Entertaining’s easy with our Spring dinner menu
Shake off the shackles of winter and dive into Spring with our super simple Spring dinner menu. Packed with the freshest and tastiest new season produce, it’s guaranteed to dazzle and delight everyone’s tastebuds.
Chargrilled asparagus with prosciutto and pesto
Served as a starter or a side, this chargrilled asparagus is the perfect accompaniment to Spring lamb and in season green veggies.
- 2 bunches asparagus, washed and trimmed
- 12 slices prosciutto
- Olive oil cooking spray
- ½ cup fresh basil leaves
- 2 tablespoons toasted pine nuts
- 2 tablespoons finely grated parmesan cheese
- 1 small garlic clove, crushed
- ¼ cup olive oil
- 1 ½ tablespoons lemon juice
- Lightly toast pine nuts in a small fry pan over low heat. They brown quickly, so keep the pan in motion to ensure they don’t burn.
- Place basil, pine nuts, parmesan and garlic in a food processor. Process mixture, scraping down the sides occasionally, until almost smooth.
- While the motor is still running, add oil in a slow, steady stream. Process to combine.
- Transfer to a bowl and stir in lemon juice. Season with salt and pepper.
- Pre-heat BBQ chargrill or fry pan on medium-high heat.
- Wrap 1 slice prosciutto around each asparagus spear and spray or drizzle with olive oil.
- Cook asparagus, turning, for 4 – 6 minutes, or until lightly charred and tender.
- Arrange asparagus on a platter and spoon pesto over the top.
- If served as a starter, serve with white crusty bread, using it to soak up the remaining pesto dressing.
Top tip: Short on time? Make your pesto 1 -2 days before and store in the fridge in an air-tight container or use store bought pesto instead.
Herb crumbed lamb cutlets with minty peas & broccoli
This tender, juicy Spring lamb is perfectly paired with garden fresh herbs and lightly flavoured Spring greens.
For the cutlets:
- 9 slices white bread, torn, with crusts removed
- ¼ cup chopped oregano leaves
- ½ cup grated haloumi
- 2 ¼ cups flat leaf parsley leaves
- ¼ cup plain flour, seasoned with salt and pepper
- 2 lightly beaten eggs
- 12 French trimmed lamb cutlets
- Place bread in a food processor and process until fine crumbs form. Add oregano, haloumi and ¼ cup parsley leaves and process until combined. Transfer to a shallow bowl or large plate.
- Place flour and egg in separate bowls.
- Coat the lamb cutlets in flour, shake off any excess, then dip both sides in the egg, finishing with a coating of breadcrumb mixture.
- Heat 2 centimetres of oil in a frypan and fry the cutlets, in batches if necessary, for 2 – 3 minutes each side until golden.
Top tip: To save washing up, place the flour and breadcrumb mixture on separate sheets of newspaper instead of bowls or large plates.
These cutlets can also be cooked on the barbie, just make sure the hot plate is well coated with olive oil before cooking.
For the minty peas & broccoli:
- 400 grams broccoli, cut into florets
- 1 cup frozen or fresh peas
- 1/3 cup finely grated parmesan cheese
- ¼ cup fresh mint leaves
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- Cook broccoli in a large saucepan of boiling, salted water for 3 minutes, or until just tender. If using frozen peas, add peas for the last 2 minutes. If using fresh peas, cook for the whole 3 minutes.
- Drain and transfer to a large bowl.
- Add cheese, mint, lemon rind, lemon juice and olive oil. Season with salt and pepper and toss to combine. Serve with lamb cutlets and boiled and salted potatoes.
Top tip: Adding lemon juice to the broccoli, peas and mint will cause discolouring, so don’t stress if they look a bit different at the end of the cooking process.
Baked lemon cheesecake
Finish your Spring feed in style with this luscious lemon baked cheesecake.
- 250 grams sweet biscuits (plain digestive biscuits work well)
- 1 teaspoon ground cinnamon
- 150 grams melted butter
- 500 grams cream cheese, softened (room temperature)
- ¾ cup caster sugar
- 3 teaspoons finely grated lemon rind
- 3 eggs
- ¼ cup lemon juice
- Icing sugar and double cream to serve
- Preheat oven to 160 degrees Celsius or 140 fan-forced. Grease a 6 centimetre deep, 20 centimetre round springform pan.
- Place biscuits in food processor and process until finely chopped. Add the butter and process until combined.
- Using your hands, press mixture over the base and sides of the prepared pan. Pop in the fridge for 15 minutes.
- While your base is setting, beat the cream cheese, sugar and lemon rind together until smooth. Add eggs, one at a time, beating until combined. Add lemon juice and beat for 1 minute. Pour mixture into prepared pan.
- Bake for 50 minutes to an hour, or until the filling is just set – the mixture may wobble slightly in the centre but should be firm on standing. Cool cheesecake in the oven with the door slightly ajar. Refrigerate for 4 hours, or until cold.
- Dust with icing sugar and serve with cream or vanilla bean mascarpone.
Top tips: If you want your cheesecake to be properly set and come out of the pan easily, make sure you chill it for the entire 4 hours. Cheesecake tastes best at room temperature, so after chilling, let it stand at room temperature for 20 – 30 minutes, then serve.
250 grams of biscuits usually makes more crumbs than you need, so sprinkle the remaining crumbs over the top of the cheese cake before serving, or pop them in the freezer to sprinkle over ice-cream.
For more delicious meals, visit us on our Recipe Centre!