Preparation Time: 40 min
Cooking Time: 1h 10m
Serving Size: 8 Portions
Easy peasy, lemon squeezy!
Mrs G has got you! Follow the step by step instructions…
Cut rind from watermelon then cut flesh into 1cm-thick slices. Cut each slice into wedges. Cut feta into thin slices.
Arrange watermelon and prawns onto entree-size plates. Crumble feta over and drizzle with lemon juice and olive oil.
Sprinkle with mint and season with freshly ground black pepper. Serve immediately.
Credit: https://www.taste.com.au/
Preparation Time: 45 min
Standing Time: 30m
Serving Size: 6 Portions
Relax, its rustic so you can get away with inferior knife skills…
Trim stem end of beans and cut into 2-inch pieces. In a large saucepan cook beans, asparagus, and pea pods in lightly salted boiling water for 2 minutes. Use a slotted spoon to transfer vegetables to a bowl of ice water. When chilled, drain and set aside.
Brush bread slices with 1 Tbsp. oil. Toast on a grill or under the broiler until lightly browned, turning once. Cool slightly, then tear bread into 1-inch pieces.
In a large bowl combine beans mixture, bread, and the remaining ingredients. Pour half of the Red Wine Vinaigrette over tomato mixture; toss gently. Pour remaining dressing over tomato mixture. Cover and let stand 30 minutes.
When ready to serve, toss again. If desired, sprinkle with additional salt and pepper.
To roast sweet peppers, place stemmed and seeded halves cut side down on a foil-lined baking sheet. Roast in a 220°C oven 20 to 25 minutes or until charred. Bring foil up around peppers to enclose. Let stand 15 minutes. Use a sharp knife to peel skin off the pepper halves. Use peppers as directed in recipes.
Creditrecipes.coles.com.au/recipes
Preparation Time: 40 min
Cooking Time: 1h 10m
Serving Size: 8 Portions
Why did the chicken cross the road? ‘Cause it was easy! Don’t be chicken, Mrs G will help you create this delicious meal, just follow her instructions below.
Prepare a covered braai for indirect cooking. For a gas braai, heat burners under the flat plate on medium-high heat, leaving burners under the grate side off. For a charcoal braai, build a fire on one side of charcoal grate, leaving other side of braai empty, and let burn just until coals are covered with white ash (do not spread out coals).
Stir sesame seeds in a frying pan over medium heat for 3 mins or until toasted. Transfer to a small bowl. Add oregano, sumac, cumin, 1½ tsp sea salt (flakes preferred) and 1 tsp freshly ground black pepper. Set za’atar spice mix aside.
In a large bowl, combine chicken pieces with 1 tbs oil, Mrs G Crushed Garlic and 2 tbs za’atar spice mix. Rub the mixture onto the chicken. Place the chicken pieces, skin-side up, over unlit side of braai and close the lid. Cook for 55-60 mins or until chicken is a light golden brown and a meat thermometer inserted into thickest part of the thigh registers 74°C. Turn chicken halves over and gently transfer to lit side of braai. Cook, uncovered, turning as needed to prevent flare-ups, for 3-5 mins or until skin is crisp.
Place bread halves, cut-side down, on braai for about 2 mins or until lightly toasted. Don’t walk away, no one likes charcoaled bread! Cut each bread half into 4 slices and transfer to a serving platter. Place cooked chicken pieces on top of bread for 10 mins to rest.
Meanwhile, in a medium bowl, toss onion, parsley and remaining 1 tbs oil. Cut 1 lemon in half and squeeze juice over onion mixture. Season with salt and allow onion salad to stand at room temperature for 10 mins.
Carve chicken into smaller pieces (drumsticks, thighs and halved breast pieces). Return chicken pieces to bread. Cut remaining lemon into wedges and place on a platter.
Serve chicken and bread with onion salad, radishes, Mrs G Danish Style Feta and remaining za’atar spice mix.
Credit: https://www.taste.com.au/
Preparation Time: 4h 20m
Cooking Time: 1h 30m
Serving Size: 8 Portions
Run outside and steal a lamb from a nearby farm like the Klephts of Greece did back in the day and cook in an underground oven to avoid the smells alerting your neighbours of your illegal deed. Or, Mrs G will help you do it the legal way… follow her step by step instructions.
In a medium bowl, mix the lemon zest, oil, oregano and rosemary. Transfer 1/4 cup of the oil mixture to a small bowl and stir in the Mrs G Crushed Garlic. Rub the garlic oil all over the lamb, then cover and refrigerate the lamb for at least 4 hours or up to 1 day.
