mincerecipes
4 Reduce heat to low. Add
beef to pan and cook for
30 minutes.
5 Meanwhile, put potato in
a large pan and cover with
water. Bring to the boil over a
medium heat and cook for
10 minutes. Drain, then dry
with paper towel.
6 Heat oil in a large heavy-
based frying pan over a
medium heat. Add potato
and cook, stirring occasionally,
for 10 minutes or until golden.
Remove from heat and
sprinkle with salt and dill.
7 To make dressing, put
all ingredients in a screw-top
jar. Seal with a lid and shake
to combine. Pour dressing
over salad just before serving.
Remove toothpicks from beef
and drizzle with sauce. Serve
with potato and salad.
■ Per serve:
3026kJ; protein
61g; total fat 42g (sat. fat 14g);
carbs 14g; sodium 1469mg;
Gl estimate high
Lamb koftas
Preparation time: 2 0 mins
Cooking time: 30 mins
Serves 4
500g lamb mince
1 clove garlic, finely
chopped
1 medium brown onion,
finely chopped
Vz
cup flat-leaf parsley,
roughly chopped
Finely grated zest of
1 lemon
1 tsp ground allspice
Sea salt and freshly ground
black pepper, to season
2 Tbsp olive oil
4 baby radicchios, halved
Extra 2 tsp olive oil
2 medium zucchinis,
diagonally sliced
2 lemons, halved
Mint leaves, torn, to serve
Plain Greek-style yoghurt,
to serve
Hummus, to serve
1 Put lamb, garlic, onion,
parsley, lemon zest and allspice
in a large bowl. Season with
salt and pepper, and mix to
combine. Shape mixture into
long, thin sausage shapes, then
thread onto metal skewers.
2 Preheat a barbecue grill
or hotplate to high. Brush
grill with 1 Tbsp of the oil.
Brush koftas with remaining
oil, put on grill and cook for
3 minutes, turning occasionally,
until browned. Reduce
temperature to medium and
cook, turning, for 7 minutes
or until cooked through.
3 Brush radicchio on each
side with 1 tsp of the extra
oil, put on grill and cook for
1
Vz
minutes on each side or
until lightly charred.
4 Brush zucchini on each side
with remaining extra oil, put on
grill and cook for 3 minutes on
each side or until charred.
5 Put lemon halves, cut-side
down, on grill and cook for
5 minutes or until charred.
6 Sprinkle mint over yoghurt.
Serve with koftas, hummus,
radicchio, zucchini and lemon.
■ Per serve:
1538kJ; protein
29g; total fat 24g (sat. fat 7.5g);
carbs 6g; sodium
416mg;
Gl estimate low (does not include
'to serve' items)
Middle Eastern beef with
chickpeas on flatbread
Preparation: 10 mins
Cooking time: 25 mins
Serves 4
4 Tbsp olive oil
1 large brown onion,
roughly chopped
2 cloves garlic, roughly
chopped
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cumin
Vz
tsp ground chilli powder
1 Tbsp ground coriander
1 tsp brown sugar
1 50ml water
500g ground beef mince
1 medium carrot, peeled,
grated
240g chickpeas, cooked,
drained
Handful flat-leaf parsley
leaves, roughly chopped
Sea salt and freshly ground
black pepper, to season
8 flatbreads
1 cup plain Greek-style
yoghurt
Vz
tsp sumac
Extra handful fiat-leaf
parsley, roughly chopped,
to serve
10 cherry tomatoes,
quartered
1 Lebanese cucumber,
peeled, seeded, roughly
diced
1 Heat 2 Tbsp of the oil in a
large heavy-based frying pan
over a low heat. Add onion and
garlic, and cook until onion
is softened. Reduce heat to
low. Add spices, coriander and
sugar, and stir to combine.
Gradually add water, and
cook, stirring, until water is
absorbed. Increase heat to
medium, add beef and cook,
breaking up clumps with a
wooden spoon, until browned.
Reduce heat to low, add carrot,
chickpeas and parsley and
cook for a further 10 minutes.
Season, and remove from heat.
2 Heat a large griddle pan
over a medium heat. Brush
each flatbread with remaining
oil, add to pan and cook
on each side until slightly
browned. Remove from heat
and transfer to serving plates.
3 Spoon mince mixture
on 1 side of each flatbread.
Top with a dollop of yoghurt
and sprinkle over sumac.
Roll up bread, if desired.
Serve sprinkled with extra
parsley and with tomato and
cucumber on the side.
■ Per serve:
3360kJ; protein
42g; total fat 35g (sat. fat 9.5g);
carbs 71.5g; sodium
778mg;
Gl estimate high
Tandoori chicken balls
Preparation time: 15 mins
Cooking time: 3 0 mins
Serves 4
500g chicken mince
1 clove garlic, minced
1 small brown onion, finely
chopped
Vz
cup finely chopped
coriander
1 cup wholemeal
breadcrumbs
2 tsp tandoori paste
4 cauliflower florets,
roughly chopped
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BETTER HOMES AND GARDENS, APRIL 2011 bhg.com.au
