Peppered Chef Promotions Presents: Alternative Australia Day Darling Downs Lamb BBQ with Native nut pesto (Its actually healthy for you and your celiac friends!)

Darling Downs Lamb with Native Nut Pesto Ingredients: 700g Finely chopped Heart Smart Spring Lamb ½ cup chopped flat parsley 1 red onion finely chopped 1 cup baby spinach ½ cup baby rocket ½ cup roasted salted macadamia nuts 2 Roasted garlic cloves, crushed ½ cup extra-virgin olive oil 60g parmesan cheese, finely grated Sea salt and freshly ground black pepper Allergy notice: This product contains traces of nuts & dairy products.

Darling Downs Lamb with Native Nut Pesto Method: Combine Lamb, Onion, Parsley and season to taste, place in fridge Place spinach, rocket, macadamia nuts and garlic in a food processor. Process (scraping down sides occasionally) until almost smooth. With the motor running, add oil in a slow and steady stream. Process until all oil is combined. Transfer pesto to a bowl. Add parmesan. Season with salt and pepper. Stir until well combined place in fridge. Form lamb mixture into small balls, press lightly and place on baking paper and back into fridge for 20 minutes. Heat non-stick electric fry pan and place lamb into pan when hot. Turn once and smear pesto on top side only Spear with cocktail stick and place on serving platter Allergy notice: This product contains traces of nuts & dairy products.

Costings Ingredient$/KgAmount usedTotal CostCost per Unit Kg(30 Units) Heart Smart Lamb$ $4.98$0.17 Red Onion$ $0.40$0.01 Parsely$ $0.02$0.00 Spinach$ $1.65$0.06 Rocket$ $0.83$0.03 Macadamia Nuts$ $1.61$0.05 Garlic$ $0.56$0.02 Olive Oil$ $0.29$0.01 Parmesan Cheese$ $1.14$0.04 Grand Total$11.47$0.38

Australia Day without Lamb on the BBQ?? 2 Other choices we can supply – all are healthy eating options (feel less guilty about that second VB) Grilled NT Barramundi fillet with feta and bush lemon crust Chilled QLD Banana Prawns with mango and coriander salsa (all celiac friendly)

NT Barramundi & Banana Prawn Recipes 85g low-fat feta cheese, crumbled 1/2 cup flat-leaf parsley leaves 1/2 cup dill leaves 1 small lemon, rind finely grated 2 teaspoons natural yoghurt 4 x 250g fillets barramundi, skin removed olive oil cooking spray 250g Caesar salad (optional) Preheat oven to 180ºC. Process bread, feta, herbs, lemon rind, yoghurt, and salt and pepper for 30 seconds or until crumbs form. Season fish with salt and pepper. Press crumb mixture onto top of each fillet. Heat a frying pan over medium-high heat. Spray with oil. Cook fish, crust-side down, for 1 minute. Turn. Cook for a further 1 minute. Place onto a baking tray, crust-side up. Bake for 10 to 12 minutes or until just cooked through. Prepare salad. Serve salad with fish 500g Peeled cooked banana prawns 1 ripe avocado 1 lime, juiced 1 mango - peeled, seeded and diced 1 small red onion, chopped 1 red chilli, seeded and chopped 1 tablespoon chopped fresh coriander salt to taste. Peel and dice the avocado and mix immediately with the lime juice. Stir in the mango, onion, chilli, coriander and salt. Leave to marinate. Peel prawns, removing all dark vein leaving head on. Split prawn meat and place avocado mix inside. Arrange on platter.

Darling Downs Lamb with Native Nut Pesto Ground Heart Smart Lamb with Native Nut Pesto NUTRITION INFORMATION Servings per package: 30 Serving size: 44g Average Quantity per Serving Average Quantity per 100g Energy 406kJ (97Cal) 928kJ (222Cal) Protein 6.7g 15.4g Fat, Total 7.7g 17.5g - Saturated2.0g 4.5g Carbohydrate0.4g 0.9g - Sugars0.3g 0.6g Sodium 50mg 115mg Date: Friday, 24 June 2011

Please ask our friendly and knowledgeable staff for more details Proudly brought to you by Peppered Chef Promotions, an Australian Company