Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
Authentic fried riceI'm going to attempt to unravel the myth of cooking fried rice for you. Because we all know that the fried rice you get from the local take away can never be recreated at home. Or can it?
Spicy lamb and rocket on turkish
- 750g lamb mince
- 2 cloves garlic, crushed
- 1⁄4 cup chopped parsley
- 2 teaspoons each dried cumin and coriander
- 1 teaspoon grated lemon zest
- Olive oil spray
- 1 loaf Turkish bread
- 100g tub Hommus Dip
- 100g bag baby rocket
- Natural low-fat yogurt, to serve
1. Place mince, garlic, parsley, spices and zest in a large mixing bowl; mix well using hands to combine. Shape into 8 thick, sausage-shaped logs. Chill for 30 minutes until firm.
2. Heat a large non-stick frying pan over moderate heat; spray with olive oil. Cook patties for 10-12 minutes, turning occasionally to brown all over.
3. Cut bread through middle lengthwise,then in half to make 4 pieces. Grill or toast until golden brown. Spread with hommus. Top with rocket leaves, then lamb. Dollop servings with yogurt.
Cook lamb on the barbie, under a grill or in a frying pan. Great with chilli relish or tomato chutney.