Lamb with Green Beans and Creamy Potatoes

Tonight my lovely Daddy came for dinner and we had a couple of mini lamb roasts so decided to make something yummy, quick and easy. 

Ingredients
2 mini lamb roasts
Round green beans
Balsamic vinegar
3 garlic cloves
3 stalks fresh Rosemary
Olive oil
1 potato per person
125 grams butter
1/4 cup milk
1/2 cup beef stock
1 teaspoon honey
Salt
Freshly ground black pepper

Directions
Season the lamb well and place in a hot pan with some olive oil and sear each side.  Once the lamb has been browned all over place the lamb in a baking dish on top of the garlic cloves and Rosemary stalks.  Add a few splashes on Balsamic vinegar over the lamb and cover with foil. 

Place in the oven and bake at 200 degrees Celsius for half an hour (medium).  Take the lamb out of the oven and place on a hot plate and cover with foil.  Rest for 15 minutes.  In a small pot place the pan juices from the lamb, 1/2 cup beef stock, 1 teaspoon honey and the garlic cloves and Rosemary from the baking dish.  Reduce.  While the lamb is resting boil the potatoes for mashing.  Cut the ends off of the beans and rinse.  When the potatoes are almost cooked place the beans on to boil.  Mash the potatoes and place a dollop on each plate.  Slice the lamb against the grain a put a few slices on the potato.  Place the beans alongside the potato and drizzle with the sauce.

Enjoy!

Eye Fillet Steak with Buttery Mashed Potato and a Red Wine Sauce

We eat a lot of steak in our household so I have to come up with a lot of different sides to have with it.  This is one of our favourites.  Very tasty, quite decadent and leaves you feeling nicely satisfied.

Ingredients
One piece of eye fillet steak (approx 120 grams) per person
Round green beans, ends trimmed
One Agria potato per person, peeled, cut into small pieces and boiled until soft
1 tablespoon butter
5 tablespoons milk
Sea salt
Freshly ground black pepper
2 tablespoons red wine
1 tablespoon red wine vinegar
1 teaspoon freshly ground black pepper
1 cup beef stock

In a small pot combine the wine, vinegar and pepper and cook over a high heat for 1 - 2 minutes.  Add the stock and cook for 3 - 4 minutes or until the sauce is slightly thickened.  Boil longer if you require a thicker, more reduced sauce.
While the sauce is reducing season the steaks well.  Heat a large non-stick frying pan over high heat.  Add the steaks and cook to your liking.  Remove the steaks from the pan and keep warm.  While the steaks rest steam the beans until they are a nice, bright green and still slightly crunchy to the bite. 
While the beans are cooking place the butter and milk into the potatoes and mash until smooth.  Season with salt.
Serve the steak, beans and mashed potato drizzled with the red wine sauce.  Delicious!

Turkey and Ricotta Ravioli

My camera has been MIA for the last few days so I am only now able to upload photo's from the last few meals that we have had that are worth blogging.  So, last Friday night my sister came to stay and we had some turkey breast out so to make it 'go the distance' we decided to make ravioli.  The meal was an absolute hit with everyone and it will definitely be on the menu again soon. 

Ingredients
300 gram turkey breast, finely chopped, cooked
250 gram carton of lite ricotta cheese
1/4 cup finely grated Parmesan cheese
Fresh Italian parsley, finely chopped
Fresh basil, finely chopped
Freshly ground pepper
Salt
Wonton wrappers
2 jars of Barilla Basilico pasta sauce, warmed through.

Directions
In a mixing bowl mix together the turkey, ricotta, Parmesan, parsley, basil, salt and pepper.  Mix well.  Take one wonton wrapper at a time and place on a board.  Place a large teaspoonful of the mixture in the middle of the wonton wrapper.  Take a pastry brush and dip in water.  Brush around the edge of the wonton wrapper with the water and fold in half diagonally.  Cut around the edge of the ravioli with a pasty cutter.  Continue this process until all of the turkey mixture is used up.

Bring a large pot of water to the boil and season well.  Place the ravioli's in the water to cook.  When all of the ravioli have risen to the surface they are ready.  Remove from the pasta water and serve between bowls.  Cover with the pasta sauce and some freshly grated Parmesan.

Bon Appetit.

Homemade Hamburgers

Tonight I wanted to make an easy Sunday night dinner.  We were going to have a roast chicken however when I went to the supermarket to get a chicken they were a bit over-priced so decided to go with Homemade Hamburgers.  A yummy, easy favourite!

Ingredients
300 grams premium, lean beef mince
1 carrot and/or zucchini, grated
1 tablespoon Watties tomato sauce
Breadcrumbs
Fresh, chopped Italian parsley
Fresh, chopped basil
1 onion, finely chopped
Fresh hamburger buns
Beetroot slices
Lettuce
Tomatoes
Best Foods mayonnaise
Tomato sauce

Directions
In a mixing bowl mix together the mince, carrot, zucchini, tomato sauce, breadcrumbs, parsley, basil and onion.  Mix well.  Place a large fry pan over a hot heat and add a bit of olive oil.  Roll small handfuls of the meat mixture in your hands and then flatten.  Place in the hot pan and cook through.
Grill the buns then load up with a patty, tomato sauce, mayo, lettuce, tomato and beetroot. 
Yum!