Lamb Cutlets with Apricot Barbecue Glaze
Lamb Cutlets and Apricot Barbecue glaze
Lamb Cutlets – allow 2 cutlets per person 1 tin apricots (remove juice “strained”)
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons light soy sauce 1 teaspoon grated fresh ginger 1 teaspoon ginger powder Four drops of tabasco sauce
2 tablespoons tomato purée
1 clove garlic
freshly ground black pepper
Whizz the apricots, sugar, Worcestershire sauce, soy sauce, grated ginger, powdered ginger, tabasco, tomato puree, garlic and paper in processor to a purée and the glaze is ready. Arrange lamb cutlets in a shallow dish. Pour the glaze over them, turning the cutlets so that each cutlet gets a good coating. Then cover, leave in cool place until time to cook. The cutlets need 6 mins each side on the barbecue if you like them rare or if using the induction pan, seal in the juices of each side of the cutlets first. Then transfer to a baking tray. Arrange all cutlets with glaze on to the tray. Cover with tinfoil. Bake in over at 200 degrees for 15 mins. Turn off oven, leave to rest, while you make the roast veg & couscous. Roast Vegetables with Couscous Chop up quantity of mixed Veg that you like, e.g. aubergines, courgettes, cherry tomatoes, mushroom, garlic, red onion, fennel, drizzle with olive oil, season with herbs. Bake in oven at 200 degrees for 30 mins – keep turning them.
Dressing for Couscous Salad
120 ml of extra virgin olive oil cayenne pepper – 1 teaspoon ground cumin – 2 tablespoons lime juice – 4 tablespoons
2 tablespoons tomato purée
Whisk all ingredients together in a bowl. Pour into serving Jug.
300 g medium couscous 500ml of vegetable stock 120 g of firm goats cheese salt & pepper
Place couscous into heatproof bowl.
Then pour the boiling stock over it, add seasoning.
Cover and leave for 5 mins by which time it will have absorbed the stock and softened. Meanwhile, cut the cheese into cube size pieces. To serve this dish, place the couscous into a large heatproof serving bowl. Gently add the cheese into the couscous with a fork. Arrange the roasted vegetables on top. Next, arrange the salad leaves high on top of the roasted vegetables.
At the end, drizzle the dressing on top followed by a sprinkling of fresh herbs. Hand the rest of the dressing around separately.
Prawns mango papaya salad
For the Dressing
1 orange, juice only 1 lime, juice only
1⁄2 tsp. sesame oil
3 tbsp. olive oil
1⁄2 red chili, finely chopped
1cm fresh ginger, grated
For the salad
2 mangoes, peeled and roughly diced
1 papaya, peeled and slices into strips
1 cucumber, sliced lengthways into ribbons 12 cherry tomatoes
A handful of coriander leaves
For the Prawns
A handful of coriander leaves, roughly chopped 1 garlic clove, chopped
1 lemon, juice only
2 tbsp. olive oil
1 tbsp. sesame oil
12 large prawns, head and shells removed, deveined Lemon wedges, to serve
To make the dressing, combine all the ingredients in a bowl and set aside. For the salad, arrange the diced mango, papaya slices, cherry tomatoes and cucumber ribbons on a large serving platter. Sprinkle the coriander leaves on top and spoon over some of the dressing. To prepare the prawns, place the coriander leaves, garlic, lemon, sesame oil and olive oil into a bowl. Add the prawns and leave for about 10 minutes. Season with salt and pepper. Preheat a pan or chargrill pan on a medium to high heat. Using tongs transfer the prawns onto the chargrill pan and grill for about 1 to 2 minutes on each side. Add the marinade to the pan and arrange the prawns on the salad and spoon over a little more salad dressing. Serve immediately with lemon wedges.