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14
Spicy Lamb in Pita
Serves 2
1 tablespoon oil
100g lamb mince
2 tablespoons finely chopped onions
½ cup diced tomato
1 tablespoon freshly chopped mint
¼ teaspoon ground coriander
Pinch ground ginger
½ teaspoon ground cumin
¼ teaspoon turmeric
Salt and freshly ground black pepper,
optional
2 pita breads
2 slices Swiss cheese
½ cup tzatziki - dip for serving
1. Pre-heat Sandwich Press until green
‘READY’ light illuminates.
2. Heat oil in a non-stick fry pan, sauté
lamb mince, onions, tomato, mint,
spices and seasonings until browned
and cooked. Drain.
3. Split pita breads open to form pockets.
Insert a cheese slice into each pocket
then fill with lamb mixture.
4. Place prepared pita breads into pre-
heated Sandwich Press, close the lid
and cook for 4-6 minutes, until golden,
crisp and heated through or until
desired result.
5. Serve immediately with tzatziki dip.
Mediterranean Layered Twists
Serves 2
2 twist or cob bread rolls
2 tablespoons pesto
100g marinated roasted eggplant
100g marinated roasted red capsicum
60g char grilled sliced sweet potato
100g marinated roasted semi-sun dried
tomatoes, drained
60g mushrooms, sliced
2 slices Swiss cheese
1. Pre-heat Sandwich Press until green
‘READY’ light illuminates.
2. Split bread rolls in half and spread cut
sides with pesto. Fill with eggplant,
capsicum, sweet potato, dried
tomato, mushrooms and cheese.
3. Place prepared bread rolls into pre-
heated Sandwich Press, close the
lid and cook until golden, crisp and
heated through, approximately 6-8
minutes or until desired result.
4. Serve immediately, cut in half.
KSG220_KSG440_IB_FA.indd 14 1/04/10 11:57 AM