Recipes from Holly, Kerry, Liz and Lauren 21/8/06
Carrots with fetta and mint (serves 4)
|
4 carrots |
1 tablespoon red wine vinegar |
1. Peel carrots and cut into chunks. Cook until tender but firm.
2. While cooking, mix together vinegar and brown sugar.
3. Drain the carrots and tip back into the hot pan. Pour over the vinegar mixture. Shake and toss to coat well then put lid on and let sit for 5 minutes. Mix through the crumbled fetta and scatter with torn mint leaves.
Lamb with cashew nut rice (serves 4)
| 500g lamb backstraps 2 onions, sliced 1 lemon Half a bunch of mint, finely tossed 1 tablespoon olive oil |
1 heaped teaspoon cumin 1 cup natural yoghurt 1 cup basmati rice Handful of lightly roasted cashews |
1. Fry onions in olive oil until soft in a high sided pan.
2. Meanwhile make the yoghurt mint sauce by adding the juice of a lemon, a pinch pf sea salt and chopped mint to the yoghurt.
3. Rinse the rice until the water runs clear, then add it to the onions, along with the cumin. Cook for a minute or so then add 2 cups of hot water, bring to the boil, cover and simmer on a low heat until rice is cooked (about 10 minutes).
4. Meanwhile, season lamb with pepper, then grill/pan fry/barbecue until cooked to your liking and rest to the side.
5. Fluff the rice with a fork and mix through roughly chopped cashews. Slice the lamb diagonally, then place on the rice with the yoghurt sauce drizzled over.
6. Serve with the carrots and some greens such as broccoli etc or a side salad.
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