Tobie Puttock’s Spiced Lamb Burgers with Tzatziki

Serves: 4

We have cooked a number of dishes from Tobie and Georgia Puttock’s The Chef Gets Healthy and we have never been let down.

I wouldn’t crash-diet on the book a week before your wedding because all of the recipes remain wholesome: more like the Chef Gets Healthier.

Though this is the appeal to me.

You’re eating great food that is easy to prepare and throw in a good walk with the dogs before dinner like we do and it’s almost as if you didn’t have dinner at all.

These particular lamb burgers are great: we dialed up the chilli which is a must and then doubled the recipe so we had more burgers for lunch.

Save time by buying a good Tzatziki rather than making it, get the leashes on the dogs and enjoy a cracking, healthy-ish mid-week meal.

Come to think of it, you could probably have a wine or two with dinner as well and still not look back.

Ingredients

2 tbsp olive oil
1/4 onion, finely diced
1 clove garlic, finely chopped
2 tsp ground allspice
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp dried chilli flakes
1 tbsp dried mint leaves
500gm minced lamb
Small handful flat-leaf parsley, roughly chopped
Small handful of dill, roughly chopped
1 egg, lightly whisked
100gm reduced-fat feta cheese, crumbled
Sea salt and cracked black pepper
Tzatziki to serve

Method

  1. Heat the olive in a small frying pan over a medium-heat, add the onions and garlic and cook, stirring often, for 2 minutes, until slightly softened though not coloured. Stir in the allspice, coriander, cumin, chilli flakes and mint leaves and cook for a further minute or so.
  2. Take off the heat and set aside to cool.
  3. Place the lamb in a large bowl and add the cooled onion mixture, parsley, dill, egg, feta, salt and pepper. Use your hands to mix everything well.
  4. Shape the mixture into four patties, place on a tray and refrigerate for 10 minutes.
  5. Preheat a grill plat or fry pan on high. Drizzle with a small amount of oil and cook the patties for 3 – 4 minutes each side or until just cooked through.
  6. Serve the burgers with a dollop of Tzatziki and this Roast Cauliflower with Chickpea Salad.

Merguez Meatball Flatbreads

Serves: 4

These meatball flatbreads are the bomb.com. We found them on the wonderful Brooklyn Supper blog and only made one or two minor changes.

Every element: meatballs, herby yogurt, the coleslaw and the toasted flatbreads, adds to the whole effect.

It is sort of like that signature sandwich at some new, trendy sandwich bar that has opened in the city. A sandwich that everyone is raving about.

We did this one Saturday evening and it hit every spot. Make sure you have chilled champagne at the side, music playing and the kids in bed and you’re set for the start of a great Saturday night in.

(Better still, send the kids off to grandparents or interstate and have a really great Saturday night in!)

Ingredients

Red cabbage slaw

1 clove garlic, peeled and minced
2 tbsp lemon juice
1 tsp rice wine vinegar
2 cups shredded red cabbage
2 carrots, julienned
1/2 tsp sea salt
2 tbsp minced parsley

Herbed yogurt

1 cup whole milk Greek yogurt (do not use low fat)
Pinch sea salt
1/3 cup minced parsley
2 tbsp minced mint leaves
Squeeze lemon juice
Freshly ground black pepper to taste

Merguez Meatballs

1 tsp cumin seed
1 tsp coriander seed
1kg lamb mince
3 clove garlic, peeled and minced
2 tsp smoked paprika
2 tbsp harissa (from a tube)
2 tbsp canola oil

Flatbreads
Olive oil
Coriander leaves
Sriracha
Lemon wedges

Method

Red Cabbage Slaw

  1. Combine the garlic, lemon juice and vinegar in a large bowl and set aside. Add the vegetables and toss with the lemon juice mixture and sprinkle with sea salt. Cover and set aside at room temperature for an hour or two. Before serving, add salt to taste and toss with the parsley.

Herbed yogurt

  1. Combine the yogurt, salt, herbs, lemon juice and pepper. Taste and add additional salt and lemon juice as needed. Cover and refrigerate until needed.

Merguez Meatballs

  1. Heat a small pan over a medium heat and toast the cumin and coriander seeds until fragrant and popping: 1 – 2 minutes. Remove from the heat and grind to a paste.
  2. To make the meatballs, combine the spices, lamb, garlic, paprika and harissa and mix well. Form into golf ball size meatballs and set aside on a clean tray.
  3. Heat oil in a large pan over a medium heat. Add the meatballs, searing the meatballs all over until cooked through.
  4. Meanwhile, heat another pan over a medium heat and brush one side of the flatbreads with olive oil. Pan fry until crispy and golden and flip and cook the other side.
  5. To assemble, rub the herby yogurt on one side of the toasted flatbread. Add some of the coleslaw and line two or three of the meatballs on top. Drizzle with sriracha and sprinkle with coriander leaves. Serve with the lemon wedges.

Matt Preston’s World’s Best Rissoles

Serves: 4

I get the feeling that rissoles are back in vogue.

