Mediterranean Lamb - TROY CASSAR-DALEY
Smear the lamb with mustard and panfry until sealed (med-rare). Rest the meat. Turkish bread layer slices of lamb, eggplant and spoon yoghurt on top. (Garnish) Serve with roasted potatoes (cubed) & cooked in Rosemary/garlic oil Small tub plain ... [... more]
Australian Womens Weekly |
Bruschetta
Mix the chopped tomato with the basil, garlic, oil, balsamic vinegar, and salt to taste. When camping we toast it on the fire or grill and get a really smokey flavor (which I like). Put the bread slices on plates and divide the tomato mixture, ... [... more]
International Vegetarian Union |
Grilled Mediterranean Vegetables with Couscous
Preheat grill. Brush both sides of eggplants, squash, and bell peppers with garlic oil. Cover and let stand until liquid is absorbed, about 5 minutes. Spoon couscous onto 4 serving plates and top with grilled vegetables. NOTES: *If garlic infused ... [... more]
International Vegetarian Union |
Lamb on Rosemary Skewers with Tzatziki
The lamb can be marinated a day ahead. Tzatziki can be made several hours ahead. The lamb can be marinated a day ahead. Tzatziki can be made several hours ahead. INGREDIENTS Cut lamb into 2cm cubes. Combine juice, garlic, oil and oregano in a ... [... more]
Australian Womens Weekly |
Barbequed Veal Involtini
Place together all the filling ingredients in a bowl - carrot, celery, capsicum, shallot, mushrooms, garlic, oil, vinegar and rosemary. Season and mix well. Place a piece of veal between 2 pieces of "Go Between". Flatten with a meat mallet or .. [... more]
Australian Womens Weekly |
Pasta With Roast Tomato Sauce - NICK GIANNOPOULOS
Place tomatoes, garlic, oil and oregano in a baking dish and toss to combine. Bake the tomatoes at 160°C for 45 minutes or until they are soft. Place tomato mixture in a food processor and process until tomatoes are finely chopped. Heat extra oil ... [... more]
Australian Womens Weekly |
Trio Of Bruschetta With Fresh Cheese-NAOMI CRISANTE
Combine olive oil and garlic. Cut French stick diagonally into slices 2cm thick. Brush on both sides with garlic oil and grill each side until toasted to make bruschetta. (This can be done up to 1 hour in advance). Spread bruschetta with ricotta ... [... more]
Australian Womens Weekly |
Teriyaki Beef - LYNDEY MILAN
Combine mirin, sauce, sugar, sake, ginger, garlic, oil and seeds in a large bowl. Stir in beef and corn. Let mixture stand for 5 minutes. Cook beef and corn, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over ... [... more]
Australian Womens Weekly |
Roasted Potato Salad
Preheat oven to 200°C. Place potatoes and sweet potatoes in a large roasting pan (or 2 small ones). Toss through oil and roast for 50 minutes or until tender and crisp. Place garlic, oil, vinegar, chives and cheese in a bowl. Toss through the ... [... more]
Australian Womens Weekly |
