Beef 4 6 8 10 12 14 16 18 20 22
Beef and rhubarb tarts Cottage jackets Aromatic masala mince Meatballs with redcurrant sauce Minced beef and red onion pittas Beef and tomato tortilla stack Rupert Rowley’s braised beef with potato crust Nick Foster’s steak, onion and vegetable pie Philip Hall’s sautéed beef with egg noodles Stephen Conway’s beef Provençal
Lamb 24 26 28 30 32 34 36 38 40
Rupert Rowley’s spicy lamb burgers with lemon salsa Nick Foster’s lamb and mint burger Philip Hall’s spiced lamb burger with mint raita Stephen Conway’s lamb kofta and mint yoghurt dip Shepherd’s pie with bubble and squeak topping Mint and lime roasted lamb Lamb and broccoli bake Lamb fidget pie Quick lamb wraps
Contents
Quality Standard beef and lamb recipes for school caterers
Ingredients: 1kg Quality Standard beef mince 750g shortcrust pastry 200g fresh rhubarb, roughly sliced 50g sultanas 120ml cold water 4 tbsp good balsamic vinegar Salt and pepper Large pinch allspice powder 120ml beef stock 4 tbsp freshly chopped chives
Beef and rhubarb tarts
To serve: A green salad or vegetables. Method: Roll out the pastry to 5mm thickness, and line ten 11cm loosebottomed tartlet tins. Prick the bases with a fork. Chill for 10 minutes. Bake blind for 10-15 minutes at 200°C. Remove the paper and the beans and return to the oven for a further 5 minutes or until the pastry is dry. Remove and set aside to cool. Meanwhile, place the rhubarb in a shallow pan with the sultanas and water. Cover and simmer gently for 3-4 minutes. Remove from the heat and set aside. Dry fry the mince in a large frying pan for 5-7 minutes until brown. Stir in the balsamic vinegar, seasoning and allspice powder. Reduce the heat, cover and cook for a further 5 minutes. Add the chives. Stir in the rhubarb mixture and set aside to cool. To serve: Spoon a little of the mince equally into each tartlet. Cover lightly with foil and bake for 10-15 minutes at 180°C until the pastry is golden brown. Serve with a green salad or vegetables. Nutritional information per serving: Kilojoules - 3033.40 Kilocalories – 725 Fat (g) – 46 Saturated fat (g) – 17 Protein (g) – 28 Carbohydrate (g) – 51 Fibre (g) – 2
Schools
Serves: 10
Ingredients: 1kg Quality Standard beef mince 10 baking potatoes 250g leeks, finely sliced 150g celery, thinly sliced 1kg baked beans 60ml tomato ketchup 1-2 tsp chilli powder 250g canned or frozen sweet corn Method: Bake the potatoes using your chosen method – ovenbaked or microwave. Dry-fry the mince in a hot frying pan, with the leeks and celery, for 3-4 minutes until brown. Add the baked beans, tomato ketchup and chilli powder and sweet corn. Simmer for 5-10 minutes. Set aside until ready to serve. To serve: Spoon the mince into the jacket potatoes.
