Olive Oil



cook book

These recipes have been reproduced with permission from "Meat With Lenard". Proceeds from the sale of this book go to: Make*A*Wish®

Be a part of the magic and joy that the Make-A-Wish Foundation brings to hundreds of Australian children with life threatening illnesses each year, when you purchase the Meat With Lenard cookbook. All proceeds from the sale of the book will go towards bringing hope and light to young lives around the nation. The cookbook is available by phoning Lenard's on 1800 068 111 and is priced at only $19.95.

Butterflied Soused Spatchcock
serves 2-4

2 spatchcock fillets, butterflied

1 cup olive oil
1/2 cup gin
1 tablespoon allspice berries, crushed
3 bay leave, torn
3 cloves garlic, bruised
4 sprigs thyme or lemon thyme, crushed
zest of 1 lemon
juice of 1 1/2 lemons
1 tablespoon sugar

Combine marinade ingredients and pourover birds. Marinade in the refridgerator for at least 3 hours, turning birds every 20 minutes. On a hot grill or BBQ sear both sides of the spatchcocks and place skin side up in a a lightly greased roasting pan.baste birds iwth marinade and bake in a 180oC oven for 45 minutes.
(this marinade is great for any cut of poultry)

Beef Rib Chilli Soup
Grilled Lamb on Turkish bread
Butterflied Soused Spatchcock
Chicken Thighs topped with Pistachio Pesto
Chicken Liver Risotto
Double Turkey Breast with Cherry and Jasmine Rice Stuffing

Other recipes sent by friends:
Simple bread Snack
Spinach and Cheese Pie
Tagliatelle and Potatoes with Garlic and Oil
Woodbine Beef