Meanwhile, add to the remaining oil mixture, the spring onions, Mrs G Kalamata Style Olives, capers, parsley and shallots. Stir the lemon juice into the kalamata mixture. Season with salt and freshly ground black pepper. Cover and refrigerate for at least 4 hours or up to 1 day.
Meanwhile, in a medium bowl, mix the yoghurt, shallots and mint. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours or up to 1 day.
Preheat oven to 180°C or 160°C fan-forced. Place the lamb on a rack over a roasting dish and cook for 20 minutes per 500g, or until a meat thermometer registers 48°C for medium-rare to 55°C for medium-well when inserted into the thickest part of the lamb. Transfer the lamb to a carving board and rest for 15 minutes.
Thinly slice the lamb across the grain and transfer it to plates. Serve with the salsa verde, yoghurt sauce and flat breads.
Credit: recipes.coles.com.au/recipes
Preparation Time: 45m
Cooking Time: 2hrs
Serving Size: 4 Portions
Adjust oven rack to lower third of the oven. Preheat oven to 260°C. Rinse duck body cavity; pat dry. Rub cavity with the 1 teaspoon salt and 1 teaspoon pepper. Place orange, celery, onion, and thyme in cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Brush duck with the 2 tablespoons orange liqueur.
Place duck, breast side down, on rack in a shallow roasting pan. Add the hot water to the roasting pan. Place in lower third of oven. Reduce oven temperature to 180°C. Roast, uncovered, for 45 minutes.
Carefully remove roasting pan from oven; drain fat.* Turn duck, breast side up. Roast for 45 to 60 minutes more or until drumsticks move easily in their sockets (80°C). Juices may still appear pink.
Meanwhile, for sauce, in a small saucepan whisk together orange peel, orange juice, brown sugar, the 1/4 cup orange liqueur, the molasses, ginger, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to boil; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until thickened and syrupy. Stir in 2 cups blackberries. Use a potato masher or fork to coarsely mash berries. Cover and set aside.
Transfer duck to a cutting board; let stand for 15 minutes. Discard stuffing mixture. Using kitchen shears, cut duck in half lengthwise. Cut each half between the breast and the thigh into 2 pieces. Drain fat from roasting pan. Arrange duck quarters in pan. Pour blackberry sauce over the duck. Return to oven. Roast in the 180°C oven for 30 minutes.
Transfer duck pieces to a serving platter. Pour any juices in roasting pan over duck pieces. If desired, serve with additional blackberries.
If you like, reserve the fat and toss a few tablespoons with potatoes or other root vegetables. Roast at 200°C for 35 to 40 minutes or until light brown and tender.
Credit: https://www.bhg.com
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Credit: drizzeleanddip.com
Ginger syrup is a great addition to your kitchen or home bar. It is super easy to make and will spice up your traditional drinks or dessert recipes.
Use this recipe as the foundation for your own ginger ale or ginger liqueur (this can be used in several ginger based cocktails). It’s also a great liquid sweetener for tea and coffee as well as a delicious ginger lemonade. But wait there’s more… ginger syrup is great for flavour infusions with vanilla or spicy peppers, to create a sweet or spicy note to your dish.
What do I need?
How do I make it?
Credit: thespruceeats.com
Ginger adds a little fire to your cocktails or for those responsible individuals – mocktails. But there is more to like than just the fun cocktails. Try out some of the ideal uses of your newly made ginger syrup.
Play around with the levels a bit to find your preference. If you like more ginger heat, add more ginger syrup! Or try it with a Mexican mule!
Credit: willamettetransplant.com
Add to a shaker with ice and shake this jewel up! Pour through a strainer and serve in a sugar rimmed glass.
Credit: willamettetransplant.com
Muddle the mint, lemon, and syrup together. Pour into an old fashioned glass and add whiskey, top with ice and garnish with fresh mint! Cheers
Credit: willamettetransplant.com
Shake this puppy up and strain over rocks in an old fashioned glass. Garnish with an orange slice, peel, or candied orange wheel!
Credit: willamettetransplant.com
Serve on the rocks. Alternatively, if you don’t have ginger ale you can use ginger simple syrup and soda water to recreate this refreshing cocktail!
Credit: willamettetransplant.com
Add everything to a serving pitcher and place it in the refrigerator to chill for 3-4 hours. Serve in a wine glass with mint or candied orange slices as a garnish! Salut to summer! Watch out– this stuff is dangerously good!
Credit: willamettetransplant.com