Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa

Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa

Course Entree, Main Dish, Platter
Cuisine Indian, Modern Australian
Servings 2

Ingredients
  

Cutlets

  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 100 g Greek yogurt plus extra to serve
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 2 tsp garam masala
  • 1 tsp mild chilli powder
  • 1 lemon juiced
  • 6 lamb cutlets
  • lemon wedges to serve
  • roti or naan to serve

Salsa

  • 2 ripe tomatoes chopped
  • 1/2 continental cucumber chopped
  • 1/2 onion finely chopped
  • 1 green chilli deseeded and finely chopped
  • 1/2 bunch of coriander chopped

Instructions
 

  • Mix the garlic and ginger pastes, yogurt, spices and lemon juice with a little seasoning in a bowl until fully combined. Add the lamb chops and mix really well again, then cover and chill for 4 hours but preferably overnight.
  • Remove the lamb chops from the fridge 30 minutes before you’re ready to cook. Mix together everything for the salsa with some seasoning.
  • Heat a BBQ or griddle pan to hot. Scrape off the marinade from the lamb cutlets and season. Grill the cutlets for 1-2 minutes each side until really charred. Rest on a plate for 5 minutes. Serve with lemon wedges for squeezing, the salsa, roti or naan and a little seasoned yogurt.
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Posted on Categories Lamb

Thai Style Red Curry Salmon

Thai Style Red Curry Salmon

Course Main Dish
Cuisine Asian, Thai
Servings 4

Ingredients
  

  • 1 tbsp coconut oil
  • 1 brown onion finely sliced
  • 2 tsp fresh ginger
  • 2 cloves garliccrushed
  • 1 tbsp red curry paste
  • 400 ml can coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 1 tsp lime juice
  • 4 salmon fillets
  • 1 bunch bok choy
  • 1 cup Thai basil normal Basil will also work

Instructions
 

  • Heat coconut oil in a deep saucepan over medium heat
  • Add onion, garlic and ginger and fry for 2-3 minutes until onion starts to soften
  • Add red curry paste and stir through (careful, curry paste may spit!)
  • Add the coconut milk, fish sauce, lime juice and sugar and bring to a gentle simmer
  • Add the salmon and bok choy and cover to simmer for 6-10 minutes or until it's cooked to your liking.
  • Stir through Thai basil
  • Serve curry over rice with extra basil and lime to garnish
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Posted on Categories Fish

Grilled Chicken Tacos W. Pineapple Salsa

Grilled Chicken Tacos W. Pineapple Salsa

Course Entree, Main Dish, Platter
Cuisine Sth American
Servings 8 Tacos

Ingredients
  

Chicken

  • 700 g chicken breast
  • 8 tortillas
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1.5 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons lime juice plus zest of 1 lime
  • 2 tablespoons olive oil

Pineapple Salsa

  • 1 cup fresh pineapple grilled and cut into chunks
  • 1 cup tomato diced
  • 1/4 cup red onion diced
  • 2 teaspoons jalapeño chopped
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1/2 cup coriander chopped

Instructions
 

  • Pound the chicken into 5cm thickness. Add it to a large resealable plastic bag.
  • Whisk all marinade ingredients together in a bowl, and then pour into the plastic bag.
  • Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
  • Allow it to marinate at room temperature for 20 minutes or in the fridge overnight.
  • Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
  • Heat a large nonstick fry pan over medium-high heat.
  • Add chicken to the hot pan, cook for 5 minutes without moving.
  • Flip the chicken over, lower the heat to medium, and cook 4 to 6 minutes or until cooked through. Move chicken to a board and allow it to rest for 5 minutes.
  • Heat tortillas in a pan to warm.
  • Thinly slice chicken lengthwise into long strips.
  • Fill tortillas with chicken, salsa and any additional topping. Serve with lime or lemon wedges if desired.
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