Curried Lamb Chops, Cucumber And Coriander Salad, Mustard Pickle Yoghurt

Curried Lamb Chops, Cucumber And Coriander Salad, Mustard Pickle Yoghurt

Curried Lamb Chops, Cucumber And Coriander Salad, Mustard Pickle Yoghurt 

  

SERVINGS

4

PREP TIME

20 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

Ingredients 

Ingredients 

¼ cup Three Threes sweet mustard pickles 

1 cup Greek yoghurt 

1 garlic clove, finely grated 

pinch of salt  

2 Lebanese cucumbers, shaved into ribbons using a peeler 

3 Radishes, thinly sliced 

½ bunch coriander, leaves picked 

Juice of a lemon 

1 tablespoon olive oil, plus 1 tablespoon extra 

8 lamb loin chops 

1 tablespoon Garam Masala (or substitute curry powder)  
 

Salad-Ingredients

METHOD

Whisking

1. In a small bowl combine yoghurt, garlic and a pinch of salt. Fold through sweet mustard pickles then set aside. 

Salad-Assembly

2. Add cucumber ribbons, radish, coriander, lemon juice and one tablespoon olive oil in a medium bowl. Toss to combine. 

 

Blue-Cheese

3. Rub lamb chops with Garam Masala and a pinch of salt. Heat remaining one tablespoon oil in a large frying pan over medium-high heat and fry lamb for 1-2 minutes each side or until cooked to your liking. Remove and allow to rest. 

Whisking

4. To serve, divide mustard pickle yoghurt between plates. Top with lamb chops and cucumber salad. 

Blue-Cheese

5. To serve, divide white bean puree between plates and top with salmon, asparagus and salsa verde. 

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Lidcombe NSW 2141

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Crispy Skin Salmon, Sweet Spice Gherkin Salsa Verde, Asparagus and White Bean Puree 

Crispy Skin Salmon, Sweet Spice Gherkin Salsa Verde, Asparagus and White Bean Puree 

Crispy Skin Salmon, Sweet Spice Gherkin Salsa Verde, Asparagus and White Bean Puree 

  

SERVINGS

4

PREP TIME

20 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

Ingredients 

3 Three Threes sweet spiced gherkins, plus 2 tablespoons gherkin juice from the jar  

1 bunch flat leaf parsley, leaves picked  

½ bunch chives, finely chopped  

2 tablespoons capers  

1 garlic clove, plus 1 clove extra, finely grated  

juice and zest of 1 lemon  

2 tablespoons olive oil, plus 2 tablespoons extra  

pinch of salt  

400g can cannellini beans, drained  

4x 150g salmon fillets, skin on  

2 bunches of asparagus, trimmed  

Salad-Ingredients

METHOD

Whisking

1. Finely chop gherkins, parsley, chives, capers and one garlic clove together on a board. Transfer to a small bowl and stir half the lemon juice, gherkin juice and two tablespoons oil until well combined. Season with a pinch of salt and set aside.  

Salad-Assembly

2. To make the white bean puree, place cannellini beans into a small food processor with the lemon zest, one tablespoon oil and remaining garlic and lemon juice. Blitz until smooth and season with salt to taste. Use a little cold water to assist blending if required. 

Blue-Cheese

3. Heat remaining tablespoon of oil in a large frying pan over medium-high heat. Add salmon, skin side down, and cook for 2-3 minutes or until skin is golden and crispy. Reduce heat to medium and continue to cook until heat has risen halfway up the side of the fillets. Turn and cook for a further 2-3 minutes or until cooked to your liking. Remove for pan and keep warm. 

Whisking

4. Return pan to medium-high heat and cook asparagus for 1-2 minutes or until starting to colour and soften. 

Blue-Cheese

5. To serve, divide white bean puree between plates and top with salmon, asparagus and salsa verde. 

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Lidcombe NSW 2141

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Baby Beetroot Hazelnut And Goats Cheese Risotto

Baby Beetroot Hazelnut And Goats Cheese Risotto

BEETROOT, HAZELNUT & GOATS CHEESE RISOTTO 

  

SERVINGS

4

PREP TIME

20 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

1L vegetable stock 

1 tablespoon olive oil 

1 brown onion, diced 

4 garlic cloves, thinly sliced 

6 sprigs thyme  

1 cup Arborio rice 

⅓ cup dry white wine 

415g jar Three Threes sweet whole baby beets, roughly chopped  

2 tablespoons butter 

80g goats cheese
¼ cup roasted hazelnuts, chopped 

2 Cups sorrel leaves (or use parsley or dill), to garnish

Salad-Ingredients

METHOD

Whisking
  1. Warm stock in a saucepan. Heat oil in a large frying pan over medium heat. Add onion, garlic and thyme and cook for 3-4 minutes or until soft and translucent.

Salad-Assembly

2. Stir through rice, then increase heat before adding the wine. Once the wine bubbles away add a ladle of stock at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use a little hot water.  

Blue-Cheese

3. Once the rice is al dente (soft but still with a little bite) stir in butter and beetroot. Continue stirring risotto over a low heat until butter has melted and beetroot has warmed through.

Whisking

4. Divide risotto between serving bowls. Serve topped with goats cheese, roasted hazelnuts and sorrel.. 

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Lidcombe NSW 2141

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