An easily prepared gourmet BBQ lunch
Treat your friends and family to this healthy summer spread. The recipes are for four people. Just double the amounts to feed 8 guests. Quadruple it to feed your footy team plus the dog.
Ingredients
1kg minced lamb shoulder (well trimmed)
2 tablespoons good Dijon mustard
1 tablespoon yellow mustard seed
1 cup fine chopped basil leaves
Salt and pepper to taste
Method
1. Combine all ingredients, mix well, and then roll into balls about the size of a billiard ball. They can be larger or smaller depending on how you like them.
2. Leave in the fridge for least a couple of hours for the ingredients to infuse.
3. To cook, press down on the balls to form a burger and char grill on a hot BBQ for approximately 3-4 minutes each side. The burgers are best served a little pink in the middle.
4. Serve with summer salad dressed with mint yogurt, sour dough rolls with caramelised onions and chutney.
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Ingredients
Lettuce or rocket
4 chopped medium tomatoes or 10 whole cherry tomatoes
1 avocado
Bunch spring onions
Method
Place the leaves of lettuce or rocket and the chopped tomatoes in a bowl. Top with chopped avocado and chopped spring onions.
Mint yoghurt dressing for your salad
Ingredients
1 cup plain whole milk yoghurt
2 tablespoons lemon juice
½ cup fresh mint leaves, chopped
Method
Combine all the ingredients and chill in the fridge until needed.
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So much tastier than plain cooked onions cooked. Prepare earlier in the day and store in the fridge until needed.
Ingredients
2 tablespoons olive oil
3 large red or brown onions, sliced
2 tablespoons brown sugar
1-2 tablespoons balsamic vinegar
Method
1. Heat oil in a large fry pan over low heat.
2. Add the onions with a good pinch of salt.
3. Cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you’ll burn the onions.
4. When onions are soft and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
5. Use immediately, or store in the fridge. Serve in a dish, accompanied by your lamb burgers, bread rolls and salad.
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