Sometimes in life, the simple things are best and this is absolutely the case when it comes to food. Roasts in particular provide maximum reward for minimal effort. This week I was hit with a craving for roast lamb, so with the addition of some home made mint sauce, creamy polenta and roast vegetables we were happy campers.
With no fancy cooking involved, the flavour boosting points were:
- allowing the lamb to rest after roasting;
- using fresh mint from our “garden” (plus sugar, white wine vinegar & a pinch of salt) for the mint sauce;
- adding plenty of S & P + parmesan to the polenta to make it that little bit more decadent; and
- seasoning the roast vegies with EVOO, S&P and fresh rosemary.
The extra bonus with roasting is that there are often leftovers and we used the remaining lamb & roast vegetables in two ways:
1. Roast lamb, polenta, mint sauce and cheese toastie(!)
2. Roast vegetable frittata.
The toastie is fairly self explanatory, so I will focus on the frittata. There is no need to be exact with the measurements – essentially fill the bottom of a prepared tin with roast vegies, add sautéed silverbeet and top with egg mixture! I’ve given a rough recipe below as a guide but you really can’t go wrong.
Ingredients: roast vegetables (around 3 cups total – sweet potato, eggplant, zucchini, red onion and capsicum), 3 shards of silverbeet, 6 eggs, ½ cup of milk and a handful of parmesan.
Method:
- Preheat oven to 200 degrees Celsius.
- Grease and line baking dish – I used a large square cake tin but a slice tin would work well.
- Sautee silverbeet in olive oil and season well.
- Spread vegetables over the base of the tin. Top with silverbeet.
- Whisk eggs, milk, parmesand and season well. Pour mixture over base, making sure it spreads evenly.
- Bake for 30-40 minutes or until set!
I like it best once it has cooled and firmed up little. Enjoy with a side salad and a dollop of Dijon mustard.
Bri xx
themoderndaypantry 