BEEF & BEETROOT EGGPLANT BURGERS
SERVES 4 PREP 30 MINS + CHILLING COOK 20 MINS
◆ 500g minced beef
◆ 1 beetroot, peeled, grated
◆ 2 green onions, finely chopped
◆ ¼ cup quinoa flakes
◆ 1 egg, whisked
◆ 2 tsp chopped rosemary leaves
◆ 1 garlic clove, crushed
◆ / 3 cup egg mayonnaise
1
◆ 2 tsp Dijon mustard
◆ 1 ½ cups rocket leaves
◆ 2 tomatoes, thinly sliced
◆ vegetable crisps or orange sweet potato fries, to serve EGGPLANT BUNS
◆ 2 eggplants
◆ 2 eggs, seasoned, whisked
◆ 1 cup quinoa flakes
◆ ¼ cup olive oil
1 In a large bowl, combine mince, beetroot, onions, quinoa, egg, rosemary and garlic. Shape into 6 patties. Chill until required.
2 EGGPLANT BUNS Line an oven tray with baking paper. Trim ends from each eggplant. Cut 8 x 1.5cm-thick rounds. Dip eggplant slices into egg, then quinoa flakes. Place on tray. In a large frying pan, heat oil on high. Cook eggplant in two batches, 2-3 mins each side, until tender. Drain. 3 Heat same pan on high. Cook patties 4-5 mins each side, until completely cooked through. In a small bowl, mix mayonnaise with mustard.
4 Top half eggplant buns with rocket, tomato, patties and a dollop of mustard mayo. Sandwich together with remaining eggplant buns and serve with vegetable crisps or sweet potato fries.
◆ / 3 cup olive oil
1
◆ 2 tbsp lemon juice
◆ 2 tbsp chopped parsley
◆ 1 tbsp chopped oregano leaves
◆ 1 garlic clove, crushed
◆ 4x 180g porterhouse steaks
◆ / 3 cup walnuts
1
◆ 1 tbsp honey
◆ 1 radicchio, trimmed, cut into 8 wedges
◆ 1 bunch broccolini, trimmed
◆ 1 firm pear, 1cm wedges
1 In a jug, whisk together half oil, juice, parsley, oregano and garlic. Pour half over steaks in a shallow dish, turning to coat. Marinate 10 mins.
2 Meanwhile, in a small frying pan, toast walnuts 1-2 mins.
Add honey and cook 1-2 mins, stirring, until golden brown. Spread over a baking paperlined tray to cool.
3 Heat a large chargrill pan or barbecue grill on high. Season steaks and cook 3 mins each side for medium. Rest, loosely covered with foil, 5 mins.
4 While steaks are resting, drizzle radicchio, broccolini and pear with remaining oil. Season well. Grill broccolini and pear 1 min each side, until light grill marks appear. Grill radicchio 30 secs each side to wilt slightly.
5 Slice steaks, if liked, and serve with combined radicchio, broccolini, pear and nuts. Drizzle with the remaining herb marinade.
◆ 400g butternut pumpkin, 1cm slices
◆ 1 bunch green onions, trimmed, halved lengthways
◆ 3 tbsp olive oil
◆ 4 x 200g firm white fish fillets, skin and bones removed
◆ 1 bunch asparagus, trimmed
CAPSICUM AIOLI
◆ / cup chargrilled
13
capsicum, drained
◆ / cup egg mayonnaise
13
◆ / cup chopped mint leaves
13
◆ 2 tsp harissa paste
◆ 1 garlic clove, crushed
1 Preheat oven to 200°C. Line a roasting dish with baking paper.
2 Arrange pumpkin and onions in dish. Drizzle with 1 tbsp oil and season. Bake 15 mins.
3 Brush fish pieces with 1 tbsp oil. Season and place on top of vegetables in dish. Toss asparagus in leftover oil and add to dish. Bake a further 8-10 mins or until fish is just cooked through.
4 CAPSICUM AIOLI Meanwhile, in a small food processor, combine all ingredients. Blend until smooth.
5 Serve fish and vegetables drizzled with capsicum aioli.