Monday, 22 December 2014

Mini Wallaby Burgers with Homemade Chili Jam and Beetroot Relish

 This is my first ever meaty recipe to feature on my blog. I'm feeling pretty excited to share it with you because i think it marks a big movement in my vegetarianism.

For the last 8 and a bit years i have been a non-meat-eater. Quite strict for the majority of that time and at some points, vegan.
In the last year i have been questioning my morals, working out why i choose to eat what i eat and challenging why I've started to eat some meats.

I'd like to say i consciously live a sustainable lifestyle. My main issue with the meat and dairy industry IS the industry itself and the impacts it has on our environment. The scale of meat consumption and the farming practices involved are pretty frightening. Whilst eating meat is not currently sustainable, i believe that if everyone had the same attitude towards meat and dairy as myself and a lot of others do, then meat-eating probably wouldn't be so hideous. For all those vegos out there- please continue. It's always going to be true that when you eat an animal, it has to die first and a plant-based diet is always going to be more sustainable. I don't eat meat often and i'm very picky about it too.

If you are at all interested in reading about meat the Sustainable Table website have some incredible resources to read.

So without, writing a lengthy ethical essay, I'd like to share with you my Mini Wallaby Burgers with the Homemade Chili Jam and Beetroot Relish that we were given as Christmas gifts yesterday.

Wallaby Burger
500g Wallaby Mince
Half White Onion, diced
1 Handful Fresh Parsley, chopped fine
Salt and Pepper to taste
1 Egg, beaten

Stir the onion, parsley, salt, pepper and egg in to the mince and leave to rest for at least half an hour.
Roll in to small patties (my mix made 9) and grill on the BBQ or fry lightly in oil for about 3 minutes on each side.

I served my burgers on mini sourdough rolls with shaved Parmesan, homemade chili jam, beetroot relish, fresh salad greens and sprouts.
You can't serve burgers without some sort of potato. We had rosemary and smoked paprika wedges with a garlic aioli. Oh and a beer!

Saturday, 20 December 2014

Frozen Yoghurt - 3 Ways

Last week i was in Hobart having a bit of a city holiday- eating and drinking and reclining. It seems I'm quite attracted to the Hobart lifestyle. Much like Melbourne, Hobart's food and coffee scene is inspired and trendy. Much UNlike Melbourne though, is the slower pace of the city and the amount of water around! Ahh... Island life!

In my eating adventures around the Tassie city, I came across a cool Frozen Yoghurt place called Vita: Nature+Culture which is owned by the Creators of Ethos Eat Drink and Provedore (all next door to each other.) To be honest, I'd never jumped on the FroYo bandwagon so this was my first experience. It was so yum and the flavours were so interesting, i was inspired to make my own when i got home.

Here are the recipes to Frozen Yoghurt 3 Ways. This is so easy to make, I'm kicking myself I hadn't thought of doing this before! In these recipes, i have used some ripe fruit that i had at home, but be creative and use what you've got!

Nectarine Frozen Yoghurt
2 Ripe Yellow Nectarines
2 Ripe White Nectarines
1 cup. Organic Natural Yoghurt

Cherry Frozen Yoghurt
150 g Fresh Cherries, Pitted
1 cup. Organic Natural Yoghurt

This Method applies to both of the above recipes.
In a food processor blitz the fruit (without the pips) until you reach a smooth pulpy consistency. Stir through the yoghurt completely, transfer to an airtight container and put it in the freezer to set. Stir every half an hour and repeat 4 or 5 times.

Honey (Hobart Wildflower) and Cinnamon Frozen Yoghurt
1 1/2 tbs. Honey, melted if it's raw
1 tsp. Cinnamon
1 cup. Organic Frozen Yoghurt

Stir the melted honey and cinnamon through the yoghurt, transfer to an airtight container and put it in the freezer to set. Stir every half an hour and repeat 4 or 5 times.