Cottage jackets
Tip: Also delicious spooned into tortilla wraps and rolled up. Try sprinkling with grated cheese or serving with homemade coleslaw, extra sweet corn or salad. As an alternative to baked beans try reduced salt & sugar baked beans. Nutritional information per serving: Kilojoules - 2428.81 Kilocalories - 580.5 Fat (g) - 13.5 Saturated fat (g) - 4.4 Protein (g) - 40 Carbohydrate (g) - 52.6 Fibre (g) - 11.2
Schools
Serves: 10
Ingredients: 1kg Quality Standard lean beef mince 2 onions, peeled and finely chopped 4 garlic cloves, peeled and crushed 1 x 5cm piece fresh root ginger, peeled and finely chopped 2 x 400g can chopped tomatoes 2 green chillies, deseeded and finely chopped Salt and pepper 2 tbsp garam masala – or curry paste of your choice 2 handfuls freshly chopped coriander (optional)
Aromatic masala mince
To serve: Basmati rice Raita Poppadums (optional) Method: Dry fry the mince, onion, garlic and ginger in a large nonstick pan for 5-7 minutes. Reduce the heat and add the tomatoes, chillies, seasoning, garam masala and half the coriander, if using. Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Garnish with the remaining coriander. To serve: Serve with plain basmati rice, poppadums and a cucumber raita, or a selection of relishes. Tip: Alternatively, serve piled onto a jacket potato. Nutritional information per serving: Kilojoules - 907.93 Kilocalories – 217 Fat (g) - 10.3g Saturated fat (g) - 4.4 Protein (g) - 24g Carbohydrate (g) - 0.1g Fibre (g) - 1
Schools
Serves: 10
Ingredients: 1kg Quality Standard beef mince Salt and pepper 1 tbsp dried oregano or marjoram 2 tbsp pitted black olives, finely chopped 3 tbsp sunflower oil 1L prepared light gravy or hot, good beef stock 4 tbsp redcurrant jelly 120ml half fat crème fraîche 750g dried tagliatelle or fettuccine Freshly chopped sage leaves, to garnish (optional) To serve: Green salad Method: In a large bowl mix together the mince, seasoning, herbs and olives. Shape into 30 meatballs. Heat some oil over a high heat, and cook the meatballs in batches, turning occasionally, until cooked through, and any meat juices run clear. Set aside until ready to serve. Meanwhile, cook the pasta according to the packet instructions. Leave about 1 tsp oil in the meatball pan, add the gravy or stock and stir in the redcurrant jelly. Bring to the boil, reduce the heat and stir in the cream or crème fraîche. To serve: Reheat the meatballs in the sauce, for 10 minutes. Toss the meatballs in the pasta, garnish with the sage leaves and serve with a mixed green salad. Nutritional information per serving: Kilojoules - 2097.44 Kilocalories - 501.3 Fat (g) - 19.4 Saturated fat (g) - 4.4 Protein (g) - 33.7 Carbohydrate (g) - 0.2 Fibre (g) - 1.8
Schools
Meatballs with redcurrant sauce
Serves: 10
Ingredients: 750g Quality Standard beef mince 5 red onions, peeled and cut into wedges 4 tbsp olive oil Handful fresh oregano, roughly chopped (optional) Salt and pepper 10 mini pitta breads 3 tbsp onion marmalade or onion relish 150g spinach leaves, rinsed and roughly chopped 200g reduced fat Cheddar cheese, crumbled Method: Place the onion wedges on a shallow baking tray, drizzle with the olive oil and roast for 15-20 minutes at 200°C. Set aside. Heat a large non-stick frying pan until hot, and dry fry the mince for 5 minutes. Stir in the herbs and seasoning. Toast the mini pittas. Spread the pittas evenly with the onion marmalade or relish. Spoon over the mince mixture and top with the roasted onions. Set aside until ready to serve. To serve: Bake in the oven for 5 minutes. Scatter with the baby spinach leaves and cheese. Return to the oven and cook for a further 5-8 minutes. Tip: Try serving as a warm salad –slice the mini pittas into strips, and toss with the red onions, mince mixture, spinach leaves and crumbled cheese. Drizzle over the onion marmalade. Nutritional information per serving: Kilojoules - 1499.13 Kilocalories - 358.3 Fat (g) - 17 Saturated fat (g) - 3 Protein (g) - 27 Carbohydrate (g) - 0 Fibre (g) - 3
