Tag Archives: lunch

Lamb, roasted vegetable and couscous salad

27 May

Well B, your infamous carrot cake has been giving me cake cravings. All baked goods really. Yummo.

Whilst consuming said baked goods with a cup of tea on the verandah with the wonderful Beth, she started talking about her plans for dinner. Roasted carrots and parsnips, lamb from ‘the boys’ at the local kebab shop, couscous and an amazing dressing. Now, she HAD ME at the dressing. I promptly invited myself over, in the name of the blog of course. ALL FOR YOU, the things I do huh? It’s an iPhone photo filled post. Hope that’s OK.

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Here is the finished product in all it’s glory. It is one of those, pretty easy to whip up if you have it all there, meals. Beth calls it a cheat meal, because she gets a foil container of delicious sliced lamb our much-loved Turkish Kebab House. But I call that resourceful.

I arrived to this array…

ingredients

… good A to B of Cooking reader, our Beth. She knows the drill.

To make this, you’ll need: parsnips, carrots, olive oil, onion, lemon, coriander, cumin, full cream yoghurt, honey, pistachios, couscous, and some lamb, cooked and sliced up – kebab style if you can get it. Beef would work too I reckon, but us Aussies, we love our lamb.

We peeled the parsnips and chopped them up in to a tail and a few halved sections. And the carrots in to about four pieces. A drizzle of olive oil and then a sprinkle of cumin seeds, a good pinch of salt and a grind of fresh pepper, and they were in to the oven. Toward the end we added pieces of onion, as they take less time to roast.

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While that was roasting, we made the dressing. Or Beth made the dressing and I watched on.

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She whisked together yoghurt, olive oil, lemon juice, ground cumin, and honey. We then tasted and added more of things to get it ‘right’. If it is too lemony, add more honey. Make sure you get a good taste of cumin too.

We prepared the couscous, which was a matter of following the pack and boiling the same volume of water as couscous, and then mixing it through and letting it sit a couple of minutes, then fluffing it with a fork.

When the veggies were nice and roasted, it was time to assemble. First the couscous, then the veggies, then some pistachios, the lamb, a generous handful of coriander, and then a smattering of the dressing.

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Put the platter in the middle of the table and serve yourself. Honestly… delicious.

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Thanks Beth!

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Beth’s awesome dressing

ingredients
1 cup plain yoghurt
1/2 cup olive oil
1/4 cup lemon juice
3 teaspoons ground cumin
3 teaspoons honey

Whisk the ingredients together until thoroughly combined, and taste for balance.
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Roasted Veggies

ingredients
5 carrots, peeled and sliced in to four, lengthways and then across once
5 parsnips, peeled and chopped roughly to a similar size as the carrots
1 red onion, peeled and sliced in to quarters. Separate the layers

1 tablespoon (ish) oil
a good pinch of cumin seed
pinch of salt
grind of pepper

Put the carrots and parsnips in a baking tray and drizzle with olive oil. Sprinkle with the cumin, salt and pepper and bake in a 200C/390f oven until they are roasted through and just starting to brown. Add in the onion pieces and cook  for another 10 minutes or so.

Other elements —

Cook a cup of couscous
Wash a big handful of coriander
A pre-prepared serve of lamb kebab meat 

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To assemble
Start with cooked couscous, then pile on the roasted vegetables, sprinkle over the pistachios, then add the kebab meat and a good handful of washed coriander. Pour over the dressing.

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Cauliflower, silverbeet and goat’s cheese pies

1 Oct

B’s savoury cake…. reminded me of savoury muffins… and then…..

The other day, my good friend Beth dropped over a huge bunch of silverbeet (chard) that she had grown, and a large piece of goats cheese, and then emailed me this recipe. Talk about spoiled rotten! I absolutely love the way she has written it out, so I am posting it just as she sent it.

I made it in a muffin pan, I thought this was a perfect thing to keep already portioned in the fridge, ready for a quick-to-make lunch, dinner or even breakfast. Full of veggies, eggs… and OK, a bit of cheese, and oh so very tasty.

