Local Produce Recipes

Lamb Burger with Pickled Cucumber and Mint and Garlic Yoghurt

RECIPE Darinda Chapman, Cairns Bulk Meats

Ingredients

500g minced lamb from Cairns Bulk Meats 4 burger buns 1 tsp dried oregano 2 tbsp chopped mint 2 tsp minced garlic ½ cup plain yoghurt ½ tbsp lemon juice 1 Lebanese cucumber, sliced lengthways 1 tbsp white wine vinegar 1 tsp sugar 1 baby cos lettuce 1 tsp oil Salt and pepper, to taste

Method

Place the sliced cucumber in a bowl with the vinegar and sugar. Season with salt and pepper, combine and set aside.

Season the lamb mince with the dried oregano, and salt and pepper, then shape into four patties. Cover them and let them chill in the fridge for 15 minutes to firm up.

Heat the oil in a large pan over high heat and cook the burgers for four to five minutes on each side or until cooked through.

In a small bowl, combine the plain yoghurt, minced garlic, mint and lemon juice to create your sauce.

Spread a dollop of garlic yoghurt on the bottom burger bun, place a lamb patty on top, followed by the lettuce leaves and pickled cucumbers, then the top bun. Enjoy!

Darinda's Tip: Uncooked patties can be frozen for up to three months.

a 36 Ishmael Rd, Earlville www.cairnsbulkmeats.com.au

Red Lentil Indian Dahl

RECIPE Matthew Calanna

Ingredients To serve

1 onion, chopped 2 garlic cloves, minced 400g tinned diced tomatoes 1 can lentils ¾ tsp turmeric ¾ tsp ground cumin ½ ground ginger 1 cup basmati rice 5 cherry tomatoes, chopped 1 tbsp vegetable oil 1 lime, sliced 4 tbsp Greek yoghurt ¼ sliced onion Chopped red chili Fresh coriander

Method

Heat the vegetable oil in a medium-sized pot over medium heat. Add the chopped onion, half the minced garlic and sauté until golden brown and fragrant.

Add the chopped tomatoes, drained lentils and remaining minced garlic. Add the turmeric, cumin and ginger and bring to the boil. Reduce heat and cover, simmering until the lentils are tender.

Cook the basmati rice according to package instructions.

Transfer half of the lentil mixture to a food processor and process until pureed. Return the puree to the saucepan and simmer for five minutes.

Divide rice between bowls and spoon the dahl over. Top with the onion, coriander, lime, yoghurt and chili.

Matthew's Tip: Delicious served with naan bread.

Calanna Whole Health Pharmacy www.calannapharmacy.com.au