Schools
Minced beef and red onion pittas
Serves: 10
Beef and tomato tortilla stack
Ingredients: 1kg Quality Standard beef mince 2 onions, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 1 tbsp ground paprika 2 x 400g can chopped tomatoes 2 tbsp tomato purĂŠe 2 tbsp Worcestershire or brown sauce Salt and pepper 4 tbsp freshly chopped coriander leaves (optional) 10 flour tortillas 200g mature reduced fat Cheddar cheese, grated To serve: Green salad Method: Heat a large non-stick frying pan until hot and cook the mince, onion and garlic for 5-7 minutes until browned. Add the paprika, canned tomatoes, tomato purĂŠe, and Worcestershire or brown sauce. Season. Bring to the boil, reduce the heat and simmer for 10-15 minutes. Stir through the coriander. Place a tortilla on a large non-stick baking tray and spoon over a portion of the mince mixture evenly and a portion of cheese. Repeat with 4 more tortillas, and then make another stack from the remaining tortillas. Bake for 10 minutes or until the cheese melts. To serve: Cut each into 5, and serve hot with salad leaves. Nutritional information per serving: Kilojoules - 1580.71 Kilocalories - 377.8 Fat (g) - 15.6 Saturated fat (g) - 4.4 Protein (g) - 33.1 Carbohydrate (g) - 0 Fibre (g) - 2.1
Schools
Serves: 10
Ingredients: 1kg Quality Standard braising steak, diced Oil 2 medium onions, thinly sliced 1L beef stock 2 tbsp arrowroot 4 medium white potatoes, peeled, thinly sliced 50g butter, melted Method: Heat a medium sized roasting tray to smoking point. Add a little oil and brown the meat on all sides. Remove the meat, set aside. Brown the onions in the pan over high heat. Bring the stock to the boil, and thicken with a little arrowroot until a sauce consistency is reached. Place the meat in a large oven proof dish. Spread the browned onions on the top and spoon over the thickened stock. Layer the sliced potatoes neatly on the top, in 2 layers. Brush all over with melted butter. Cover with tin foil, and cook in a hot oven 190°C for 1 hour. Remove foil and cook for a further 30 minutes to make the potatoes crisp and golden. To serve: Serve piping hot, with steamed seasonal vegetables Nutritional information per serving: Kilojoules - 981.15 Kilocalories - 234.5 Fat (g) - 5.6 Saturated fat (g) - 4.4 Protein (g) - 28.1 Carbohydrate (g) - 13.2 Fibre (g) - 2.6
Schools
Rupert Rowley’s braised beef with potato crust
Serves: 10
Ingredients: 550g Quality Standard beef steak, finely diced 10ml vegetable oil 1 tsp dried tarragon 1 tbsp dried thyme 2 garlic cloves, chopped 5cm ginger root peeled and finely grated 4 onions, peeled and diced 200g carrot, peeled and diced 200g swede, peeled and diced 100g leeks, green ends trimmed off, and diced 300ml water Salt 1 tsp black pepper 30g gravy granules
For the herb suet crust: 300g self-raising flour 1 tsp salt 100g vegetable suet 200ml water 1 tbsp dried tarragon To serve: Steamed green beans
