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Crumbed Lamb Cutlets with Vegemite

<p>Jazz up your lamb cutlets this Xmas with these simple yet delicious homemade breadcrumbs and my secret ingredient; vegemite, which takes the overall flavour to the next level!</p> <p>Whenever we have family or friends visiting, I turn to making lamb cutlets as they’re easy to cook with, taste delicious and my go-to little hack to help them go further is by crumbing them. I know it can be so easy to resort to pre-made or panko breadcrumbs but these homemade breadcrumbs are truly worth it. But what makes this recipe extra special is the use of vegemite. I know that may sound weird but let me put it this way for you… you would pair lamb with anchovy so why not vegemite? It’s a great anchovy replacement and has a rich depth of umami flavour that is perfectly paired with lamb. </p> <p>You can also cook these lamb cutlets three different ways: in the oven, airfryer or my favourite way, shallow fried in extra virgin olive oil – AND the best part, they take 15 mins max to prep and cook. Something we all need when welcoming family members round.</p> <p>Makes 10 - 12 cutlets Serves 4</p> <p><strong>Ingredients</strong></p> <p>Raddico, Watercress and Feta salad</p> <p>● 1 raddico</p> <p>● 1 bunch watercress</p> <p>● 2 cups peas</p> <p>● 100g feta</p> <p><span style="text-decoration: underline;">Lemon Honey Dressing</span></p> <p>● ½ cup olive oil</p> <p>● 2 tablespoons honey</p> <p>● ¼ cup lemon juice</p> <p>● 1 garlic clove finely sliced</p> <p>● Zest from 2 lemons</p> <p>● Salt and pepper</p> <p><span style="text-decoration: underline;">Vegemite toast crumb lamb cutlets</span></p> <p>● 10 - 12 lamb cutlets</p> <p>● 6 slices of white sandwich loaf</p> <p>● 1 tablespoons vegemite</p> <p>● 2 eggs</p> <p>● 1 garlic clove crushed</p> <p>● 1/2 cup flour</p> <p>● 1 teaspoon salt</p> <p>● 1 teaspoon cracked black pepper</p> <p>● ½ bunch fresh parsley roughly chopped and stalks discarded</p> <p>● ½ tablespoon fresh rosemary roughly chopped</p> <p>● Extra Virgin Olive oil</p> <p>Method -</p> <p>Raddico, Watercress and Feta salad</p> <p>1. Combine all ingredients into a large bowl. For the dressing, combine all ingredients into</p> <p>a jar and shake well. Dress the salad and sprinkle with feta.</p> <p>Vegemite toast crumb lamb cutlets</p> <p>1. Lay the bread out onto a baking tray and leave it to dry out overnight. It’s important your</p> <p>bread has been dried out as this will give you the crispiest breadcrumbs.</p> <p>2. In a shallow wide bowl, whisk your eggs and garlic together.</p> <p>3. Place several lamb cutlets at a time between two pieces of baking paper. Using the smooth side of a mallet pound the cutlets, until roughly 2cm thick throughout. This step is to ensure the lamb cooks at an even rate.</p> <p>4. Spread the vegemite onto one side of the bread. Roughly tear apart your bread and</p> <p>place into a food processor with the parsley and rosemary. Blend until the bread is</p> <p>chunky and the herbs have been mixed through. Place your breadcrumbs into a bowl.</p> <p>5. In a shallow bowl, whisk together the flour, salt and pepper. Begin with your flour, followed by the egg wash, breadcrumbs and finish with a large clean plate to place the cutlets. Take one lamb cutlet and coat both sides evenly with the flour, place into the egg wash, coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the lamb over to ensure the breadcrumbs are evenly coated all over. Set aside and repeat with the remainder of the cutlets. Place the lamb into the fridge for 30 - 60 minutes to allow the breadcrumbs to set and bring the meat to a cold temperature.</p> <p>6. In a large frying pan, add 2 - 3cm of olive oil and bring to heat. Turn the heat down to low- medium and fry 1 - 2 pieces of lamb at a time for 3 minutes on one side and then 2.5 minutes on the other or until they are golden and crispy. Place the lamb cutlet onto a cooling rack.</p> <p>7. Enjoy with the raddico, watercress and feta salad.</p> <p><em>Image: Supplied</em></p>

