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| Goodbye cheese. Missing you already! |
Ah how we can kid ourselves. I think of myself as being moderately overweight, a tad chubby - you know just 5 or so kgs. Boo hoo - I did a little survey on the Dukan diet website and find I am more like 12 kg or more! No wonder my clothes don't fit very well anymore. Ah well next Monday is the start of the wondrous Dukan diet. Protein, protein and more protein. My brother-in-law has just lost 12 kgs on the diet so I reckon I can do it too. The not drinking wine might be the hardest part!!
But before I begin here is a recipe for the enviably slim Mandy:
Lamb cutlets with curried roast pumpkin mash
(I made this for the first time on my brother's 50th birthday. It was a fab occasion at Mandala on Bruny Island. The recipe is from Delcious magazine July 2004)
Serves 6
18 lamb cutlets
1/4 cup virgin olive oil
2 tbs fresh rosemary leaves roughly chopped
800 g butternut pumpkin, cut into 3cm pieces
2 tbs good-quality curry powder
Place lamb cutlets in shallow dish. Drizzle with 1 tbs of olive oil, season with salt and sprinkle with rosemary. Cover and allow to marinate for at least 30 minutes.
Preheat oven to 160o C. Place pumpkin pieces in bowl with remaining oil and curry powder. Place in large baking dish, cover with foil and roast for 40 minutes. Remove foil and roast for further 10 minutes. Cool a bit, process in food processor until smooth, then season with salt and pepper.
Preheat barbecue or chargrill to high and cook lamb for 2-3 minutes on each side. Transfer to a tray and cover loosely with foil. Rest for 4 minutes in warm spot while you reheat the pumpkin mash over the low heat in a saucepan.
Serve the lamb cutlets with the pumpkin and a nice green salad. Yum.
But before I begin here is a recipe for the enviably slim Mandy:
Lamb cutlets with curried roast pumpkin mash
(I made this for the first time on my brother's 50th birthday. It was a fab occasion at Mandala on Bruny Island. The recipe is from Delcious magazine July 2004)
Serves 6
18 lamb cutlets
1/4 cup virgin olive oil
2 tbs fresh rosemary leaves roughly chopped
800 g butternut pumpkin, cut into 3cm pieces
2 tbs good-quality curry powder
Place lamb cutlets in shallow dish. Drizzle with 1 tbs of olive oil, season with salt and sprinkle with rosemary. Cover and allow to marinate for at least 30 minutes.
Preheat oven to 160o C. Place pumpkin pieces in bowl with remaining oil and curry powder. Place in large baking dish, cover with foil and roast for 40 minutes. Remove foil and roast for further 10 minutes. Cool a bit, process in food processor until smooth, then season with salt and pepper.
Preheat barbecue or chargrill to high and cook lamb for 2-3 minutes on each side. Transfer to a tray and cover loosely with foil. Rest for 4 minutes in warm spot while you reheat the pumpkin mash over the low heat in a saucepan.
Serve the lamb cutlets with the pumpkin and a nice green salad. Yum.
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