Sep 5: Lamb Rissoles with Lemon-yoghurt Sauce and a Blood orange, Pickled Beet, Pickled Red Onion, Feta Mint Salad

Lunch

Our Sunday treat was to use the remaining Smoked Salmon on a Brioche Bagel with semi-dried Tomatoes and Capers.

  • The Brioche Bagel is 58c
  • The Smoked Salmon pieces were $1.38 per serve
  • Add 20c for Neufchatel
  • Add 40c for Tomato and Capers.

A nice indulgence for $2.56 per serve.

Dinner

What could be better than Lamb Rissoles – made to the Soutzoukakia recipe – grilled outside, topped with a Lemon-yoghurt Sauce made from Preserved Lemon, and served with a Blood orange, Pickled Beet, Pickled Red Onion, Feta Mint Salad. We got four serves from tonight’s mix.

  • Ground lamb was $3.00 on special or 50c per serve
  • An egg is 32c or 8c per serve
  • 8 oz Panko breadcrumbs are $2.99 and we used half, or 38c per serve
  • Parmesan is $3.99 for 8oz and we shared 2 oz or 33c per serve
  • 1/4 cup and a tablespoon of red wine – halved – is 28c per serve
  • Parsley was $1.49 for the bunch, but we only used 1/4 or 10c per serve
  • Mint adds 37c
  • The Blood Oranges were $2.29 for six and we shared one, or 19c per serve
  • The Feta was $6.49 and we shared ¼, or 81c per serve
  • Pickled Beets adds 15c per serve
  • Add 20c for Preserved Lemon and Yoghurt.

Even though this Lamb was a coarser grind than our regular supply, the Rissoles were still very moussey on the inside, with a nice crust. An excellent meal for $3.39 per serve.

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