Category Archives: Meat

Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts

As you may have noticed by the amount of fish recipes on this blog, I’m not exactly the biggest fan of red meat. That said, given the right moment and the right recipe, I do really enjoy it. This recipe for Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts is a deliciously light and lean way to incorporate red meat into your diet, especially as the weather heats up. . . Best of all, the bulk of cooking is done on the BBQ, so not only will you feel like you’ve eaten clean, but the kitchen will actually look clean too xx


Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts
Adapted from Super Food Ideas / Taste.com
Serves 4

Ingredients

1 teaspoon coconut oil melted
1 tablespoon olive oil
2 tablespoon balsamic vinegar
600g lamb backstrap, trimmed
600g butternut pumpkin, peeled, seeds removed, cut into 3cm wedges
olive oil cooking spray
1 bunch asparagus, trimmed, cut into thirds
1 large red onion, cut into thin wedges
60g baby rocket leaves
handful of walnuts chopped
1 teaspoon palm sugar

Directions
1.Preheat oven to 200°C. Line a large baking tray with baking paper. Whisk oil, 1 tablespoon of vinegar and salt and pepper in a ceramic bowl. Add lamb. Turn to coat. Cover and refrigerate.

2. Place pumpkin on baking tray and coat with melted coconut oil. Season with salt and pepper. Roast, turning once, for 40 minutes or until golden and tender. Transfer to a large bowl.

3. In a small saucepan heat one heaped teaspoon of palm sugar over a low flame until it begins to melt (approx 1 – 2 minutes), add the walnuts and stir for another minute or two coating evenly with the melted sugar mixture. Remove from and place in a small bowl to cool.

4. Meanwhile, preheat a barbecue grill on medium-high heat. Lightly spray asparagus and onion with oil. Season with salt and pepper. Cook for 3 to 4 minutes or until tender. Remove to a large bowl.

5. Remove lamb from marinade. Barbecue for 3 to 4 minutes on each side or until liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.

6. In a large serving bowl combine leaves, pumpkin, onions and asparagus, toss gently to combine and top with candied walnuts and a drizzle of remaining balsamic. Place salad on serving plates. Top with lamb and serve.

Mustard Pomegranate and Kale Quinoa with Honey and Lemon Seared Lamb

I was going to post this later this afternoon, but I happened to find myself in a conversation with my girlfriend about lamb back straps (as you do). She was on her way to buying them and I was in the midst of creating this post. So, it seemed only fitting to hurry along and post it this morning, in the hope of not only adding to her (no doubt already amazing) dinner but to any of you who are out there deciding what to make tonight. . .

If you’re not a fan of Kale or are having trouble finding it, it can be inter changed with Tuscan Cabbage, Spinach or even Green Beans. Enjoy! xx

Mustard Pomegranate and Kale Quinoa
Inspired by Green Kitchen Stories


Ingredients
1 cup quinoa
1 tbsp olive oil
1 tsp olive oil
2 shallots finely diced
zest and juice of 1 lemon
2 tbsp English mustard
4 large kale leaves, center ribs and stems removed, finely chopped and blanched
1/3 cup dried cranberries
¼ cup toasted pecans
pomegranate seeds

Directions
Cook quinoa as per instructions on pack, add chicken stock for flavor. Allow to cool once cooked

In the meantime in a small frying pan heat 1 tsp olive oil and saute shallots for approx 5 minutes or until slightly charred.

In a small bowl combine 1 tablespoon olive oil, mustard, lemon juice and zest, whisk together.

In a medium sized serving bowl combine quinoa, shallots, kale, cranberries, pomegranate seeds and drizzles with dressing. mix together well and top with toasted pecans.
TIP
To effectively remove pomegranate seeds, cut pomegranate in half, hold over bowl and with a wooden spoon begin tapping the flat side section of the pomegranate. At first nothing will happen, but persist and eventually the seeds will start trickling down.
TIP
To see exactly how to prepare kale leaves head right this way

Honey and Lemon Seared Lamb with Pomegranates and Mint
Recipe by Mummyknows


Ingredients
400g Lamb Back Strap
1 tablespoon olive oil
1 shallot finely diced
Juice and zest of 1 lemon
1 teaspoon honey
few sprigs of thyme
1 clove garlic minced
handful mint
pomegranate seeds

Directions
In a small bowl whisk together lemon juice, zest, honey, garlic and thyme leaves.

