almonds | Lyn's Recipes

Lamb Chops with Pea Pesto & Sweet Potato Chips (Aldi)

June 21, 2021 / Lyn Jones / 0 Comments

Ingredients

8 lamb loin chops
250g frozen peas
20 mint leaves, plus extra to garnish
50g almonds (you can roast and cool these ahead of time)
Zest and juice of ½ lemon
25g parmesan cheese, grated
125ml olive oil
1 large sweet potato
sea salt and freshly ground black pepper
Juice of ½ lemon, to serve

Bring a medium-sized saucepan of salted water to the boil. Add the frozen peas and cook for 2 minutes or until just done. Strain through a sieve and run under cold water until cool.
Place the almonds, mint, peas, lemon zest and juice into a food processor then purée. While the machine is running, add the olive oil in a slow and steady stream so that it incorporates and makes a nice, smooth pesto. Season with salt and pepper to taste.
Transfer to a serving bowl, cover and refrigerate until needed. This can be made the day before.
Preheat the oven to 175°C (or 155°C for fan forced). Wash and dry the outside of the sweet potato and cut into chips of approx. 1cm square and 8cm long.
Toss in a large bowl with olive oil, salt and pepper then place in a single layer onto a tray lined with baking paper. Place into the oven and cook for 20 minutes then turn over and cook for another 15 minutes, until golden and slightly crisp.
Preheat a BBQ or pan to a high heat. On a tray, season both sides of the lamb chops with a little olive oil, salt and pepper. Cook for 4-5 minutes either side (depending on thickness) and then rest on a rack for 5 minutes.
When ready to serve, place them back on the BBQ for 2 minutes either side to reheat.
Remove pea pesto from the fridge at least 30 minutes before serving, to allow it to come to room temperature. Neatly arrange the lamb chops onto a serving platter and drizzle with a little olive oil, squeeze of lemon juice and mint leaves.
Place the sweet potato chips into a bowl and sprinkle with a little salt. Allow your guests to serve themselves.

DUKKAH – EGYPTIAN SPICE MIX

November 15, 2020 / Lyn Jones / 0 Comments

Sprinkle onto garden salads, dips or to accentuate favourite meals. It works beautifully with Moroccan baked organic eggs, cinnamon roasted sweet potato or veggie burgers topped with beetroot relish and a crunchy salad. Home made Dukkah is a celebration of aromatics that is just glorious. You’ll never buy dukkah again once you’ve made your own.

Makes 1 jar

INGREDIENTS

150 g macadamia nuts – lightly roasted
100 g almonds, roasted
50 g sesame seeds – lightly toasted
10 g chia seed
2 teaspoons turmeric, ground
1 gram saffron (optional but delicious) – crushed
1 teaspoon cumin – ground
1 teaspoon black pepper – ground
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

METHOD

Chop the macadamia nuts and almonds until ground – you can leave a few chunky bits in there for a little texture.
Combine macadamia nuts and almond with the sesame seeds, chia seed, ground turmeric, crushed saffron, cumin powder, black pepper, sea salt, cinnamon and ginger.
Mix the dukkah ingredients well and taste – adjust if necessary to your palate.
Store in a glass jar in the fridge.
Serve and enjoy – keeps well in an air tight glass jar in the fridge – ready to serve.

NOTES:

Sprinkle over favourite dips such as Baba Ghanoush or Matmahara dip before serving.
Sprinkle over roasted carrot salad or Persian feta.
Sprinkle over your next kale salad and scatter with pomegranate.
Sprinkle over organic scrambled eggs.

Feel free to add other spice, nuts & seeds to your own tastes – Chilli flakes, ground coriander, ground cardamom, lemon zest, smoked paprika and fennel seeds all work really well.