Tag-Archive for » Cutting boards «
This is another really quick recipe to make with the end resulting in a lovely tender lamb fillet. I cooked this in a frying pan but this could also be cooked on the BBQ. I do not like my lamb overcooked and like it pink in the centre. I cook mine about 5-8 Min’s a side depending on the thickness. I then cover it and let it stand for a further 5 Min’s, this additional standing time cooks the lamb just the way I like, but cook as you prefer.
Ingredients
4 Lamb fillets (about 200g each)
3/4 Cup sesame seeds
1 Teaspoon dried chili flakes
3 Tablespoons fresh parsley, chopped finely
3 Tablespoons olive oil
Method
1. Combine sesame seeds, chili flakes and parsley in a bowl.
2. Combine lamb fillets in a large bowl with the oil.
3. Place lamb one at a time in sesame seed mixture and coat each fillet all over.
4. Cook either on a lightly oiled grill plate, fry pan, or on the BBQ until browned on both sides and cooked as desired. Cover and stand 5 Min’s then slice thickly.
I served mine over fruity saffron rice, but it also goes well with a crisp green salad topped with tomatoes and bocconcini.
All photos taken by me unless otherwise stated.
This is another zaar recipe I tried during my May recipe swap. This was very tasty and super quick and easy to prepare which I think we all love. I did add about a 1/4 cup of dry white wine and some more garlic cloves just my personal preference. I also found the sauce to be a little thin so I thickened it up with a little cornflour at the end. I found it to be a very flavoursome sauce for such few ingredients and sometimes I think simple actually works better than over complicating a recipe. If you would like to read more reviews or see more photos of this recipe click here.
Ingredients
4 Chicken fillet, pounded
2 Garlic clove, crushed
1 Tablespoon grainy mustard
300 ml Thickened cream
1 Cup chicken stock
2 Tablespoons parsley, chopped
Method
1. Cook fillets until brown, place in an ovenproof dish covered with foil and transfer to the oven to keep warm.
2. In the same pan the chicken was cooked in, add garlic and stir over heat until fragrant
3. Stir in the mustard, cream and stock
4. Bring to the boil and simmer uncovered for approx 10 minutes until sauce reduces and thickens.
5. Stir in chopped parsley.
Serve fillets topped with garlic cream sauce and your choice of vegetables.
I served mine with spinach and rice and zucchini patties.
All photos taken by me unless otherwise stated.
