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Lamb kebabs with cheesy polenta
Kebabs with minced lamb are quick to cook and always tender. Teamed with soft, cheesy polenta and a crisp salad packed with flavour it makes a perfect meal.
Serves 5-6
1,25 litres (5 cups) boiling water or stock
½ packet (250 g) polenta
60 ml Melrose cheese spread
Salt and freshly ground black pepper to taste
Kebabs
125 ml (1/2 c) fresh breadcrumbs
1 onion, grated
500g ground lamb
125 ml (1/2 c) chopped fresh parsley
1 egg, beaten
45 ml (3 T) water
5 ml (1 t) cumin
5 ml (1 t) coriander
5 ml (1 t) minced chili (optional)
Salt and freshly ground black pepper to taste
Mix all the ingredients for the kebabs together and gently knead for 2-3 minutes. Shape into 10-12 thick sausage shapes and refrigerate until needed. Letting them rest before putting them on the barbecue is also a good idea.
Prepare the polenta: bring the water or stock to a rapid boil and slowly pour in the polenta. Stir or whisk over medium heat for about 5 minutes, until thick. Remove from the heat and stir in the Melrose spread. Season to taste and serve warm.
Serve kebabs on the polenta with a chopped salad of tomatoes, cucumbers, onion and fresh mint.
Low Fat Cheddar
What makes the products even more special is they're all made from the real stuff: only A-grade Cheddar and Gouda. Melrose contains the bone-building calcium and protein so essential to growth.
Cheesy risotto cakes
Not only are these recipes tasty, but you can also get the kids to help in making them.
birdhouse
A real out the jar thinker and creative entrepreneur, Katie Thompson's passion is reusing the old and recreate it into something of beauty, to be seen and reused in ways never imagined before.