Albeit I am still a novice at this challenge thing - I am up for it again at Belleau Kitchen random recipes.
I do as I am told, so counted along to 17 and there poking out was Donna Hay's "Seasons" - totally in the wrong place squeezed between my two Kylie Kwongs.
Here was the omen (or maybe divine intervention from above) and I took it down excitedly. I love Donna! This "Seasons" is quite a big book - beautifully photographed in very much my style - casual but stylish, photos that make you want to cook what's on the page. Seasonal food grouped into spring, summer, autumn and winter sections, presented on what feels like recycled paper, that is not afraid of greasy hands - totally comfortable that you could not spoil it.
So scan the ingredients - they look good. The man is bound to like this, I thought. (It's so much better when the effort is appreciated, don't you think). But all he said was "chops and mash?" "Emm not fussed about mashed potatoes" and walked away.
3/4 cup fresh breadcrumbs
1/3 chopped green olives
2 tablespoons chopped flat leaf parsley
50g butter melted
sea salt and cracked pepper
4 x 125g veal cutlets (no veal at the supermarket settled for lovely small lamb ones)
1 tablespoon Dijon mustard
For the feta mash
1 kg sebago (starchy) potatoes, peeled and chopped
3/4 cup of milk
150g feta crumbled
1/2 cup chopped Kalamata olives
1/4 cup olive oil
Sea salt and cracked pepper
Get all your ingredients weighed and sorted then preheat the oven to 200C (390F).
|Add melted butter to the crumb mix|
Put potatoes into cold water, bring to the boil and cook for 20mins or until potatoes are tender when tested with fork. Drain and mash until smooth. Add milk, oil stir to combine. Stir in crumbled feta, Kalamata olives, salt and pepper to taste and keep warm.
Combine breadcrumbs, olives, parsley, butter, salt and pepper in a bowl.
Grease an oven tray lightlyBrush chops with mustard and press into the crumb mixture.
Roast for 12 -15 mins or until golden. Serve with mash - this is enough for 4.
|Whip the mash with wooden spoon|
|lovely little trimmed lamb cutlets|
|Olive crusted lamb with feta mash|