So the secret for the best ever tasting patties in the world is to have two different types of meat in it. I use pork for its subtle but deep flavour and moist consistency to compliment the main player in this dish - LAMB. Mmmmmm. I know it sounds a little gross but you need a little fat in your burgers because they are often on a grill and the fat drips away, therefore its OK to contain enough fat to keep it moist. However it is not good to have an excess amount of fat because your burger will loose it all durring cooking and become half its original size.
Here we go-
IngredientsBurgers-300g Premium Lamb Mince
300g Pork Mince
1 Medium red Onion
1 tsp Rosemary
1 Large carrot- grated
1-2 Eggs
3/4 Cup Fresh bread crumbs w Fresh Parsley
1/4 Cup Parmesan
Taziki sauce
1 Cup of squeezed cucumber
500g Greek/natural yogurt
1 Tbs Finely chopped fresh mint leaves.
1 1/2 Medium cloves (crushed)
S+P
Chips
Directions-Slice chips and add spices, place in oven at 190 Deg C for 30 min. Grill for last 4 min to brown. Place Minces, onion, rosemary, eggs and carrot into a bowl and mix well. set aside. Blend up the 1 day old bread with the parsley and Parmesan till fine, then add to the mince and mix well. Shape handfuls of the mixture into patties and cook on the BBQ or grill plate for about 15-20mins till cooked.
Taziki- Grate cucumber and squeeze out water then place in a new bowl. Mix in the yogurt, garlic and mint leaves and S+P . Serve on the burger made from toasted ciabatta/ Turkish bread with beetroot and crumbled feta on top (mescalin salad optional).
Note- if the yogurt has no added sugar you might want to add some sugar to taste.- 6 Kumara pealed and sliced 5mm by 5mm w paprika, chilli, mixed herbs neutral oil-
Thursday, 23 June 2011
Sunday, 12 June 2011
Chorizo & Eggplant Lasagna
1 Tin Chopped Tomatoes
1 Clove Garlic
1 Medium Onion
Splash Red Wine
2 Tbs Basil Paste
2 Tbs Flour
2 TBs Butter
1/3 Cup Parmesan
1/2 Cup Mozzarella
1/2 Cup Colby
Squash/ Buttercup thinly sliced
1 Eggplant Thinly Sliced
6 Chorizo sausages
500g Beef Mince
S+PDirections-Soften the onion in a little oil then add the Mince and Chorizo and brown. Add the garlic then put in a splash of red wine to de-glaze the pan and add the tomatoes. Leave pan to simmer gently for about 10-15min. In A saucepan melt the butter and add the flour and milk to make a roue, once thick add the basil and Parmesan. Leave to the side and begin layering- Meat sauce, pasta, Mozzarella and Colby, pasta, basil white sauce, pasta, courgette, pasta, meat sauce, pasta, squash, pasta, then top the last pasta sheet with white sauce and cheese's and S+P. Bake at 160oc for 40-50 min or until golden.
1 Clove Garlic
1 Medium Onion
Splash Red Wine
2 Tbs Basil Paste
2 Tbs Flour
2 TBs Butter
1/3 Cup Parmesan
1/2 Cup Mozzarella
1/2 Cup Colby
Squash/ Buttercup thinly sliced
1 Eggplant Thinly Sliced
6 Chorizo sausages
500g Beef Mince
S+PDirections-Soften the onion in a little oil then add the Mince and Chorizo and brown. Add the garlic then put in a splash of red wine to de-glaze the pan and add the tomatoes. Leave pan to simmer gently for about 10-15min. In A saucepan melt the butter and add the flour and milk to make a roue, once thick add the basil and Parmesan. Leave to the side and begin layering- Meat sauce, pasta, Mozzarella and Colby, pasta, basil white sauce, pasta, courgette, pasta, meat sauce, pasta, squash, pasta, then top the last pasta sheet with white sauce and cheese's and S+P. Bake at 160oc for 40-50 min or until golden.
Tuesday, 31 May 2011
Stuffed chicken breasts wrapped in bacon & drizzled with maple!
