Tag-Archive for » fillets «
This is a very quick and easy meal to put together, it is healthy, tastes great and also makes for a reasonably light meal. I always make more pumpkin as i like to make pumpkin soup the next day, although this time I did try a new recipe for the pumpkin which I really enjoyed I will be posting that one over the next few days. You will see from the photo I accidentally over cooked the lamb I got side tracked I much prefer my lamb quite pink in the middle.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Olive oil
Ground cumin
700g Butternut squash, cut into cubes
1 Tablespoon olive oil, extra
4 Lamb fillets
2-4 Teaspoons pesto sauce per fillet (Depending on the size of them.)
290g Jar mixed grilled vegetables, drained, eggplant, peppers etc… (160g net)
1 Tablespoon pesto sauce, extra
200g Baby spinach leaves
8 Fresh basil leaves
1 Tablespoon lemon juice
Method
1. Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.
2. Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min’s.
3. Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired. Rest and slice into strips.
4 Mix 1 tablespoon pesto with the drained grilled vegetables.
5. Toss spinach in the lemon juice.
To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.
All photos taken by me unless otherwise stated.
Here is another quick and easy stir-fry recipe that tastes great. I usually make this with bok choy you will see from the photo that I used Gai Lan as my local Asian grocery store was out of bok choy, so I subbed it with the gai lan. It was still very good and worked just as well it is just we really love bok choy in my family, again as with most stir fries vegetable ingredients can be played around with, either to suit personal tastes or to use up vegetables in the fridge.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
600g Pork fillet, sliced thinly
1/4 Cup oyster sauce
3 Tablespoons light soy sauce
3 
Tablespoons sherry
2 Tablespoons rice wine vinegar
3 Tablespoons hoisin sauce (I use blue dragon brand.)
1 Tablespoon brown sugar
3 Cloves garlic, crushed
1 Star anise, crushed
1/2 Teaspoon five spice powder
2 Teaspoons sesame oil
1 Tablespoon peanut oil
400g Baby bok choy (See note above)
1 Red Pepper, sliced thinly
100g Snow peas, trimmed
200g Bean sprouts
2 Red chilies, sliced thinly
4 Green onions, sliced thinly
300g Fresh noodles
Method
1. Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.
2. Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.
3. Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.
4, Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.
Serves 4
All photos taken by me unless otherwise stated.
