Posts Tagged With: tomatoes

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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Osso Bucco with Creamy Polenta

Another great slow roasting recipe, all you need is time!

Take about 3-4 pieces of osso bucco, dust them in a mixture of flour, salt, pepper and herbs (tarragon or mixed)
Brown them in a large pan with some olive oil for about 3 minutes each side
Set them aside and in the same pan, sautee the following:
~ a few sticks of celery sliced
~ a couple of medium carrots, sliced roughly
~ 1 brown, sliced
~ 2 cloves of garlic, crushed or sliced

Place the veges in the bottom of an oven proof dish (I used a cast iron dutch oven)
Place the browned meat on top and then place the following on top of the meat:
~ 1 tin diced tomatoes
~ 500ml chicken or beef stock
~ zest of 2 lemons

Place in the oven at 200C for 15 minutes then reduce to 160C for 1 hour.
Turn the meat over and return to the oven for 30 minutes
Add 1 can of drained and rinsed borlotti/cannellini beans for the final 30 minutes (add some more stock if it has started to dry out)
Serve with polenta and greens. (I served with Broccoli Salad)

Quick polenta:
~ 100g polenta (I used Sostanza brand pictured below)
~ 500ml chicken stock
~ 40g butter
~ salt and pepper

Heat the stock in a pot until it begins to boil
“Rain” in the polenta, whisking well as you go (this means gradually sprinkle the polenta in while whisking fast so that the polenta doesn’t have a chance to clump together)
After 3 minutes or so, the mixture should start to thicken (you can see the bottom of the pot as you stir the polenta around), reduce the heat and switch to a wooden spoon to stir
Keep cooking for a few more minutes – careful not to let it stick and burn on the bottom of the pot
Remove from heat and stir through butter and seasoning

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Beef Chili

A great staple recipe which I usually have as a fallback option, as I usually have all the ingredients on hand.

~ 1 large brown onion (or red), peeled and chopped finely
~ 2 sticks of celery, finely chopped
~ 2 medium carrots, peeled and finely chopped
~ 1 clove garlic, peeled and finely chopped
~ 1/2 tsp ground cinnamon
~ 1/2 tsp ground cumin
~ 1/2 tsp ground coriander
~ 1 small chili, finely chopped (or ground chili)

Heat a large pot on the stove top, add a little olive oil and place each above ingredient in, one at a time
Once everything is in the pot, reduce the heat to medium and add the following, stiring after each additions:
~ 1 tin diced tomatoes
~ 1 tin of water
~ 500g beef mince (break it up as you add it)
~ 1 tbsp tomato paste

Reduce the heat to med-low and allow to simmer for as long as possible (I find about 2 hours is the best, adding water as you need to and stirring often)
With about 30 minutes to go until serving, add in:
~ 1 tin chickpeas, drained and rinsed
~ 1 tin kidney beans, drained and rinsed
~ good splash of balsamic vinegar
~ 1 red capsicum, roughly chopped

Serve with either rice, corn chips or wraps along with some sour cream/greek yoghurt, avocado or grated cheese – garnish with some coriander leaves.

Consistency before simmering:

Serves 6 – Serving Size 336 g

Amount Per Serving (below is without the sides or the rice):
Calories 312 (Calories from Fat 60)
Total Fat 6.7g (10% RDI)
Saturated Fat 2.2g (11% RDI)
Trans Fat 0.0g
Cholesterol 74mg (25% RDI)
Sodium 96mg (4% RDI)
Total Carbohydrates 29.1g (10% RDI)
Dietary Fiber 8.0g (32% RDI)
Sugars 7.4g
Protein 33.5g
Vitamin A 95% RDI
Vitamin C 66% RDI
Calcium 7% RDI
Iron 31% RDI

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Pumpkin & Sweet Potato Curry

I researched a few recipes and, restricted by the lack of ingredients in the cupboards, came up with this delicious hearty curry.  Would work well with chickpeas, carrot or coconut milk added as well.

