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Showing posts from March, 2008

Grilled Lamb with Tomato Quinoa and Veggies

Photo posted by Kaishin Chu ©2008. For the first time, I cooked with lamb. Bought a lovely pkg of lamb leg steaks, organic to boot! Med rare seems to work best here. Also for the first time, cooked the quinoa with some tomato juice (V8 was used) along with water. The flavour was richer and the grains became a bit more sticky, as the juice helped to carmelize a bit.

Lamb Leg steak, pan grill till med rare with sea salt and black pepper.

Quinoa cooked 1/2 water and 1/2 tomato juice for the liquid.

Panfried Broccoli & Cherry Tomato halves with minced Garlic, salt & fresh black pepper.
(saute garlic first to bring out aroma, then add tomatoes to get them heated through, then add broccoli to cook. Add a TBSP of water and put lid on to allow flash steam heat. Remove lid after a min, and cook another min or two... depending how cooked through you like your brocs.)

Humus and Bruschetta

Photo posted by Kaishin Chu ©2008. Humus (Chick Pea Dip)

1 can (540ml/19 fl oz) of chick peas/garganzo beans or can substitute with Cannelli Beans to make a Bean dip
2 tsp of crushed garlic
2 -3 Tbsp of fresh lemon juice ( you can adjust this to your taste, don't be afraid to put some of it first, blend then taste to see if you need more)
1 Tbsp Sesame Oil

1/4 - 1/2 cup Olive oil
Salt & Pepper
Paprika

Put Beans, garlic, lemon juice, and sesame oil into food processor and blend until pureed. With process running, drizzle in Olive oil, enough until mixture smooths out to a consistency you like. Add 1/2 Tsp Salt and fresh ground pepper. Then scoop out into serving container, then sprinkle paprika and drizzle some fresh olive oil. Let sit for an hour or two to let the flavours meld, or serve immediately.

Brushetta

Your favourite loaf of rustic bread or bagette
Olive Oil
Garlic Clove

Slice your bread about 1/2 thick on the bias, then place on baking sheet to broil until golden brown, appr…