Connect with us

Food And Nutrition

Greek-style meatball bake

Published

6 days ago

on

An all-in-one traybake makes a great family dinner. Packed with flavour, this Greek-style meatball bake freezes well and is perfect for batch cooking.

Ingredients

  • 500g/1lb 2oz lamb mince or beef mince, or a mix of both
  • 1 slice bread, whizzed or grated into crumbs
  • ½ tbsp dried mint
  • 1½ tbsp dried oregano
  • 200g/7oz feta
  • 2 large red onions, cut into chunks
  • 3 tbsp olive oil
  • 1 lemon
  • 2 x 400g tins chopped tomatoes
  • 1 tbsp granulated or caster sugar, or natural sweetener such as xylitol or agave syrup
  • ½ tsp ground allspice or cinnamon
  • salt and freshly ground black pepper
  • cooked rice or couscous, to serve

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7. Put the mince, breadcrumbs, mint, ½ tablespoon of the oregano and ½ teaspoon of freshly ground black pepper in a mixing bowl. Finely crumble in 75g/2¾oz of the feta, then use your hands to squish the ingredients together until well blended. (This will help the mince become tender, too.) Roll the mixture into 20–25 small meatballs.

  2. Put the meatballs and onion chunks into a roasting tin in which they will fit snugly in a single layer. Drizzle over the olive oil, give the tin a good shake, then roast for 10 minutes.

  3. Give the tin another shake to release any stuck meatballs, then turn each one over and roast for a further 10 minutes, until the meatballs are browned.

  4. Zest the lemon and keep the zest fresh for serving by wrapping it in a piece of damp kitchen paper. Juice the lemon and mix the juice with the tomatoes, sugar or sweetener, the remaining dried oregano and the allspice or cinnamon. Use 200ml/7fl oz water to swill out the tomato tins and stir this in too. Pour the tomato sauce all over the meatballs and onions, turn the oven down to 200C/180C Fan/Gas 6 and bake for 35 minutes more.

  5. Check the meatballs are cooked through and the sauce has thickened. Season to taste. To serve, spoon the meatballs over rice or couscous, crumble over the remaining feta and sprinkle with the lemon zest.

READ ALSO  Parsnip soup
Related Topics:
Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Food And Nutrition

Delicious Onion Burgers Recipe

Published

6 days ago

on

September 28, 2023

By

Who doesn’t love a nice juicy grilled burger? This is a quick and easy recipe for onion burgers just bursting with flavor. Hamburger meat is combined with onion soup mix and Worcestershire sauce, along with ketchup, and then grilled. To achieve those juicy, luscious burgers, you want to use sirloin or ground round and try to get 80 to 85% lean beef.

Form the patties, and make sure to press your thumb into the center of each hamburger patty to create an indentation. This helps to keep the burgers from puffing up in the middle. When grilling, avoid the temptation to press down on the burgers with the spatula as that will release the juices, and leave them alone, don’t keep flipping them. These tips will further assist you in getting the ideal burger that is juicy and tasty.

This onion burger recipe offers a special topping for the burgers consisting of mayo and steak sauce and also uses swiss cheese, but you’re welcome to change the cheese to whatever your favorite one is, and to use another topping if you’d like.

Toast the buns on the grill for a crispy effect, or leave them untoasted. Don’t forget to put your favorite toppings, such as a combo of lettuce, a slice of tomato and onion, and a pickle.

These onion burgers are perfect for weeknight meals, tailgating, game day, or cookout. Serve them with homemade french fries or potato salad and baked beans.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Combine ground beef with soup mix, Worcestershire sauce, ketchup (or tomato sauce), and salt.

  3. Form into six equal-sized patties.

  4. Preheat the grill for medium-high heat.

  5. Place patties onto grill and cook for 6 to 7 minutes per side (or until internal temperature reaches a safe 165 F). During the last minute or two of cook time, place one slice of Swiss cheese on each patty.

  6. Once the cheese has melted and patties are cooked through, remove from heat and place onto a cookie sheet or platter. Cover with aluminum foil.

  7. To prepare burger topping, simply combine mayonnaise and steak sauce until mixed through.  Store in an airtight container in the refrigerator for up to two days after preparation.

  8. Assemble hamburgers and top off with mayonnaise mixture.

  9. Serve immediately.

Continue Reading

Food And Nutrition

Preparing Healthy sausage casserole

Published

6 days ago

on

September 28, 2023

By

Never thought you’d hear the words ‘healthy sausage casserole’? Well, here it is. This all-in-one-dish dinner is packed with veggies for a perfect midweek meal.

Each serving provides 348 kcal, 34g protein, 33.5g carbohydrates (of which 18g sugars), 7g fat (of which 2g saturates), 9.5g fibre and 1.8g salt.

Ingredients

  • 2 red peppers, seeds removed, cut into chunks
  • 2 carrots, cut into thick slices
  • 2 red onions, cut into wedges
  • 5 garlic cloves, finely sliced
  • 8 lean sausages
  • 400g tin peeled cherry tomatoes
  • 400g tin chickpeas, drained
  • 200ml/7fl oz vegetable stock
  • 1 green chilli, seeds removed, chopped
  • 1 tsp paprika
  • 2 tsp French mustard
  • 100g/3½oz frozen mixed vegetables

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes.

  3. Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes.

  4. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving.

READ ALSO  Sous Vide Meatballs
Continue Reading

Food And Nutrition

Perfect coronation chicken

Published

6 days ago

on

September 28, 2023

By

Step back into 1952 and showcase the classic coronation chicken salad for a delicious nostalgic lunch. This is not a bashed-together mayo and mango chutney affair, this is the real deal and fit for a queen.

Ingredients

  • 2 chicken breasts, skin removed
  • 1 tbsp olive oil
  • 1 unwaxed lemon, zest and juice
  • knob of butter
  • 1 shallot, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tsp madras curry powder
  • 2 tbsp tomato purée
  • 100ml/3½fl oz dry white wine
  • 100ml/3½fl oz chicken stock
  • 1 tbsp apricot jam
  • 150ml/5fl oz mayonnaise
  • 75ml/3fl oz crème fraîche
  • 1 large mango, peeled, stone removed, flesh diced
  • 4 spring onions, finely chopped
  • 2 tbsp finely chopped fresh coriander
  • dash Tabasco sauce
  • salt and freshly ground black pepper
  • green salad leaves, to serve
  • 50g/2oz flaked almonds (toasted lightly dry frying pan), to serve

Method

  1. Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper.

  2. Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool.

  3. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.

  4. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.

  5. Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.

  6. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.

READ ALSO  Fluffy Pecan Waffles
Continue Reading

Trending