What are Karen and Fast Ed cooking this week?
Take a sneak peek at what Karen and Fast Ed are cooking this week. Tune in Friday at 7 pm on 7.
ROAST LEG OF LAMB WITH GARLIC AND ROSEMARY
To commemorate Anzac Day, Karen’s cooking up a succulent pot-roasted leg of lamb using the herb of remembrance, rosemary. Served with loads of veggies and a rosemary-walnut stuffing, this amazing dish smells just as good as it tastes.
Get the full recipe in the May issue of Better Homes and Gardens.
WHITE BEAN GNOCCHI WITH SOY BEANS AND LEMON BUTTER
Sitting on the banks of the tranquil Bellinger River on New South Wales’ Mid North Coast, you’ll find the picturesque country town of Bellingen. Known for its dairy farms and fresh local produce, it’s a food lover’s paradise, and this week Fast Ed’s stopping by for a taste test. He’s meeting up with local celebrity and world-renowned journalist, George Negus, for a tour of his home and for a spot of cooking, which happens to be one of George’s great passions.
Plus, he’ll be soaking up the atmosphere around town and cooking some stellar recipes along the way, including White Bean Gnocchi with Soy Beans and Lemon Butter, Hay-Smoked Lamb Rack with Baby Potatoes and Pickled Carrots, and a Kiwi Fruit Salad with Turmeric-Lemongrass-Ginger Jelly and an Anzac Crumble.
Get the full recipe in the May issue of Better Homes and Gardens.
HAY-SMOKED LAMB RACK WITH BABY POTATOES
Get the full recipe in the May issue of Better Homes and Gardens.
SIMPLE PICKLED CARROTS
Get the full recipe in the May issue of Better Homes and Gardens.
