How NASA helped deliver the perfect toasted cheese sandwichThe only thing better than a piping hot toasted cheese sandwich is a piping hot toasted cheese sandwich brought right to you. Problem is, by the time it's delivered it's usually cold, soggy and...
Al dente: Cook your pasta like the Italians doItalians eat their pasta al dente, which means a little hard on the tooth, this is important because it keeps the pasta at an appropriate texture. Pasta cooked al dente will taste great and not be...
Australian dieticians reject paleo diet as 'suspicious, impractical'While "paleo" remains a bit of a buzzword in foodie culture, the Dietitians Association of Australia has joined the ranks of professionals opposed to the diet saying the scientific evidence doesn't...
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.