Lamb Shanks & Apricots

We love lamb shanks in our house and I am always looking for new ways to prepare them. We loved this recipe it had a great flavour combination with just the right amount of spiciness coming through without taking away from the yummy natural flavour of the lamb. I just simmered our shanks on the stove top on a low heat rather than doing them in the oven. I served ours over couscous and it was a truly delicious meal. If you would like to read more reviews on this recipe or see more photos please click here.

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Ingredients

3 Tablespoons olive oil
1kg Lamb shank
1/4 Cup plain flour (seasoned)
2 Onions, sliced
1 Large green capsicum, cored & sliced
1 Fennel bulb, sliced
1 Tablespoon fresh ginger, grated
3 Garlic cloves, crushed
1 Teaspoon ground coriander
1 Teaspoon ground cumin
500ml Chicken stock
1 Pinch saffron thread
2 Teaspoons sambal oelek
1 1/2 Teaspoons honey
Freshly ground salt & pepper, to taste
1 Cup dried apricot, chopped
parsley, to serve

Method

1. Preheat oven to 150°C.

2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.

3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.

4. Add ginger, garlic, coriander and cumin, and mix well.

5. Add stock, saffron, sambal, honey, seasonings and apricots.

6. Return lamb to pot, stir, cover.

7. Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.

Serve with couscous, rice or mashed potato and sprinkled with fresh parsley.

All photos taken by me unless otherwise stated.

Garlic Pork Tenderloin

This is fabo pork tenderloin recipe, the end result is truly delicious. I used sun-dried tomatoes in place of fresh as we are not the biggest tomato fans in my family and they worked really well. I served ours with a side of vegetables, drizzled a little of the sauce over the pork and served the rest on the side. If you would like to read more reviews on this recipe please click here.

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Ingredients

3lbs Pork tenderloins
8 Ounces fresh button mushrooms, sliced
1 Cup tomato, peeled and roughly chopped
1 Medium yellow onion, diced
2 Tablespoons flour
2 Tablespoons butter
1 Tablespoon vegetable oil
2 Teaspoons lemon pepper
6 Minced garlic cloves
2 Cups chicken stock
2-4 Tablespoons cream

Note: I added the cream at the end and then thickened with cornflour as we prefer our sauce a little thicker so take your pick.

Method

1. Preheat oven to 350 degrees.

2. Melt the butter and oil in a large, oven safe pan with a lid.

3. Season the pork by rubbing it with the lemon pepper and half of the garlic and then rolling it in flour.

4. Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate.

5. Add the onions and mushrooms to the pan and brown for 5 minutes, then add tomatoes and stir to coat everything. Add the remaining garlic and the chicken stock. Stir well and then place the pork on top.

6. Cover the pan and return to the oven for 45 - 60 minutes until the pork is done.

7. Remove the pork from the pan, and add the cream to lightly thicken the sauce.

8. Let the pork rest for approx 7 minutes, then slice and serve atop rice or noodles and pour some sauce over the top of the pork.

All photos taken by me unless otherwise stated.

Russ's Vegetable Melange

This is a very quick and easy recipe to use up any vegetables that is tasty too. If you would like to read more reviews on this one or see more photos please click here. You will see from my photo that I used broccoli and cauliflower in this as well as a leek instead of onion. I served this to go with a pork loin I was cooking, I also added extra mustard just our preference.

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Ingredients

1 Tablespoon oil
1 Onion, thinly sliced
1 Carrot, cut into thin coins
1/4 Small cabbage, shredded finely
2 Stalks celery, sliced thinly
1/2 Red bell pepper, cut into thin strips
1/2 Cup cream
1 Teaspoon Dijon mustard
Fresh ground black pepper
Salt
1/4 Cup parmesan cheese

Method

1. Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.

2. Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

All photos taken by me unless otherwise stated.

Mongolian Hotpot With Chicken and Shrimp

This is a very novel way to prepare food especially if your entertaining. Everyone can relax and talk while having fun cooking the food at the table. I have listed the original recipe below but you will see from my photos that I did beef, chicken, salmon, perch and prawns for the meat. One of the things I love about this is you can do whatever you like and do what ever dips you want and as many or as few as you like. I did loads which made it even more fun trying which ones went the best with each different meat of fish. I also just added the spinach and cabbage into the broth as the pan was quite a large capacity. I cooked the noodles on the stove top and then put them in a bowl on the table, which we just kept adding to the pot to warm them through for about a minute. If you would like to view the original recipe please click here.

