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• 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