Andy – Page 3 – Piedimonte's Recipes

Schnitzel Lamb Cutlets with Slaw

Schnitzel Lamb Cutlets with Slaw

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Servings: 4

Ingredients Method Notes

Ingredients

8 lamb cutlets excess fat trimmed
1 cup dried breadcrumbs
2 free-range eggs lightly beaten
1/2 cup plain flour
1/3 cup olive oil for shallow frying + 1 tbsp extra, for slaw
8 small kipfler potatoes halved lengthways
1/4 small red cabbage finely shredded
1/4 small green cabbage finely shredded
1 large carrot peeled, shredded
2 green onions finely sliced
1 tbsp currants
Zest and juice of 1 lemon +extra wedges to serve
1/3 cup whole egg mayonnaise
1 garlic clove crushed1 tbsp parsley leaves, finely shredded +extra leaves, to serve

Method

In a microwave safe container cook potatoes for 3-4 minutes on HIGH (100%) or until nearly tender. Lightly spray a large char-grill pan with oil and heat over medium-high heat. Cook potatoes for 5-6 minutes or until tender and lightly charred. Set aside to keep warm.
Meanwhile, place breadcrumbs in a large shallow bowl. Place flour on a large plate and season. Place eggs in a separate shallow bowl. Working with 1 lamb cutlet at a time, coat in flour, shaking off any excess. Dip in egg, then press in breadcrumb mixture to coat. Transfer to a plate lined with baking paper. Repeat with remaining cutlets.
Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb cutlets, in batches, for 3-4 minutes each side or until golden and cooked to your liking, replacing oil as necessary. Set cutlets aside on a plate lined with kitchen paper.
In a large bowl combine cabbage, carrot, onions and currants. Season, drizzle with extra oil and half the lemon juice and toss well to coat.
In a small bowl combine mayonnaise, garlic, lemon zest and remaining juice and parsley. Season and stir well to combine.
Serve cutlets with potatoes, slaw, aioli, lemon wedges and parsley leaves.

Notes

Lamb leg or rump steaks, beaten to 1cm thickness with a meat mallet, would also work well in this recipe.
Swap dried breadcrumbs for panko crumbs; add your choice of herb, finely chopped, or some grated parmesan to the breadcrumbs for an extra flavour hit.
Use a pre-pack coleslaw salad mix from the supermarket to save time.

Rump steak with mushroom sauce and baby potatoes

Rump steak with mushroom sauce and baby potatoes

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Prep Time 15

Cook Time 20

Servings: 3

Ingredients Method Notes

Ingredients

600 g rump steak cut into 4 portions
500 g “microwave in bag” white mini potatoes
3 tbsp olive oil
1 brown onion finely diced
200 g sliced button mushrooms
2 tbsp worcestershire sauce
1/3 cup sour cream
Baby rocket leaves and finely chopped parsley to serve

Method

lace bag of potatoes into microwave, as per packet instructions and microwave for 6 to 8 minutes, or until tender. Set aside covered with foil to keep warm. Drizzle with a little oil and season with salt and pepper, to serve.
Meanwhile, brush steaks with 1 tablespoon oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat. Add steaks and cook for 3 to 4 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil.
Increase temperature to medium-high. Add onion and mushrooms and cook for 4 to 5 minutes or until golden. Add worcestershire sauce, sour cream and 1/3 cup water. Bring to the boil and remove from the heat. Season with salt and pepper. Serve steaks topped with mushroom sauce, baby potatoes sprinkled with parsley, and baby rocket on the side.