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Ingredients

5-6 Ounces chicken breasts
1 lb Red snapper fillet
1/2 lb Large raw shrimp
1/2 lb Napa cabbage (Chinese Cabbage)
1 Bunch spinach
1/4 lb Bean thread noodles (dried vermicelli)
4 Cups chicken stock or vegetable stock
2 Cups water
1 Tablespoon chinese rice wine or dry sherry
2 Slices ginger
1 Green onion

Suggested Dips

Dark soy sauce
Light soy sauce
Ketjap Manis
Sesame paste
Fermented bean curd (mashed)
Chili oil
Rice vinegar
Hoisin sauce
Bearnaise
Cocktail
Garlic Aoli

Method

1. Cut the chicken and red snapper filets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.

2. Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.

3. Place the sliced chicken, shrimp, red snapper and the shredded vegetables on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

4. On the stove, bring the broth and water with the rice wine to a boil, and add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that the pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the pot). Place the pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

5. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.

6. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.

All photos taken by me unless otherwise stated.

Vaquero Steaks With Pepper Relish and Goat Cheese

This is a great steak recipe it easy to prepare and tastes great, all the flavours go together really well from the spiced rub to the topping. I made it a little different than stated in that I put the relish and goats cheese inside large mushroom caps and then placed them on top of the steaks. I also had a little juice left over from the relish, so added a couple of tablespoons of balsamic vinegar to it and a little beef stock, heated it up and then drizzled that over the steaks as well. If you would like to read more reviews on this recipe or see more photos please click here.

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Ingredients

Steaks

3 Teaspoons brown sugar
1 1/2 Teaspoons ground paprika
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano
1 1/2 Teaspoons black pepper
Salt, to taste
4 Steaks fillet or sirloin steak or your favourite cut

Relish

2 Tablespoons red wine vinegar
1/2 Teaspoon Dijon mustard
1/2 Teaspoon sugar
1 Tablespoon olive oil
1 Red bell pepper, roasted, peeled, seeded and diced
1 Yellow bell pepper, roasted, peeled, seeded and diced
1/4 Cup green onion, sliced
1/4 Cup goat cheese, crumbled

Method

1. About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.

2. Rub the remaining rub into the meat and allow to sit at room temperature.

3. Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.

4. Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.

5. Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.

6. Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.

I put the relish inside mushroom caps which I first cooked on the stove top, placed the relish inside, topped with goats cheese and I then placed it back under the grill for a few Min's to melt the cheese.

All photos taken by me unless otherwise stated.

Vietnamese Chicken Curry

This is a very easy curry recipe to put together and it tastes and smells wonderful.. I used a red curry paste for the curry and I also added vegetables to ours to make it a complete meal, as we are eating lower carb at the moment and I was not serving this with rice. I used chicken breasts which I partially cooked in a fry pan and then sliced thickly and added them to the curry to finish cooking. I think chicken thighs would also be great in this or even a whole chook cut up. If you would like to read more reviews on this recipe please click here.

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Ingredients

1 1/2kg Chicken pieces
4 Teaspoons oil
2 Medium onions, quartered
2 Garlic cloves, crushed
1 Small red chile, finely chopped
4 Tablespoons finely chopped fresh ginger
4 Teaspoons chopped fresh lemongrass
2 Tablespoons mild curry paste
2 1/2 Tablespoons brown sugar
1 (400 ml) Can coconut cream
1/2 Cup chicken stock

Method

1. Heat the oil in a pan and fry the onion for about 5 minutes or until soft.

2. Add garlic, chilli, ginger lemongrass and curry paste.

3. Add chicken and braise on all sides, coating well with curry paste.

4. Cover and cook for 15 minutes over a low heat.

5. Remove lid, add sugar and stir well.

6. Pour in coconut cream and stock and bring to the boil.

7. Reduce heat and simmer uncovered for another 30 minutes.

Serve over rice.

I like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.

All photos taken by me unless otherwise stated.

Tuna With Apricot Chipotle Glaze

This is a fab tuna recipe the chipotle sauce works great with this. I love tuna and this recipe is another one that is a little different than the usual way you see tuna prepared with a great tasting end result. I made some avocado salsa to go with this and topped with a couple of prawns as they were on special. I also served it with sliced mango and red pepper for a refreshing, delicious healthy meal. You could also serve this with rice if you wanted to add more carbs. To view more photos and read more reviews of this recipe please click here.

