Andy – Page 2 – Piedimonte's Recipes

Coriander lamb chop tray bake

Coriander lamb chop tray bake

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Prep Time 10

Cook Time 45

Course: Lunch, Main Course, Platter

Cuisine: Middle Eastern

Ingredients Method Notes

Ingredients

8 lamb loin chops fat trimmed
2 tbsp olive oil
2 garlic cloves crushed
1 tbsp ground coriander
½ cauliflower head cut into florets
1 broccoli head cut into florets
1 large red capsicum cut into thick strips
4 pre-cooked baby beetroots cut into wedges
400 gm can cannellini beans rinsed, drained
1/2 cup hummus
Zest and juice of 1 lemon +extra wedges to serve
Toasted almonds chopped, coriander sprigs, to serve

Method

Preheat oven to 180°C (160°fan-forced). Line a large baking tray with baking paper.
In a small bowl combine oil, garlic and coriander. Season well. Place cauliflower, broccoli and capsicum onto prepared tray. Drizzle with half the oil mixture and toss to coat. Cook for 20 minutes.
Meanwhile, place lamb chops and remaining oil mixture in a large snap lock bag and rub to coat. Heat a large frying pan over medium-high heat and cook chops for 2-3 minutes each side, in 2 batches, if necessary. Remove tray from oven, add beets and beans to tray and place lamb chops on top of vegetables. Cook for a further 5-6 minutes or until lamb is cooked to your liking and vegetables are tender
In a small bowl combine hummus, lemon zest and juice. Season and stir well, adding a little water if desired.
Sprinkle lamb tray bake with almonds and coriander sprigs. Serve with hummus sauce and lemon wedges.

Notes

Lamb cutlets, chump chops or forequarter chops would also be perfect in this recipe.
Slice meat from any leftover lamb chops, discard bone and gently warm lamb. Toss with any leftover vegetables and salad leaves for a delicious lunch the next day.
Sweet potato, pumpkin, broccolini or zucchini would also be great in this recipe; pre-made Tzatziki can be swapped with hummus.

Slow cooked beef ragu with creamy polenta

Slow cooked beef ragu with creamy polenta

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Servings: 6 serves

Course: Main Dish

Cuisine: Italian, Modern Australian

Ingredients Method

Ingredients

1.8 kg Gravy Beef
5 slices – 6Pancetta chopped, or 4bacon
1 large onion chopped
2 ribs celery chopped
2 carrots chopped
6-8 cloves garlic thin sliced
2 cups dry red wine
600 g tin whole tomatoes
1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
teaspoon ½dried Oregano
2 stalks fresh Thyme
2 tablespoons chopped fresh Italian Parsley
1 teaspoon black pepper
1 teaspoon Sea salt

Creamy Parmesan Polenta

1/2 cup quick cook polenta
3 cups milk
2 tablespoons fresh grated parmesan
Season with salt and pepper to taste

Method

Season the meat with salt and pepper on all sides and preheat the oven to 180C.
In an oven proof pot or casserole dish on medium high heat brown the steak on all sides with a little olive oil. Transfer to a plate and set aside.
Turn the heat to medium and add the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots. Cook the veggies until soft and translucent, and then add the garlic. Cook for another few miutes.
Sprinkle the veggies with the teaspoon of pepper and then add the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for a minute or two and stir in the tomatoes.
Add the dried and fresh herbs and combine with the veggie mixture. Let the mixture come to a slow boil and then place the beef back into the pot.
Turn off the stove top, put the lid on the pot and place the pot in the preheated oven. Cook for about 4-5 hours in the oven until the beef falls apart. Check for seasoning, adding the teaspoon salt if needed.
Serve over a Creamy Parmesan Polenta and enjoy!

To make the polenta

In a medium pot heat the milk on medium. Stir every once and a while so the milk won’t burn on the bottom. When the milk comes to a slow boil, add the polenta and stir.
Continue stirring the polenta until it thickens to a heavy creamy texture. Take it off the heat and add the parmesan cheese. Season with salt and pepper to taste.