Notes

You can prep the onions and parsley while the steaks are cooking - potatoes are cooking in the background

Perfect Pork Belly

Perfect Pork Belly

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Servings: 6

Course: Main Dish

Cuisine: Modern Australian

Ingredients Method

Ingredients

1.5 kg piece boneless pork belly skin scored at 1cm intervals
olive oil to drizzle
PORK BRINE
3/4 cup firmly packed brown sugar 170g
3/4 cup Sea salt 165g
4 garlic cloves crushed
1 tsp whole black peppercorns
2 cloves
1 bay leaf
1 thyme sprig

Method

Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry and set aside.
For the brine, place the sugar, salt, garlic, peppercorns, cloves, bay, thyme and 1.5L water in a saucepan over high heat. Cook, stirring, for 4 minutes or until sugar and salt have dissolved. Transfer to a bowl and chill until cooled to room temperature.
Pour brine into a plastic container and carefully place the pork in the brine, to cover meat but not skin. Chill overnight uncovered in the fridge, leaving the skin exposed to dry out.
The next day, preheat the oven to 220°C. Remove pork from brine, discarding brine and allow the pork to come to room temperature
Rub skin with oil and season with salt. Place pork, skin-side up, on a greased wire rack set in a roasting pan. Roast for 30 minutes or until the skin starts to bubble and crisp slightly.
Reduce oven to 150°C and roast for a further 1 hour 10 minutes, then increase oven to 200°C and cook for a further 20 minutes or until meat is cooked through and the crackling is crisp and golden. Rest the pork, loosely covered with foil, for 30 minutes.

Slow braised pork belly with apple soup, garlic purée and Port jus

Slow braised pork belly with apple soup, garlic purée and Port jus

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Prep Time 1

Cook Time 2

Total Time 3 2

Servings: 6 as a starter

Course: Dessert, Entree

Cuisine: Modern Australian

Ingredients Method

Ingredients

Pork Belly

1 kg of pork belly
100 g of sea salt

Apple Soup

2 Royal Gala apples peeled and chopped
2 tbsp of caster sugar
10 g of butter
100 ml of white chicken stock
black pepper
1 pinch of salt

Garlic purée

6 garlic cloves
1 tbsp of balsamic vinegar
4 tbsp of double cream
1 tbsp of grapeseed oil
50 g of butter

Port jus

290 ml of dry white port

Method

Sprinkle half the salt in the bottom of a tray and add the porky, skin-side down. Add the rest of the salt on top and rub in well. Cover with clingfilm and place in the fridge for 12 hours
Heat the oven to 80°C. Wash, dry and then wrap in cling film and then tin foil. Roast for 12 hours. Keep the juices for the Port jus; you will need 950ml
Remove from the oven, place another tray on top of the belly and weight down. Leave in the fridge for 24 hours. Remove the tin foil and the cling film and cut into portions
Brown the belly on all sides in a frying pan. Then place in a warm oven at 150°C
Place the apples in a saucepan with a pinch salt, sugar and chicken stock and bring to a simmer. When soft, liquidise and push through a sieve. Season, adding a knob of butter. Set aside
Heat the oven to 160°C. Wrap the garlic cloves in a large sheet of tin foil, douse with the grapeseed oil and season
Wrap into a parcel and slowly roast for 1 ½ hours. Take out and peel the cloves. Put into a blender with the cream, butter and balsamic. Blitz to a fine purée, sieve if desired and keep until needed
Reduce the stock by two thirds. Keep tasting; you want a full flavoured jus. Pass through a sieve into another pan. Reduce the white port until syrupy, then add the port to the jus
To plate warm all the components separately and serve with the pork belly

BBQ yogurt-marinated lamb chops

BBQ yogurt-marinated lamb chops

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Servings: 4

Course: Main Dish

Cuisine: Modern Australian

Ingredients Method

Ingredients

1 tsp heapedcumin seeds
1 tsp heapedcoriander seeds
1 garlic clove crushed with a little salt
2 tbsp yogurt
large pinch chilli flakes
1/2 tsp paprika
2 tbsp olive oil
Juice of 1/2 lemon and wedges, to serve
8 lamb chops loin or cutlets
Handful of coriander leaves to serve

Method

Place the cumin and coriander seeds in a mortar and grind with a pestle to a coarse powder. Transfer to a bowl and stir in the garlic, yogurt, chilli, paprika, oil and lemon juice. Add the lamb chops and rub in the marinade.
Marinate in the fridge for at least two hours.
Heat a griddle pan or barbecue until medium-hot.
Season the lamb with a little salt and grill for 2-3 minutes on each side until char marks appear, but still pink inside.
Leave to rest for a couple of minutes before serving.

