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Author Topic: Australia Day week!  (Read 2641 times)

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Spoonifyourhorny

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Australia Day week!
« on: January 26, 2010, 11:45:31 AM »
Starting January 26 its International Australia Day Week, a week of no work, no uptight thinking, no thinking at all now that you mention it. Just you, your mates and the Barbie out back.

Now It's important to know that the International Australia Day Week diet should consist of Lamb and Beer, the beer is simple open and down the hatch it goes, but the lamb on the other hand is another matter altogether.

Helpful tips for the perfect International Australia Day Week Lamb barbecue

1. Coat the Lamb in oil instead of adding oil to the barbecue grill or hot plate. If the Lamb has been marinated lightly pat it dry with paper towel.

2. Ensure your barbecue is hot before you cook the Lamb; the Lamb should sizzle as it makes contact with the plate or grill.

3. Let the Lamb cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn the Lamb.

4. With practice you can judge the Lamb?s readiness by touch. Rare is soft, well done is very firm. Rest the Lamb for a few minutes before serving.

Lamb cutlets with bean salad
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

12 Lamb cutlets, frenched
a little olive oil
sea salt and freshly ground pepper
roasted tomatoes to serve (optional)

For the bean salad
1 red onion, finely shredded
400g can of cannellini beans, drained
Finely grated rind and juice of one lemon
? cup parsley leaves
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar

1. Brush each cutlet lightly with oil. Season each. Preheat a barbecue or char-grill pan to hot before adding the cutlets.

2. Cook the Lamb cutlets 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. Remove cutlets from the heat, loosely cover with foil and rest them for two minutes before serving.

3. To make the bean salad, combine all ingredients and mix well.

4. Serve cutlets with the bean salad and roasted tomatoes.

My Favorite

Shawarma

4 servings

    * Lean lamb or beef, or boneless, skinless chicken, sliced very thinly -- 2 pounds
    * Garlic, minced -- 3-4 cloves
    * Salt -- 2 teaspoons
    * Pepper -- 1 teaspoon
    * Ground allspice -- 1 teaspoon
    * Ground cardamom -- 1 teaspoon
    * Ground cloves -- 1/2 teaspoon
    * Ground nutmeg -- 1/2 teaspoon
    * Yogurt -- 1 cup
    * Vinegar or lemon juice -- 1/4 cup

Method

   1. Mix all the ingredients together in a non-reactive bowl and set aside to marinate for anywhere from 1 hour to overnight. Drain and discard any excess marinade.
   2. To Broil: Heat an oven broiler to high. Spread the meat evenly in a single layer on an ovenproof pan. Set 4-6 inches under the broiler flame and broil until cooked through, 5-8 minutes. Stir halfway through to cook evenly.
   3. To Grill: Heat coals or set gas to high heat. Spread the meat in a grill basket and grill until cooked through, 5-8 minutes, turning occasionally.
   4. Serve inside folded pita bread with your choice of garnishes
"It is easier to run on the land than wooosh on  a lilly pad" Old Okami Proverb

 

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