Moroccan-style Chicken Sandwich

Ingredients

1 lb ground chicken (preferably not 100% breast meat)
1/2 medium yellow onion, grated on
the large holes of a box grater
3 Tbsp chopped fresh mint
2 Tbsp harissa
1-1/2 tsp groundcumin
1-1/2 tsp finely grated fresh ginger
Kosher salt
3 medium carrots, grated on the large holes of a box grater or cut into thin strips with a julienne peeler
1 Tbsp fresh lemon juice; more to taste
2 tsp granulated sugar
1 tsp cumin seed
vegetable oil for grilling
4 mini whole-wheat pitas, slit open
1-1/2 oz crumbled feta (1/3 cup)

Method

  1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  2. With your hands, gently mix the chicken, onion, 1 Tbsp of the mint, the harissa, ground cumin, ginger, and 3/4 tsp salt in a large bowl. With wet hands, form into four 1/2-inch-thick patties.
  3. Toss the remaining 2 Tbsp mint with the carrots, lemon juice, sugar, cumin seed, and 1/4 tsp salt. Season to taste with more lemon juice and salt.
  4. Oil the grill grate and grill the burgers, flipping once, until cooked through (165°F), 8 to 10 minutes total. Serve the burgers in the pitas along with the feta and slaw.

Makes 4 servings.

Source: Cook Fresh magazine

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Italian-style Pork Belly Casserole

Ingredients

100 g pork belly slices
1 onion
1/4 cabbage
1/2 carrot
1 tomato
1/2 cup chicken broth
shredded cheese of your choice
salt and pepper

Method

  1. Cut long pork slices into smaller pieces.
  2. Cut onion in half and then cut into thin slices.
  3. Cut cabbage into chunks.
  4. Cut carrot into slices.
  5. Remove stem of tomato and cut into dices.
  6. Layer in sequence onion, cabbage, carrot and tomato in a heat-proof casserole. Place pork on top.
  7. Add broth and cook, covered, over low-medium heat for 5 minutes.
  8. Add salt, pepper and shredded cheese. Cover and cook for another 5 minutes. Serve hot.

Source: Japanese magazine

Toast with Fig and Cheese

Ingredients

2 thin slices of walnut bread
4 thin slices of goat cheese, about 3 oz
1 teaspoon honey
1 tablespoon toasted pine nuts
1 fresh fig, halved

Method

  1. Toast the walnut bread on one side under a preheated broiler. Turn over and top each slice with 2 slices of goat cheese. Drizzle 1/2 teaspoon honey over each one and broil for about 5 minutes until golden and bubbling. (Set a dish under the broiler to catch any honey that dribbles off the toast.)
  2. Arrange the toasts on a plate, pour any honey from the dish back over the toasts, and sprinkle with the pine nuts.
  3. Using a teaspoon, scoop the pink flesh from the fig and spoon over the goat cheese. Serve immediately.

Note: To toast the pine nuts, toss them in a dry, nonstick pan over medium heat until golden brown all over. Be careful not to let them burn.

Makes 2 servings.

Source: On Toast

Lamb Burger with Cheese and Olive

Ingredients

1/4 oz butter
1/2 small onion, finely chopped
7 oz ground lamb
1/4 cup roughly chopped pitted black olives
1/4 cup fetta cheese, crumbled
1 tablespoon oregano leaves
sea salt and cracked black pepper
olive oil for shallow frying
1-1/2 oz baby spinach leaves
2 soft bread rolls
1 vine-ripened tomato, sliced

Method

  1. Preheat the oven to 180°C (350°F).
  2. Melt the butter in a non-stick frying pan over medium heat. Add the onion and cook for 3 minutes or until soft. Remove and cool slightly.
  3. Combine the lamb, olives, fetta, oregano, salt, pepper and onions. Divide the mixture into 2 and shape into patties.
  4. Heat the oil in a non-stick frying over medium heat until hot. Add the patties and cook for 3-4 minutes on each side or until cooked through.
  5. To assemble, place the spinach leaves on the rolls and top with the tomato and lamb patties.

Makes 2 servings.

Source: Donna Hay

Toast with Tuna and Cheese

Ingredients

6 oz canned tuna, drained
3 to 3-1/2 tablespoons homemade or good-quality store-bought mayonnaise
1/2 tablespoon capers, rinsed and finely chopped
2 gherkins or 1 dill pickle in sweet vinegar, diced fairly finely, plus extra to serve
1/4 red bell pepper, chopped fairly finely
1 tablespoon chopped fresh tarragon
2 large, thick slices of white crusty bread
4 large, thin slices Swiss cheese, such as Gruyere or Emmenthal
freshly ground black pepper

Method

  1. Put the tuna in a bowl and flake the flesh. Add the mayonnaise, capers, gherkins, peppers, and tarragon and mix well. Season with plenty of pepper.
  2. Toast the bread on one side under a preheated broiler, then turn it over and spread the tuna thickly on the uncooked side. Put 2 cheese slices on top of each toast and broil for about 5 minutes until the cheese is golden and bubbling. Serve with extra pickles.

Makes 2 servings.

Source: On Toast