Roast Beef Topside W. Horseradish Cream & Rosemary Crust

Roast Beef Topside W. Horseradish Cream & Rosemary Crust

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Prep Time 15

Servings: 3

Course: Main Course

Cuisine: Modern Australian

Ingredients Method

Ingredients

1 kg beef topside roast
1 Handful rosemary sprigs
2 tbsp horseradish cream or horseradish mustard
Freshly ground pepper

Method

Heat your oven to 220°C. Unwrap the beef. Pat dry and rest for 1 hr to come to room temperature.
Take half the rosemary leaves off their sprigs and finely chop.
Mix the chopped rosemary with 2 tbsp horseradish cream and a good pinch of pepper. Rub the mustard mix all over the beef.
Sit the beef in a roasting tin that fits well. Cover the sides of the beef with foil so just the fat on top is exposed to the heat (this keeps it moist).
Put the beef in the centre of the oven, on the middle shelf. Turn the heat down to 180°C and cook for 45 mins for rare, 1 hr for medium-rare and 1 hr 15 mins for well done.
Transfer the beef to a board or warm plate, loosely cover with foil and rest for 30 mins.
Serve the beef in slices, with roast veggies and garnish with the remaining rosemary sprigs.

Crispy-Skin Chicken Breast W. White Wine Sauce

Crispy-Skin Chicken Breast W. White Wine Sauce

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Servings: 4

Course: Main Dish

Cuisine: Modern Australian

Ingredients Method

Ingredients

4 skin-on chicken breasts
Sea salt flakes
freshly ground black pepper
1/4 cup olive oil
6 cloves medium garlic3 peeled and smashed 3 minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried Rosemary crushed
2 tablespoons canola oil
1 cup dry white wine
3 tablespoons to 4unsalted butter chilled

Method

Season the chicken all over with salt and pepper. In a large zippered plastic bag, combine the olive oil, whole smashed garlic, oregano, thyme, and rosemary. Add the chicken and rub the marinade all over to coat each breast. Seal the bag and refrigerate for at least 2 hours or as long as overnight.
Remove the chicken breasts from the bag, letting the excess marinade drip off. Transfer the chicken to a plate and set aside. Place a large cast-iron or other heavy frying pan over medium-high heat. Have ready a second cast-iron or heavy frying pan that fits just inside the first one, as if they’re nestig.
When the first pan is very hot, add the canola oil. When the oil is hot (it should shimmer but not smoke), put the chicken breasts in the pan skin-side down. Cover with a piece of aluminium foil that just covers the breasts. Place the second frying pan on top of the foil covering the chicken breasts.
Reduce the heat to medium and cook, without moving the chicken, until the skin is crispy and a deep golden brown, about 5 minutes. Remove the pan and foil, turn the chicken halves over, and continue to cook for about 5 minutes longer or until cooked through. Transfer the chicken to a warm platter and let rest for 10 minutes while you make the sauce.
Return the frying pan to the stovetop over medium-high heat. Add the wine and minced garlic and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Cook for about 4 minutes. Add the butter in pieces, whisking it into the sauce until the sauce is smooth and silky. Transfer the chicken to warmed serving plates and spoon over the sauce.
Serve with braised carrots and steamed seasonal greens.

Crackled Boneless Pork Leg Roast With Crunchy Parmesan & Sage Potatoes

Crackled Boneless Pork Leg Roast With Crunchy Parmesan & Sage Potatoes

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Prep Time 15

Cook Time 2 30

Servings: 5

Course: Main Course

Ingredients Method

Ingredients

2.5 kg boneless pork leg roast rind on and scored (see tips)
2 tablespoons olive oil
1 tablespoon sea salt flakes
Store-bought Honey & Mustard Finishing Sauce or chicken gravy heated, to serve

Crunchy parmesan & sage potatoes

2 x 500g bags microwavable baby white potatoes
1/4 cup finely grated parmesan
80 g butter melted
1/2 cup sage leaves