Method: For the pie filling: Put the oil, beef, tarragon, thyme, garlic and ginger into a large pan over a high heat, and cook until all the meat is sealed. Add the diced vegetables and cook for five minutes. Add the water, salt and pepper. Cover. Simmer for approximately 1 hours, or until the meat is tender. Remove from the heat and stir in the gravy granules. Spoon into a pie tray. For the herb suet crust: Put all the ingredients into a mixing bowl and mix until a soft dough is formed. Roll out the suet pastry to the same size as the pie tray, and 2cm thick. Lay over the pie filling, and seal the pastry against the pie tray by pressing against the sides. Bake in a pre-heated oven for 35 minutes at 190°C To serve: Serve with steamed green beans. Nutritional information per serving: Kilojoules - 1567.32 Kilocalories - 374.6 Fat (g) - 16.8 Saturated fat (g) - 2.2 Protein (g) - 23.7 Carbohydrate (g) - 1 Fibre (g) - 3.2
Schools
Nick Foster’s steak, onion and vegetable pie
Serves: 10
Ingredients: 450g lean Quality Standard finely shredded chuck steak 25ml reduced salt soy sauce 1 teaspoon garlic powder 250g pack dry egg noodles 50ml vegetable oil 200g sliced mixed peppers (frozen) 1 leek (80g), finely shredded and washed 2 red onions (300g), finely sliced 1 large carrot (150g), coarsely grated 75g button mushrooms 25g mixed herbs 25ml oyster sauce 2 teaspoons of sesame seeds*
Method: Mix the beef, soy sauce and garlic and refrigerate. Allow to marinate for at least 1 hour, but no longer than 4 hours. Soak the egg noodles in boiling water until soft and pliable. Add marinated beef to an extremely hot pan with half the oil and seal quickly. Remove the beef from the pan. Heat the remainder of the oil. Add the peppers, leek, onion, carrot, mushrooms, herbs and stir fry. Add the oyster sauce to the soy marinade, mix well and add to the pan. Return the beef to the pan. Drain the noodles and fork into the stirfry mix. Stir and bring to the boil, reduce heat and simmer for 2-3 minutes. To serve: Sprinkle with the sesame seeds and serve hot. *Not recommended for children with allergies to nuts Nutritional information per serving: Kilojoules – 1008.3 Kilocalories – 241 Fat (g) – 9.5 Saturated fat (g) – 1.0 Protein (g) – 14.9 Carbohydrate (g) – 25.4 Fibre (g) – 2.4
Schools
Philip Hall’s sautéed beef with egg noodles
Serves: 10
Stephen Conway’s Beef Provencal
Ingredients: 800g beef silverside joint For the coating: 200g finely diced onion 1 clove garlic, puréed 2 tbsp oil 30g butter 200g dried breadcrumbs 60g dried Provencal herbs
For the sauce: 450g diced onions 2 cloves garlic, puréed 450g carrots, finely chopped 2 tbsp oil 800g tomato passatta 200ml beef stock 160g tomato purée 60g dried Provencal herbs
Method: Preheat the oven to 200°C/180°C fan/ Gas Mark 6. Season the joint, and place in a roasting tin. Add water to a depth of 2cm. Cover with a lid or foil. Roast in the pre-heated oven for two hours, or until well done. 30 minutes before the end of cooking time, remove the foil, and apply the Provencal coating, packing it down onto the joint with a spatula. Return to oven to cook for remaining time. For the sauce: Fry off the chopped onions and garlic in hot oil. Add the passatta, stock, purée and herbs. Bring to the boil. Simmer for 30 minutes. Season. For the coating: Soften the chopped onions and garlic in the hot oil and butter. Stir in the breadcrumbs and dried herbs. Season. To serve: Slice the beef thinly, and overlap two rows in a hot tart tin, including any topping that may have fallen off. Spoon over the sauce, and serve. Nutritional information per serving: Kilojoules - 2071 Kilocalories – 495 Fat (g) – 22 Saturated fat (g) – 2 Protein (g) – 23.7 Carbohydrate (g) – 0 Fibre (g) – 4
Schools
Serves: 10