Peel and chop the following vegetables into 2cm squares:
~ 1/4 pumpkin, I used Japanese but butternut would work as well
~ 1/2 medium golden sweet potato
~ 1/2 medium purple sweet potato
~ 1/2 medium white sweet potato (purple on the inside!)
~ 1/4 cauliflower, chopped into florets

Blend together the following:
~ 1/2 brown onion, roughly chopped
~ thumb sized piece of turmeric root, peeled
~ 1cm square piece of ginger, peeled
~ 1/2 tsp cumin
~ 1/2 tsp curry powder
~ 1 tsp red curry paste (optional)
~ 1/2 tsp shrimp paste (optional)
~ 1 small red chilli, chopped finely (adjust the size of the chilli and amount according to your taste)
~ dash of chicken stock (just to bind it into a paste – you will need more later)

Fry off the paste in a medium pot with a little olive oil on high heat for a few minutes
Reduce the heat and add a 400g tin of diced tomatoes
Cook for a further few minutes and then add the diced veges (except the cauliflower)
Stir around in the pot until the mixture covers the vegetables
Fill the tomato can 3/4 of the way with chicken stock and add about half of it to the pot
Reduce the heat to a light simmer and leave for about 15 minutes
Add the cauliflower after 15 minutes and stock, if required. It should be a thick paste surrounding the vegetables
Leave to simmer for the remaining 15 minutes, stirring occasionally

Serve with brown rice, coriander leaf for garnish and greek yoghurt, if desired.

Serves 3
Amount Per Serving (625g)
Calories 277 (Calories from Fat 17)
Total Fat 1.9g  (3% RDI)
Saturated Fat 0.6g (3% RDI)
Cholesterol 0mg
Sodium 810mg (34% RDI)
Total Carbohydrates 59.8g (20% RDI)
Dietary Fibre 16.1g (64% RDI)
Sugars 24.5g
Protein 9.9g
Vitamin A 1050% RDI
Vitamin C 126% RDI
Calcium 19% RDI
Iron 37% RDI

Categories: Dinner, Recipes, Vegetarian | Tags: , , , , | Leave a comment

Pork Meatballs with Broccoli Salad

Having lots of leftover broccoli in the fridge, I went searching for an interesting salad so I didn’t have to have to resort to boring steamed style again.  Jamie Oliver, of course came to the rescue and I adapted the recipe a bit.  I served the meatballs with brown rice but you could also do pasta instead if you wanted to.  All up the meal took around 50 minutes from start to finish.


1 cup brown rice
2 cups water
Into the rice cooker – set to cook!

Pork Meatballs

~ 500g pork mince
~ 2 spring onions, finely sliced
~ handful of coriander leaves, roughly chopped (include the stalks finely chopped as well)
~ 1/2 tsp paprika
~ 1/2 tsp ground ginger
~ 1/2 small chilli, chopped finely
~ few drops sesame oil
~ drizzle soy sauce
~ salt and pepper
~ 1/2 large red capsicum sliced
~ 1 tin diced tomatoes

Put the above ingredients (except tinned tomatoes and red capsicum) in a bowl and mix well.
Place balls of the mixture in a medium hot pan with a little olive oil.
Brown both sides of the meatballs (takes about 2 mins each side)
Sprinkle the capsicum over the top of the meat balls and pour over the tinned tomatoes
Reduce the heat to a low simmer for about 15 mins (until the sauce has reduced – make sure it doesn’t dry out completely)

Broccoli Salad

~ 2 heads of broccoli, florets cut off and top half of the stalk finely sliced
~ 1-2 medium sized tomatoes, de seeded and flesh finely diced
~ slivered almonds, lightly toasted in a pan
~ 2 tbsp chopped chives

~ 2 tsp dijon mustard
~ 3 tbsp olive oil
~ 1/2 clove garlic, finely chopped
~ 2 tbsp white wine vinegar
~ salt and pepper

In a large pot, blanch the broccoli florets and stalk in boiling water for 1-2 mins only (any longer and they will go mushy)
Drain the broccoli in a colander and spread it all across a clean tea towel so they dry completely
Add the tomatoes and mix through
Mix through the dressing and sprinkle through the almonds

Serve the meatballs on brown rice, alongside the broccoli salad.

Categories: Recipes | Tags: , , | 3 Comments

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