Chargrilled lamb cutlets and aubergine with red cabbage slaw

Chargrilled lamb cutlets and aubergine with red
cabbage slaw
A range of cooked and raw vegetables provides an array of flavours to
complement the simplicity of the lamb.
INGREDIENTS
1 aubergine, about 300g (10oz), thinly sliced lengthways
salt, for sprinkling
12 lamb cutlets, trimmed of any fat
2 tbsp olive oil
salt and freshly ground black pepper
For the red cabbage slaw
1⁄2 small red cabbage
100g (31⁄2oz) green beans, trimmed, blanched,
and thinly sliced diagonally
1 small cucumber, thinly sliced or shaved lengthways
1 spring onion, thinly sliced diagonally
1 small red onion, thinly sliced into discs
2 celery sticks, peeled and thinly sliced diagonally
60g (2oz) hazelnuts, chopped
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
METHOD
1 Put the aubergine slices in a colander, and sprinkle with salt. Leave to drain for 20 minutes,
rinse, and pat dry with kitchen paper.
2 Heat the ridged cast-iron grill pan until hot. Brush the lamb cutlets with olive oil, and season with
salt and pepper. Brush the aubergine slices with a little olive oil, and season with pepper. Grill the
lamb over a medium heat for 3–5 minutes on each side until cooked to your liking. At the same time,
grill the aubergine over a high heat for about 3 minutes on each side until golden. Remove both the
lamb and aubergine to a plate, and leave to rest in a warm place for 10 minutes.
3 Meanwhile, finely slice or shred the red cabbage. Put the cabbage in a bowl, and add the
remaining slaw ingredients. Season with salt and pepper, toss gently, and serve with the lamb
cutlets and chargrilled aubergine.

Comments

Post a Comment

Popular posts from this blog

Chinese dumplings

Image
Wontons are steamed Chinese dumplings and great to have ready in the freezer. INGREDIENTS 175g (6oz) minced pork 2 spring onions, finely chopped 115g (4oz) shiitake mushrooms, finely chopped 1cm (1⁄2in) piece of fresh root ginger, peeled and grated 1⁄2 tsp sesame oil 1 tbsp chopped coriander leaves 1 tbsp light soy sauce freshly ground black pepper 20 wonton wrappers 1 egg, beaten lettuce or napa cabbage, for steaming METHOD 1 In a bowl, mix together the pork, spring onions, mushrooms, ginger, sesame oil, coriander, and soy sauce. Season with pepper. 2 Place each wonton wrapper on a clean surface and spoon a little of the pork mixture into the centre of each one. Brush the edges lightly with egg, fold the wrapper in half, and crimp the edges to seal. 3 Fill a pan about one-quarter full of water and bring to the boil. Line the steamer with lettuce and add the wontons. Place the steamer on a rack so it sits above the water, cover, and steam for 10 minutes, or until...
Read more

Kasha pilaf

Image
Kasha pilaf This is a fragrant and tasty Middle Eastern-style dish. INGREDIENTS 2 tbsp butter 1 large onion, chopped 2 celery sticks, sliced 1 large egg, lightly beaten 200g (7oz) coarse kasha (buckwheat groats) or whole kasha 1 tsp ground sage 1 tsp ground thyme 115g (4oz) raisins 115g (4oz) walnut pieces, coarsely chopped salt METHOD 1 In a large frying pan, melt the butter and gently fry the onion and celery for 3 minutes, or until the vegetables begin to soften. 2 In a small bowl, mix the egg with the kasha, then add the mixture to the pan. Cook, stirring constantly, for 1 minute, or until the grains are dry and separated. Add 500ml (16fl oz) water, the sage, and thyme to the kasha. Bring to the boil, then reduce the heat, cover, and simmer for 10–12 minutes. 3 Stir the raisins and walnuts into the kasha. Cook for a further 4–5 minutes, or until the kasha is tender and all the liquid has been absorbed. Season to taste with salt.
Read more

Mexician Recipes

Image
MEXICAN MEALS 1.) MEXICAN CHICKEN SOUP 1 - 3 lb. frying chicken, skinned, cut into serving pieces 2 cups canned tomatoes 1 clove garlic, minced 1/2 cup chopped onion 2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup) 2 cups cooked, drained pinto beans Place chicken pieces in large saucepan; add enough water to cover. Cook until tender, about 25 minutes. Remove chicken pieces from broth and put in the tomatoes, garlic and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 minutes. Yield: about 2 quarts. Approx. calorie serving: 1 cup equals 190 calories. Serve with tortilla. 1 tortilla equals 60 calories. *********************************************************************************************** Mexician Recipes http://www.spoon-and.blogspot.com/ <!-- Google Tag Manager The Best Recipes in the World. Mexician Recipes --> Low f...
Read more