This is the email…


Must….stop….eating….long….enough…to…type….this…
 
Crust
2 heaped cups of cooked brown rice (must be cold)
¼ cup finely grated grana padano 
1 big egg
 
Filling
1 cup milk
4 eggs
1 cup roasted cauliflower (did mine under the gorilla with some evo and finished with truffle oil… arghh, drool)
1 large onion, caramelized
1 cup of fresh goat’s cheese, crumbled
1 cup of sautéed silverbeet
fresh thyme
salt and pepper (I am of the firm opinion that eggs need a GOOD amount of salt)

Okee dokee

1
Mix all of filling stuff together and have ready to go.

2
Mix crust stuff and press into a fluted flan – mine is 22cm dia and 4.5 cm deep with a loose base.

This step must be done thoroughly, otherwise leakage will occur!!!

Bake in a screamingly hot oven for 9 minutes, then take out of the oven and leave the oven door open.

Add filling mix immediately, return to oven, turn down to 170 degrees and bake for somewhere between 30 – 40 minutes.

3
Try not to eat all of it in one sitting.

 
Honestly, I adapted from a broccoli and spring onion version I found on the interwebs, using what I had in the fridge, so it clearly lends itself to bastardisation 
Ciao!
 
B xx

Isn’t she awesome?

A bit of translation may be needed:
In Beth and Alice speak, a gorilla is a griller, or a broiler for you Americans. And, being ornery, I roasted my cauliflower instead.
Evo, is extra virgin olive oil.

I steamed my silverbeet, as I love it steamed. You could do either.



I used a muffin tin, as I don’t have a fluted pan, but also… nice and easy to package them up in the fridge or even freezer in that size.
Grana Padano is similar to Parmesan.
170 degrees C is 340 degrees F

It is an unfussy meal, which is worthy of a much better photo than I have taken here. Even though it is full of veggies, it would actually go well with some leafy green, or tomato salad served beside it.

Wonder how long I can hold out before I make another batch. I am tipping not long. Thank you for the recipe Bethois. Over to you B!

Savory Cake

24 Sep

I need to eat more smoked fish! That smoked trout recipe of Alice’s looks like it would be delicious, as well as a lovely and unique addition to any party.

I got this recipe from our friend Deb, who lives in Paris and is always making the most gorgeous dishes. When I heard about this savory cake, it reminded me of the torta salgada that we used to eat in Brazil. I simply had to have Deb’s recipe! One of the things that I love about it is that it’s very adaptable. You can add whatever combination of meats and vegetables that you happen to have on hand to create a dish that’s perfect for you.

I had some smoked salmon in my fridge so I poked around a little more and found some cheese and dill that would complement the salmon quite nicely. You could also add capers and lemon zest if you had them on hand.

Mix up the batter,

Then mix in your choice of ingredients (OK, that doesn’t look terribly appetizing, but just wait until it is baked),

Pour into a baking dish – I used a pie pan – and bake. As a bonus, it will make your kitchen smell really good.

Then serve with a simple mixed green salad and possibly a dollop of sour cream for a nice light meal.

I think next time, I’ll try one with artichokes. What think you, Alice?

Savory Cake

3 eggs
1 1/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup warm milk
1/2 cup oil
1 1/4 cup grated cheese (such as gruyere or emmental)

protein or vegetables of your choice

Preheat oven to 350°F/180°C

Beat eggs with the flour, baking powder and baking soda. Little by little add the warm milk and oil. Add the grated cheese. Cut the meat and vegetables or whatever you are adding to your cake into small pieces and add to the dough. Put everything in a baking dish. Bake for 30 minutes. Let cake cool before removing from pan.

You can add whatever you like in the basic dough, such as:

7 oz smoked salmon and 10 chives

7 oz of cooked chicken, a shallot and tarragon

8 oz artichoke hearts, 2 oz green olives, lemon juice, salt and pepper

2 tomatoes, 8 oz mozzarella, 1 tablespoon of olive oil, basil, salt and pepper

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