The Husband described it as “bursting with flavour” he was almost vacuuming the food off of the plate. It was funny to watch! He had some difficulty identifying all of the flavours – he missed the mint, didn’t know what it was until I told him but he loved it.
It made me think of summer and happiness! Was fresh and full of flavour, just lovely! The original recipe called for lamb, but we’d had that the night before in the bredie so I mixed it up a bit. I do think that the lamb would add another layer of flavour and would really work well with the lamb. I enjoyed this first go around immensely.
Chilli Coriander Veal with Barley Salad
½ T ground coriander
½ t dried chilli flakes
1 clove garlic
100g pearl barley
¼ t turmeric
¼ cup coarsely chopped fresh mint
¼ cup coarsely chopped fresh coriander
½ small red onion (approx. 50g) chopped finely
125g cherry tomato, halved
30ml lemon juice
1 t olive oil
Combine ground coriander, chilli and garlic in medium bowl. Add the veal and toss to coat, refrigerate until required.
Cook barley in a large saucepan of boiling water (ration is 1:3), uncovered, about 30mins or until just tender, drain rinse and drain again.
Grill the lamb, until cooked until the way you like it. Cover the lamb; stand 5 minutes before slicing thickly.
Combine remaining ingredients in a large bowl, add barley; toss gently to combine. Serve with lamb.
Further – I did give the “impossible pie” recipe out of the book as well! However, no pictures of that – the Husband enjoyed that as well. Not my cup of tea really, I enjoy coconut…but I don’t know, it just wasn’t great for me.