Lunch-box-recipes

Italian Beef Rissoles Recipe

Looking for new beef mince recipes? Italian beef rissoles are one of our go-to easy dinner ideas, and the leftovers make delicious Italian paninis (both for you and the kids’ school lunch boxes!).

Serves: 4 (plus leftovers), makes 12 rissoles
Preparation time: 15 minutes. Cooking time: 35-40 minutes

Ingredients
800g lean beef mince
1 tbsp oregano, chopped
2 garlic cloves, crushed
3 tbsp olive oil
1 large eggplant, cut into 1cm slices
500g jar tomato pasta sauce
50g parmesan cheese, grated
Steamed green beans, baby carrots and broccolini, to serve

Method
1. Preheat the oven to 180oC. Combine the beef mince with oregano and garlic. Form into 12 beef rissoles, then chill for 30 minutes.

2. Preheat a chargrill to high. Brush the eggplant slices with 2 tbsp of the oil and cook, turning regularly for 2-3 minutes or until well coloured. Line the base of a large roasting dish with the grilled eggplant slices.

3. Brush the beef rissoles with the remaining oil and chargrill for a minute on each side or until well coloured (beef rissoles don’t need to be cooked through). Place the beef rissoles in the roasting dish on top of the grilled eggplant slices, cover with tomato pasta sauce and sprinkle with parmesan cheese.

4. Bake for 20 minutes or until the beef rissoles are cooked through and the cheese and sauce are bubbling. Serve with steamed green beans, baby carrots and brocollini.

pananis

Turn leftovers into lunch: Italian rissole paninis

Serves: 2
Preparation time: 5 minutes

Halve the leftover beef rissoles and place in crusty Italian Panini rolls with spinach leaves, tomato and cucumber slices.

What are your favourite beef mince recipes?

January 30, 2014

Rosemary Lamb With Balsamic Roasted Vegetables Recipe

Get two meals out of one of our favourite dinner ideas: succulent rosemary lamb becomes lamb pita pockets for the kids’ school lunch boxes the next day.

Serves: 4 (plus leftovers)

Preparation time: 15 minutes Cooking time: 40 minutes

Ingredients
1kg whole lamb rumps (about 4-5), trimmed of fat
2 red capsicum, cut into wedges
1kg pumpkin, cut into wedges
2 red onions, cut into wedges
2 1⁄2 tbsp olive oil
250g haloumi cheese, cut into 2cm pieces
1 tbsp balsamic vinegar
2 tbsp rosemary leaves, chopped
1⁄2 cup basil leaves
Green salad, to serve

Method
1. Take the lamb out of the fridge to allow it to come to room temperature.

2. Preheat oven to 180oC. Toss the capsicum, pumpkin and red onion with 2 tbsp of the oil and spread on a lined baking tray, cooking for 25 minutes or until golden brown. Add the haloumi pieces to the tray and drizzle with balsamic vinegar. Bake the vegetables and haloumi for a further 15 minutes or until the haloumi is golden brown.

3. Place a large frying pan over a high heat. Rub the lamb with the remaining oil and cook for 2 minutes on both sides or until browned (lamb does not need to be cooked).

4. Rub the browned lamb with rosemary and place in a roasting dish in the oven for 15-20 minutes or until cooked to your liking. Remove from oven, cover loosely with foil and allow to rest for 10 minutes.

5. Slice the lamb and serve with roasted vegetables, haloumi and basil leaves. Serve with a green salad.

lambpita

Turn leftovers into lunch: Homemade lamb pita pockets

Serves: 2
Preparation time: 5 minutes

Split 2 wholemeal pita pockets and spread with hummus, sliced lamb, sliced tomato and shredded iceberg lettuce.

What’s your favourite leftover recipe?

January 29, 2014