BEEF AND FETA KOFTA

Beef Kofta with Rosemary Sprigs

Well today was the big day…I had a photo shoot for an ad that will appear in the all new Master Chef Magazine in my kitchen…exciting! I did dream all night long about styling the dish I had planned for a side bar pic, but still sporting a flu (will it ever end??)! I woke up feverish and not in the mood at all to pretend I was in Master Chef and producing the winning dish! SO, we had it for dinner, and no, sadly, it won’t appear in the mag spread! But then, it doesn’t need to, cos it’s on here, right?

NEED:

Salad;

Wraps, pitas, or flat bread of choice per serving

400g Heirloom tomatoes or cherry tomatoes halved

Fresh parsley

Rainbow chard leaves

Sliced red onion

Crumbled feta

Greek Yogurt and EVOO to taste

Additional sprouts and herbs to taste

Kofta;

2tsp fennel seeds

2 sprigs rosemary (foliage only)

Handful Italian parsley

Handful mint leaves

2-3 spring onions/shallots

500-550g cubed beef fillet

1tsp cumin

100g dried breadcrumbs

40g raw honey

100g feta

1 egg

pinch Celtic sea salt

DO:

To make kofta, place fennel seeds and rosemary foliage into Thermomix bowl and mill for 8 seconds on speed 10. Add remaining herbs and spring onions and chop for 5 seconds on speed 7.

Add remaining ingredients and mince together for 30 seconds on Reverse + speed 8. Use the spatula if necessary to help you incorporate the ingredients together. Turn off the reverse button a couple of times just to untangle the mixture from the blades.

Heat a grill or fry pan to smoking point on Induction cooktop, mark 10, with just a drizzle of oil. With damp hands, form ‘rissoles’ and flatten slightly. Cook until well done and turn.

Meanwhile, prepare each wrap by flame grilling on the actual flame of a gas burner until you have a char grilled look with burnt edges….or to taste. Place onto each serving plate and dress with salad, feta, yoghurt, EVOO etc.

Top each prepared plate with 2-3 Koftas. Serve immediately with additional yoghurt to taste.