Thursday, April 22, 2010
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Open Face Lamb and Pumpkin Sandwich
Ingredients
500g minced lamb
1 onion, finely diced
1tbs oil
3tbs ground cumin
3tbs sage
2tbs Italian herbs
2cups canned tomatoes or tomato pasta sauce
½ butternut pumpkin, diced
2cups rocket leaves
½ slice Foccacia
Instructions
Place oil and onion in a pan on medium heat and cook until onion has browned. Add minced lamb and stir continuously breaking the meat so there are no big chunks. Add cumin, sage and Italian herbs and stir through for a further minute. Add tomatoes and turn heat down to a simmer, cover and leave to cook for 20-30min, stirring every now and then. While lamb is cooking, place some water in a pan on high heat and add diced pumpkin. Boil covered for 4-5min, or until pumpkin has cooked through. Remove water from pan and leave to cool. Before serving, allow mince to cool to a warm temperature. Place slice of Foccacia on a plate and top with minced amb, followed by some pumpkin pieces and rocket leaves.
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