Recipe ideas from The Australian Women’s Weekly
Test Kitchen’s Cookbooks
ninemsn.com.au/aww
stir–fried mexican beef
• 35g packet taco seasoning
• 750g beef eye llet, sliced thinly
• 1 tablespoon peanut oil
• 1 large red onion (300g), sliced thinly
• 1 medium red capsicum (200g),
sliced thinly
• 1 medium yellow capsicum (200g),
sliced thinly
• 4 small tomatoes (520g), seeded, sliced
• 2 tablespoons fresh coriander leaves
Method
Combine seasoning and beef in medium bowl.
Heat half of the oil in your Frypan; stir-fry beef
mixture and onion, in batches, until browned.
Heat remaining oil in pan, stir-fry capsicums
until just tender. Return beef mixture to wok
with tomato and coriander; stir-fry until hot.
Serves 4
from LOW-FAT MEALS IN MINUTES
gremolata-crumbed roast leg of lamb
• 1.7kg leg of lamb
• cup (60ml) lemon juice
• 4 cloves garlic, crushed
• 5 large potatoes (1.5kg)
• 1 medium brown onion (150g), chopped nely
• 2 trimmed sticks celery (150g), chopped nely
• 2 tablespoons plain our
• cup (125ml) dry red wine
• 2 cups (500ml) beef stock
• 2 sprigs fresh rosemary
• 1 tablespoon nely chopped fresh
at-leaf parsley
gremolata
• cup nely chopped fresh at-leaf parsley
• 1 tablespoon grated lemon rind
• 2 cloves garlic, crushed
• cup (35g) stale breadcrumbs
• 1 tablespoon olive oil
Method
Combine lamb with juice and half of the garlic in
large bowl. Cover; refrigerate 3 hours or over-
night, turning lamb occasionally in marinade.
Preheat Frypan to moderate. Cut each potato into
eight wedges. Place undrained lamb and potato
in your Frypan; bake, uncovered, 1 hour.
Press gremolata mixture onto lamb; bake,
uncovered, in Frypan about 30 minutes or until
lamb is cooked as desired. Remove lamb and
potato from Frypan; stand, covered, in warm
place, 10 minutes before serving.
Cook onion, celery and remaining garlic in your
Frypan, stirring, until vegetables are soft. Stir in
our; cook, stirring, 1 minute or until bubbling.
Gradually stir in wine and stock, add rosemary;
cook, stirring, until gravy thickens. Strain gravy
into medium jug. Serve lamb and potato with
gravy; sprinkle with parsley.
gremolata
Combine ingredients in small bowl.
Serves 6
from ROAST mini cookbook
To Next Page
Loading...