THE ULTIMATE RUMP STEAK SANDWICH

THE ULTIMATE RUMP STEAK SANDWICH

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Servings: 4

Course: Lunch, Main Dish, Platter

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

500 g rump steak
1 in large red onion cuthalf and sliced
2 tbsp olive oil
1/2 cup beetroot relish
Ciabatta loaf sliced through the middle and quartered
80 g baby rocket leaves
2 tomatoes sliced
4 slices of tasty cheese
Salt and cracked black pepper to taste

Method

Preheat a barbecue flat-plate or chargrill pan to hot. Brush steaks with 1 tbsp olive oil, season with salt and pepper and cook for 2 – 3 minutes per side or until cooked to your liking. Remove steaks from heat and cover loosely with foil for 5 minutes.
While steaks are resting decrease heat to medium and cook onion with remaining olive oil on one side of the barbecue flat-plate, stirring, for 5 to 6 minutes or until softened and lightly golden. Toast ciabatta on the other side of the barbecue until toasted.
Trim cooked steaks of any excess fat and slice steaks thinly against the grain.
Spread relish across bread bases and top with rocket, tomato, cheese, sliced steak, onions and bread tops. Serve with a salad.

Notes

Photo & Recipe Credit - Australian Beef

Barbecued lamb shoulder with a Greek salad

Barbecued lamb shoulder with a Greek salad

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Prep Time 20

Cook Time 26

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

1.5 kg lamb shoulder boned and butterflied
Juice of one lemon
1 tbsp dried oregano
4 medium tomatoes cut into chunks
2 Lebanese cucumbers cut into chunks
12 kalamata olives
100 g feta cubed
4 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
10 mint leaves finely chopped
Fresh oregano leaves and barbecued lemon wedges to serve

Method

Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb shoulder in a criss-cross fashion. Combine the lemon juice and oregano, then rub over the lamb. Brush or spray the lamb lightly with oil, then season with salt and pepper.
Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before serving.
Combine remaining ingredients to make a Greek salad. Slice the lamb, sprinkle with oregano and serve with lemon wedges. Serve the Greek salad on the side.

Notes

Ask your butcher to bone and butterfly the leg of lamb for you.
Always rest lamb after cooking. This gives the meat juices a chance to redistribute, giving a moister and more tender result. Transfer the lamb from the barbecue to a plate and loosely cover with foil. Allow the lamb to rest for 10 minutes in a warm place.
To test if the lamb is cooked to your liking press the centre of the lamb with either the back of your tongs or fingertip. Rare is soft when pressed, medium is springy and well done is very firm.

Porterhouse Steak W. Nicoise Salad

Porterhouse Steak W. Nicoise Salad

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Servings: 4

Course: Lunch, Main Dish

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

4 porterhouse steaks fat trimmed
Basting sauce
1 tsp Dijon mustard
2 cloves garlic crushed
200 g green beans trimmed
200 g punnet grape tomatoes halved lengthways
4 eggs
1 Lebanese cucumber halved and sliced
1 baby cos lettuce washed and spun dry

Herb vinaigrette

1 tbsp each red and white wine vinegar
1 tbsp chives finely chopped, plus extra to serve

Method

Place steaks on a plate. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.
Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.
Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.
Place eggs in a small saucepan and cover with cold water, bring to the boil then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.
Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.

Notes

Vinaigrette, salad and eggs can be prepared ahead of time. You can leave the anchovies out of the basting sauce if you prefer. Try with scotch fillet or rump steak.

Lamb rump steaks with Chinese-style salad

Lamb rump steaks with Chinese-style salad

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Prep Time 30

Cook Time 15

Servings: 4

Course: Main Dish

Cuisine: Asian

Ingredients Method

Ingredients

600 g lamb rump steak trimmed

Marinade

2 cloves garlic finely chopped
2 tsp canola oil
1 tsp sugar
1 tsp Chinese five spice
1 tsp salt reduced soy sauce

Pickled carrot

3 tsp sugar
1 tsp fine salt
1 tbsp rice wine vinegar
1 carrot shaved into ribbons

Salad

4 cups shredded Chinese cabbage
1 small red capsicum cut into strips
1/2 cup snow peas finely sliced
1 cup coriander leaves
1 tbsp toasted sesame seeds
3 tsp rice wine vinegar
2 tsp salt reduced soy sauce
1 tsp sesame oil

Method

o pickle the carrots: Place the sugar, salt and vinegar into a wide-base bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving.
Mix together the marinade ingredients in a mixing bowl. Add the lamb and coat well. Set aside for 15 minutes.
Preheat a chargrill or barbecue to moderately hot and cook the lamb for 2 ½ minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.
To make the salad: Place the pickled carrot into a bowl with the salad ingredients and stir to combine.
Slice lamb against the grain and serve with the salad.

