What better way to celebrate your new kitchen design or renovation with a lunch time party or a dinner party with friends. Below is a collection of some of our favorite staff recipes to help get you started.
Here at Haddon Kitchens we hope you enjoy your new kitchen for many years to come!
Greek Style Lamb
Ingredients (serves 4)
- 2kg leg of lamb
- 1 lemon, halved
- 2 1/2 tablespoons olive oil
- 1 large garlic clove, crushed
- 6 brushed (sebago) potatoes, peeled, cut into thirds
- 1 tablespoon dried oregano
- 1 bunch baby carrots, trimmed
- Preheat oven to 220°C. Place lamb in a large baking dish. Use a sharp knife to make 10 x 4cm incisions into lamb.
- Juice 1 lemon half. Combine with 1 tablespoon oil, garlic, salt and pepper. Cut remaining lemon into 10 small pieces. Push lemon pieces into incisions. Brush lamb with oil mixture and roast for 15 minutes.
- In remaining oil, toss potatoes, oregano, salt and pepper. Arrange potatoes around lamb. Return to oven and roast for 40 minutes.
- Add carrots to roasting pan with lamb and potatoes. Roast a further 20 minutes. Remove lamb from oven. Increase oven temperature to 230°C.
- Cook potatoes and carrots a further 15 minutes or until crisp. Cover lamb loosely with foil and rest for 15 minutes.
- Carve lamb. Serve with potatoes and carrots.
Mediterranean Pasta Salad
Ingredients (serves 4)
- 250g San Remo Large Shells No. 29
- 4 Italian-style sausages
- 2 green zucchini, halved lengthways, thinly sliced crossways
- 100g bought chargrilled capsicum, drained on paper towel, thinly sliced
- 180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced
- 145g (1 cup) pitted kalamata olives
- 150g feta, crumbled
- 1/2 cup loosely packed finely shredded fresh basil
- 2 tbs olive oil
- 2 tbs red wine vinegar
- Salt & freshly ground black pepper
- Cook the San Remo pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water, then drain.
- Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Add the zucchini to the pan and cook, stirring occasionally, for 2 minutes or until tender. Remove from heat and set aside for 5 minutes to cool.
- Thinly slice the sausages diagonally and place in a large serving bowl. Add the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the basil, and gently toss to combine. Drizzle with the oil and vinegar, and season with salt and pepper. Gently toss to combine. Sprinkle with remaining basil and serve immediately.
Parmesan Crumbed Fish recipe
Ingredients (serves 4)
- 1/2 cup fresh multi-grain breadcrumbs
- 1/4 cup flat-leaf parsley leaves, finely chopped
- 1/3 cup finely grated parmesan cheese
- 1 teaspoon finely grated lemon rind
- 1 teaspoon olive oil
- 4 (about 200g each) thick white fish steaks (such as blue eye or kingfish)
- olive oil cooking spray
- steamed green beans, boiled chat potatoes and lemon wedges, to serve
- Preheat oven to 200°C. Combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil. Stir until breadcrumbs are coated in oil.
- Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.
- Place fish, skin-side down, onto a baking tray. Spray with oil. Bake for 15 minutes or until crumbs are light golden and fish is just cooked through. Serve with steamed beans, potatoes and lemon wedges.
Maple Syrup, Strawberry and Pancake recipe
- 300g (2 cups) self-raising flour
- Pinch of salt
- 500ml (2 cups) milk
- 2 eggs
- 60g butter, melted
- Melted butter, extra, to grease pan
- 2 x 250g punnets strawberries,washed, hulled & halved, to serve
- Maple syrup, to serve
Maple syrup butter
- 120g butter, at room temperature
- 1 tbs maple syrup
- Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Stir in the butter. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Meanwhile, to make the maple syrup butter, use an electric beater to beat the butter in a medium bowl until pale and creamy. Add the maple syrup and beat until well combined.
- Heat a large non-stick frying pan over medium heat. Brush with the extra melted butter to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 9 more batches, with melted butter and remaining batter, reheating pan between batches, to make 10 pancakes.
- Place pancakes on serving plates. Top with the maple syrup butter and strawberries. Drizzle over maple syrup to serve