Delish - Spiced Cauliflower and Lamb Quinoa
Ingredients
Extra Virgin Olive Oil
1 cup tricolour quinoa
½ cauliflower – cut into small florets
1 tsp each of ground coriander, turmeric, paprika
Small bunch silver beet – chopped into strips
2 spring onions, chopped
2 lamb back strap
Harissa paste
Pine nuts
Pistachios
Bunch mint + flat leaf parsley
Danish feta
Apple cider vinegar
Honey
Method
1. Cut cauliflower into floreats
2. In a bowl, toss the cauliflower with coriander, paprika & turmeric with a good glug of EVOO and season. Set aside.
3. Dry lamb back strap
4. Rinse the quinoa under cold water and bring to boil on stovetop and then reduce to simmer for around 15 mins or until soft
5. In a pan, fry the cauliflower on a high heat until a little charred so that it’s not soft. Remove it and set aside. Fry off the silver beet and also set aside.
6. Toast nuts and set aside
7. Cook the lamb – high heat to render for 8 mins, then lower the heat and cook for a further 5 mins. Check the middle is still pink – once cooked to your liking, put in tin foil and allow to rest.
8. For the dressing, mix vinegar, honey and EVOO
9. In a bowl, combine quinoa, cauliflower, silver beet, nuts, spring onion, pomegranate seeds and dressing.
10. Scoop serving onto a plate.
11. Cut the lamb into slices and delicately place on top of quinoa mix.
12. Crumble feta over, then add mint and parsley leaves.
Microwavable CousCous with Quinoa, Roasted Vegetables and Feta
For full recipe visit:
A perfect dish for a BBQ or to take to a friend’s house. Delicious roasted pumpkin, eggplant, cherry tomatoes, topped with creamy Persian feta and crunchy pine nuts. This recipe uses San Remo Microwavable CousCous with Quinoa - which microwaves in just 60 seconds.
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Pine Nuts - evenly golden brown every time!
Instead of toasting pine nuts in a dry pan, or in the oven, Try my method of pan frying and swirling the pan - it gives you even results every time!
Works great for garlic, ginger, minced onions and most nuts and seeds!
Things you need:
Enough vegetable oil to just cover the nuts
saute pan
mesh strainer over a bowl to drain immediately
plate with paper towels for blotting excess oil
LAMB WITH ROAST VEGETABLES & FETA SALAD
RECIPE & VIDEO:
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COOKBOOK: Coles - March 2017
What a super healthy dish!! Im in love with lamb backstrap! Its now become my favourite meat.
Did you know…. lamb contains more zinc and iron than other red meats. This cut is very lean and is extremely tender. It’s also better to grill and fry rather than bake.
This salad was a dish which could have been a main dish served on its own.
Enjoy
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RECIPE
Serves 6
500g pumpkin, seeded and cubed
1 large eggplant, cubed
olive oil spray
Salt & pepper
600g lamb backstrap
handful of rosemary, chopped
1 tablespoon olive oil
Salt & pepper
500g lettuce or spinach leaves200g feta cheese, chopped or crumbed
50g pine nuts, toasted
150g natural yoghurt
1 tablespoon chopped mint
1 tablespoon balsamic vinegar
Pre heat the oven 180C
Spray an oven tray, add the cubed eggplant. Add generous amount of salt. The salt will extract the bitter juices from the eggplant. Let it stand for 10-15mins. You will see that a juice has formed on the eggplant. Take a kitchen napkin and carefully place on the eggplant, push down gently to adsorb these bitter juices.
Spray with olive oil and bake in oven for 15mins.
Spray an oven tray. Place the pumpkin and spray with olive oil, season with salt & pepper. Bake for 15-17mins or until cooked through. Remove from oven and set aside.
In the meantime, marinate the lamb backstrap, add rosemary & olive oil, salt & pepper. Refrigerate for 15-20mins.
Roast the pine nuts for approx one min in the microwave. Note that they will start to change colour in the centre. Remove and stir well to reveal the roasted colour. Set aside.
In a large bowl add the eggplant & pumpkin. feta and roasted pine nuts. Combine well and set aside.
On a serving plate, scatter the lettuce &/or spinach leaves
In a non stick frying pan on medium heat, place the lamb portions and cook on one side for 4 mins, turn them and fry for a further 3 mins, turn and fry on the sides for 1min on each. Remove and let it stand for 5mins.
Slice the lamb with either a very sharp knife or an electric knife.
Mix the yoghurt and mint well in a bowl.
Add the pumpkin mixture over the prepared lettuce, top with yogurt and mint mix.
Add the lamb over the pumpkin mixture. Mix the balsamic vinegar with any meat juices left on the plate. Splash the lamb with this mixture. Its now ready to serve.