Beef Larb Lettuce Cups

Due to both Noel and I having to attend a committee meeting so again (yes very regularly) we needed something very quick to prepare and eat together as a family.

These Beef Larb Lettuce Cups were perfect and were very tasty.  Crunchy, sweet, fresh and a little spicy all great combinations.  The meat mixture, laced with sweet chilli and lime, was the only warm element in the lettuce cup.  The fresh mint was vibrant yet not overpowering as it was a flavour that did not appear in every mouthful.

Best of all, the time factor, a 30 minute recipe that was a replica of a meal you would order at an Asian restaurant was the perfect treat tonight.

Beef Larb Lettuce Cups

(recipe adapted from WW Easy as 1, 2, 3 Cookbook)

Serves: 4

ProPoints per Serve: 8

50 grams dried rice vermicelli noodles

1 tablespoon Jasmine rice

1 tablespoon sunflower or canola oil

500 grams extra lean beef mince

1/4 cup sweet chilli sauce

2 tablespoons lime juice

12 butter lettuce or baby cos lettuce leaves

2 lebanese cucumbers, cut into ribbons

1 carrot, cup into ribbons

1 cup fresh bean sprouts

1 cup fresh mint leaves

lime wedges, to serve

Prepare noodles following packet instructions or until just tender.  Drain.  Rinse under cold water.  Drain.  Using scissors, cut noodles into 6cm lengths.

Meanwhile, heat a large non stick fryind pan over high heat.  Cook rice, stirring, for 2 minutes or until light golden.  Transfer to a plant to cool.  Grind in a mortar and pestle until just crushed.

Heat oil in the same pan.  Ad mince and cook, stirring to break up lumps, for 5 minutes or until browned.  Add sweet chilli sauce and lime juice and stir to combine.

Arrange lettuce on serving plates.  Top with cucumber, carrot, noodles, beef mixture and sprouts.  Sprinkle with mint and toasted rice.  Serve with lime wedges.

 

(click here for a printable version of this recipe)

Lamb with Minted Spring Vegetables

There is no lying when we say that lamb is always a huge hit at our house - you can actually feel the excitement in the air around our house when lamb is on the menu. The original recipe was for lamb racks which we have cooked before but this week I was lucky to get some really nice lamb sirloins so I thought I would give these a try.

This is definitely a great meal as it is so quick and easy to make.  The lamb itself is very simple to prepare as were the vegetables that were delicately laced with the taste and aroma of fresh mint.

The redcurrant infused light gravy balanced the whole meal.

Lamb with Minted Spring Vegetables

(recipe adapted from WW Eat & Enjoy Cookbook)

Serves: 4

ProPoints per Serve: 11

480 grams chat potatoes, halved
cooking spray
4 x 250 gram lean lamb sirloins (thick back straps)

1 bunch of asparagus, halved

3 small zucchini, quartered lengthwise

1 bunch baby carrots, peeled and halved

1 cup chicken stock

2 tablespoons redcurrant jelly

2 tablespoons small fresh mint leaves

Preheat oven to 200 degrees Celsius.

Heat a large flameproof baking dish over medium-high heat.  lightly spray lamb with oil and cook, turning, for 5 minutes or until browned.  Transfer lamb to the oven and bake for 15 minutes for medium-rare or until cooked to your liking.  Remove from oven and transfer to a plate, cover with foil and rest for 5 minutes before cutting cutlets from racks.  Reserve pan juices.

Meanwhile boil, steam or microwave all the vegetables, seperately, until tender.  Drain.

Heat baking dish with pan juices over medium heat.  Add stock and redcurrant jelly and cook, stirring, until jelly disolves.  Bring to the boil and cook for 4 - 5 minutes or until slightly thickened. 

Divide vegetables among plates and top with lamb.  Drizzle with reducrrant sauce and sprinkle with mint to serve.

(Click here for a printable version of this recipe)

Mint Raita

Served with Tandoori Chicken or most Indian dishes in fact, this side dish accompanies them perfectly.  It's great for helping to reduce the heat and calm the tastebuds while enjoying a spicy dish.

There are so many different versions of Raita - some with mint and coriander, some with mint and cucumber, some just cucumber, to name a few.  We like this nice clean flavour of plain mint with a hint of garam marsala but best of all it's very easy to make.

Mint Raita

Serves: 6

ProPoints per serve: 1

1/4 cup freshly chopped mint leaves

1 tablespoon white sugar

1 1/2 cup no-fat plain yoghurt

1/2 teaspoon garam masala

In a medium sized bowl place mint leaves and sprinkle with sugar.  Mix and allow to stand for 10 minutes.

Add yoghurt and garam masala and mix well until completely combined.

Refrigerate until required.

(Click here for a printable version of this recipe)

Balinese Chilli Lamb with Fried Noodles

Balinese Chilli Lamb with Fried Noodles took my fancy from the minute I read the recipe... a combination of chilli, nuts, lime juice, nuts and fresh mint intrigued my taste buds from the word go.

I have to say it didn't disappoint either. The lamb cooked nice and tender in the rich tantalizing sauce was magnificent and had a definite appeal of the asian influence in cooking.

Balinese Chilli Lamb and Fried Noodles(recipe adapted from The Australian Women's Weekly Stir Fry Cookbook)
Serves: 6

ProPoints per serve:8
440 grams fresh thin hokkien noodles
1 tablespoon sambal oelek
1 tablespoon dark soy sauce
2 teaspoons fish sauce
2 cloves garlic, crushed
750 gram lean lamb strips
2 tablespoons peanut oil
1/3 cup coarsely chopped unsalted peanuts
2/3 cup beef stock (made from stock powder)
2 tablespoons oyster sauce
2 tablespoons fresh lime juice
2 teaspoons brown sugar
150 grams snow peas, trimmed
1/3 cup finely chopped fresh mint
2 fresh small red chillies, chopped finely

Place noodles in a large heatproof bowl, cover with boiling water, seperate with a fork. Drain.

Combine sambal oelek, soy sauce, fish sauce and garlic in a large bowl. Add lamb and mix to combine.

Heat half a teaspoon of oil in the work, stir fry nuts until browned lightly. Remove from wok.

Heat one tablespoon of oil in wok and stir fry lamb, in batches until browned but not overcooked. Remove from work to a plate or bowl.

Heat remaining oil in wok, stir fry noodle until lightly brown. Add stock, oyster sauce, juice and sugar to the wok and simmer for about 3 minutes or until sauce thickens slightly.

Return lamb to work with peas and stir fry until hot. Serve noodles topped with lamb mixture and sprinkled with nuts, mint and chilli.

(click here for a printable version of this recipe)

Mint Raita

This is my take on a favourite condiment for Indian Food, especially Tandoori flavoured meats such as Tandoori Chicken Drumsticks. Traditionally this would have grated cucumber in it but as only two out of four of us like it I omit the cucumber. Saves on arguments that way!!
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Mint Raita

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Serves 8

Points per serve: 0.5

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1 cup low fat natural yoghurt

2 tablespoons mint, finely chopped

1 teaspoon caster sugar

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Mix all ingredients together until combined.
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Place in refrigerator until needed. The longer the dip stands the more the flavours will develop.