LoveBites Moroccan Lamb & Couscous Vege Salad

This recipe is always sure to win every time I make it. You don't have to follow the recipe precisely which makes each time I make it slightly different but always full in flavour and full of colour. I usually tend to go for veges in season and don't be afraid to add some leafy greens here and there or create your own masterpiece from this recipe base. I have plenty of variations!

Ingredients

§  2x lamb fillets / steaks / pre diced lamb

§  Moroccan seasoning to taste
§  2x garlic cloves, crushed
§  1/2 an aubergine cut into bite sized pieces (not necessary)
§  2x zucchini sliced
§  ½ red and yellow capsicum cut into bite sized pieces
§ 1x red onion quartered and broken up 

§  A handful of mint or coriander chopped roughly

§  Feta diced
§  Lemon juice to taste
§  Salt and pepper to taste
§  Balsamic vinegar
§  Olive oil 
§  Enough couscous or bulgar wheat for how many people you are serving (for 2-3 I use just over a cup).

Alternatives

Kalamata olives are also nice tossed through this mix, as is pumpkin, mushrooms and fresh cherry tomatoes.  You can also serve this along with fresh spinach or rocket leaves for a fresh summer option.

To Make

§  Combine the meat, Moroccan seasoning, 1 clove of garlic, ½ lemon juice, and ½ oil in a bowl

§  Cover and refrigerate for ½ an hour or overnight
§   Two ways to cook the veges -  if you are short on time I would suggest stir fry the zucchinis, peppers, onion and remainder of the garlic until tender to bite, (if you are using kumara, pumpkin or aubergine you may want to pre-cook this in the microwave and then add to the stir fry to finish off). Or you can grill all the veges with the rest of the olive oil and garlic until slightly crispy and tender in an oven, would usually take 20 minutes in a 200 degree temperature)

§  Cook the couscous or buglar wheat as per instructions on the packet.

 § Heat a fry pan over a high heat, fry the lamb until browned (about 2-3 mins each side)

§  Remove from heat and leave to sit for a couple of minutes
§  Combine balsamic vinegar and lemon juice with salt and pepper and stir through the cooked couscous / bulgar wheat
§  Toss through the cooked veges and lamb
§  Garnish with the feta, herbs and add balsamic vinegar as a dressing.

Serves 2-3.

GuestRecipe

Hey ya'll, so a good friend of mine reccommended I introduced guest recpies into LoveBites to incorporate friends and relatives gourmet treats and to add a different flavour into LoveBites.  (Also so I also don't run out of my own recipes to post!) Good idea I say. So to all you amateur chefs out there just like moi, send me a recipe of your gusto gourmet and you may see it on LoveBites!
 
To introduce this idea is none other than the lady herself Ms Georgina Cottle, with this delictable healthy salad:

   

Warm Beef and Beetroot Salad

 with roast potatoes, and feta with mustard dressing.

 

This easy and versatile salad is a hit all year round. The ingredients compliment each other delightfully, and it wouldn't be the same without the delicious mustard dressing. This recipe serves 2 and needs about 15 mins prep time and 30 mins cooking.

Ingredients

8 Desiree Potatoes (they don't have to be desiree, but in my opinion they are the best for roasting)

1 small can of whole beetroot

1 medium red onion cut into wedges

75 g Green Beans, trimmed

50 g Rocket

50 g Baby Spinach

150 g Beef, Rump Steak, in one piece

50 g Feta

1 teaspoon Mustard, wholegrain,

1 teaspoon Lemon Juice

1 teaspoon Salt

1 teaspoon black pepper

3 teaspoons olive oil

Instructions

1. Preheat oven to Gas Mark 6/200 degrees celcius. Put the potatoes and onion into a roasting pan and drizzle with a teaspoon of olive oil. Roast for about 30 mins or until tender.

2. Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes; drain well and rinse with cold water to cool quickly.

3. Share the rocket and baby spinach between 2 serving plates and top with the green beans

4. Heat a char-grill pan or non-stick frying pan. Cover both sides of the steak with olive oil, then cook on both sides for 3-4 minutes to give you a rare steak (or cook according to your liking). Remove and cover with foil. Let it rest for 5 minutes.

5. Make the dressing by whisking together the mustard, lemon juice and 1 teaspoon of olive oil with the salt and pepper.

6. Share the roast potatoes, onions, beetroot and feta between the salads. Slice the steak and arrange on top, then drizzle with the dressing.

LoveBites Healthy Nacho Salad

This is a healthier option for those wanting to enjoy the texture and taste of tradtitional nachoes but lower in fat. The addition of a salad mix, and elimination of cheese makes this recipe a mix of tacos and nachoes but aquires to everyones tastes! For an even healthier option you can replace the sour cream with mashed avocado garlic, and lemon juice. Mmmm perfect for a quick summer meal!

Ingredients

• 300g mince
• ½ green onion, diced
• 1 jar Mexican salsa
• 1 Mexican taco seasoning packet
• Can of chili beans
• ½ red onion, diced
• 10 cherry tomatoes, halved
• Mesculin salad mix
• 1/3  Cup fresh coriander, roughly chopped
• Avocado, diced (or mashed with lemon juice, crushed garlic)
• Sour cream to garnish
• Corn chips (Doritos Original or for those back home Mexicano works nicely).

