DELICIOUS DISHES FOR SPRING!!!
1. Spicy Lamb Kebabs with Baby Golden and Red Beetroot
The delightful blend of cumin and paprika gives a spicy kick
to this quick and easy dish.
BY Dixie Elliott
Aug 18, 2010
Serves 4
12 pre-soaked bamboo skewers
2 tsp ground cumin
2 tsp sea salt flakes
1 tsp ground coriander
1 tsp smoky paprika
½ tsp dried oregano
¼ tsp ground cinnamon
850g lamb leg steaks, cut into 2cm pieces
1 cup hummus
½ cup Greek-style yoghurt
24 stuffed green olives
1 bunch small yellow beetroot, trimmed, peeled, halved lengthways
1 bunch small red beetroot, trimmed, peeled, halved lengthways
olive oil cooking spray
½ cup flat-leaf parsley leaves, optional
1 Combine cumin, salt, coriander, paprika, oregano and cinnamon in a large bowl. Add lamb and toss until well combined. Cover and refrigerate for at least 2 hours. Combine hummus and yoghurt in a small bowl. Cover and refrigerate until required.
2 Thread 2 cubes of lamb, an olive, 2 cubes of lamb, an olive and lastly 1 cube of lamb onto each skewer. Set aside on a large plate.
3 Preheat oven to 200˚C. Line a baking tray with baking paper. Place beetroot on tray. Spray with olive oil. Bake for 45 minutes or until tender. Transfer to a bowl; add parsley. Toss until well combined. Heat a chargrill or frying pan over medium high heat. Spray skewers with olive oil. Cook skewers for 4 minutes on each side or until cooked through. Serve kebabs with beetroot and dressing.
2. Beef Empanadas
BY Dixie Elliott
Aug 18, 2010
Makes 8
1 tbsp olive oil
750g chuck steak, cut into 2cm pieces
1 brown onion, finely chopped
1 tbsp plain flour
2 tsp ground cumin
1 tsp sweet paprika
1½ cups beef stock
4 sheets frozen ready rolled shortcrust
pastry, partially thawed
8 large green olives, sliced
4 hard-boiled eggs, cut into wedges
1 egg, whisked
340g jar fire-roasted marinated red
capsicum strips, drained
1 Heat oil in a heavy-based heatproof casserole or saucepan over medium-high heat. Add ⅓ of the beef and cook for 4 minutes or until browned. Transfer to a plate. Repeat with remaining portions, in batches. Add onion to pan and cook for 3 minutes or until tender. Sprinkle flour, cumin and paprika over onion and stir until well combined. Slowly add beef stock, stirring constantly until well combined and mixture comes to the boil. Return beef to casserole. Reduce heat to low, partially covered and simmer for 1½ hours or until meat is very tender. Season with salt and pepper. Cool.
2 Preheat oven to 200˚C. Line a baking tray with baking paper. Cut each pastry sheet into two 14cm rounds. Spoon ¼ cup beef mixture into the centre of each pastry round. Top with olives and egg. Press edges together to seal and form a frill along the top. Transfer to baking tray. Brush with egg wash. Bake for 25 minutes or until golden.
3 Place capsicum in a food processor and process until a smooth, thick sauce forms. Spoon sauce into small bowls and serve with empanadas.
3. Berry Crumbles
If you're prone to eating fresh raspberries straight out of
the punnet before they make it into a recipe, then consider
using frozen berries for Stephanie Alexander's
easy mini berry crumble.
BY Stephanie Alexander
Nov 25, 2009
Serves 4
50g unsalted butter
400g raspberries (or mulberries or blackberries or a mixture)
⅓ cup caster sugar
double or clotted cream, to serve
CRUMBLE TOPPING:
⅓ cup soft brown sugar
1 tsp baking powder
1 tsp ground ginger
60g unsalted butter, chopped
⅔ cup plain flour
1 Preheat oven to 200C.
2 To make the crumble topping, mix sugar, baking powder and ginger in a bowl. In another bowl, crumble butter into flour with your fingertips to make pea-sized pieces, then toss flour mixture with sugar mixture. Set aside.
3 Use some of the butter to grease four 125ml gratin dishes. Divide berries among dishes. Press them down lightly with the back of a spoon. Scatter over sugar. Spoon over crumble topping; it should be no more than 1cm deep (any extra crumble topping can be put into a suitable container, labelled and frozen, ready for a crumble some other day). Divide remaining butter into small pieces and dot over top of crumbles. Set dishes on a baking tray with a lip to catch any overflowing juices.
4 Bake crumbles for 15 minutes or until topping is golden and berry juices are bubbling through. Leave crumbles to cool for several minutes before serving with spoonfuls of double or clotted cream.
4. Prawn and Cucumber Rolls with Aioli
Here's a light and tasty lunch to mark the start of Spring.
BY Dixie Elliott
Nov 25, 2009
Serves 4
2 egg yolks
1 tbsp capers, drained and rinsed
½ cup olive oil
1 tbsp dill, finely chopped
1 tbsp lemon juice
4 sourdough bread rolls, split
4 butter lettuce leaves
1 cucumber, shredded or thinly sliced
20 large cooked prawns, peeled
Put egg yolks and capers into a small food processor and process for 30 seconds or until well combined. With processor motor running, slowly add oil in a steady steam until a thick creamy sauce forms. Add dill and lemon juice. Process until aioli is well combined. If too thick, add warm water, 1 tbsp at a time, until desired consistency. Put lettuce leaves on base of roll. Top with cucumber, prawns and aioli. Top with bread roll tops. Serve.
5. Fruit Salad with Lemongrass Maple Dressing
BY Dixie Elliott
Nov 25, 2009
Serves 4
¼ cup maple syrup
2 stalks lemongrass, finely sliced
3 kaffir lime leaves
1 rockmelon, peeled and chopped
1 red papaya, peeled and chopped
200g seedless green grapes
2 kiwifruit, peeled and sliced
1 Heat the maple syrup and 2 tbsp water in a pan, add the lemongrass and kaffir lime leaves. Bring to boil, remove from heat and allow to cool.
2 Put the rockmelon, papaya, grapes and kiwifruit into a serving bowl. Pour over the cooled syrup and serve.
For more visit http://www.mindfood.com/ac-in-season-spring-recipes-food.seo
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