Ingredients-
4 Chicken Breasts
250g Strecky bacon (beehive)
70g Pinenuts
3/4 Punet of Cream Cheese & Ricotta
Paprika
Mixed Herbs
Maple syrup
Olive oil
Directions-
Butterfly Chicken Breasts. Mix together Cream Cheese, Ricotta, pine nuts and half a tsp of Paprika and Mixed herbs (or to taste). Season and spread evenly among the four Chicken Breasts. Wrap the Bacon around the Chicken about 1-2 pieces each and Sprinkle over more Paprika and Herbs. Drizzle over the Maple Syrup and Oil, just enough to coat the Chicken- rub in. Bake 35-45 min in a 180oc pre heated oven or until clear juices run when pierced.
Enjoy!
4 Chicken Breasts
250g Strecky bacon (beehive)
70g Pinenuts
3/4 Punet of Cream Cheese & Ricotta
Paprika
Mixed Herbs
Maple syrup
Olive oil
Directions-
Butterfly Chicken Breasts. Mix together Cream Cheese, Ricotta, pine nuts and half a tsp of Paprika and Mixed herbs (or to taste). Season and spread evenly among the four Chicken Breasts. Wrap the Bacon around the Chicken about 1-2 pieces each and Sprinkle over more Paprika and Herbs. Drizzle over the Maple Syrup and Oil, just enough to coat the Chicken- rub in. Bake 35-45 min in a 180oc pre heated oven or until clear juices run when pierced.
Enjoy!
Tuesday, 24 May 2011
Thai Style Summer Rolls
Week 3!-
Thai Summer rolls
Ingredients-
Rice paper rounds- International isle in supermarkets (Trident brand).
Ginger- Half an inch of grated fresh ginger root.
Mince- 500g Premium Mince
Corriander leaves- (optional garnish)
Cabbage- 1 cup sliced purple cabbage.
Rice noodles- (vermacilli) ¼ Packet.
Carrot- 1 large pealed julianed carrot.
Garlic
Sesame oil
Soy sauce –
Sweet thai chilli sauce –
Chillis- optional-
Boil or soak rice noodles until tender (about 10min). Place sesame oil into pan with crushed garlic and chillis, add mince. Finley slice cabbage and add to the mince, cook untill mince cooked and cabbage tender. While the mince is cooking prepare the carrots jullien style, then par boil. Get your rice papers and a dish with warm water prepared, these only take 30sec to get soft so dont do them till your ready to make the rolls. Grate the ginger into the mince and add the noodles, mix.
Making rolls –
Prepare in water then layer a corriander leaf then carrot sticks, then top with the mince mixture and roll to desired size.
Dip/ sauce - mix the ingredients in blue together with a tsp of lime juice and zest.
Thai Summer rolls
Ingredients-
Rice paper rounds- International isle in supermarkets (Trident brand).
Ginger- Half an inch of grated fresh ginger root.
Mince- 500g Premium Mince
Corriander leaves- (optional garnish)
Cabbage- 1 cup sliced purple cabbage.
Rice noodles- (vermacilli) ¼ Packet.
Carrot- 1 large pealed julianed carrot.
Garlic
Sesame oil
Soy sauce –
Sweet thai chilli sauce –
Chillis- optional-
Boil or soak rice noodles until tender (about 10min). Place sesame oil into pan with crushed garlic and chillis, add mince. Finley slice cabbage and add to the mince, cook untill mince cooked and cabbage tender. While the mince is cooking prepare the carrots jullien style, then par boil. Get your rice papers and a dish with warm water prepared, these only take 30sec to get soft so dont do them till your ready to make the rolls. Grate the ginger into the mince and add the noodles, mix.
Making rolls –
Prepare in water then layer a corriander leaf then carrot sticks, then top with the mince mixture and roll to desired size.
Dip/ sauce - mix the ingredients in blue together with a tsp of lime juice and zest.
Sunday, 15 May 2011
Week 2- Time for HOMEMADE Roasted Capsicum Hummus!
Ingredients-
Chickpeas- 1 can of chickpeas
Chickpea liquid- ¼ cup liquid from the can of chickpeas
Lemon juice- 2 Ts Freshly squeezed lemon juice
Tahini paste- 1 Ts
Garlic- 1 ½ cloves smashed
1 Roasted Red Capsicum
Salt – ½ ts (to taste)
Olive oil- 2 Ts
Directions-
To roast capsicum, quickest way is to cut in half and place skin side up under the grill for 5 or so minutes untill slightly black and bubbly. Place into a glass bowl with glad wrap sealing the top for 3 min or untill ill has steamed its own skin off. Peal skin off under running water.
