TRY THESE DELICIOUS RECIPES
Classic Aussie Hamburger
Ingredients:
Ingredients:
- 20g unsalted butter, plus extra to serve Juice of 1 lemon
- 1kg onions, thinly sliced 4 large soft bread rolls
- 2 tsp brown sugar 4 middle or streaky bacon rashers
- 600g beef mince 4 cheese slices
- 2 spring onions, thinly sliced 4 pineapple rings
- 1 tsp Tabasco sauce or 1 tbsp Dijon mustard tomato sauce
- 1 tsp sesame seeds Whole-egg mayonaise to serve
- 1 cup (60g) shredded iceberg lettuce 2 large ripe tomatoes thickly sliced
- 1 cup (80g) shredded white cabbage Fries to serve
Method:
- Line a baking tray with baking paper. Warm the butter in a frypan over medium heat and slowly cook the onion and sugar, stirring occasionally, for 40 minutes or until onion caramelises.
- In a large bowl, mix the mince, sausage meat (if using) and spring onion. Add Tabasco or Dijon mustard, sesame seeds and a generous pinch of salt and pepper. Using your hands, just combine the meat.
- Using wet hands, form mince mixture into 4 cricket-sized balls and place on the tray. Press patties flat so they are the same diameter as your bread rolls. Using the back of a spoon, press down to form a little well in the centre of each patty (to offset the swelling in the middle that tends to come when cooking the meat). Chill burgers for at least 30 minutes or until you need them.
- Combine the lettuce and cabbage. Dress with a squeeze of lemon juice.
- Heat a barbecue or chargrill pan to high heat. Chargrill bread rolls (outsides first) and lightly butter insides. Set aside.
- Chargrill the patties for 4-5 minutes each side, depending on the thickness - they don't need to be cooked through. Cook bacon, turning, for the final 3-4 minutes until starting to crisp.
- Lay a slice of cheese over each patty. Cut the bacon rashers into 4 pieces and push into the cheese. Keep the burgers warm so the cheese melts.
- In a dry frypan, cook the pineapple, turning, over medium heat for 1-2 minutes until it gets a little tanned.
- To assemble the burgers, place some caramelised onion on the base of each bun. Top with patties and some tomato sauce. Now, put on the pineapple rings. Scatter a handful of the lettuce mixture over each burger. Spread mayo on the bun tops, anchor 2-3 tomato slices in the mayo and then place on top of the lettuce mixture. Serve with salty fries.
Image and recipe thanks to:taste.com
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Baked Beef Sausages with Rosemary & Tomato
Ingredients: 1 bulb garlic (70g) 8 thick beef sausages (1.2kg) 2 olive oil 4 sprigs fresh rosemary 3 slice sourdough bread (210g) 250 gram cherry tomatoes 2 tablespoon red wine vinegar 1 cup loosely packed fresh basil leaves |
Method:
1.Preheat oven to 220°C/425°F.
2.Cut garlic bulb in half horizontally. Combine garlic, sausages, half the oil and rosemary in large baking dish. Roast, uncovered, about 15 minutes or until sausages are browned.
3.Tear bread into coarse pieces; add bread to dish with tomatoes, drizzle with remaining oil. Roast, uncovered, about 15 minutes or until bread is crisp and sausages are cooked.
4.Squeeze half the garlic into a small bowl, mash with a fork; stir in vinegar. Drizzle over dish; sprinkle with basil.
1.Preheat oven to 220°C/425°F.
2.Cut garlic bulb in half horizontally. Combine garlic, sausages, half the oil and rosemary in large baking dish. Roast, uncovered, about 15 minutes or until sausages are browned.
3.Tear bread into coarse pieces; add bread to dish with tomatoes, drizzle with remaining oil. Roast, uncovered, about 15 minutes or until bread is crisp and sausages are cooked.
4.Squeeze half the garlic into a small bowl, mash with a fork; stir in vinegar. Drizzle over dish; sprinkle with basil.
Image and recipe thanks to:womansweeklyfood.com
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Ham Cheese and Potato Wheel
Ingredients:
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Method:
- Preheat oven to 220C/200C fan forced. Place the potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 10-15 minutes or until just tender when pierced with a skewer. Drain then transfer to a heatproof bowl and set aside to cool completely.
- Add the ham, camembert, chives, sour cream and mustard to the bowl. Season then toss until combined.
- Lightly grease a 22cm (base size) round fluted tart tin with removable base with oil.
- Place the filo on a clean work surface. Cover with a dry tea towel then a damp tea towel (to prevent the filo drying out). Brush 1 filo sheet with a little butter. Fold in half crossways. Place over base and up side of prepared tin, allowing the filo to overhang side. Repeat with remaining filo and most of the butter, overlapping sheets, to completely cover base and side of tin.
- Spoon the ham mixture into the filo case. Carefully fold over the overhanging filo to enclose filling. Brush with remaining butter and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden. Set aside in pan for 10 minutes to cool slightly.
- Transfer the tart to a serving plate. Top with the tomato and parsley. Season and drizzle over the infused oil to serve.
Image and recipe thanks to:taste.com
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Chicken Parmigiana
Ingredients:
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Method:
- Preheat oven to 240°C/220°C fan-forced. Line a large baking tray with baking paper. Place potato and sweet potato in a bowl. Add 1 tablespoon oil. Season with salt and pepper. Toss to coat. Place on prepared tray. Bake for 25 to 30 minutes or until golden and crisp.
- Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook schnitzels, in batches, for 3 minutes each side or until golden and cooked through, adding extra oil if needed. Transfer to a foil-lined baking tray.
- Preheat grill on medium. Spread 2 tablespoons pasta sauce over each schnitzel. Top with cheese. Grill for 3 to 4 minutes or until cheese is melted and golden. Serve with potato mixture.
Image thanks to:taste.com