Steph Snelson’s Spring Recipe
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Steph’s Lamb in pomegranate garlic & cumin marinade with cauli mash & roast vegetable salad.
You can make the three together or separate them as three delicious side dishes. Mix and match vegetables you have on hand that are good roasted. Thickly sliced fennel bulb would be really yummy for example, or pumpkin, which is still kicking around at the Farmers’ Markets even though it’s not a typical spring vegetable! If you’re using whole cumin seeds, toasting them a little in a pan before grinding, especially if you’re not cooking, will really heighten the cumin flavour too.
Pomegranate marinated lamb
- 4 cloves finely chopped garlic
- 3 tsp of pomegranate molasses (from Mediterranean foods)
- 1tsp extra virgin olive oil
- 1 heaped tsp ground cumin
- Pinch of cayenne pepper (optional)
- strips of lamb
Mix all ingredients (minus lamb) together well, add strips of lamb (or another cut of lamb) to marinade for around 15 minutes.
Pan fry marinade lamb on a medium heat in a little oil, if it’s too hot the sweet marinade will burn so keep an eye on it!
Cook until lamb is lightly browned and tender.
This marinade is also delightful on roast vegetables. (Add to vegetables once they have been cooked till soft).
Split cauli into even sized florets. You can also use the stalk but cut smaller than the florets, and peel off the outside bits.
Add desired amount of cauliflower with a pinch of salt to boiling water (I used ¾ of a medium sized cauliflower).
Cook until knife inserted doesn’t meet too much resistance – do not overcook.
Drain all water from the pot, mash cauliflower well adding a large knob of butter and extra salt/pepper to taste. For those who are slightly adventurous try adding some finely ground toasted cumin, or finely grated sharp cheese.
Roast vegetable salad
Steph: Serve hot for dinner or chill left overs for a delicious cold salad for lunch or picnicking
serves four with some extra for lunch the next day
- 4 medium to small kumara, peeled & chopped into bite sized pieces
- 4 medium potatoes, peeled & chopped into bite sized pieces
- 2 large carrots, peeled & chopped into bite sized pieces
- 1 medium beetroot (you may also like to use caned diced beetroot or canned baby beetroot), peeled & chopped into bite sized pieces
- Virgin olive oil
- 3 cloves finely chopped garlic
- 1 red capsicum
- 1 can chick peas
- 2 sprigs of spring onion
- 1 Tbs Pomegranate molasses (from Mediterranean foods)
- Provolone Piccante cheese (from Mediterranean foods)
- Your favourite natural unsweetened yoghurt
- Cream cheese (optional)
- Cayenne pepper (optional)
Pre heat oven to 180 C
Preheat olive oil in a roasting tray. While it’s getting hot, peel & chop kumara, carrots, beetroot (unless using canned beetroot) and potatoes.
Cook vegetables until knife inserted doesn’t meet too much resistance. Add garlic, drizzle over pomegranate molasses, a dash of olive oil and toss vegetables until coated. Add cayenne pepper if desired.
Continue cooking vegetables until golden with the edges getting a nice colour on them. Just before serving, add chickpeas and capsicum (add drained canned beetroot now if using it).
Serve the roast salad with the spring onion and cream cheese mixed through, and shave Provolone Piccante cheese on top.
Drizzle natural unsweetened yoghurt and a dash more pomegranate molasses over vegetable salad and lamb, or leave on the side as pictured.
Recipe by Steph Snelson, who is a personal friend of mine. Was great to visit Med Foods & Mercato together and discover the cool things they stock!
This is Steph’s entry for the Feast of Canterbury & Two Spoons Spring Recipe Competition
Ingredient notes from Zo: