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KORMA ZUCCHINI AND CHICKPEA BURGERS

Serves 4

  • 1 onion, finely chopped
  • 25g/1oz butter
  • 1 garlic clove, crushed
  • 2 medium-sized zucchini, finely diced or grated
  • 225g/8oz carrots, coarsely grated
  • 397g/14oz can chickpeas, drained and rinsed
  • 75g.3oz fresh breadcrumbs
  • 2 teaspoons mild or korma curry paste (you can use any flavour, these are just suggestions)
  • 2 tablespoons crunchy peanut butter (or I have used Tahini paste which was successful)
  • 1 medium egg yolk
  • 3 tablespoons chopped fresh parsley
  • Sea salt and freshly ground black pepper

TO SERVE

  • 4 wholemeal or ciabatta bread rolls, halved
  • 4 tablespoons mayonnaise
  • 2 tablespoons chopped fresh coriander
  • a few crisp green salad leaves
  • 2 tomatoes, thinly sliced

Fry the onion in the butter for 5 minutes until soft and lightly browned. Add the garlic, zucchini and carrots and fry for 5 minutes over a high heat until soft.  Leave to cool.

Blend the chickpeas in a food processor until smooth. Scrape them into a bowl and mix in the cooked vegetables and the remaining ingredients.

Shape the mixture into 4 x 10cm flat discs, either by hand or by pressing the mixture into a metal pastry cutter. Cover and chill for at least 2 hours or until required.  (You can make the discs small if you prefer).

Brush the outside of each burger with a little oil and barbecue over medium-hot coals for 6-7 minutes on each side.  If preferred you can cook them in a frying pan inside.

Lightly toast the bread rolls, cut-side down , on the barbecue for a couple of minutes. Mix the mayonnaise with the coriander and spread a little over the bottom half of each bun. Cover with the salad leaves, sit a burger on top and finish with a few slices of tomato and the rest of the mayonnaise.

This recipe is from Ainsley Harriott’s Barbecue Bible.

 

 

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LAMB CUTLETS WITH SATAY SAUCE

Serves 4

  • 2 teaspoon ground turmeric
  • 1/2 teaspoon caster sugar
  • 1/4 cup (60mls) light olive oil
  • 12 French-trimmed lamb cutlets
  • Handful coriander leaves
  • Handful mint leaves
  • 1 red onion, thinly sliced
SATAY SAUCE
  • 1 cup (250mls) coconut cream
  • 1 tablespoon Thai red curry paste
  • 2/3 cup (100g) coarsely chopped dry-roasted peanuts
  • 1 tablespoon brown sugar
  • 1 tablespoon tamarind paste
For the satay sauce, heat 1/2 cup (125mls) coconut cream in a saucepan over medium-high heat for 6-7 minutes or until cream has split and most of the water has evaporated. Reduce heat to medium, add curry paste and fry, stirring, for 1-2 minutes until fragrant and paste loses its rawness. Add peanuts, sugar, tamarind paste and remaining 1/2 cup (125mls) coconut cream, and cook for 2-3 minutes until thoroughly combined but still saucy. Set aside.
Whisk the turmeric, sugar, 2 tablespoons oil and 1 teaspoon sea salt together in a shallow dish. Add lamb cutlets and set aside to marinate for 5 minutes.
Preheat a chargrill pan to medium-high and drizzle with the remaining 1 tablespoon oil. Grill the lamb cutlets for 3 minutes on each side or until crusty on the outside, but still pink in the centre.
Transfer to a platter and scatter with herbs and onion. Serve with satay sauce, a green salad and steamed rice.
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CORIANDER, MINT AND GINGER CHICKEN

I love this dish it is easy to prepare and very tasty.  The fresh mint and fresh coriander work well together.  It’s great if you can marinate the chicken for a few hours, however if you don’t have time it still works really well when it’s cooked straight away.

  • 1/4 cup olive oil
  • 1/4 cup light soy sauce
  • 1 bunch fresh mint
  • 1 bunch fresh coriander
  • 1 tbsp grated ginger
  • 1 clove garlic, crushed
  • 2 spring onions, chopped
  • 1 tsp caster sugar
  • 8-10 chicken thighs or 4 chicken breasts (cut each breast into 3 pieces)

Mix all ingredients in a food processor if you have one, if not chop the mint and coriander and mix together.  Add the chicken and leave to marinate for a few hours or overnight if possible.

