LAMB CUTLETS CRUSTED WITH PUMPKIN SEED
New
England lamb cutlets, crusted with pumpkin seed, ginger and sultry
citrus spice
"Tender
Plus" New England lamb cutlets
Crust: 1 cup APSC pumpkin seeds, 1 cup APSC Pumpkin Seed Meal, 2 pieces "Mango Hill Farm"
crystallised ginger, 1 tbs "Sassy No Salts" sultry citrus
spice, 2 tbs "Barambah" organic butter, 1 clove garlic,
1 bunch parsley, 1 "Country Farm" organic egg white,
1 tbs APSC pumpkin seed
oil
Blend all ingredients together to form a paste and set aside. Grill
or pan fry the lamb chops for 3-4 minutes on each side until golden
but still a little rare in the middle. Top each cutlet with the
crust and place under the grill or in a hot oven for a further
5 minutes or until the crust turns golden and is slightly crisp
to touch.
Cutlets can be served on a bed of cous-cous with a wedge of lemon.
Recipe
by Chef Dominique Rizzo of Mondo Organics as demonstrated at the
BRISBANE FINE FOODS SHOW March 2006
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SHAW RIVER BUFFALO MOZZARELLA AND VEGETABLE STACK, ARUGULA AND PUMPKIN
SEED PESTO by Chef Mark Miron - Kable's Restaurant
Arugula
and pumpkin seed pesto - 3 cups wild arugula
leaves (like rocket) blanched, 100g pumpkin seeds, 100ml pumpkin
seed oil, 4 cloves garlic, 1tsp pepper, 1tsp salt, 100g parmesan
cheese finely grated, juice of 1 lemon
Place seed and garlic in food processor and blend. Add arugula leaves
and oil and blend until homogenised. Add the remainder of ingredients
and blend to a paste.
Vegetable
stack - 240g buffalo mozzarella sliced, 80g yellow zucchini
sliced and grilled, 80g green zucchini sliced and grilled, 80g eggplant
sliced and grilled, 80g zucchini blossom cut in half and grilled,
80g yellow cherry tomatoes cut in half, 80g cherry tomatoes cut
in half, 80g red capsicum grilled and skinned to dress, micro herbs
salad, balsamic glaze
Arrange
the mozzarella, grilled vegetables and capsicum into a stack. Bake
in a hot oven for 2 min. Drizzle with arugula and pumpkin seed pesto.
balsamic glaze and top with herb salad.
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