SPICED LAMB W/ GARLIC LEMON SAUCE

RECIPE DEVELOPED FOR WOOLWORTHS

This delectable spiced lamb straight from Hayden Quinn’s kitchen features tender lamb infused with aromatic spices, complemented by a tantalising garlic lemon sauce.

1 tbs ground cumin

1/2 tbs ground turmeric

1 tsp garlic powder

1 tsp chilli powder

1/4 cup extra virgin olive oil

4 lamb forequarter chops

1/4 bunch coriander, leaves picked

1/4 bunch mint, leaves picked

2 tsp sumac

1 lemon, cut into wedges

1/2 cup Greek-style natural yoghurt

1/4 cup hulled tahini

1 lemon, juiced

1 tbs extra virgin olive oil

1 tbs honey

2 cloves garlic, crushed

Step 1. Combine cumin, turmeric and powders in a large bowl. Stir in oil and mix well. Add lamb and toss to evenly coat. Cover and refrigerate for 30 minutes to marinate.

Step 2. Preheat a barbecue grill or chargrill pan over medium-high heat. Add lamb and cook, brushing occasionally with any marinade left in the bowl, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.

Step 3. To make sauce, combine yoghurt, tahini, lemon juice, oil, honey and garlic in a bowl.

Step 4. Place lamb on a plate and top with coriander and mint. Sprinkle with sumac, season with freshly cracked black pepper and serve with sauce and lemon.

#lamb #recipe #sauce #bbq

HOW TO PEEL PRAWNS

THIS IS HOW TO PEEL PRAWNS….

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PALOMA (NEW) OLD FASHIONED

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RECIPE DEVELOPED FOR STARWARD WHISKY

60ml Starward Two-Fold
2 small spoons simple syrup
Grapefruit Soda
Grapefruit, half moon
Mint, sprigs

To a tall glass add ice, pour over Starward Two Fold, mix to chill, add simple syrup, mix again and then pour over grapefruit soda. Garnish with grapefruit and mint. Enjoy

CHICKEN CAESAR LAYER SALAD

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MEXICAN 7 LAYER SALAD

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CREAMY SUNDRIED TOMATO & PRAWN PASTA

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RECIPE DEVELOPED FOR GRANT BURGE WINES

400g your favourite short pasta*
800g fresh medium green prawns*, peeled, tails on, deveined
Olive oil
Sea salt

Sauce
2 tbs unsalted butter
4 cloves garlic
1/2 cup sundried tomatoes, roughly chopped
1 tbs Dijon mustard
2 cup pouring cream
1 cup, fresh basil, roughly chopped
Sea salt and pepper, to taste
Parmesan cheese, finely grated, to serve

Step 1. Start by cooking pasta in a large pot of salted boiling water. This whole dish should come together in the time it takes to cook the pasta.

Step 2. Heat a large saute pan over high heat, toss prawns through some oil and season well with sea salt, cook prawns searing each side quickly until colour changes, you do not need to cook all the way through, this will be done when finishing the dish. Remove from pan and reduce heat to medium.

Step 3. Add butter and garlic and cook until fragrant. Next, the sundried tomatoes, mustard, mix well to combine, pour over cream and reduce slightly. Finally add in the prawns and basil and toss together.

Step 4. For pasta, reserve some pasta water and then drain, add into pan with prawns and toss through along with sea salt, pepper and parmesan, adding pasta water if needed to loosen.

SMASH BURGER

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RECIPE DEVELOPED FOR WOOLWORTHS..

1 packet Woolworths Smash Beef Burgers
6 sliced Woolworths Extra Tasty Cheese
3 Woolworths Milk Buns
3 tbs Woolworths Secret Burger Sauce 330ml
1 large ripe tomato, cut in thick slices
1 large brown onion, sliced super thin on the mandoline
1 head butter lettuce, leaves torn

Step 1. Heat a frying pan or BBQ hot plate over high heat. Place in the Smash Beef Burgers, add on some onions and smash the burgers flat. cook for 1-2 minutes until browned, flip and add the Extra Tasty Cheese to the top. Finish it off to medium rare (or to your liking).

Step 2. Toast the buns lightly in the pan until lightly golden.

