Lime Pickle Yoghurt

Last night I fell across a taste sensation! I originally made this recipe as a salad dressing because I had been craving the sour lime pickle served in Indian restaurants.
Upon tasting the mix I realised it would make the perfect savory afternoon snack, it would act as versatile base for so many different options.
It sort of reminds me of eating the beautiful Indian dish called 'chaat', you would need to look it up to fully understand, but most definitely tasty and moreish.

The slight sweetness of the yoghurt balances the lime pickle beautifully, and I would possibly add roasted cashew nuts or almonds, maybe even a little bit of grilled chicken. I have to admit though, this mix works beautifully on its own!

INGREDIENTS
Qty of Barambah Bush Honey Yoghurt
Dessert Spoon of Sour Lime Pickle - I use this supermarket brand
- You need to test it to taste, it depends very much on how sour you would like the dish to be

METHOD
Combine and serve, that simple!

Next: I've begun looking at low oil lime pickle, I'll try my best to keep you updated!

Bill's Avocado Salsa

I'm blessed living in the vicinity of three of Bill Granger's restaurants. Last weekend I made some of his famous avocado salsa, it was a revelation! Fantastic with grilled meats, as a dip, or sprinkle over lettuce leaves for a quick salad. Ever so versatile!

INGREDIENTS
2 ripe Avocados, stones removed and diced
15 g coriander leaves
2 tablespoons Lemon Juice or Lime juice
2 tablespoons finely chopped spring onions 
1 Tomato quartered, seeded and finely sliced
1 dash Tabasco sauce
sea salt
freshly ground Black pepper  

METHOD
- Place all the ingredients in a bowl and stir very gently to combine.

- And here? The best salsa you will ever have (just three ingredients!)

Adapted from: http://www.lifestylefood.com.au/recipes/149/sweetcorn-fritters-with-avocado-salsa

Creamy Zucchini Soup

I now have such a bank of good soups to rely upon it's not often that I feel I need to look for something new. Today I have felt like eating a soup with 'something green in it' and I found this recipe.

Sorry, I wont be serving it with the fries as pictured :)  

INGREDIENTS
1/2 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 cups diced zucchini (3 medium)
1 teaspoon basil
Small handful or chopped parsley
1/4 teaspoon oregano
1/4 teaspoon tarragon
1 teaspoon honey
Dash nutmeg
3 cups chicken stock
3/4 cup lite carnation evaporated milk
Salt
Black pepper

 METHOD
- In a large saucepan heat butter and olive oil over medium-low heat.
- Add onion and garlic and cook over medium-low heat until very tender and translucent (8-10min).
- Add zucchini, salt, pepper, basil, parsley, oregano, tarragon, honey, nutmeg, and and cook for 2 minutes.
- Stir in stock and milk.
 - Bring to a simmer and cook until zucchini are tender.
 - Remove from heat and puree if necessary.

Tip: If you are making the soup a while before eating, add the evaporated milk and parsley when you are reheating and preparing to serve.

Serves 5

Numbers per serving: Calories 136; Protein 6 g; Fat 9 g; Carbs 9 g; Sugar 3 g; Sodium 606 mg

Adapted from: http://eatingwelllivingthin.wordpress.com/2009/09/02/have-an-over-abundant-zucchini-plant-or-10/

Lamb and Lentil Pie

INGREDIENTS
1 tablespoon olive oil
2 celery stalks, finely chopped
2 medium carrots, finely chopped
1 garlic clove, crushed 600g lean lamb mince
2 tablespoons tomato paste
2 x cans tomatoes
1/2 cup dried red lentils
300g butternut pumpkin, peeled, chopped
1 sweet potato, peeled, chopped
1/2 cup buttermilk
Salad leaves, to serve  

METHOD
 - Preheat oven 180°C
- Heat oil in a large frying pan over medium-high heat.
 - Add celery, carrot and garlic. Cook, stirring, for 3-4 minutes or until tender. Add mince. Cook, stirring with a wooden spoon to break up mince until browned.
 - Add tomato paste. Cook, stirring, for 2 minutes.
- Add tomato and lentils.
- Reduce heat to medium-low. Simmer for 20 to 30 minutes or until lentils are tender and sauce has thickened. Season with pepper.
 - Meanwhile, place pumpkin and sweet potato in a large saucepan. Cover with cold water. Bring to the boil. Boil, uncovered, for 15 minutes or until tender. Drain. Return to pan. Add buttermilk. Mash until smooth. Season with pepper. Cover to keep warm.
- Spoon lamb mixture into a 10 cup-capacity, 9cm-deep, round ovenproof dish. Top with mash.
 - Bake for 20 minutes or until heated through and slightly browned.
- Remove from oven, stand for 5 minutes. Serve with salad leaves or steamed frozen peas.

Adapted from: http://www.taste.com.au/recipes/20137/lamb+and+lentil+pie

Lamb Leg With Chickpeas

Yesterday was ANZAC Day here in Australia, and this dish is suitably healthy and Mediterranean. I love Neil Perry recipes, they are so simple and I always have to restrain myself from adding more ingredients! I serve this dish with some steamed green beans, because I also need a green on the side.

INGREDIENTS
1 boneless leg of lamb (about 1kg)
1 lemon

MARINADE
2 tbsp chopped parsley (lately I've been using curly parsley again because it seems to last longer in the fridge)
1 tsp chopped thyme (dried is fine)
2 tbsp chopped oregano (dried is fine)
3 cloves garlic, finely chopped
1/4 cup extra virgin olive oil
1 tsp finely grated lemon zest sea salt

CHICKPEA SALAD
400g can chickpeas, drained and rinsed
1 clove garlic, crushed
1/2 tsp chilli powder
1 tablespoon extra virgin olive oil
juice of 1 lemon sea salt and freshly ground pepper

YOGHURT DRESSING
250g plain yoghurt (I use this delicious yoghurt, the quality really counts here).
2 cloves garlic, finely chopped
juice of 1 lemon
sea salt and freshly ground pepper

Serves 2-4

Lay the lamb flat on a board, skin side down, and cut open the leg - you should have a rectangle of lamb about 3cm thick. (You can ask your butcher to do this for you but it really isn't difficult, just go for it!)

For the marinade, place all the ingredients in a large bowl and mix well. Add the lamb and turn a few times to coat. Cover (I actually place in a large ziploc bag) and refrigerate for 6 hours, or overnight, turning occasionally.
Remove the lamb from the fridge several hours before cooking, if you can.

For the yoghurt dressing, combine all the ingredients in a bowl.

For the chickpea salad, combine all the ingredients in a bowl.

Heat the grill or barbecue to hot (I use a griddle pan as I have no bbq).

Place the lamb on the barbecue and pour the marinade over the meat.
Cook for 8 minutes, then turn and cook for a further 8 minutes.
Transfer the lamb to a plate to rest in a warm place for 10 minutes.
Carve into slices. To serve place some chickpea salad on each plate, and top with sliced lamb.
Add a dollop of yoghurt and a squeeze of lemon, and spoon any juices over.

Adapted from: http://www.smh.com.au/lifestyle/cuisine/mediterranean-feast-20120424-1xi9h.html