De­li­cious food editor:

Ban­ish bor­ing mid­week din­ners with these fast and fab­u­lous twists on tra­di­tion from de­li­cious. food di­rec­tor Phoebe Wood

Sunday Tasmanian - Tassie Living - - CONTENTS -

Ideas for ban­ish­ing bor­ing mid­week din­ners.

IN­DIAN-STYLE KOFTAS

You will need 8 metal or soaked wooden skew­ers SERVES 4

500g lamb mince 1 cup (70g) fresh bread­crumbs 1 egg 2 gar­lic cloves, crushed 3 tsp grated gin­ger 3 tsp garam masala, plus ex­tra to serve 2 tsp ground turmeric £ V>ՏˆyœÜiÀ …i>`] VÕÌ ˆ˜Ìœ yœÀiÌà 2 tbs ex­tra vir­gin olive oil 300g okra, tops trimmed ½ bunch spring onions, sliced Ó œ˜} }Àii˜ V…ˆˆiÃ] w˜iÞ V…œ««i` ½ cup (45g) des­ic­cated co­conut £ L՘V… VœÀˆ>˜`iÀ] i>Ûià w˜iÞ V…œ««i` Juice of 1 lime, plus lime wedges to serve 1 cup (280g) thick Greek-style yo­ghurt Mi­cro co­rian­der to serve (op­tional)

Com­bine mince, bread­crumbs, egg, gar­lic, VUR IKPIGT VUR ICTCO OCUCNC CPF VUR turmeric in a bowl. Sea­son well. Shape into 8 balls and chill for 15 min­utes.

/GCPYJKNG RNCEG ECWNKƃQYGT KP C HQQF pro­ces­sor and whiz un­til it re­sem­bles cous­cous. Heat half the oil in a pan over medium heat. Add okra and cook, toss­ing, for 3-4 min­utes un­til lightly coloured. Re­move from pan, chop and set aside. Add two-thirds of the spring onions, chill­ies, co­conut and re­main­ing spices to pan. Cook, stir­ring, for 5 min­utes or un­til co­conut is VQCUVGF #FF ECWNKƃQYGT CPF EQQM UVKTTKPI for 8-10 min­utes un­til golden. Sea­son, then stir through half the co­rian­der. Sprin­kle with okra and driz­zle with lime. Set aside.

Heat a bar­be­cue or char­grill to high. Brush koftas with re­main­ing 1 tbs oil and cook, turn­ing, for 8 min­utes or un­til cooked.

Com­bine yo­ghurt and re­main­ing co­rian­der in a bowl. Sea­son and sprin­kle with ex­tra garam masala. Serve with koftas, ECWNKƃQYGT EQWUEQWU NKOG OKETQ co­rian­der and re­main­ing spring onions. NU­TRI­TION • 39G PRO­TEIN • 18G SAT FAT • 23G CARB • 14G SUG­ARS • 285MG SODIUM • 645 CAL (2700KJ)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.