Step 3. To assemble your burger, lather both the top and bottom of the bun with the Secret Burger Sauce, followed by two of the patties with melted cheese and topped off with thick cut tomato and lettuce.

NONNI'S 7 LAYER SALAD

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Nonni's 7 Layer Salad 🥗

1 head iceberg lettuce, torn or shredded
1 cup diced celery
4 hard boiled eggs, diced
1 cup frozen peas, thawed
1 Can  sliced water chestnuts, drained
1 bunch green onions, chopped
250g sliced cooked and crumbled bacon
2 cups mayonnaise
2 Tbsp. Sugar
1 cup cheese

Step 1.) Into a large glass container place the lettuce then sprinkle  the  next ingredients on top in layers in the order listed, ending with the bacon.

Step 2.) Stir together the Mayo and sugar and spread over the top like frosting..to seal the ingredients.

Step 3.)  Sprinkle the cheeses over the top.  Cover with plastic wrap and refrigerate overnight or for at least 8 hrs.

Coca-Cola Pulled Pork Tacos

A great way to jazz up a store-bought pulled pork with some simple, flavourful additions. One can of humble Coca-Cola takes these tacos to the next level.

Prep 00:20

Cook 00:30

Serves 4

Easy 

Ingredients 

12 small, soft corn tortillas 

2 whole corn on the cob, husk removed

Coca-Cola Pulled Pork 

2 packed cups store-bought or your own homemade pulled pork (my recipe for that here..)*

1 x 375ml can Coca-Cola

1/2 brown onion, diced  

1 tbs smoked paprika

2 tsp ground cumin 

1 tsp chilli powder 

1 tbs chipotle in adobo, chopped  

Apple Slaw 

1 Granny Smith apple, julienned 

1/4 red cabbage, finely sliced  

1 cup Greek yoghurt 

2 tbs finely chopped fresh parsley 

2 tbs finely chopped fresh coriander 

2 tbs finely chopped fresh mint 

2 tbs apple cider vinegar

1 tbs olive oil 

To serve 

100g crumbly feta cheese 

Lime wedges 

Method

Step 1. To make the pulled pork, fry the onion in a tablespoon of olive oil on medium heat until soft. Stir in the spices and chipotle. Add the pulled pork, followed by the Coca-Cola and cook for around 5 minutes or until the liquid has reduced, creating a glossy sauce. 

Step 2. Cook the corn on a griddle pan over medium heat until charred and tender. Slices the kernels from the cob.

Step 3. To make the apple slaw, mix together the yoghurt, herbs, vinegar and oil in a bowl. Season with salt and mix in the apple and cabbage.

Step 4. Warm up the corn tortillas over the grill or in the microwave and serve them with the pulled pork, apple slaw and grilled corn. Top with crumbled feta and a squeeze of fresh lime.

Notes

* You could also make this recipe with some shredded store-bought BBQ chicken. Similar to this recipe here… 

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MORE TACOS HERE

GRILLED CAPSICUM W/ YOGHURT & FETA WHIP

This is the perfect side for a simple picnic or a festive feast. Especially great with lamb; it’s quick and easy but packed with fresh flavour. 

Prep 00:10

Cook 00:15

Serves 4-6

Easy

Ingredients 

3 medium capsicums (red, yellow or orange), quartered

1/3 cup roasted walnuts, roughly chopped

3/4 cup greek yoghurt

180g persian feta 

1/2 lemon, juice and zest 

2 tbs olive oil

4 sprigs fresh thyme 

2 sprigs fresh oregano 

Small handful fresh mint leaves

Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.

Step 2. To make the yoghurt and feta whip, place the yoghurt and feta into a mixing bowl. Add the lemon zest, lemon juice and olive oil and whisk together until smooth. Season with salt and pepper. Loosen with a little water if it is very thick. 

Step 3. To assemble, scatter the grilled capsicums on a platter and spoon over the yoghurt mix. Garnish with chopped walnuts, fresh herbs and a drizzle of olive oil.

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SALADS…

WHITE FISH, LEMON BUTTER SAUCE

A fast fish dish for an easy midweek dinner. Serve this with some crusty bread and a crisp white wine for simple luxury.

