Friday, March 29, 2024
ADVT 
Appetisers

BBQ Lamb on Beet Hummus Flatbread

President's Choice, 08 Jul, 2016 02:42 PM
  • BBQ Lamb on Beet Hummus Flatbread
Reminiscent of Turkish-style pizzas called pide, our appetizer flatbread recipe features red beet hummus and crumbled lamb for a fresh and stylish version that’s easy to serve at any summer gathering.
 
Serves: 10
Prep time: 20 minutes
Difficulty Level: Intermediate
Per serving: 200 calories, fat 11 g, sodium 360 mg, carbohydrate 17 g, fibre 2 g, protein 8 g 
 
INGREDIENTS 
1/2 lb (250 g) PC® Lean Ground Australian Lamb 
2 cloves garlic, minced
2 Tbsp (25 mL) grated onion
1 Tsp (5 mL) toasted cumin seeds, crushed in mortar and pestle
3/4 Tsp (4 mL) ground coriander
3/4 Tsp (4 mL) paprika
1/2 Tsp (2 mL) each salt and freshly ground black pepper
1 Tbsp (15 mL) PC® New World EVOO Extra Virgin Olive Oil 
3 Tbsp (45 mL) each chopped fresh parsley and mint
1 pkg (220 g) PC® Appetizer Flatbreads 
1 pkg (280 g) PC® Beet Hummus Chickpea Dip and Spread 
2/3 cup (150 mL) PC® Crumbled Goat’s Milk Chevre Soft Unripened Cheese 
Lemon wedges
 
DIRECTIONS
Preheat barbecue to medium heat; grease grill.
 
Combine lamb, garlic, onion, cumin, coriander, paprika, salt, pepper and oil. Using hands, gently mix until just combined. Form into three 4-inch (10 cm) patties; let stand 20 minutes.
 
Grill patties 6 to 8 minutes, turning halfway, or until cooked through. Transfer to plate; crumble into small pieces using two forks. Sprinkle with parsley and mint; set aside.
 
Grill flatbreads 30 to 60 seconds per side or until golden with grill marks; transfer to cutting board.
 
Divide hummus between flatbreads; spread evenly to cover. Top with lamb and cheese. Garnish with freshly ground black pepper and a drizzle of olive oil, if desired. Cut each flatbread into five pieces; squeeze lemon over top. Serve immediately.
 
TIP: You can substitute PC® Soft Unripened Goat's Milk Cheese and crumble it yourself if you prefer.

MORE Appetisers ARTICLES

Kasta Aloo Kachodi

Kasta Aloo Kachodi
Boil and peel the potato. Mash well. Add 2 tbsps of oil in a pan and heat it. Add cumin (jeera). Add the chopped onions, capsicum, salt and fry until brown

Kasta Aloo Kachodi

Palak Ke Shammi Kebab by Chef Sokhi

Palak Ke Shammi Kebab by Chef Sokhi
Ingredients 2 bunches Spinach, blanched with a little soda & chopped 6 tbsp Oil 1 tbsp Ginger, finely chopped 1 tbsp Garlic, finely chopped 2-3 Green chillies, finely chopped 2 tbsp Roasted Bengal gram powder ½ tsp…

Palak Ke Shammi Kebab by Chef Sokhi

Murukku, a crunchy Diwali Snack

Murukku, a crunchy Diwali Snack
Murukku is one of the most popular snacks in South India and it is even more popular at Deepavali (Diwali) festival time. It has long been the tradition at most…

Murukku, a crunchy Diwali Snack

Curried Scallop Cakes

Curried Scallop Cakes
INGREDIENTS 1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces ¾ cup mayonnaise 3 large egg yolks 3 green onions, chopped 1 tablespoon grated ginger 1/3 cup chopped fresh cilantro 1 ½ tablespoons dry mustard 1 ½…

Curried Scallop Cakes

Meatball Kofta

Meatball Kofta
For the Meatballs: 1 pound lean ground beef, lamb, or turkey 1 teaspoon freshly grated ginger 1 tablespoon grated onion 1/2 teaspoon ground coriander 1/2 teaspoon salt dash pepper 1 beaten egg 1/2 cup plain, dry bread crumbs Vegetable…

Meatball Kofta

Potato Samosa Tartlets

Potato Samosa Tartlets
  Ingredients FOR FILLING • 3/4 cup minced onion • 1/4 cup minced canned green chilies • 4 teaspoons minced peeled fresh gingerroot • 1 3/4 teaspoons curry powder • 1 teaspoon chili powder • 1/2 teaspoon

Potato Samosa Tartlets