Grilled Honey, Garlic and Onion Lamb Chops

Put that extra flavor into your standard Lamb chops with my :

Grilled Honey, Garlic and Onion Lamb Chops

Ingredients:

• 6 lamb Loin chops
• 4 tablespoons butter
• 4 garlic cloves finely chopped
• 1 red onion finely chopped
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 1 tablespoon fresh parsley, chopped
• Salt and Pepper to taste
• Steamed green beans, diagonally sliced, season with salt, pepper and butter

Directions:

1. Melt the butter in a saucepan over medium heat. Add the garlic and onion and cook for about 3 minutes.
Turn the heat to low and add the soy sauce, honey and parsley. Stir to combine. Take off the heat.

2. Trim all the fat off the Lamb Chops and Sprinkle each lamb chop with a bit of salt.

If you have no time to marinate, add the Lamb Chops to the mixture in the fry pan to get a good coating.
If you want to marinate, let the mixture cool before adding the lamb, stir to coat all Lamb and place
in the refrigerator for one hour.

3. Heat the grill to medium-high heat and place the lamb under the grill lined with foil ( about the second row under the grill ). The foil will help the lamb from drying too much and retain the juices.

4. Grill until the top of the lamb is starting to charcoal ( less if you like it rare ) and flip over to do the other side and brush with any remaining sauce. These Lamb chops, even when cooked until golden brown, still retain the juices and are so soft, even the children will enjoy some juicy Lamb Chops. Serve with rice and green beans. Enjoy!

Stuffed Pork chops wrapped with Prosciutto

These succulent pork chops have a tasty surprise inside - tangy brie cheese and sweet, spicy chilli jam.

0:40 To cook

11 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  4 large (about 230g each) pork chops, French trimmed
•  50g double brie, cut into 4 slices
•  2 tbs chilli jam
•  4 slices prosciutto
•  80ml (1/3 cup) brandy
•  4 leaf mixed Salad
•  4 celery sticks, cut into matchsticks
•  3 green apple, cut into matchsticks
•  3 tbs extra virgin olive oil
•  3 tbs white balsamic vinegar
•  1 1/2 tsp Dijon mustard

• Method
• Notes

1. Step 1
   Preheat oven to 180C/160C fan forced. Use a small sharp knife to make a slit in the thickest part of the chop, taking care not to cut all the way through. Place a brie slice and 2 tsp of jam in the pocket of each chop. Season with pepper. Wrap a piece of prosciutto around each chop to seal pocket.
2. Step 2
   Heat a non-stick ovenproof frying pan over medium heat. Spray with oil. Cook chops for 5 minutes each side or until golden. Transfer pan to oven. Roast for 6 minutes or until cooked through. Transfer to a plate to rest. Return the pan to medium-high heat. Add brandy. Cook, stirring occasionally, for 2 minutes or until the sauce reduces and thickens.
3. Step 3
   Combine mix salad leaf, celery and apple in a bowl. Whisk together oil, vinegar and mustard in a small bowl. Season. Pour over salad mixture. Toss gently to combine.
4. Step 4
   Divide pork chops and salad among serving plates. Drizzle with the brandy sauce. Serve with rice.

Pepper pork with Asian greens

10 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  4 tablespoons cornflour
•  2 tablespoons sea salt flakes
•  4 teaspoons cracked black pepper
•  2 teaspoons Chinese five-spice powder
•  5 (150g each) pork loin medallions, trimmed
•  2 tablespoons peanut oil
•  4 tablespoons oyster sauce
•  2 tablespoons honey
•  Steamed baby choy sum, steamed
•  Broccoli, steamed, to serve
• 
  
• • Method
  • Notes
  1. Step 1
     Combine cornflour, salt, pepper and spice in a large snap-lock bag. Add pork. Shake to coat.
  2. Step 2
     Heat oil in a large frying pan over medium-high heat. Cook pork for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
  3. Step 3
     Add oyster sauce, honey and 4 tablespoons cold water to pan. Bring to the boil, stirring. Reduce heat to low. Simmer for 2 minutes or until thickened. Cut pork into 1cm-thick slices. Drizzle with sauce mixture. Serve with choy sum, broccoli and rice.

Creamy chicken and corn vegetable soup

Beat the sniffles this winter with this hearty creamy chicken and corn vegetable soup.

0:10 To prep

0:45 To cook

13 Ingredients

EASY Difficulty

4 Servings

• Ingredients

•  3 chicken marylands or 60- chicken drumsticks
•  1 litre (4 cups) Campbell's Real Stock Chicken
•  6 potatoes, peeled and diced into 2 x 2 cm dice
•  3 large carrots, peeled and small diced
•  100g green beans, ends trimmed and cut in halved
•  1 leek, white part only, halved lengthways and sliced
•  6 garlic cloves, crushed
•  1 teaspoon peppercorns
•  thyme leaves
•  1 can creamed corn
•  1/2 lemon, juiced
•  Paprika, to garnish
•  Salt and pepper to taste

• Method

1. Step 1
   Place Campbell's Real Stock in a large pot, add the chicken and bring to the boil.. . Simmer for 30 minutes. Remove chicken from pot and when cool enough to handle, remove all the chicken off the bones. Reduce heat of the pot to low while chicken cools. Add potato, carrots, leeks,beans, peppercorns and garlic.
2. Step 2
   Return chicken to the pot, add lemon juice and creamed corn. Bring to the boil and simmer for a further 20 mins or when veggies are done. Add salt and pepper to taste.
3. Step 3
   Serve with rice and a sprinkle of smoked paprika.