Method

Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.
Reduce heat to 180°C/160°C fan-forced and roast for 1 hour and 20 minutes or until 65°C when tested in the thickest part with a meat thermometer. Remove pork from the oven. Cover with foil and rest for 10 minutes.
Meanwhile, to make crunchy parmesan and sage potatoes, pierce the bag and microwave potatoes, one bag at a time, on high for 7 minutes each. Stand for 10 minutes to cool slightly. Drain and set aside to dry.
Sprinkle parmesan onto a large baking tray lined with baking paper. Drizzle with melted butter. Sprinkle with sage leaves. Using a potato masher, “squash” potatoes to about 2cm thick. Place potatoes onto cheese mixture. Place potatoes in the oven, in the last 35 minutes of cooking pork. Turn potatoes in the last 10 minutes of cooking.
Serve pork with potatoes and sauce or gravy.

Indian Style Roast Chicken

This recipe is a great way to jazz up a traditional roast, where the chicken is marinated in yoghurt and spices making it incredibly tender. The flavours here are really fantastic and it’s worth the marinating time. When served on a bed of cardamom couscous, this really becomes something special.

Indian Style Roast Chicken w. Cardamom, Almond & Corriander Coucous

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Cuisine: Indian

Ingredients Method Notes

Ingredients

1.5 kg whole chicken
2 large onions peeled and cut into thick slices
1 tbsp rapeseed oil
1 lemon halved
For the marinade:
2 large garlic cloves crushed
1 tbsp freshly grated root ginger
1 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp hot paprika
1 tbsp ground turmeric
2 tbsp rapeseed oil
250 ml natural yogurt
sea salt and freshly ground black pepper
3 cardamom pods
200 g couscous
2 tsp vegetable stock granules
handful fresh coriander leaves roughly chopped
100 g toasted silvered almonds

Method

To make the marinade, mix the garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, olive oil and yogurt in a large bowl and season with salt and pepper. Slash the chicken legs several times with a sharp knife, then rub the marinade all over the chicken, both inside and out. If time allows put the chicken in a large food bag, or covered in a non-metallic dish, and leave to marinate for at least 4 hours, or up to 24 hours is best.
Take chicken out of the fridge 30 minutes before it goes into the oven. Preheat the oven to 230°C. Lay the onions in an oval casserole dish or non metallic roasting pan and then drizzle over the grapeseed oil. Season with salt and pepper and sit the chicken on top.
Put the lemon inside the chicken’s cavity and place in the oven and immediately reduce the heat to 200C. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 50 minutes, basting the chicken halfway through cooking.
Meanwhile, prepare the couscous. Bash the cardamom pods with the back of a knife and place them in a bowl with the couscous. Add the stock granules and cover with boiling water, cover with cling film and leave until all the water has been soaked up and the couscous is nice a plump. Using a fork fluff up the couscous when it’s ready and fold in the coriander and almonds.
Let the chicken rest for 10 minutes before you carve it, then arrange on warmed serving plates with the onions and couscous to serve then drizzle with pan juices.

Notes

NOTE: You will need a non metallic roasting dish so the acid in the lemon juice doesn't react with it.

BBQ spiced butterflied leg of lamb

BBQ spiced butterflied leg of lamb

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Servings: 6

Course: Main Dish, Platter

Cuisine: Indian, Modern Australian

Ingredients Method

Ingredients

For the lamb

1 x 2kg butterflied leg of lamb
1 x 170g Greek yogurt to serve

For the marinade

50 g Butter melted
2 tbsp olive oil
2 tbsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp smoked garlic powder or garlic salt
1 tbsp chopped fresh thyme
juice and zest of 1 lemon
2 tbsp Sumac
pinch aof chilli flakes
leaves ½ x 28g pack flat-leaf parsley only, chopped
1 leaves x 28g pack mint only, chopped

Method

Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper. Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking.
Preheat the barbecue and, once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden. Turn and cook for a further 5 minutes.
Reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt and rice - or serve in wraps with a simple salad and pickled red onion - yum!