Tag-Archive for » marinade «
This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boar
ds. My official site is finally finished and live so to see my full collection please click here
Ingredients
2-3 Lamb fillets (backstrap)
1 Teaspoon ground cumin
1 Teaspoon paprika
3 Cloves garlic, crushed
1 Teaspoon ground coriander
1 Teaspoon dried parsley flakes
1/2 Teaspoon cinnamon
1/2 Teaspoon ground ginger
1 Teaspoon sugar
1/2 Teaspoon Harissa paste
2 Tablespoons lemon juice
2 Tablespoons olive oil
Method
1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
2. Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min’s a side to get a nice pink center.)
3. Remove lamb from heat and allow to rest 5 Min’s, slice thickly and serve.
Serve lamb over couscous with a mint yogurt sauce.
All photos taken by me unless otherwise stated.
This is a super simple steak recipe and the end result is delicious. I tagged this one to make for a recipe game that I play and it turned out really well. I used portabella mushrooms as I love them and they have been in the store at the moment and since we do not get them often I thought I would use them in this recipe. I served ours over creamy polenta as recommended by the chef, topped with the steak and mushrooms it was a delicious dinner. To read more reviews on this recipe or to view more photos please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
800g Porterhouse steaks (4 x 200 grams trimmed)
400g Mushrooms (a mixture of oyster and cup was recommended, thickly sliced)
3 Teaspoons chives (finely chopped)
Red Wine Marinade
1 Garlic clove (crushed or minced)
2 Tablespoons balsamic vinegar
6 Fresh thyme sprigs (small)
1/2 Cup red wine (Lambrusco recommended)
2 Tablespoons olive oil
Salt and pepper (season to taste)
Method
1. Make red wine marinade – combine all ingredients in a ceramic dish. Season with salt and pepper.
2. Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
3. Preheat barbecue grill on medium high heat. Remove steaks from marinade, reserving marinade.
4. Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove from heat and cover and stand for 3 to 5 minutes.
5. Meanwhile, pour marinade into a frying pan over medium high heat. Bring to the boil, reduce heat to medium.
6. Add mushrooms and cook for 5 to 7 minutes or until tender.
7. Remove from heat and add chives and season with salt and pepper.
Place steaks on serving plates and spoon mushroom sauce over the steak or serve on the side.
All photos taken by me unless otherwise stated.