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Ingredients

3/4 Cup apricot jam
2 Tablespoons chipotle chili sauce
1 Tablespoon cilantro, chopped
2 Tablespoons honey
1 Medium lime, juice of
2 Tablespoons olive oil
6 (8 ounce) Tuna steaks (quality cut and very fresh)
2 Limes, cut into wedges
Salt and pepper, to taste
1/2 Teaspoon oil

Method

1. Combine first six ingredients and heat on stove top just until warm.

2. Generously Sprinkle tuna steaks with salt and pepper.

3. Sear tuna in non stick skillet with a small amount of oil until rare. This takes a very short time.

4. Slice tuna steaks and serve over salad or rice. Drizzle sauce over tuna. Serve with lime wedges.

All photos taken by me unless otherwise stated.

Fillet of Beef with Salsa Verde

This is a very easy recipe to put together with restaurant quality results. I know beef fillet is very expensive cut of meat and especially with today's food prices. If you are wanting to prepare something a little more special, this is a great recipe you can enjoy at home paying a fraction of the cost it would be dinning out. The sauce is delicious and goes with so many different kinds of meat and fish so feel free to play around with it. If you would like to read other reviews of this recipe please click here.

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Ingredients

500g Fillet of beef, trimmed of all visible fat and sinew
4 Tablespoons coarse grain mustard
4 Teaspoons black peppercorns, crushed
4 Teaspoons black mustard seeds, crushed (I use brown if that's what's in the cupboard)
4 Teaspoons vegetable oil

Salsa Verde

1 Bunch flat leaf parsley
2 Teaspoons capers, drained
1 Clove garlic, crushed
2 Anchovies, drained
20ml Lemon juice
2 Slices bread, crusts trimmed
60ml Olive oil

Method

1. Preheat your oven to 190C degrees.

2. Spread the meat with the mustard, then roll in the pepper and mustard seeds.

3. Heat the oil in a frying pan, and add the beef, turning to brown on all sides.

4. Place the beef in a baking dish, and cook for 25-35 minutes or until cooked to your liking.

SALSA VERDE

1. Place the parsley, capers, garlic, anchovies, lemon juice and bread in a food processor or blender and work until finely chopped.

2. With the motor running, slowly add the oil and continue processing to make a thick paste.

To serve: Slice the beef and serve with Salsa Verde.

All photos taken by me unless otherwise stated.

Chinese Tuna With Curry Chive Mayonnaise

This is one of the nicest ways I have prepared tuna in a while, I think it is because it is a little different. I love tuna and this recipe was no exception the curry mayonnaise goes so well with it and the marinade is wonderful. It is a quick and easy meal to throw together with a wonderful end result. I served ours over salad greens with avocado and mango some chopped up egg and alfalfa sprouts. It made for a very healthy delicious meal. If you would like to view the original recipe please click here.

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Ingredients

6 Tuna steaks

Marinade

1/4 Cup sherry wine
1/4 Cup light soy sauce
2 Tablespoons oyster sauce
2 Tablespoons lemon juice
2 Tablespoons sesame oil
1/2 Teaspoon ground pepper
2 Tablespoons minced green onions
1/4 Cup minced ginger
1/4 Cup water
1/4 Cup vegetable oil

Curry Mayonnaise

1 1/2 Cups mayonnaise
1/4 Cup honey
1/4 Cup finely chopped chives
2 1/2 Tablespoons curry powder
1/2 Tablespoon turmeric

Method

1. For mayo, combine all ingredients in a steel bowl and stir until completely incorporated. Refrigerate for later use.

2. For marinade, add all ingredients in a steel bowl and stir until well combined; let sit for 2 hours for flavors to blend.

3. Marinate tuna steaks in marinade for 2 hours. Grill tuna on high heat for 2 minutes on each side (do not overcook, or tuna will become dry).

4. Place mayo in a plastic bag, cut off the bottom corner of bag and squeeze sauce across grilled tuna in a "zig zag" pattern.

All photos taken by me unless otherwise stated.

Pesto and Lemon Gnocchi

This is a super simple recipe that can be thrown together in no time at all and is also budget friendly. I did not make the basil pesto from scratch as I had some already made in the fridge, you could also just use store bought basil pesto, to make this recipe even quicker to put together. It is a lovely sauce and goes very well with the gnocchi, we topped ours with extra grated Parmesan cheese for a filling, yummy dinner. If you would like to read more reviews on this recipe or view more photos please click here.


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Ingredients

Pesto

2 Cups fresh basil, firmly packed
1/4 Cup pine nuts, lightly toasted
2 Garlic cloves, chopped
1/3 Cup extra virgin olive oil
1/2 Cup parmesan cheese, grated

Sauce

2 Teaspoons olive oil
1 Garlic clove, crushed
300ml Cream
500g Potato gnocchi
Salt and pepper
1 Tablespoon lemon juice
Fresh basil, to garnish
Lemon wedge, to serve

Method

1. To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.

2. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablesspoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.

3. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.

Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.

All photos taken by me unless otherwise stated.

Spiced Grilled Chicken

This is a wonderful chicken recipe with a truly delicious sauce. I cooked this with spatchcocks (baby chickens) to cut down on cooking time and to also make it easier to handle. I could not get curry leaves so I used curry paste instead I will list amounts and any changes below. I also grilled chicken under the grill to brown as other reviewers had stated the chickens stuck even though they had oiled their grills. To read other reviews of this recipe or to see other photos please click here. I served ours with Thai vegetable rice for a great tasting meal.

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Ingredients

1 1/2kg Whole chickens (I used spatchcocks cut in half)
1 Large onion, roughly chopped
3 Garlic cloves
3 Fresh red chilies or 1 1/2 teaspoons sambal oelek (I used the sambal oelek)
2 Teaspoons ginger, grated
2 Teaspoons lemongrass, chopped finely
1/2 Teaspoon ground turmeric
1 Teaspoon ground black pepper
2 Teaspoons ground coriander
1/2 Teaspoon salt
2 Tablespoons curry paste (I used Thai red curry)
2 Fresh kaffir lime leaves (optional) or lemon leaves (optional)
3 Cups light coconut milk

Method

1. Split chicken and spread out flat. I used baby chickens you may want to cut whole chickens into small pieces for ease of handling and to lower cooking times.

2. Put onion, garlic, chilies, ginger and lemongrass into a container of electric blender with 2 or 3 tablespoons of the coconut milk and blend to a smooth paste.

3. Add turmeric, pepper, coriander and salt and a spoonful more milk if necessary and blend again for a few seconds.

4. Spread some of this spice paste over the chicken inside and out and let it marinate for 1/2 hour or longer.

5. Put the remaining spice mixture in a wok or large pan with the curry paste, leaves and the coconut milk (wash out blender container with some of the coconut milk) and bring slowly to simmering point, stirring constantly.

6. Lower the chicken into this gravy and continue simmering, stirring and ladling the gravy over the chicken occasionally. Turn chicken after 10 minutes and continue cooking until chicken is done.

7. Lift chicken from pan and grill over coals or under a preheated griller, a good distance away from the heat source, until chicken is touched with brown. I did mine under a grill.

8. In the meantime continue simmering gravy, stirring occasionally, until it is thick.

When chicken has been grilled, transfer to a serving plate and spoon a little of the gravy over. Serve the rest of the gravy separately.

All photos taken by me unless otherwise stated.

Seafood in Lemon Cream Sauce

This is a really quick recipe to make that is low in carbs and a light meal. I love scallops and prawns and this is a wonderful way to prepare them, with the sauce pairing really well without taking anything away from the natural yummy flavours of the seafood. If you would like to view the original recipe please click here. I did make this as is and I only added some chopped fresh dill as something extra that wasn't listed only because I had this to use up.

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Ingredients

500g King prawns (medium raw)
250g Scallops (roe removed)
2 Teaspoons olive oil
3 Garlic cloves (crushed, minced)
340g Asparagus (halved on the diagonal)
150g Sugar snap peas (trimmed)
2 Teaspoons lemon juice
2 Tablespoons dry white wine
3/4 Cup cream (180ml)
2 Tablespoons parsley (coaarsely chopped)

Method

1. Shell and devein prawns.

2. Into a medium bowl combine prawns, scallops, oil and garlic.

3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.

4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.

5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.

6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.

7. Add seafood and simmer uncovered until hot.

Serve seafood with vegetables and garnish with the parsley.

All photos taken by me unless otherwise stated.

Crab and Blue Cheese Steak Topper

This is a wonderful topping for steak if not a little sinful, I used fillet cuts, I know these are quite expensive now days but I figured why not have a treat. I also topped my steak with a jumbo prawn to make for a truly self indulgent surf and turf dinner. This would make for a fabulous dinner party meal sure to impress any guest and the great thing is it is not had nor time consuming to prepare. If you would like to read more reviews of this or see more photos please click here.

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Ingredients

2 Tablespoons olive oil
1lb Crabmeat (lump is best)
1 Teaspoon minced garlic
1 Teaspoon chopped onion
5 1/4 Ounces boursin cheese
1 Cup half-and-half cream
2 Tablespoons parmesan cheese
1/4 Cup blue cheese, crumbles
Pepper

Method

1. Heat saute pan to med-high. Add garlic and onions and cook for approx 1 minute.

2. Add crabmeat and cook for approx another minute (until heated through).

3. Add the Boursin cheese and melt slowly. Once melted, add the half and half and simmer on med-low until liquid is reduced to a creamy sauce (2-4 minutes).

