Archive for November, 2010

Thai Turkey Burgers

500g Turkey mince (you can substitute chicken or pork mince)

2 stems of spring onion, finely shredded

1 large clove of garlic, finely grated

1/2 thumb sided piece of ginger, peeled and finely grated

1 large green chilli, finely chopped (you can remove the seeds for a milder flavour)

2 tablespoons of corriander, finely chopped

1 lime, juice and zest

2 tablespoons of fish sauce

1 tablespoon of soy sauce

2 tablespoons of sesame seeds

1 egg

Oil Spray

Mix all the ingredients in a large bowl, mash with a potato masher or fork

(Do not use a food processor, as it destroys the texture)

Leave in the fridge for at least 1 to 2 hours for the flavours to mature

Form into patties

Spray a grill pan or bbq with oil spray

Cook on a medium/high heat until cooked through

Serve with sweet chilli sauce with asian greens, shredded carrot, and beanshoots

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  • 1 tbs finely chopped fresh rosemary
  • 2 tsp wholegrain mustard
  • 1 1/2 tbs olive oil
  • 12 (about 550g) lamb cutlets, excess fat trimmed
  • Salt & freshly ground black pepper
  • 250g green beans, topped
  • 50g (1/4 cup) kalamata olives, unpitted
  • 1 small garlic clove, crushed
  • 1 tbs fresh lemon juice

Preheat a barbecue plate or frying pan over medium-high heat.

Combine the rosemary, mustard and 1 tbs of the oil in a bowl.

Add the lamb and turn to coat.

Season with salt and pepper.

Cook lamb for 2-3 minutes each side for medium or until cooked to your liking.

Transfer to a plate and cover with foil.

Set aside for 5 minutes to rest.

Meanwhile, cook the beans in a saucepan of salted boiling water for 1 minute or until bright green and tender crisp –  Drain.

Heat remaining oil in pan over high heat.

Add beans, olives and garlic and cook, stirring, for 2-3 minutes or until heated through.

Add the lemon juice and season with salt and pepper.


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Tangy Surprise Mash

White Bean and Fetta Mash

* A tangy side dish for grilled meat

  • 2 tsp olive oil
  • 1 spring onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 tbs fresh lemon juice
  • 35g reduced-fat feta, crumbled
  • Salt & freshly ground black pepper

Heat the oil in a non-stick frying pan over medium heat.

Add the spring onion onion and garlic and cook, stirring, for 3-4 minutes or until onion softens.

Add the cannellini beans, lemon juice and feta and cook, stirring, for 1-2 minutes or until heated through.

Place the bean mixture in the bowl of a food processor and process until almost smooth.

Return to pan and place over low heat.

Cook for 1 minute or until heated through.

Season with salt and pepper.

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You Will Need (Per Person):

1 serve Bronze Extruded Organic Pasta (Woolie’s Macro Brand)

* See bottom of page for more information

1 vine ripened tomato (cored and cubed)

1 handful of fresh basil leaves (Finely shredded)

1/4 green chilli

1/3 red chilli

1 small garlic clove (crushed or shredded on a microplane)

1/4 cup white wine

1 tablespoon of butter

100g of prawn meat (shelled prawns, de-headded, de-veined, de-tailed)


Cook pasta according to the instructions on the packet

At the same time in a large deep frying pan

Melt the butter and add the garlic

When it starts to caramalise add the chillies and the prawns

after 45-60 seconds turn the prawns

When they have completely turned pink add the tomatoes

Sautee for 1 minute then add the white wine

Just before serving add the shredded basil

Toss the pasta through the sauce before serving with a sprig of basil and a small wedge of lime.

* HESTON BLUMENTHAL shows us that sauce sticks to bronze extruded pasta because of the texture it creates on the outside.  Plastic mould extruded pasta is too smooth so the sauce won’t stick.


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Step 1

Madeira Cake (make the day before)

Yes you can use store bought Madeira Cake, but you won’t have the same sense of achievement.

My oven is currently broken, so in this case – I didn’t have a choice

preheat oven to 180c

Grease a loaf tin with butter and then line with baking paper

125g softened butter

1 cup caster sugar

2 eggs

1 1/2 cups Self Raising Flour

1/2 cup low fat milk

1 teaspoon vanilla

Cream butter and sugar with an electric mixer

Then add eggs one at a time

Then sift in the flour

Add the milk and vanilla

Bake for 35-45minutes

Cool for 10 minutes in the pan before transferring to a cooling rack

At the bottom of a glass baking dish, line the base with slices of Madeira Cake half a centimeter thick

Step 2

The Cheesecake

500g Philadelphia Light Cream Cheese

1 1/3 cups of Smooth Yoghurt

2 tablespoons of caster sugar

The seeds of 1 vanilla bean (or 1 teaspoon of vanilla paste)

1 1/2 teaspoons of Gelatin dissolved in 100g boiling water

Blend all the ingredients together with an electric mixer

Pour over the Madeira Cake

Cover with gladwrap and set in the fridge for a at least 2 1/2 hours

Setp 3

The Lemon Curd Topping

125g of reduced salt butter

The zest of 1 lemon

1 cup of lemon juice, strained

1 cup caster sugar

2 teaspoons of gelatin

3 eggs (whisked before incorporating)

In a small saucepan on a gentle heat, melt the butter.

Add the lemon juice, zest, sugar and bring to the boil

Simmer for 1 minute

Add the gelatin, and stir until dissolved

Remove from the heat and let the liquid stand for 10-20 minutes

Add the eggs and mix, in the saucepan, with an electric mixer

When smooth, return to the stove on a medium heat and whisk until thick and smooth

Remove from the heat and stand

When at room temperature, spread over the cheesecake

Garnish with individual raspberries

Cover with gladwrap and chill in the fridge for a couple of hours (ideally overnight)

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