Australia Day strikes a bittersweet note on our calendar signalling the end of long summer holidays and heralding the return to work and school. Many Aussies honour the landing of white man onto this great southern land, while others prefer to label it Invasion Day.
Whatever your beef, there’s no better way to get ready for the year ahead than with a big Aussie BBQ with all the trimmings.
The koftas are the perfect beach snack too – once cooked, just roll ‘em and fold ‘em up in a bit of foil or baking paper.
Why not make this pavlova as well as it can be baked a day ahead and finished in time for a party?
Tasty little lamb koftas
500 grams ground organic lamb
1 large onion, chopped fine
Salt and pepper to taste
¼ teaspoon ground allspice
¼ teaspoon ground cloves
½ teaspoon cinnamon
½ bunch finely chopped parsley
1-2 tablespoons macadamia nut oil
Hot chilli or tomato sauce
- Mix all ingredients together well. Roll into cigar shapes or make little burgers about the size of a lime
- Heat the BBQ and very lightly brush grill with a little macadamia oil which has a high flashpoint, meaning it can sustain high temperatures
- Grill koftas on each side so they brown up, about 10 minutes in total and serve with your favourite tomato or hot sauce and drizzle the lamb with a little lemon juice to serve, as this helps to make the heme iron in the meat more bio-available
- Wash down with cold beer