With the weather the way it is, anyone would be forgiven for thinking that it’s Summer. However it’s still technically Spring, (for the next ten days at least), so I’m just in time to post my Spring Cuisine Companion recipe challenge.
I’ll admit, I had trouble with this one.
Partly, because of the timing of it all. I bought all the ingredients just before dad passed away, so I had to wait to use them, and then I didn’t really feel like doing very much with them funnily enough.
The second reason is that gorgeous spring weather makes me want to eat salad and have barbecues, and I wouldn’t normally use my Cuisey for that.
But I soldiered on because that’s what bloggers who have been gifted amazing gifts do. 🙂
The recipe for this challenge is as follows:
- Spring lamb
- Sweet potato
- Fresh herbs
- Spring onions
- Baby Carrots
- Snap peas
So, like I said, I deliberated for a long while over what to cook, (not being a chef remember), and eventually decided on Crumbed lamb cutlets with salad, and Rhubarb and Strawberry muffins with Rhubarb and Strawberry Ice-cream.
Barbecue, salad and cupcakes. The best of both worlds.
Of course, being the talented food blogger that I’m not, I totally forgot to take a photo of the first meal, so you’re just going to have to trust me that it looked delicious.
Doing the crumbs for cutlets (and anything else really), is super easy in the Cuisine Companion. I took a few pieces of stale bread, a small cube of parmesan cheese (you can put in as much as you like), and some fresh parsley, and literally chucked them in the machine on speed 12 until they were crumbs. It took all of ten seconds.
Speaking of cheese: one of the main uses I get out of my machine is grating cheese. Packets of grated cheese are expensive and contain anti-caking agent, but doing it yourself is so easy. And if you buy large blocks, you can freeze it in ziplock bags so you always have grated cheese on standby. Simply cut your cheese into smaller cubes and put them in the machine. I do about 600 grams worth at a time of different blends. A word to the wise though: blitz hard and fast. Speed 12 for 10-15-second intervals. Cheese will melt and congeal if you go to slow and for too long. I learnt that the hard way. Cheese dough gives a different slant to pizza. 😉
But back to the lamb: so yeah, I made the crumb mixture, and then simply did a flour, egg wash, crumb combo, and Boatman cooked it on the barbie. Served up with some salad, and some sweet potato mash, and it was good to go.
Now to the thing I did take a picture of (that’s not just cheese.)
I’ve never really used much rhubarb before. In fact, in my head, Rhubarb is still the name of a movie that appeared on Dad’s old ‘The Plank’ VHS. (From memory, there were a bunch of people running around a golf course saying nothing but ‘Rhubarb rhubarb.’ It was surprisingly funny.)
I had heard somewhere though, that rhubarb and strawberry were a good combo, and seeing as the ingredients list included both, I concluded that was correct.
The speed with which these muffins were eaten was further proof.
Now in the interest of full disclosure, when making the syrup I accidentally made too much, which led to what I consider a rather inspired idea, of Rhubarb and Strawberry Ice-cream. If you were just making the muffins, I would recommend halving the syrup ingredients.
But I recommend making the ice-cream more. 🙂