Mince Lettuce Cups

Serves 3-4

Get This -

500g beef mince
1 teaspoon curry powder (or less to taste)
1 teaspoon white pepper
1 teaspoon garam masala
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1/4 cup fresh coriander, chopped (including stalks)
1 tablespoon vegetable or peanut oil
1 tablespoon lime juice
1/2 red onion, diced
1 carrot, diced
1/2 red capsicum, diced
cos or iceberg lettuce leaves, washed
snow peas or bean sprouts for garnish


Do This -

1. Mix mince, spices, herbs, sauces and ginger in a bowl with hands and set aside for 15 minutes.
2. Fry onion, carrot and capsicum in oil until softened.
3. Add mince and stir until cooked through.
4. Add lime juice & finley sliced snow peas or bean sprouts.
5. Serve in lettuce cups

4 Ingredients Beef & Coconut Satay

Serves 4

Get This -

* 500g (1 pound) diced beef (also great with pork, chicken or prawns)

* 1–2 teaspoons curry powder

* 2 tablespoons (50g) crunchy peanut butter

* 1 cup (250ml) coconut milk

Do This -

Heat a large nonstick frying pan until hot. Add 2 tablespoons of water and cook the beef for 3 minutes, stirring occasionally, until brown.

Reduce heat, add the curry powder, mix well and cook for 1 minute. Add the peanut butter and coconut milk and stir well until combined. Reduce the heat and simmer for 5 minutes.

Chickpea Vegie Burgers

Serves 4 large or 8 small burgers

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400g can chickpeas, drained, rinsed

1 small carrot, peeled, grated
zest 1 lemon, plus juice ½
1 tsp ground cumin
small bunch coriander, chopped
2/3 cup wholegrain breadcrumbs

2 eggs, lightly beaten

1 teaspoon minced garlic

2 teaspoons olive oil

4 large or 8 mini bread rolls, halved crossways

green oak lettuce leaves

slices canned beetroot, drained

large tomato, sliced
red onion, sliced thinly
cucumber, sliced
sauce of your choice (Tahini Mayonnaise is my favourite)

Do This -

1. Place chickpeas in a bowl. Using a potato masher, mash until almost smooth. Add carrot, lemon zest, lemon juice, cumin, half the coriander, eggs, breadcrumbs and garlic. Season with salt & pepper. Mix to combine. Shape mixture into desired number and size of patties.
2. Heat oil in a frying pan over medium heat. Cook patties, turning, for 4 to 5 minutes each side or until heated through.
3. Meanwhile, preheat grill on high. Toast cut side of rolls for 2 to 3 minutes or until golden. Top roll bases with beetroot, lettuce, tomato, onion, cucumber, the remaining coriander, patties and roll tops. Serve with your favourite sauce.

Indian-style Kedgeree

From Taste.com.au

Serves 4

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1 1/2 cups long-grain white rice

30g butter

1 medium brown onion, finely chopped

1 garlic clove, crushed

1 tablespoon medium curry powder

200g smoked trout fillets, flaked

2 tablespoons finely chopped fresh coriander leaves

2 tablespoons finely chopped fresh flat-leaf parsley leaves

4 hard-boiled eggs, quartered

Do This -

1. Cook rice following packet directions. Line a baking tray with baking paper. Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.
2. Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.
3. Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve.

Options for next time - use prawns instead of smoked trout, add 1 large red chilli, serve with lemon wedges as well as boiled eggs.


Recipe from Taste.com.au