Recipe of the Month

HEARTY WHOLESOME VEGETABLE SOUP
 
Makes 10 x 200ml serves
 
Total cost of all ingredients: $7..45/$0.75 per serve
 
Ingredients
1 packet King Hearty Vegetable Soup Mix
1 large carrot – peeled and grated
2 cups peeled cubed pumpkin
1 to 2 cooked sausages or chorizo
 
Method
Add King Hearty Vegetable Soup Mix to a large pan following the directions on the back of the pack. Add grated carrot, pumpkin and sausage and cook till vegetables and pulses are tender. Serve hot with a bread roll.
 
 
 
(Recipe courtesy of Hansells)
 
 
 FOR MORE INFORMATION ON 'JUST COOK', VISIT www.justcook.co.nz
 
 
 
 
 
Rosemary Marinated Lamb Salad
 
  • 400-500g lamb fillets, trimmed
  • 3 tablespoons olive oil
  • leaves from 2 sprigs fresh rosemary
  • 1 courgette, sliced or juilenned
  • 1 cup frozen corn kernels
  • 1 red pepper, sliced
  • 1 spring onion, trimmed and chopped
  • mixed lettuce leaves for 3-4 people
  • mung bean sprouts (optional)
  • chopped coriander leaves or torn mint leaves
    Dressing
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • juices from cooking the lamb

Place the lamb fillets flat in a dish, sprinkle with the oil, rosemary leaves and plenty of pepper, and turn the lamb to coat. Cover and refrigerate for 4 hours or overnight if possible. Remove from the fridge at least 30 minutes before cooking.

 
Immediately before cooking, season the lamb with salt. Heat a heavy-based frying pan until very hot and quickly pan-fry the fillets for 4 minutes, turning them to brown all sides. Do not overcook. Remove the lamb and cover loosely with foil.
Blanch the courgette and corn for about 2 minutes. Refresh with cold water and drain. Toss with the red pepper, spring onion, lettuce, bean sprouts and herbs.
Wisk together the dressing ingredients with the juices drained from the lamb and toss into the salad.
Slice the lamb across the grain and toss with the salad just before serving.
Serves 4.
 
Recipe courtesy of Beef & Lamb New Zealand. www.recipes.co.nz