4. Add the parmesan cheese and bleu cheese. It will thicken nicely.

5. Season with pepper as you like.

Pour over steaks and serve.

It is also wonderful on asparagus.

All photos taken by me unless otherwise stated.

Special Shrimp Casserole

This is a great casserole recipe I added a couple of things to this one which I have listed below. I also can not get cream of mushroom soup here so I used a packet mix and made it with a mix of milk and cream. I also had some cod I wanted to use up so I added this too, this recipe is very versatile and can be played around with. I served our as is but I did have some leftovers and I served it the next day over pasta and it was really good. If you would like to read more reviews on this recipe please click here.

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Ingredients

1 Jar artichoke hearts, drained and chopped in half
4 Scallions, chopped
3 Garlic cloves, minced
1/4 lb Mushroom, sliced
4 Tablespoons butter
650g Shrimp, peeled and deveined
1 Can cream of mushroom soup, undiluted (I used a packet mix and made it up with a mix of milk and cream
1/2 cup mayonnaise
2 Tablespoons sherry wine
1 Tablespoon worcestershire sauce
1/4 Teaspoon pepper
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh tarragon
1/2 Cup parmesan cheese, grated
200g Frozen chopped spinach, thawed and drained
Paprika
Extra parmesan cheese for the top

Method

1 Arrange arichokes in buttered 7x11" casserole.

2. Saute shrimp, scallions, garlic and mushrooms in butter for 2-3 minutes.

3. Stir in next 9 ingredients.

4. Stir gently and warm through.

5. Pour mixture over artichokes.

6. Sprinkle top with paprika and cheese.

7. Bake at 350 for 20 Minutes.

All photos taken by me unless otherwise stated.

Easy Beef and Guinness Pie

This is quick, easy and simple pie to make that my whole family loves. I use bisto gravy granules to thicken ours opposed to flour for a more beefy flavour. It makes for a great no fuss mid week meal and is great one for those cold winter nights. I serve ours as is but you can serve with chips or mashed potato and vegetables or whatever is your favourite. If you would like to see the original recipe please click here.

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Ingredients

1 Tablespoon oil
500g Beef mince
1 Onion, finely chopped
1 Carrot, finely diced
1/2 Cup frozen peas
1 Tablespoon worcestershire sauce
1/4 Cup plain flour (I use bisto gravy granules to thicken)
1/2 Cup Guinness stout or beer
Fresh ground black pepper, to taste
500ml Beef stock
1 Sheet puff pastry, thawed

Method

1. Pre-heat oven to 200ºC. Heat oil in a frying pan.

2. Add mince, onion & carrotand cook for 5 mins or until meat has browned.

3. Add peas, Worcestershire sauce & flour and cook for for 1 min, stirring.

4. Add Guinness and stock, bring to the boil, stirring, and cook for 5 minutes until just thickened.

5. Season to taste with pepper.

6. Divide mince between four 2-cup capacity ovenproof dishes.

7. Cut pastry into circle to overlap ramekins & place on top of each pie.

8. Bake for 20 mins or until golden.

All Photos taken by me unless otherwise stated.

Garlic Button Mushrooms With Breadcrumbs

This is super side dish, it is no fuss, so if you are preparing something more in depth for the main, this makes for a great tasting side dish with little effort. I love mushrooms and I am always looking for new ways to prepare them and I so glad I tried this one it has gone straight up there as one of my favourites. If you would like to see more photos of this recipe or to read more reviews please click here.

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Ingredients

2 Tablespoons sunflower oil
1 Ounce butter
5 Spring onions, thinly sliced
3 Garlic cloves, crushed
1lb Button mushroom
1 1/2 Ounces fresh white breadcrumbs
1 Tablespoon chopped fresh parsley
2 Tablespoons lemon juice
Salt & freshly ground black pepper

Method

1. Heat the oil and butter in a balti pan/wok/cast iron frying pan.

2. Add the spring onions and garlic, and stir-fry over a medium heat for 1 - 2 minutes.

3. Add the whole button mushrooms, (Mine were huge so I quartered them) and fry over a high heat for 4 - 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.

4. Stir in the breadcrumbs, parsley, lemon juice and seasoning. (I also added liquid garlic seasoning as well)

5. Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.

All photos taken by me unless otherwise stated.