SLOW COOKED GREEK TAVERN LAMB

Cuisine

Greek

Servings

4

Prep Time

5 minutes

Cook Time

6 hours

Ingredients

  • 1.4kg boneless lamb shoulder

  • 5 potatoes, cut into quarters

  • 1 brown onion, finely sliced

  • 1 packet Mingle Greek Style BBQ Roast or Rub Seasoning    SHOP NOW

  • Drizzle of olive oil

  • Frozen peas

Directions

  1. Place the chopped potatoes and sliced onions into the bottom of the slow cooker.

  2. Place the lamb shoulder on top of the vegetables. Drizzle with olive oil and generously apply the Greek rub, massaging the seasoning into the meat on all sides.

  3. Cover and cook on HIGH for 5 hours or LOW for 8 hours. The lamb is ready when it pulls away easily with a fork.

  4. Just before you are ready to eat, defrost the peas and steam them until bright green and tender.

  5. Lift the lamb out and shred the meat using two forks, discarding any large pieces of fat. Serve the shredded lamb alongside the slow-cooked potatoes and the fresh peas.

 

CHOW MEIN DUMPLING LASAGNE

Cuisine

Chinese

Servings

3-4

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

For the filling:

  • 500 g chicken mince

  • 1 packet Mingle Chow Mein seasoning  SHOP NOW

  • 3 spring onions, finely sliced

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 2 tbsp soy suace

  • 1 tbsp rice wine vinegar

For layering:

  • Dumpling wrappers (round or square)

To serve (optional):

  • Extra spring onions

  • Chilli oil or chilli crisp

  • Sesame seeds

  • Dumpling Sauce: 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, 1 tsp honey

Directions

  1. In a large bowl, combine the chicken mince, Mingle Chow Mein seasoning, spring onions, garlic, ginger, soy sauce, rice wine vinegar. Mix well until evenly combined.

  2. Place 2 tbsp of the meat mixture into the oven safe dish and start assembling your dumpling lasagna.

  3. Half way through layering, pour 2 tbsp water over the lasagna and continue with layers. Repeat the layers, finishing with a dumpling wrapper on top.

  4. Add ¼ cup of water to the top (you can add more water if you want more broth)

  5. Place the ramekins into a steamer basket over simmering water.

  6. Steam for 15–18 minutes, or until the chicken is fully cooked and the wrappers are tender.

  7. Rest for a few minutes before serving. Finish with spring onions, chilli oil, and sesame seeds and dumpling sauce, if desired, then dig in!

 

RANCH EGG & VEGE MUFFINS (LUNCHBOX FRIENDLY)

Category

Family Friendly

Servings

10

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

  • 6 eggs
  • ¼ cup milk
  • 1 zucchini, grated and liquid squeezed out.
  • 1 carrot, grated
  • ½ cup grated cheese
  • 2 tbsp Mingle Dill & Garlic Ranch Seasoning  SHOP NOW
  • Olive oil spray

Directions

  1. Preheat oven to 180°C. Grease or line a muffin tray.

  2. Whisk eggs, milk, and Dill & Garlic Seasoning.
  3. Fold in grated veggies and cheese.
  4. Pour into muffin tray (¾ full each).
  5. Bake for 20–25 mins or until firm and golden.

Recipe Note

  • Lunchbox Approved: Serve cold or warm
  • Swap: Add diced ham or cooked bacon for extra protein

 

WHOLE ROASTED CAULIFLOWER WITH TAHINI & CHIMICHURRI

Ingredients

For the cauliflower:

  • 1 medium-sized cauliflower, remove thick ugly outer leaves but leave any smaller more delicate ones
  • 2 tbsp olive oil
  • 1 tsp Maldon sea salt

For the chimichurri:

For the garlicky yoghurt:

  • ▢4 heaped tbsp Greek yoghurt
  • ▢1 garlic clove , crushed
  • ▢1/4 lemon, juiced

To drizzle:

  • ▢2 tbsp tahini

Instructions 

  • Pre-heat the oven to 200C.
  • Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes.
  • Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over.
  • Mix together the Greek yoghurt, garlic and lemon juice to make the base.
  • Mix together the shallot, chilli, garlic, red wine vinegar, salt, red pepper flakes and herbs. Stream in the olive oil, it should be runnier than pesto. 
  • Remove from the oven.
  • Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri.
  • Cut into wedges and enjoy!