Haven’t been very active here, same over at Facebook.
It’s been nearly 3 months since i posted and spammed your feeds, time flies. I sort of wanted the year to end so i could start again. Even though there has been no posts in that time i’ve certainly been busy in the kitchen, the books and the supermarkets.
We’ll probably go in a new direction this year and see how it goes. Looking forward to posting up some of my favourite dishes, ingredients, tips, pictures, recipes and so on.
I get a little Facebook-phobia pushing all this crap into your face all the time but it’s something i like to do, so if you’re not really into the constant pics and tips to come you know what to do. I won’t hunt you down.
The idea of ‘version 2.0 (16)’ sort of just popped into my head and i thought it was funny. Small things amuse small minds. How’s my leet, 5 minutes Photoshop of the new Cover Page? Hehe
I knew this wouldn’t be some random recipe i decided to cook. At first it seemed like a lot of work, making a pesto is always a bit messy and lots to clean up but when you weigh in how good a freshly made pesto is the pros outdo the cons. I think it’s mind over matter, don’t procrastinate on these things, just get in there, get going and get organized. That was the message to myself getting home from work last night before i began cooking.
I almost wasn’t going to take any photos, maybe just one of the finished dish on the table, but here and there when i had a moment i would quickly take a snap. As things came together and those flavours started taking shape i sensed this dish was going to spectacular, i wasn’t wrong 🙂
First things first, get the pesto made and then cleaned up.
For the pesto – serves 2
1 cup mint.
1tbs toasted pine nuts.
1 garlic clove.
20g grated Parmesan.
1/2 tbs lemon juice.
40ml olive oil.
Place all the ingredients except the olive oil into a food processor and whiz to combine. With the motor running gradually add the olive oil until smooth. Season and set side.
For the lentil salad – serves 2.
50g whole green Puy-style lentils.
1 zucchini, sliced into rounds.
1/4 cup sun dried tomatoes in oil, drained and chopped if large.
75g marinated feta, crumbled.
Remaining 50g of watercress.
1/2 the made pesto.
Preheat BBQ or char grill pan to medium high, Toss zucchini rounds in oil and cook until charred.
Cook lentils in saucepan of boiling water over medium-high heat for 15minutes or until tender, then drain.
Place the ingredients in a large bowl and toss to combine and set aside.
6 French-trimmed lamb cutlets, seasoned.
Brush lamb with oil and chargrill for 2minutes each side for medium-rare or to your liking.
Fabulous ingredients usually means you’re going to taste something outstanding as was the case here. Angela continued to comment throughout the night how amazing the dish was and i have to agree with her. 🙂
Due to technical difficulties, (my home PC died), we’re temporarily on hold here until September. Until then you can check out posts on Twitter, Facebook, Flickr, Google+ and Instagram using MeJulesOK.
It’s going to be bigger and better than ever in September!