The last Lamb Roast of the year
This weekend is forecast to get a little cold and rainy. I’ve got a lamb roast from Eat Local Eat Wild in the freezer and I’m going to take the chance to serve up what might be the last hot roast dinner for the year. I’ll be serving it with roast potatoes and pumpkin, grilled zucchini and asparagus, and a shredded raw salad to lighten the mood a little and remind us that summer is almost here. Shred carrot, cabbage, beetroot, apple and (massaged) kale and toss together with a light vinaigrette of Apple Cider Vinegar and Olive Oil. If roast lamb is not your thing, pop some extra veg in the oven and supplement with your choice of protein (perhaps toss some kidney beans and hard boiled eggs with the veg and pile it all on top of a bowl of quinoa).
Potatoes Beans & greens (from Marvelous Meatless Meals by Melissa Pickell)
Tear Leaves from Kale and/or Silverbeet and chop or shred into bite sized pieces. Steam sliced potato then add to a pan with ghee, minced/chopped garlic and herbs or spices to taste. Stir in the leafy greens, cooked white beans (or tinned beans), chopped or tinned tomatoes, a squeeze of lemon and some water or stock. You can use silverbeet stalks if you chop them finely and sautee in the ghee for a few minutes first. (from this fab recipe book)
Cauliflower and chickpea curry
Heat onion, garlic and ginger then stir in spices. You could use a pre-mixed spice mix or paste, or combine spices from your cupboard to make your own (try coriander, cumin, turmeric, garam masala, ginger). Add soaked, precooked chickpeas (or use tinned), chopped cauliflower, tomatoes and coconut milk. Simmer for 15 – 20 minutes. Serve on rice with lightly steamed asparagus and a green salad. This recipe is a simple guideline.
Cabbage & Roast Vegie Salad
Pop chunks of pumpkin on a baking tray with cauliflower florets, toss with oil or melted ghee and bake til golden. (If you make the roast dinner, prepare an extra tray of vegies to roast at the same time, and save them for this salad). Do the clever thing with orange segments that I shared two week ago (here’s how to segment an orange.. this will change your salads for ever). Toss everything with shredded cabbage and coriander and top with your choice of seeds or nuts.
Steam and mash potatoes and set aside to cool. Puree a tine of cannellini beans and mix with the potato mash, grated beetroot and zucchini, finely chopped coriander, salt & pepper and your choice of herbs & spices. Form into balls and lay on a baking tray (cover with baking paper or one of those no-stick BBQ sheets) and bake for 20 minutes or until golden brown on top. Serve with a green salad of baby spinach, spring onions and massaged kale. You can make this a more hearty meal with a side serving of brown rice and some condiments like sauerkraut or kimchi.
Grilled Fish & Steamed Vegies.
I’m having a bit of a thing with tinned Sardines at the moment, but you may prefer to get your hands on a locally fished fillet of something fresh. Grill your seafood with butter and plenty of lemon and serve on brown rice or another grain (quinoa/couscous) with a big pile of lightly steamed vegies. Don’t go too far with the cooking – just let them get bright and shiny while keeping a bit of crunch. Try carrot, broccoli and asparagus. This would be good with a green salad and the delicious Pat’s condiments from the store that I’ve become addicted to.