Flavour of the Month

Aussie Apple Recipes

Glazed baby carrots and apple served with crumbed lamb cutlets

Serves 4

8 lamb cutlets
2 tbsp. flour
1 egg, beaten
2 cups fresh breadcrumbs
Pinch of salt and pepper

2 bunches baby carrots
4 crisp apples, peeled, halved and quartered
2 tsp. butter
2 tbsp. parsley chopped
Salt and black pepper to taste

Firstly, set up the seasoned lamb cutlets, flour, beaten egg and breadcrumbs in separate bowls on a working table.

Children can have fun coating the lamb in the flour, dipping the cutlets into the beaten egg and straight into the breadcrumbs to coat and ready to be cooked.

Cook the cutlets in a little vegetable oil until golden, and transfer into a baking dish. Finish off the cooking in the oven for 15 minutes until cutlets are cooked through.

While the cutlets are cooking, have peelers handy for the children to peel the carrots.

Cook the carrots in boiling water until tender and drain.

Sauté the apples with a little butter until golden. Add the drained carrots, parsley, salt and pepper. Toss well.

Serve along slide lamb cutlets.

Spinach with Sautéed Apples and Macadamias

Serves 2
Cooking time: 20 minutes

Ingredients
2 crisp green apples, peeled, halved and cut into quarters
1 tsp macadamia nut oil
1 large bunch baby spinach leaves washed and dried
1 handful watercress
2 tbsp roasted macadamias, roughly chopped
Shaved Parmesan Cheese to serve

Dressing
2 tbsp. macadamia nut oil
4 tbsp. apple cider vinegar
Sea salt and pepper to taste
1-tsp. chives chopped (optional)
Pinch of sugar to taste

1. Make the dressing by combining all ingredients.
2. Sauté the apple wedges with the macadamia nut oil until golden.
3. Pile the spinach leaves onto serving plates and top with the watercress, sautéed apple, avocado, macadamias and Parmesan.
4. Drizzle over the dressing and serve immediately.

Recipes courtesy of
Horticulture Australia Limited

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