Caxton magazines staffInspired by ingredients from far-flung places, Sarah Graham relishes the chance to be adventurous in the kitchen. She’s a food blogger (afoodieliveshere.com) and the author of the cookbooks ‘bitten’ and ‘smitten.'(both Struik Lifestyle)
INGREDIENTS
For the tomato and red wine relish:
- 1T olive oil
- 1 red onion, peeled and chopped
- 1t dried chilli flakes
- 2 cloves garlic, finely chopped
- 1 tin peeled tomatoes, chopped
- 1/3 cup red wine
- 2t sugar
- salt and freshly-ground black pepper, to taste
For the honey-roasted sweet potatoes:
- 4 medium sweet potatoes, peeled and chopped into wedges
- 2T butter
- 2T honey
- salt and freshly-ground black pepper, to taste
For the lamb and feta burgers:
- 750g lamb mince
- 1 red onion, peeled and finely chopped
- ½ cup feta cheese
- handful fresh mint and parsley, chopped
- 1t ground coriander
- 1t cumin
- 2T lemon juice
- 1t freshly-ground black pepper
- 1t salt
- 6 fresh seed buns, ciabatta rolls or pita pockets and lettuce, to serve
METHOD
To make the tomato and red wine relish:
1. Heat the olive oil in a small saucepan and fry the onion, chilli and garlic for 2–3 minutes.
2. Add the tomatoes, red wine and sugar and simmer for 10 minutes. Then check the seasoning, add salt as needed and continue simmering gently for a further 10 minutes. Serve warm or at room temperature.
To make the honey-roasted sweet potatoes:
1. Preheat the oven to 180°C. Distribute the raw potato wedges evenly in a microwave and oven-proof dish and microwave on high for about 8 minutes, until cooked through (when they can be easily pierced with a knife).
2. Remove from the microwave, dress with the butter and honey and toss gently. Roast for about 10 minutes and then grill for a further 3–5 minutes until they turn a lovely golden colour (be careful not to let them burn).
To make the lamb and feta burgers:
1. Mix the mince with the rest of the ingredients. Roll it into patty-sized balls, flatten them slightly and place them in the fridge until the grill or braai is ready.
2. Grill the patties for about 10–15 minutes until just off-pink in the middle or braai them over medium coals.
3. While the patties are resting (about 5 minutes), heat the bread rolls or pita in a preheated oven at 180°C for 3–4 minutes.
4. Assemble the burgers and serve with the tomato relish and honey-roasted sweet potato wedges.
Cook’s tip: If you are short of time, just use slices of fresh tomato instead of making the tomato and red wine relish.
This recipe serves 6.
