#Mustard #parmesan and #rosemary encrusted rack of #lamb

This was a delicious quick dinner tonight. This like a crumbed roast with no carbs. The addition of a bit of beaten egg to the coating mixture makes sure the lamb has a lovely parmesan, mustard and rosemary “crust.” Quick and easy dinner any night of the week or looks impressive for dinner part.Great with a nice salad or add roast potato or chips if you like.

Prep time: 10 minutes cooking time: 30 minutes

Ingredients:

  • 1 rack of lamb (5-6 cutlets)
  • 3 tablespoons Dijon or mild English mustard
  • Handful of fresh Rosemary leaves stripped from stem
  • 1 egg beaten
  • 1/4 cup grated Parmesan
  • 1 garlic clove crushed or minced
  • Salt and black pepper

Method:

1. Heat oven to 200 degrees celcius

2. Heat non-stick saucepan on stovetop, sprinkle rack of lamb with salt and crushed black pepper and drizzle with olive oil

3. Brown lamb on all sides in pan, until nice brown colour achieved

4. Line baking pan with baking paper.

5. Place lamb rack on baking pan.

6. Mix mustard, rosemary leaves and 4 tablespoons of the beaten egg.

7. Smear mustard mixture thickly on all exposed part of the lamb rack.

8 sprinkle with half the parmesan.

9. Cook in oven for 20 minutes.

10.remove from oven, a sprinkle with the rest of the parmesan, then return to the oven for another 5-8 minutes.

11. Check that meat is done to your liking with a meat thermometer 71 degrees for medium rare is how we like it.

12. Remove lamb from oven, allow to rest for at least 5 minutes.

13. Serve with salad and roast potatoes or chips.

San choy bow #pork #waterchestnuts

Very hot day here in Sydney calls for quick an easy dinner. The crisp iceberg lettuce cups with pork mince and after chestnut filling was the perfect starter for dinner.

  • Ingredients
  • 300g pork mince
  • 2 cloves a garlic and small knob of ginger minced
  • 1/2 onion finely diced
  • 1/2 small tin water chestnuts drained and diced
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin
  • 2 tablespoons soy suace
  • Iceberg lettuce leaves crisped by soaking in iced water
  • 1 tablespoon vegetable oil

Method:

1. Heat vegetable oil, add onion and cook until transparent

2. Add ginger and garlic and warm through

3. Add pork mince and fork to break up

4. Add sesame oil, soy, oyster and Mirin to pork and mix well. Add 1/2 cup water and cook for 5 minutes

5. Add water chestnut and cook for another 5 minutes until water has evaporated

6. Add chopped coriander

7. Trim iceberg lettuce into neat cups. Place iceberg lettuce cups in iced water, then dry carefully.

8. Scoop pork mince mixture into iceberg cups and serve.

#Beancurd rolls with #Pork and #waterchestnut #yumcha #dimsum

I’ve always been fascinated but the concept of beancurd skin …you have to get it in speciality Asian stores but worth finding. It is actually made by lifting the skin that forms on the top of warmed soybean milk! It can be bought dried flat, which is what you need for this recipe, or in bunches.

These rolls are lightly fried, then steamed with a delicious simple sauce. Healthy and tasty…worth the effort hunting down the bean curd skin!

The filling can include Asian mushrooms and dried shrimps, or finely chopped prawns. You can also use chicken mince instead of pork.

Flat sheets of dried Beancurd skin for rolls

This recipe is excellent appetiser or side dish for dinner served with rice, steamed greens and chilli sauce. Great for leftovers and lunch.

