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Forum Guru
 
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Hi there, Here are some recipes that I have found to make while looking through my 3 shelves of cookbooks! YES I love to cook which makes it hard to diet and why I am back for a 3rd time!!! L Lamb, Eggplant & Zucchini Stack (serves 4) 1 tsp dried basil 2 Garlic Cloves diced 1 tbs Olive Oil 800g Lamb Fillet (or Lamb seaks, could use beef steaks or chicken too) 1 Onion finely diced 1 Can chopped/crushed Tomatoes strained (juice reserved) 1 large eggplant or could use 4-6 baby eggplants cut into thick slices 2 Zucchini, cut into thick slices on the diagonal It says to use yoghurt for the dressing but I thought you could use the philly cheese and Make it runny by adding a bit of water and lemon juice to taste until runny consistency. 1. Combine the basil, half of the garlic and half of the oil in a bowl. Add lamb, turning To coat. Season 2. Heat remaining oil in frying pan on med heat. Cook onion and remaining garlic Until soft. Add tomatoes and ¼ cup of reserved juice and simmer for 5 min (I added Some mixed herbs to give it some flavour and a dash of red wine) and season. 3. Meanwhile, spray another frying pan with oil and cook the eggplant and zucchini in Batches until golden and tender on each side. Remove and keep warm in an oven on 100 degrees while you cook the rest of the eggplant and zucchini. Once that is all cooked Spray pan again and cook your lamb or other meat to your liking (I like mine med rare). 4. Let the lamb sit while you plate up the rest of the food. Layer tomato, eggplant, zucchini And then the sliced lamb on the plate. Drizzle with a bit of the philly dressing…. YUMMO!! Also found this on taste, suppose you could add mince to it as well http://www.taste.com.au/recipes/3086/eggplant+ricotta+rolls http://www.taste.com.au/recipes/15754/beef+tomato+eggplant+rolls http://www.taste.com.au/recipes/14243/balsamic+lamb+with+eggplant+and+spinach http://www.taste.com.au/recipes/15046/barbecued+salmon+with+lemon+and+herbs this one is sooooo yummy minus the potatoes.... can maybe add some beans or eggplant, carrots, or what ever other veg you want... http://www.foodnetwork.com/recipes/jamie-oliver/crispy-and-sticky-chicken-thighs-with-squashed-new-potatoes-and-tomatoes-recipe/index.html My Marinade - Lamb chops, steak, kebabs or even beef fillet Salt, Pepper, Rosemary, chopped garlic, decent splash of Balsamic Vinegar, worcestershire sauce, soy sauce and if you want a splash of red wine (you can leave that out). Let the meat soak for about 2-3 hours. HAPPY COOKING  and if i think of anymore or come across anymore i will post them up hehere
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Forum Guru
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Last Login: Thursday, 25 February 2010 11:24 PM
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Something different.....
Chicken Mango Rissole Recipe - Deeeeelish!
500g Chicken mince
1 egg
1 mango chopped up or Tin of mangoes (juice not used)
1 Onion
2 cloves garlic
1-2 tablespoons of Thyme
splash of Worcestershire Sauce
1 tablespoon tomato paste
salt & pepper
1/2 - 1 cup Simply fiber (replaces the breadcrumbs) depends if you like a soft or hardish consistancy to your rissoles - add how ever much you want....
Sautee the onion and garlic till soft and set aside to cool - i do this cause i don't think it cooks properly if you chop it and put it straight in the mix...
Mix all in a bowl and then make your rissoles.....YUMMMMO!
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Supreme Being
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Lamb, Eggplant & Zucchini Stack sounds really yumm -- might do that for tea tonight  thanks for sharing
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Supreme Being
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Last Login: Sunday, 28 February 2010 8:17 AM
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| I tried the chicken and mango rissoles last night, the whole family absolutely LOVED them. Thanks Tasha they were awesome deffinately do them again Karen
  
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Hi Karen,
I'm glad the family loved them. I saw them at the butcher's ages ago and thought they were delish! The next time I had a BBQ I thought, I might try making them (worked out cheaper too) and they tasted just as good as the butcher's ones….. mmmmm making me hungry now hehe
This is another one that i made up last night!!!
