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19
PAGE HEADER.....
RECIPES
LAMB BROCHETTE
Serves 4
INGREDIENTS
1.2kg lamb leg, trimmed and cut into 3cm cubes
2 cloves garlic, finely chopped
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh rosemary
½ teaspoon chilli flakes
2 tablespoons light soy sauce
2 tablespoon olive oil
24 small bay leaves
12 bamboo skewers
METHOD
1. Combine the lamb, garlic, rosemary,
chill, soy and olive oil together and mix
well to coat the lamb evenly. Cover and
refrigerate. Marinate for 2 hours.
2. In the meantime, soak bamboo skewers
in water for 1 hour.
3. Thread skewer with 2 cubes of lamb,
followed by a bay leaf. Thread another
2 cubes of lamb and finish with a bay
leaf. Repeat this with remaining lamb,
bay leaves and skewers until you have 12
skewers.
4. Preheat the grill pan on temperature
setting 12 until indicator light switches
off.
5. Place half the skewers onto cook top and
cook 10–12 minutes, turning regularly
or until cooked to your liking. Remove
and keep warm, loosely covered with foil.
Cook remaining skewers.
6. Serve warm char-grilled vegetable salad.
WARM CHAR-GRILLED VEGETABLES
WITH CAPER SAUCE
Serves 6
INGREDIENTS
1 large red capsicum
2 Japanese eggplants
2 zucchinis
Olive oil cooking spray
1 red onion, slice into thick wedges
300g sweet potato, cut into thin wedges
1 punnet cherry tomatoes, halved if large
½ cup fresh basil leaves, torn
1 buffalo mozzarella
DRESSING
2 tablespoons Extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 tablespoons small capers, drained
1 small clove garlic, crushed
1 teaspoon sugar
Salt and freshly ground black pepper
METHOD
1. Preheat the grill pan on temperature
setting 14 - SEAR until the indicator
light switches off. Place whole capsicum
onto grill and cook turning frequently
for 10–15 minutes or until skin has
blackened and blistered. Remove and
place inside a sealed plastic bag or
container until cooled. When cool
enough to touch, peel and remove seeds
and membrane. Cut into thick strips and
place into a large bowl.
2. Cut eggplants and zucchinis lengthways
into thin slices. Spray with oil and cook
on for 1–2 minutes each side or until
softened with even grill marks. Remove
and slice into 3 pieces and place into
bowl with capsicum slices.
3. Repeat step 2 with onions and sweet
potato.
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