"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, January 22, 2011

Grilled Chopped Lamb-steaks With Rosemary And Pine Nuts

Lamb with macadamia nuts, currants and Tuscan cabbage

  • 2kg leg of lamb, boned and rolled
  • 1 onion, finely chopped
  • 1 bunch Tuscan cabbage, stems trimmed, coarsely chopped
  • 2 tablespoons olive oil
  • 1 clove of garlic, crushed
  • ½ cup currants
  • 1 cup raw macadamia nuts, roughly chopped
  • 40g white breadcrumbs
  • 1 egg, lightly beaten

Heat the oil in a heavy-based frying pan over medium heat. Saute the onion until soft and golden. Add garlic and cabbage and sauté until cabbage has softened. Add currents and macadamia nuts, and season to taste with sea salt and freshly ground black pepper. Remove from stovetop and place in a medium sized bowl, then set aside to cool. Stir through breadcrumbs and egg. Fill lamb with macadamia mixture and secure tightly with string. Place lamb into a baking dish and cook for 1 hour at 200C. Remove and rest for 15 minutes before carving. Serve with baked vegetables. Serves 6.
• Recipe & photo courtesy of Australian Macadamia Society

Roasted macadamia filled peaches with mascarpone

165g    Demerara Sugar
80g      Raw Macadamias, roasted and finely chopped
80g      Cold butter, finely chopped
8          Ripe peaches, halved and stone-free
80g      Amaretti biscuits, crumbed
            Mascarpone or cream to serve

Combine sugar and macadamia nuts in a bowl, add butter, and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs then cover and refrigerate for 10 minutes. Fill each peach cavity with about one tablespoon of butter mixture and top with crumbled amaretti biscuits. Place peaches in a greased baking dish, roast at 180C for 15-20 minutes or until peaches are just tender. To serve, spoon peaches and cooking juices into 8 bowls and serve with mascarpone. Serves 8.
. Recipe & photo courtesy of Australian Macadamia Society

Wednesday, January 19, 2011

Gina's Spicy "Chicken" Corn Chowder

I made this Chowder for a "Relay for Life" fundraiser where I work.  It was a hit.  I made a couple minor changes to the recipe.  I did not use the Bay Leaf, changed heavy cream from one (1) cup to two (2) cups and added two (2) cups of chopped chicken breast meat.  The next time I make it, I will top the bowls with shredded pepper jack cheese.


  • 4 pieces thick-sliced bacon, chopped
  • 1 medium Vidalia onion, finely chopped
  • 1 medium red bell pepper, chopped
  • Salt and freshly ground black pepper
  • 1 small jalapeno, chopped seeds and ribs removed
  • 3 cloves garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 2 large red potatoes, well scrubbed and small diced
  • 1 cup heavy cream
  • 16 ounces frozen corn
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf


In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in thechicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl andgarnish with the reserved bacon