APRIL RECIPES

April: Weekly Meat Basket Recipes

For this month's 'Lekker Recipes' we will be focusing on using the meat in our pre-packed Weekly Meat Basket!

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Best Beef Burger


INGREDIENTS

Lekker Company Burger Patties

8 sprigs of fresh flat-leaf parsley

2 heaped tablespoons Dijon mustard (optional)

1 large free-range egg

Olive oil

1 round lettuce

3 ripe tomatoes

1 red onion

3-4 gherkins

Sliced Cheddar cheese (optional)

Quality burger buns

METHOD

Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick. Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up. To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium. Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan. Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches. Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can. Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks. Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper. Halve the burger buns and lightly toast them in the pan, then serve up.

Beef Stew


INGREDIENTS

2x 300g packs Lekker Company Rump Cubes

25 ml sunflower oil

2 large onions, chopped

4 carrots, peeled & thinly sliced

1 Beef Stock cube

600 ml water

METHOD

Heat oil, brown onions, then add the rump cubes and brown. Add the stock cube mixed with 600 ml water. Cover and simmer gently for 1 hour. Uncover and add the carrots. Carefully drop the dumpling batter on top by the teaspoonsful. Cover and continue to cook for approximately 30 minutes.

Mexican Sausages


INGREDIENTS

20 ml sunflower oil

400g Lekker Company Pork Sausages

1 onion, finely chopped

2 cloves garlic, crushed

2 chillies, chopped (or more or less to taste)

2 ml ground cumin

2 ml dried thyme

1 green pepper, seeded and diced

400 g tomato and onion mix, canned

400 g kidney beans, canned and drained

cooked rice, to serve

METHOD

Heat half the oil in a saucepan. Fry sausages until browned, remove from the pan and set aside. Heat the remaining oil and fry the onion for two minutes, then add the garlic and chillies, and fry for a minute. Add spice, thyme, pepper and tomato and onion mix. Bring to the boil, then reduce heat and simmer for 20 minutes. Stir in the kidney beans and sausages, and simmer for 10 minutes. Season to taste with salt and plenty of freshly ground black pepper. Serve with rice or use to fill pita breads and sprinkle with cheese before serving.

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