It is Friday

Cooking for Friday

At the end of the week, we are looking forward to relaxing and enjoy the weekend.  Some people are going out for Friday meals or to have a takeaway.  However, some people wish to stay in and cook their own meals.

Tips for easy cooking but delicious, stir fry, fried rice, pasta, fish or meat in a parcel,  soups etc.

I have posted a recipe of meat in the parcel with pumpkin confit before, now I am showing you the steps what you ought to do.  Once you have the confit, spices or condiments,  the cooking and preparation of the meat in the parcel only takes a few minutes, and the baking time is about 10 to 12 minutes.

Meat in Parcel

Baked Lamb Steak Parcel with Pumpkin Confit

Light and Delicious

Baked Lamb Steak Parcel with Pumpkin Confit

Susy’s Recipe

275 g lamb steaks ( use leg of lamb )

oil and butter to seal the lamb

6-layer buttered phyllo pastry

4 tablespoons pumpkin confit

Spices: freshly ground white pepper or cumin powder

½ cup fresh breadcrumbs, cooked, steamed rice or pasta

Method

Seal the lamb until brown with the oil and butter.  Keep aside

Take 3 layers the buttered phyllo, put and spread half of the breadcrumbs

Place the lamb on it sprinkle with the spices or spicy sauce, then top it up with 2 tablespoons- pumpkin confit, wrap the lamb into a parcel like the shape of an envelope.

Bake in a hot oven 175 - 185 degrees C for 12 minutes

Serve hot with a salad

Preparation and Cooking

Place some pasta spread evenly, place the meat on it,

then add some chilli sauce then add the pumpkin confit on top. 

It is ready to wrap into a parcel.

Brush the parcel with melted butter or margarine

Place the parcels on a lined baking tray, and bake 

in a hot oven 175-185 degrees C for 12 minutes

Freshly Baked Lamb Parcels

Serving the dish, simply put a parcel on a plate with a side salad.  I like to have it with mixed fresh leafy and tomato salad. 

To serve the dish

It is a fast, fancy, Friday Dinner

It is fast to cook, and yet fancy enough and also very delightful to eat, the meat is tenderly cooked in perfection, the pumpkin confit makes the dish so complete.  

Give the recipe a go, you could have it on any day,  fish to cook this way is fast food for Friday too.

Happy Cooking

Until Next Post

Thanks For Stopping By

Susy