Red, Green, Gold Christmas. Basil & Goat's Cheese Lamb Racks, Mexican Corn & Prawn Salad

Christmas is just a few sleeps away, have you done your Christmas food shopping yet? 

I hope these simple and no-stress recipes can help reduce the pressure of your last minute Christmas preparation. Merry Christmas everyone and happy eating!

Black Forrest Pudding
Crocodile Sausages
Mexican Corn and Prawn Salad (Recipe below)
Fresh Oysters
Basil and Goat's Cheese Lamb Racks (Recipe below)
Raspberry Layered Cake
Orange Chocolate Panettone

Basil and Goat's Cheese Lamb Racks

Ingredients 
1 1/2 cups breadcrumbs 
1/4 cup basil leaves, chopped
2 tbsp olive oil
180g goat’s feta, crumbled 
1/4 cup semi-dried tomatoes, coarsely chopped 
16 cutlets Australian lamb racks
2 zucchini, thickly sliced diagonally 
400g  tomatoes, quartered  
1/2 cup kalamata olives

Method
* Preheat oven to 200°C or 180°C fan. Mix the breadcrumbs, 2 tablespoons of basil and half the oil.
* Combine basil, feta and semi-dried tomatoes in a medium bowl. Spread feta mixture evenly over each rack and top it with another rack. Use kitchen string to tie around both racks to secure. Place in a roasting pan. Press the breadcrumb mixture firmly onto the lamb racks. Arrange zucchini around the lamb racks. Drizzle with remaining oil. Season.
* Roast for 20 minutes. Arrange the tomato and olives over zucchini mixture. Roast for a further 10 minutes or until cooked to your liking. 
* Serve immediately.


recipe adapted from Coles Monthly Magazine 
 

Green and white cucumbers from my neighbour's backyard.

 

Mexican Corn and Prawn Salad

Ingredients 

12 green king prawns, peeled

1 cup corn kernels

1 Lebanese cucumber, chopped

1/2 red onion, chopped

250g tomato, chopped

4 radishes, thinly sliced

1/4 cup coriander leaves

1 avocado, cut into chunks

1/3 cup Thousand Island dressing

coriander leaves, for garnish

Method

* Cook prawns on grill until done to your liking.
* Layer the corn, cucumber, onion, tomatoes, radishes and avocado in individual glass cups or containers. Drizzle with dressing and garnish with coriander. Serve immediately

Recipe adapted from Coles Monthly Magazine