Prep time: 40 minutes cooking time: 20 minutes

Ingredients:

  • 300g pork mince
  • 8 slices canned waterchestnut diced finely
  • 4 stalks spring onions diced finely
  • About 10 dried shrimp soaked in water, then chopped finely (optional)
  • 1 teaspoon white pepper
  • 2 teaspoons finely diced ginger
  • 1 egg white lightly beaten (keep egg yolk)
  • 1 tablespoon light soy sauce
  • 2 large sheets of beancurd skin cut into 8 long pieces about 10cm wide and 15-20 cm long
  • 2 tablespoons by vegetable oil
  • 1 teaspoon sesame oil
  • Lightly beaten egg yolk to use for sealing rolls

Sauce:

  • 1.5 cups chicken stock
  • 1 teaspoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon shaoxing wine
  • 1 teaspoon sugar
  • 2 teaspoons cornflour and 1/4 cup water
  • 1 teaspoon sesame oil

Garnish: finely sliced spring onions and chopped coriander

Method

1. Mix all stuffing ingredients in a bowl, except oils and egg yolk

2. Fill a large, flat baking dish halfway with warm water, immerse one sheet of bean curd skin in water then lay flat on a clean work surface.

3. Cut beancurd skin into 15cm x 20 cm rectangles.

4. Place a scoop of filling just below top of a rectangle and fold over beancurd skin horizontally, then fold in sides and roll into a spring rolls like shape, sealing edges with egg yolk. Repeat until you have about 10 beancurd rolls.

5. Heat vegetable oil and sesame oil in non-stick pan and fry rolls over medium-high heat until golden brown, remove and place on paper towel to drain excess oil.

6. Cut beancurd rolls in half, place into a baking dish.

7. Put chicken stock, oyster, soy sauces, shaoxing wine, sugar, into a small pot and bring to a simmer. Mix cornflour with water and stir through sauce, then simmer until sauce thickens slightly. Remove from heat, add sesame oil and mix through.

8. Set up steamer, pour sauce over rolls and steam for 15-20 minutes until pork mixture is fully cooked.

9. Scatter over with finely sliced spring onions and coriander and serve.

Fish in Indian Crazy Water #fishbroth #crazywater

This an old recipe of mine which I haven’t made in ages but planning for dinner tonight. I have nice tomatoes and lots of fresh herbs so will wing the flavours to create a delicious broth for the fish to poach in, and I might throw in some potato to bulk it up for a Sydney winter’s evening.

Here’s the link to the original recipe https://freespiritfood.net/2015/11/08/snapper-in-indian-crazy-water-broth/

I’ll post photos of tonight’s version later.

Oven roasted #beef #short ribs with corn

These beef ribs were delicious with corn and a spinach and brocccoline salad with quick pickled onions. Inspired by a friend in Brisbane who made them last night!

Prep time: 2 hours Cooking time: 3.5-4 hours

Ingredients:

Beef short ribs, trimmed – about 1kg bone in for 2 people

Spice rub: 1 tablespoon brown sugar, 1 teaspoon paprika, 1/2 teaspoon cummin powder, 1/2 teaspoon chilli powder, 1/2 teaspoon chilli flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1.5 tablespoons olive oil

Homemade bbq marinade sauce: 1/4 cup tomato ketchup, 2 tablespoons smoky bbq sauce, 1.5 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 tablespoon soy sauce

Salad; Broccolini, baby spinach, 1/2 red onion, 3 tablespoons cider vinegar, salt pepper, 1 tablespoon olive oil

Corn: corn on the cob, salt, water to cover, salt, pepper and a dob or two of butter to finish

Method:

1. Make spice rub, then massage well into beef short ribs, allow to marinate at room temperature for just on 2 hours (or overnight in fridge but bring to room temp before cooking).

2. Heat oven to 120 degrees celcius

3. Cover roasting pan in foil, then put another layer of foil and place ribs on it, then cover with another piece of foil and crimp edges to create a tented sealed foil package. Place in oven. (Slice half a red onion and pickle in 3 tablespoon cider vinegar)

4. Make bbq sauce and marinade/brush with bbq sauce every hour for 3 hours.

5. Uncover tops of beef, raise oven temp to 200 degrees Celsius, brush with bbq sauce and cook for 1/2 hour to melt fat on top and crisp. While finishing beef boil corn and make green salad, adding drained pickled onions. I used baby spinach and blanched broccolini with a dash of olive oil, salt and pepper.

Slow oven roasted beef short ribs

6. For last ten minutes add thyme leaves, and turn on top grill to finish cooking off top layer of fat.

7. rest beef for 10-15 minutes and serve with corn and salad!