Lamb fillets (cooked in the frying pan for about 5 mins but you could do on the BBQ) with an asparagus, feta, beetroot and avocado salad with a lemon, mint, garlic dressing.
oohhh cai i love salt and pepper squid ..... yum!!
kat cold chook sounds great!!!
were having risotto, its one in the microwave....bad i know but at least i dont need to heat the house!! hope it tastes ok!!
Leek, mushroom & bacon risotto
Preparation Time 15 - 30 minutes
Cooking Time 25 minutes
Ingredients (serves 4)
1 tbs olive oil
1 leek, pale section only, washed, dried, thinly sliced
2 garlic cloves, crushed
3 bacon rashers, rind removed, cut into thin strips
295g (1 1/3 cups) arborio rice
1L (4 cups) salt-reduced chicken stock
300g cup mushrooms, thinly sliced
70g (1 cup) shredded parmesan
100g baby spinach leaves
Fresh thyme sprigs, to serve
Method
Place the oil, leek and garlic in a 3L (12-cup) capacity microwave-safe bowl. Cook, uncovered, on high/800watts/ 100% for 3 minutes or until the leek softens. Add the bacon and cook, uncovered, for 2 minutes or until the bacon softens.
Add the rice and stir until well combined. Add the stock and stir until well combined. Cover with 2 layers of plastic wrap and cook on high/800watts/100% for 5 minutes. Cook, covered, on Medium/500watts/50% for 7 minutes.
Add the mushroom to the rice mixture and stir until well combined. Cover with 2 layers of plastic wrap and cook on medium/500watts/50% for 7 minutes or until the rice is just tender. Add the parmesan and spinach, and stir until well combined. Set aside, covered, for 10-15 minutes or until the liquid is absorbed.
Divide the risotto among serving bowls and top with thyme sprigs to serve.
Registered User
It sounds divine!
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