The Northern Rivers Times
February 15, 2024!!!
42 COOKING
WHATS ON THE MENU THIS WEEK? From simple meals to show-stopping feasts, there’s something for everyone.
BREAKFAST BURGER
STUFFED LAMB CULETS WITH PUMPKIN SALAD 25m prep
25m cook
INGREDIENTS • 12 French-trimmed lamb cutlets • 1 1/2 tbsp breadcrumbs • 2 tbsp roasted pine nuts • 1/4 bunch basil • 3 cups rocket • 2 cloves garlic • 125g feta • 70ml extra virgin olive oil, plus extra, to brush and drizzle • 2 lemons • 1 tsp Dijon mustard • 600g peeled butternut pumpkin • 2 tbsp tomato paste
METHOD 1. Preheat a barbecue grill and flat plate to medium– high. Using a small, sharp knife, cut a horizontal slit in side of each cutlet (don’t cut all the way through), then open out flat. Place breadcrumbs and pine nuts in a bowl. Pull off 10 basil leaves, roughly chop with
BAKED NASI GORENG
15m prep 4 servings
1h cook !
511 calories
4 servings
!
757 calories
1/4 cup rocket, then add to bowl. Crush in 1 garlic clove and season with pepper. Crumble in feta and combine. Place 1 tablespoon stuffing mixture on one side of each cutlet, fold over to enclose, then brush with oil. Reserve any leftover stuffing. 2. Crush remaining garlic clove into a large bowl. Squeeze over juice from 1 lemon, add mustard and 11/2 tablespoons oil. Season with salt and pepper, then whisk to combine. 3. Cut pumpkin into 1.5cm pieces. Toss with remaining 2 tablespoons oil and tomato paste, then season. Cook pumpkin on flat plate, turning frequently and drizzling with a little extra oil, if necessary, for 12 minutes or until tender. Add pumpkin and remaining rocket to bowl with dressing. Tear in a small handful of basil leaves and toss to combine. 4. Meanwhile, cook cutlets on grill, in 2 batches, for 2 1/2 minutes each side, then rest for 3 minutes. Divide pumpkin salad and cutlets among plates, then scatter with remaining stuffing mixture. Cut remaining lemon into wedges and serve with cutlets.
INGREDIENTS
• 300g (1 1/2 cups) brown rice • 3 green shallots, white part only, sliced, green part reserved • 2 garlic cloves, crushed • 1 tsp sambal oelek • 2 tsp chicken stock powder • 625ml (2 1/2 cups) boiling water • 250g chicken mince • 80ml (1/3 cup) kecap manis • 1 ½ tbs soy sauce • Olive oil spray • 2 eggs, lightly beaten • 1 carrot, shredded • 1 Lebanese cucumber, thinly sliced • 200g grape or cherry tomatoes, halved • Prawn crackers, to serve (optional)
METHOD
1. Preheat oven to 200°C/180°C fan forced.
5m prep 1 servings
5m cook !
286 calories
INGREDIENTS • • • • • •
1 egg 2 tsp tomato relish 40g wholemeal sandwich thin 20g baby spinach 1 small roma tomato, sliced 1/4 avocado, thinly sliced
METHOD 1. Lightly spray a small non-stick frying pan with olive oil. Crack egg into pan and cook for 2 minutes or until cooked to your liking. 2. Spread relish over base of sandwich thin. Top wi th spinach, tomato, avocado and egg. Season and top with sandwich thin lid. Place the rice in a 30 x 20cm baking dish. Add the white part of the shallot, garlic and sambal oelek. Dissolve stock powder in the water, then pour over the rice and stir to combine. Cover dish tightly with foil and bake for 50 minutes. 2. Meanwhile, combine chicken mince in a bowl with 2 tsp each of the kecap manis and soy sauce. Slice reserved green shallot and set aside. 3. Carefully uncover the dish. Add the remaining kecap manis and soy sauce and stir to combine. Drop heaped teaspoons of chicken mixture over the rice mixture, nestling them in slightly. Spray chicken mixture with oil. Push the rice aside on 1 short end of the dish to make a 3cm gap. Pour egg into the gap. Bake, uncovered, for 10 minutes or until the chicken mixture is cooked (the egg will puff up then sink back down). 4. Break up the egg and stir through the rice mixture. Top with the carrot, cucumber, tomato an d reserved sliced green shallot. Serve immediately, with prawn crackers on the side, if desired.