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Tasty Japanese crumbed chicken with Asian slaw

<p><span style="font-weight: 400;">Want a taste of Japanese crumbed chicken mid week? It’s easier to make than you think! </span></p> <p><strong>Difficulty</strong>: <span style="font-weight: 400;">easy</span></p> <p><strong>Cooking time</strong>: <span style="font-weight: 400;">less than 15 minutes</span></p> <p><strong>Serves</strong>: 4</p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 chicken breast fillets thinly sliced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 eggs</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Splash of milk</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Japanese bread crumbs</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Japanese mayonnaise</span></li> </ul> <p><strong>For the salad</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">Green cabbage</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Red cabbage</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Coriander</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Avocado</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Toasted nori</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Sesame</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Sliced shallots</span></li> </ul> <p><strong>Mayonnaise dressing</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">Japanese mayonnaise</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Few drops of sesame oil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Squeeze of lime juice</span></li> </ul> <p><strong>Method</strong></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Firstly, crumb the chicken.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Make an egg wash, by combining the eggs with milk, and beating. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Line up the flour, egg wash and bowl of Japanese bread crumbs in a row. Dust the thin chicken first in flour, then egg, then crumbs. Set aside. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">To make the mayonnaise dressing, put all ingredients in a bowl and mix together with a whisk. Set aside. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">To make the salad, thinly slice the cabbages, shallots and avocado, and toss together with nori, sesame, coriander leaves. Dress with mayonnaise. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Fry off the chicken in batches in a mix of vegetable oil and butter, until golden brown. This should take approximately 3-4 minutes. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Blot the excess oil by placing the chicken on paper towels. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Place the chicken on a plate, dress with the salad.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe courtesy of </span><a href="https://kitchen.nine.com.au/recipes/japanese-crumbed-chicken-with-asian-slaw-salad-recipe/fc764edf-eed2-46e9-8d29-cea504e941dd"><span style="font-weight: 400;">Nine Kitchen.</span></a></em></p>

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Simple tasty cauliflower with crispy crumbs

<p>The crispy golden topping in this simple side dish is usually made by frying the breadcrumbs in a generous quantity of butter. This version uses a modest portion of olive oil and fresh herbs to flavour a topping that tastes good with all steamed or boiled vegetables.</p> <div id="ingredients"><strong>Ingredients:</strong> <ul class="no-bullet"> <li>1 cauliflower, trimmed and broken into florets</li> <li>2 tablespoons extra virgin olive oil</li> <li>1¼ cups (100 g) fresh breadcrumbs</li> <li>salt and pepper</li> <li>1 tablespoon chopped fresh thyme</li> <li>1 tablespoon chopped fresh tarragon</li> <li>2 tablespoons chopped fresh flat–leaf parsley</li> <li>sprigs of fresh herbs to serve (optional)</li> </ul> </div> <p><strong>Preparation:</strong></p> <div> <ol> <li>Prepare a saucepan of boiling water with a steamer on top.</li> <li>Steam the cauliflower for about 15 minutes or until tender but not soft.</li> <li>Meanwhile, heat the oil in a non–stick frying pan or saucepan.</li> <li>Add the breadcrumbs and stir well to coat the crumbs as evenly as possible with oil.</li> <li>Cook over a moderate heat, stirring often, for about 10 minutes or until the crumbs are well browned and crisp.</li> <li>As the crumbs cook, the oil will seep out of those that absorbed it initially, allowing the rest to become evenly crisp.</li> <li>Transfer the cauliflower to a warm serving dish.</li> <li>Season the crumbs to taste and mix in the thyme, tarragon and parsley.</li> <li>Sprinkle the crumb mixture over the cauliflower.</li> <li>Garnish with sprigs of herbs, if using, and serve.</li> </ol> <p><em>This article first appeared in </em><span><a href="http://www.readersdigest.com.au/recipes/cauliflower-with-crispy-crumbs"><em>Reader’s Digest</em></a><em>. For more of what you love from the world’s best-loved magazine, </em><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V"><em>here’s our best subscription offer.</em></a></span></p> </div> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Tasty finger food: Crumbed chicken ribs

