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.

Pork Skewers with Cabbage Slaw and Peanut Sauce

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Marinated (though uncooked) pork is (still) a win!

Serves: 4

This is a really tight, really nice execution of this style of dish.

The pork is aromatic, full of flavour, sweet, sour and of course, chargrilled with a wonderful crust.

The peanut sauce is sophisticated; sweet and sour again, dry and with a slightly earthy undertone. Nothing like the crap you’d find in a bottle.

And a fresh slaw to round it off.

Everything compliments the other. A real balance of flavour.

I found this in a magazine and as long as you can start it the night before, you have the week’s winner on your hands.

No washing up for you.

Cook it and seriously enjoy.

Ingredients

Pork

½ bunch coriander, leaves chopped
2 garlic cloves, finely chopped
100gm ginger, finely grated (a good 6 or 7cm piece at least)
3 small red chillies, finely chopped
¼ cup honey
½ cup extra virgin olive oil
1kg pork neck fillet, sliced into 1cm strips (we used pork loin though only to feel healthy)

Peanut sauce

1 1/3 cups (200gm) roasted unsalted peanuts
1 tbs sesame oil
2 tsp grated palm sugar
1 tbsp soy sauce
2 tsp fish sauce
Juice of 1 lime, plus wedges to serve

Cabbage slaw

¼ sliced red cabbage very thinly sliced
1 red onion, very thinly sliced
1 long red chilli, finely chopped
1 tsp caster sugar
2 tbs apple cider vinegar
1 tbsp sesame oil
1 bunch coriander, leaves picked

Method

You will need 12 metal skewers or soaked skewers; start the pork the night before.

  1. To make the marinade, combine coriander, garlic, ginger, chilli, honey and oil in a large bowl; add pork, turn to coat, cover with plastic wrap and chill overnight.
  2. For the peanut sauce, process the peanuts and sesame oil in a food processor to a rough paste. Add remaining ingredients with 2tbsp of water and process until smooth and combined. Set aside.
  3. For the slaw, place all the ingredients in a bowl and toss to combine.
  4. Remove the pork at least 1 hour prior to grilling; preheat the grill to a high heat.
  5. Thread the pork onto skewers and cook for a few minutes each side until charred and cooked through.
  6. Serve all together with a squeeze of lime.

Marinated Korean-style barbequed beef with miso slaw

Serves: 6

Another fabulous Bill Granger recipe and so easy. And healthy!

Another weeknight dinner locked in.

It is from his book Everyday Asian and thus far, not only are the dishes simple enough to be done every day, you’ll want them every day.

A few hours of marinating and the steak is so tender and ready for that sort of hot grill BBQing that makes this sort of marinade sing. Luscious.

The slaw is great too – really great – and pairs well with the steak.

It isn’t Rockpool (RIP 2016) though it is easily achievable, fun to make and nobody will complain.

Because if they do…

According to Bill, the kiwifruit is to help tenderise the meat. I guess so: I think it is a bit of a wank though you enjoy cooking and it is a bit out of the ordinary right? Plus people will know you’re a Masterchef inserting such unusual ingredients!

Ingredients

Beef

½ ripe kiwifruit, peeled and mashed
3 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves, chopped
2 tbsp brown sugar
1 tbsp rice vinegar
3 steaks, 2.5cm thick (about 800gm) (We used scotch, though maybe rump?)
Chinese chilli relish (we used hot sauce)

Miso slaw

200gm white cabbage, shredded
200gm red cabbage, shredded
4 celery sticks, cut into batons
1 red onion, thinly sliced
(Or of course, being the middle of the week, use a bag of raw slaw mix from the supermarket)
1 tbsp rice vinegar
1 tbsp caster sugar
1 tbsp lemon juice
1 tbsp white miso paste

Method

Beef

  1. Put the kiwifruit, soy sauce, sesame oil, garlic, sugar and vinegar in a small bowl and combine. Place the mixture with the steaks in a ziplock bag and massage the marinade into the steaks. Set aside and marinate in the fridge for 3 hours or more.
  2. Heat the grill to high. Shake the marinade off the steaks and grill for 3 minutes each side.
  3. Rest and then slice on the diagonal.
  4. Serve with the miso slaw and Chinese chilli relish (or hot sauce).

Miso slaw

  1. Place the cabbage, celery and onion in a large bowl.
  2. Combine the vinegar, sugar, lemon juice and miso paste and whisk until the sugar has dissolved.
  3. Pour over the vegetables, stir to combine and serve with the beef.

Neil Perry’s barbequed butterflied lamb leg with cumin, lemongrass and ginger, Italian-style coleslaw and vine-ripened tomato salad

Serves: 4

I pulled this recipe collection from The Good Weekend magazine in 2010 and only managed to get around to cooking it last night.

It is a real, Friday-night treat. Marinate the lamb during the day, pull it out of the fridge when you get home, get the grill clean and hot and whilst chargrilling the lamb, prepare the really simple and elegant salads.

With a glass of red, this is – and was – a great way to say hello to the weekend.

Ingredients

Lamb

1 lamb leg (about 2kg) butterflied
2 garlic cloves, chopped
2 lemongrass stems, peeled and sliced into fine rounds
3cm piece fresh ginger, chopped
2 tsp roasted cumin seeds, half crushed to a powder, the rest whole
1 tsp sea salt
3 tbsp chopped coriander leaves
3 tbsp chopped mint
¼ c extra virgin olive oil
Freshly cracked pepper
Lemon wedges to serve

Coleslaw

1 baby cabbage or half Savoy cabbage, finely shredded
Sea salt and freshly ground pepper to season
Extra virgin olive oil
Red wine vinegar
Shaved parmesan

Tomato salad

4 vine-ripened tomatoes, cut into chunks
Sea salt and freshly ground pepper to season
Extra virgin olive oil
Balsamic vinegar

Method

Lamb

  1. To make the marinade, put the garlic, lemongrass, ginger, cumin and salt in a motar and pound into a rough paste in the pestle. Add the herbs and pound for a further minute then stir in the olive oil and mix well. (You can also process in a food processor but don’t make too smooth a paste.) Spread the marinade evenly over the butterflied lamb and leave in the fridge for at least an hour to infuse, remember that the lamb need to be removed from the fridge an hour prior to cooking.
  2. Preheat the BBQ medium-high. Cook the lamb for about 6-8 minutes per side depending on your preference of rare to medium-rare. Remove and cover with foil. Rest for 10 minutes.
  3. Carve the lamb into 5mm slices and arrange on 4 plates, pouring over any of the resting juices onto the slices of lamb. Give a good grind of pepper, place a lemon wedge on each plate and serve immediately… with the…

Italian-style coleslaw

  1. Finely shred the cabbage.
  2. Put in a large bowl and season with sea salt and freshly ground pepper.
  3. Drizzle extra virgin olive oil and red wine vinegar over, at a ratio of three parts oil to one part vinegar. Start to toss the cabbage ensuring that it doesn’t become wet and only moist.
  4. Toss through the shaved parmesan – the more the better people – and serve… with the…

Vine-ripened tomato salad

  1. Season the cut tomatoes with salt and pepper and drizzle with the extra virgin olive oil and balsamic vinegar and serve immediately… with…
  2. A bottle of red wine!