Roasted Lamb Steak, Brussel Sprouts & Broccoli

I saw – somewhere – a picture of oven roasted brussel spouts the other day and I couldn’t get it out of my head. Even though we didn’t eat these fellas often as kids, I’ve never really hated them unlike the majority of people on the planet. So when I saw a bag of organic brussels at the markets on Saturday morning, it was ON!

I’m envisioning heaps of olive oil & garlic. Then I see broccoli in the mix. This is getting good! I bought some fresh grass fed lamb steaks at the markets as well, and since (er, excuse the candidness) it’s getting close to ‘that time of month’ I really feel like a good dose of haem iron.

So, here’s my dinner adventure for tonight:

Food FervourI used 3 ( yes 3!) garlic cloves, 1 tablespoon Worcestershire sauce, extra virgin olive oil (EVOO) 2 teaspoons fresh lemon juice, (approx) 100gms grass fed lamb steak, 1 small carrot, 7-8 brussel sprouts, 4-5 broccoli florets.

Preheat the oven to 200ÂșC

Finely chop 1 garlic clove, add 1 tblspn Worcestershire sauce, 1 teaspn EVOO & 1 squeeze (approx 1 tspn) lemon juice, mix then marinade your lamb steak (approx 100gm) for at least 10 mins…

Quarter (lengthwise) 1 small carrot then, adding 1 tablespoon EVOO, 1 finely chopped garlic clove and salt to a (preferably glass) baking dish, throw in the brussel sprouts, and rub with the garlic, oil & salt mix. Do same for the carrot quarters.

Next, pop a small frypan on the stove, on high heat. Meanwhile prepare (slice) your broccoli florets. A drop of EVOO (about 1 teaspoon) will tell you when the frypan is hot, then you want to pop in your lamb… and I’m talkin’ 20 seconds tops…. turn it over, another maximum of 20 seconds then pull it off the heat. Unless prefer your meat a little more ‘rare’ (in which case just allow it to ‘rest’) add it to the baking dish with the veggies and pop it in the oven. Set your timer for 5 minutes.Food Fervour

Drizzle oil over your broccoli florets, squeeze some more lemon over then then massage the lot through. (Did I mention you should have washed your hands before you started cooking?!) When the 5 minute timer sounds, add the broccoli (& the meat, if you haven’t already) to the baking dish, turn the carrots/brussels if you wish, and reset the timer for 15 minutes. If you can remember, try to turn everything at about 7-8 minute mark. (I usually do this by deliberately setting my timer for 7 or 8 minutes… no forgetting then!)

When the timer sounds for the last time, it’s time to serve and enjoy. I think what made the dish for me was the sweetness of the Worcestershire and the wonderful tang of the lemon. Deeelish!

 

 

My Sore Throat Soother

I don’t get sick often. But I’m pleased that, becoming so well-acquainted with my body, I can now pre-empt an immune system crash. You truly need to learn to listen to your body…

I worked 22 hours over the weekend and could sense a composite energy pattern at play: I was stimulated by the social nature of the work (customer service…as well as entertaining my fellow workmates!) as well as the coffee I’d knocked back earlier in the day but then exhaustion was also discernible in some little mishaps (read: brain fog) and the loss of self discipline (poor food choices!) the further the shifts progressed. The physical ‘dead-giveaway’ was how dry my lips were, despite drinking heaps of water….

So upon waking with a sore throat in the morning, I’ve swapped out my usual cup of black tea (dehydrating caffeine) with the old lemon-water trick. But mine is a little different… because I (pretty much) always have “nutrient density” on my mind. It’s by no means an original idea to add honey and ginger to a hot lemon & water drink, for their flavour (honey tames the lemon, ginger’s fire combats the stinging throat) and health properties, but I have found that a little turmeric (one of the flavour-of-the-month ‘superfoods’) goes well too.
It actually happened by mistake: I’d been given a turmeric root that was very pale in colour (not the usual vivid yellow) so I kind of mistook it for my ginger bulb (I store them both in a container in the freezer). Luckily I didn’t use too much, and the result was quite palatable.

food fervourSo what I do is pop the kettle on boil, ‘shave’ thin slivers of frozen ginger and turmeric (more ginger than turmeric, for taste) and pop them straight into my mug. Pouring the boiled water straight in, the root spices have a little time to steep, while I collect and add half a teaspoon of (raw) honey, stirring to dissolve. Then I’ll cut and juice half a lemon, and it’s ready to drink (at quite a palatable temperature too, thanks to the ‘cold’ lemon juice) immediately.

Oh, the relief! Thing is, it tastes so good I sometimes opt for a mug of the stuff when I’m not feeling off-colour, and that certainly cannot be a bad thing! 😉

Quick Warm Salad with Avocado & Sautéed Bacon

food fervour

I wanted avocado but I wanted something warm. And of course I wanted a variety of veggies. But what protein?

I’m over throwing feta into everything. And then I remembered I had bacon in the freezer. Now I rarely touch cured meats because of the nitrates in them, but I always have some chopped up and stored in the freezer for the (very) rare occasion I feel like fried rice. Or a soup
or something. Like Matriciana.

Not that I’m into pasta either (especially since I went gluten free, and beyond that, choosing to avoid processed foods) but I know of that dish and know that bacon and chilli go well together. Oh, look at that! There’s some chillis in the freezer too, right under the bacon! With the frozen ginger and turmeric. “Right!” I think, “this will show you, Head Cold.”

Chilli likes broccoli too. And so do I. So it was all too simple.

food fervourI threw a de-seeded red chilli, a clove of garlic, a piece of turmeric and a piece of garlic in the Thermomix and chopped them up, then added the bacon and about 20gms olive oil and sautĂ©ed all that for 5 minutes. Meanwhile, I filled up & turned on the kettle, chopped up some broccoli and snow peas, then blanched them in a saucepan with the kettle’s boiling contents. I dissected and scooped out my avocado halves, chopped up some cherry tomatoes & a shallot, then drained the broccoli & snow peas and threw them on top of the rocket bed. I placed the avocado halves in the centre and scattered the cherry tomatoes around. The sautĂ©ed bacon & spices smothered the avocado and I sprinkled the shallots over the top. A decent hand-squeeze of half a bush lemon finished it off.

It took me less than 15 minutes to make, it tasted great and guess what? My nose has stopped running 🙂