Posts Tagged With: beans

Lamb with Lentils & Cauliflower

After slow roasting a lamb shoulder for Sunday lunch, there was plenty of leftover meat so I created this easy dish to use up the leftover meat – it’s kind of like a cross between a pilaf and a fattoush!

~ 3/4 cup dry french green lentils – boiled for 20 mins and drained
~ 2 cups cauliflower florets
~ 1/2 tsp cumin
~ 1/2 tsp ground coriander
~ 1 tsp flour
~ 1/2 red onion, sliced and then halved
~ 2 cups leftover lamb shoulder meat, chopped into chunky pieces
~ handful of green beans, cut into 5cm pieces
~ handful almonds, chopped
~ juice of 1 lemon
~ salt & pepper
~ olive oil
~ 2 tomatoes, diced
~ handful of feta, crumbled
~ fresh coriander leaf

Place the cooked lentils in a large bowl with juice of 1/2 lemon, olive oil, salt & pepper
Coat the cauliflower in cumin, coriander & flour and pan fry with a little olive oil, adding water in small amounts as it fries
Place in the bowl with the lentils
Saute the red onion in a pan until soft, then add the lamb meat and green beans
Add the almonds for the final minute or so, then add everything to the bowl with the lentils and cauliflower
Throw in the tomatoes, feta and fresh coriander as well as the juice of the other 1/2 of the lemon
Check seasoning and add salt & pepper if required

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Lamb Pilaf

This is a great one pan, one pot dish if you are feeding the masses! It is packed with flavour and perfect for a cold night.

~ 1/4 small pumpkin, peeled and diced
~ 2 cups chicken stock
~ few saffron threads
~ 1 brown onion, diced
~ 500g lamb mince
~ 1 cup jasmine or basmati rice
~ cinnamon quill
~ 1/2 cup sultanas
~ handful green beans, cut in half
~ 3 tomatoes, diced
~ 1/3 cup slivered almonds (or chopped whole ones)

To Serve:
~ greek yoghurt
~ fresh coriander leaf

Roast the pumpkin in the oven for about 20 minutes at 180c
Place the chicken stock and saffron in a medium saucepan/pot turn to medium/high
Heat a large fry pan and sauté the onions until soft
Add the mince and brown, breaking up as you go
(At this point you may like to drain the mixture as it can be quite an oily meat)
Add the cinnamon, rice and sultanas and continue to cook for a few minutes

Add in the chicken stock, which would have come to the boil by now along with the rice
Reduce heat to med/low and cover to cook for around 12 minutes (you may need to add a little more chicken stock/water if the mixture dries out before the rice is cooked)
Towards the end, add in the beans and stir through (they will braise a little in the heat)
Finally add the pumpkin and stir through, then the tomatoes.
Sprinkle over the almonds when in the serving dish.

Serve with greek yoghurt and fresh coriander leaf

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Thai Chicken Patties, Stuffed Mushrooms, Broccoli Bean Salad & Quinoa Kale Pomegranate Salad

While this isn’t truly a new recipe, I just thought I’d share the meal I made last night, which was made up of recipes I’ve already posted.  It took all up about an hour for me to prepare and cook.  I made a couple of variations on each dish.

~ Thai Chicken Patties – I added some sesame oil, thai basil leaves and a bit of sweet chilli sauce

~ Stuffed Mushrooms – I used Orgran Corn Crispy Crumbs, red onion and pinenuts

~ Broccoli and Bean Salad 

~ Kale and Pomegranate Quinoa

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , | Leave a comment

Chorizo & Potato Frittata with Green Bean Salad

Feb detox starts today so last night I made sure the fridge was clear of any banned items – including 2 chorizo!

Chorizo & Potato Frittata

~ 3 medium sized potatoes (about 100g each), peeled, cubed into 3cm chunks and par boiled
~ 2 chorizo, halved lengthways and then sliced
~ 7 eggs
~ 1/4 cup milk
~ dash cream
~ handful flat leaf parsley, chopped
~ salt and pepper
~ 1/2 large red capsicum, sliced

After draining the par boiled potatoes, add them to a heated pan along with the chorizo and cook for 5 minutes, until the chorizo is sizzling

Beat the eggs, milk, cream, parsley, salt and pepper in a jug/bowl and add to the pan
Reduce the heat to low and sprinkle the capsicum on the top
Cover the pan and cook for around 12 minutes until set
Heat the grill and place pan under the grill for about 5 minutes, until golden and crispy
Allow to cool before slicing – serve with salad or veges.

Bean Salad

Blanch a large handful of green beans (trimmed) in a pot of boiling water for 1-2 mins (no longer or they will go soggy)
Drain and place in a serving bowl

DRESSING:
Combine the following in a jug/bowl and spoon over the top of the hot beans:
~  1 tsp dijon mustard
~ 3 tsp white wine vinegar
~  3 tbsp olive oil

Top with toasted flaked almonds

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