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Stirfried Lamb Sweetbreads with Garlic and Rosemary

Friday, July 10, 2020

Sweetbreads are the pancreas and thymus glands of veal, lamb and pork. The thymus gland has an elongated shape, while the pancreas is larger and has an oval shape. Both of them are velvety creamy, tender and moist. And unlike many other organ meats, like kidneys or liver, sweetbreads have a rather mild flavour. Traditionally, they are given a seasoned flour coating and fried until golden and crisp. For me, that's overkilling the delicate flavour of sweetbread. So I have opted to quick stirfry them instead. They taste the tenderest and best when they just start to colour all over, about 5 minutes.
Before cooking, it's advisable to soak them in water, or milk in advance to remove impurities, and enable the sinew and membranes to be removed easily. You should also change the water a couple times. To further remove impurities from sweetbreads, you might also want to blanch them shortly and shock in ice water before cooking. This time I skipped the step and didn't taste the difference.

500 g Lamb sweetbreads
1 sprig Fresh rosemary, chopped
1 clove, Garlic, minced
3-4 tbsp Tallow or ghee or olive oil
1 tbsp Sherry vinegar
Hawaiian black lava sea salt
Pink peppercorns, for garnishing
A handful of arugula

Place the lamb sweetbreads in a bowl and cover with cold water. Drain the water and repeat one more time, then fill the bowl again with fresh water, leaving the sweetbreads to soak for an hour, then drain well.
Finely chop rosemary and garlic. Set aside.
Add the tallow to a pan, place over a moderate heat and add the chopped rosemary and garlic. Cook gently for 2 minutes until softened and aromatic. Add the sweetbreads and cook until they just start to colour all over, about 5 minutes. If you prefer them more caramelized and crisp, then continue to cook for a few more minutes.
Once the sweetbreads are cooked to your liking, deglaze the pan with sherry vinegar and season well with black lava salt.
To serve, arrange a bed of arugula salad on the plate. Top with the lamb sweetbreads, then crush some pink peppercorns over. Drizzle some pan sauce over.

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Chilli Honey Prawn Platter with Avocado Whip

Monday, July 06, 2020

Ready in just 15 minutes, this recipe is easy and super-fast yet jam-packed full of layers of delicious flavours.
The sweet and spicy flavours of the honey chili sauce are perfect with the prawns. And the light and creamy avocado whip comes together with just 5 ingredients and complements the whole dish so deliciously. It can be served as a dip or as a sauce. Add your own touches with fresh herbs like coriander, basil or parsley.
I used ready-cooked prawns from ALDI, but you can of course get some raw jumbo prawns and cook yourself.

	Chilli-Honey Sauce	Avocado Whip
250 Cooked prawns Coriander leaves	1/2 Chilli pepper, thinly sliced 2 Garlic cloves, minced 1 Shallot, finely chopped 2-3 tbsp Lemon/lime juice 1 tbsp Honey 2 tbsp Extra virgin olive oil Salt	2 ripe avocados, peeled, pitted 60 g Full fat sour cream (or Greek yogurt) 2 tbsp Freshly squeezed lime or lemon juice 1 Garlic clove, crushed 1/2 tsp Salt

To make the chilli-honey sauce, in a medium bowl, combine chilli, garlic, shallot, 2 tbsps of lemon/lime juice, honey and oil. Season chilli-honey sauce with salt and more lime juice, if necessary.
To make the whipped avocado crema, in a food processor or blender, process or blend avocado, sour cream, lemon/lime juice, garlic and salt until completely smooth. Spread crema in an even layer over a serving platter.
Coarsely chop 1 tbsp of the coriander. Add to the chilli-honey sauce with the prawns and toss to coat evenly.
Spoon the prawn mixture over the avocado crema on the platter. Sprinkle with the remaining coriander. Drizzle the rest of sauce over.

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Frisée Salad with Blue Cheese, Avocado and Soft-boiled Eggs

Thursday, July 02, 2020

Frisée (pronounced "free-ZAY") is a variation of endive. It has a slightly bitter flavour, similar to radicchio, or Belgian endive, but a lot milder.
This keto friendly, gluten-free, deliciously healthy and different salad is full of flavour and texture and makes a stunning salad starter for any festive occasion or as a light, yet satisfying workday dinner. If you don't find this distinctive curly lettuce in your grocery store, just pick up some salad mixes, like mesclun or your favourite mix of baby greens.
I have added wasabi (Japanese horseradish) for some heat and a bit of garden herbs for the freshness to the homemade mayonnaise. Feel free to use your favourite salad dressing instead.

Salad	Wasabi Herb Mayonnaise
3 Eggs, medium 1/2 head Frisée 50 g Radicchio, thinly sliced 1 Red onion, halved and thinly sliced 1 Avocado 100 g Blue cheese, cubed or crumbled 1-2 Apricot, sliced, optional	3/4 cup Mayonnaise, homemade or storebought 2 tsp Wasabi paste 2 tbsp Fresh herbs, finely chopped (I used a mix of cilantro and basil)

Bring a small saucepan of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for 6 minutes for soft-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs. Cut the eggs in half lengthwise.
Meanwhile, prepare the dressing. Blend all the ingredients together. Chill until ready for use.
Trim the root end from the frisée and coarsely chop the frisée. Thinly shred the radicchio. Cut the red onion in half and thinly slice. Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
In a large bowl, toss together the frisée, radicchio, red onion, avocado, and blue cheese. Transfer the salad to individual plates and top with the eggs and apricot slices if using. Serve with wasabi herb mayonnaise.

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Spiced Olive Oil Banana Bread with Hazelnuts

Friday, June 26, 2020

A very easy quick bread to make, healthy and increidly moist thanks to the oilve oil and Greek yoghurt. I flavoured the bread with cardamom, cinnamon and ginger powder, but you can also use your favourite spices, like nutmeg or allspice. Chopped hazelnuts were added for extra crunch, feel free to use other nuts or chocolate. If you want to use honey or maple syrup instead of raw sugar, then reduce the olive oil to 80 ml as honey and maple syrup add a lot of moisture to the batter. This recipe is very versatile and forgiving, so you can easily adapt it to suit your own taste.

180 g All-purpose flour
1/3 tsp Cardamom powder
1/3 tsp Cinnamon powder
1/3 tsp Ginger powder
1 tsp Baking powder
1/3 tsp Salt
100 g Raw sugar
80 g Hazelnuts, chopped

2 Very ripe bananas, mashed
2 Eggs, medium
50 g Greek-style yoghurt, full fat
100 ml Olive oil

Preheat the oven to 175/350FC. Lightly grease a 10cm x 20cm loaf pan and line base and sides with parchment paper.
Sift flour, cardamom, cinnamon, ginger, baking powder, and salt into a bowl with the raw sugar, then add in the chopped hazelnuts.
In a separate bowl, mash the bananas with a fork, then stir in the eggs, yoghurt and olive oil. Add into the dry ingredients and gently stir together until they're just combined - don't overmix.
Scrape the batter into prepared pan. Place in the oven and bake for 50 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Slice and enjoy!