Use It All
Clever ideas that make the most of each recipe
Less-meat Mince for Burgers
In this recipe we keep it very simple: a small amount of mince, brown lentils and seasoning that doesn’t get carried away. You could use more aromatic herbs if you want a more sophisticated burger, or enjoy its simplicity and let the condiments do the talking. Makes 4–5 burger patties
1 onion, roughly chopped 3 garlic cloves, roughly
1 handful torn parsley leaves 1 teaspoon salt
½ teaspoon freshly cracked
1 teaspoon dried thyme
1½ teaspoons smoked paprika 200g canned or cooked
300g minced meat of your
1 tablespoon Worcestershire
½ cup fresh breadcrumbs vegetable oil, for cooking
Place the onion, garlic, parsley, salt, pepper, dried herbs and paprika in a food processor and blitz until finely chopped. Add the lentils and blitz again until roughly combined – don’t let it turn into a paste!
Tip the mixture into a bowl, then add the mince, Worcestershire sauce and breadcrumbs. Mix together with your hands until combined. Form the mixture into 4 equal-sized burger patties and refrigerate for 30 minutes to 1 hour.
Heat a little vegetable oil in a frying pan over medium heat or heat a barbecue flat plate to medium and cook the burgers for 5 minutes on each side.
Serve on soft buns with pickles, chutney, mayonnaise, chilli jam, tomato sauce, leafy greens, slices of tomato, cheese… the works!
A galette is a savoury or sweet free-form pie that is easy to assemble, requires minimal technique and is very forgiving for those (like us!) without pastry skills. You can fill a galette with nearly any damn thing you like. Serves 6–8
3 cups sautéed silverbeet milk or 1 egg, beaten olive oil, for drizzling chopped parsley and dill,
to serve Sour cream pastry 1⅔ cups plain flour, plus
extra for dusting 1 teaspoon salt 200g cold butter, roughly
120g sour cream
To make the sour cream pastry, combine the flour and salt in a food processor, then add the butter and pulse until the mixture resembles sand. Add the sour cream and pulse until the mixture forms a dough ball. Wrap in plastic wrap and set aside in the fridge for at least 30 minutes.
Preheat the oven to 180°C.
Roll out the dough on a lightly floured workbench to a 40cm circle. Transfer the dough circle to a large lined baking tray.
Spread the sautéed silverbeet over the dough, leaving a 5cm border. Fold the edges over to partially enclose the filling, overlapping the dough as needed. Brush the dough with milk or beaten egg, then bake the galette for 35–45 minutes or until golden. Drizzle olive oil over the top, finish with chopped herbs and serve.
Combinations we like
Potato, onion and dill: par-cook 500g potatoes, then drain and slice into rounds. Sauté 2 sliced onions, 2–3 crushed garlic cloves and a little salt and pepper in olive oil for 10–12 minutes until browned, then spread onto the dough and cover with a layer of potato. Bake, then top the cooked galette with chopped dill.
Caramelised onion and goat’s cheese: Spread 2 cups of caramelised onions over the dough. Scatter 50g goat’s cheese over the top, season with black pepper and bake. Top the cooked galette with fresh herbs or rocket.
Tomato party: Quarter 6 tomatoes, sprinkle with salt and leave to drain for at least 1 hour. Sauté 2 chopped onions and 6 crushed garlic cloves in olive oil for 10–12 minutes, then add the tomato and cook for 30 minutes or until reduced. Spread over the dough and top with a few fresh tomato slices. Bake, then top with chopped basil.
Apricot: Bake about 12 apricots with their stones removed. Spread ½ cup toasted flaked almonds or a layer of jam over the pastry and arrange the apricots on top. Sprinkle with raw sugar and bake.
Rhubarb and Ricotta Tea Cake
A twist on a simple butter cake, using ricotta instead of only milk and replacing some of the flour with desiccated coconut. This cake is best served warm with cream and compote. Serves 6–8
1 cup plain flour
½ teaspoon baking powder ½ cup desiccated coconut ½ cup unsalted butter ¾ cup caster sugar zest of 1 lemon
½ cup full-cream milk 2 teaspoons lemon juice 125–150g rhubarb, trimmed
and sliced into small pieces
Preheat the oven to 170°C.
Line a 21cm round cake tin with baking paper. Whisk together the flour, baking powder and coconut in a large bowl and set aside.
In a stand mixer, cream the butter, sugar and lemon zest until light and fluffy, then add the eggs one at a time, beating well after each addition. Turn the mixer to low speed and mix in the ricotta, then add the flour mixture in three goes until just combined. With the mixer still running drizzle in the milk and lemon juice. Turn off the mixer and fold in the rhubarb, then pour into the prepared cake tin. Bake for 50 minutes or until lightly golden on top and a skewer inserted into the centre comes out clean.
The cake will keep in an airtight container in the fridge for 1 week.
Combinations we like
Replace the rhubarb with the same quantity of any fresh chopped fruit, and use any type of citrus zest and juice. We love the following flavours: peach and lime; berry and lemon; pear and orange.
The Best Vegetable Slice
Eggs bind other ingredients as they cook, and what you might think are a few random bits and pieces – half a broccoli, a few sprigs of parsley – can become a complete meal when combined with eggs. This recipe is for those occasions when you have a few ingredients left over in the fridge and you want to make them taste great with little effort. Eat it the next day for breakfast, pop it in your lunchbox or gobble it up on a crusty roll with green leaves and plenty of chutney. Serves 4–6
140g chopped/sliced veg
onion (1 small), sliced leeks and their tops, finely sliced fennel, thinly sliced capsicum
2–3 garlic cloves, crushed 500g grated vegetables (a mix works well)
cauliflower and stems, broccoli and stems, courgette, potato, mushrooms
1 cup chopped soft herbs or leafy greens parsley, dill, rocket, baby or English spinach
1 cup grated parmesan 130g self-raising flour
¼ teaspoon salt
¼ teaspoon freshly cracked
Preheat the oven to 180°C. Brush a 20cm x 25cm baking dish with a little olive oil and line the base with baking paper.
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped or sliced vegetables and garlic and sauté for 5–10 minutes, until soft, translucent and sweet. Transfer the mixture to a large bowl.
Squeeze out any excess liquid from the grated vegetables, then add to the sautéed vegetables, along with the herbs or leafy greens. Stir through the parmesan and flour.
In a separate bowl, whisk the eggs until fluffy, then add to the vegetable mixture. Season with the salt and pepper and gently combine. Pour the mixture into the prepared tin and smooth the top with the back of a spoon.
Bake for 30–40 minutes, until firm to the touch. Serve hot out of the oven or allow to cool and store in an airtight container in the fridge for up to 4 days.
Combinations we like
These flavours work really well together: Capsicum, cauliflower, potato and parsley; Onion, courgette, broccoli and English spinach; Leek, mushroom and dill.
Pineapple Skin Syrup
There is so much flavour in pineapple skin that it would be a crime to throw it away. Drizzle this syrup over whole pineapple cake, fruit salads and ice cream, and use it in marinades, salad dressings and cocktails.
Makes about 350ml
Place washed and roughly chopped pineapple skin
(along with the core if you haven’t eaten it) in a saucepan with 2 cups water,
1 cup caster sugar, 1 star anise, 4 allspice berries, 2 cloves and ¼ teaspoon black peppercorns.
Set over a low heat and simmer for 15–20 minutes, then strain. If you want a thicker syrup, place it back on the heat and reduce further. Pour the syrup into a clean jar or bottle and store in the fridge for up to 1 month.