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INGREDIENTS:

1 french rack of lamb, 8 chops in total
1 cup chopped fresh herbs (mint, parsley, thyme, chives) + extra for garnish
5 cloves of garlic
juice and zest of 2 lemons + plus extra for garnish
2 tablespoons capers, rinsed and drained
1/2 cup toasted walnuts
1 tablespoon all-purpose flour
1/4 cup olive oil
salt and black pepper, to taste

SAUCE INGREDIENTS:

olive oil
2 shallots or 1 large shallot finely chopped
1 tablespoon Dijon mustard
2 cups chicken or beef stock
1 heaping tablespoon crème fraîche
fresh chopped parsley
salt and black pepper, to taste

 

PREPARATION:

  1. To make the crust: in a food processor, combine the herbs with the olive oil, lemon juice and zest, capers, walnuts, flour, salt and pepper. Pulse lightly until everything is crumbly yet a little sticky.
  2. Salt and pepper the rack of lamb and then cover both sides with the crust and marinate in the refrigerator for 4-6 hours.
  3. Before baking preheat the oven to 425 degrees and bake the lamb in an oven-safe pan or dish for 25 minutes. If you like your meat cooked well-done, add another 7-10 minutes.
  4. While the lamb is roasting, prepare the sauce. In a saute pan, add about a tablespoon of olive oil to the pan on medium heat and once it comes to temperature, add in the shallots and cook until translucent and on the verge of turning light brown.
  5. At this point, add in the Dijon mustard, chicken or beef stock, salt, black pepper and allow it to reduce.
  6. Once reduced to your liking, add in the crème fraîche and parsley.
  7. Once the lamb is cooked, let it rest outside the oven covered in aluminium foil for 15 minutes. Serve the lamb with the sauce and garnish with some fresh lemon and chopped herbs.
  8. I also added some asparagus in the pan with the lamb, towards the end of cooking.  I served the lamb with a sunchoke mash as well.

SALAD INGREDIENTS:

2 Beef fillet steaks or rump steak
1 teaspoon vegetable oil
2 mini cucumbers, cut into wedges
10 Cherry Tomatoes, halved
1/2 small red onion, finely sliced
Handful of Coriander, stems finely chopped and leaves left whole
1/2 small red chilli, finely chopped

DRESSING INGREDIENTS:

1/2 large garlic clove, minced
1 tablespoon vegetable oil
2 teaspoons fish sauce
2 tablespoons lime juice
2 teaspoons brown sugar
1 teaspoon sesame oil
1 tablespoon water
Sea salt & Pepper

PREPARATION:

  1. Combine all the dressing ingredients and mix well until sugar is completely dissolved.
  2. To cook the steak, heat a griddle pan. Add the vegetable oil.
  3. Place the steaks on the pan and cook for about 5 minutes each side, so they are 'medium'. Its best not to overcook them for this dish, as you want the beef tender.
  4. When its done, set aside and let it rest for a few minutes.
  5. Place the cucumber, tomatoes, red onion, chilli and coriander into serving plate.
  6. Slice up the beef into thin pieces and add to the salad. Drizzle the dressing over and toss to combine.
  7. Let the cucumbers and beef soak up some of the dressing for extra flavour. Season with sea salt and pepper.

INGREDIENTS:

1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped

PREPARATION:

  1. Combine soy, honey, sesame, garlic and ginger in a shallow dish.
  2. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
  3. Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel.
  4. Heat sunflower oil in a large roasting pan over medium high heat.
  5. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
  6. Just before serving, spread chopped herbs on a large sheet of baking paper.
  7. Brush beef with sweet chilli and roll in herbs, pressing to coat.
  8. Serve thickly sliced, and garnish with shiso if desired.

Jazz apples, chilli and mint may sound like an unlikely combination but they work perfectly to create this flavour infused, unique, desert.

INGREDIENTS:

4 Jazz apples
juice of 1 lime
1 Thai red chilli
20 fresh mint leaves
4 tbsp caster sugar
2 medium free-range eggs
300ml double cream
chillies and mint leaves for decoration, optional

PREPARATION:

  1. Peel, quarter and finely dice the apples then place into a pan, quickly stirring in the lime juice. Split and deseed the chilli and add to the apples. Cover and cook over a low heat for 15 minutes, stirring occasionally until the apple is soft. Leave the mixture to cool.
  2. Remove the chilli then purée the apple. If you like, finely chop the chilli and put it back into the purée. Chop and crush the mint leaves with 1 tbsp of the sugar and add to the apple purée along with the egg yolks (reserve the whites).
  3. Whisk the egg whites in a large bowl then add in the rest of the sugar, whisking, to make a glossy meringue. Whip the cream in a separate bowl. Fold the cream into the egg whites, then stir in the apple purée.
  4. Transfer into a freezer container and freeze for 4-6 hours, then remove, remix until smooth and freeze again. Serve in scoops decorated with mint and chilli.

INGREDIENTS:

4 boneless chicken breast halves
2 tbsp butter
2 tbsp olive oil
1 tbsp vegetable oil
1/2 cup chicken broth
2 tbsp chives, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp lime or lemon juice
1 tsp fresh basil leaves, finely chopped
1 tsp Dijon mustard
salt and pepper to taste

PREPARATION:

  1. Wash chicken and pat dry.
  2. Flatten chicken breasts evenly with a mallet.
  3. Sprinkle salt and pepper over it.
  4. Heat 1 tbsp butter and 1 tbsp oil in a pan.
  5. Cook and stirring chicken over medium-high heat for 8-10 minutes on both side or until juices run clear.
  6. Remove from the platter and keep warm.
  7. Heat remaining 1 tbsp of butter and oil in another pan.
  8. Stir chicken broth, chives, fresh parsley, lemon juice, chopped basil leaves, Dijon mustard.
  9. Cook and stir until butter is melted.
  10. Pour this sauce over chicken.
  11. Chicken with herb Sauce is ready now.
  12. Serve hot with rice or pasta.

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Basil prefers warmer temperatures so remove excess moisture by wrapping in a paper towel and placing in a zip lock bag. Then store in warmest part of refrigerator, or in a cool area of the house!

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