Thursday, 22 October 2015

What's for dinner?

This recipe is so tasty and actually quite simple to make. 
I found it on Taste and trust me, give it a try - it's a winner.

Turkish lamb pies

1 onion, chopped
3 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
500g lamb mince 
1/4 cup tomato paste
handful of fresh coriander, chopped

1 3/4 cups plain flour
1 tablespoon cornflour
1/2 teaspoon baking powder
1 1/2 tablespoons olive oil
1 cup Greek yoghurt

Heat some olive oil in a frying pan and cook onion and garlic until softened. 
Stir in spices and allow to cook until fragrant before cranking the heat up and adding the mince to brown. 
Stir in tomato paste.
Allow to cool to room temperature and stir in fresh coriander.

To make the dough, whisk the flours and baking powder in a bowl. 
Make a well in the centre and add oil and yoghurt.
Stir until dough comes together and knead until smooth.
Cut into two pieces and shape into discs before setting aside for 20 minutes. 

To assemble, roll out one piece of dough on a floured surface to about 20cm (round). Put half the filling in the middle and fold, pressing the edges to seal.
Repeat with the second dough.

Pre-heat oven to 180 degrees Celsius. 
Clean out your frying pan and add some oil, heating on high before adding one of your pies. 
Cook until golden on both sides and repeat with the second pie.
Place them on a baking tray lined with baking paper and pop them in the oven for 20 minutes.

Serve with a simple salad of rocket, drizzled with olive oil and a dob of Greek yoghurt.


Sunday, 11 October 2015

Salad season

Salad season is here!
Let's not kid ourselves here, my children don't celebrate salad with quite the same level of enthusiasm as I do - unless the salad consists of strawberries and, well, maybe some cucumber if I'm lucky.

So this recipe is mainly for the big people of the house, although I still make the little lads try it before the turn their noses up and declare their hatred (I hear myself saying "this is not a restaurant, if you don't eat that, there is nothing else!" quite a lot at the moment). 

Gorgeous local spring produce is readily available, so we've been making the most of it! 

I'll be sharing some of my favourite salad recipes over the next few posts, starting with this one, which is relatively new to me but has become a fast fav.

Brown Rice Salad

1 cup brown rice
1/2 cup sultanas
3 spring onions, chopped
1 red capsicum, chopped  
1 bunch broccolini, chopped
2 sticks of celery, chopped
handful of sunflower seeds
handful of walnuts, roasted and roughly chopped
1/2 cup fresh parsley, chopped
2 tablespoons lemon juice
4 tablespoons soy sauce
1/2 cup olive oil
1 clove garlic, crushed

Cook your brown rice, drain and allow to cool.
Chop all ingredients and throw into a salad bowl, adding your rice and tossing to mix through.
Combine your dressing ingredients (lemon juice, soy sauce, olive oil and garlic) in a jar and shake thoroughly, pour over your salad.