Beef Burger with Beet Relish and Cucumber Raita

Ingredients

600 g good quality ground beef
1 tsp smoked paprika
pinch of cayenne pepper
sea salt and black pepper
olive oil to cook and drizzle
250 g cherry tomatoes on the vine
splash of balsamic vinegar
4 iceberg lettuce leaves, trimmed to neaten (optional)
handful of wild arugula leaves (optional)

Beet relish

250 g cooked beet in natural juices,
3 tbsp capers, rinsed and drained
handful of Italian parsley, roughly chopped
2 tbsp balsamic vinegar
3 tbsp olive oil

Cucumber raita

1 large cucumber
handful of mint leaves, chopped
3 to 4 tbsp plain yogurt
squeeze of lemon juice, to taste

Method

1. Put the ground beef into a large bowl and add the paprika, cayenne, 1/2 tsp salt (or less to taste) and 1/2 tsp pepper. Mix well with your hands, then shape into 4 neat patties. Place on a plate or tray, cover with plastic wrap, and chill for at least 30 minutes to set the shape.
2. Make the beet relish. Roughly chop the beet and place in a food processor along with the capers, parsley, balsamic vinegar, and olive oil. Pulse until the mixture is roughly chopped—you don’t want to purge the beet. Season to taste and transfer to a bowl.
3. Make the cucumber raita, peel the cucumber and quarter lengthwise. Scrape out the seeds with a spoon and discard. Roughly chop the flesh and place in a bowl. Add the chopped mint and toss with enough yogurt to bind. Add the lemon juice and season with salt and pepper to taste.
4. Heat the barbecue or heat a little olive oil in a nonstick skillet. Brush the burgers with olive oil and cook on the barbecue, or pan-fry allowing 3-1/2 to 4 minutes on each side for medium burgers. Remove to a warm plate and let rest for a few minutes. Add the tomatoes to the barbecue or skillet and drizzle with a little olive oil and balsamic vinegar. Cook for 1 to 2 minutes until the tomatoes are soft but still retain their shape.
5. Serve the burgers with the tomatoes, beet relish, and cucumber raita. For a neat presentation, spoon the raita into lettuce cups and garnish with a handful of arugula.

Makes 4 servings.

Source: Chef Gordon Ramsay

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Polynesian Pork Kebabs

Ingredients

1/4 cup sodium-reduced soy sauce
2 tbsp lemon juice
2 tbsp liquid honey or brown sugar
1 tsp vegetable oil
1 tsp ground ginger (or 1/2 tsp minced ginger root)
1 lb lean pork loin or tenderloin, cubed
1-1/2 cups cubed fresh pineapple
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks

Method

1. In a medium bowl, combine soy sauce, lemon juice, honey, oil and ginger; add pork cubes, tossing to coat. Cover and marinate for at least 30 minutes or overnight in refrigerator.
2. Thread skewers alternately with pieces of pork, pineapple, red pepper and green pepper. Brush kebabs with marinade and discard any left over.
3. Preheat barbecue or broiler. Barbecue kebabs over medium-high heat, turning once, for 10 to 12 minutes or until pork is just slightly pink in the center. Alternatively, grill under broiler, turning once, for 8 to 10 minutes or until cooked through.
4. Serve on a bed of couscous with a green salad.

Makes 4 servings.

Source: Dietitian of Canada

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Miso-roasted Chicken

Ingredients

1/3 cup white miso paste
2 teaspoons sesame oil
1/3 cup mirin
2 x 200 g chicken breast fillets, trimmed
3 baby eggplant (aubergines), halved
olive oil, for brushing
1 tablespoon sesame seeds
noodles and wilted baby spinach leaves, to serve

Method

1. Preheat a grill (broiler) on high heat.
2. Place the miso, sesame oil and mirin in a bowl and mix to combine.
3. Place the chicken and eggplant, cut-side up, into a baking dish lined with non-stick baking paper and brush the eggplant with oil. Spoon the miso over the chicken and eggplant and sprinkle with sesame seeds. Place under the hot grill and cook for 18-20 minutes, until chicken is cooked through and eggplant is tender.
4. Serve with noodles and baby spinach leaves.

Makes 2 servings.

Source: Donna Hay

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Panini with Gravlax, Cream Cheese and Chives

Ingredients

2 poppy and sesame seed bagels, cut in half horizontally
4 oz cream cheese
6 oz gravlax, finely sliced
2 tablespoons snipped chives
black pepper, plus extra to serve warmed hollandaise sauce, to serve

Method

1. Place the bagels, cut side down, on a sandwich grill. Without closing the lid, leave them to toast for 2-3 minutes until golden. Remove from the grill.
2. Spread the bases with the cream cheese and then top with the gravlax. Scatter the snipped chives over the bagel and season with black pepper.
3. Top with the lids and return to the sandwich grill. Lower the top plate and toast for 2-3 minutes, or according to the manufacturer’s instructions, until golden and crispy.
4. Serve immediately with warmed hollandaise sauce and a sprinkling of black pepper.

Makes 2 servings.

Source: Panini

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Quesadilla of Goat Cheese and Cilantro-mint Ginger Chutney

Ingredients

3 cloves garlic, chopped
about 1-inch piece fresh ginger, coarsely chopped (about 2 teaspoons)
3-4 tablespoons coarsely chopped fresh mint leaves
3-4 tablespoons coarsely chopped fresh cilantro
3 tablespoons plain yogurt
1/2 teaspoon sugar, or to taste
large pinch of salt
several good shakes of Tabasco or other hot sauce, or 1/2 fresh chili, chopped
8 flour tortillas
12 ounces fresh goat cheese with a rind such as Lezay or Montrachet, sliced 1/2- to 1/4-inch thick
olive oil for brushing tortillas

Method

1. In a food processor or blender puree the garlic with the ginger, then add the mint, cilantro, yogurt, sugar, salt, and hot sauce. Whirl until it forms a green, slightly chunky paste.
2. Lay out 4 tortillas, and spread them first with the cilantro-mint mixture, then a layer of the goat cheese, and top with the other tortillas.
3. Lightly brush the outside of each sandwich with olive oil and cook, one at a time, in a heavy nonstick skillet over medium heat. Brown several minutes, until lightly golden in spots, pressing down on them a bit with the spatula as they cook. Flip over carefully using the spatula; when the second side is speckled with brown and gold, the cheese should be melted. Remove from the pan and cut into wedges. Serve immediately.

Makes 4 servings.

Source: Grilled Cheese

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