Author Archives: Sally Park



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Sally Park

Consumer, creator and photographer of food who loves to travel (and scuba dive!)

in Lamb, Recipes

Mongolian lamb

Ingredients 500g lamb fillet, sliced thinly 2 onions, cut into eighths 4 spring onions, sliced 1/2 capsicum, sliced 4 cloves garlic, crushed 1 long red chilli, seeds removed, chopped 2 tbs chopped coriander Sauce 2 1/2 tsp cornflour 1/2 cup chicken stock 4 tbs soy sauce 1 tbs oyster sauce 1 tbs sherry Directions Stir sauce ingredients together in a bowl. Heat oil in a wok until hot and stir fry onion and capsicum until almost tender, add garlic and chilli and stir fry for another couple of minutes. Remove. Add lamb to pan and cook quick for a couple...

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19 Mar 2006
in Chicken, Recipes

Tandoori chicken burgers

Ingredients 4 bread rolls, or use wraps if desired lettuce 2 tomatoes, sliced 1 lebanese cucumber, sliced Tandoori patties 500g chicken mince 2 tbs dried breadcrumbs 1 egg 1 1/2 tbs tandoori paste 1 tbs soy sauce 3 cloves garlic, crushed Yoghurt dressing 1/2 cup natural yoghurt 3 tbs chopped fresh coriander 1 tsp ground cumin pinch chilli powder Directions Stir dressing ingredients together in a bowl and set aside. Mix pattie ingredients in a bowl (use your hands) and then shape into 4 patties. Cook patties on a hot bbq plate until cooked to your liking, then make the...

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19 Mar 2006
in Lamb, Recipes

Barbecued Moroccan lamb with potatoes

Ingredients 4 small sebago potatoes, peeled 5 tsp ground coriander 3 tsp ground cumin 2 tsp sweet paprika 1 tsp ground ginger 1 tsp dried ginger flakes 1/4 tsp ground cardamom 1/4 tsp cayenne pepper 12 lamb chops 2 tbs olive oil juice from one lemon Directions Boil potatoes until just tender. Drain and set aside to cool for a few minutes. Cut potatoes into 1cm thick slices. Preheat oven to 160C. Combine spices in a bowl and sprinkle over both sides of the lamb chops. Cook potatoes slices in oil in a large frypan until nice and crispy. Keep...

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18 Mar 2006
in Recipes, Side Dishes, Vegetarian

Roasted chat potatoes with spiced salt

Delicious served with any type of bbq meat and salad on the side. The spice mix can also be sprinkled over meat before cooking. The extra spice mixture can be stored in a sealed container for p to 3 months. Ingredients 1.25kg chat potatoes 1 1/2 tbs rock salt 1 tbs ground coriander 1 tbs ground cumin 2 tsp dried chilli flakes 2 tsp ground nutmeg 1 tsp cracked black pepper 2 tbs olive oil Directions Peel potatoes and boil until just tender. Drain and set aside for a few minutes to cool. Combine spices and dry cook in a...

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18 Mar 2006
in Chicken, Recipes

Tandoori chicken pizzas with tahini dressing

Serves 4 Ingredients Pizzas 2 chicken breast fillets, sliced 2 tbs tandoori curry paste (or any curry paste you have on hand) 4 tbs natural yoghurt (can be omitted if you like) 2 tbs vegetable oil 500g fresh baby or English spinach 100g cottage cheese 4 naan bread 1/4 cup mango chutney Tahini Dressing 1/2 cup thick natural yoghurt 1 tbs tahini 1 tbs lemon juice 2 garlic cloves, crushed 1 tsp cumin Directions Preheat oven to 220C. Place the chicken, yoghurt and tandoori paste in a bowl and mix together. Cook chicken pieces in a pan over medium-high heat...

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16 Mar 2006
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