Brussel Sprouts and Lamb Riblets Story

Hey guys! It's going to be May soon! Time passes so fast that more than a quarter of a year has crept away. Still remember Seasonal Story post at the beginning of the month whereby I mentioned about April seasonal vegetables? Well, the limelight today will be on May seasonal vegetable - Brussel Sprout. Together with this tough lady, this post will also be focussing on Lamb Riblets which have overwhelming fat content! Other key ingredients include Celery and Tofu.

Day 1

Grilled Lamb, Pumpkin, Potatoes and Brussel Sprouts with Thyme

- Pumpkin
- Potato
- Lamb chop
- Brussel sprouts
- Pine nuts
- Garlic 
- Thyme
- Seasoning: salt and pepper
- Extra virgin olive oil 

1) Marinate the lamb chop with salt, pepper, garlic cloves and soy sauce for at least half and hour. 
2) Mix extra virgin olive oil, thyme, salt and pepper in a bowl. Coat pumpkin, potatoes and brussel sprouts with the mixture. 
3) Grill all the ingredients in the oven (180-210'C) for 15-20 minutes. 

Note: I love the crunchiness of grilled brussel sprouts as they are less bitter, however beware that you don't over grill them in high temperature. Thyme does play an important role in enhancing the flavour of each ingredient. 
Grilled lamb, pumpkin, potatoes and brussel sprouts 

Day 2

Fried Rice Stuffed Portobello + Hashed Brussel Sprouts Stuffed Celery

- Celery
- Corn 
- Brussel sprouts
- Tomato 
- Tofu
- Rice 
- Portobello
- Cheddar cheese 
- Dijon mustard
- Seasoning: Salt, pepper

1) Fried rice stuffed portobello recipe here. Instead of using sushi rice, I substitute it with fried rice. Tofu is being smashed to simulate the texture of eggs. Black soy sauce and sesame oil are added to fried rice to enhance the flavour. At last, cheddar cheese is put on top of fried rice and portobello to be baked in the oven. 
2) Stuffed celery recipe: Saute garlic and onion in the pan. Add in, corn, mashed tofu, tomato, brussel sprouts in strip form. Season with some dijon mustard, Shaoxing wine, salt and pepper. Stuff them in a celery stick and top with cheddar cheese strip. Microwave them in oven so that the cheese melts. 

Fried rice stuffed portobello + Stuffed celery sticks

Day 3

Nutella Oat Bar + Nutella Stuffed Celery Sticks

- Celery sticks, nutella 
- Oat
- Sweetened condensed milk
- Chocolate chip
- Nuts 
- Nutella  

1) Nutella stuffed celery stick: Spread nutella generously until it fills the whole celery stick groove. This is the Australian style snacks. You can try it with peanut butter too. 

Nutella stuffed celery stick
2) Nutella Oat Bar
(i) Pour around 1/4 cup of sweetened condensed milk onto a frying pan. Bring it to simmer. Stir constantly to prevent it from being burnt. 
(ii) Crush chocolate chips and nuts and mix it with 1/2 cup of oats. 
(iii) Pour the condensed milk into the mixture and mix them together
(iv) Condense the mixture in a baking tray and bake for 20-25 minutes (180'C).

Nutella oat bar

Day 4

Grilled Black Pepper Sauce Marinated Lamb Riblets + Stir Fried Brussel Sprouts with Wolfberries and Dates

- Lamb riblets
- Marinating sauce: Black pepper sauce, Sugar, Soy sauce, Salt, Pepper 
- Brussel Sprouts
- Wolfberries and Dates 
- Seasoning: ShaoXing wine, Salt, Pepper 

1) Marinate lamb riblets using the marinating sauce above. Leave them aside for at least half an hour. 
2) Saute garlic and onion till fragrant. Add in brussel sprouts, some water, wolfberries and dates. Let them to simmer for 1-2 minutes. Add some seasoning to the brussel sprouts. 
3) Grill the lamb riblets in the oven for 15-20 minutes (210'C).

Notes: Another option of marinating sauce would be mixture of lime juice, thyme, salt, pepper and soy sauce. A surprise as the lime juice exerts sour and refreshing flavour onto the riblets. 

Grilled black pepper sauce marinated lamb riblets + Stir fried brussel sprouts with wolfberries and dates

Day 5

Lamb Riblets Stew with Tofu and Bok Choy

- Lamb riblets 
- Corn 
- Bok Choy
- Chicken or vegetable stock
- Tofu

1) Saute garlic and onion until fragrant. 
2) Prepare 500ml stock and bring it to boil. 
3) Add in garlic, onion, lamb riblets, corn and tofu. Simmer it for around 1.5-2 hours. Add in bok choy at the last 1/2 hour. 

Notes: Another option is to substitute bok choy with pickled radish or pickled cabbage. 

Lamb riblets stew with tofu and bok choy
Do follow the weekly recipe story here and drop me any comments if you have any dishes to introduce so that I can try it out. 

-The end of the presentation of the fellow humble dishes-

Love, Victoria

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