Ingredients: 750g Quality Standard lamb mince 2 onions, finely chopped 3 garlic cloves, finely chopped 2 tbsp oil 2 tbsp chili flakes 1 tbsp cumin seeds Grated zest and juice of 1 lemon 2 tbsp chopped fresh coriander (optional) 1 tbsp black pepper 1 tsp salt For the lemon salsa: 4 lemons, quartered and deseeded 50ml water 2 tbsp sugar To serve: 10 burger buns, split and toasted Salad garnish Sliced tomatoes Method: For the burgers: Cook the onion in a little oil until transparent. Add the onion into remaining ingredients mix thoroughly. Divide into 20 meat patties, and compact into shape. Set aside until ready to cook. For the salsa: Slice the lemons thinly and combine with the water and sugar in a pan. Cover and simmer for 20 minutes, until the lemons have softened and the sugar dissolved. Set aside to cool. To serve: Grill or oven bake the meat patties at 180°C until cooked through – about 20 minutes. Put a tomato slice and salad garnish on a toasted bun, top with 1 or 2 meat patties. Spoon lemon salsa over the top of the burger, or serve separately. Nutritional information per serving: Kilojoules - 1573.60 Kilocalories - 376.1 Fat (g) - 17.3 Saturated fat (g) - 3.3 Protein (g) - 19.9 Carbohydrate (g) - 1.4 Fibre (g) - 5.0
Schools
Rupert Rowley’s spicy lamb burgers with lemon salsa
Serves: 10
Nick Foster’s lamb and mint burger
Ingredients: 750g lean Quality Standard lamb mince 2 onions, finely chopped 2 tbsp dried mint 1 tbsp fresh root ginger, peeled and grated 1 garlic clove, chopped 1 egg 1 tsp salt 2 tsps black pepper For the mashed potato: 1kg potatoes, peeled and halved 1 ⁄2 tsp salt 30g sunflower spread To serve: Seasonal steamed vegetables Mango chutney Method: Steam the onions for 3 minutes, then add in all the ingredients, and mix thoroughly. Divide into 10 and shape into patties, compacting well. Refrigerate until ready to cook. For the potatoes: Cover the halved potatoes with cold water in a pan and then simmer until cooked. Drain well, add salt and spread, and then mash until creamy. Keep hot until ready to serve. To serve: Bake the meat patties in a pre-heated oven for 10 minutes at 200°C/180°C fan assisted. Spoon the mashed potato on a bed of steamed vegetables. Place the burger on top and add a spoon of mango chutney. Nutritional information per serving: Kilojoules - 1175.70 Kilocalories - 281 Fat (g) - 14.2 Saturated fat (g) - 5.8 Protein (g) - 17.2 Carbohydrate (g) - 0 Fibre (g) - 1.9
Schools
Serves: 10
Ingredients: 500g lean Quality Standard lamb mince 125g finely diced onion 1tbsp chilli purée, or to taste 1 tbsp garlic powder 50g finely chopped parsley 1 tbsp Worcestershire sauce Pepper, to taste For the raita: ½ grated cucumber 150ml low fat natural yoghurt 1 tbsp dried mint Salt and pepper To serve: 10 low salt burger buns, toasted Sliced tomatoes Shredded lettuce Method: For the burgers: In a large bowl, fold all the ingredients together and mix well. Cover and set to one side in the refrigerator for around 30 minutes to 1 hour. This will allow the flavours to develop. Divide the burger mix into 10 portions. Roll the mix into a ball and press the top gently to produce the classical burger shape. Place the burgers onto a lightly greased oven tray and cook in a pre-heated oven at 190°C for 25 minutes turning once. For the raita: Wash the cucumber and using a course grater, grate the cucumber into the yoghurt. Incorporate the dried mint into the yoghurt mix and season. To serve: Serve the burger in a bun garnished with sliced tomato and shredded lettuce. Spoon raita over the top of the burger or serve separately. Nutritional information per serving: Kilojoules – 1030.1 Kilocalories – 246.2 Fat (g) – 5.9 Saturated fat (g) – 3g Protein (g) – 18.7 Carbohydrate (g) – 26.8 Fibre (g) – 3.0
Schools
Philip Hall’s spiced lamb burger with Mint Raita
Serves: 10
