Juls & Dom having a blast at the Buderim Ginger Festival
What a great time garden2kitchen had presenting at the Buderim Ginger Festival on the weekend. I not only had fun hanging out with my garden guru buddy, Phil Dudman but Dominique Rizzo (one of the chefs from the TV show Ready, Steady, Cook) and we got to do 2 shows together using of course ginger and Buderim Ginger products, a lot of fun. Don’t worry Phil I still like going on tour with you, but girls rule!!!
The audience were a cheeky, fun crowd, we hope they will have us back next year.
Here is one of my recipes I presented with Dominique, the theme was picnic. Enjoy!
Lamb & Quinoa Herb Salad with Carrot Hommus
By Julie Ray
Serves 4
8 French-trimmed lamb cutlets
2 garlic cloves, crushed
2 tablespoons olive oil
1 tablespoon sumac, plus extra to dust
1 tablespoon lemon juice
Quinoa Salad
1 cup quinoa (see tip)
100gms feta cheese, chopped
2 green onions (shallots), finely sliced
1 small red onion, thinly sliced
10 cherry tomatoes, quartered
1/4 cup mint leaves, finely chopped
1/4 cup flat leaf parsley, finely chopped
1/4 cup basil leaves, torn
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon caster sugar
1 teaspoon Dijon mustard
1 garlic clove, crushed
salt and pepper
Carrot & Ginger Hommus
1 teaspoon ground cumin
3 carrots, peeled, cut into 2cm pieces
2 tablespoons olive oil
400g can chickpeas, drained, rinsed
1 tablespoon ginger, peeled and grated
1 tablespoon tahini
1 tablespoon lemon juice
Preheat the oven to 220C. To make the hommus, place cumin, carrot and half the oil in a bowl. Toss to combine. Transfer to prepared tray. Bake for 25 minutes or until carrot is golden and tender. Remove from oven. Set aside to cool.
Place carrot, chickpeas, tahini, lemon juice and remaining oil in a food processor. Process until smooth (see note). Season with salt and pepper, set aside.
Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.
Make a marinade by mixing together garlic, oil, sumac and lemon juice in a small dish. Brush over cutlets and set aside.
Heat a chargrill over high heat, add the lamb cutlets and cook, in batches if necessary, for 2 minutes on each side, until browned but still pink in the middle. Set aside.
In a large bowl combine quinoa, feta, onions, tomatoes and herbs. Whisk the vinegar, oil, sugar and mustard and toss through the salad.
Serve lamb with salad and carrot, ginger hommus.
Note: Add a little water to mixture until desired consistency is reached, if needed. Refrigerate in an airtight container for up to 5 days.
Quinoa is available from the health food sections in supermarkets or health food stores. It comes in a variety of colours, black, red, white or orange. It is a pseudocereal or grain and is closely related to beets and spinach. It’s great for gluten intolerant diets, excellent substitute for couscous or burghul.
