Beef And Feta Kofta WrapsMake on Drop
My days are full of big it seems. Big announcements (new grandy due soon) big food, big partnerships and quite often big trips. My last trip to Europe was BIG. I am still recovering, but I am still managing to over do it with my schedule, even though I would like to calm down to a panic. (Just quietly) I had a HUGE weekend. Too much on, but all fun and games in the end. Watch out for a huge tutorial on how to do grazing platters/tables to entertaining perfection. I am becoming quite the expert. In the meantime, these are less impressive but certainly delicious. We managed to polish them off quite quickly! Enjoy....
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Tortillas wraps, pitas, or flat bread of choice per serving Recipe
- 400 Grams heirloom tomatoes or cherry tomatoes halved
- Handfuls Fresh parsley
- baby spinach leaves
- 1/4 Red onion, diced
- 100 Grams Feta, crumbled
- Greek yoghurt as needed
- Cobram Estate Extra Virgin Olive Oil as needed BUY
- Additional sprouts and herbs to taste
- Fresh lemon juice to taste for serving
- 2 Teaspoons fennel seeds
- 2 sprigs rosemary (foliage only)
- 1 Handful italian parsley
- 1 Handful mint leaves
- 2 - 3 spring onions
- 500 - 550 Grams beef fillet, cubed
- 1 Teaspoon ground cumin
- 100 Grams dried breadcrumbs or toast in pieces
- 20 Grams Honey
- 100 Grams feta
- 1 egg
- 2 Pinches Pink Salt Flakes BUY
Make the salad by tossing all ingredients except EVOO and lemon juice, together in a large bowl. Set aside until you are ready to serve.
To make kofta, place fennel seeds and rosemary foliage into Thermomix bowl and mill 8 sec/speed 10. Add remaining herbs and spring onions and chop 5 sec/speed 7.
Add remaining ingredients and mince together 30 sec/Reverse/speed 8. Use the spatula if necessary to help you incorporate the ingredients together. Turn the reverse button on and off 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 spread with yoghurt, topping that with salad, feta.
Top each prepared plate with 2-3 Koftas, drizzle with EVOO and serve with fresh lemon juice to taste.