Ingredients: 650g Quality Standard lamb mince 200g breadcrumbs 1 onion, diced 1 tbsp turmeric 1 tbsp ground cumin Seasoning 25g chopped fresh coriander, optional To serve: 150ml low fat natural yoghurt 50g chopped fresh mint 10 wholemeal pitta breads, split and toasted Shredded lettuce Sliced red onions Sliced tomatoes Method: For the Koftas; mix together the lamb mince, breadcrumbs, onions, turmeric, cumin, seasoning and fresh coriander. Divide the mix into 10, and shape into the traditional kofta shape. Do this by taking a piece of mix, and shaping it in your lightly clenched fist, to a sausage shape. Neaten up the edges, and make even, so that the koftas cook evenly. Put koftas into lightly greased tins. Cover. Bake for 30 minutes at 200°C, removing the lid halfway. To serve: Mix the yoghurt together with the fresh mint. Put a little of the lettuce, onion and tomato in each pitta pocket. Add a kofta, spoon on yoghurt, and serve as an accompaniment. Nutritional information per serving: Kilojoules – 1752.67 Kilocalories – 418.9 Fat (g) – 12.1 Saturated fat (g) – 4.79 Protein (g) – 22.6 Carbohydrate (g) – 1.4 Fibre (g) – 7.5
Schools
Stephen Conway’s lamb kofta and mint yoghurt dip
Serves: 10
Shepherd’s pie with bubble and squeak topping
Ingredients: 1kg lean Quality Standard lamb mince 200g onion, peeled, cut into small dice 250g carrots, peeled, cut into small dice 25g plain flour 25g tomato purée 5ml Worcestershire sauce 750ml brown stock 1kg potatoes, peeled 450g parsnips, peeled and cored 450g Savoy cabbage, thinly shredded 50g butter 100ml semi skimmed milk Salt and pepper To serve: Seasonal vegetables Method: In a non-stick frying pan dry fry the lamb mince with the diced onion and carrots, until the mince is browned. Stir in the flour, tomato purée and Worcestershire sauce. Gently add the stock stirring continuously, bring to the boil and cook for 5-10 minutes until the carrots are just soft. Meanwhile, cook the potatoes and parsnips in boiling salted water until soft, about 20 minutes. During the last 8-10 minutes of cooking time, add the Savoy cabbage. Drain well, and mash, with the butter and milk. Season well with salt and pepper. Transfer the mince into an ovenproof dish. Spoon the bubble and squeak mash over the top. Cook in a preheated oven, 180°C/160°C fan for 25-30 minutes until golden brown. Serving suggestion: Serve with seasonal vegetables. Nutritional information per serving: Kilojoules - 1479.04 Kilocalories - 353.5 Fat (g) - 10.9 Saturated fat (g) - 4.4 Protein (g) - 31.1 Carbohydrate (g) - 0.5 Fibre (g) - 7.1
Schools
Serves: 10
Mint and lime roasted lamb
Ingredients: 1kg boneless rolled Quality Standard lamb shoulder joint 300g mint jelly Grated zest and juice of 3 limes 4 tbsp flour 500ml lamb stock 4 tbsp dried mint Method: Season the lamb joint all over. Set on a roasting rack, and roast for 1 hour 40 minutes at 180°C/170°C fan for medium cooked meat. Rest for 15 minutes. 20 minutes before the end of the cooking time mix together mint jelly and the lime zest and juice, season and spoon over the lamb, reserving some to serve separately. Skim off any excess fat from the roasting tin and discard. Over a medium heat, stir in the flour and deglaze with some of the lamb stock. Add remaining lamb stock until desired consistency is reached. Simmer for 2-3 minutes until thickened. Check the seasoning. Stir the chopped mint into the hot sauce. To serve: Serve the lamb and the sauce on hot plates with roasted potatoes, steamed broccoli and offer the mint and lime jelly separately. Nutritional information per serving: Kilojoules - 1552.68 Kilocalories - 371.1 Fat (g) - 19.0 Saturated fat (g) - 4.4 Protein (g) - 20.4 Carbohydrate (g) - 2.1 Fibre (g) - 0.4
Schools
Serves: 10
