Tasty Dinners

Salmon fillet on noodles

  • 4 salmon fillets
  • Packet of noodles (udon or soba)
  • 4 tablespoon olive oil
  • 8 radishes finely sliced
  • 1 cup sliced green beans – blanched.
  • You’ll Love Coles soy sauce
  • You’ll Love Coles sesame seeds – toasted
  • Coriander – for garnish
  • Lime for garnish
  1. Pre-heat oven to 180.
  2. Cook noodles as per packet.
  3. Drizzle salmon fillets with olive oil and bake in oven on baking paper for 8 to 12 minutes. Rest for a few minutes.
  4. Toss noodles and all other ingredients together with a little soy sauce.
  5. Serve on plates and place salmon fillet on top.
  6. Garnish with toasted toasted seeds and fresh coriander.
  7. Serve with fresh lime quarters as accompaniment.

Serves 4

 
  • 4 salmon fillets
  • Packet of noodles (udon or soba)
  • 4 tablespoon olive oil
  • 8 radishes
  • 1 cup sliced green beans
  • You’ll Love Coles soy sauce
  • You’ll Love Coles sesame seeds
  • Coriander
  • 1 Lime

Rack of lamb with pistachio gremolata

  • 2 x 6 cutlet lamb racks
  • 80g crushed pistachio nuts
  • ½ cup bread crumbs
  • ½ cup parsley – finely chopped
  • juice 1 lemon
  • 1 tablespoon olive oil
  • 2 minced cloves garlic
  • Dijon mustard
  1. Pre-heat oven to 200.
  2. In a food processor grind pistachio nuts until they resemble breadcrumbs.
  3. Combine with bread crumbs, lemon juice, olive oil, minced garlic and finely chopped parsley to form a paste
  4. Brush lightly with Dijon mustard then press paste carefully on to the racks and bake in oven – 15 minutes for pink, 20-25 minutes for well-cooked.
  5. Allow to rest for 5 minutes before serving.
  6. Serve on a bed of mixed salad leaves with vine tomatoes that have been oven roasted (drizzle tomatoes first with oil and sugar to caramelise).

Serves 4

 
  • 2 x 6 cutlet lamb racks
  • 80g crushed pistachio nuts
  • Bread crumbs
  • Parsley
  • 1 lemon
  • Olive oil
  • 2 cloves garlic
  • Dijon mustard

Steak with orange salad

  • 2 large rump steaks
  • Half a cup of rich red wine (e.g. shiraz or cabernet)
  • 2 tablespoons olive oil
  • Bay leaf
  • Fresh thyme
  • Salt & pepper

    • Salad

  • Baby spinach leaves
  • Orange segments
  • Red onion – finely chopped
  • Vinaigrette dressing
  • Salt and pepper

    • Dressing

  • Juice of orange (or lemon)
  • Teaspoon mustard
  • Tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • Shake in a jar or sealed container.
  1. Combine wine, oil, bay leaf and thyme and marinate for several hours.
  2. Pat off excess marinade before grilling or barbecuing and season with sea salt and coarsely cracked black pepper.
  3. Serve with a salad of baby spinach leaves, orange segments and finely chopped red onion, tossed with a light vinaigrette dressing, seasoned with salt and pepper.

Serves 4

 
  • 2 large rump steaks
  • Red Wine - (eg Shiraz or Cabernet)
  • Olive oil
  • Bay leaf
  • Fresh thyme
  • Salt and pepper
  • Baby spinach leaves
  • Orange segments
  • Red onion
  • Vinaigrette dressing

Individual vegetable frittatas

  • 4 eggs
  • ¾ cup cream (or replace with milk)
  • Zucchini – sliced with a peeler
  • 1 big handful of spinach leaves – thinly sliced
  • 6 mushrooms – sliced and lightly pan fried in butter/olive oil
  • ½ cup tasty cheese – grated
  • Butter
  • Salt and pepper
  • Fresh thyme sprigs for garnish
  1. Pre-heat oven to 180.
  2. Beat together eggs and milk, season with salt & pepper.
  3. Butter individual ramekins or flan tins or use a large shallow oven dish.
  4. Layer zucchini slices, on base.
  5. Scatter across thinly sliced spinach leaves.
  6. Place sliced mushrooms on top.
  7. Pour over egg & milk mixture.
  8. Sprinkle with grated cheese and bake in oven for 20 minutes.
  9. Garnish with sprigs of fresh thyme.

Serves 3-4

 
  • 4 eggs
  • ¾ cup cream (or replace with milk)
  • Zucchini
  • 1 big handful of spinach leaves
  • 6 mushrooms
  • Tasty cheese
  • Butter
  • Salt and pepper
  • Fresh thyme sprigs for garnish

Barbequed lamb cutlets

  • 8 to 12 lamb cutlets
  • 6 garlic cloves
  • Extra virgin olive oil
  • Zest of a lemon
  • 12 sprigs of fresh rosemary
  • Salt & pepper
  • Lemon wedges – to serve
  1. Allow at least 2 cutlets per person.
  2. Peel and crush 6 garlic cloves with the side of a knife.
  3. Add crushed garlic, lemon zest and rosemary sprigs to half cup of extra virgin olive oil.
  4. Season with salt and pepper.
  5. Before grilling or barbecuing to your liking, brush off most of the marinade as the garlic and rosemary will burn and any excess oil could flare.
  6. Serve with fresh lemon wedges.

Serves 4

 

Tips

  • Place steak and marinade in a snap lock bag. Expel the air before closing and turn over a few times to maximise the flavour.
  • 8 to 12 lamb cutlets
  • 6 garlic cloves
  • Extra virgin olive oil
  • 12 sprigs of fresh rosemary
  • Salt & pepper
  • Lemons