Tandoori Lamb Platter - Easy Entertaining

This is a great Indian inspired platter.

It is simple and sensationally tasty.

Entertaining is made very easy with this platter.

Prepare, arrange, sit back and allow everyone to help themselves!

INGREDIENTS (Serves 4)

Tandoori Lamb

1kg Lamb Backstraps (approx 3 to 4)

1/4 Cup Tandoori Paste

Sweet Potato Chips

2 Medium Sweet Potatoes, scrubbed and mandolined into thin slices

Oil Spray

1/2 Tsp Sea Salt

Salsa

1/2 Salad Onion

3 Tomatoes, deseeded, finely chopped

1 Lebanese Cucumber, deseeded, finely chopped

1/4 Cup Coriander, finely chopped

1 Tbsp Lemon Juice

Chutney Sauce

1/3 Cup Mango Chutney (use Hot Mango Pickle if you enjoy spicy food)

1/3 Cup Natural Yoghurt

1 Tbsp Coriander, coarsely chopped

1 Tbsp Lemon Juice

3 Tbsps Cashews

50g Spinach

4 Mini Naan Breads, warmed thru (optional)

METHOD

Preheat oven to 200 degrees Celsius.

Tandoori Lamb

Combine lamb and tandoori paste in a non-metallic bowl. Cover and refrigerate for 30 minutes, if time permits.

Heat a large frying pan over a medium to high heat. Spray lightly with oil. Cook lamb for 4 to 5 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover loosely with foil, and allow to sit for minutes. Thin slice against the grain.

Sweet Potato Chips

Divide sweet potato slices, in a single layer between two baking paper lined oven trays. Spray lightly with oil. Sprinkle with salt. Place on lower oven rack, bake for 20 to 25 minutes,turning once.

Chutney Sauce

Combine chutney, yoghurt, lemon juice and coriander in a bowl.

Salsa

Combine tomatoes, cucumber, lemon juice, coriander and onion in a bowl.

Naan (if using)

Place naan on a large baking tray. Warm thru for 10 to 15 minutes. Tear into large pieces.

To Serve

Arrange lamb, spinach, cashews, chutney sauce, sweet potato chips, salsa, and naan on a large platter. Serve immediately.

Thai Beef Salad

Thai food is one of my favourite cuisines.

I just love the combination of Thai flavours, particularly in salads.

This Thai Beef Salad is fabulous for a

casual summer lunch or a great weeknight dinner.

Despite the number of ingredients, this is a really easy and delicious salad.

The preparation (approx 20 minutes) can be done in the afternoon,

so that the beef can be cooked 15 minutes prior to serving.

INGREDIENTS (Serves 3)

3 x 220g Fillet Steaks (I used Rib)

Oil Spray

MARINADE:

3 Tbsps Fish Sauce

2 Tbsps Soy Sauce

2 Tsps Sugar

2 Garlic Cloves, minced

1/4 Tsp Ground Coriander

1/4 Tsp Ground Black Pepper

SALAD:

100g Mixed Salad Leaves

1 Lebanese Cucumber, deseeded, and finely sliced

1 Carrot, julienned

1 Small Red Onion, finely sliced

1/4 Cup Coriander, coarsely chopped

1/4 Cup Mint, coarsely chopped

4 Kaffir Lime Leaves, finely sliced

1 Large Green Chilli, finely sliced

DRESSING:

1 Tbsp Soy Sauce

2 Tbsps Fish Sauce

2 Tbsps Lime Juice

1 Tbsp Raw Sugar

METHOD

Stir marinade ingredients together and pour over the steaks. Turn the steaks several times to ensure they are covered with the marinade. Place in the refrigerator for 15-30 minutes, but no longer than 4 hours.

Meanwhile, place all the dressing ingredients in a screw top jar. Shake until well combined. Set aside.

In a salad bowl, combine salad leaves, cucumber, carrot, onion, coriander, mint, lime leaves and chilli.

Heat a large fry pan over a high heat. When hot, add oil spray and the marinated steaks and sear for 4 minutes on each side for medium-rare; or an extra 2 minutes each side for medium-well.

Transfer the steaks to a warm plate, cover loosely with foil, and leave to rest for 4 minutes.

Slice the steaks as thinly as you can.

Arrange the combined salad ingredients on a serving platter or individual plates. Drizzle with dressing, and top with thinly sliced beef.

Serve immediately.



