 The traditional Lamb Roast is a hands-down favourite meal of mine. It reminds me of home for so many reasons: it was the family meal, eaten together at the dining room table. It was the 'special' meal we had before being trudged back to boarding school. It's the meal that can feed a truckload and is still nourishing, hearty and warming. Don't believe me? Then read on! Cooking a lamb roast is daunting for a lot of people, and I want to dispel that rumour immediately! On Friday night we decided - extremely last minute - to throw a little dinner party. With an excellent butcher practically next door I thought it appropriate to make something that a) wouldn't mean I spent all night in the kitchen and b) made sure there was enough food for everyone. Here's how to make a perfect, easy, quick lamb roast. Of course, you probably don't have my Grandmother's homemade mint jelly and garlic jam to accompany it, but it will still be pretty good! Here's what you need to serve 6: Approx cooking time for meat: 90-120 mins 2.5 kg Mirrool Creek Leg of Lamb (or whichever lamb is available but aim for a grass fed, ethically sourced leg or shoulder from your trusted butcher) Organic, cold pressed olive oil Fresh rosemary sprigs Fresh garlic, sliced Fresh oregano 1 bottle of White wine (you only need 1-2 cups, the rest you can drink :) 1-2 cups good quality chicken stock Meat method: Preheat the oven to 180 degrees Celsius for at least 20 mins. Using a deep baking dish, pour the stock and wine in and either place the meat in the pan orr using a cake rack, sit it on top of the pan. Stab the meat with a sharp knife to create holes, rub olive oil over the meat with your hands and fill the knife holes with the sliced garlic, rosemary and oregano sprigs. Place the meat in the hot oven, cover with foil and bake for 60 minutes. After 60 mins, remove the foil and bake for a further 30-45 mins uncovered to brown the meat. Add more wine or stock if required. After the 30-45 mins, remove the meat from the oven, recover with the foil and let rest for 20 mins to finish cooking. 
Vegetables: (be sure to choose your own too) 6 baby Carrots, trimmed and left whole 1 Sweet potato, chunked 1/4 Jap pumpkin, chunked 3 Zucchini, sliced 3 potatoes, chopped 2 Red onion, quartered, skin left on Method: Place all cut up vegies together in a plastic bag, making sure there are no holes in the bag. Add a decent drizzle of olive oil, salt, pepper, chopped rosemary and oregano and give the bag a really good shake to coat everything. Then empty into a baking dish and place in the oven with the meat for 90 minutes, turning every 30 mins. Leave the veggies in the oven until crisp while meat is resting. Hint: if you want crispier veggies cut them into smaller pieces. 
And there you have it! Once all the meat and veggies are ready place them on trays and allow your guests to self serve. If you want gravy, be sure to carve your meat in the tray of the wine and stock to catch the blood, then on a stove top over low heat, add cornflour and cold water slowly and stir until combined and thickened. Enjoy! x 
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 This is one of my favourite meals and a regular in my home. It's super easy to make and the ingredients are pretty much staples in my pantry, all you need is some beautiful fresh salmon and some veggies to complete it. This curry is super high in anti-inflammatory properties with all the beautiful herbs and spices in the homemade curry powder mix. It's loaded with Essential Fatty Acids including EPA and DHA from the salmon, which is needed for beautiful skin, weight loss, brain, eye and cardiovascular health. The vegetables are your natural carbohydrates and are full of antioxidants for cell health and to repair oxidation damage, and the garlic, onion and ginger are perfect for boosting your immunity. This is also a perfect post-workout meal with it's high protein content for muscle repair. Prep and cooking time: approx 15-20 minutes, serves: 3-4 Ingredients
• Eggplant, chopped * Red capsicum, sliced • 2 handfuls spinach Method: In a small bowl mix all your spices together. Cut the onion into quarters and place in a food processor/blender with the garlic and ginger and pulse until you get a paste. Heat the coconut oil in a medium sized pan over medium heat and add onion, garlic and ginger paste. Saute until slightly translucent. Add spice mixture to the paste and mix to prevent burning. Cook, stirring for 2 minutes or until mixture begins to become very fragrant. Pour in the chicken stock, scraping the bottom of the pan to release any stuck bits then add fish sauce, lime juice, coconut milk and tomatoes and bring to a simmer. Once simmering add cubed salmon and eggplant and capsicum and lower heat to low. Cover and cook for 10-15 minutes or until salmon flakes with a fork. Just before serving, add the spinach and stir through. Serve with chopped fresh coriander or parsley on top. Enjoy!  Here it is! My amazing Breaky Brownie recipe. The Healthiest Brownie going around (as long as you don't eat the whole thing in one sitting - believe me it's a challenge not to!) This brownie is rated AO as it does contain a bit of caffeine. But it's so good you wont want to share it with your kids anyway...
The Breaky Brownie is high in protein to keep you full, high in Omega 3 fatty acids for brain, skin and heart health, contains antioxidants for healthy aging, fiber to keep you regular and a touch of caffeine for a little morning energy lift. I don't need to tell you to enjoy this... Ingredients: 1-2 tsp organic instant coffee 1 1/2 cups walnuts, chopped 1 cup almond meal 2 cups (approx 15) Medjool dates, pitted and chopped (soak in warm water for 5 minutes to soften, then dry with paper towel) 3/4 cup raw cacao 2 tsp cinnamon pinch of salt Method: Combine almond meal and 1 cup of the walnuts in a food processor or good blender, process until finely ground. Add the cacao, coffee, cinnamon and salt and combine. Set aside, then add the chopped dates to the blender and blend until relatively smooth. Add the dry mix back in and blend until combined. Add more dates if the batter doesn't stay together when squeezed. Press mix into a paper lined loaf tin with the remaining chopped walnuts and set in fridge or freezer before cutting (if you can wait!). |
Background...These recipes come from my Grandmother who is the love and inspiration of my life and hands down, the best cook in the whole world. Some recipes I've tweaked to make into a healthier version, others I've left for you to enjoy as a treat. 
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