I really love cooking for friends. As much as I like eating my own creations, feeding them to other people is really the creme de la creme of cooking. It gives me a reason to try new things and really work to make them look good. This time I found a whole host of recipes that I’ll be trying again soon! Trust me, give these a go- they are delicious and simple to make!
Main Course: Lamb Cutlets with Chermoula.
Gourmet On The Run Cookbook Edited by Carolyn Lockhart 1998
- 1/2 spanish onion, finely chopped
- 1/3 cup chopped mint
- 1/3 cup chopped coriander (including stems)
- 2 cloves of garlic, crushed
- 1 teaspoon ground cumin
- 1/4 teaspoon chilli powder (I used chilli seeds and flakes)
- 1/2 cup good olive oil
- 1/3 cup lemon juice
- 12 lamb cutlets
- 4 ripe tomatoes cut in eighths
- Turkish bread to serve
- Combine all ingredients but the tomato, lamb and bread and mix well.
- Put the lamb in a shallow dish and cover with half the chermoula.
- Cover and marinate for at least 30 minutes (mine was for about 2-3 hours)
- Cook cutlets in a pan for 2 minutes on each side. Any chermoula left in the marinating dish should be pressed onto the lamb as it is turned.
- Place tomato on the plate and arange the lamb on top with the turkish bread on the side.
- Pour remaining chermoula onto the lamb.
This dish is truly delicious! I adored the flavours in the chermoula, and there was a difference between the cooked and raw portions that contrasted nicely with the fresh tomato. The turkish bread was great for eating with extra chermoula and juices. I forgot to take pictures of this dish, but as my Mama has requested I repeat it this weekend, they will be up shortly!
Bean, Potato and Pesto Salad
Gourmet Traveller September 2007 edition
- 300g green beans
- 300g yellow beans (although I used asparagus as yellow beans weren’t in season!)
- 600g pink eye potatoes
- Extra virgin olive oil
- 1 bunch basil leaves
- 2 cloves garlic
- 1/3 cup pine nuts
- 1/4 cup parmesan
- 80ml olive oil
- Bring a large pot of salted wtater to the boil, add green beans and cook for 5-6 minutes or until just tender. Using a slotted spoon, transfer to a colander and refresh under cold running water. Repeat with yellow beans (or asparagus!)
- Place potatoes in a saucepan, cover with cold, salted water and simmer over medium heat for 15 minutes or until tender. Drain, cool slightly and quarter.
- Combine basil, pine nuts, oil, Parmesan and either use a mortar and pestle or food processor to combine.
- Arrange beans on top of potatoes and sprinkle pesto over the top. Drizzle olive oil liberally over the entire dish.
I really enjoyed this side dish, especially as it is so simple but very flavorful. It also looked great!
Desserts to come, and those have pictures!!!