Paleo Leftover Lamb, Pea, Mint and Haloumi Fritter

Yum, yum. I don’t usually like leftover roast lamb but I have definitely found a winner. Hubby and I threw this together so measurements aren’t precise however I need to remember this easy dinner for future roast lambs!

INGREDIENTS 

. 1 1/2 cup chopped roast lamb

. 200 g grated haloumi

. 1 cup frozen peas

. 1/2 cup grated pumpkin

. 3 shallots chopped finely

. 1/4 cup mint leaves finely chopped

. 4 eggs, beaten 

. 1/4 cup tapioca starch (or more to bind)

. Oil for frying

Simply mix all ingredients and fry in lightly oiled pan until golden brown. 
P.s. These were great for brekkie with bacon and egg and tomato relish.


Middle Eastern Inspired Lamb Meatballs with a Green Olive and Watermelon Salad

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This will probably be my last blog post for a while.

After 5 full-on yet wonderful years of full-time motherhood I am about to go back to work as a Japanese teacher! Thankfully I only have a 5 week contract, full-time at this stage so there will be an end in sight!! Reflecting back on the years I’ve had at home I am just so happy with my decision to be there for them in their formative years (and be in a position to afford to do so) and effectively be my own boss. REally, whilst you have the stress of tantrums and bad behaviour, sometimes long and boring days you are also able to make your own decisions and set your own schedule everyday without somebody else dictating what must be done, no sales targets (when I was in banking), no rude customers or students – just a lot of love and free time to spend with your children in their formative years. I have been BLESSED and I truely mean that. But all good things come to an end and I am also excited about returning to work, recreated as a language teacher. It will be a challenge and I’m defiantly anxious but I am ready and looking forward to it too. So wish me luck and I’ll see you in a few months most likely!

INGREDIENTS

LAMB MEATBALLS

. 500 g lamb mince
. 1 tbsn pine nuts, roughly chopped
. 3 tbsn pistachios, roughly chopped
. 1/4 cup dried apricots, chopped
. 1 small onion, very finely diced
. 1 tbsn sumac
. 1 tspn dried mint

WATERMELON SALAD

. Handful of mixed mesclun leaves
. Sliced watermelon
. Spicy green olives, thinly sliced
. Cucumber, diced
. Sliced green onions (scallions)
. “Moro” white wine Italian dressing

METHOD

1. Mix all ingredients together very well by hand and form into small patties.
2. Fry or grill in a little olive oil until golden and cooked.
3. Serve with a side of watermelon salad.

I did not put down measurements for the salad as it was literally a salad made on the fly with a handful of lettuce leaves, a few slices of watermelon, probably 4 thinly sliced green olives, a 1/4 of a cucumber and a splash of a pre-made White Italian salad dressing which contains only white wine vinegar, grape must and grape juice.

Please feel free to adjust the ingredients for the meatballs – had I had more pine nuts then a teensy amount left in the bottom of the packet I would have used them. The mixture of the nuts and apricots with the lamb and sumac was a winning combination – loved it!

It was actually a very easy and completely fantastic, gourmet dinner for a week night. Can I be honest and say after a really long day (I already made a few meals at midday for friends with bubs(and bad, bad backache I was contemplating getting a takeaway tonight – but after weighing the options, pizza, hamburgers, chicken and chips – just couldn’t bring myself to do it and dictated my ideas for the recipe to my darling man – thankfully he recreated what was in my head to perfection. Yum, what a great dinner! Thanks babe 🙂

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Lamb Cutlets with a Marinated Zucchini and Cucumber Salad

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I love having our new barbie – summer days with some grilled meats and a light salad – it’s perfect paleo combination. Easy, healthy and delightful.

Whilst hubby was cooking some delicious lamb cutlets I whipped up a little salad of zucchini, cucumber, feta and herbs from our garden.

INGREDIENTS (more than enough for 2 people)

. 1 large zucchini
. 1/2 small cucumber
. feta, crumbled
. pine nuts, toasted
. capers
. 1 tbsp mint, shredded
. 1 tbsn parsley, chopped
. 2 tbsn olive oil
. 1 tbsn lemon juice
. sea salt

METHOD

1. Mix together oil, lemon juice, a large pinch of salt and herbs in a jar. Add in a spoonful of the vinegar the capers have come from if you prefer a tangier dressing – yum 🙂 Shake well and set aside.
2. Using a vegetable peeler, finely peel long ribbons of zucchini into a bowl. Slice the cucumber very finely into rounds and add to mix. Toss over feta, pine nuts and capers, as much or as little as you like and then dress with the prepared salad dressing.
3. Serve immediately with your choice of grilled meat.

This was a very simple salad that added a little ‘gourmet’ factor to our dinner. It went very well with perfectly grilled lamb chops. I just wish I had made more! Yum!!!!

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Minted Garam Masala Spiced Lamb Koftas

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The main reason I love keeping this blog is because I can record my recipes down for easy reference later on. I’ve made lamb koftas so many times but I am always racking my brains what I put in them the last time! I have also made them very successfully with a pre-mixed greek seasoning as well as ones with sumac, pine nuts and mint. These ones were deliciously spiced with garam masala and mint from the garden and tasted just fantastic.

INGREDIENTS

. 500 g lamb mince
. 1 large onion
. 1 tbsp garam masala
. 1 tspn garlic powder
. 2 tbsn mint, finely chopped
. 1 tbsn lemon juice
. olive oil

METHOD

1. Grate half the onion and chop the remaining half very finely.
2. Combine all ingredients in a large bowl and mix well by hand.
3. Form into 8 even sized patties, place on tray and chill in fridge for 30 mins.
4. Fry in a little olive oil until browned on all sides and cooked through.

I was going to serve this with a yummy mint and cucumber raita but unfortunately the yogurt was not tasting too fresh. Nevermind, they were lovely on their own with a somewhat random mix of fresh salad ingredients – tomatoes, coleslaw and some yummy beetroot with marinated persian feta and mint.

I was so happy to come accross a new, completely paleo product “Love Beets” Beetroot – simply vacuum packed, cooked beetroot – no added anything! This is an enormous relief to me as the other day I was checking out the ingredients on the back of the tin of beetroot in the supermarket and lo and behold, it now contains High Fructose Corn Syrup – an Australian made tinned beetroot – I hadn’t realised we had gone down that Yankee route yet of adding that hideous stuff to everything and I had basically resigned myself to not eating beetroot anymore. Hooray for “Love Beets”! Cos, lets face it, I do not have time to prepare and cook my own beetroot 🙂

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Mmmmmmmmmmmmmm, Roast Lamb deliciousness

People often ask me how on earth it is possible to follow a Paleo / Primal lifestyle. How? Take a look at the photo folks! Absolute yumminess personified. I’ve often thought that going Primal is more like returning to days of yore – eat your meat and three veg just like your grandparents did – proper home cooked meals, and she’ll be right.

And how could you go wrong with a gorgeous joint of Roast Lamb studded with garlic and rosemary, roasted pumpkin, sweet potato and cabbage (real potato if you are after a treat)! My sister and brother in law who are doing the hard-core version of Paleo enjoyed their roast with pan drippings and salt. I on the other hand smothered my meal with lashings of pan gravy (gluten free) and mint jelly. Mmmmmmmmmmmm. What a wonderful day. Blessings xx

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