Stuffed Chicken Breast with Mushroom Ragu! Yummy!!!
Serves 2
Ingredients
2 Chicken Breasts
Low fat ricotta cheese (enough to fit in the pocket of the chicken)
Nutmeg (little shake – depending on your taste and liking of it)
Grated Lemon rind (then finely chop)
Salt and Pepper (to taste)
4 Basil leaves (finely chopped)
6 Baby Spinach leaves (finely chopped)
2 Cups sliced button mushrooms
5 dried porcini mushrooms chopped
Garlic
½ Veg stock
Butter (tinny knob)
Little Splash White wine (it’s allowed as long as you don’t cook with it all the time – I checked )
Method
Mix ricotta, lemon rind, nutmeg, basil, spinach, salt & pepper in a bowl and set aside in the fridge for the flavours to infuse.
Chop the porcini mushrooms and soak in a bowl with hot water for 10 min (enough to make a half cup of stock) and then chop the rest of the button mushrooms and set aside in a bowl.
Cut a pocket in the chicken breasts and stuff the ricotta mix in there and the secure the opening with a toothpick. Put chicken in a ceramic baking dish (lightly sprayed with oil) and then drizzle some of the porcini stock on the bottom so the chicken doesn’t stick and it saves it drying out. Place in the oven on around 200 (mine is not fan forced) for 25-30 min or until chicken is cooked)
Ragu – lightly spray a frying pan with oil and sauté the garlic on a low heat till soft. Chuck in the mushrooms (reserve the porcini stock) and cook down till they are just tender. Then add the porcini stock, veg stock and wine and simmer till reduced to half. When it has reduced add the tinny knob of butter and cook till it thickens a bit (if it’s simmered down too much so there is no sauce just add a bit of water from the kettle and cook for 1 minute)
Place Chicken on the plate and place the mushrooms and sauce over the top of the chicken, serve with some asparagus and salad…. Mmmmm delish!!!!
xx
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Supreme Being
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| ohhh the stuffed chicken breast sounds yummo too, ive kept that one, thanks
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Supreme Being
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Last Login: Sunday, 28 February 2010 8:17 AM
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| I think I'll definately be trying your stuffed chicken receipe too Tasha, I'm drooling already, I'll let you know how they go. Cheers Karen
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Forum Guru
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Last Login: Thursday, 25 February 2010 11:24 PM
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I hope you will like it
Another one i did last night was....
Serves 2
3 Lamb Steaks (1 steak for me and 2 for my partner)
1 tablespoon Tikka Masala Paste
Tin chopped Tomatoes
1/2 finely diced onion
2 cloves garlic
¼ cup water
Rub the Tikka paste all over the lamb steaks and put in the fridge to marinate for 3hours.
Spray a frying pan with oil and sauté the garlic and onion till soft on a low heat. Add tin of tomatoes and ¼ cup of water salt and pepper to taste and simmer for 5 min. Then add steak to the pan and cook them to your liking (I like mine a little pink in the middle) with the tomato mix, making sure you spread the tomatoes on the steak as they cook to get some of the curry flavour. Once steaks are cooked, place the tomato mix on the plate and the steaks on top – serve with some beans, broccoli and cauliflower… or whatever veg you would like.
Tonight i am going to try the chicken pizza's on the forum - the look yummy
Happy Cooking! 
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Forum Guru
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Last Login: Thursday, 25 February 2010 11:24 PM
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Hiya,
Here is a real nice fresh salad for summer time that I came up with…..
1 bag of baby spinach
1 bag of rocket
1 mango thinly sliced
1 avocado thinly sliced
1 pear thinly sliced
Wash and drain spinach & rocket, lay it on a platter. Arrange mango, pear & avocado on top and serve with a drizzle of olive oil and balsamic vinegar!
mmmmm think i am going to make it for tonights BBQ
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