It feels like forever since I have been here….how are you all?
Settling in to school/work/new year routines?
I have had an incredibly busy start to the year and really just haven’t had time to do the things I enjoy doing (i.e. blogging and catching up on how you are all doing, to name a few!)
However, I’ve just had a week off, relaxed, recharged and now feel ready to take on 2013! Better late than never, I say! Oh, and we’ve finally got internet connected in our new place so I can access my blog without exceeding the download limits on my iPhone….slave to technology, yes I am! Just kidding, I also had a very nice time unplugging for a few days over the recent long weekend
Aussie readers, how was your Australia Day weekend? Did you celebrate, have a BBQ, or just enjoy a day off work? Australia Day is my favourite day of the year, a time to celebrate being Australian, having a BBQ, hanging with friends and family and listening to Triple J’s Hottest 100 Countdown. This weekend we celebrated at a beach party at Yorkes, and it was fabulous, one of the most fun times I’ve had in ages.
I am sure I will have some photos to share with you in coming weeks, but for today’s post I wanted to share a couple of Aussie-themed recipes with you. These recipes also mark my 52nd and 53rd new dish….which means, I’ve cooked one new dish a week for a whole year!!!! When I started this challenge, I really just needed something to do and something to add to my blog. I’ve enjoyed trying some new cuisines and challenging myself to move away from the standard meat and three veg I was so fond of cooking.
I’m not sure at this stage if I am going to continue cooking one new dish a week this year. I would like to, but due to time constraints, I won’t have time to blog about them all….just the really awesome ones
I do aim to improve my creativity in the kitchen, learning how to combine flavours without a recipe, adapt recipes on my own, as opposed to following them to a ‘t’ and I also intend to improve my food photography skills, so (hopefully) you are going to see better photos from now on.
Without further ado, here are two Aussie-themed dishes that I cooked last week.
First up we have some ‘apple and macadamia crusted lamb cutlets’, with a recipe adapted from taste.com.au. This dish combines two very Australian ingredients, lamb and macadamia nuts. Australians are some of the world’s biggest consumers of lamb and we are also one of the world’s biggest lamb producers. This certainly rings true in our family, coming from a string of sheep farmers (and eaters ). Macadamia nuts are native to Australia…and are delicious too! The combination of the macadamia and apple went so well with the lamb cutlets, and was a delicious change to crumbing with breadcrumbs.
6 lamb cutlets
100g macadamia nuts
1 small granny smith apple, peeled and grated
1 lemon, rind grated, and juiced
1 tbs dried thyme (fresh rosemary would be better, but we had none on hand)
S&P, to taste
In a processor, or mortar and pestle, roughly crush the macadamias. Combine with the apple, lemon rind and thyme. Season with salt and pepper.
Preheat your oven to 200 degrees (C). Place the lamb cutlets in a roasting pan and press the macadamia mixture onto the lamb. Spray lightly with canola oil. Roast for approximately 20-25 minutes.
- We served our lamb cutlets with a simple rocket and tomato salad, drizzling the lemon juice over the top, and some macadamia/chilli potatoes.
For the potatoes
1 sweet potato, peeled and cut into wedges
1/2 sweet potato, peeled and cut into wedges
1 tsp macadamia oil
1/2 tsp olive oil
1/2 green chilli, chopped finely
1 tsp fresh basil, chopped finely (fresh from the garden )
1 tsp fresh chives, chopped finely (also fresh from the garden )
Combine all of the above ingredients together and roast in the same pan with the lamb for about 25 minutes. Yum!
And, now onto dessert, a delicious ‘passionfruit custard slice’! I found this recipe on taste.com.au also, and followed it exactly, so please see this link for details. Both of these dishes were under a list of Australian recipes. As passionfruit is not native to Australia (but is grown here and very popular) and the custard slice originated in France, I am not 100% sure what makes this Australian. I do know that custard slices are very popular here though, so I decided that was good enough for me!
These are the lattice biscuits…they’re sweet, pastry biscuits. I’ve never had them before and they’re tasty enough on their own!