HAMBURGERS
Shape the
mince mixture into 4 large patties. Slide under a hot grill until well
browned on both sides and slightly pink inside. (Or dust with flour and
pan-fry in shallow oil over medium heat.) Split 4 large, round hamburger
buns and spread with butter or mayonnaise and mustard. Sandwich with
butter lettuce, sliced tomatoes, sliced sweet onion and a hot hamburger
patty. Pass the tomato sauce/ketchup or hot chilli jam.
(Serves
4)
ROASTED
BURGERS & POTATOES
4 unpeeled
potatoes
olive oil
salt and ground pepper
BBQ Sauce:
½ cup
beer
½ cup tomato sauce/ketchup
2 tbsp soft brown sugar
2 tbsp Worcestershire sauce
salt and ground pepper
(Serves 4)
Arrange 4
large hamburger patties on a large, oiled baking tray. Put thinly
sliced, unpeeled potatoes in a single layer on another oiled baking
tray. (If you like, line the baking trays with non-stick baking trays
with non-stick baking paper.) Drizzle with olive oil and season to
taste. Roast in a fierce oven, 240ºC for 20-30 minutes, or until the
burgers are browned and the potatoes are tender.
For the BBQ
Sauce:
Simmer
the ingredients together for 10 minutes.
Serve the burgers with BBQ sauce and a green salad.
SPICY
INDIAN MEATBALLS WITH CORIANDER AND EGG
flour
for dusting
2 tbsp sunflower oil
1 x 400 g tin Indian-style tomatoes
2 - 3 hard boiled eggs
handful of coriander
fresh lime juice
salt and ground pepper
(Serves 4)
Form the
basic mince mixture into 8 - 12 medium sized patties. Dust with flour and
brown in hot oil. Pour off the oil. Pour tomatoes into the pan. Cover and
simmer gently for about 20 minutes. Stir in quartered eggs and coriander
leaves. Add a squeeze of lime juice and check seasoning. Serve with
basmati rice, sweet chutney and hot pickles on the side.
MEATBALLS
IN TOMATO SAUCE ON ORZO
f
With wet
hands, form the basic mince mixture (page 105) into tiny meatballs
(about 40). Dust with flour. Brown in batches in oil over medium heat in
a wide pan, preferably non-stick. Set aside.
Pour off
the oil and add 12 tablespoons fresh oil to the pan. Add the onion and
cook gently with a pinch of salt until softened. Stir in the garlic,
tomatoes, stock and oregano. Return the meatballs to the pan. Cover and
simmer gently for about 15 minutes. Stir in crumbled feta and check
seasoning. Serve with hot, drained
GRILLED
KOFTA PITAS
To the
basic mince mixture add:
1 tsp
ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
Shape the
mince mixture into ovals, about 5 cm long (about 16 koftas), and thread
onto slim bamboo sticks. Brown under a hot grill, about 5 minutes per
side. Serve in warm pitas, halved and stuffed with cos lettuce. Spoon
over thick yoghurt mixed with chopped cucumber and fresh mint.
