Saturday, November 19, 2011
Lamb leg (mine was 1.5kg)
1 tablespoon turmeric
1 tablespoon paprika
1 tablespoon ground cumin
5 cloves garlic, minced
1 tablespoon grated ginger
Birdseye chilis (to taste)
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon salt
Combine turmeric, paprika, cumin, garlic, ginger, chili, olive oil and lemon juice in a mixing bowl.
Wash and pat dry lamb leg with paper towels.
Rub the spice mixture onto the lamb.
Marinade in fridge for at least an hour. The lemon juice tenderises the meat so the longer the better.
Preheat oven to 170°C.
Roast lamb on a wire rack for 1 hour 20 minutes for every 1.5kg. (I know my oven is pretty slow so I left it in for an extra 10 minutes.)
Rest for at least half an hour.
It should be beautifully pink medium-rare, so juicy and tender it will hardly hold onto your fork.
500g pumpkin, diced
1 cup couscous
1 cup boiling water
1 tablespoon extra virgin olive oil
Pinch of salt
Juice of one lemon
½ cup red onion, finely diced
½ cup raisins
Handful of mint leaves, roughly chopped
Toss the pumpkin in any left over marinade and roast with lamb for 1 hour on a baking tray in a single layer.
Combine couscous, olive oil, salt and water in a large bowl. Cover with plastic wrap for 10 minutes.
Separate couscous with a fork and mix in pumpkin, lemon juice, onion, raisins and mint.
Friday, November 4, 2011
200ml thickened cream
½-1 cup castor sugar, depending on how sweet the bananas are
Peel and puree the bananas. You can use a food processor. If you don't have a food processor, like me, you can use a potato ricer.
Combine cream and sugar and whip until soft peaks form.
Gently fold the two together and place in an air-tight container.
Chill in freezer overnight. (It takes longer to set than other ice creams.)
Sandwich with cookies, peanut butter and strawberry or raspberry jam. Easy.