Ingredients: 1kg cooked Quality Standard roast lamb, diced 500g broccoli, cut into small pieces (or any vegetable mix) 75g sunflower spread 30g plain flour 750ml semi skimmed milk Seasoning 1 tsp ground nutmeg 2 tbsp sunflower oil 2 small onions, finely chopped 50g breadcrumbs 2 tbsp flat-leaf parsley, chopped 2 tbsp rosemary, chopped
Lamb and broccoli bake
To serve: Jacket potatoes Method: Steam the broccoli. Set aside. Make a white sauce with the butter, flour, milk, seasoning and nutmeg. Heat the oil in a large pan and cook the onion for 1-2 minutes or until softened. Add the lamb and cook for 5 minutes, until the lamb is browned. Stir in the broccoli and white sauce. Spoon into an ovenproof serving dish. Mix together the breadcrumbs and herbs and sprinkle over the lamb. Bake at 200°C/180°C fan for 20 minutes until golden brown. To serve: Serve piping hot with jacket potatoes. Nutritional information per serving: Kilojoules - 1490.76 Kilocalories - 356.3 Fat (g) - 18.4 Saturated fat (g) - 4.4 Protein (g) - 35.7 Carbohydrate (g) - 0.1 Fibre (g) - 1.9
Schools
Serves: 10
Ingredients: 1kg lean Quality Standard lamb chops 30ml oil 800g potatoes, sliced 300g onions, sliced 300g eating apples, cored and sliced 1 tbsp dried thyme 300ml hot stock 500g short crust pastry 1 egg, beaten To serve: Seasonal vegetables Method: Heat 1 tbsp oil in a pan over high heat, season the lamb chops, and brown the on all sides. Meanwhile place potatoes in a layer on the bottom of an ovenproof pie dish. Take half of the sliced onions and half of the sliced eating apples and layer over the potatoes. Top with the lamb chops, followed by the remaining onions and apple.
Lamb fidget pie
Sprinkle with the thyme and pour over the stock. On a floured surface roll out the short crust pastry to fit the pie dish. Dampen the edge of the dish with a little water and place on top of the dish. Trim off any excess pastry and press and crimp the edges to seal. Beat the egg with a little water and salt, and use to glaze the pastry. Cook in a preheated oven 180°C/170°C fan for 1 hour, 30 minutes. Cover with foil once golden to prevent burning. To serve: Serve piping hot with seasonal vegetables. Nutritional information per serving: Kilojoules - 2276.51 Kilocalories - 544.1 Fat (g) - 30.2 Saturated fat (g) - 4.4 Protein (g) - 23.1 Carbohydrate (g) - 0 Fibre (g) - 4.0
Schools
Serves: 10
Ingredients: 750g Quality Standard lean lamb stir-fry strips 1 tbsp sunflower oil 2 garlic cloves, peeled and finely chopped 2 tbsp freshly chopped flat-leaf parsley 2 tbsp freshly chopped mint 200g rice, cooked 2 tbsp lemon juice 100g mushrooms, finely chopped 10 flour tortillas or flatbreads 150g low fat yogurt 2 tbsp mint sauce To serve: Green salad Method: Heat the oil in a large wok or pan and cook the garlic and lamb strips in batches for 3-4 minutes until brown. Stir in the herbs, rice, lemon juice and seasoning. Stir over heat for 1-2 minutes. Remove from heat and add the mushrooms.
Quick lamb wraps
Mix together the yogurt and the mint sauce. To serve: To assemble the wraps, spread each tortilla with a little of the minty yogurt, and top spoon on a portion of the filling. Fold up to make a neat roll, secure with a cocktail stick, if required, and serve immediately. Serve the tortillas with a green salad. Nutritional information per serving: Kilojoules - 909.6 Kilocalories - 217.4 Fat (g) - 4.1 Saturated fat (g) - 2.2 Protein (g) - 14.4 Carbohydrate (g) - 0.9 Fibre (g) - 1.8
Schools
Serves: 10
EBLEX AHDB Stoneleigh Park Warwickshire CV8 2LZ Tel: 0845 491 8787 e-mail: zhenya.dewfield@eblex.org.uk www.eblextrade.co.uk © Copyright reserved by EBLEX 2009 EBLEX is a division of the Agriculture and Horticulture Development Board