Recipes Archive

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Orange custard puddings

40 minutes

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Drunken chicken with Mexican white rice

1 hour

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Clay-pot coffee (café de olla)

5 minutes

Citrus recipes

Grapefruit upside-down cake

50 minutes

Mediterranean

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

15 minutes

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Corn on the cob with lime, feta and mayo

5 minutes

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French toast doorstops with garlicky creamed corn

10 minutes

Gluten-free treat

Citrus flan with coffee caramel

1 hour 8 minutes

Avocado recipes

Ceviche with avocado and home-made tortilla chips

Chicken recipes

Juicy citrus chicken

40 minutes

Lamb meatball gyros with cabbage slaw and yoghurt dip

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 20 minutes

Ingredients

500 g lamb mince
½ red onion, grated
1 T coriander, roughly chopped
2 cloves garlic , finely chopped
1 lime, zested, plus extra to garnish
Sea salt and freshly ground black pepper, to taste
1 T vegetable oil
Woolworths high-heat deep-fry oil for deep-frying
3 Beauregard sweet potatoes, peeled and thickly sliced
4 pita breads, lightly panfried in butter

For the cabbage slaw, mix:

½ red cabbage, finely sliced
1 red onion, thinly sliced
1 T coriander, roughly chopped
2 T parsley, roughly chopped
¼ cup rice vinegar
2 limes, juiced
2 T extra virgin olive oil
1 grapefruit, segmented
1 lime, segmented
Sea salt and freshly ground black pepper, to taste

For the yoghurt dip, mix:

½ cup plain yoghurt
2 discs feta, crumbled
¼ cucumber, roughly cubed
Olive oil, for drizzling

Method

Preheat the oven to 180°C. Mix the lamb mince, onion, coriander, garlic, lime zest and seasoning and shape into small balls.
Heat the vegetable oil in a nonstick frying pan over a medium to high heat. Fry the balls until golden brown. Finish cooking in the oven for 5 minutes, or until cooked through.
Heat the high-heat deep-fry oil in a saucepan. Fry the sweet potato in batches, drain on kitchen paper and season with salt.
To assemble, fill the pitas with cabbage slaw, lamb balls and yoghurt dip. Serve with the sweet potato fries. Season to taste and finish with lime juice.

Browse more lamb recipes here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Lemon curd bread-and-butter pudding

Orange custard puddings

Drunken chicken with Mexican white rice

Clay-pot coffee (café de olla)

Grapefruit upside-down cake

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Corn on the cob with lime, feta and mayo

French toast doorstops with garlicky creamed corn

Citrus flan with coffee caramel

Ceviche with avocado and home-made tortilla chips

Juicy citrus chicken

Lamb meatball gyros with cabbage slaw and yoghurt dip

Lamb meatball gyros with cabbage slaw and yoghurt dip

Ingredients

Method