is you need a heavy-duty tooth pic to get the corn out of your teeth – but it’s worth it!

    Be Inspired~

    Lisa

     

     

    Dinner party part 2: Cous Cous salad


    One of the many dishes I whipped up on Saturday night was this cous¬†cous salad. And while it looked and tasted yummy –¬†the leftovers have¬†also served us very well for lunches over the past few days, topped with the leftover barbecued marinated ¬†lamb backstrap.

    Cheers!!!
    Cous Cous Salad 
  • 1 cup of¬†chicken stock
  • 1 cup of couscous
  • 2 tsp olive oil
  • 1 red onion, halved and finely diced
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground turmeric
  • 2 large¬† ripe tomatoes, finely diced
  • 1 x 400g can chickpeas, rinsed, drained
  • 1¬†handful of chopped fresh coriander
  • The juice of half a lemon
  • freshly ground black pepper
  • Method

    Place the stock in a medium saucepan and bring to the boil. Remove the saucepan from the heat and add the cous cous to the hot liquid. Stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff the cous cous with a fork to separate the grains.

    Heat the oil in a non-stick frying pan over medium heat. Add the onion with a little salt and cook, stirring, until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook  for 30 seconds or until fragrant. Add the tomato and chickpeas and cook until heated through. Remove from heat.

    Add onion mixture, coriander and lemon juice to the couscous and toss gently to combine. Taste and season with pepper.

     The lamb backstrap is awesome with this as a side dish Рor for a really yummy, healthy lunch.

    Tomorrow I’ll be sharing my beef shazlick marinade. Simple, fast and tasty.

    Be Inspired~

    Lisa

     

     

    Janet’s gorgeous beetroot relish


    This recipe was given to me by a reader of Uforic Food, Janet.

    With her garden brimming with beetroot at the moment, what better way to use it all up, or give it away, then to make a deliciously sweet relish.

    I have also typed this one up to go on recipe cards ¬†in my brother’s shop Angelsea¬†Fruitz¬†as they also seem to have a great supply of this vegetable at the moment.

    I’ll admit I haven’t really cooked with beetroot before, although I eat the tinned variety regularly. I suggest you wear gloves when you are peeling it – otherwise your hands will be the same gorgeous colour as the relish you are about to make!

    Beetroot relish – By Janet

     

    • 750gm of fresh beetroot
    • 1¬†brown onion
    • 1 1/2 cups of balsamic vinegar
    • 3 tsp of yellow mustard seeds
    • 2 cups of sugar
    • 2 whole cloves or a pinch of ground cloves
    • 5cm piece of orange rind
    • Sea salt and freshly ground black pepper

    Method

    Peel and process beetroot and onion in a food processor.

     In a covered frying pan, fry mustard seeds in a little oil. 

    Add all ingredients to a large, deep frying pan, or large saucepan. 

    Place over a medium heat, cover and bring to the boil.

     Cook for 30 minutes, or until the beetroot is soft and the liquid has reduced and thickened slightly.

     Pour into sterilised jars, seal and let cool.

     Refrigerate after opening, keeps for about 2 months .

    Hope you enjoy this delicious recipe and a big thank you to Janet for sharing it.

    If you have an awesome recipe you’d like to share too, drop me a line at lisa.foreman_media@yahoo.com.au .

    Be Inspired~

    Lisa

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