You don’t want to cook this weekend? That’s fine, because these delicious recipes are perfect for the whole family and are easy to do. See bellow and find the best one for you
1.Aussie burgers with the lot
600g beef mince
1 small brown onion, finely chopped
1 garlic clove, crushed
2 tablespoons tomato paste
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons Smoky barbecue sauce
2 tablespoons olive oil
4 canned pineapple rings, drained
2 iceberg lettuce leaves, shredded
2/3 cup beetroot relish
4 damper rolls, split
1 tomato, sliced
Extra Smoky barbecue sauce, to serve
Combine mince, onion, garlic, tomato paste,parsley and barbecue sauce in a bowl. Season with salt and pepper. Divide extra mixture into 4 equal portions. Roll each portion into a ball. Shape into 1cm-thick patties. Place onto a baking paper-lined plate. Cover. Refrigerate for 1 hour.
Heat 1 tablespoon oil on a barbecue hotplate or large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
Meanwhile, heat remaining oil on hotplate. Cook pineapple for 1 to 2 minutes each side or until golden and caramelised. Cook eggs on hotplate, for 2 minutes, or until cooked to your liking.
Arrange the lettuce, patties, beetroot relish, tomato, pineapple and eggs on roll bases. Top with roll tops. Serve with barbecue sauce and extra beetroot relish on the side.
2.Sunday night toastie sandwiches
2 cups cooked Basic mince
8 thick slices white bread
100g shaved ham
8 slices tasty cheese
Spoon mince into a saucepan over medium heat. Cook, stirring, for 5 minutes or until heated through (see shortcut).
Spread warm mince over 4 slices of bread. Top each with ham, 2 slices of cheese and remaining bread slices.
Cook in a sandwich toaster for 3 to 5 minutes or until crisp, golden and heated through. Alternatively, cook for 3 to 4 minutes each side in a non-stick frying pan over medium heat. Serve.
3.Pan-fried fish fillets with nicoise salad
8 small chat potatoes, quartered
200g green beans, trimmed, cut into 4cm lengths
olive oil cooking spray
4 (200g each) firm white fish fillets (see note)
1 tablespoon lemon pepper seasoning
200g red grape tomatoes, halved
1 cup fresh flat-leaf parsley leaves
1/2 cup pitted kalamata olives
1/4 cup French dressing
lemon wedges, to serve
Cook potato in a saucepan of boiling, salted water for 4 to 5 minutes or until tender. Add beans to pan for last 2 minutes of cooking. Drain. Rinse under cold water. Transfer to a bowl.
Meanwhile, spray a frying pan with oil. Place over medium-high heat. Sprinkle fish with seasoning. Cook for 2 to 3 minutes each side or until cooked through.
Add tomatoes, parsley, olives and dressing to potato mixture. Toss to combine. Divide salad and fish between plates. Serve with lemon wedges.