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)
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”