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recipes - beef and lamb dishes
recipes - vegetable dishes
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Spicy Lamb Burgers (Serves 4)
•
400g of lean lamb mince
•
½ red onion, fi nely chopped
•
1 egg, beaten
•
1 tablespoon of mango chutney
•
Handful of fresh coriander leaves, chopped
•
½ red chilli, deseeded and chopped
•
1 garlic clove, crushed
•
½ teaspoon of cumin
•
½ teaspoon of ground coriander
To serve
•
4 x mini Ciabattas
• Mint,
chopped
•
Thick greek yogurt
•
1 cucumber, fi nely chopped
1. Remove the paddle from your Halo Health Fryer and insert the rack at its low
height so the food is furthest away from the halogen heater.
2. In a bowl work together the lamb mince with the beaten egg.
3. Stir in the mango chutney, coriander leaves, chilli, garlic and the spices.
4. Work the mixture together with spoon and then pat the mixture into burger
shapes.
5. Place them on a cling fi lm lined tray and cover. Chill them in the fridge for
approximately 1 hour.
6. Lightly oil the grill rack. Place four of the burgers onto the rack and brush the
tops with olive oil.
7. Cook for approximately 9 minutes on one side. Carefully fl ip the burgers over
with a spatula.
8. Cook for a further 8-9 minutes until they are thoroughly cooked through.
9. In bowl mix together the Greek yogurt, chopped cucumber and the mint.
10. Place the ciabatta under a grill for 1-2 minutes until it is toasted. Serve the lamb
burgers on the ciabatta topped with the yogurt dressing.
Basic Mushroom Risotto (Serves 2 as a main meal or 4 as a
starter) (V)
• 2 of olive oil
•
1 onion, fi nely chopped
•
2 cloves of garlic
•
300g of risotto rice (Arborio)
•
1 litre of vegetable stock
•
150ml of dry white wine
•
Salt and freshly ground pepper
•
150g of cooked mushrooms
•
40g of freshly grated parmesan
•
25g butter, diced
1. Fit the paddle into your Halo Health Fryer.
2. Pour in the olive oil and add the garlic and the onion and close the lid. Cook for
approximately 5 minutes until the onions are golden.
3. Add the rice and cook for a further minute. Add the wine and 500ml of the stock
stirring well. Season to taste.
4. Cook for approximately 30 minutes.
5. Halfway through cooking add the remaining 500ml of stock.
6. Continue cooking for approximately 30 to 35 minutes until the rice is tender.
7. When the rice is ready, stir in the parmesan cheese, cooked mushrooms and the
butter. Set the timer to cook for another 2 minutes
Variations: Try adding additional ingredients halfway through cooking such as cooked
bacon, asparagus spears, peas, smoked haddock or chicken.
CKSTHF-049_13EHM1_outline.indd 30-31
CKSTHF-049_13EHM1_outline.indd 30-31
2/26/13 6:10 PM
2/26/13 6:10 PM