double-thick plain yoghurt Archives

Braai recipes

Gingerbread with speculaas caramel

30 minutes

Avocado recipes

Spinach, avo and basil dip with crispy baby marrows

30 minutes

Christmas dessert

Pavlova with whisky-candied nuts

2 hours

Stokbrood with vanilla-honey baked Camembert" width="400" height="400"/>

Braai recipes

Stokbrood with vanilla-honey baked Camembert

30 minutes

Great value

Chorizo shakshuka

30 minutes

Mini lamb burgers with roast peppers

Serves Makes 8 burgers

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Cooking Time 10 minutes

Ingredients

2 red peppers, halved and seeded
4 T olive oil
500 g lamb mince
1 red onion, finely chopped
2 t dried oregano
Sea salt and freshly ground black pepper
8 small bread rolls, halved
Hummus, for serving
Fresh coriander, to garnish

For the tzatziki:

2 gherkin cucumbers
1 cup plain Greek-style yoghurt
1 lemon, juiced and zested
Sea salt and freshly ground black pepper, to taste

For the black olive salsa, mix:

1 red onion, chopped
100 g black kalamata olives, pitted and quartered
2 T Italian parsley, roughly chopped
1 T olive oil

Method

Preheat the oven to 200°C. Coat the peppers in 2 T olive oil and place, skin-side up, on a baking tray. Roast for 15 to 20 minutes until the skin blisters. Transfer to a bowl and cover with clingwrap. Set aside.

In a large mixing bowl, combine the lamb mince, red onion, oregano and seasoning. Divide the mixture into 8 equal portions and shape into small patties. Chill for 30 minutes.

Fry the patties in the remaining oil for 2 minutes on each side. Transfer to a baking tray and finish in the oven for 4 minutes.

Toast the bread rolls on a hot grill pan until golden. Meanwhile, remove the skins from the roasted peppers.

To make the tzatziki, use a vegetable peeler to slice the cucumbers into thin ribbons. Combine the cucumber, yoghurt, and lemon juice and zest in a mixing bowl. Season to taste and chill until ready to assemble.

To assemble the burgers, spread a generous layer of hummus on half a grilled roll. Top with roasted peppers, a lamb patty and a dollop of tzatziki. Finish with black olive salsa, a sprig of fresh coriander and the remaining half of the roll.

Discover more burger recipes here.

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles

Milk chocolate double crème caramels

Marinated melon with whipped feta and honey

Chicken biryani cooked over fire

BBQ chicken skewers

Baked “fridge” tart

Gingerbread with speculaas caramel

Spinach, avo and basil dip with crispy baby marrows

Pavlova with whisky-candied nuts

Stokbrood with vanilla-honey baked Camembert

Chorizo shakshuka

Grilled chicken with spiced coriander rice

Mini lamb burgers with roast peppers

Mini lamb burgers with roast peppers

Ingredients

Method