RECIPES

BROTHER IAIN’S “THE REAL DEAL” GUACAMOLE

Serves 4-6

3 ripe avocadoes, peeled
¼ red onion, finely sliced
1 small chilli, finely sliced
6 cherry tomatoes, chopped
1 heaped tbsp. chopped coriander
juice 2 limes
Sea salt & freshly ground black pepper

Cut the avocadoes in half, remove the stones, and coarsely mash.
Then add the rest. Season to taste. Mix.
Serve with corn chips, thinly sliced baguette or grilled pitta. Whatever …

GRILLED STEAK SALAD with WORCESTERSHIRE VINAIGRETTE

4 8oz Sirloin steaks
2 red onions, cut into ¼inch-wide wedges
2 tbsp. olive oil
Sea salt& freshly ground black pepper
Rocket lettuce (can be iceberg if that’s all that’s available)

Dressing:
¼ cup Worcestershire sauce
¼ cup olive oil
1 tsp chopped thyme
Sea salt

Season Steaks, and grill, preferably on BBQ or cast iron ridged grill pan
Transfer & let stand
Grill onions until tender
Mix onions with lettuce and half of the dressing. Put onto four plates
Put steak on top, and then drizzle with dressing.
Open a bottle of Cotes du Rhone or Barossa Shiraz!

GRILLED LAMB CUTLETS WITH MINT BUTTER & MINTED ZUCCHINI

Serves 4

12 Lamb Cutlets, well trimmed
Olive oil
4 heaped tbsp soft butter
1 lemon
2 garlic cloves, crushed
1 tspn honey
fresh mint
freshly ground sea salt
1 large zucchini, sliced on the diagonal
½ tspn tarragon vinegar

Mix together butter and a squeeze of lemon juice, 1 crushed garlic clove, honey and 8 finely chopped
mint leaves. Set aside.
Sprinkle cutlets with a little oil and a squeeze of lemon juice. Set aside for 10 minutes.
Grill to desired degree on a lightly oiled grill pan. Sprinkle with salt once sealed.
At same time heat a little oil in a non-stick pan and gently sauté zucchini and one crushed garlic clove
until lightly browned. Strain and put zucchini and garlic into a bowl. Add a little fresh olive oil,
vinegar
and 1 tbsp sliced mint. Mix well.

To serve, place salad on individual plates, top with cutlets and a dollop of herb butter. Garnish
with a sprig of mint.

Have you ever tried Boutari’s “Naoussa”, a luscious, robust, herby Greek red? It would be perfect
with these cutlets. If you can’t find this beauty, then a Southern Italian would be agreeable.

STRAWBERRY DAIQUIRI SYLLABUB

Serves 4

450g ripe strawberries, hulled and quartered
Caster sugar
6 tbsp. white rum
275 ml cream
2 limes

Coarsely mash strawberries with 1-2 tbsp caster sugar and 3 tbsp white rum.
In another bowl beat cream with grated rind and juice of 1 lemon, 50g caster sugar and remaining
white rum until thick. Taste for sweetness.
To serve, rub fresh lime around the glass edges and then dip in caster sugar. Spoon mashed
strawberries in the bottom and top with the syllabub. Garnish with extra strawberries and a little
lime zest.