Spicy stirfry lamb

Serves 4 : Very easy : 20 mins + marinating 2hrs

Ingredients
2 garlic cloves, crushed
1 Tblsp grated fresh ginger
1 Tblsp ground cumin
1 Tblsp ground coriander
1 tsp ground cinnamon
1Tblsp Rose’s Lime cordial
! Tblsp lemon juice
2 Tblsp vegetable oil
400gm lamb fillet, sliced
1 onion, sliced
2 stalks celery, sliced
300gm spinach, roughly chopped
2 Tblsp pine nuts

Method
In a large glass bowl, combine the garlic, ginger, cumin, coriander, cinnamon,
lime, lemon and vegetable oil.
Add the lamb and, using your hands, work the meat and the marinade together.
Cover with cling wrap and refrigerate for 2 hours, if you have time.

Spray a large pan or wok with non-stick cooking spray.
Briefly toast the pine nuts and remove from the pan.

Dry fry the onion and celery until they start to soften.
Add the lamb and any remaining marinade and seal the meat.
Pile the spinach on top of the lamb.
Cover and simmer until the spinach wilts.
Fold the spinach through the lamb.

Serve garnished with toasted pine nuts and a bowl of rice or noodles.

Pine nuts brown very quickly and retain their heat so they continue cooking after they are removed from the pan.

Cheat’s pizza

Serves 4 : Very easy : Quick

Ingredients
4 naan breads
4 Tblsp tomato paste
1 small onion, sliced in rings
4 large mushrooms, sliced
3 large tomatoes, sliced
4 rings pineapple. halved
2 rounds low fat feta
4 slices lean back bacon

Simple salad of:
Mixed leaves
Sweet salad peppers
Cocktail tomatoes

Method
Heat the oven to 200ºC.

Spray a baking tray with non-stick cooking spray.

Place the naan breads on the baking tray.
Spread with tomato paste.
Lay on onion rings, then sliced mushrooms.
Cover with thick slices of pineapple, then the feta and lastly the bacon.

Bake for 15 minutes.

Serve with the salad.

Our feta cheese comes in rounds of ±40gms each. I sliced the through the middle before cutting in half. If your feta is not round, use 80gms (20gms per person) crumbled instead. You could use pita pockets in place of the naan breads.

Ham salad

Serves 4 : Very easy : Quick

Ingredients
For the dressing:
1 Tblsp Patak’s tikka masala curry paste
1 tsp honey
1 Tblsp lemon juice
125ml fat free plain yoghurt
Small bunch of fresh mint

200gm mixed salad leaves
100gm dried cranberries
6 – 8 spring onions, sliced diagonally
8 baby corns, quarters lengthways
1 red pepper, sliced
300gm thick-cut ham, cut in sticks

Method
Place the curry paste, honey, lemon juice yoghurt and mint leaves in a blender and pulse to combine.
Set aside.

Arrange the salad leaves in a large serving dish.
Scatter with the spring onions, corn and red pepper.
Top with the cranberries and sticks of ham.

Serve the salad with crusty bread.
Allow people to serve themselves with dressing.


I used up left-overs of a Christmas gammon for this. It would work equally well with cooked turkey or chicken; it is the cranberries and the dressing that make the difference between this and an everyday salad.