Lamb and Lentil Patties with Minted Feta Mayo and Kumara Chips

Ingredients

KUMARA CHIPS

800g red kumara, scrubbed and cut into 1.5cm-thick chips

1 teaspoon finely chopped rosemary leaves

LAMB AND LENTIL PATTIES

    600g lamb mince

    1/4 teaspoon salt

    1 can brown lentils, drained and rinsed

    1 courgette, grated

    1 cup wholemeal breadcrumbs

    1 clove garlic, minced

    2 teaspoons finely chopped rosemary leaves

    30g Kalamata olives, finely chopped

    1 tablespoon Worcestershire sauce

    1 egg

MINTED FETA MAYO

    100g feta cheese

    1 1/2 tablespoons boiling water

    3 tablespoons mayonnaise

    1 tablespoon chopped mint leaves

    Zest of 1/2 a lemon

    1 teaspoon lemon juice

    1 teaspoon runny honey

SALAD

    1/3 bag baby spinach leaves

    2 tomatoes, cut into wedges

    1 carrot, peeled and grated

    Juice of 1/2 a lemon

    1 tablespoon chopped mint leaves, to serve

Method

Preheat oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Bring a half full kettle to the boil.

Toss kumara chips with rosemary and a drizzle of oil on prepared tray and season with salt and pepper. Roast for about 25 minutes, or until cooked through. Turn once during cooking.

In a large bowl, combine all lamb and lentil patty ingredients, season with pepper and mix using clean hands. Use a ½ cup measure to scoop out mixture and shape into patties, about 2cm-thick. Set aside on a plate.

    Heat a drizzle of oil in a fry-pan on medium heat. Cook patties, in batches, for 4 minutes each side, or until just cooked through. Press patties down with a fish slice when cooking to help seal. Alternatively, cook on BBQ. Remove and rest, covered with foil, for a few minutes.

    While patties rest, place feta and boiling water in a medium bowl and whisk with a fork until smooth. Add all remaining minted feta mayo ingredients and mix well. Season with pepper.

    Place spinach, tomatoes and carrot in a large bowl. Toss with lemon juice and a drizzle of olive oil just before serving.

    Divide kumara chips and lamb patties between plates. Serve salad on the side and drizzle over minted feta mayo. Garnish with mint.

Jambalaya

INGREDIENTS

• 3 cups long-grain rice
• 1 1/2 Tbsp olive oil
• 400g chicken thighs, cut into bite-size pieces
• 2 chorizo sausages, sliced
• 1 onion, diced
• 2 celery sticks, diced
• 1 red capsicum, seeds removed, diced
• 1 green capsicum, seeds removed, diced
• 4 cloves garlic, minced
• 1 Tbsp sweet or traditional paprika
• 2 Tbsp fresh oregano, finely chopped
• 2 Tbsp fresh oregano, finely chopped
• 1/2 tsp cayenne pepper (optional)
• 2 1/2 cups chicken stock
• 400g can diced tomatoes
• 2 tsp sugar
• sea salt
• handful fresh parsley leaves, finely chopped

METHOD

1. Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.

2. Meanwhile, heat olive oil in a sauce¬pan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.

3. Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper. Stir and cook for another 2 minutes until fragrant.

4. Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.

Tip: check the label on the chorizo and chicken stock if eating gluten free.

Delish brown lentil tomato herby soup

FOR THE LENTIL TOMATO SOUP

• 1cup lentils, washed and picked over
• 1tablespoon extra virgin olive oil
• 1medium onion, chopped
• 2garlic cloves, minced
• 1carrot, diced
• 1stalk of celery, diced
• Salt to taste
• 1can chopped tomatoes, with juice
• 5cups water
• A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
• Freshly ground pepper to taste
• Grated Parmesan or Gruyère for serving
• 1to 2 tablespoons chopped flat-leaf parsley

FOR THE LENTIL TOMATO SOUP

• 1Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

Perfect Plum Muffins

These are moist, a good size, and yummy without being too sweet. Over time I'm wanting to play around with the recipe to see if I can reduce the sugar and change the flour a bit, but for now, here it is....

Ingredients:
2 Cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
2 eggs
1/2 cup olive oil (or maybe try butter?)
1 cup greek yogurt
1 Tbsp milk
320g chopped plums (or any juicy fruit)

Method:
Preheat oven to 175deg. Sift flour, baking powder, and baking soda. Add sugar. In a separate bowl whisk together eggs, olive oil, yogurt, until smooth. Pour wet into dry. Do not over stir. Gently stir in the plums (just a few turns). Fill the muffin cups. Bake for about 20 min until golden.

Cashew Banana Chew

Sourced from Nicola Galloway's Homegrown Kitchen

Ingredients:
- 1/2 cup cashews
- 2 ripe bananas
- Squeeze lemon
- 1/2 teaspoon lemon zest
- 50g melted butter (or 4 Tablespoons oil)
- Few drops vanilla
- 1/2 teaspoon cinnamon
- 1/2 cup rolled oats
- 1/2 cup dessicated coconut
- 1 small apple, grated
- 1 egg

Method:
Preheat oven to 180. Line a 25cm tin with baking paper. Place cashews in food processor and blitz. Mash banana, then fold in cashews, lemon juice, zest, butter, vanilla. Add remaining ingredients. Pour into prepared tin, and bake for 20min, or until hard to touch. Cut into squares or fingers. Store in fridge for 5 days, or freeze.

Chickpea Burgers

Ingredients

2x 400g cans chickpea, rinsed and drained

garlic clove, chopped

2 small / 1large red onion, roughly chopped

handful parsley

2 tsp ground cumin

2 tsp ground coriander

1 tsp chilli powder (opt)

4 tbsp plain flour

4 tbsp sunflower oil

 toasted pita bread

200g tub tomato salsa, to serve

green salad, to serve

Method

Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into eight patties with your hands.

Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.