R11
Rosemary Parmesan crusted
lamb steaks
4 slices white bread, crusts removed
1
⁄
4
cup grated fresh Parmesan cheese
2 teaspoons fresh rosemary leaves
4 lamb leg steaks
Plain flour
1 x 60g egg, lightly beaten
2 tablespoons oil
60g butter
1 tablespoon lemon juice
2 tablespoons capers
1. Break bread slices into pieces, place into blender
jug with Parmesan cheese and rosemary leaves.
Pulse until fine bread crumbs form. Transfer
crumb mixture to a large plate.
2. Toss meat in flour, shake off excess, dip into egg
and coat with bread crumb mixture.
3. Heat oil in a fry pan, add meat, cook over medium
heat until golden brown. Remove from pan and
drain on absorbent kitchen paper. Set aside and
keep warm.
4. Wipe pan clean, heat butter, stir in lemon
juice and capers, cook until heated through.
Serve lamb steaks with lemon sauce.
Tandoori style fish
Rind and juice of 1 lemon
125g natural yoghurt
1 onion, cut into quarters
4 cloves garlic, peeled
1 teaspoons ground cumin
1 teaspoon ground coriander
1
⁄
2
teaspoon paprika
Pinch of cayenne pepper
4 Atlantic salmon cutlets
1. Place all ingredients except salmon into the
blender jug. Select 2/chop speed, blend until
smooth paste.
2. Arrange salmon cutlets in a shallow dish,
coat salmon with tandoori paste, cover and
refrigerate for 2 hours.
3. Cook salmon cutlets in a preheated grill or
barbeque for 3 minutes each side or until fish
is cooked when tested.
Serve with rice or lemon wedges and tossed
salad greens.
Main meal
continued
R10
Lamb and tabbouleh pita pockets
500g minced lamb
2 x 60g eggs, lightly beaten
1 cup stale breadcrumbs
1 onion, finely chopped
2 tablespoons chopped fresh mint
1
⁄
2
teaspoon ground cinnamon
1
⁄
2
teaspoon ground coriander
1
⁄
2
teaspoons ground cumin
1 small red chilli, finely chopped
2 teaspoons turmeric
1
⁄
2
teaspoon garam masala
6 pita pockets
1
⁄
2
cup plain yoghurt
Tabbouleh
2
⁄
3
cup burghul
2 cups chopped fresh parsley
2 tablespoons chopped fresh mint
1 tomato, seeded, chopped
1 yellow capsicum, seeded and chopped
1
⁄
4
cup oil
2 tablespoons lemon juice
2 cloves garlic, chopped
1. Place lamb, eggs, breadcrumbs, onion, mint,
cinnamon, coriander, cumin, chilli, turmeric
and garam masala in a bowl.
2. Mix well to combine, form into small sausage
shapes. Grill or barbecue until cooked through.
3. To make tabbouleh, place burghul in a bowl, cover
with hot water, stand for 30 minutes. Drain and
squeeze dry.
4. Place burghul, parsley, mint, tomato, capsicum, oil,
lemon juice and garlic into blender jug, pulse until
ingredients are finely chopped. Transfer mixture to
a bowl, cover and refrigerate until required.
5. Open pita pockets, place spoonful of tabbouleh
into each pocket, top with lamb sausage then
drizzle with yoghurt.
Serve immediately.
TIP: Burghul is cracked wheat and is available at
health food stores and delis
BR8376 BBL600 Book AMEND DEC_06.qxp 22/12/06 10:53 AM Page R10