<p>Entertain with ease thanks to this tasty finger food.</p> <p><strong>Time to prepare: </strong>35 mins</p> <p><strong>Cooking time: </strong>4 mins</p> <p><strong>Serves: </strong>4-6</p> <p><strong>Ingredients</strong></p> <p>24 chicken ribs</p> <p><strong>Rub (Dry spice mix)</strong></p> <p>1 tablespoon fresh cracked black pepper</p> <p>1 tablespoon kosher salt</p> <p>1 tablespoon rosemary powder</p> <p>1 teaspoon garlic powder</p> <p>1 teaspoon onion powder</p> <p>1 teaspoon celery powder</p> <p><strong>Crumbs</strong></p> <p>500 g panko breadcrumbs</p> <p>4 eggs</p> <p>50 ml buttermilk</p> <p>2 cups plain flour</p> <p><strong>Directions:</strong></p> <p>1. Apply liberal coating of rub to each chicken rib and chill ribs in fridge for 30 minutes.</p> <p>2. Place eggs and buttermilk in a bowl and panko breadcrumbs in a second bowl.</p> <p>3. Dip the coated ribs into the egg and buttermilk mixture and then coat well with breadcrumbs.</p> <p>4. Pre-heat deep fryer to 180°C and deep fry chicken ribs in small batches (depending on the size of the fryer) for 3–4 minutes per batch ensuring a golden colored crumb coating.</p> <p>5. Place cooked ribs on paper towel to drain excess oil.</p> <p><strong>Tips:</strong></p> <p>Use this cooking method with any flavor combination in the rub to suit your preference. These are such good eating on their own but add a range of dipping sauces on the side depending on your crowd - try a Japanese mayo and hot sauce combination.</p> <p><em>This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or <a rel="noopener" href="http://au.newhollandpublishers.com/" target="_blank">online</a>.</em></p>

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Baked beans with chorizo crumbs

<p>You'll never go back to bog-standard baked beans after trying this glammed up version.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 tablespoons olive oil</li> <li>1 large red onion, finely chopped</li> <li>4 cloves garlic, minced</li> <li>5 sundried tomatoes, finely sliced</li> <li>1 red capsicum, deseeded, roughly chopped</li> <li>3 x 400g cans beans, rinsed</li> <li>2 x 400g cans chopped tomatoes</li> <li>1/4 cup apple cider vinegar</li> <li>1/4 cup maple syrup</li> <li>1 teaspoon ground cinnamon</li> <li>1/2 teaspoon smoked paprika</li> <li>100g chorizo</li> <li>50g sourdough bread</li> <li>Fresh coriander and lime juice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat half the oil in a heavy-bottomed saucepan and cook the onion and garlic over medium heat until it begins to stick to the bottom of the saucepan – long, slow cooking develops the flavours, so be patient and cook it slowly.</li> <li>If you're using sundried tomatoes, put them in a small bowl, cover with boiling water and let sit while the onions are cooking.</li> <li>Blend the capsicum with a stick blender (or in a food processor) until finely chopped.</li> <li>Add this, along with the sundried tomatoes (and the liquid, if you have soaked them), beans, tomatoes, vinegar, maple syrup, cinnamon and paprika to the onion, season with sea salt, bring to the boil, reduce the heat then simmer for an hour.</li> <li>While the beans are cooking, crumble or cut the chorizo into small pieces (this will depend on whether your chorizo is more like salami or sausage) and break up the bread to form rough breadcrumbs.</li> <li>Heat the remaining two tablespoons oil and fry the chorizo for several minutes before adding the breadcrumbs and continuing to cook until the breadcrumbs are crunchy.</li> <li>Serve the beans on a good grainy sourdough loaf scattered with the chorizo crumbs, a bit of coriander and a squeeze of lime juice.</li> </ol> <p><em>Written by Emma Boyd. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>

