Lamb Fillet |
Lamb Fillet with Couscous and Spiced Oranges |
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Oil 6 x 200 g lamb fillets, trimmed 1 cup instant couscous 1 cup boiling water 2 tablespoons butter Salt and pepper 1 bunch flat leafed parsley leaves, chopped roughly 100 g pine nuts, lightly toasted Spiced Oranges <= click to see |
Preheat oven to 200C. Heat a lightly oiled frying pan over a high heat and sear the lamb on all sides. Transfer the lamb to a baking pan and roast for 5-7 minutes in the preheated oven. Remove from the oven and rest for 5 minutes before slicing diagonally. Pour the couscous into a saucepan and add the boiling water. Set aside for a few minutes, then add the butter and season to taste. Gently heat the couscous, then add the parsley and pine nuts. Stir with a folk to separate the grains, cover and set aside. |
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To serve. Pile the couscous onto 6 warm
plates and lay the lamb fillets over the top. Serve with spiced oranges in a bowl along side. |
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Leg of Lamb |
Butterflied Leg of Lamb with Thyme and Mustard Crust. |
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1.5 to 1.5 kg leg of
lamb, boned and butterflied Thyme Crust 1/4 cup thyme leaves 1 lemon, zested rind and juice 3 cloves of garlic, crushed 1 tablespoon Dijon mustard 1 tablespoon seeded mustard 100 ml olive oil 2 cups fresh breadcrumbs, from good crusty bread 1 egg, lightly beaten Wire rack and roasting pan |
For thyme crust, place all the
ingredients in a food processor. Blend to a smooth paste. Season lamb to taste and spread with paste. Place lamb on a wire rack in a roasting pan and roast at 200C for 35 - 45 minutes for pink. Adjust time to your liking and oven. Rest in a warm place for 15 minutes before carving. Serve with roast vegetables. Serves 6. |
Lemon Meringue |
From the original Margaret Fulton Cookbook |
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Pastry 80 g butter 1 egg 1/3 cup sugar 3/4 cup self raising flour 3/4 cup plain flour 1 teaspoon vanilla essence
Filling
Meringue 22 cm pie plate |
Pastry. Cream together butter,
sugar and vanilla. Add egg and beat well. Stir in sifted flours. Turn out on
to a floured board and knead lightly. Chill for one hour. Roll out on a floured board to fit the pie plate. Pinch the edges and prick the base. Bake in the oven at 210C for 15 minutes, reduce to 180C for further 5-10 minutes until crust is golden. Allow to cool. Filling. Double saucepan method. In top of a double saucepan mix egg yolks, sugar, flour, lemon rind and gradually stir in the lemon juice and water. Cook, stirring, over boiling water until mixture is smooth and thick. Microwave oven method. Mix as above in bowl and the place in microwave at Medium for 2 minutes and stir, 1 minute and stir, 30 seconds and stir, 30 seconds and stir. i.e. 2m + 1m + 30s +30s. May need varying to suit microwave. Cool, pour into pie shell. Meringue. Beat egg whites and cream of tartar until thick and gradually add sugar, 2 tablespoons at a time. Beat until all sugar is dissolved. |
| Spread filling into pie shell, sealing to the edges with meringue. Bake in oven at 180C or until top is golden. Serves 8. | |
Lemon Tart |
Another Stephanie recipe, perfect for morning coffee or afternoon tea. |
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1 quantity
Shortcrust Pastry <= click to see 3 large Lemons 6 eggs 250g Caster sugar Pure icing sugar, for dusting 200ml Cream Sprig of mint for garnish, optional 24cm loose-bottomed deep flan tin |
Line flan tin with pastry, then
bake blind at 200C for 20 minutes. Reset oven to 160C. Zest and juice lemons. Combine eggs and sugar until well amalgamated, the add zest and juice and stir well. Add cream and mix well using a balloon whisk. Pour into just-baked pastry case and bake for 35 - 45 minutes until almost set. |
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Cool in tin for at least 30 minutes
before serving. Serve dusted with icing sugar and thick cream. Optional, garnish with a sprig of mint. |
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Lumberjack Cake |
Favorite comfort food from Beverly Sutherland Smith |
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Cake 2 medium sized apples 185 g dates 1 teaspoon bi-carbonate soda 1 cup boiling water 125 g butter 1 cup sugar 1 large egg 1 teaspoon vanilla essence 1 ½ cups plain flour 1/2 teaspoon salt
Topping 20 cm square tin buttered and lined with non-stick baking paper |
Cake Peel, core and chop the apples into small pieces. Chop dates and mix apples with bi-carbonate of soda and boiling water. Leave to cool until luke-warm. Cream butter and sugar until light and fluffy, add egg and vanilla. Beat well. Sift flour into creamed mixture, alternately with fruit. Pour into prepared tin and bake at 180C for about 60 minutes or until cooked.
Topping |