Lamb and feta meatballs with tomato sauce is a simple, Greek inspired, rustic dish. In this recipe the sweetness of the lamb and tomatoes is contrasted beautifully by the salty tanginess of the Greek feta and fresh mint and complemented with crunchy pine nuts.
Serves 4
Ready in 35 minutes
AdvertisementIngredients
3 tbsp extra-virgin olive oil
2 garlic cloves, crushed with ¼ tsp salt
4 large ripe tomatoes, skinned, deseeded and roughly chopped
500g lamb mince
20g bunch fresh mint, leaves picked and chopped, plus extra leaves to serve
20g bunch fresh flatleaf parsley, leaves picked and chopped
1 egg
200g Discover Greek Feta
50g pine nuts, lightly toasted
Method: How to make lamb and feta meatballs
1. Heat 1 tablespoon of the olive oil in a saucepan over a medium heat and add the garlic. When the garlic sizzles, quickly add the tomatoes and a generous grinding of pepper. Cook over a high heat for about 4 minutes, until the tomatoes collapse.
Tip
Try using the feta and meat mixture to stuff small red peppers, then roast them for 45 minutes. Or you can flatten it into burgers and cook on the barbecue – serve with fresh mixed salad leaves.
2. In a bowl, mix the lamb and herbs together. Add the egg, season, and use your hands to mix together until it forms a paste. Crumble the feta into medium-sized pieces and add half to the mixture. Form into 20 even-sized balls.
3. Heat the remaining olive oil in a large frying pan – large enough to take the meatballs in one layer – until very hot. Add all the balls at once (or cook in 2 batches) and sear on 1 side; shake the pan to turn them all at once. Fry for a total of 6 minutes on high to brown on all sides. Don't worry if some fall apart. Lower the heat to medium, add the tomato and garlic sauce and stir.
4. To serve, scatter the remaining feta over the meatballs and garnish with the lightly toasted pine nuts and extra mint leaves.
© delicious. magazine
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Monday, November 16, 2009
Haloumi with lentil salad5 out of 5 from taste.com.au
Haloumi with lentil salad5 out of 5
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Simple, healthy and tasty, this easy salad makes a terrific light dinner or a fabulous lunch.
Ingredients (serves 4)
2 x 400g cans brown lentils, drained, rinsed
1 small red onion, thinly sliced
1 Lebanese cucumber, halved, sliced
2 tomatoes, chopped
1/2 cup mint leaves, shredded
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
250g block haloumi cheese
2 tablespoons plain flour
2 tablespoons vegetable oil
Method
Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl. Season then toss to combine.
Cut haloumi lengthways into 8 slices. Pat-dry with paper towels. Dust lightly with flour and shake off excess.
Heat oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 2 minutes each side, or until golden.
Drain haloumi on paper towels. Serve lentil salad topped with warm haloumi.
Rate thisPrintEmailReviewsSaveLargerSmaller
Simple, healthy and tasty, this easy salad makes a terrific light dinner or a fabulous lunch.
Ingredients (serves 4)
2 x 400g cans brown lentils, drained, rinsed
1 small red onion, thinly sliced
1 Lebanese cucumber, halved, sliced
2 tomatoes, chopped
1/2 cup mint leaves, shredded
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
250g block haloumi cheese
2 tablespoons plain flour
2 tablespoons vegetable oil
Method
Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl. Season then toss to combine.
Cut haloumi lengthways into 8 slices. Pat-dry with paper towels. Dust lightly with flour and shake off excess.
Heat oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 2 minutes each side, or until golden.
Drain haloumi on paper towels. Serve lentil salad topped with warm haloumi.
Sunday, November 8, 2009
sausage rolls
mix sausage mince with grated veg, tomato sauce and mixed herbs. cook in frypan or ? oven?
Stien fish cakes
Ingredients
450g/1lb ling or coley fillets, skinned and cut into chunks
1 tbsp Thai fish sauce
1 tbsp red curry paste
1 kaffir lime leaf or 1 strip or lime zest, shredded very finely
1 tbsp chopped fresh coriander (leaves and stalks)
1 egg
1 tsp palm sugar or muscovado sugar
½ tsp salt
40g/1½oz French beans, sliced thinly into rounds
150ml/5fl oz groundnut or sunflower oil
For the sweet and sour cucumber sauce:
50ml/2fl oz white wine vinegar
100g/4oz caster sugar
1½tbsp water
2 tsp Thai fish sauce
50g/2oz cucumber, diced very finely
25g/1oz carrot, diced very finely
25g/1oz onion, chopped very finely
2 red bird's eye chillies, sliced thinly
Method
1. For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
2. Bring to the boil for 1 minute, then remove from the heat and leave to cool
3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping saucers or ramekins and set aside.
4. For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt. Process until smooth, then stir in the sliced green beans.
5. Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into a 6cm/2½in disc.
6. Heat the oil in a large frying pan and fry the fish cakes in batches for 1 minute on each side, until golden brown. Lift out and drain on kitchen paper, then serve with the sweet and sour cucumber sauce.
