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Gourmet Garden Cook Off: Lamb Cutlets

It’s here!

Today is the day I cook off in the semi finals of the Gourmet Garden Cook Off. A full report will follow, but I thought Id share with you what I will be cooking.

 

[ Serves: 3  |  TIME: 30 MINUTES  |  COST: $10  ]
[  JoeS RATING:  4.5  / 5  |  MY RATING: 4  / 5 ]

Ingredients

6 organic lamb cutlets – cleanly Frenched
1 cup bread crumbs
2 Free Ranged Eggs
1 tablespoon Gourmet Garden Chunky Garlic Paste
1 teaspoon Gourmet Garden Thyme Paste
1 teaspoon Gourmet Garden Rosemary Paste
zest of 1 lemon
20g butter
splash of oil
salt and pepper

Method

  1. To prepare the meat, ensure that the bones are perfectly Frenched, leaving a raw exposed bone at the end. Use aluminium foil to wrap the exposed bones to keep them clean until serving.
  2. In one bowl, scramble the egg and set aside.
  3. In one bowl, add the bread crumbs, garlic, thyme, and rosemary and lemon zest. Using your finger tips, mix the ingredients to ensure even distribution.
  4. Using the aluminium covered bones for ease of handling, dip the meat into the egg wash, using a spoon if necessary to ensure the meat is evenly covered in egg wash. Drip off excess.
  5. Lay the egg covered meat into the bread crumb mixture and use a spoon to ensure that the bread crumbs evenly coat the meat. Use the back of a spoon to press the meat down into the mixture before shaking off excess.
  6. Repeat the egg wash and bread crumb stages to apply a double coat of crumbs to each cutlet.
  7. Add the butter and a splash of oil to a warmed frying pan and bring to a moderate heat. Place the cutlets into the pan and cook for 4 minutes. Turn over and cook for another 2 – 3 minutes until golden brown.
  8. Remove the cutlets from the pan and allow to rest on a plate for 4 – 5 minutes before serving. Cover the meat with aluminium foil to keep it warm.
  9. Serve with seasonal vegetables and yoghurt dressing.

Observations

  • I will be serving this meal with seasoned vegetables tossed in garlic butter.
  • Diabetic Note: This meal isn’t too bad. It’s a little naughty with the bread crumbs but the vegetables have no carbs in it so it is balanced over all. Be gentle with the frying, though. Excess oil isnt always good.
  • Ethical Note: I had to decide what to cook for this meal that would take less than 30 minutes to prepare, cook and plate. I have decided to do a family favourite but put my own spin on it with the organic and free ranged choices. Hopefully my message will reach a larger audience.
  • Stay tuned, guys – I promise to post the results of the competition in about eight hours after the competition.
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Omelettes

Sometimes, simple is made of winning.

[  SERVES: 2  |  TIME: 15 MIN  |  COST: <$3  ]
[  JOES’ RATING: 4 / 5  |  MY RATING: 4.5 / 5 ]

Ingredients

3 free ranged eggs
splash of soy milk
1/4 cup diced red cap
1/4 cup diced spring onions
1/4 cup shredded fresh herbs – I used chives and parsley
1/4 cup grated cheese
salt and pepper to taste

Method

  1. In a bowl, whisk the eggs and milk together.
  2. Bring a skillet to a moderate heat before adding a splash of oil (I use macadamia oil for frying). Pour in the egg mixture and allow to set slightly for a minute or two before sprinkling the remaining ingredients over the top of the semi formed omelette. Place a lid over the skillet and cook gently until cooked all the way through. Take care with your heat settings – you do not want to burn the bottom of the omelette. It may take up to 4-5 minutes for your egg to be totally set. (If in doubt, you can finish it off with the lid off under a grill)
  3. Once the egg is fully set, slide it carefully from the skillet onto a place to serve.
  4. Serve hot, with condiments and a side of toast cut into triangles.

Observations

  • I mix up the vegetable combinations for these omelette all the time. Sometimes I’ll use shredded (cooked) cabbage, left over roast pumpkin and sweet potato, diced tomatoes or halved cherry tomatoes – anything I have at the time usually gets tossed in. Variety is the spice of life.
  • Non vegetarians can add diced bacon, sausage or other left over meats.
  • Talking about spices – sometimes, when I am feeling game, I’ll add some cayenne pepper or chilli flakes. Be guided by mood, taste and desire.
  • I can’t stress this enough – don’t have the heat up too high. Its better to be too low than too high. I often lift the edges of the omelette to ensure its cooking evenly rather than burning on the bottom. Be gentle and take your time for an expert omelette.
  • If you don’t have a skillet lid, or you prefer a browned top you can flip your omelette. If you are going to flip it, use two egg flips so you don’t break it, and do NOT add the cheese until after you’ve done the flip.
  • Chilli preserves, tomato relishes and good hearty home-made sauces are excellent on the side of the plate.
 

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