These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Thursday, 24 November 2016

Haloumi Panko Crumbed Lamb Cutlets with Salad

Lamb cutlets! Lamb Lollipops!  
Whatever your family calls them they are delicious and so versatile .. endless flavour options .. and one of Wilbur's favourites however they are cooked! Enjoy!

Serves                  4.     I allow 2 cutlets per person but Wilbur suggests 4 for him!
Preparation          10 minutes plus prepare salad whilst cutlets baking
Cooking               25 minutes for cutlets.  
                            Additional 10 - 20 minutes to warm veggies, fry off crumbs and cook                                           optional haloumi pieces

8 lamb cutlets – trimmed of extra fatty fat
1/3 cup Panko Breadcrumbs  OR    you could crumb 3 slices fresh bread
1 teaspoon ground oregano  OR dried oregano leaves
1 teaspoon dried Mint
Shake of celery seeds (optional)
Freshly ground pepper to your taste
Tiny pinch sea salt (optional – Haloumi is salty)
1/2 cup Grated Haloumi  Approx 80 gram.
Extra haloumi cut into thick slices for frying  - Optional extra
1 egg – whisked
Splash Olive Oil

½ cucumber, grated and remove the liquid by squeezing out well
1/3 cup Greek yoghurt
1 clove garlic – crushed
1 tablespoon lemon juice
Fresh dill – chopped  OR  fresh mint

Preheat the oven to 180˚ C
Using 2 plates with a lip – put the whisked egg onto one plate
On the other plate, lightly combine the breadcrumbs, haloumi, herbs, salt and pepper.
Have an oven tray with a narrow lip ready and lined with baking paper.
Use one hand to dip the cutlet into the egg.  Then use the other hand to toss gently in the crumb mix and place on tray.  When all cutlets are crumbed gently pat the crumbs onto the top. 
The remaining crumb mix is excellent to quickly fry off in a pan, allow to cool and sprinkle over salad.
Drizzle the tiniest amount of olive oil over the cutlets.  Or a spray bottle works well.
Bake for approx. 20 - 25 minutes until golden.

Whilst the cutlets are baking
Prepare the Tzatziki by combining ingredients in a small bowl.
Just before serving the cutlets:  fry off the extra haloumi slices for an extra cheesy addition.

I like to serve a mixture of warm sweet potato pieces, sliced green beans, fried onion slices, lots of various lettuce greens, baby spinach leaves, black olives, tomatoes, sliced cucumber combined with cannellini beans and fresh mint or parsley.   Whatever you would like to combine for a delicious salad to serve with the Tzatziki and cutlets will be delicious.
                            Enjoy!   Colleen

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