recipes_Australia_June_2017

JUNE 2017 recipes+ 81

PHOTOGRAPHY

IAN HOFSTETTER & ROB SHAW

here to help fast 4

2

Ricotta Dumplings

in Tomato Sauce

READY IN 30 MINUTES

1 tablespoon olive oil, plus 2 tablespoons

extra + 1 clove garlic, crushed + 1 fresh

small red chilli, seeded, finely chopped

+ 400g can chopped tomatoes + 1 cup

water + 2½ cups reduced-fat fresh ricotta

+ 1 onion, finely chopped + 2 eggs, lightly

whisked + 2 tablespoons self-raising flour

+ ¼ cup flat leaf-parsley, finely chopped,

plus extra leaves, to serve + ½ cup freshly

grated parmesan, plus extra, shaved,

to serve + 1/3 cup dried packaged

breadcrumbs + 4 slices sourdough bread,

to serve + Mixed salad leaves, to serve

Heat oil in a large saucepan over moderate

heat. Add the garlic and chilli; cook and stir

for 30 seconds or until fragrant. Reduce

heat. Add tomatoes and the water. Simmer,

uncovered, for 5 minutes or until mixture

reduces slightly. Meanwhile, combine extra

oil, ricotta, onion, egg, flour, parsley,

parmesan and breadcrumbs in a large bowl.

Roll tablespoons of mixture into balls.

Gently place ricotta balls in tomato sauce;

turn to coat. Cover; simmer for 10 minutes

or until balls are firm. Sprinkle with extra

parmesan and extra parsley. Serve with

sourdough bread and salad leaves.

Serves 4

3

Baked Beans

& Tomato Salsa

READY IN 15 MINUTES

2 Lebanese breads + 2 tablespoons

vegetable or olive oil, plus 1 tablespoon

extra + 1 red onion, finely chopped + 2/3 cup

diced canned tomatoes + 1 tablespoon

brown sugar + 1 tablespoon red wine

vinegar + 1 tablespoon finely chopped

chives, plus 1 tablespoon extra + 220g can

baked beans in tomato sauce

Preheat oven to 200ºC/180ºC fan-forced.

Brush bread with oil. Place on an oven tray.

Bake for 5 minutes or until golden brown.

Cool slightly. Break into pieces. Meanwhile,

heat extra oil in a saucepan over high heat.

Add onion; cook and stir for 2 minutes or

until soft. Add the tomatoes, sugar and

vinegar; cook and stir for 2 minutes or until

thickened slightly. Add the chives and the

baked beans; cook and stir for a further

2 minutes or until heated. Sprinkle with

extra chives. Serve with bread.

Serves 4

4

Lamb Burgers

with Tomato Sauce

READY IN 25 MINUTES

2 teaspoons vegetable or olive oil, plus

2 teaspoons extra + 1 onion, finely chopped

+ 500g lamb mince + 1 zucchini, grated

+ ½ cup soft fresh breadcrumbs + 1 egg,

lightly whisked + 2 teaspoons chopped

rosemary + 1 teaspoon minced garlic

+ 400g can diced tomatoes + 1 tablespoon

brown sugar + 1 tablespoon malt vinegar

+ Cooking oil spray + 4 slices tasty cheese

+ 4 bread rolls, split, toasted + 4 lettuce leaves

Heat oil in a saucepan over moderate heat.

Add onion; cook and stir for 2 minutes or

until tender. Transfer to a bowl. Cool slightly.

Add the mince, zucchini, breadcrumbs,

egg and rosemary; mix well. Shape into

4 patties. Heat extra oil in same pan. Add

garlic; cook and stir for 30 seconds or until

fragrant. Add the tomatoes, sugar and

vinegar. Bring to the boil. Reduce heat;

simmer for 5 minutes or until thickened

slightly. Heat a non-stick frying pan over

moderate heat. Spray patties with oil. Cook

patties for 3 minutes each side or until

browned and cooked. Place cheese on the

base of each bread bun, top with a lettuce

leaf, a patty and some tomato sauce. Serve

topped with remaining bread.

Serves 4

$3.50

A SERVE

$3.15

A SERVE

$3.95

A SERVE