Cook in a hot frying pan or on the BBQ.  Taste great hot or cold – so make extra and it can be your lunch the next day.

Serve with boiled new potatoes and salad.

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PORK CUTLETS IN HOISIN AND GINGER MARINADE

Serves 4

  • 80mls/1/3 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil, plus extra to brush
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 2 garlic gloves, crushed
  • 4 pork loin cutlets

Stir together the hoisin sauce, soy sauce, olive oil, honey, ginger and garlic in a shallow non-metallic dish. Add the pork and stir well. Cover and marinate in the fridge for at least 2 hours

Preheat your barbecue or chargrill to high heat and brush with olive oil. Cook the pork cutles for 3-4 minutes on each side, or until cooked to your liking.

Serve with roast potatoes and steamed corn.

This recipe is from Holiday by Bill Granger

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CHICKPEA BURGERS

Serves 4

– 2 x 400g cans chickpeas, drained and rinsed
– 11/2 cups (105g) fresh breadcrumbs
– 1/2 cup flat-leaf parsley leaves
– 150g goats cheese
– 1/2 cup polenta for coating
– Olive oil, for brushing
– 40g butter
– 2 garlic cloves, sliced
– 200g silver beet (Swiss chard), trimmed and chopped
– 4 slices crusty bread, whole-egg mayonnaise and store-bought caramelized onions to serve

Place the chickpeas, breadcrumbs, parsley and cheese in a food processor and process until combined. Shape mixture into 4 equal sized patties – I made 8 smaller patties I found them easier to cook. Pour the polenta into a bowl and evenly cover the patties, refrigerate for 30 minutes. Heat a non-stick frying pan over a medium heat. Brush the patties with oil and cook for 4 minutes each side until golden. Set aside.

Melt the butter in a non-stick frying pan over a medium heat. Add the garlic and sliver beet and cook until just wilted. Top bread with mayonnaise, patties, onion and silver beet to serve.

This recipe is from the Donna Hay Magazine – April/May 2011Issue

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Bacon-wrapped chicken burgers

Serves 4

  • 450g fresh chicken mince
  • 1 onion, grated
  • 2 garlic cloves, crushed
  • 55g (2oz) pine kernels or cashews, toasted
  • 55g (2oz) Gruyere cheese, grated
  • 2 tablespoon fresh snipped chives
  • Salt and pepper
  • 2 tablespoon wholemeal flour
  • 8 lean back bacon rashers
  • 1-2 tablespoon sunflower oil
  • 4 ciabatta rolls
  • Shredded iceberg lettuce
  • Sliced tomato

Place the chicken mince, onion, garlic, pine kernels or cashews, cheese, chives and salt and pepper to taste in a food processor (if you have one otherwise mix by hand). Using the pulse button, blend the mixture together using short sharp bursts. Scrape out on to a board and shape into 4 equal-sized burgers. Coat in the flour, then cover and leave to chill for 1 hour.

Wrap each burger with 2 bacon rashers, securing in place with a wooden cocktail stick.

Heat a heavy-based frying pan and add the oil. When hot, add the burgers and cook over a medium heat for 5-6 minutes on each side or until thoroughly cooked through.

Suggested serving:  Arrange some shredded iceberg lettuce, sliced tomato and thinly sliced red onions on the bases of 4 ciabatta rolls. Top with a burger and a spoonful of mayonnaise.

This recipe is from The Burger Book by Gina Steer

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KORMA ZUCCHINI AND CHICKPEA BURGERS

Serves 4

  • 1 onion, finely chopped
  • 25g/1oz butter
  • 1 garlic clove, crushed
  • 2 medium-sized zucchini, finely diced or grated
  • 225g/8oz carrots, coarsely grated
  • 397g/14oz can chickpeas, drained and rinsed
  • 75g.3oz fresh breadcrumbs
  • 2 teaspoons mild or korma curry paste (you can use any flavour, these are just suggestions)
  • 2 tablespoons crunchy peanut butter (or I have used Tahini paste which was successful)
  • 1 medium egg yolk
  • 3 tablespoons chopped fresh parsley
  • Sea salt and freshly ground black pepper

TO SERVE

  • 4 wholemeal or ciabatta bread rolls, halved
  • 4 tablespoons mayonnaise
  • 2 tablespoons chopped fresh coriander
  • a few crisp green salad leaves
  • 2 tomatoes, thinly sliced

Fry the onion in the butter for 5 minutes until soft and lightly browned. Add the garlic, zucchini and carrots and fry for 5 minutes over a high heat until soft.  Leave to cool.

