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| RACKS OF LAMB WITH TAPENADE RELISH |
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Delicious
mini-racks of lamb cooked on the barbecue and served with a relish of shallots,
black olive paste and rosemary.
Serves
4
- 4 mini-racks
of lamb (2 chops each)
- Oil for brushing
- Salt and freshly ground
pepper
- Salad leaves for garnish
For
the relish
- 3 tbsp black olive tapenade
- 2 shallots,
peeled and finely sliced
- 2 tsp
finely chopped
- fresh
rosemary
- 1 1/2
tbsp olive oil
- Good
squeeze of lemon juice
- A few
sliced shallots and fresh rosemary garnish
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Brush
lamb with oil and season with freshly grounded black pepper. Place over hot
coals and grill until seared all over but ideally still pink in the centre -
about 10 minutes - occasionally brushing with oil.
Meanwhile,
mix tapenade with shallots, rosemary, olive oil and lemon juice.
When lamb
is cooked to preference, season with a little salt and transfer to warmed
serving plates. Serve with spoonfuls of tapenade relish, topped with sliced
shallots and rosemary spriglets, and a handful of salad leaves.
Preparation
time: 15 minutes
Cooking time:
approx 10 minutes
Approximate
nutritional values per person:
350 calories,
13g protein, 29g fat, 2g carbohydrate
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| GARLIC PRAWNS |
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A very
impressive yet surprisingly simple seafood dish of tiger prawns basted with
olive oil, garlic, lemon and parsley.
Serves
4
- 2 fat
cloves of garlic, peeled and grated
- 3 tbsp olive oil
- 1 tbsp fresh parsley,
roughly chopped
- Juice and grated zest
of 1 lemon
- 16 raw tiger prawns
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Mix the
garlic, olive oil, parsley, lemon juice and zest in a bowl. Transfer half to
a separate bowl.
Place
the prawns over hot coals, brushing half the flavoured oil. Cook until pink,
turning over just once. Dress barbecued prawns with remaining oil just before
serving.
Preparation
time: 10 minutes
Cooking time:
approx 8 minutes
Approximate
nutritional values per person:
130 calories,
11g protein, 12g fat, 1g carbohydrate
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| SCALLOPS WITH PEA PUREE |
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These
tender scallops need the briefest of cooking over hot coals to char each side.
Serve them with a fresh-tasting cold garden pea purée, flavoured with
mint
Serves
4
- 1 tsp
grated fresh root ginger
- 2 cloves garlic, peeled
and grated
- Juice of 1/2 a lemon
- 1 tbsp sunflower oil
- 16 whole scallops without
corals
- Rocket leaves for garnish
For the pea
purée
- 100g/4oz cooked garden
peas, either fresh or frozen
- 5 tbsp extra virgin oil
- 1 tbsp fresh mint leaves,
chopped
- Salt and freshly ground
black pepper
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First,
make pea purée. Place peas in a processor and whizz until smooth. Add
olive oil and mint then season with salt and freshly ground balck pepper. Spoon
into a pot and store in the fridge until required.
Mix ginger,
garlic, lemon juice and oil together in a bowl. Place scallops in a shallow
dish and pour marinade over. Leave to infuse for around 20 minutes.
Remove
scallops from marinade and grill over hot coals for 30 seconds or so each
side, until charred and just opaque. Remove immediately and transfer to plates
to catch juices. Season and serve with pea purée, garnished with rocket
leaves.
Preparation
time: 20 minutes, plus marinating
Cooking time:
approx 2 minutes
Approximate
nutritional values per person:
254 calories,
28g protein, 24g fat, 8g carbohydrate
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