FAST ED’S KITCHEN

GRILLED LAMB CUTLETS WITH ROASTED TOMATO SAUCE

Take your lamb to the next level with spring tomatoes roasted with chilli, spices and herbs to make a sauce – mouthwatering!

ED HALMAGYI

Seasonal foods mixed with sensational flavours shine this month on BHG TV on Fridays at 7pm on Channel 7.

(Apologies, may be subject to change)

Go to bhg.com.au for more food tips and tricks.

BARBECUE MIGAS

This more-ish Mexican-style breakfast bake, filled with tomatoes, kale, sausage, beans and manchego, will be your new fave go-to recipe for any meal!

CAULIFLOWER THAT THINKS IT’S CHICKEN

Humble cauli stars in this crispy, vegie ‘schnitty’, coated in panko crumbs flavoured with spices. It’s the perfect choice if you’re looking to eat more plant-based foods – and a drizzle of aioli is a must!

CHICKEN AND KANGAROO SKEWERS WITH GARLIC SAUCE

Preparation time 10 mins plus 1 hour marinating
Cooking time 10 mins
Serves 4

300g chicken thigh fillets
300g kangaroo loin
12 cloves garlic
2 sticks lemongrass, chopped
6cm piece fresh ginger
4 kaffir lime leaves, torn
1 tsp cardamom seeds
¾ cup palm sugar
½ cup fish sauce
¼ cup coconut vinegar
½ cup toasted peanuts, chopped
¼ cup sesame seeds, toasted
¼ cup black sesame seeds
Shredded wombok, mayonnaise, chilli sauce, sliced green shallots and baguette (optional), to serve

STEP 1 Cut chicken and kangaroo into even-sized pieces. Combine garlic, lemongrass, ginger, lime leaves and cardamom seeds in a mortar and pound until smooth. Add 2 tablespoons of the palm sugar and continue pounding. Mix with remaining sugar, fish sauce and vinegar, then strain through a fine sieve. Pour ¼ marinade over mixed meats in a shallow bowl