Meat and Three Veg

Meat and three veg was the staple meal when I was growing up - but it doesn't have to be boring. You can use whatever meat and whatever veggies you have lying around in the cupboard. Lamb chops are a favourite of mine so that was on the menu tonight with sweet potato, carrots, potatos and eggplant (okay so that is 4 types of veggies I know, but that is part of what is making it less boring!). Plus we made a little side salad with lettuce from the veggie patch (woohoo second item of produce harvested!) and some bits and pieces we rescued from the bottom of the crisper in the fridge. 

Lamb chops served with mint and cashew salsa/saucy thing ~
  • lamb chops
  • mint cashews
  • olive oil
  • salt 
  • pepper
  • To cook the lamb make sure the pan is piping hot first. Oil the meat not the pan and only turn the meat once. Cook it as you like it.
  • For the saucy bit take about 1/2 bunch of mint and a handful of cashews, salt and pepper to taste and a swirl of oil and put in a mortar. Crush up until the mint is like a chunky paste and the cashews are coarse chunks. 
  • Serve the mint and cashews over the top of the lamb chops.
Honey mustard sweet potato and carrots ~
  • 1/2 small sweet potato, chopped
  • 2 medium carrots, chopped
  • handful rosemary
  • 3 tbsp honey
  • 1tsp french mustard
  • Mix honey, mustard and rosemary. Coat vegetables in this mix and put in baking tray
  • Bake for about an hour in 190 degree oven (it will take more or less time depending on what size you cut your veggies).
Baked Potatoes ~
  • 3 potatoes, cut into eighths 
  • olive oil
  • 2 garlic cloves
  • dried herbs
  • Cut shallow slices into top of potato pieces (to allow flavours to seep in).
  • Drizzle with oil, crush garlic over top and sprinkle with dried herbs of choice (I used mixed italian herbs).
  • Bake for about an hour in 190 degree oven.
Balsamic eggplant ~
  • 1/3 eggplant, cubed
  • olive oil
  • 1 clove garlic, crushed
  • balsamic vinegar
  • Fry eggplant in oil and garlic over medium heat.
  • When eggplant is soft and fragrant it is done.
  • Drizzle with balsamic vinegar and serve.

 And that is how you cook meat and three veg that is not boring at all, in fact it is absolutely delicious :)

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