Moroccan Spiced Roasted Lamb Leg with Plums

Moroccan Spiced Roasted Lamb Leg with Plums

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Ingredients Method Notes

Ingredients

Lamb

1 leg of lamb approximately 2.5kg bone in
3 large onions sliced in 1cm thick discs
750 mL vegetable stock reduced salt
750 g fresh plums halved and pitted
50 g Slivered almonds
50 g Currants or raisins

Spice Rub

50 g extra virgin olive oil
2 tsp cumin ground
2 tsp ginger ground
2 tsp garlic ground
2 tsp turmeric ground
2 tsp cinnamon ground
2 tsp coriander ground
2 tsp paprika ground
100 g honey or date syrup
½ preserved lemon
Salt and pepper to taste

Cous Cous

½ bunch fresh coriander leaves only
½ bunch fresh parsley leaves only
50 g slivered almonds
1 bunch watercress remove woody stalks
100 g yoghurt
250 g dried couscous 1 pomegranate arils only
1 lge lemon finely grated zest and juice
50 g Extra virgin olive oil
Salt and pepper to taste
¼ bunch parsley, finely chopped

Method

Preheat fan-forced oven to 150° Celsius. For the spice rub, blitz all ingredients in a food processor until thoroughly combined. Place onions in the centre of the roasting tray, place the lamb on top of the onions, and thoroughly coat the leg with the spice rub, so that the presentation side is face down. Carefully pour the stock all around the lamb leg, so as not to remove the rub.
Roast the leg at 150° Celsius for 2 hours covered with aluminium foil, then an additional two hours uncovered. After four hours, remove the tray and increase the heat to 250° Celsius, place the plums, almonds and raisins around the lamb and gently toss in the pan juices.
Return to the oven for 15-20 minutes to form a heavily caramelised crust, before removing from the oven and allowing 10 minutes to rest the lamb, before pulling or slicing and serving.
In a large heavy based pot, prepare the couscous according to packet instructions, once cooked and while still warm, stir through remaining ingredients. Serve with fresh parsley if desired.
To serve in the oven tray, dollop small portions of yoghurt around the lamb on top of the plums, onions. Scatter the watercress, herbs and additional almonds. Slice and serve at the table.

Notes

Gluten free, if replacing couscous with quinoa. Grain free, if replacing couscous with quinoa. Refined sugar free, can replace honey with erythritol. Dairy free optional, if replacing yoghurt with coconut yoghurt.
Start cooking with your presentation side down, so second half and final cook you have the lamb the ‘best’ side upwards for serving.
If you have time and inclination, you can marinade your lamb overnight ahead of cooking.
If you are stuck for time, you could put the lamb in a pressure cooker with an additional litre of water for 60 minutes, followed by the 15 minutes at 250° Celsius, just to develop the crust.

Roast pork shoulder with Hasselback potatoes, glazed carrots & easy gravy

Roast pork shoulder with Hasselback potatoes, glazed carrots & easy gravy

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Prep Time 45

Cook Time 3

Servings: 5

Course: Main Course

Cuisine: Modern Australian

Ingredients Method

Ingredients

Pork

2.5 kg rolled and boned pork shoulder
5 tablespoons olive oil
3 tablespoons sea salt flakes
1.5 kg Desiree or washed potatoes peeled and halved lengthways see tips
2 garlic cloves crushed
2 tablespoons chopped rosemary or thyme leaves + extra to serve
2 bunches Dutch carrots trimmed and peeled
2 tablespoons maple syrup or honey

Easy Gravy

250 g pouch Roast Pork Gravy
3 teaspoons Dijon mustard
2 teaspoons balsamic glaze

