Healthy dinner recipes
Recipes from the Centenary Institute’s Good Gut anti-inflammatory diet book. Recipes from Fast Ed Halmagyi.
GRASS-FED LAMB LOIN CHOPS WITH WHOLE-WHEAT
KIMCHI DUMPLINGS IN PEA & GARLIC HASH
Preparation time: 20 minutes • Cooking time: 20 minutes
Serves: 4 • Difficulty: ★★★☆☆
8 lamb loin chops
1 teaspoon celery salt
2 red onions, sliced
2 celery stalks, sliced
6 garlic cloves, sliced
1 bunch sage, sliced
1/4 cup (60 ml) extra virgin olive oil
2 medium potatoes, peeled and grated
1 cup (250 ml) beef stock
sea salt flakes and freshly ground black pepper
11/2 cups (200 g) frozen peas
1 bunch parsley, finely chopped
2 eggs
1 tablespoon kimchi, finely chopped
1 cup (150 g) wholemeal flour
1 Season the chops with the celery salt, then set aside for 5 minutes. Sauté the onions, celery, garlic and sage in the olive oil over a moderate heat for 5 minutes, until softened, then add the potatoes and cook for 3 minutes more. Pour in the stock, season with salt and pepper, then simmer until thickened. Mix in the peas and parsley.
2 Meanwhile, mix the eggs, kimchi and 1/2 cup (125 ml) water in a bowl, whisking well. Add the flour and stir until thickened. Shape into 12 small balls and cook in a saucepan of salted simmering water until the balls have floated for 3 minutes of cooking.
3 While the dumplings cook, fry the lamb chops on a hot ribbed griddle for 3 minutes on each side, until medium-rare.
4 Put the pea hash into bowls, then top with the chops and dumplings.
ROASTED MUSHROOM RISOTTO
Preparation time: 20 minutes • Cooking time: 45 minutes
Serves: 4–6 • Difficulty: ★★★☆☆
1 kg flat mushrooms
1/2 bunch thyme, leaves picked
2 teaspoons fennel seeds, cracked
10 garlic cloves, minced
3/4 cup (185 ml) extra virgin olive oil
2 leeks, pale parts very finely diced
1/2 fennel bulb, very finely chopped
11/2 cups (330 g) arborio rice
1 cup (250 ml) white wine
3 cups (750 ml) chicken stock, hot
3 tablespoons unsalted butter, at room temperature
120 g pecorino cheese, finely grated
sea salt flakes and freshly ground black pepper
1 bunch dill, chopped
1 Preheat the oven to 180°C. Arrange the mushrooms on a lined oven tray. Mix the thyme, fennel seeds, half the garlic and 1/2 cup (125 ml) of the olive oil in a bowl, then drizzle over the mushrooms. Bake for 40 minutes, until well softened. Chop roughly.
2 Meanwhile, sauté the leeks, fennel and remaining garlic in the remaining oil for 5 minutes over a moderate heat, until softened. Add the rice and cook for another 3 minutes. Pour in the wine and simmer for 3 minutes.
3 Add the stock one cup at a time, stirring very gently just once afterwards, allowing the stock to be absorbed before adding more.
4 When the liquid is almost all absorbed, add the butter and cheese, season with salt and pepper, then beat well until creamy. Fold in the mushrooms and dill.
