Tuesday, 18 August 2009

Slime And You

This is an excellent source for information on mold and your food - how to deal with that furry mess in the fridge?  Read this information factsheet and find out.  I just thought the amount of info is useful and impressive.

I still prefer my mold to be in a nice blue cheese.

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Wednesday, 12 August 2009

Dukkah-crumbed Lamb & Fattoush

NAME: _Dukkah-crumbed Lamb & Fattoush

500g diced lamb
3tbsp mild chilli dukkah
150g snow peas
1/2stalk celery
1/2tsp salt
1tbsp olive oil
1 large lebanese bread
1tbsp olive oil
2tbsp olive oil
1tbsp malt vinegar
1tsp salt
1 clove garlic
2tsp pomegranate syrup
1tbsp tahini paste
1tbsp water
6 cherry tomatoes
small quantity of alfa-alfa and onion sprout mix

Mix the sauce ingredients in a blender and blend until creamy. Set aside.

Slice the lamb cubes into fairly thin slices across the grain, roll in dukkah, press down hard to make sure plenty of the dukkah adheres.  Cut snow peas into two or three pieces, slice celery into thin crescents.

Cut tomatoes into quarters and set aside until plating up.

Roll the bread tightly and slice in 5mm (1/4") slices, tease apart.

Heat the first 1tbsp oil in a non-stick pan until smoking, then place the lamb pieces in, sprinkle with the salt and fry until crisp, turn over and fry other side until crisp.  Add the snow peas and celery, toss until snow peas are bright green and almost cooked but still crisp.  Remove from pan and drain on paper towel or another piece of bread. Don't deglaze the pan, go to the next step.

Add the next lot of olive oil to the pan from above, toss in the bread, and toss every few minutes until the bread is golden to brown and crispy.  Put in a large bowl, add the meat and vegetables, and toss together.

Place a serving on a plate, drizzle with the dressing mixture, drop several pieces of tomato and some sprouts on as garnish.  Serve immediately while bread is crispy.

This will make a nice hearty entree sized dish for four people.  Bread goes soggy pretty quickly with the moisture from the meat and the dressing so serving quickly (tossing the ingredients at the table even) is important for a good dish.

I've made this with beef and pork and kangaroo as well, they all work with this mix.  Don't know that fowl would work, but it probably would.  Lamb is the most authentic, in what is otherwise a very non-authentic recipe.

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