Marinate lamb in mixture from for 10 minutes up to an hour.

In a medium size frying pan heat 1 tablespoon olive oil and saute shallots. After 1 minute add lamb and sear over high heat. Turn occasionally and gradually add any left over marinate, cook until golden on the outside and pink on the inside (should only take a few minutes).

Serve lamb topped with shallots and sprinkled with pomegranate seeds and mint.

Clean and Lean Crunchy Beef Salad and Super Greens

When my very lovely girlfriend handed me the Clean and Lean Diet Book for my birthday, it was not without a prelude, “Don’t worry it’s not because I think you’re fat” she assured me. Despite its arguably deceptive title, it’s more an ode to healthy living than a diet book. Author James Duigan is the long time trainer and confidant to Elle McPherson, so it’s safe to assume he knows a thing or two about healthy eating. Amidst Duigan’s repertoire of Clean and Lean recipes, a host of celebrity names including Elle and Rosie Huntington Whiteley contribute their own healthy favorites. Inspirational healthy recipes endorsed by ‘The Body’ herself, it’s no wonder I couldn’t wait to give them a go xx



Pics Via The Daily Mail Elle McPherson / Just Jared Rosie Huntington Whiteley

Crunchy Cambodian Style Beef Salad
Adapted from Clean and Lean Diet Cookbook by James Duigan


Ingredients
400gram fillet of beef
1 teaspoon olive oil

Salad
2 celery sticks cut into strips
1/2 cucumber cut into thin strips
Green Mango cut into strips or
Seeds of 1/2 pomegranate
Handful bean shoots

Dressing
1 garlic clove crushed
1 red chilli finely chopped (optional)
handful chopped coriander of basil
juice of 2 limes
2 teaspoons ginger finely grated
2 tablespoons chicken stock
sea salt and pepper to taste

To serve
1 red onion finely chopped and caramelized
1 handful crushed cashews lightly toasted

Directions
In a large bowl combine all the salad ingredients and toss together. Lightly toast crushed cashews and set aside. In a small fry pan saute red onion for approx 4 minutes or until it  appears to caramelize, then set aside. Heat olive oil in a griddle pan and grill beef for approx 2 to 3 minutes on either side for medium rare, or until liking, then allow to rest. In the meantime in a small bowl combine all the dressing ingredients and whisk together. Thinly slice beef then place on top of salad, sprinkle with red onion and cashews, drizzle dressing over and serve.

Super Green Salad
Adapted from Clean and Lean Diet Cookbook by James Duigan

Ingredients
Salad
100g green beans trimmed
1 bunch asparagus trimmed
100g baby spinach
1 small bunch rocket
1/2 cucumber sliced
100g frozen peas defrosted
2 tablespoons pine nuts lightly toasted
1/2 avocado sliced

Dressing
1 small bunch basil chopped
1 small bunch tarragon finely chopped
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
sea salt and pepper to taste

Directions
Blanch green beans and asparagus in boiling water for approx 2 minutes, drain and then transfer to ice cold water. In a small bowl combine all the dressing ingredients, whisk together and set aside. In a large serving bowl toss together the spinach, rocket, cucumber and avocado. Scatter peas, asparagus and green beans on top, sprinkle with pine nuts, drizzle dressing over salad and serve.

Dive right in Open Grilled Lamb Sandwiches

There’s nothing quite like a diving into the ocean to clear the mind, work the body and leave you feeling completely invigorated. However, if you live in Melbourne as I do and have limited time, the local pool often has to suffice. Prahran Pool  on a blue sky day, surrounded by palm trees is a little ray of paradise, it’s one of my favorite past times that I’ll settle for any day. Post swim hunger requires a certain kind of dish to satisfy. Tonight it’s simple, healthy, Open Grilled Lamb Sandwiches. The best part about it, finally fusing our dinner with a mini version for our sugar plum, lamb and zucchini puree xx

Open Grilled Lamb Sandwiches


Ingredients
400g lamb back strap
3 tablespoon olive oil
4 sprigs rosemary
Sourdough baguette or light rye /gluten free bread
1 avocado sliced
1 Lebanese cucumber sliced lengthways
1 tomato sliced
1 cos lettuce roughly chopped
1 onion
1 teaspoon brown sugar
tomato relish
1 tablespoon lemon juice
salt and pepper to taste