450g/1lb ling or coley fillets, skinned and cut into chunks
1 tbsp Thai fish sauce
1 tbsp red curry paste
1 kaffir lime leaf or 1 strip or lime zest, shredded very finely
1 tbsp chopped fresh coriander (leaves and stalks)
1 egg
1 tsp palm sugar or muscovado sugar
½ tsp salt
40g/1½oz French beans, sliced thinly into rounds
150ml/5fl oz groundnut or sunflower oil
For the sweet and sour cucumber sauce:
50ml/2fl oz white wine vinegar
100g/4oz caster sugar
1½tbsp water
2 tsp Thai fish sauce
50g/2oz cucumber, diced very finely
25g/1oz carrot, diced very finely
25g/1oz onion, chopped very finely
2 red bird's eye chillies, sliced thinly
Method
1. For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
2. Bring to the boil for 1 minute, then remove from the heat and leave to cool
3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping saucers or ramekins and set aside.
4. For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt. Process until smooth, then stir in the sliced green beans.
5. Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into a 6cm/2½in disc.
6. Heat the oil in a large frying pan and fry the fish cakes in batches for 1 minute on each side, until golden brown. Lift out and drain on kitchen paper, then serve with the sweet and sour cucumber sauce.
Thursday, November 5, 2009
georges baked beans (masterchef0
Ingredients
2 cups (400g) large dried beans (see note)
Extra virgin olive oil
1 brown onion, finely chopped
1 garlic clove, thinly sliced
1 carrot, peeled, diced
1 stick celery, strings removed, diced
2 bunches thyme, secured together with kitchen string
2 dried bay leaves
2 cups chicken stock
400g can diced tomatoes
3-4 slices crusty bread
1 garlic clove, extra, halved
100g feta cheese
¼ cup mint leaves
¼ cup flat leaf parsley leaves
Serves 4 Method
1. Place beans in a large ceramic bowl, cover with cold water and set aside for 12-24 hours to soak. Drain well, rinse and drain again.
2. Cover base of large frying pan with extra virgin olive oil and heat over high heat, add the beans, onion, garlic, carrot, celery, thyme and bay leaves, stir to coat. Pour over the chicken stock and add the tomatoes. Reduce heat to low, cover and simmer 2 hours or until beans are tender.
3. Drizzle both sides bread with olive oil and char-grill until toasted. Remove hot toasted bread to a board and rub with cut side of the garlic.
4. Taste the beans, adjust the seasoning as required. Remove the thyme and bay leaves. Crumble over the feta, scatter over the mint leaves and parsley. Serve with bread.
Serving suggestion: poke Gary’s cooked pork and fennel sausages into the baked beans and serve.
Note: we used mixture of large white lima beans and black beans from health food store.
??dash of balsamic at end
??red wine vinegar
2 cups (400g) large dried beans (see note)
Extra virgin olive oil
1 brown onion, finely chopped
1 garlic clove, thinly sliced
1 carrot, peeled, diced
1 stick celery, strings removed, diced
2 bunches thyme, secured together with kitchen string
2 dried bay leaves
2 cups chicken stock
400g can diced tomatoes
3-4 slices crusty bread
1 garlic clove, extra, halved
100g feta cheese
¼ cup mint leaves
¼ cup flat leaf parsley leaves
Serves 4 Method
1. Place beans in a large ceramic bowl, cover with cold water and set aside for 12-24 hours to soak. Drain well, rinse and drain again.
2. Cover base of large frying pan with extra virgin olive oil and heat over high heat, add the beans, onion, garlic, carrot, celery, thyme and bay leaves, stir to coat. Pour over the chicken stock and add the tomatoes. Reduce heat to low, cover and simmer 2 hours or until beans are tender.
3. Drizzle both sides bread with olive oil and char-grill until toasted. Remove hot toasted bread to a board and rub with cut side of the garlic.
4. Taste the beans, adjust the seasoning as required. Remove the thyme and bay leaves. Crumble over the feta, scatter over the mint leaves and parsley. Serve with bread.
Serving suggestion: poke Gary’s cooked pork and fennel sausages into the baked beans and serve.
Note: we used mixture of large white lima beans and black beans from health food store.
??dash of balsamic at end
??red wine vinegar
masterchef choc ripple cake
Ingredients
300mLs cream
1 tsp caster sugar
1 tsp vanilla essence
1 packet chocolate chip ripple biscuits
Orange liqueur
1 peppermint crisp chocolate bar
Method
1. Place the cream, sugar and vanilla in a bowl. Using an electric mixer, beat until firm peaks form.
2. Using a pastry brush, brush each biscuit with orange liqueur.
3. Join the biscuits together with a little of the whipped cream, lying on the side to create a log. Cover the entire log with remaining whipped cream. Place in the fridge for 6 hours to allow the flavours to develop.
4. Decorate the log by crumbling crushed peppermint chocolate down the centre. Slice on an angle to serve
300mLs cream
1 tsp caster sugar
1 tsp vanilla essence
1 packet chocolate chip ripple biscuits
Orange liqueur
1 peppermint crisp chocolate bar
Method
1. Place the cream, sugar and vanilla in a bowl. Using an electric mixer, beat until firm peaks form.
2. Using a pastry brush, brush each biscuit with orange liqueur.
3. Join the biscuits together with a little of the whipped cream, lying on the side to create a log. Cover the entire log with remaining whipped cream. Place in the fridge for 6 hours to allow the flavours to develop.
4. Decorate the log by crumbling crushed peppermint chocolate down the centre. Slice on an angle to serve
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