Day 3 - Recipes
The herb and vergtable gardens beside the Ballymaloe Cookery School are bursting with myriad of lettuce and salad leaves and edible flowers. Herb leaves eg. lemon balm, mint, flat parsley, golden marjoram, annual marjoram, tiny sprigs of dill, ... [... more]
Garden Gurus |
Pan Fried Snapper With Prosciutto And Marjoram
Place 2 marjoram sprigs on top of each fillet. Wrap around the prosciutto. Heat 1 tablespoon of the oil in a medium sized saucepan. Place fish (seam side of the prosciutto down) in the pan. Cook for 3-4 minutes each side. Meanwhile heat remaining ... [... more]
Australian Womens Weekly |
Wooloomanta Roast Lamb - Catriona Rowntree
Salt the lamb well on both sides and place in an earthenware dish. Baste with a mixture of Dijon mustard and extra virgin olive oil. Make random incisions in the lamb, and stud with rosemary sprigs. Roast in a moderate oven for 1/2 hour, remove ... [... more]
Australian Womens Weekly |
Veal Chop With Mixed Mushroom Ragout
Brush 4 veal chops with olive oil. Season well. Place in a large heavy-based frying pan on high heat, along with 2 cloves garlic, sliced and 4 sprigs fresh rosemary. Turn the heat down to medium and cook for 5 minutes each side. The ragout can ... [... more]
Australian Womens Weekly |
Fragrant Tomato Broth with Seasonal Vegetables and Cous Cous
Bring the tomato broth to the simmer, bruise lemongrass stalk and place in broth to infuse for 2-3 minutes and remove. Place vegetables into broth, and cook until heated through, approximately 1-2 minutes. Scatter with coriander sprigs, spoon ... [... more]
Australian Womens Weekly |
Baked Figs With Rocket And Blue Cheese Salad
Wrap prosciutto around the figs and secure with rosemary sprigs. Place figs in a small oven proof dish and drizzle with olive oil. Cook for 10 minutes or until prosciutto is golden. Meanwhile combine olive oil, balsamic and blue cheese. Slice ... [... more]
Australian Womens Weekly |
Ice bowls
You will need 2 freezer proof bowls for this recipe. One will need to be larger than the other by at least 5cm. Arrange a few leaf sprigs and petals around the base of the larger bowl. You can stick them to the side of the dry bowl with a little ... [... more]
Australian Womens Weekly |
Andalusian Gazpacho
Remove and discard stems and seeds from bell pepper; cube bell pepper. Trim root ends from green onions and slice crosswise about 1/2-inch thick slices. Combine EVERYTHING (except 10 sprigs of parsley) in a large plastic container. Serve in soup ... [... more]
International Vegetarian Union |
Lentil Minestrone
Aromatics: 2 bay leaves, 8 parsley branches, & 6 thyme sprigs Saute over high heat, stirring frequently, until lightly browned, about 10 minutes. Add tomato paste, parsley, garlic, and vegetables, and cook 3 minutes more. Add 2 teaspoons of salt ... [... more]
International Vegetarian Union |
Creamy Fennel and Celery Root Soup
It's from the Dec 1997 issue of Vegetarian Times (p. 32) from an article called "Festive and Made to Freeze". Bouquet garni made w/5 flat-leaf parsley stems, 2 fresh thyme sprigs and 1 bay leaf, tied with string In small skillet, toast fennel .. [... more]
International Vegetarian Union |
Tangerine Frisee Salad with Grilled Sweet Potatoes
Wash sweet potatoes and boil in water until cooked 3/4 through, about 20 to 25 minutes. For marinade, combine oil, soy sauce, garlic, sugar, and parsley sprigs in a resealable plastic bag. Close bag and marinate 6 to 8 hours or overnight, turning ... [... more]
International Vegetarian Union |
Autumn Harvest Couscous
Cut a 2-inch "X" throught the white bulb and a 3-inch "X" through the green ends. Place leeks in a bowl and cover with water and 1 tbsp vinegar. Place broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, [... more]
International Vegetarian Union |