Directions
In a medium size bowl toss the lettuce with 1 tablespoon olive oil, lemon juice, salt and pepper. In a small skillet heat 1 tablespoon of olive oil and cook the onions for approx 5 min until browned, add 1 teaspoon of sugar and stir, caramelizing for one minute. Then on a hot grill heat 1 tablespoon olive oil and lay lamb back straps on grill, sprinkle with rosemary and cook for approx 4 minutes either side or until liking. Meanwhile toast the bread. I like to lay out all the condiments on a board, caramelized onions, sliced avocado, cucumber and tomato, along side tomato relish and a bowl of dressed lettuce and have everyone make their own open sandwiches. A little messy but a whole lot more fun xx

Healthy Summer BBQ – Persian corn, Worcestershire fillet and Spring vegetables

Since my little one has just recently been weaned over to the bottle I thought it wise to book a hair appointment tonight. As a purely breast fed baby, we’ve been attached at the hip (or pardon the pun, the breast) at this time of evening for obvious reasons. Feeding aside I like to be there when she’s tucked into bed. . Tonight’s the first night in seven months that my little baby girl together with my husband have headed out sans mumma. Make no mistake, it’s not like they’re heading to the moon, they’re merely on their way to my in laws for an early dinner.  I’d be lying if I didn’t admit my heart aches a little. Crazy you may say. Well I don’t disagree.

The other night hubby came home with a surprise selection of Jame Oliver Magazines.  Though most of my reading consists of scouring through blogs and internet sites, I am a sucker for curling up late at night with a good selection of magazines and a cup of tea. Inspired, we cooked up a big healthy feast on the BBQ. I’m hoping sharing these recipes with you serves as a welcome distraction, puts a big smile back on my dial and one on yours too xx

Jamie Oliver’s Persian Corn reinterpreted

To make this recipe a little healthier I replaced the butter with olive oil, the walnuts with almonds and added some lime zest ( a girlfriend’s trick), plus a sprinkling of spring onions.

Ingredients
4 Corns
1 tablespoon olive oil
Seeds of half a pomegranate
2 teaspoons sumac
2 tablespoons slithered almonds
1 tablespoon lime zest
4 spring onions finely sliced

Directions
In a large saucepan of boiling water cook the corn for approx 10 minutes. Once cooked drain under cold water and allow to cool. Scrape the corn off the cob and place in a medium sized mixing bowl, add the sumac, lime rind and pomegranates and mix together. Heat the olive oil in a medium sized skillet and pan fry the almonds for a couple of minutes or until golden. Add the corn mixture and cook for a further 3 minutes. Place the mixture in a serving bowl and top with sliced spring onions.

Barbecued Spring Vegetables with spicy orange dressing
Recipe adapted from Jamie Oliver


Ingredients
2 Carrots cut into quarters
4 spring onions trimmed
1 bunch broccolini halved lengthways
1 bunch baby asparagus halved lengthways
1 zucchini sliced
1 bunch of green beans
2 teaspoons cumin
1/2 teaspoon cinnamon
juice of 1/2 an orange
olive oil

Directions
Stack the vegetables on a large serving dish, drizzle with olive oil and season with salt and pepper. Pass it to your significant other/ brother / mate / dad and ask them to BBQ it for you. For those of you who just gasped in shock, admittedly I have no idea how to fire up a Barbie. For the brave girls that can cook a mean BBQ, place the veges on a hot BBQ and cook for 5 – 6 minutes or until charred. In the meantime (back in the kitchen) combine the spices and juice with an equal part olive oil and whisk together. When the vegetables are ready drizzle with dressing and serve.

Black and Blushing Worcestershire Fillet
Adapted from a Jamie Oliver Recipe


Ingredients
800g piece of fillet steak
2 heaped tablespoons french mustard
8 – 10 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 Rosemary Sprigs

Directions
As early as possible (ideally in the morning) place all the ingredients in a zip lock bag, squeeze out the air and massage all the flavors into the beef. Approx 1.5 hours prior to cooking remove from the fridge, place in a cool corner of the kitchen and allow to reach room temperature. Pre heat the BBQ, drizzle some olive oil over the hottest part of the BBQ and cook for about 8 – 10 minutes, turning every minute. Once it looks cooked move to a cooler part of the BBQ and cook to your liking. Once cooked, place on a platter, drizzle some olive oil and Worcestershire sauce over and allow meat to rest for a few minutes before serving.