Sarah Di Lorenzo’s healthy makeovers of classic Aussie dinners

Chicken Schnitzel with corn flakes, garden salad and carrot chips

Ingredients:

  • 500 grams of chicken breast or tenders
  • 3 cups of crushed gluten free corn flakes
  • 1 lightly beaten egg
  • salt and pepper
  • 1/2 cup of olive oil
  • Serve with lemon wedges

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carrot chips

  • 1 kg of carrots
  • 1/4 cup of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of sea salt
  • 1 teaspoon of cinnamon

salad

  • 1/2 lettuce iceberg
  • 1/2 chopped red onion
  • 1 chopped cucumber
  • 1 grated carrot
  • 1 cup of cherry tomatoes cut in 1/2

Dressing room

  • olive oil
  • lemon juice
  • salt and pepper

Garnish – fresh flat leaf parsley

Method:

  1. For the carrots: preheat the oven to 220 degrees. Line a baking tray with baking paper. Trip the carrot tops off and then chop as thin as possible, even a mandolin slicer can work. Place the slices in a bowl and add the oil, salt, cumin and cinnamon and coat well. Lay the slices on the baking tray and bake for 12 – 15 minutes
  2. For the chicken: slice the chicken lengthwise into steaks. Crush the corn flakes into small pieces. Place the cornflakes on a plate and the beaten egg on a small plate.
  3. Add the chicken to the egg and then the cornflakes, add salt and pepper. For 1/2 the oil into a fry pan and heat, fry the chicken in batches. Turn each piece of chicken and be careful not to lose the cornflakes. If the cornflakes start to burn then turn down the heat. Each batch you use add more oil.
  4. Serve with lemon and parsley.

Meat and 3 veg; lamb chops, beans, carrots and roast pumpkin

Serves 4

Ingredients:

  • 8 cutlets
  • 2 cloves garlic
  • 1 sprig of rosemary
  • 1/3 cup of olive oil
  • 100 ml of beef or lamb stock
  • 1 teaspoon of balsamic vinegar
  • 400 grams green beans
  • 4 chopped carrots
  • 400 grams of chopped pumpkin

method

  1. Peel the garlic and cut it into thin slices, remove the rosemary from the stalk and chop. Mix the 4 tablespoons of the oil with the rosemary and garlic and then cover the lamb chops and into the fridge for a few hours.
  2. Rinse the beans, trim and then just blanch them in boiling water that you have salted for about 10 minutes, then into a pan with 1 tablespoon of olive oil, salt and pepper.
  3. Preheat the oven to 200 degrees, add the chopped carrot and chopped pumpkin to baking paper, drizzle with olive oil, season with salt and pepper and into the oven for 30 – 40 minutes, time this for just before you are ready to cook your chops .
  4. Brown the lamb in a hot pan, reduce the heat and the cook to your liking. Arrange the lamb chops and beans on plates.
  5. With the pan drippings, add the stock and season with salt, pepper and balsamic vinegar, mix well over the heat and then ready to drizzle over the chops and serve.

Turkey rissoles with cauliflower mash and peas

Serves 6

Ingredientsturkey meatballs

  • 1 kg slim turkey
  • 2 eggs
  • 1/2 cup of chopped fresh parsley
  • 1 finally chopped white onion
  • 3 cloves of crushed garlic
  • 1 cup of rolled oats
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of dried oregano
  • 1 tablespoon of dried chives
  • salt and pepper

Cauliflower mash

  • 1/2 cauliflower head
  • 20 grams of butter
  • 1 tablespoon of Greek yogurt
  • 1 teaspoon of chopped chives
  • parsley to garnish
  • sea ​​salt and cracked black pepper
  • dash of milk for consistency

Peas

  • 2 cups of frozen peas
  • 1 tablespoon of olive oil
  • Boiling-water
  • salt and pepper
  • 1/2 cup of chopped mint

method

  1. For the cauliflower – Steam the cauliflower until it is really soft, then mash the old fashioned way with a potato masher or put in the food processor, add the butter, Greek yogurt, salt and pepper and combine to the consistency of mash, at this stage add the milk if required then garnish with chives and parsley.
  2. For the turkey rissoles, add all the ingredients to a bowl and mix with your hands well. In a fry pan add some olive oil. Roll the mix into balls about 2 tablespoons each and pan try until golden brown.
  3. For the peas, add the peas to a sauce pan and cover with boiling water. Add the mint and cook until the peas are not frozen. Then drain and add the extra virgin olive oil, pepper and salt.
  4. Garnish the meal with parsley.

roast beef

Ingredients

  • 1 tbsp smoked paprika
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 2.5kg beef rump roast
  • 2 yellow capsicums chopped into 1 inch pieces
  • 2 red capsicums chopped into 1 inch pieces
  • 2 zucchini cut into 2 cm thick pieces diagonally
  • 2 chopped red onions
  • 1/2 kg of chopped potatoes
  • 1 garlic bulb chopped crossways
  • 1/2 cup of chicken stock
  • 250 grams of chopped cherry tomatoes
  • 1/4 cup of chopped flat leaf parsley

method

  • Preheat the oven to 200oC.
  • Combine the lemon juice, 1 tablespoon of olive oil, paprika, salt and pepper in a bowl. Tie the beef with string about 5 cm apart.
  • Brown the beef in a fry pay or roasting pan and then spoon the mix over the beef ready to roast for 45 minutes.
  • Remove from the oven and arrange the vegetables around the beef, pour over the stock and back in the oven for 20 minutes, then add the tomatoes and roast for another 20 minutes.
  • Rest for at least 20 minutes until serving and serve with the parsley.

Check out Sarah’s cookbooks here. Find more delicious recipes here.

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