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Parsley lemon crumbed fish with apple and walnut salad

<p>Light, tasty and easy to make, this parsley lemon crumbed fish with apple and walnut salad is the perfect way to add a bit of colour to your mid-week meal.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Spiced potatoes</em></p> <ul> <li>800g potatoes, scrubbed and diced 2cm</li> <li>2 tablespoons potato spice mix (see recipe below)</li> </ul> <p><em>Apple and walnut salad</em></p> <ul> <li>1/3 cup mayonnaise</li> <li>Juice of 1/2 lemon (reserve zest first)</li> <li>2 apples</li> <li>2-3 stalks celery</li> <li>1 carrot</li> <li>1/2 cabbage </li> <li>35g chopped walnuts</li> </ul> <p><em>Parsley lemon crumbed fish</em></p> <ul> <li>600g skinless, boneless, white fish fillets</li> <li>3/4 cup panko breadcrumbs</li> <li>3 tablespoons finely chopped parsley leaves and stalks</li> <li>Zest of 1 lemon</li> <li>Juice of 1/2 lemon</li> <li>1 tablespoon olive oil</li> <li>1 teaspoon salt</li> </ul> <p><em>Potato spice mix</em></p> <ul> <li>1 teaspoon curry powder</li> <li>1/4 teaspoon garlic powder</li> <li>1/4 teaspoon paprika</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 220C. Line two oven trays with baking paper.</li> <li>Toss potatoes on first prepared tray with potato spice mix and a drizzle of oil. Season with salt and pepper and bake for 20-25 minutes, until golden and tender.</li> <li>Turn once during cooking. While potatoes cook, prepare salad. In a large bowl, combine mayonnaise and first measure of lemon juice. Set aside.</li> <li>Remove core and dice apples 2cm; dice celery 1cm; peel and grate carrot; finely slice cabbage until you have about two cups worth. Toss all in large bowl with dressing, along with walnuts and season to taste with salt and pepper.</li> <li>Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Place fillets on second prepared tray and season with salt and pepper.</li> <li>In a medium bowl, combine panko breadcrumbs, parsley, lemon zest and juice, olive oil and salt. Divide parsley lemon crumb between fillets and press down lightly to adhere.</li> <li>When potatoes have 10 minutes' cook time remaining, bake fish (on rack above potatoes) for 7–8 minutes, until crumb is golden and fish is just cooked through.</li> <li>To serve, divide spiced potatoes between plates and top with parsley lemon crumbed fish. Serve apple and walnut salad on the side.</li> </ol> <p><em>Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: My Food Bad / <a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="/%20https:/shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Macadamia crumb

<p>A delicious macadamia crumb that tastes absolutely scrumptious on lamb or fish.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 cup macadamias, chopped</li> <li>¼ cup chopped fresh parsley leaves</li> <li>1 tablespoon chopped fresh oregano leaves</li> <li>1 tablespoon chopped marjoram leaves</li> <li>1 small clove garlic, crushed</li> <li>1 tablespoon fresh lemon juice</li> <li>1 tablespoon grated lemon zest</li> <li>2 tablespoons macadamia oil</li> <li>cracked black pepper to season</li> <li>roasted vegetables or salad to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180°C.  Lightly oil a baking dish.  Place fillets into a dish, brush lightly with remaining oil.</li> <li>In a small bowl, combine crumb ingredients to form a thick paste.  Spread crumb over top of fish or lamb, pressing to coat evenly.</li> <li>Cook as desired.</li> </ol> <p>Recipe courtesy of Australian Macadamias – <strong><a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank"><span style="text-decoration: underline;">visit their site for more yummy food ideas.</span></a></strong></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">abcshop.com.au</span></a> to order your copy now. </strong></em></p> <p><strong>Related links:</strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/rocket-feta-pomegranate-salad/">Rocket, feta and pomegranate salad</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/spinach-feta-muffins/">Spinach feta muffins</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/macadamia-salad-dressing/">Macadamia salad dressing</a></span></em></strong></p>

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