Most of our guests are from far off countries so it is nice to be able to offer them a New Zealand dinner experience. As we know from our own experience when travelling overseas the thing they tell us they miss the most is a home-cooked meal. It is a great chance to showcase our country and let them see what living in a New Zealand household is like. We found an app that we downloaded (called Jam Jar), painstakingly tested and photographed the results of our labours and the result is a little home-
|Mother's original Christmas Cake recipe|
The recipe I am going to share with you today is from the book and is made with lamb fillets (or tenderloins). It is served with a mint dressing.
3 lamb fillets
1 teaspoon sumac
2 tablespoons flour
salt and pepper
Put the lamb fillets in a plastic bag and coat with the flour and seasonings. Brown quickly all over then put into an oven at 200 degrees Celsius for a few minutes till done to your liking. They should still be pink in the middle.
ROASTED VEGETABLE SALAD:
3 cups of mixed root vegetables, eg pumpkin, beetroot, carrot, parsnip, sweet potato etc
a handful of broccoli or cauliflower florets
4 cloves peeled garlic
rocket leaves or basil to serve
1/4 cup good olive oil for the dressing
3 tablespoons lemon juice
2 teaspoons wholegrain mustard
Cut the vegetables into 2 cm chunks. Roast with the garlic cloves in a little olive oil. They may take different times to cook so watch them carefully and remove from the oven as they are cooked. Blend the 3 tablespoons of olive oil, the lemon juice and the mustard together and toss through the cooked vegetables. Scatter over the rocket leaves. Slice the lamb diagonally and arrange on the salad. Top with the mint dressing.
1/4 cup of sour cream or Greek yoghurt
1 teaspoon lemon juice
grated rind of 1 lemon
2 tablespoons chopped mint
1 teaspoon Dijon mustard
freshly ground black pepper
Mix all ingredients together and allow to stand for half an hour before serving