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    Grilled lamb loin chops with eggplant parmigiana

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 6


        •    12 lamb loin chops
    1 tbsp oil

    1 medium eggplant, chopped into 2cm pieces
    1 small jar (about 2 cups) tomato pasta sauce
    250 g punnet cherry tomatoes, halved
        •    mashed potato and shavings of Parmesan to serve


    1. Brush each lamb chop with a little oil. Season each with salt and pepper. Set aside.
    2. Preheat a non-stick pan to moderately hot. Keep the heat at moderately high. Add the oil and eggplant to pan, cook for 2-3 minutes or until eggplant is golden. Add the tomato pasta sauce and the cherry tomatoes, bring to the boil, reduce heat and simmer for 10-15 minutes. Stir occasionally.
    3. Remove the grill tray. Preheat the oven grill to high/maximum setting. Place the chops on the cold grill tray, place tray under the hot grill. Cook chops on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
    4. Remove chops from grill tray, loosely cover with foil and rest chops for 2 minutes before serving. Serve lamb with mashed potato and spoonful of the eggplant topped with a few shavings of Parmesan.

     Suggested variations:

    You can use lamb cutlets for this recipe.

    When you grill meat it should be placed on a cold grill tray. This prevents the meat sticking and becoming difficult to turn.


    This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Grilled-lamb-loin-chops-with-eggplant-parmigiana

      Oven Fried Breaded Pork Chops

      Juicy, delicious, boneless pork chops coated with a seasoned crisp crust. Ready in under 30 minutes, easy and kid-friendly!

      Prep Time
          •    Prep time: 15 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 6
          •    6 (3/4-inch thick) center cut boneless pork chops, fat trimmed (5 oz each)

          •    kosher salt
          •    1 large egg, beaten
          •    1/2 cup panko crumbs
          •    1/3 cup crushed cornflakes crumbs
          •    2 tbsp grated parmesan cheese
          •    11/4 tsp sweet paprika
          •    1/2 tsp garlic powder
          •    1/2 tsp onion powder
          •    1/4 tsp chili powder
          •    1/8 tsp black pepper
      1. Preheat oven to 425°F. Spray a large nonstick baking sheet lightly with oil.
      2. Season pork chops on both sides with 1/2 tsp kosher salt.
      3. Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
      4. Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
      5. Place on the prepared baking sheet and repeat with the remaining chops.
      6. Lightly spray a little more oil on top of the pork and bake in the oven for 20 minutes.


      This great family recipe is thanks to Skinnytaste at http://www.skinnytaste.com/oven-fried-breaded-pork-chops/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

      Butter believe it, using Butter for cooking steak and why its good

      Chef Ed Lee's compound butter is the best thing we've ever put on steak

      Prep Time

          •    Prep time: 15 minutes, plus cooling and chilling time
          •    Cook time: 5 minutes
          •    Yield: Depends on how many people need to be served


          •    6 tablespoons soy sauce

          •    2 tablespoons granulated sugar
          •    1 tablespoon light brown sugar
          •    1 tablespoon sesame oil
          •    1 teaspoon Korean chile flakes (gochugaru)
          •    3 garlic cloves, minced
          •    2 scallions, trimmed and finely chopped
          •    One 1-inch piece ginger, peeled and minced
          •    1 pound butter, softened


      1. In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook for 5 minutes until thickened. Then let cool to room temperature.
      2. In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
      3. Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired.


      This great family recipe is thanks to Tastingtable at https://www.tastingtable.com/cook/recipes/korean-barbecue-compound-butter-recipe

      Lindsay Lohan’s chicken pot pie

      Comforting and easy to knock together, this crowd-pleasing pie is jam-packed full of flavour – the veal meatballs hidden inside elevate it to the next level of deliciousness.

      Prep Time

          •    Prep time: 30 minutes
          •    Cook time: 2 hours
          •    Yield: Serves 8


          •    2 onions
          •    2 carrots
          •    2 small potatoes
          •    2 medium leeks

          •    4 rashers of higher-welfare smoked streaky bacon
          •    300 g free-range chicken thighs , skin off, bone out
          •    300 g free-range chicken breast , skin off
          •    a few sprigs of fresh herbs, such as thyme, bay, rosemary
          •    olive oil
          •    1 knob of unsalted butter
          •    50 g plain flour
          •    700 ml organic chicken stock
          •    2 teaspoons English mustard
          •    1 heaped tablespoon creme fraiche
          •    300 g higher-welfare minced veal , (20% fat)
          •    3 sprigs of fresh sage
          •    1 large free-range egg
          •    100 g unsalted butter , (cold)
          •    300 g plain flour , plus extra for dusting
          •    100 g shredded suet


      1. Preheat the oven to 180ºC/350ºF/gas 4.
      2. Peel and roughly chop the onions and carrots, and peel and chop the potatoes into 2cm chunks. Trim, halve and wash the leeks, then finely slice. Roughly chop the bacon. Chop all the chicken meat into 3cm chunks
      3. Tie the herb sprigs together with string to make a bouquet garni.
      4. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and bacon, then cook for a few minutes, or until lightly golden. Add the onion, carrot potatoes and leeks, then cook for a further 15 minutes, or until softened , stirring occasionally.
      5. Next, add a knob of butter, then stir through the flour to coat.
      6. Gradually pour the chicken stock into the pan, then stir in the English mustard, creme fraiche, and the bouquet garni, and continue cooking for 10 minutes, stirring regularly. Season with white pepper.
      7. Meanwhile, make your pastry. Chop the butter into cubes, then put into a bowl with the flour, suet and a good pinch of salt. Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes.
      8. Lightly stir in 100ml of cold water, then use your hands to gently pat and push together into a rough dough. Do not overwork it. Wrap the dough in clingfilm and put in the fridge until needed.
      9. Meanwhile, for the meatballs, pick and finely chop the sage, season with salt and pepper, then using you hands, scrunch and mix with the veal. Roll into 3cm balls, then gently place into a large pan with a splash of oil and cook for 10 minutes, or until golden.
      10. Add the filling to a large oval pie dish (roughly 25cm x 30cm), discarding the bouquet garni, then leave to cool slightly, then dot the balls on top.
      11. Roll out the pastry on a flour-dusted surface so it’s slightly bigger than your pie dish. Beat the egg, then brush over the edge of the pie dish, drape over the pastry, press lightly to stick, then trim away the excess, pinching or crimping with a fork to seal.
      12. Eggwash the top, then use the excess pastry to decorate the top of the pie, if you like.
      13. Bake in the oven for around 50 minutes, or until golden, then leave to stand for 10 minutes before serving with some steamed, seasonal greens.


      This great family recipe is thanks to Jamie Oliver at http://www.jamieoliver.com/recipes/chicken-recipes/lindsay-lohan-s-chicken-pot-pie/

      Baked Herb Salmon

      This dish is super simple and basically there are only a few ingredients and steps to taking this from freezer to the dinner table. And fortunately because I used frozen salmon here you can really enjoy this all year round! ENJOY!

      Prep Time

      • Prep time: 5 minutes
      • Cook time: 20 minutes
      • Yield: Serves 4


      • 4 salmon fillets, thawed according to packaging
      • 1 teaspoon dried dill weed
      • 1 teaspoon dried rosemary
      • ½ teaspoon dried parsley
      • ½ teaspoon salt
      • ¼ teaspoon pepper
      • lemon


      1. Preheat oven to 400 degrees. Prepare cookie sheet by lining with parchment paper or aluminum foil.
      2. Mix dill weed, rosemary, parsley, salt and pepper together in a little bowl.
      3. Place salmon on cookie sheet.
      4. Sprinkle each salmon with herbs.
      5. Bake for 20 minutes or until internal temperature of the salmon reaches 145 degrees.
      6. Top with lemon juice and serve with favorite sides! ENJOY!


      This great family recipe is thanks to Yummly at http://www.yummly.co/recipe/Baked-Herbed-Salmon-1064708?prm-v1&utm_medium=email&utm_campaign=browse-email