Tag: lemon

Grilled Lamb Shoulder Provencale

.Reading time 2 minutes.

Grilled Lamb Shoulder Provencale

Serves: 6

We’re in the middle of pretty big house renovations at the moment… so anything complicated in the kitchen has been ruled out.

Having taken on the project management role of the project, we are on-site pretty much every night and certainly every weekend whilst we connect the building dots.

Which of course means we are tired at night and cooking has naturally/unfortunately taken a backseat.

Hello marinated meat and BBQ.

And plenty of baked potatoes and salad.

I can’t say I am not enjoying the BBQ-ed meat phase and when baby #3 arrives in two or so months, I suspect the BBQ will go into overdrive.

This particular marinade is a keeper and will be used again over the coming months.

Nothing beats lamb on the BBQ and marinating in this overnight is awesome.

And certainly, nothing is more satisfying that putting meat in the fridge overnight to marinate. There is such a sense of accomplishment and cooking maturity/preparedness about it.

This marinade is why you do it.

Ingredients

1kg boneless lamb shoulder
⅓ cup olive oil
⅓ cup lemon juice
⅓ cup white wine
1 small onion, finely chopped
2 tbsp finely chopped parsley
1 garlic clove, crushed
1 bay leaf
½ tsp dried rosemary
½ tsp dried thyme
½ tsp dried basil
½ tsp salt
Freshly cracked pepper

Method

  1. Slice and open the lamb shoulder like a book; you want an even piece of meat to grill. Place in a large, zip-lock bag (or bowl) ready to marinate.
  2. Combine the rest of the ingredients and pour over the lamb, massaging the marinade into the lamb. Remove any air from the bag (or cover the bowl with cling wrap) and marinate in the fridge for at least 4 hours or overnight.
  3. Cook the lamb on a hot grill for 10 to 15 minutes per side. Baste with the reserved marinade often.
  4. Allow to rest, slice and serve.

Salmon BLT Stacks with Lemon Caper Vinaigrette

.Reading time 1 minute.

Salmon BLT Stacks with Lemon Caper Vinaigrette

Serves: 4

Nat found this simple, relatively healthy number online and it is great.

The whole thing comes together as a really tasty meal, especially with the salmon, bacon and the vinaigrette. As good as any BLT.

And of course, you’ll have the best lunch in the office the next day.

Yum.

Ingredients

1kg salmon, skin off
8 slices, rindless bacon
3 tomatoes, sliced
4 good handfuls, rocket
2 tbsp olive oil
Salt and freshly cracked pepper

Lemon Caper Vinaigrette

½ cup olive oil
3 tbsp lemon juice
2 tsp lemon zest
2 tsp (heaped) capers
1 shallot, minced
¼ tsp salt

Method

  1. For the Lemon Caper Vinaigrette, in a bowl, whisk together the ingredients.
  2. Preheat the oven to 180c and bake the bacon on a baking tray lined with baking paper, until the bacon is crisp: 10 or so minutes.
  3. Heat a frypan over a medium heat. Add the olive oil and cook the salmon on both sides until cooked to your liking.
  4. Arrange the rocket, then the tomato and then the bacon as a stack. Top with te salmon and drizzle with the vinaigrette.

Blue-eye baked in a bag

.Reading time 2 minutes.

Serves: 4

I love fish baked in a bag.

Easy, full of flavour, fun and generally, really healthy.

This particular number from Tobie Puttock is especially good. As far as weekday dinners go, it is a complete win. (A 240 calories per-serve win.)

We served this with steamed beans and twice cooked and roasted baby potatoes: steam your potatoes, lay them flat on a baking-paper lined tray and half-flatten them with a large spoon, drizzle with olive oil, season and cook until golden.

You will enjoy.

Ingredients

4 blue-eye cod fillets or similar (we used ling)
100ml white wine
2 tbsp extra virgin olive oil
Long strips of the zest of 1 lemon
2 birdseye chillis, cut in half and partially seeded
Small handful of dill sprigs
Sea salt and pepper

Method

  1. Preheat the oven to 200c.
  2. Tear off 4 pieces of foil, about 30cm long, then 4 pieces of baking paper, 25cm long. Lay the baking paper on-top of the foil. Fold and crease into wells with walls all around to hold the fish and liquid.
  3. Combine the wine, olive oil, lemon zest, dill, chilli and a good pinch of salt and peppe. Stir to combine and then carefully add the fish fillets and turn them to coat with the marinade.
  4. Place a fish fillet into each well; share the dill, chilli, lemon zest and remaining liquid with each fillet. Close and seal the foil bags.
  5. Place the bags on a baking dish and cook for 15 – 20 minutes or until the fish flakes easily. Let sit for a few minutes, transfer the bags to serving plates and open carefully at the table.