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Sunday Tasmanian - Tassie Living - - NEWS - COLIN FASS­NIDGE

ROASTED LEEKS WITH PARME­SAN AND RYE-CRUSTED LAMB "Rye gibes the crust a deeper flavour" SERVES 4

4 large leeks 150g un­salted but­ter ½ bunch thyme, leaves pick­led 2 gar­lic cloves, crushed Greek-style yo­ghurt to serve

Rye and parme­san lamb

1 cups (100g) rye bread­crumbs ¾ cup (60g) grated parme­san 12 lamb cut­lets cup (35g) plain flour 2 eggs, lightly beaten Sun­flower oil to shal­low fry

Pre­heat the oven to 180°C. Re­move the green tops from the leeks. Cut in half length­ways, with the root in­tact. Wash well to re­move any dirt. Ar­range, cut side up, on a lined roast­ing dish, then dot over the but­ter, thyme and gar­lic. Sea­son, then cover with foil and roast for 30 min­utes un­til al­most ten­der.

Mean­while, for the lamb, com­bine the bread­crumbs and parme­san in a bowl. Sea­son. Coast the lamb cut­lets in flour, then egg, then in the rye mix­ture. Heat oil in a fry­pan over medium heat. In batches, cook the lamb for 2-3 min­utes a side un­til crisp. Drain on paper towel. Serve with roasted leeks, yo­ghurt and top with mi­cro pars­ley.

NU­TRI­TION • 47G PRO­TEIN • 43G SAT FAT • 20G CARB • 3G SUGARS • 485MG SODIUM • 1115 CAL (4670KJ)

ROASTED BUTTERNUT PUMPKIN WITH HERB OIL AND GOAT’S CHEESE “Eat as a side dish or on its own” SERVES 4

2 butternut pump­kins, halved 100g goat’s cheese, crum­bled 50g pepi­tas (pumpkin seeds), toasted Mi­cro herbs to serve (op­tional)

Herb oil

100ml ex­tra vir­gin olive oil 2 gar­lic cloves, crushed 10 sprigs thyme, leaves pick­led 3 sprigs rose­mary, leaves picked ½ bunch sage

Pre­heat oven to 200°C. Score pumpkin halves with a di­ag­o­nal cut, mak­ing sure you don’t go through the skin. Place on a large, lined bak­ing, cut sides fac­ing up.

Place all the herb oil in­gre­di­ents into a food pro­ces­sor. Sea­son and whiz un­til well com­bined. Rub half the herb oil over the pumpkin. Roast for 1 hour at 180°C un­til the flesh is ten­der. Serve topped with goat's cheese, toasted pepi­tas, mi­cro herbs and re­main­ing oil.

NU­TRI­TION • 12G PRO­TEIN • 8G SAT FAT • 27G CARB • 19G SUGARS • 100MG SODIUM • 480 CAL (2020KJ)

“It’s a great time for some warm­ing fam­ily din­ners that use beau­ti­ful sea­sonal bounty”

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