|Lamb Burgers with Beetroot Salsa
500g lamb mince
2 tbs olive oil
1 garlic clove, chopped
100g soft goat's cheese
3 tsp ground cumin
1/4 cup flat-leaf parsley leaves
1 cup mint leaves, plus extra to garnish
425g canned baby beetroot, drained
1 tbs finely chopped coriander leaves
1/4 cup (60ml) lemon juice
1 red onion, finely chopped
100g soft goat's cheese
Toasted hamburger buns and salad leaves, to serve
Place the lamb in the bowl of a food processor with half
the onion, the garlic, parsley, 2 teaspoons of the cumin
and 1/4 cup of the mint.
Pulse until the mixture just comes together. Season with
salt and pepper and form into 4 patties.
Cut beetroot into small cubes. Place in a bowl with the
remaining onion, cumin and mint. Add the coriander,
lemon juice and oil, then season and set aside.
Preheat the grill to high. Grease a chargrill or frypan and
heat over medium-high heat. Cook patties for 3 minutes
each side or until cooked to your liking. Crumble cheese
on top of each patty. Place under grill for about 1 minute
until cheese is bubbling.
Serve burgers on toasted buns with salad
leaves,beetroot salsa and extra mint leaves.
1 tablespoon cornflour
1/4 cup tomato sauce
1 teaspoon Vegemite
1 tablespoon olive oil
500g beef mince
1 large brown onion, finely chopped
2 tablespoons worcestershire sauce
500g beef mince
2 sheets frozen ready-rolled shortcrust pastry, thawed
2 sheets frozen ready-rolled puff pastry, thawed
1 egg, beaten
Combine cornflour, 1/2 cup water, tomato sauce,
worcestershire sauce, Vegemite and salt and pepper in a
Mix until Vegemite is dissolved.
Heat oil in a large, non-stick frying pan over medium heat.
Add onion and cook for 3 to 4 minutes or until soft.
Increase heat to high. Add mince and cook, stirring with a
wooden spoon, for 4 minutes or until browned. Stir in
sauce mixture. Bring to the boil, stirring occasionally.
Reduce heat to low. Simmer for 5 minutes or until thick.
Set aside to cool completely.
Place a baking tray in oven. Preheat tray and oven to
200°C. Grease four 1-cup capacity pie tins. Cut two 14cm
rounds from each shortcrust pastry sheet. Use to line base
and sides of pie tins. Spoon mince mixture into pastry
shells. Brush pastry edges with cold water. Cut two 12cm
rounds from each puff pastry sheet. Use to cover filling,
pressing pastry edges together with a fork to seal. Brush
tops with egg.
Place pies on hot baking tray. Bake for 25 to 30 minutes or
until golden. Stand in tins for 5 minutes before serving.
400g lamb mince
125g can corn kernels
125g rindless bacon
2 tablespoons tomato sauce
2 tablespoons barbecue sauce
2 tablespoons finely chopped fresh chives
potato wedges, caramelised onion, chopped chives
and tomato sauce, to serve
Combine mince, corn, bacon, tomato sauce,
barbecue sauce, chives, salt and pepper in a large
Using clean hands, shape mixture into four 2cm-thick
rissoles. Place on a plate.
Cook rissoles, in a large frying pan sprayed with oil,
over medium-high heat, for 3 to 5 minutes each side
or until cooked through.
Serve with potato wedges, onion, chives and tomato
1 tbs olive oil
1 onion, roughly chopped
1/2 cup raisins
2 tbs balsamic vinegar
4 baby eggplants
halved lengthways, cut into 1.5cm pieces
400g can whole peeled tomatoes, drained
1/2 cup pitted green olives, halved
2 celery stalks, cut into 1.5cm pieces
200g green beans, halved on the diagonal
400g gluten-free rice fettuccine*
Small basil leaves, to garnish
Heat the olive oil in a large deep saucepan over
Add the onion and eggplant and cook, stirring
occasionally for about 7 minutes or until softened.
Add the drained tomatoes and olives, breaking up
tomatoes with the back of a wooden spoon.
Cook for 5 minutes.
Add the celery and green beans and cook, covered,
for 3 minutes or until bright green and still crunchy.
Stir in raisins and vinegar.
Meanwhile, cook pasta in a large pan of boiling
water according to packet instructions.
Drain and toss through caponata.
Serve garnished with basil.
|Mini Passionfruit Cream & Berry Pavlovas
3 eggs, separated
215g (1 cup) caster sugar
at room temperature
80ml (1/3 cup) fresh passionfruit pulp
125ml (1/2 cup) thickened cream
Strawberries, washed, hulled, halved, to serve
Blueberries, to serve
Passionfruit pulp, extra, to serve
Allow 2 hours cooling & 30 minutes chilling time.
Preheat oven to 120°C. Line 2 baking trays with non-stick
baking paper. Use an electric beater to beat the egg
whites in a clean, dry bowl until soft peaks form. Gradually
add 155g (3/4 cup) of sugar, 1 tablespoon at a time,
whisking constantly until the sugar dissolves and the
mixture is thick and glossy.
Scoop 1/4-cup portions of meringue onto the lined trays.
Use the back of a spoon to make a deep hollow in the
centre of each meringue. Place in oven and reduce
temperature to 100°C. Bake, swapping the trays halfway
through cooking, for 1 hour 40 minutes. Turn oven off.
Leave meringues in oven, with door ajar, for 2 hours to
Meanwhile, combine the egg yolks, butter, passionfruit
pulp and remaining sugar in a large heatproof bowl over
a saucepan of simmering water (make sure the bowl
doesn't touch the water). Cook, stirring, for 15 minutes or
until the mixture thickens. Set aside to cool slightly. Place
in the fridge for 30 minutes to chill.
Use a clean electric beater to beat the cream in a medium
bowl until firm peaks form. Fold the cream into the
Spoon the passionfruit mixture evenly among the
meringues. Top with strawberries and blueberries.
Arrange on a serving platter and drizzle over extra
passionfruit pulp to serve.
|JANUARY 2010 EDITION - Updated Weekly