This is one of the simplest and most tasty dishes I've made in a while! The perfect weeknight dinner. Of course you could get fancy with the spices and make your own madras paste if you felt like it and had the time, but I took the easy (and quick) path with a store bought one.
4 lamb cutlets
1/4 cup light sour cream
1 tbsp madras curry paste
1/2 cup basmati rice
1 small yellow capsicum, diced
2 spring onions, finely sliced
1/4 cup fresh coriander, chopped
1 lime, juiced
Sea salt & cracked pepper
Combine the sour cream and curry paste in a bowl, add the lamb cutlets and toss well to coat. Cover and leave to marinate in the fridge for one hour.
Cook the rice according to packet directions, then transfer to a large bowl and refrigerate.
Meanwhile cook the lamb on a hot grill for approximately 4 minutes on each side (for medium), then remove from the heat and allow to rest in a warm spot.
Combine the cooled rice, capsicum, coriander and lime juice, season well with salt and pepper then spoon onto serving plates. Arrange the lamb cutlets on top and garnish with extra lime wedges.
Sunday, February 21, 2010
Monday, February 15, 2010
If you were to judge simply based on the heading, you would probably think this is a pretty fattening meal right? Well not so! Believe it or not this treat is actually an adaptation of a Weight Watchers recipe!
I cooked it up for Valentines Day and it was delicious, with lovely juicy chicken, soft melty cheese and crisp prosciutto all wrapped up in a neat little bundle that looked really very fancy, but was really rather simple!
1 large skinless chicken breast (approx 250g)
4 slices prosciutto (or 2 if they are quite wide)
35g camembert cheese, roughly chopped
6 basil leaves, roughly torn
250ml boiling water
1 chicken stock cube
4 tbsp white wine
Sea salt & cracked pepper
Preheat the oven to 190 degrees.
Start by slicing your chicken breast through the middle lengthways, so you end up with 2 flattish fillets. Then, place them between a couple of sheets of cling wrap and bash them out with a meat hammer until they are reasonably thin (about half a cm). Next trim up the edges so you are left with a rectangle shape of chicken. Repeat with the second fillet.
Lay out the prosciutto on a board and place the chicken on top. At one end arrange half the cheese and a couple of basil leaves, and season well with pepper and a little salt. Now simply roll it all up, and place into a shallow baking dish. If you make sure the loose end of prosciutto sits on the bottom it won't come undone whilst cooking.
Next dissolve the stock cube in the boiling water, add the wine and pour around the chicken into the baking dish. Cover with foil and bake for 15 minutes, then remove the foil and cook for a further 20 minutes. I poured off some of the liquid before commencing with the second stage of baking, just to help it crisp up a bit more.
Serve with some steamed greens and fresh lemon. I used asparagus and snow peas, but you could also use spinach, broccoli, whatever you have in the fridge!