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    Cajun Meatballs

    Love meatballs? Try this low-calorie recipe that uses turkey mince, served in a hot pepper sauce

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    2 tbsps butter
        •    2 tbsps plain flour
        •    1 onion, finely chopped
        •    1 green pepper, deseeded and finely chopped
        •    2 celery sticks, finely chopped
        •    2 garlic cloves, chopped
        •    1 bay leaf
        •    400g can plum tomato
        •    1 chicken stock cube
        •    dash of Tabasco sauce or hot pepper sauce
        •    4 spring onions, finely sliced
        •    handful coriander, roughly chopped
        •    rice or mash, to serve

    For the Meatballs:

        •    1 tbsp Cajun seasoning
        •    500g pack turkey mince
        •    1 tbsp vegetable oil


    1. Put the butter in a pan over a low heat. Stir in the flour and cook, stirring all the time to make a roux. Cook until the roux is hazelnut brown in colour – make sure that it doesn’t burn. Tip in the vegetables, garlic and bay leaf, stir briefly, then pour in the tomatoes and 1½ cans of water. Crumble in the stock cube, add the hot sauce, then cover and cook for 15 mins, stirring occasionally, while you make the meatballs.
    2. Work the spice and some seasoning into the turkey mince. Try not to over-handle or it will toughen. Shape into 20 meatballs.
    3. Heat the oil in a large non-stick pan and quickly brown the meatballs in batches until they are nicely coloured on all sides.
    4. Stir the sauce, then drop in the meatballs and cook on a low heat for 10 mins until the turkey is cooked through. Scatter over the spring onions and coriander, and serve with some rice or mash.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/3145674/cajun-meatballs

    Mexican Beef Bowl

    This simple Mexican Beef Bowl is a favourite for  a healthy and super quick family dinner. Using lean beef strips makes it simple and it all comes together in less than 15 minutes! Easy peasy.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    600g lean beef strips
        •    30g packet taco seasoning
        •    2 x 250g microwave brown rice and quinoa
        •    400g can black beans, drained, rinsed
        •    200g pre-packed coleslaw
        •    1 large avocado, diced
        •    2 vine-ripened tomatoes, diced
        •    Coriander sprigs, light sour cream, lime wedges, to serve


    1. Place beef in a large snap lock bag, add taco seasoning, seal and rub to coat.
    2. Preheat a large lightly oiled char-grill pan or barbecue over medium-high heat. Cook beef, in batches, for 1-2 minutes or until browned and cooked through. Set aside on a plate loosely covered with foil.
    3. Prepare brown rice and quinoa according to packet instructions.
    4. Divide rice and quinoa, beans and coleslaw between bowls. Top with beef, avocado and tomatoes. Serve with your choice of coriander sprigs, sour cream and lime wedges.


        •    Slice your own beef strips using rump, sirloin or porterhouse steak.

        •    Use any beans of your choice in the bowl– black-eyed beans, cannellini beans, red kidney beans, four bean mix.

        •    For the kids, serve with hard or soft taco shells.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/mexican-beef-bowl/#

    Lamb Cutlets with Haloumi, Bean and Potato Salad

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    12 lamb cutlets, frenched
        •    200g kipfler potatoes
        •    1 lemon
        •    150g green beans, sliced
        •    200g haloumi cheese, cut into 1cm thick slices
        •    1 cup flat-leaf parsley leaves, roughly chopped
        •    ½ cup pomegranate seeds
        •    250g Greek yoghurt
        •    2 tbsps dukkah
        •    4 tbsps extra virgin olive oil
        •    Salt and pepper to taste


    1. Boil potatoes until tender. Drain, cool and slice. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch and drain sliced green beans and add to potatoes.
    2. Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper, lightly oil and cook for 3-4 minutes. Remove and rest.
    3. Cook haloumi until golden brown. Squeeze with lemon.
    4. Toss haloumi with green beans, potatoes, parsley and pomegranate seeds, top with yoghurt and dukkah and serve with the lamb.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-cutlets-with-haloumi-bean-and-potato-salad/#

    Grilled Leg of Lamb with Feta and Herb Salsa

    In this spin on the classic pairing of lamb and mint, the butterflied leg of lamb is rubbed with a garlicky, spicy mint pesto, which is also used to flavor a feta-herb salsa. The salsa makes a fantastic sandwich spread for any leftovers.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 8


        •    1 1/2 cups mint leaves
        •    1 1/2 cups flat-leaf parsley leaves
        •    6 garlic cloves, thickly sliced
        •    3/4 tsp crushed red pepper
        •    3/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
        •    1/4 cup plus 2 tbsps freshly grated Parmesan cheese
        •    1/2 tsp grated lemon zest
        •    Salt and freshly ground pepper
        •    One 5 1/2- to 6-pound butterflied leg of lamb
        •    1 pound feta cheese, preferably French, crumbled (4 cups)


    1. In a food processor, pulse the mint with the parsley, garlic and crushed red pepper until finely chopped. Add 1/4 cup plus 2 tablespoons of the olive oil and process to a coarse paste. Add the Parmesan and lemon zest and pulse to combine. Season with salt and pepper.

    2. Spread the lamb on a cutting board and, using a paring knife, poke the meat all over on both sides. Using your fingers, work 1/3 cup of the mint pesto into the slashes and crevices. Season the lamb generously with salt and pepper and transfer to a roasting pan. Cover and refrigerate overnight.

    3. Meanwhile, transfer the remaining mint pesto to a bowl and stir in the feta and remaining 1/2 cup of olive oil. Season with salt and pepper and refrigerate.

    4. Light a grill. Bring the marinated lamb to room temperature, about 1 hour, then brush it all over with olive oil. Season generously with salt and pepper and grill the lamb over a medium-high fire, turning occasionally, for about 20 minutes, or until an instant-read thermometer inserted into the thickest part registers 125° (150° in the thinnest part). Transfer the lamb to a cutting board and let it rest for 10 minutes. Thinly slice the lamb and serve with the feta salsa.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/grilled-leg-lamb-feta-and-herb-salsa