tim's Profile

Discussions tim is involved in

  • Tickets to Taste of Auckland

    Last post: tim on 14.03.11 at 01:49 | Started by Dan on 02.03.09

    Honeyed Kiwifruit Lamb
    Ingredients
    • 600g Quality Mark lean, trimmed lamb (rump, leg steaks, or stir fry meat), cut in thin strips
    • Juice of 2 limes or lemons
    • 2 garlic cloves, peeled and crushed
    • 2 kiwifruit, peeled and thinly sliced
    • 1 Tbsp liquid honey
    The Salsa
    • 140g walnuts
    • Juice of 2 limes
    • 1 485g tin pear halves, drained and chopped
    • ½ telegraph cucumber, seeds removed and thinly sliced
    • 4 kiwifruit, peeled and thinly sliced
    • 2 Tbsp chopped fresh mint
    • 1 red onion, finely diced
    • 2 Tbsp chopped fresh coriander
    • 1 tsp curry powder
    • 125ml carton natural yoghurt
    • 1 packet 'restaurant-sized' poppadums, cooked as per manufacturer's instructions, (allow 2 per serve) and set aside
    Method
    Mix together the lime juice, kiwifruit, honey, and garlic and marinate the lamb 2 - 6 hours.
    Make the salsa by combining the walnuts, lime juice, pears, cucumber, kiwifruit, red onion and herbs. Season to taste.
    Fry the curry powder in a little oil until fragrant. Add lamb and sautà© until golden but still pink inside (3 - 5 minutes). Set aside in a warm place about 5 minutes.
    To serve
    Layer poppadums with equal quantities of pear salsa and lamb. Drizzle with a little of the kiwifruit pan juices and some natural yoghurt.



    More about Tickets to Taste of Auckland

  • Tickets to Taste of Auckland

    Last post: tim on 14.03.11 at 01:45 | Started by Dan on 02.03.09

    Honeyed Kiwifruit Lamb
    Ingredients
    • 600g Quality Mark lean, trimmed lamb (rump, leg steaks, or stir fry meat), cut in thin strips
    • Juice of 2 limes or lemons
    • 2 garlic cloves, peeled and crushed
    • 2 kiwifruit, peeled and thinly sliced
    • 1 Tbsp liquid honey
    The Salsa
    • 140g walnuts
    • Juice of 2 limes
    • 1 485g tin pear halves, drained and chopped
    • ½ telegraph cucumber, seeds removed and thinly sliced
    • 4 kiwifruit, peeled and thinly sliced
    • 2 Tbsp chopped fresh mint
    • 1 red onion, finely diced
    • 2 Tbsp chopped fresh coriander
    • 1 tsp curry powder
    • 125ml carton natural yoghurt
    • 1 packet 'restaurant-sized' poppadums, cooked as per manufacturer's instructions, (allow 2 per serve) and set aside
    Method
    Mix together the lime juice, kiwifruit, honey, and garlic and marinate the lamb 2 - 6 hours.
    Make the salsa by combining the walnuts, lime juice, pears, cucumber, kiwifruit, red onion and herbs. Season to taste.
    Fry the curry powder in a little oil until fragrant. Add lamb and sautà© until golden but still pink inside (3 - 5 minutes). Set aside in a warm place about 5 minutes.
    To serve
    Layer poppadums with equal quantities of pear salsa and lamb. Drizzle with a little of the kiwifruit pan juices and some natural yoghurt.



    More about Tickets to Taste of Auckland

Latest discussions

Endorsed Events

  • SpringBreak FIJI SpringBreak FIJI

    Surrounded by nothing but tranquil water, SpringBreak Fiji brings together the best of everything

  • The Fijian Cup The Fijian Cup

    The Pacific Touch Rugby festival (Fijian Cup and Kava Cup) is underway on November 2, 2017 and with support from Touch Fiji and...

  • Rock Island VANUATU Rock Island VANUATU

    Rock Island is an all inclusive fully immersive travel experience which was brought into the music festival scene by The Rock and...

  • TourismHQ TourismHQ

    With seven years and growing under their belt; TourismHQ has established and continues to deliver on their extensive wealth of...

  • SPRING BREAK FIJI