Guide Dogs Queensland was lucky enough to have Nate Quinell the Hurricane Chef on site at our last kid’s camp to give a lesson in creating delicious meals.
Nate is a vision impaired chef who specialises in creating recipes that are accessible for everyone as well as being tasty! Nate has kindly offered to share with you one of his favourite recipes from his own cookbook! If you enjoy this delicious dish, you can check out Nate’s website and grab yourself a copy of his cookbook at www.thehurricanechef.com.au.
- 1 small lamb loin roast (boneless and rolled) 900gr-1kg
- 2 cloves garlic
- 1 large brown onion
- 2 celery sticks
- 1 large carrot
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh rosemary
- 1 cup tinned whole tomatoes
- 1 cup vegetable stock
- 1 tbsp olive oil
- ½ cup black pitted olives
- 3 tbsp prosciutto diced
- 1 tbsp black cracked pepper
- Dice all vegetables and set aside. Finely chop herbs and garlic and mix in a bowl with oil. Carefully remove string from lamb loin roast.
- Spread ½ the mixture of herbs and garlic inside and roll up and place the string back over the outside of the lamb.
- Finely score the outside of the lamb taking care not to cut the string. Rub the remaining ½ of the oil and herb mixture over the outside of the meat.
- Place vegetables into a baking dish with olive oil spray and bake in the oven for 5 to 10 minutes at 180 degrees Celsius. Seal off the lamb roast in a fry pan.
- Remove vegetables from the oven and place the meat on the top. Sprinkle over prosciutto, olives and cracked pepper.
- Tip tin of whole tomatoes and vegetable stock over the top. Cover with foil and place back into the oven. Roast at 190 degrees Celsius for approximately 1 hour.
As well as containing a huge range of delicious recipes, Nate’s cookbook also provides an introduction with tips, tricks and helpful technology that you can use in your own kitchen.
And just a final word from Nate. “Regardless of your abilities, always keep your passion and never give up.”