Today on SASTV: Gobble Gobble!

What to do with all those zucchini in the garden? How about Turkey & Courgette Sliders?



Turkey & courgette burgers with spring onion & cumin – serves 4-6 (about 18 burgers)

• 500g turkey mince
• 1 large courgette/zucchini, coarsely grated
• 40g scallions/green onion, thinly sliced
• 1 medium egg
• 2 tbsp chopped mint
• 2 tbsp chopped coriander/cilantro
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp coarse ground black pepper
• ½ tsp cayenne
• about 100ml sunflower oil for searing

Sour cream & sumac sauce:

• 100g sour cream
• 150g Greek yoghurt
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 1 small garlic clove, crushed
• 1½ tbsp olive oil
• 1 tbsp sumac
• ½ tsp salt
• ¼ tsp black pepper

To make sauce by putting all of the ingredients in a small bowl. Stir well and chill until needed.

Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7/400°F

Mix all ingredients for the meatballs, except the sunflower oil, together in a large bowl. Shape into small burgers – they should weigh about 45g each and you should aim for around 18 of them.

Pour enough of the sunflower oil into a frying pan to get a thin layer on the bottom, about 2mm thick. Heat well and sear the meatballs in batches over a medium heat on all sides. Cook for about 4 minutes, adding more oil as needed, until golden brown.

Carefully transfer the meatballs onto an oven tray lined with greaseproof paper and cook in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over.

Wine Suggestion: a fresh, vibrant rosé suits the dish and the time of the year. Something like the Roc des Anges “Effet Papillon” rosé made from Grenache Gris really hits the mark with this.

https://jonoandjules.com/2016/06/06/turkey-courgette-burgers/

Today on SASTV: Vegetarians rejoice! Here's a slider for you!

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Today on SASTV: Sue-Ann's Fusion Lamb Sliders with Feta Spread and Cranberry Jalapeno Sauce

1. THE COMPONENTS

Feta Spread

• 200g finely crumbled feta
• ¾ mayonnaise
• 2 teaspoons Herbe de Provence (thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf)
• 6 teaspoons chopped chives
• 3 teaspoons lemon juice
• 1 clove garlic, finely minced

Mix all ingredients until smooth. Refrigerate before use.

Cranberry Jalapeno Sauce

• 1 diced jalapeño
• 1 cup sugar
• 1/3 cup water + 4 Tbls.
• 2 Tbs. orange juice
• 100 grams dried cranberries

Heat the cranberries, jalapeños, sugar, water and orange juice in a saucepan over medium-high heat.

Cook for 5 minutes.

Let the cranberry sauce sit for 30 minutes.

Refrigerate before use.

Sliders

• 1 slice white bread, crust removed and cut into 1/4-inch pieces
• 2 tablespoons milk
• 1/4 cup finely chopped shallots, from 1-2 shallots
• 2 cloves garlic, minced
• 3 tablespoons finely chopped fresh mint
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 pounds ground lamb (not lean)
• 6 pita bread rounds*

Be sure grill is clean and preheat to high.

Combine bread pieces and milk in a medium bowl. Mash with a fork until paste forms. Add shallots, garlic, mint, oregano, salt, pepper and mix well. Add lamb, then use your hand to mix ingredients together until well combined. Do not over mix. Form mixture into 12 oval-shaped patties about ½-inch thick.

Grease grill (dip a wad of paper towels in vegetable oil and holding wad with tongs, carefully wipe cooking grate several times). Grill patties, covered, for 4 minutes. Turn, cover again, and cook for about 3 to 4 minutes more. Place burgers on a tray and cover with foil while you warm mini- pita rounds or slider buns on the grill.

2. THE ASSEMBLY

Spread the Feta in/on the pita or slider bun. Place delicious lamb patty on top, add generous dollop of Cranberry Jalapeno sauce and eat!

Today on SASTV -- Asian Inspired Salmon Sliders with Wasabi Mayo

Tucked in one of the many cupboards in Sue-Ann's kitchen, there's an old green binder stuffed to the gills with recipes clipped from magazines and newspapers, and handwritten by relatives, friends and Sue-Ann herself. It's a fabulous repository and the source for today's delicious recipe...

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Today on SASTV: 3-2-1 Ribs

Sue-Ann's BBQ rib odyssey continued this weekend with an 

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On The Lighter Side: The Dad Pack & Korean-style BBQ Beef Short Ribs

This week: father-friendly wines & bbq short ribs!

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On The Lighter Side: #DRINKPINK

Sue-Ann jumps the gun on International Rosé Day (We. Just. Couldn't. Wait.) with this celebration of home smoked salmon and rosé! Who knew it was so easy to make smoked salmon yourself? 

Check out our fabulous selection of rosés here: https://www.sue-annstaff.com/collections/rose