And thank you for that!

They still have the stigma of being a daggy, lazy dinner – left behind in the wave of MasterChef and salmon-three-ways – though it is the nostalgia and honesty of the rissole that now makes it on trend.

These Matt Preston rissoles are really good and served with a puréed mash and buttered peas, they closed off a weekend of cooking perfectly.

For lunch, Nat made Thomas Keller’s Cauliflower Panna Cotta with an Oyster Jelly and Bulgar Caviar; the night before, we made handmade noodles for a fusion Chinese/Middle Eastern dish.

Which is exactly why we needed these rissoles and why rissoles are what you need to hold back the endless waves of culinary complexity and sous videing. Enough is enough!

Enjoy.

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
1 carrot, coarsely grated
1 zucchini, coarsely grated
800gm lamb mince
2 tbsp tomato sauce
1 heaped tbsp of whatever European herbs you have: basil, oregano, parsley, coriander, tarragon or majoram, though not sage or mint
1/2 cup rolled oats
1 egg
Sea salty and freshly cracked pepper
1/4 cup mint jelly
2 tbsp malt vinegar (we used black vinegar)
Mash (into which we mixed two finely chopped raw French onions)
Buttered peas

Method

  1. Heat 1 tbsp of the oil in a large non-stick frying pan over a medium heat; add the onions, carrot and zucchini, and cook, stirring for 5 minutes until everything softens. Set aside to cool.
  2. Add the mince, tomato sauce, herbs, oats and egg to the vegetable mixture and season. Mix well using your (clean) hands until well combined. Shape into 12 rissoles.
  3. Heat the remaining oil in the pan. Add the rissoles in batches a cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
  4. Add the mint jelly and vinegar to the pan and stir over a medium heat until the jelly melts. Return the rissoles and toss in the liquid for 2 minutes until coasted, sticky and glossy.
  5. Serve with mash and peas.

Matt Preston’s Cheat’s Lamb Pide

Serves: 4 (2 of you in reality)

One of our favourite pastimes comes in three parts:

  1. Long, lunch with a few bottles of wine
  2. A few more drinks at home, music, laughter, talking shit
  3. Making the sort of dinner you want after 1. and 2.

Point 3. of course requires planning because you can’t just decide on a whim to cook something wonderful and outrageous on the couch at home. You not only need the ingredients to be in the fridge, you likely need to have made a start on it… because nobody feels like cooking a fresh meal at 7pm on a Saturday night after a few wines.

We spent a few nights up in Newcastle last year leading up to NYE.

We love a place up there – Parry Street Garage – which serves great pizza and pasta, great wines and beers and more great wine. And it was within walking distance of our AirBNB.

Fast-forward a few hours, the music is on and we commence Matt Preston’s Cheat’s Lamb Pide.

Fast forward another hour or so and we have the best, Saturday-night – still drinking wine – dinner, in Merewether.

Do this the next time you have your own long lunch and finish (or start) the night right!

Ingredients

2 tbsp olive oil
600gm lamb mince
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp sweet paprika
1 tsp ground cinnamon
4 ripe tomatoes, coarsely chopped
Sea salt and freshly ground black pepper
Seeds of 1 pomegranate
1/4 cup un-roasted pistachio kernels, coarsely chopped
1/4 cup flat-leaf parsley, coarsely chopped
1/4 cup mint leaves, coarsely chopped
2 tbsp lemon juice
4 oval-shaped rolls or small baguettes
1/3 cup Greek-style yoghurt (full fat!)

Method

  1. Preheat the oven to 160c.
  2. Heat 1 tbsp of oil in a frying pan over a medium-high heat and add the lamb mince; cook, breaking up the mince for 10 minutes until well browned and crisping.
  3. Add the garlic, cumin, paprika and cinnamon and cook, stirring for 1 minute. Stir in the tomato and cook for 4 minutes until the tomato starts to break down. Season.
  4. Time for a red wine: pour one glass and enjoy. Turn the music up.
  5. Combine the pomegranate seeds, chopped pistachios, parsley, mint, lemon juice and remaining oil in a bowl.
  6. Cut a long slit along the top of each bread roll, ensuring that you do not cut all the way through. Open the roll slightly and scoop out a little of the bread. Spoon in the lamb mixture into the rolls to fill. Place on a baking tray and bake for 5 – 10 minutes until warmed through and the rolls are crisp and crunchy on the outside.
  7. Top the rolls with yoghurt and sprinkle with the pomegranate mixture.
  8. Tequila time!

Mumbai roadside hot lamb sandwich

Serves: 2

Well, this is pretty epic.

Saturday night after a long lunch epic.

Epic, as in spicy Indian mince lamb, sandwiched in baita roti and pan fried.

The recipe is from a wonderful book, I Love India by Anjum Anand, an incredibly fresh and indulgent cookbook where there is literally not one recipe we wouldn’t cook. If you love Indian and you love a Saturday-night, this book will blow your mind.