Chicken, Beetroot and Chickpea Salad

This is a great salad to have for lunch.

Easy to prepare, extremely satisfying,

whilst having mouth watering flavours.

Poached chicken breasts are succulent and tender,

making them a great alternative to store-bought chicken.

I poach a few breasts at the beginning of the week

to use in our lunches: Sandwiches or Salads.

For lunch on the go or at the office

INGREDIENTS (Serves 2)

1 Chicken Breast, poached and thinly sliced (method below)

70g Baby Rocket

1 Small Cucumber, halved length ways

200g of Canned Chickpeas, drained and rinsed

2 Tbsps Mint, coarsely chopped

225g Can of Sliced Beetroot, quarter or halve the slices

1/2 Small Red Onion, thinly sliced

50g Feta, crumbled (optional)

Salt and Pepper, to season

Dressing

1 Tbsp Olive Oil
2 Tbsps Red Wine Vinegar
1/4 Tsp Dijon Mustard
1 Garlic Clove, minced


METHOD

For the dressing: place olive oil, vinegar, mustard and garlic in a small screw-top jar. Shake to combine.

Combine cucumber, rocket, chickpeas, onion and mint in a salad bowl.

Top with beetroot and chicken. Season to taste.

Just before serving, drizzle the salad with dressing and crumbled feta (if using)

INGREDIENTS to Poach Chicken



1 Chicken Breast, boneless and skinless

2 Cups of Water or Chicken Stock, fat free, low sodium

2 Tsps Dried Mixed Herbs (optional)

1 Bay Leaf (optional)

METHOD to Poach Chicken

Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly.

Cover chicken with broth or water. Add herbs and bay leaf.

Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer.

Partly cover and gently simmer for 10 minutes.

Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.

Slice or shred chicken.

Bang Bang Prawn Salad

Bang Bang Salad not only has a great name,

it is a beautiful crisp noodle salad with prawns

and a more-ish peanut dressing.

Ready in 20 minutes, this tasty salad 

is also fantastic with chicken or tofu.

Bang Bang Salad with Poached Chicken

 

INGREDIENTS (Serves 4)

180g Soba Noodles

3 Shallots, thinly sliced

1 Cucumber, peeled, halved lengthwise, deseeded and thinly sliced

200g Bean Sprouts

250g Prawns, cooked and peeled

Dressing

3 Tbsps Crunchy Peanut Butter

4 Tbsps Lite Coconut Milk

3 Tbsps Sweet Chilli Sauce

METHOD

Cook the noodles according to packet instructions then rinse under cold water and drain thoroughly.

In a small saucepan over a low heat, melt together the peanut butter, coconut milk, sweet chili sauce and half the shallots.

Once the ingredients are melted and well combined, add 1 to 2 Tbsps of water to loosen the dressing. It needs to be at a drizzling consistency.

Mix the noodles, cucumber and beansprouts together and arrange on a serving platter.

Top with the prawns, and drizzle over the peanut sauce and scatter over the remaining scallions.

Marinated Lamb, Spinach & Sweet Potato Salad

This salad is extremely versatile from a great weeknight dinner 

to a casual weekend lunch with friends.

It is a delicious summer meal that never fails to impress

as it’s so aromatic and bursting with flavour and colour.

A great side salad for any meal even without the lamb.

Great Side Salad without the Lamb

INGREDIENTS (Serves 4)

500g Sweet Potato, peeled, cut into 1cm cubes
Olive Oil Spray
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Garlic Clove, minced
1 Tbsp Olive Oil 
600g Lamb Backstrap
80g Baby Spinach
1/2 Salad Onion, thinly sliced
2 Tbsps Pitted Kalmata Olives
1/4 Cup Walnuts Pieces 
40g Feta Cheese, crumbled

Dressing
2 Tbsps Olive Oil
2 Tbsps White Wine Vinegar
1 Tbsp Honey


METHOD

Preheat oven to 180°C/160°C fan-forced.

Combine oil, garlic, cumin and coriander in a shallow dish. Season with salt and pepper. Brush over lamb backstraps until well coated.
(If you have time allow the lamb to marinate in the fridge for up to 2 hours)

Meanwhile, line a large baking tray with baking paper. Place potato, in a single layer, on tray.

Spray with olive oil. Season with salt and pepper.

Roast for 25 to 30 minutes or until golden and tender. Set aside.

Place a large non-stick frying pan over a medium-high heat. Cook lamb, for 2 minutes each side.