Method

Preheat oven to 240°C/220°C fan-forced. Drizzle pork with 1 tablespoon oil and rub it into the rind. Then, rub 2 tablespoons salt into the rind and score marks.
Place pork onto a greased rack in a large baking pan. Pour water into the pan until 1cm deep (ensure the pork does not touch the water). Roast pork for 40-45 minutes or until crackling is golden and crisp.
Reduce oven heat to 160°C/140°C fan-forced and roast pork, topping up the water, if necessary, for a further 2 hours 15 minutes to 2 hours 30 minutes or until just cooked through and the juices run clear (65°C when tested in the thickest part with a meat thermometer). Remove from oven, lightly cover with foil and rest for 10 minutes.
While the pork is cooking, line 2 large baking trays with baking paper. Place potatoes, one at a time, cut-side down onto a chopping board and make thin, evenly spaced cuts at 3mm intervals along the potato to about 1cm from the bottom (see tips). Transfer potatoes to a large bowl. Add 2 tablespoons oil, garlic and chopped herbs. Toss until well combined. Arrange potatoes, cut side down, onto a baking tray. Sprinkle with remaining salt. Roast for 1 hour 30 minutes or until crisp and golden.
Place carrots onto the remaining baking tray. Combine maple syrup or honey and the remaining 2 tablespoons oil in a jug. Whisk until combined. Pour mixture over carrots and toss until coated. Roast for 45-50 minutes or until tender and golden.
To make the Easy Gravy, microwave the gravy following packet directions. Pour into a heatproof jug. Add mustard and balsamic glaze. Stir until well combined.
Serve pork with potatoes and carrots. Garnish with extra herbs. Serve with the hot gravy.

CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE

CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE

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Servings: 4

Course: Main Dish

Cuisine: Modern Australian

Ingredients Method

Ingredients

4 boneless skin-on chicken breasts
sea salt falkes
freshly ground black pepper
1-2 tablespoons light olive oil
1 shallot (or small onion) diced
1 garlic clove minced
1 cup chicken stock
2 sprigs of fresh thyme
1 sprig of fresh rosemary
1 tablespoon unsalted butter

Method

Preheat your oven to 180c and season the boneless, skin-on chicken breasts (skin side) with a generous amount of the salt and black pepper.
Heat a large fry pan (non stick if possible) over medium-medium-high heat. When the pan is hot (check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.
Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear, don't not touch or move for 6-8 minutes.
Sprinkle with salt and black pepper before turning and continue to cook for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.
Return all the breasts back to the pan and place them in the preheated oven for 15-20 minutes or until cooked through.
Remove the chicken to a clean plate to rest, and start with the pan sauce.
Place the pan the chicken was in onto the stove top and heat over medium high heat.
Add in the diced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes.
Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes.
Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.
Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side and steamed greens and pan roasted potatoes.

Peppered Scotch Fillet With A Carrot & Herb Salad

Peppered Scotch Fillet With A Carrot & Herb Salad

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Prep Time 10

Cook Time 30

Servings: 4

Course: Main Course

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

4 x 200g beef scotch fillet steaks fat trimmed
2 bunches baby carrots trimmed, scrubbed
1 large red onion cut into thin wedges
3 tbsp olive oil
2 x 250g packets microwave 7 ancient grains
1/2 cup parsley leaves
1 cup small mint leaves
30 g goats cheese crumbled

Method

Preheat oven 200°C (180°fan-forced). Line a baking tray with baking paper. Add carrots and onion, drizzle with 1 tablespoon oil, season and toss to coat. Roast in oven for 25-30 minutes or until tender. Halve carrots.
Meanwhile, rub steaks with 1 tablespoon oil and season generously with freshly ground black pepper. Heat a char-grill pan or barbecue over medium-high heat. Cook steaks for 4-5 minutes each side or until cooked to your liking. Season with sea salt and set aside on a plate loosely covered in foil to rest for 5 minutes.
Prepare grains according to packet instructions. Set aside for 5 minutes to cool slightly. Place grains in a large bowl with carrots and onion and add pepitas, herbs and goats cheese. Drizzle with remaining oil, season and gently toss to combine. Serve with steaks.

Notes

Rump, sirloin or eye fillet steaks would also work well in this recipe.
Always rest your meat before serving – this will ensure the juices are locked in and the meat is tender.
You could also cook the steaks in a large non-stick fry pan.
Swap the goats cheese for feta or ricotta cheese.