Cook Off at the Chopping Block

Firstly I'd like to thank all my wonderful friends and partner Paul for coming to the Good Food & Wine Show to support me. Your cheers and smiles were very comforting during my 30 minutes of fame, I was so nervous my hands were shaking. Not ideal when you're trying to chop ingredients!

Over six months ago I entered the Gourmet Garden Blog Off / Coof Off  competition, myself and five other Brisbane bloggers were selected out of 80 entries for our creative writing and recipes. The next stage was a cook off at the Good Food & Wine Show Brisbane.

The lovely Amanda from Cooking For Busy Mums, was my competitor and she made Pork & Vege Sausages with Chilli Beans a family and budget friendly delight. The competition was close and I'm sure Amanda was as nervous as me, but in the end she was the winner! Congratulations to Amanda!

My recipe of Moroccan Lamb Cutlets with Herb Yoghurt and Zucchini Salad, I'd like to say came second, not last :). It's a great recipe for a summer BBQ and you can do all the prep before your guests arrive. It's full of seasonal and fresh produce. The herb yoghurt is also great as a dip if you have left overs.

Moroccan Lamb Cutlets with Herb Yoghurt and Zucchini Salad

12 lamb cutlets (3 per person)
1 tube Gourmet Garden Moroccan Seasoning
Sea salt

Herb Yoghurt
200g natural yoghurt
1 tbsp Gourmet Garden Parsley
1 tbsp Gourmet Garden Chunky Garlic
1 tsp Gourmet Garden Mint
1 tsp lemon juice
Salt and pepper to season

Zucchini Salad
2 large zucchini
¼ cup pine nuts, lightly toasted
1 punnet cherry tomatoes, halved
Approx ¼ cup parsley, roughly chopped
Approx 3 cups lambs lettuce
1 tsp Gourmet Garden Mild Chilli
2 tsp lemon juice
1 tsp olive oil
100g Danish feta
Salt and pepper to season

1. Place cutlets in a large bowl and squeeze entire tube of Gourmet Garden Moroccan Seasoning on top and mix until cutlets are coated well.

2. Combine yoghurt, Gourmet Garden Parsley, Gourmet Garden Chunky Garlic, Gourmet Garden Mint, lemon juice, salt and pepper in a small bowl and mix well. Refrigerate until ready to serve.

3. Slice zucchini lengthways with mandolin; then slice again, lengthways with a knife. Place in large bowl and add pine nuts, cherry tomatoes, parsley and lambs lettuce. Make dressing by combining Gourmet Garden Mild Chilli with lemon juice, olive oil, salt and pepper. Pour over salad and toss. Arrange salad on plate and crumble feta over the top.

4. Heat a large fry pan on high heat, add olive oil and fry lamb cutlets. Reduce heat after first 30 seconds and cook for approx 1 1/2 minutes per side for rare, longer if you like it medium and depending on size of cutlets. Set aside to rest for a few minutes then sprinkle with a small amount of sea salt, serve next to salad with a small dish of herb yoghurt. Serves 4.