Blend the chickpeas in a food processor until smooth. Scrape them into a bowl and mix in the cooked vegetables and the remaining ingredients.

Shape the mixture into 4 x 10cm flat discs, either by hand or by pressing the mixture into a metal pastry cutter. Cover and chill for at least 2 hours or until required.  (You can make the discs small if you prefer).

Brush the outside of each burger with a little oil and barbecue over medium-hot coals for 6-7 minutes on each side.  If preferred you can cook them in a frying pan inside.

Lightly toast the bread rolls, cut-side down , on the barbecue for a couple of minutes. Mix the mayonnaise with the coriander and spread a little over the bottom half of each bun. Cover with the salad leaves, sit a burger on top and finish with a few slices of tomato and the rest of the mayonnaise.

This recipe is from Ainsley Harriott’s Barbecue Bible.

 

 

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LAMB KEBABS WITH CAPSICUM AND TOMATOES

LAMB KEBABS WITH CAPSICUM AND TOMATOES

Serves 4

  • 500g lean lamb leg steaks
  • 1 large red capsicum
  • 1 large yellow capsicum
  • 8 chestnut mushrooms
  • 8 cherry tomatoes
  • Olive oil, to drizzle

HERB PASTE

  • Finely grated zest and juice of 1 lemon
  • 2 garlic cloves, peeled and finely chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried mint
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground rosemary
  • ½ teaspoon dried tarragon
  • 1 tablespoon olive oil
  • Sea salt and black pepper

Cut the lamb steaks into 2.5cm cubes and place in a bowl. Stir together all the ingredients for the herb paste and pour over the lamb. Toss well to coat the pieces evenly. Cover the bowl with cling film and leave to marinate in the fridge for several hours, or overnight. Soak 6-8 bamboo skewers in cold water for at least 20 minutes.

Halve the capsicum, remove the core and seeds, then cut into 2.5cm pieces. Thread the peppers, lamb, mushrooms and cherry tomatoes alternately on the soaked bamboo skewers.

Heat the barbecue or place a griddle or frying pan over a high heat. Drizzle a little olive oil over the skewers and sprinkle with some salt and pepper. Barbecue or grill the skewers for 21/2 – 3 minutes on each side. Leave to rest for a minute or two then serve with a side salad of your choice.

This recipe is from Healthy Appetite by Gordon Ramsay

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Chicken Fajitas

Serves 4 

  • 4 chicken breasts
  • 1 fresh red chilli, seeded and finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons runny honey
  • 2 tablespoons soy sauce
  • 4 tablespoons lime juice
  • 4 ripe tomatoes, diced
  • 4 spring onions, chopped.
  • 1 white onion (sliced)
  • 2 avocados
  • 2 red capsicum
  • 1 cup shredded iceberg or cos lettus
  • 2-3 tablespoons olive oil
  • 8 flour tortillas, to serve 

Cut each breast into lengthwise strips. Combine chilli, garlic, ginger, honey, soy sauce and lime juice. Add chicken to the mixture and toss to coat evenly. Cover and refrigerate for 30 minutes. 

Combine tomatoes and spring onion and season to taste.  Cut avocados in half, slice and drizzle over extra lime juice to prevent browning. 

Preheat a barbecue or frying pan to medium-high.  Add capsicum and onions and cook for 4 minutes until tender, transfer to bowl and keep warm.  On the barbecue or in the same frying pan cook chicken strips for 3-4 minutes on each side, until browned and cooked through.  Add the chicken strips to the capsicum and onion mixture. Spoon into tortillas and top with avocado and tomato mixture. 

Delicious.

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