recipes
SPICY LAMB IN PITA
Serves 2-3
1 tablespoons oil
4.5oz (125g) ground lamb mince
2 tablespoons finely chopped onion ½ cup diced tomato
1 tablespoons freshly chopped mint
¼teaspoon ground cilantro Pinch ground ginger
½ teaspoon ground cumin
¼teaspoon turmeric
Salt and freshly ground black pepper, to taste
3 pita breads
3 slices Swiss cheese Tatziki dip, for serving
1.
2.Heat oil in a fry pan and sauté lamb mince, onions, tomato, mint, spices and seasonings until browned and cooked. Drain and cool.
3.Split pitas open to form pockets. Fill with lamb mixture and insert a cheese slice into each pocket.
4.Place filled pita breads on bottom plate of preheated grill and lower top plate and cook until golden, crisp and heated through, approximately 10 minutes.
Serve with tatziki dip.
GOAT’S CHEESE AND ROASTED PEPPER FOCACCIA
Serves 2
1 large round focaccia
3oz (90g) softened goat’s cheese
½tablespoon roughly chopped Italian parsley
½tablespoon roughly chopped basil 1 clove garlic, thinly sliced
1 tablespoons drained capers
1 tablespoons lemon juice
½tablespoon sweet Thai chili sauce 2oz (60g) marinated roasted zucchini 2.5oz (50g) semi dried tomatoes
1.
2.Cut focaccia in half to form a sandwich. Combine goat’s cheese parsley, basil, garlic, capers, lemon juice and chili sauce. Spread focaccia with goat’s cheese mixture. Fill with zucchini
and tomatoes.
3.Place filled focaccias on the bottom plate of preheated grill and lower top plate and cook until golden, crisp and heated through, approximately 8 minutes.
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