parsley Archives

Turkey recipes

Christmas turkey with lentil salad and lemony mushrooms

2 hours 30 minutes

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

10 minutes

Chicken recipes

Grilled chicken thighs with spinach pasta

20 minutes

Fish recipes

Caldeirada – Portuguese fish stew

About 1 hour

New Year's

Pasta with butter beans and fresh tuna

15 minutes

Brinjal recipes

Warm brinjal dip

40 minutes

Stuffed lamb loin fillet with parmesan and caper crust

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

3 T capers
oil, for deep-frying
900 g deboned lamb loin fillet
2 cloves garlic, chopped
50 g walnuts
4 organic baby onions, sliced and lightly fried
freshly ground black pepper, for seasoning
100 g Parmesan cheese, grated
30 g Italian parsley, chopped
6 fresh, ripe figs
200 g Gorgonzola

Method

Preheat the oven to 180ºC.
Dry 15ml (1T) capers using paper towel, then deep-fry in a small saucepan of hot oil – the capers will pop into caper flowers when ready. Set aside.
Remove the tie with which the meat is bound and flatten. Rub the flesh with garlic then top with all but 6 of the walnuts, the onion and 15ml (1T) capers. Season with pepper to taste. Roll up and retie. Chop the remaining capers and combine with the Parmesan and parsley. Roll the loin in the mixture to cover, then place on an oven tray and roast for 30 minutes, or until golden brown. Remove from the oven and allow to rest for 5 minutes.
Meanwhile, slice a cross into the top of each fig then push a little Gorgonzola and a walnut into the incision. Grill for 5 minutes just before serving. Slice the meat and garnish with the deep-fried capers.
Serve with the stuffed figs.
Cook’s tip: Toss fried capers onto grilled fish and salads.
Per serving: 3156.3kJ, 39.6g protein, 57.6g fat, 15.8g carbs

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Christmas turkey with lentil salad and lemony mushrooms

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Pasta with butter beans and fresh tuna

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Stuffed lamb loin fillet with parmesan and caper crust

Stuffed lamb loin fillet with parmesan and caper crust

Ingredients

Method