- 5 garlic cloves, crushed
- 1 tablespoon paprika
- 1 large lemon, juiced
- 1/4 cup olive oil
- 1.5kg boned lamb leg, butterflied
- olive oil cooking spray
- jacket potatoes, to serve
Green olive mayonnaise
- 3/4 cup whole-egg mayonnaise
- 1/2 cup stuffed green olives, chopped
- 1 teaspoon paprika
- 1/2 small lemon, juiced
- Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.
- Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.
- Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood (see tip). Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Slice lamb thinly across the grain.
- Serve lamb with green olive mayonnaise and jacket potatoes.
- 3 1/2 cups cornflakes
- 2 teaspoons ground paprika
- 2 teaspoons lemon pepper
- 1 teaspoon garlic salt
- 1/2 cup plain flour
- 3/4 cup buttermilk
- 8 large chicken drumsticks, skin removed
- olive oil cooking spray
- steamed vegetables, to serve
- Preheat oven to 200°C. Line a large baking tray with baking paper. Using your hands, gently crush cornflakes over a large bowl. Add paprika, lemon pepper and garlic salt. Stir until well combined.
- Place flour and buttermilk in separate shallow dishes. Dip drumsticks, 1 at a time, in flour to coat, shaking off excess. Dip in buttermilk and turn to coat.
- While drumsticks are still moist (this ensures crumbs cling), coat in cornflakes mixture, pressing on with fingertips.
- Place on prepared tray. Spray drumsticks with oil. Roast for 40 minutes or until golden and cooked through. Serve with steamed vegetables.
- 2 x 185g cans tuna in oil with chilli
- 1 small onion, chopped
- 1 1/2 cups (375ml) fish stock
- 350g arborio rice
- 100ml white wine
- 1/4 cup grated parmesan
- Grated rind and juice of 1 lemon, plus extra zest to serve
- 50g wild rocket
- Drain the tuna, reserving 1 tablespoon of the oil, and flake to separate.
- In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.
- Mix the fish stock with an equal amount (375ml) of water. Add the rice to the onions and cook for 2-3 minutes, stirring to coat the grains well. Add the wine and allow alcohol to evaporate.
- Once the wine has been absorbed, add the diluted stock a ladleful at a time until all liquid is absorbed - this will take about 20 minutes.
- When rice is cooked, stir in tuna, parmesan and lemon rind and juice, then season to taste. Serve on a bed of rocket and garnish with extra zest.
- 500g dried penne pasta
- 2 teaspoons olive oil
- 3 green onions, finely chopped
- 2 garlic cloves, crushed
- 2 sticks celery, finely chopped
- 250g cherry tomatoes, quartered
- 120g baby spinach
- 1/4 cup basil pesto
- 1 cup light evaporated milk
- 2 x 185g cans Sole Mare Tuna in Olive Oil, Chunk Style
- 1/2 cup grated light mozzarella cheese
- mixed salad leaves, to serve
- Preheat oven to 180°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
- Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.
