Greek-style Lamb Meatballs

Ingredients

1/3 cup instant couscous
1/3 cup chicken stock
300 g ground lamb
1 tablespoon honey
1 teaspoon finely grated lemon rind
1 teaspoon chopped rosemary leaves
sea salt and cracked black pepper
80 g feta, coarsely chopped
flatbread, hummus, baby spinach leaves, mint leaves and halved cherry tomatoes, to serve

Method

  1. Place the couscous in a bowl and pour over the hot stock. Cover with plastic wrap and stand until the stock has been absorbed.
  2. Combine the couscous, lamb, honey, rind, rosemary, salt and pepper and mix well. Stir in the feta.
  3. Shape the mixture into 1/3-cup flat patties.
  4. Heat a non-stick frying pan over medium heat. Add the patties and cook for 4-5 minutes each side or until cooked through.
  5. To serve, place flatbread on serving plates and spread with hummus. Top with spinach, mint, tomato and the meatballs.

Makes 2 servings.

Source: Donna Hay

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Mediterranean-style Stuffed Eggplants

Ingredients

4 eggplants
1 onion
1 green pepper
1 chili
6-1/2 oz ground beef
6-1/2 oz feta cheese
1 clove garlic
salt and freshly ground pepper to taste
cayenne pepper
olive oil

Method

  1. Halve and hollow out the eggplants and dice 3-1/2 oz of the hollowed-out eggplant flesh.
  2. Finely dice the onion and the green pepper.
  3. Finely chop the chili and garlic.
  4. Dice the feta cheese and mix with the beef and the vegetables. Season with salt, pepper and cayenne pepper.
  5. Stuff the aubergines with the mixture. Place in an oiled baking dish, pour a little olive oil and bake in a preheated oven 350°F (180°C) for about 35 minutes.
  6. Remove from oven and serve hot.

Makes 4 servings.

Source: Mediterranean Cuisine

Grilled Portobello Burger

Ingredients

4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
4 ounces feta cheese, crumbled (1 cup)
1/2 cup jarred roasted red peppers, patted dry and chopped
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/2 cup mayonnaise
1/2 cup chopped fresh basil
4 (1/2 inch-thick) slices red onion
4 kaiser rolls, split and toasted
1 ounce (1 cup) baby arugula

Method

  1. Cut 1/16 inch-deep slits on top of mushroom caps, spaced 1/2 inch apart, in crosshatch pattern. Combine mushrooms, oil, vinegar, garlic, salt, and pepper in 1 gallon zipper-lock bag, seal bag, and turn to coat. Let sit for at least 30 minutes or up to 1 hour.
  2. Combine feta, red peppers, and sun-dried tomatoes in bowl. Whisk mayonnaise and basil together in separate bowl. Push 1 toothpick horizontally through each onion slice to keep rings intact while grilling.
  3. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  4. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
  5. Clean and oil cooking grate. Remove mushrooms from marinade, and brush onions all over with remaining mushroom marinade. Place onions and mushrooms, gill side up, on grill. Cook (covered if using gas) until mushrooms have released their liquid and are charred on first side, 4 to 6 minutes. Flip mushrooms and onions and continue to cook (covered if using gas) until mushrooms are charred on second side, 3 to 5 minutes.
  6. Transfer onions to platter and discard toothpicks. Transfer mushrooms to platter, gill side up, and divide feta mixture evenly among caps, packing down mixture. Return mushrooms to grill, feta side up, and cook, covered, until heated through, about 3 minutes.
  7. Return mushrooms to platter and tent with aluminum foil. Spread basil mayonnaise evenly over roll bottoms and top each with 1 mushroom and 1 onion slice. Divide arugula evenly among burgers, then cap with roll tops. Serve.

Makes 4 servings.

Source: America’s Test Kitchen

Ricotta Pancakes with Tomato and Arugula

Ingredients

300 g baby roma tomato
2 tbsp extra virgin olive oil
1 cup ricotta cheese
1 egg
1-1/4 cups milk
1-1/4 cups self-raising flour
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
30 g butter
1 tbsp white balsamic vinegar
250 g arugula
1/2 small red onion, about 50 g, sliced thinly

Method

  1. Preheat oven to 220ºC/425ºF.
  2. Place tomatoes in a small baking dish. Drizzle with half the oil, then season. Roast for l0 minutes or until skins just split.
  3. Whisk ricotta and egg in a medium bowl until combined. Whisk in milk, then flour. Stir in basil and parmesan. Season.
  4. Melt a little of the butter in a large frying pan over medium heat. Pour 1/4-cups of mixture into pan, allowing room for spreading. Cook pancakes for 2 minutes each side or until golden and cooked through. Stack pancakes and cover to keep warm.
  5. Wipe out pan with paper towel. Repeat step 4 with the remaining butter and batter to make a total of 12 pancakes.
  6. Place arugula and onion in a medium bowl with vinegar and remaining oil, season to taste. Toss gently to combine.
  7. Serve warm pancakes topped with arugula mixture and tomatoes.

Makes 4 servings.

Source: Everyday Powerfoods

Mediterranean-style Eggplant Rolls

Ingredients

2 eggplants (aubergines), sliced 1/4-inch thick
3 tablespoons extra-virgin olive oil
3 medium tomatoes, seeded and diced
5 ounces mozzarella cheese, diced
2 tablespoons fresh basil, torn
salt and freshly ground black pepper
fresh basil leaves, to serve

Dressing

1 tomato, diced
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons pine nuts, toasted
salt and freshly ground black pepper

Method

  1. To make the dressing, saute the tomato in 1 tablespoon of the oil in a small saucepan over medium heat until softened, 2-3 minutes.
  2. Add the remaining oil, balsamic vinegar, and pine nuts. Season with salt and pepper.
  3. Cook for 1 minute until warmed through. Set aside.
  4. Brush the slices of eggplant on both sides with oil.
  5. Heat a grill pan and grill the eggplant until softened and just browned, about 5 minutes each side. Let cool slightly.
  6. Preheat the oven to 350°F (180°C). Oil a large baking dish.
  7. Mix the tomatoes, mozzarella, and basil in a medium bowl. Season with salt and pepper.
  8. Spoon a little of the tomato mixture onto the end of each slice of eggplant and roll up.
  9. Arrange the rolls, seam-side down, in the prepared baking dish.
  10. Bake until the mozzarella has melted, about 15 minutes.
  11. Arrange the rolls in a serving dish and spoon the dressing over the top.
  12. Garnish with the basil and serve warm.

Makes 4 to 6 servings.

Source: Modern Mediterranean Cooking