Anyway, this is an epic recipe as I said and one you should definitely line up for your next big Saturday night.

Ingredients

For the meat filling

2 tbsp vegetable oil
1/2 red onion, finely chopped
200gm minced lamb
3 large garlic cloves, finely chopped or grated
1/2 tbsp finely grated fresh ginger
1 green chilli, finely chopped including seeds
1 small tomato, chopped
2/3 tsp ground cumin
1/2 tsp garam masala
Salt
1 small egg
Handful of chopped coriander leaves

For the wrap and to serve
Salt
2/3 cup plain flour
1 tsp vegetable oil
5 tbsp chutney

Method

  1. Heat half the oil in a large frying pan, add the onion and cook for 5 minutes over a medium heat. Add the mince, garlic, ginger, chilli, tomato, spices and salt. Bring to a simmer, then cover and cook until the meat is soft and the excess liquid has evaporated; give the pan an occasional stir, breaking up the meat during the 20 minutes or so of cooking. Drain off any excess fat and set aside.
  2. Meanwhile, make the dough: add the salt to the flour, with the oil and around 1/4 cup water. Knead until smooth ensuring that it isn’t too soft. Cover with a damp kitchen cloth until the lamb is done.
  3. Whisk the egg with a little salt and the coriander. Divide the dough in half and roll out 20 – 23cm squares, trying to roll the outer 3cm thinner than the rest.
  4. Heat a large fry-pan gently and add the remaining oil.
  5. Quickly make the stuffed rotis: place half the filling in the center of each flatbread, leaving a 7.5cm border along the edges. Spoon 3 tbsp of the egg over each. Bring down the upper edge, fold in the sides and the lower edge to enclose the filling, forming into a flat-ish square.
  6. Place straight into the hot pan, seams side down and cook until golden on both sides. Serve hot with the chutney.

Abbacchio Alla Romana (Roman Roast Lamb)

Serves: 4

A leg of lamb together with anchovies was a revelation to me quite some years ago when I cooked a Matt Evans dish where the lamb was liberally smothered in garlic and anchovies.

And so you have this recipe, where you really can make a ding on the otherwise great – though boring – leg of lamb.

I’d do it on the BBQ next time because chargrilled lamb is just so wonderful, though I wouldn’t change the paste. Or the anchovies.

Serve with some roast potato wedges and maybe some beans, tossed with butter, Parmesan and breadcrumbs.

Live the lamb life.

Ingredients

1 x 2.5kg lamb leg, bone in
¼ cup rosemary leaves

¼ cup sage leaves
8 garlic cloves, roughly chopped
4 anchovies in oil, drained
¼ cup red wine vinegar
2 tbsp extra virgin olive oil, plus extra to drizzle
1 cup dry white wine
Sea salt and freshly cracked pepper

Method

  1. Using a sharp knife, make deep cuts into the lamb leg, 3cm apart. Cut almost to the bone and set aside.
  2. Combine herbs, garlic and 1 tsp salt in a mortar and pestle and grind to a fine paste. Add the anchovies, grind into a paste and then stir in the vinegar and remaining oil.
  3. Place the lamb in a large bowl and rub the paste over the lamb, pushing as much into the incisions as possible. Cover and refrigerate overnight.
  4. Preheat the oven to 220c. Remove the lamb from the refrigerator 1 hour prior to cooking. Place the lamb in a deep roasting pan, pour in the wine, drizzle with extra oil and season with pepper.
  5. Roast for 20 minutes and then reduce the heat to 180c and cook for 1 hour for medium or until your liking.
  6. Set aside to reset, loosely covered in foil, for 20 minutes.
  7. Slice and enjoy!

Roast Lamb with Whipped Feta and Mustard Dressing

Serves: 4 – 6

You can’t really go wrong with roast lamb.

As soon as you carve it it, fingers appear to grab pieces and why not? Picking at food is never decorum though roast (or BBQ) lamb is an exception.

It is what roast lamb exists for.

This wonderfully simple dish puts the emphasis on the dressing rather than the roast lamb; no sticks of rosemary and garlic or anchovies here.

And that is just fine.

Accompany with an equally simple parsley and red onion salad and you have the basis of a wonderful dinner on the table.

If you’re lucky, lunch the next day too.

Ingredients

1 boned leg of lamb (around 1.5kg)
Salt and freshly cracked pepper
100gm feta
250gm plain yoghurt
1 heaped tbsp Dijon mustard
2 lemons
4 tsp sumac
½ bunch parsley, leaves torn
1 small red onion, finely sliced

Method

  1. Preheat the oven to 200c.
  2. Season the lamb and roast for 55 minutes; set aside to rest for 10 minutes.
  3. Meanwhile, in a food processor, process the feta, yoghurt, mustard, juice of 1 lemon and 2 tsp sumac until smooth.
  4. For the salad: peel, segment and dice the remaining lemon. In a bowl, combine diced lemon, parsley, onion and remaining sumac.
  5. Carve the lamb and serve drizzled with the feta and mustard dressing and the salad at the side.