Tuesday 29th March 2022.
March 29, 2022
Welcome to Tuesday’s Breakfast Show. What do we do on this day of the week? We check in with our feisty foodie Sara in there in cold Canada. ” In continuation with our theme from last week, today we’re talking Pasta Primavera! You can use which ever vegetables are freshest for the season! Tonight I was inspired to make Marinated Lamb with Baby Roasted Potatoes and Onions. It was so delicious, I thought I’d share it. I used boneless lamb leg, but you can use loin, chops or whatever you can find locally. Just make sure you cook your lamb to 145 degrees for med-rare. For dessert I thought I’d continue with the hack theme from last week, but time make it specifically for the air fryer! To make these Air Fryer Cookie Hack you can use your favourite cake batter and added chips, candies or nuts. Today’s delightful cocktail is Cherry Blossom Cocktail. It looks pretty and is a delightful balance of tart, boozy and sweet! Enjoy Sara”.
16 oz penne pasta, or other bite size pasta like rigatoni, fusilli or orecchiette
Veggies (you can use what’s freshest, just make sure they are cut around the same size)
1 tablespoon olive oil
8 oz asparagus, cut into 1 ½-inch pieces
1 yellow bell pepper, julienne
1 ½ cups broccoli, small florets
Salt and black pepper to taste
2 tablespoons unsalted butter
1 shallot, minced
4 garlic cloves, minced
Zest of 1 lemon
Dash crushed red pepper flakes
1 cup vegetable broth
½ cup heavy cream
3 tablespoon lemon juice, divided
1 cup frozen peas
1 cup grape tomatoesh, halved
½ cup shredded Parmesan cheese
¼ cup chopped basil
2 tablespoons Italian parsley, for garnish
Extra parmesan cheese, for garnish
Crushed red pepper flakes, for garnish
Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook according to package instructions, stirring occasionally. Drain well. Pour the pasta back into the pot.
Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice and add the peas and cherry tomatoes to warm a few minutes through.
Add vegetables into pasta and fold in. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the basil. Season with salt and black pepper, to taste.
Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. Serve and enjoy.
Marinated Lamb with Baby Roasted Potatoes and Onions
1 lemon, zested (about 1/2 teaspoon)
1 lemon, juiced
1 tbsp Dijon mustard
1 tbsp finely chopped fresh oregano leaves, or 2 tsps dried oregano
1 tbsp finely chopped fresh rosemary leaves, or 2 tsps dried rosemary
4 cloves garlic, smashed
1 tsp salt
¼ tsp crushed red chili peppers
¼ tsp freshly ground black pepper
8 (4-ounce) lamb loin chops, trimmed of all visible fat (or 2-3 lb boneless leg)
In a small bowl stir together the first 10 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 2-3 hours. For lamb leg marinate 8-12 hours in the fridge.
Grill or broil the chops for 3 to 4 minutes per side for medium rare.
Roasted Potatoes and Onions for leg of lamb
Baby gold skin potatoes
1 medium onion, cut into ½ pieces
Toss baby gold skin potatoes in olive oil, salt and pepper and combine with onions. Put the lamb leg in the middle of a Pyrex or foil pan. Bake around the lamb, rotating in the juices until fork tender, about 1-1:20 hr. Broil if necessary.
Air Fryer Cookie Hack
1 Box Cake Mix
2 large eggs
¾ cup chips or candy (optional)
½ cup sprinkles or nuts (optional)
Prepare the basket of your airfryer by placing a piece of parchment paper in the bottom. Poke holes in the paper for air flow.
In a large mixing bowl, combine the cake mix, oil, and eggs. Mix until all of the ingredients are combined and it is a thick dough.
If using baking chips, candies, sprinkles, or nuts, stir them into the dough, until they are evenly distributed.
Use a small scoop or spoon and drop scoops of dough into the prepared basket of your air fryer. Be sure to allow room for the dough to slightly spread. Work in batches and do not let the dough touch or overlap.
Cook at 370 degrees Fahrenheit for four minutes per batch.
Cake mixes used to be 18.25 oz, and are now 15.25 oz. If you find your dough to be too soft or runny, you can add ¼ cup of flour, little by little until desired thickness.
Pour all ingredients into shaker and shake well. Strain into a salt rimmed martini glass or serve over ice. Garnish with a grapefruit slice or cherry.