Archive for » January 10th, 2008«

Marinated Chilli Lamb Over Stir-Fried Vegetables
Goodness I have just realized I have been posting so many Asian recipes lately, I guess I must be in that kind of mood. Either that or after all that food over Christmas and the new year, I’m trying cook lighter meals, I always find Asian if made in a low carb way is so light and you don’t feel so heavy. Helps to shift some of those extra pounds you put on. ( Ha, ha!!!) Well I have made a few other recipes that are not Asian so I guess I need to post some of those too. Although I say if it tastes great who cares how many nights in a row you eat Asian, curries, Beef, Chicken whatever your in the mood for enjoy it.Here is a very easy recipe to make, little effort and not much preparation or cooking time to fuss with. Oh before I post if your looking at the photo and don’t see the sesame seeds on top, stupid me took the photo ate the meal and then saw the seeds still in the pan, I had forgotten to sprinkle over the top. Duh


Olive oil
4 Lamb fillets
1 Tablespoon toasted sesame seeds


2 Teaspoons fresh ginger, grated
4 Cloves garlic, crushed
1/2 Cup Teriyaki sauce
60ml Sweet chilli sauce
60ml Honey
1 Teaspoon sesame oil
2 Tablespoons oyster sauce

Stir-Fry Vegetables

Anything you like, listed below is what I did, but use up your forgotten veg, whatever you have on hand, they don’t call it veg stir-fry for nothing.

Olive oil
2 Carrots, cut into strips
1 Red Pepper, sliced into strips
200g Bean Sprouts
150g Snow pea sprouts
2 Teaspoons soy sauce


1. Combine all marinade ingredients in a large bowl or storage container, add lamb and marinate several hours or overnight.

2. Heat a small amount of olive oil in a pan and cook fillets on each side until desired doneness, basting on each side occasionally.

For the Vegetables

1. Heat some olive oil in a pan or wok, add carrots and red pepper and stir-fry for a few minutes, add soy sauce cook for a further 1-2 minutes, add sprouts and peas and stir-fry until sprouts soften slightly and peas are just tender.

To Serve: Place a mound of vegetables on a plate slice lamb and place on top of veg sprinkle with sesame seeds.

4 Servings

Be sure to check out my competitions page which I have just started this month. I will be running monthly competitions with different prizes every month, so join in on the fun.

All photo’s taken by me unless otherwise stated.

Japanese Mum's Chicken

I haven’t made a zaar members recipe in awhile so I tried another new one last night. It was very good and oh so easy to throw together and cook. The sauce takes about 40-50 Min’s to form a sticky glaze and don’t concern yourself with how the drumsticks look during the beginning of cooking. They are quite unattractive but as the sauce thickens, it does coat them and give them a beautiful colour. I did also add a little more sugar than listed. There are a bunch of reviews on this recipe and photo’s too, if you would like to view these click here.


8 Chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 Cup water
1/2 Cup balsamic vinegar
1/3 Cup soy sauce
2 1/2 Tablespoons sugar (I probably used more like 3)
1 Garlic clove, peeled and bruised (I used 2 cloves)
1 Small hot chili pepper, slit open, seeds removed (I used 2 Chili peppers)


1. Place all the ingredients in a saucepan over a high heat.

2. Bring to the boil, then reduce to a simmer for about 20 minutes.

3. Remove any scum that rises to the surface.

4. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.

5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.

I served mine with spicy leek and mushrooms with rice parsley chive timbales.

Recipe for spicy leeks and mushrooms

40g Butter
4 Small leeks, sliced
250g Swiss brown mushrooms, quartered
4 Tablespoons dry white wine
1/2 Teaspoon onion powder
1/4 Teaspoon chili flakes
1/4 Teaspoon cayenne pepper


1. Heat butter in a pan, add leeks and mushrooms, cook stirring until vegetables are tender.

2. Stir in wine, onion powder, chili flakes and cayenne, stir over heat for 1-2 minutes and serve.

4 Servings

Be sure to check out my competitions page which I have just started this year. I will be running a new competition each month with different prizes.

All photo’s taken by me unless otherwise stated.