Prep 00:10

Cook 00:10

Serves 1-2

Super Easy 

Ingredients 

1 John Dory fillet or similar white fish

1 tbs plain flour

50g cold, unsalted butter

1 lemon 

1/2 cup frozen peas  

Method

Step 1. Blanch the peas briefly in boiling water. Drain and set aside to serve. 

Step 2. Dust the fish lightly with flour and season with salt. Cook for 1-2 minutes on each side in a hot pan with olive oil. Place the fish on a warm serving plate and scatter the peas around.

Step 3. Return the pan to a low heat, add the butter to the pan. When it is just browning and beginning to foam, squeeze the lemon into the pan and swirl to emulsify. Pour the sauce straight over the fish and peas, enjoy. 

MORE GREAT SEAFOOD RECIPES…

WATERMELON & BERRY HARD FIZZ PUNCH

A light and fresh, summery drink to serve the masses.

Prep 00:10

Cook N/A

Serves 12-14

Super Easy 

Ingredients 

8 330ml Watermelon and Berry Hard Fizz cans 

500ml Ariane Vodka 

1/2 cup raspberry cordial

1 1/2 cups fresh watermelon balls or small cubes

125g punnet blackberries 

125g punnet raspberries 

Ice 

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Method

Step 1. Half-fill a 4L punch bowl with ice. Add the Hard Fizz, Vodka and raspberry cordial and stir to combine. Add the fruit and stir once more. Serve straight away.

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MORE TIDY TIPPLES

PRAWN, BEAN & HERB SALAD

Fresh, easy and balanced; this salad is perfect on its own or as an addition to your summer lunch.

Prep 00:20

Cook N/A

Serves 4 (great as a side salad) 

Easy

1 cup (140g) pearl couscous

150g each green beans and 150g sugar snap peas, trimmed

1/4 bunch each coriander, parsley, mint and dill plus extra to garnish

4 Tbsp olive oil

2 Tbsp red wine vinegar

16 cooked prawns, peeled

4 eggs, soft-boiled and halved

1/3 cup (50g) hazelnuts, toasted, chopped

2 Tbsp baby capers

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Method 

Step 1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.

Step 2. Bring another saucepan of salted water to the boil and blanch the green beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain.

Step 4. To serve, add the herbs, olive oil and red wine vinegar to the couscous and stir through. Toss through the beans and sugar snap peas. Season with salt and pepper. Place on a large platter, top with the prawns and eggs and scatter with hazelnuts and capers. Drizzle some more olive oil over the top. Garnish with extra herbs and black pepper.

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MORE SALAD…

SUMMER BBQ "PANZANELLA"

A salad made on the BBQ! This one is a colourful, summertime crowd pleaser. A cross between a panzanella and a fattoush; serve it alongside your favourite BBQ’s meats or bring it to the next family gathering. 

Prep 00:15

Cook 00:20

Serves 8-10

Easy 

Ingredients 

3 thick slices ciabatta bread

250g block haloumi, cut into 1cm thick slices 

2 different coloured capsicums (red, yellow or orange)

2 sweet corn cobs, husks off

400g mixed tomatoes, sliced into halves or quarters 

Sumac dressing

3 tsp sumac

1 clove garlic, crushed 

1/4 tsp salt

1/2 cup olive oil 

1/4 cup red wine vinegar 

To Serve

Small handful fresh mint leaves, finely chopped 

Method

Step 1. Heat a BBQ grill to medium heat. Grill everything until lightly charred. Start with the corn which will take around 10 minutes. Then, the capsicum (around 5 minutes) and the bread (around 3 minutes). Grill the halloumi last, on high heat for around 1-2 minutes each side.

Step 2. Remove everything from the heat. Roughly tear or chop the ciabatta into inch-sized pieces and slice the haloumi into small chunks. Slice the capsicum into strips and cut the corn into 3cm rounds.

Step 3. To make the dressing, place all of the ingredients in a small jar and shake together to emulsify (or whisk together in a bowl). Adjust the seasoning to your taste. 

Step 4. To assemble, Place all of the salad ingredients in a large bowl and pour over the dressing to your liking. Toss together with fresh mint and serve straight away. 

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THE SALAD BAR…