What's cooking for Mother's Day?
Several million mothers will be celebrating Mother's Day in Australia and New Zealand this weekend. And they all deserved to be spoiled.
Here are some delicious morning recipes that are so quick and simple that even the kids can tackle them.
And later in the day? Meat & Livestock Australia has some ideas for lamb dishes. And I provide links to some personal favourites.
EGG DISHES (courtesy of the Australian Egg Corporation)
Spanish-Style Bacon and Eggs
1 red onion, peeled & sliced thickly
1 red capsicum – cut in strips (same thickness as onion)
2 chorizo sausages cut lengthways into 4 each
2 Tbsp extra virgin olive oil
cracked black pepper to taste
2 Tbsp chopped parsley
In a heavy, non stick frypan, gently fry the chorizo on both sides in olive oil until cooked (but not dried out). Remove and keep warm.
Into the oil remaining in the pan, cook the onion and capsicum on medium to high heat until softened but not mushy – say 2 to 3 minutes, stirring often. Remove and keep with chorizo.
Next fry the eggs to your liking in the same pan in the same remaining oil.
Serve everything on warm plates, sprinkle with pepper and parsley.
Here's something that’s foolproof and safe for kids to make (provided they follow basic microwave safety instructions).
2 x 65g eggs
¼ cup of your favourite omelette ingredients
3 thin slices mozzarella cheese
fresh herbs (if desired)
pepper & salt (to taste)
Melt butter in microwave-safe dish in microwave for 30 seconds (uncovered).
Put ingredients into the melted butter, gently tossing to coat.
Cover with plastic film, and pierce a hole in top. Cook 2½ minutes on high.
Remove and let sit (so that steam subsides), say one minute
Meanwhile beat two eggs
Pour egg over the ingredients and with a spoon stir to make sure eggs travel right through to the base of the dish.
Re-cover with plastic film and cook further 1½ minutes.
Let sit a further 1½ minutes to complete cooking and gently remove the plastic.
Options for serving:
1. Put cooked “frittata” on the table and spoon out from there
2. If your microwave dish is low enough, you can slide the entire creation onto a plate – good luck!
3. Turn out upside down onto a plate (depending on your level of skill)
Microwave tips for “novice zappers”:
1. Make sure you have a microwave safe dish
2. Never let the plastic wrap touch the food
3. When removing plastic wrap avoid skin contact with the “incredibly hot and dangerous steam”
LAMB DISHES (courtesy of Meat & Livestock Australia)
Lemon and thyme easy carve leg of lamb with vegetables
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
1.5kg easy carve leg of lamb
6 tbsp olive oil
1 tbsp thyme leaves
Zest and juice of 2 lemons
2 bunches baby carrots peeled and washed
2 bunches whole baby spring onions, tails left on 3cm
12 baby chat potatoes, halved
2 bunches asparagus or 300g green beans, trimmed
Fresh thyme leaves and lemon zest to garnish
1. Preheat the oven to 180oC. Mix olive oil, thyme, zest and lemon juice. Season and spoon half the mixture over the lamb and toss the other half through the vegetables.
2. Place lamb into a roasting dish and bake for 15 minutes before adding the tossed vegetables and cooking for a further hour. Add the asparagus or beans and cook for a further 5 minutes
3. Rest the meat under foil in a warm place. To serve, slice the lamb and serve with vegetables, scattered with fresh thyme leaves and lemon zest.
Braised red wine and rosemary lamb shanks
Preparation time: 10 minutes
Cooking time: 2 hours
2 tbsp oil or vegetable oil
4 lamb shanks, frenched (approx 200g each shank)
8 (450g) baby brown onions, peeled
4 stalks rosemary
4 cloves garlic, peeled and sliced
125ml/ 1/2 cup red wine
375ml/ 1 1/2 cup beef stock
1. Preheat the oven to 150oC. Heat oil in a large, heavy based frying pan, sear the shanks until golden brown, and then drain on absorbent paper. Transfer to a deep roasting dish.
2. Add onions, rosemary and garlic to the frying pan and cook for 1 minute or until golden. Spoon the onion mixture over the shanks. Then add the red wine and beef stock to the shanks.
3. Cover with baking paper and foil and cook in the oven for 1 hour before turning the shanks over and cooking for a further hour.
Spoon on some red wine sauce and serve with mashed potato and steamed green vegetables (beans and sugar snaps).
Mediterranean lamb cutlets
Preparation time: 15 minutes
Cooking time: 20 minutes
12 lamb cutlets, trimmed
3 tbsp olive or vegetable oil
1 red onion, peeled and diced into large pieces
2 red capsicums, cut into 4 cheeks then halved
400g pumpkin, skin left on, cut into 3cm pieces
6 black kalamata olives
50ml white wine
150ml chicken stock
Fresh parsley leaves to garnish
Couscous to serve, if desired
1. Hear 2 tbsp oil in a large frying pan with a fitted lid, add the onion, capsicum and pumpkin. Cook on a high heat uncovered for a few minutes to brown the vegetables. Add the olives, wine and stock.
2. Bring to the boil, reduce the heat to low and place the lid on. Cook for 10 minutes or until pumpkin is tender.
3. Brush the lamb cutlets with the remaining oil. Pan-fry the lamb cutlets for 3-5 minutes each side depending on thickness. Rest covered with foil while the vegetables cook.
To serve, place the vegetables and cutlets on plates, spoon some of the sauce over the vegetables and scatter with fresh parsley.
More lamb recipes >>
SOME PERSONAL FAVOURITES