Weekday winners and weekend grinners - great meal ideas for every day of the week.
We know how difficult it can be to decide what to feed the family each night of the week, so we thought we'd give you some simple ideas to help you out this week.
Madras meatballs with fresh herb yoghurt dip
600 g lean beef mince
2 eggs, beaten
1 onion, chopped
½ cup fresh breadcrumbs
2 tbsp Madras curry powder
½ cup parsley, chopped
4 shallots, cut into 3cm batons
1 capsicum, cut into chunky squares
1 red onion, cut into wedges
200 g plain yoghurt
¼ cup chopped mint
A little sugar to taste
Cocktail bamboo skewers, soaked in water overnight to prevent them burning.
Combine the mince, eggs, onion, curry powder and half the parsley. Season with salt and pepper to taste. Shape small spoonfuls of mixture into meatballs. Make the meatballs small – about 3cm.
Thread onto cocktail bamboo skewers, alternating with pieces of spring onion, capsicum and onion. Brush meatballs lightly with oil, cover and chill until ready to cook.
Preheat the barbecue or pan to moderately hot. Cook the meatballs in batches, reheat the pan after each batch. Cook meatballs until cooked through. Meatballs should not be served undercooked, rare or pink. A good guide is that when a skewer is inserted into the thickest part of the meatball the juices run clear
To make the yoghurt dip, mix yoghurt, mint, the remaining parsley and a little sugar to make a dip. Cover and chill until ready to serve.
BBQ’d T-Bone Steak with watermelon & red onion salad
4 T-bone steaks
small wedge watermelon, cut into small chunks
1 Red onion
a few fresh mint leaves
Brush the steaks lightly with oil. Season the steaks with a little sea salt and freshly ground pepper. Preheat the barbecue char-grill to hot before adding the steaks.
Cook on one side until the first sign of moisture appears. Turn the steaks once only. Test for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Remove the steaks from the heat, loosely cover with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, toss together the watermelon, onion and mint leaves. Serve the watermelon alongside the steaks.
WICKED WINGS WEDNESDAY
Spicy Portugese Chicken Wings with peri peri coleslaw
500 g chicken wingettes
500 g chicken drumettes
1 tsp caster sugar
1 tsp salt
1 tbsp vegetable oil
400 g packet fresh coleslaw mix
½ cup chopped fresh mint
½ cup piri piri mayonnaise
2 tbsp piri piri mayonnaise
2 tbsp tomato sauce
2 tsp Worcestershire sauce
¼ cup rice wine vinegar
1 tsp hot English mustard
1 tsp onion powder
To make spicy sauce, combine all ingredients in a small bowl.
Place chicken, sugar, salt and oil in a large bowl. Toss to combine. Arrange in a single layer in a large, oiled roasting pan.
Cook in a hot oven (200C) for 25 minutes, turning halfway through cooking. Pour over spicy sauce, turning chicken to coat in sauce. Cook for a further 25 minutes, turning occasionally, until golden and sticky.
Meanwhile, combine coleslaw mix with mint and mayonnaise in a large bowl.
Serve chicken with coleslaw.
THIN SAUSAGE THURSDAY
sausages with sticky glaze
750 g thin beef sausages
¼ cup honey
¼ cup mild seeded mustard
Combine honey and mustard to make glaze.
Place sausages on a baking paper lined oven tray, pour over glaze and cook for 15 minutes until sausages are golden and cooked through.
FOREQUARTER LAMB CHOP FRIDAY
Cuban spiced forequarter lamb chops with sweet potato and black bean salad
4forequarter lamb chops (lamb grillers)
1 tsp dried oregano
½ tsp chilli flakes
1 tsp ground cumin
1 tsp dry rub spice mix from above
4ripe Roma tomatoes, chopped
1 can black beans, drained and rinsed
½ cup Greek yoghurt
500 g sweet potato, peeled and cut into thin wedges
Place lamb forequarter chops on a plate or tray large enough to hold them in a single layer. Preheat oven to 200°C fan forced.
Combine dry rub ingredients in a small bowl with the finely grated zest of the lime, reserve 1 tsp of the dry rub for the salad. Sprinkle both sides of the lamb with the remaining dry rub.
Place sweet potato in a bowl with a little oil and toss to coat. Spread in a single layer in a large roasting tray or heavy baking tray and cook for 35 minutes until crisp at the edges.
Preheat a BBQ or chargrill pan to medium hot, drizzle lamb with a little oil and sprinkle with a few salt flakes just before cooking.
Combine ingredients for salad drizzle with a little extra virgin olive oil. Serve lamb with sweet potato, salad and yoghurt.
SPARE RIB SATURDAY
Fall Apart Bourbon Ribs
12 beef spare ribs
2 star anise
8 allspice berries
6 tbsp bourbon whiskey
100 g light brown soft sugar
100 g tomato sauce (ketchup)
2 tbsp Dijon mustard
3 tbsp Worcestershire sauce
4 tbsp soy sauce (or gluten-free alternative)
1½ tsp ground allspice
Heat the oven to 180C/fan 160. Put the rib pieces, flesh side down, in a single layer in a large roasting tin. Pour over enough boiling water to just cover, then add the spices. Tightly cover with foil and cook for 2 hours.
Put all the glaze ingredients in a pan with 2 tbsp water and heat until melted together.
Take the ribs out the oven and turn it up to 200C/fan 180C. Drain all the liquid from the tin. Turn the ribs flesh side up and baste with the glaze. Roast for 30 minutes, adding more glaze halfway through until the ribs are sticky and shiny. Serve, making sure there are plenty of napkins for everyone.
SUPER SUNDAY ROAST (OF COURSE)
BBQ'd Lamb with Fresh Corn Salsa
1½ kg butterflied lamb leg
1 tbsp sumac
2 tbsp olive oil
1 red capsicum, finely diced
1 cup corn kernels
1 clove garlic, finely chopped
1 tbsp ground cumin
½ cup coriander leaves
⅓ cup small mint leaves
Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb leg in a criss-cross fashion. Rub the sumac over the lamb, then brush or spray lightly with oil and season with salt and pepper.
Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 20 minutes, turn with tongs and cook for a further 20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before serving.
While the lamb rests add the oil to a frypan and heat over a moderately-high heat. Add the capsicum, corn, garlic and cumin. Cook for 2-3 minutes, stirring occasionally. Remove from heat and stir in the coriander and mint. Serve the sliced lamb with the corn salsa.