Drain and rince chickpeas from brine and set aside 1/4 can of brine/liquid. Squeeze the lemons and smash the garlic clove. Place all ingredients into your wizz stick contanier or food procesor. Blend untill desiered consistancy is reached. Drizzle with olive oil and a sprinkle or paprika- or serve as below.
Remember , ALWAYS TASTE AS YOU GO . Seasoning is a personal thing !
Entree idea- Scoop out cherry tomatoes and fill with hummus then top with toasted sunflower and pumpkin seeds.
Chickpeas- 1 can of chickpeas
Chickpea liquid- ¼ cup liquid from the can of chickpeas
Lemon juice- 2 Ts Freshly squeezed lemon juice
Tahini paste- 1 Ts
Garlic- 1 ½ cloves smashed
1 Roasted Red Capsicum
Salt – ½ ts (to taste)
Olive oil- 2 Ts
Directions-
To roast capsicum, quickest way is to cut in half and place skin side up under the grill for 5 or so minutes untill slightly black and bubbly. Place into a glass bowl with glad wrap sealing the top for 3 min or untill ill has steamed its own skin off. Peal skin off under running water.
Drain and rince chickpeas from brine and set aside 1/4 can of brine/liquid. Squeeze the lemons and smash the garlic clove. Place all ingredients into your wizz stick contanier or food procesor. Blend untill desiered consistancy is reached. Drizzle with olive oil and a sprinkle or paprika- or serve as below.
Remember , ALWAYS TASTE AS YOU GO . Seasoning is a personal thing !
Entree idea- Scoop out cherry tomatoes and fill with hummus then top with toasted sunflower and pumpkin seeds.
Sunday, 8 May 2011
Dukkah!
Hi Guys!
Wow my first post , I hope you are all as excited as i am! So for all who know me, you have probably tried my Dukkah a hundred times! Its a super favorite of mine as it tastes sooooooo good and with my recipe you would never have thought it would be so simple! Dukkah originated in Egypt and had peanuts as its main ingredient, however in the modern day food world this has all been changed. Today your Dukkahs can vary from cashews to macadamias, but all still keeping one thing in common- Cumin and/or fennel. YUM!.. well ok so Cumin and Fennel may not sound yum but trust me with the nuts and a light toasting this will be you favorite 'go to' snack in no time at all!
And no i have not forgotten half the recipe, this is how simple it is!
Ingredients1 Cup of Raw Mixed Nuts
3/4 tsp Cumin & Fennel seeds
S+P (salt and pepper)
DirectionsSmash seeds first in the Pestle and Mortar then add nuts and break them down to desired consistency. Place under the grill for 2 min or so until lightly toasted.
Serve this up with a bowl of Olive oil and chopped freshly baked bread.
Give this recipe a go and soon your kitchen will be filled with the beautiful nutty, authentic(ish) aromas within minutes!
ENJOY
Wow my first post , I hope you are all as excited as i am! So for all who know me, you have probably tried my Dukkah a hundred times! Its a super favorite of mine as it tastes sooooooo good and with my recipe you would never have thought it would be so simple! Dukkah originated in Egypt and had peanuts as its main ingredient, however in the modern day food world this has all been changed. Today your Dukkahs can vary from cashews to macadamias, but all still keeping one thing in common- Cumin and/or fennel. YUM!.. well ok so Cumin and Fennel may not sound yum but trust me with the nuts and a light toasting this will be you favorite 'go to' snack in no time at all!
And no i have not forgotten half the recipe, this is how simple it is!
Ingredients1 Cup of Raw Mixed Nuts
3/4 tsp Cumin & Fennel seeds
S+P (salt and pepper)
DirectionsSmash seeds first in the Pestle and Mortar then add nuts and break them down to desired consistency. Place under the grill for 2 min or so until lightly toasted.
Serve this up with a bowl of Olive oil and chopped freshly baked bread.
Give this recipe a go and soon your kitchen will be filled with the beautiful nutty, authentic(ish) aromas within minutes!
ENJOY
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