To Make

o    Sauté onion and mince over a medium / high heat, until mince is browned

o    Stir through chili beans, Mexican seasoning sachet, and ½ - whole jar of salsa
o    Chop coriander, tomatoes, and red onion
o   Arrange mesculin on a plate, layer corn chips, mince mixture, sour cream, avocado, tomatoes and red onion and garnish with coriander on top.

A special thanks to my flattie Adam Snowden for working some magic on my picture!

LoveBites Fluffy Bran and Banana Muffs

These tasty treats are light in texture and in fat, which makes them perfect as a breakfast on the go or a mid-morning snack...  Or in fact a snack at any time of the day! These morsels are quick and easy to make and I would suggest making twice the recipe if you find your baking usually disappears within minutes! Try mixing up the sizes, or if dates aren't your forte then try chocolate chips or an alternative fruit (berry's add some nice colour to this recipe).

 Ingredients

§  2 cups self raising flour 

§  1 ½ cups bran

§  ¾ cup dates chopped

§  3 bananas mashed

§  1 tspn baking soda

§  11/2 tspns cinnamon

§  ½ tspn mixed spice

§  1 ½ cups trim milk

§  50g butter

§  6 tbspns golden syrup 

§  2 eggs lightly beaten

Method

§  Pre heat oven to 190º

§  Add flour, bran, dates, banana and spices in a bowl

§  Dissolve baking soda in milk

§  Beat eggs

§  Melt butter and golden syrup in microwave

§  Add liquid ingredients to dry ingredients – mix until blended but be careful to not over mix

§  Spray muffin tins (if not non-stick) Spoon into muffin tins

§  Bake for 15-20 minutes until a skewer comes out clean.

 Makes 15 approx

LoveBites Portobello Mushroom Risotto

This is one of my favourite recipes, the flavours and texture makes it a great comfort food for winter or a good filling vegetarian meal for dinner. Using the Portobello Mushrooms makes this dish full of flavour compared to button mushrooms and adds a rich colour to the meal. You can either make the risotto from scratch or just boil the aborio rice. Its a cheats version but makes the risotto so much quicker to make. This is also really tasty served over a bed of fresh baby spinach, cooked or uncooked.

Ingredients

300g of sliced (bite size) Portobello Mushrooms
2 fresh garlic cloves, crushed
1 medium – large onion, diced
butter for cooking
juice of a large lemon
1 cup of aborio rice (for 2 people – more required if cooking for more people)
5 cups boiling water
5 tspns of Chicken Stock
grated or sliced parmesan cheese
bunch of parsley, chopped
salt and pepper to taste
 

To Make: 

• Boil the jug
• Heat butter in large fry pan and sauté the onion and garlic
• Add mushrooms and fry until cooked through and still slightly firm to bite
• Remove from the pan and place to the side
• Melt butter in pan
• Add the rice and stir through for 1 minute
• In a mixing jug dissolve 1tspn of chicken stock in 1cup of hot water
• Add this to the rice and stir until absorbed
• Continue to  remake the stock mixture and add to the pan as needed for about 25 minutes
• CONTINUE STIRRING
• When the rice is pleasant to taste add the mushrooms, lemon juice, parsley and grated parmesan and stir through for 2 minutes
• If rice is sticking to pan you can add more stock
• Remove from heat and serve immediately with parmesan and more parsley on top
• Season to taste (can add more lemon juice if needed).

 Cheats Version:

• Boil the aborio rice in a pot as you would normal rice
• Add this to the mushroom mixture and stir to combine
• Add garnish and serve.

LoveBites Asian Inspired Beef Salad

 

Ingredients

Marinade
• 2 tablespoons of soya sauce
• 1/3 cup sweet Thai chili sauce
• 2 tablespoons of fish sauce
• 2 large garlic cloves, crushed

•  500g rump steak
•  Oil to cook
•  1 red capsicum, deseeded and thinly sliced lengthways

• ½ cucumber, halved, sliced lengthways

•  1 large red onion, halved lengthwise and thinly sliced
•  1 carrot, peeled
•  1 red chili, finely chopped
•  1 tablespoon diced fresh mint
•  1 tablespoon diced fresh coriander
•  Mesculin, washed and dried
•  1 fresh lime

To Make

o   Mix the rump steak in a glass bowl with one crushed clove of garlic, soya sauce, half sweet Thai chili sauce and half of the fish sauce. Cover and refrigerate for 20 minutes or as long as possible

o   Add the remaining ingredients in a jar and shake to combine
o   Heat oil in a pan over a medium-high heat, add steak and cook for 2-3 minutes each side
o   Combine salad ingredients in a mixing bowl, and toss
o   Remove steak from heat and leave to cool for a couple of minutes
o   Serve salad mixture on plates
o   Slice meat and add to the top of the salad
o   Drizzle with the rest of the sauce in jar
o   Garnish with lime wedges and extra coriander if necessary.

 Variations

•  Serve beef salad on top of rice (vermicelli) noodles, cooked as per packet instructions, instead of using salad leaves

·  Use both mesculin and noodles by combining salad ingredients with noodles and serve on top of mesculin

•  Instead of rice noodles, cook a small amount of fragrant rice, and have this on the side
•  Add halved cherry tomatoes for a summer option.