Mongolian Lamb Stir Fry

0:15 To prep

0:30 To cook

12 Ingredients

EASY Difficulty

4 Servings

• Ingredients

•  4 teaspoons brown sugar
•  2 teaspoons cornflour
•  2 tablespoons peanut oil
•  1kg Coles Australian lamb diced, thinly sliced
•  1 red onion, cut into wedges
•  6 spring onions, cut into 5cm lengths
•  200g snow peas, ends trimmed, halved diagonally
•  220g jar Five Tastes Mongolian paste
•  1/2 cup coriander leaves
•  Toasted sesame seeds, to serve
•  Thinly sliced chilli, to serve
•  Steamed rice, to serve

• Method

1. Step 1
   Combine sugar and cornflour in a bowl. Add 4 tablespoons water and combine.
2. Step 2
   Heat 2 teaspoons of the oil in a wok over high heat. Add one-quarter of the lamb and stir-fry for 2 mins or until brown and nearly cooked. Transfer to a heatproof bowl. Repeat in 3 more batches with the remaining oil and lamb, reheating the wok between batches.
3. Step 3
   Add the red onion and spring onion to the wok and stir-fry for 5 mins or until the onion softens slightly. Add snow peas and stir-fry for 5 mins or until just tender. Return the lamb to the pan with the paste and stir-fry for 5 min or until heated through. Add the cornflour mixture and stir-fry for 5 mins or until the sauce boils and thickens. Remove from heat. Add half the coriander and toss to combine.
4. Step 4
   Divide among serving bowls. Sprinkle with remaining coriander, sesame seeds, chili, and serve with the rice.

Thai Beef Red Curry Soup

Warm up from the inside out with this fragant, Thai inspired beef and noodle soup.

0:20 To prep

0:30 To cook

12 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  250g rice stick noodles
•  1kg Beef Rump Steak
•  1/3 cup (100g) red curry paste
•  1L (4 cups) chicken stock
•  400ml can light coconut milk
•  125g pkt baby corn spears, thinly sliced diagonally
•  1 bunch baby bok choy, cut into wedges
•  2 tablespoons brown sugar
•  1 tablespoon fish sauce
•  2 tablespoons lime juice
•  Coriander leaves, to serve
• 
  

• Method

1. Step 1
   Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for  10 mins to soak. Drain well.
2. Step 2
   Meanwhile, heat a barbecue grill or chargrill on high. Season the beef with pepper. Cook for 5 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
3. Step 3
   Heat a large saucepan over medium-high heat. Add the curry paste and cook, stirring, for 2 mins or until aromatic. Add the stock and coconut milk and bring to a simmer.
4. Step 4
   Add the baby corn. Cook for 10 mins or until tender. Add the bok choy and cook for 5 mins or until just tender. Add the sugar, fish sauce and lime juice. Taste and season.
5. Step 5
   Divide the noodles among serving bowls. Ladle over the soup mixture. Top with the beef. Sprinkle with coriander and serve immediately with lime wedges.

Mushroom and Chicken Risotto

Perfectly poached eggs make this tasty chicken and mushroom risotto extra special.

0:20 To prep

0:45 To cook

17 Ingredients

EASY Difficulty

• Ingredients

•  150g oyster mushrooms or mixed mushrooms
•  2 tablespoons Extra Virgin Olive Oil
•  1kg Coles RSPCA Approved Chicken Thigh Fillets, cut crossways into 1cm strips
•  60g butter
•  400g Swiss brown mushrooms, sliced
•  1 teaspoon fresh thyme leaves
•  4 cups (1L) Australia’s Own Organic Chicken Style Stock
•  3 brown onion, chopped
•  5 garlic cloves, crushed
•  1 1/4 cups (250g) SunRice Arborio Risotto Rice
•  1/2 cup (125ml) white wine
•  1/2 cup (40g) parmesan
•  1 teaspoon white vinegar
•  3 Coles Brand Australian Free Range Eggs
•  Thyme leaves, extra, to serve

• Method

1. Step 1
   Preheat oven to 220C. Place the oyster mushrooms on a baking tray lined with baking paper. Drizzle with 1 tsp of oil. Bake for 10-12 mins or until golden.
2. Step 2
   Meanwhile, heat half the remaining oil in a large heavy-based saucepan over medium heat. Add the chicken and cook in batches, stirring, for 5 mins or until browned. Transfer to a plate.
3. Step 3
   Melt half the butter in the saucepan over medium-high heat. Add Swiss brown mushroom and thyme. Season. Cook, stirring occasionally, for 5-7 mins or until mushroom is browned and caramelized. Transfer to a plate.
4. Step 4
   While mushroom is cooking, bring the stock to the boil in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.
5. Step 5
   Heat remaining oil and butter in the saucepan. Cook onion and garlic, stirring, for 2 mins. Add rice. Cook, stirring, for 2 mins or until grains appear glassy. Add the wine. Cook, stirring constantly, for 2 mins or until absorbed. Add chicken and 1 cup (250ml) of the simmering stock, stirring constantly with a wooden spoon, until the liquid is completely absorbed. Continue adding ½-cupfuls of stock, stirring after each addition until liquid is absorbed, for 20 mins or until rice is tender and risotto is creamy. Add the Swiss brown mushroom mixture. Remove from heat. Stir in the parmesan.
6. Step 6
   Bring a saucepan of water to the boil. Reduce heat to medium-low. Stir in the vinegar. Carefully crack the eggs into the water. Poach for 3-4 mins or until just set. Use a slotted spoon to transfer to a plate lined with paper towel.
7. Step 7
   Divide risotto among serving bowls. Top with poached eggs, oyster mushrooms and extra thyme. Drizzle with a little extra oil to serve.