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Lamb wraps

September 5, 2010 | By TheChef In Main Courses | Comments(7)

tender juicy lamb I was craving souvlaki last night and I had some lamb backstrap in the fridge. I don’t normally cook without trying to follow a recipe and adapt it as I go. Today I decided I’d try my hand at using my nose to create a rub for the lamb simply by my sense of smell. I love to make something a bit different.

Lamb backstrap is the juiciest, most tender cut of lamb. Cooked medium it just melts in your mouth.

spice rubbed lamb I took a small bowl and started with some purchased Moroccan seasoning and then using my nose I added garlic powder, turmeric, paprika and cumin. I played around with it for a few minutes til it smelled yummy to me.

I cut up the lamb into cubes and rubbed the spices all around them and put them on skewers. You’ll see that they’re short skewers because my grill pan isn’t very wide. I had to break them off so they’d fit in the pan.

I put the skewers in the fridge for about 30 minutes to absorb the rub and sliced some red onion, lettuce and diced a couple of tomatoes and drained the juice and then chopped a bit of fresh coriander (might be cilantro to you)

lamb skewers After sitting with the rub for about 30 minutes I preheated my grill pan to hot, added a drizzle of olive oil and popped those babies in the pan. It only takes a few minutes per side to get lovely grill marks and leave the meat nice and pink inside.

While the lamb was cooking I heated a large frypan and heated up the wrappers. I like to heat them up and get some brown marks on the bread. It probably doesn’t do anything but it makes it feel less storebought if I have to do something to them.

quick, easy lamb wraps That’s it. I took the wrap put a little tzatziki sauce and then the meat (without the skewer), added some tomato, onion and lettuce and wrapped her up. From start to finish maybe 45 minutes and very little work.

They were delicious. I will definitely make these again. My husband ate 3! You could say he was rapt. LOL

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Best Strawberry Ice Cream Recipe

September 2, 2010 | By TheChef In ice cream recipes | Comments(4)

I love ice cream. If you looked at me you could tell. I have every flavor imaginable sitting on my hips right now. My husband loves ice cream too but he leaves making it all up to me.

It’s springtime in Australia and that means it’s time for fresh strawberries and today I made my favorite strawberry ice cream recipe. It’s not cheap and it’s probably not good for us to make it too often but it’s divine to eat.

Best Strawberry Ice Cream Recipe

5.0 from 1 reviews

Ingredients

1 cup milk
1 pinch salt
3/4 cup sugar
5 egg yolks (you can use less eggs but the end result won’t be as rich)
2 cups cream
1 teaspoon vanilla extract (or scrape a vanilla bean if you’re feeling extravagant)
1 pint fresh strawberries
1/4 cup caster sugar (superfine sugar)

Instructions

In a saucepan heat the milk, salt and sugar til nearly boiling.
In a medium bowl whisk the egg yolks and then while whisking s l o w l y pour about 1/2 the milk into the eggs. (This is called tempering the eggs) Then pour the egg mixture back into the saucepan and put it back on the heat. Stir continuously until the mixture coats the back of a wooden spoon. It won’t take too long and don’t think you need to cook it longer or you’ll get scrambled eggs. Honestly, just til it coats the spoon. You want it thick and the eggs cooked, the ice cream freezer will do all the magic.
Pour the mixture into a container and add the vanilla and then let it cool.. I cool mine over a bowl of ice. Then put it in the fridge to chill.
Once the custard has chilled, add the 2 cups of cream. Then place 1/2 of the strawberries and the 1/4 cup caster/super fine sugar into a blender and whizz til the sugar has dissolved. Add this to the custard.
Now you’re ready for freezing. (I know you still have half the strawberries, it’s okay, I’m coming to that)
Place the ice cream mix into your freezer and start churning. Cut the remaining strawberries into chunks – the size you want to see in your ice cream. When the ice cream is starting to freeze, plop the rest of the strawberries into the mix.

Notes

If you’re using the old fashioned churn where you have to screw the top on, I’d put all the berries in at the beginning – too much work to open it and add them later. If you’re using an electric machine, you’ll get a better result with nice pieces of strawberry to munch on.

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Old Fashioned Strawberry Ice Cream