May 2008

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macadamia crusted lamb

Clean-up of pantry (2006 was a busy year for shopping apparently) yielded a bag of macadamia nuts and hence.

Crust is equal parts macadamia nuts and breadcrumbs with some chopped parsley tossed in. Just press on top. You can brown, as I did, the rack beforehand if you like. Marinade is EVOO red wine vinegar, rosemary and smoked paprika.

Minikin is stuffed with couscous, butter, chicken stock, dried raisins, macadamia nuts and pepitas. Mixed together and placed in the cavity. As a handy hint; use a round biscuit cutter to cut a lid out of the minkin.

Underneath the lamb is slices of field mushroom and red onion.

All cooked in 180C oven for 25 minutes*. Rest the lamb rack for 5 minutes. Toss the snow pea shoots in some EVOO and good salt. Serve.

I was really just using stuff I had but it worked together nicely.

*Actually 25 minutes is more of an averaging, the pumpkins could go up to thirty and the lamb could get down to 15-17 if you were after something closer to rare.

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Monday has been declared Marine Monday (or ultramarine monday if you like New Order).

My two serves of Red Throated fackmeIhadnoideaitwouldcostthatmuch Emperor unexpectedly had to stretch to three people. This causes issues; not because I’m a stingy bastard but because the more you’ve spent on a piece of fish, the less you want to clutter it up with other plate filling distractions and stodge. I thought the best way was a kind of Thai-ish noodle salad, with the nice fresh flavours lifting the fish rather than bury it. Here’s the result and bugger me if it isn’t fantastic and something you should make and enjoy.

400gm of white-fleshed fish – I used red throated emperor.

200gm packet of sen yai noodles (flat white rice noodles), cooked/softened to packet instructions

1 red chili, finely sliced
a handful of coriander leaves
a smattering of mint leaves
half a red onion, very thinly sliced (VERY)

2-3 tbs of brown sugar
2-3 tablespoons of fish sauce
juice and finely grated rind of a lime

two free-range eggs with dash of fish sauce and a pinch of salt – made into a thin omlette and sliced into thin ribbons
a cup of unsalted peanuts, pan roasted (and can I for once not burn the bastards)
2 lebanese cucumbers, julienned and drained of excess liquid
one lime, eighthed

1. Cut the fish into chunks, stir-fry in oil and then put into a bowl with the chili, coriander, mint, and onion; allowing the hot fish to mingle with the flavours – possibly handing out a few business cards and asking them to get in touch. It should be warm.
2. Give the noodles a quick stir-fry to heat through a little – not to cook
3. Put the noodles in a bowl, add the contents of the bowl with the fish , cucumber, peanuts, and egg. Add the fish sauce/sugar/lime dressing
5. Garnish with lime and extra bits of coriander.


Unfortunately I don’t have a photo of it, so here’s a photo of Eva being opinionated:

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