Place into the  hot oven and cook for about 4 mins for medium rare, or to your liking.

Transfer to a plate. Cover with foil. Set aside for 5 minutes. Thinly slice on the diagonal.

Meanwhile, to make dressing: place oil, vinegar and honey in a bowl. Whisk to combine.

Prepare the salad by combining spinach, onion, olives, walnuts, feta, and sweet potato in a large bowl.


To Serve:

Arrange the salad on a large serving platter. Drizzle with dressing. Top with sliced lamb.

Serve immediately.

Thai Beef with Chilli Dipping Sauce

This easy beef recipe is known in Thailand as "Crying Tiger Beef".

It is a fabulous summer meal, marinade the meat and

make the dipping sauce the night before then throw the dinner together FAST.

Excellent recipe for casual dinner parties.

The Chilli Dipping Sauce is very spicy yet the bursts of freshness from the

lime and coriander make it a celebration for the taste buds.

But, definitely adjust the chilli to your liking!

It is an extremely addictive dish and great for the health conscious!

INGREDIENTS ( Serves 4)

4 x 200g Eye Fillet Steaks

Oil Spray

MARINADE:

3 Tbsps Fish Sauce

2 Tbsps Soy Sauce

2 Tsps Sugar

2 Garlic Cloves, minced

1/4 Tsp Ground Coriander

1/4 Tsp Ground Black Pepper

CHILLI DIPPING SAUCE:

3 Tbsps Fish Sauce

3 Tbsps Lime Juice

1 Tsp Caster Sugar

1 Shallot, finely sliced

1 Tsp Dreied Chilli Flakes

1 Green Green, finely chopped

METHOD

Stir marinade ingredients together and pour over the steaks. Turn the steaks several times to ensure they are covered with the marinade. Place in the refrigerator for 15-30 minutes.

While steak is marinating, make the chilli sauce.

Place all sauce ingredients together in a bowl and stir. Taste-test for a balance of spicy, sour, and sweet. Add more fish sauce if you'd like it saltier, or more sugar if too sour for your taste. Set aside.

Heat a large fry pan over a high heat. When hot, add oil spray and the marinated steaks and sear for 4 minutes on each side for medium-rare; or an extra 2 minutes each side for medium-well.

Transfer the steaks to a warm plate, cover loosely with foil, and leave to rest for 4 minutes.

Take the steaks and slice as thinly as you can.

Place on a plate together with the chilli dipping sauce and steamed rice, with Asian greens.

ENJOY!

Beef & Noodle Salad

The sweet chilli sauce is drizzled over seasoned beef and rice noodles,

making a sweet-spicy-tangy salad that is an

interesting, fresh alternative to more traditional salads.

 This Asian-inspired salad comes together in about 45 minutes.

For the time poor cook: pick up a packet of prepared Asian crispy

salad from the supermarket and substitute for the vegetables.

INGREDIENTS (Serves 4)

600g Piece of Beef Eye Fillet

1/4 Cup Sweet Chilli Sauce

100 g Vermicelli Noodles

1 Carrot, shredded

1 Cup Purple Cabbage, shredded   

1 Cup Wombok, shredded                           

3 Shallots, sliced diagonally

1 Tbsp Mint, leaves picked

1/2 Cup Coriander, leaves picked

Sea Salt & Pepper, to season beef fillet

Dressing 

2 Limes, juice of

3 Tbsps Soy Sauce

2 Tbsps Ginger, grated 

2 Tsps Caster Sugar

1 Tbsp Fish Sauce

                                     
Lime Wedges, to serve

Chilli Flakes, to serve (optional)

METHOD

Preheat oven to 200°C or 180°C fan.

Heat an ovenproof frying pan on high.

Season the beef fillet and cook, turning for 2-3 mins, or until seared all over.

Transfer to oven and cook for 25 mins, for medium, or until cooked to your liking.

Pour sweet chilli sauce over beef, turning to coat. Cover loosely with foil and set aside to rest for 20 mins.

Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and soak, according to packet directions. Drain.

Cut noodles into 6cm lengths.

Place noodles, carrot, wombok, purple cabbage, and shallots in a large bowl.

Mix together all the dressing ingredients in a small jar until well combined. Pour over the noodle salad. Toss to combine. Top with chilli flakes if using.

Thinly slice the beef and arrange on top of the salad.

Serve immediately with lime wedges.