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Try this diabetic friendly recipe

November 8, 2016

According to the National Diabetes Services Scheme (NDSS)…

 

  • Over the last 12 months (at 31 December, 2014) 100,258 people with diabetes were newly registered.

  • 729,133 people with diabetes were aged 60 years or older.

 

Clearly, diabetes is a real issue in this country – According to Diabetes Australia, approximately 1.1 million people live with diabetes just in Australia.

 

It’s no secret that choosing healthy foods and being active helps people with diabetes to manage both their body weight and blood glucose levels.

 

This doesn’t have to mean going without though. Try this tasty diabetic friendly lamb recipe from www.startsatsixty.com.au.

 

Recipe

 

Crusted lamb

  • 1 x 300g lamb backstrap, trimmed (feel free to use chicken, pork or beef fillet if you prefer)

  • 2 tablespoons of dukkah (you may buy ready-made dukkah or see recipe below for an example)

  • 100g of natural reduced fat yoghurt

  • ½ teaspoon ground cumin

 

Tabbouleh

  • 1 bunch of parsley

  • 1 large tomato

  • 1 large cucumber

  • ½ small red onion

  • juice of 1 lemon

 

Homemade Dukkah

  • 1 cup hazelnuts

  • ¼ cup sesame seeds

  • 1/4 cup crushed peanuts

  • ¼ cup coriander seeds

  • 2 tablespoons cumin seeds

 

 

Method

 

Tabbouleh

  • Chop finely and combine all ingredients.

 

Homemade Dukkah

  • Separate the hazelnuts and roast until they are golden in colour.

  • To remove the skins hit and rub the hazelnuts in a tea towel.

  • Roast the other seeds and spices separately until fragrant.

  • In a mortar and pestle or using a food processor, grind all the spices, seeds and nuts until coarsely ground.

  • Keep the dukkah in an airtight container, it will keep for up to 2 months.

 

Crusted Lamb

  • Preheat the oven to 200 degrees celsius.

  • Cover a plate with a thin layer of dukkah and gentlly press the lamb into it so that all sides of the meat are covered.

  • Place the crusted lamb in a lightly oiled baking dish.

  • Bake until the meat is no longer bloody and is cooked through, this should be about 20 minutes.

  • Cover the lamb in aluminium foil and rest the meat for approximately five to 10 minutes, then slice.

  • Mix the cumin and the yoghurt together.

 

Plate up the tabbouleh, the lamb slices and a doll a small serving of the spiced yoghurt and serve.

 

 

 

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