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Saturday, 25 May 2013

Coriander, Almond and Roast Garlic Aioli Slaw

Any crunchy veg would do, meant to use Nashi pears but forgot. Surprisingly, this is the first time I have ever made coleslaw. Happy end result.

1/4 purple cabbage
1 capsicum in thin slice
1 bulb fennel in very thin slice
2 handfuls green beans in small bits
2 handfuls almond sliced thickly
1 big handful roughly chopped coriander
1 head garlic roasted in foil with some oil
3 tbs mayo
Salt and pepper
Juice of half a lemon

Thinly slice the veg, combine the roasted garlic and mayo. Mix well.

Wednesday, 22 May 2013

Boned Leg of Lamb Stuffed with Ricotta and Corn, Almonds and Mushroom

Mothers Day din dins. For maximum effect make a trivet of veg for the lamb and half fill with water to sit on and blitz at the end to make your gravy

1 leg of lamb boned
3 tbs Barbecued Corn and Ricotta Dip
1 handful almonds
2 handfuls chopped mushroom
5 cloves garlic
1/2 tbs thyme
1 handful sage
Extra virgin olive oil
Salt and pepper
Root veg

Blitz the almonds, 2 cloves garlic, mushroom and thyme, some salt and pepper and enough extra virgin to make it moist. Paint the Barbecued Corn and Ricotta Dip on in the inside of the meat then evenly spread out the almond/mushroom mixture. Carefully and firmly tie the lamb back up, shoving as much stuffing back inside as you can. Oil, salt and pepper and sage the lamb and rub well. Place on a trivet of veg and remaining garlic, pouring in enough water to come up to the bottom of the lamb and cover with foil. Cooking a preheated 220C oven for 20 minutes then reduce the temperature to 180C and cook for 20 mins per 450 gms. Remove the foil 20 minutes from the end. Once finished, remove, cover, rest, make gravy, stuff yourself.

Sunday, 12 May 2013

Barbecued Corn Ricotta Dip

All of my favourite boxes ticked: tasty, cheap, quick. I used this to fill Mothers Day bagels. Hmmmmm, home made bagels with salmon and stuffffff.

2 corn cobs barbecued
3 tbs ricotta
1 tbs white wine vinegar
1/2 handful parsley
1/2 handful coriander
Extra virgin olive oil
3 cloves roasted garlic
1/2 tbs water

Cut the corn from the cob and blitz the lot (only
1/2 of the vinegar) except for the water. Check for seasoning and add more vinegar if necessary. If the dip is too thick, add the water then re-blitz. Nice.