Quick & tasty: Beef koftas and sweet chilli chicken pitas
There’s nothing like a table spread with sharing platters and tasty treats to bring the people you love together.
There’s nothing like a table spread with sharing platters and tasty treats to bring the people you love together.
Beef & Lamb Koftas with Apricot Chutney
Meatballs on a stick — what’s not to love? Using sausage meat means it’s already been seasoned with spices.
- Prep 20 mins
- Cooking 40 mins
- Makes 6
Ingredients
- 500g beef & lamb sausage
- ½ cup pine nuts or cashews
- 1 tsp ground coriander
- Handful (20g) finely chopped fresh coriander
- 6 mini tortilla wraps
Apricot chutney:
- 2 Tbsp olive oil
- 1 Tbsp butter
- 3 onions, finely sliced
- Salt and milled black pepper
- 1 cup dried apricots, soaked overnight and finely chopped
- ¾ cup sugar
- 2 Tbsp fruity habanero sauce or sweet chilli sauce
LM
‧ Compiled by
Method
- To make the chutney, heat oil and butter in a pan over low heat. Cook onion for 8–10 minutes. Season.
- Add apricots and sugar. Sauté for 5–10 minutes more or until sticky. Stir in habanero sauce. Set aside to cool.
- Heat a dry pan on medium heat. Add nuts in a single layer and toast for 3–5 minutes, stirring often, until golden. Remove nuts, allow to cool, then chop.
- Squeeze mince filling from sausages (discard the casings).
- Mix mince with chopped toasted nuts and coriander. Divide into six portions and shape mixture around six skewers.
- Grill (or braai) the skewers on medium heat for 10 minutes or until cooked through.
- Serve koftas on tortillas with chutney on the side for dipping.
Sweet Chilli & Ginger Chicken Pitas
Stuffed with pickles and dollops of peanut sauce, these little pockets are perfect for a lazy picnic.
- Prep 10 mins
- Cooking 15 mins
- Serves 5–6
Ingredients
- ½ cup sweet chilli sauce
- 1 Tbsp minced ginger & garlic
- 2 Tbsp canola oil
- 1 packet (about 400g) mini skinless chicken fillets
- 2 Tbsp peanut butter
- 1 cup plain yoghurt
- 1 packet (10) mini pita breads, for serving
- Sliced gherkins and/or pickled red onion, for serving
LM
‧ Compiled by
Method
- Mix sweet chilli sauce, minced ginger & garlic and oil together in a bowl.
- Toss chicken fillets in mixture to coat and place on an oven tray lined with baking paper.
- Bake at 200ºC for 10–15 minutes, until sticky and cooked through.
- Mix peanut butter and yoghurt together to make a sauce.
- Stuff pitas with gherkin and/ or pickled onion, chicken fillets and sauce.
Quick Pickles
Boil 1.5 cups white vinegar, 1 cup water and ½ cup sugar in a pot for 2 minutes, then pour over carrots, red onions or other veggies. Leave to pickle for about 20–30 minutes.
Complied By: Lichelle May
Photography by: Fresh Living Magazine
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