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Tupperware Preview AUS : Tupperware January 2013
Preparation time: 15 minutes Cooking time: 10 minute s Makes: 4 large burgers Pattie Ingredients 1⁄2 small onion, quartered 1 large garlic clove 1⁄2 cup mint leaves 40g raw pistachio kernels 500g lamb mince 1 egg 1⁄4 cup wholegrain breadcrumbs 1⁄2 tsp each salt and freshly ground black pepper 1-2 tbs olive oil for cooking To Serve 50g rocket leaves Extra mint leaves 16 wedges semi-dried tomato 4 tbs aioli 4 large bread rolls, toasted Method 1. Place onion and garlic into the Turbo Chef TM and finely process. Remove the contents and set aside. 2. Using the Tu r b o Chef process mint leaves remove and repeat the process with pistachios. 3. Combine all patty ingredients in Thatsa® Bowl Junior and mix well using your hands. 4. Divide mince mixture into 4 equal por tions. 5. Place the Large Hamburger Press ring into the keeper and place one portion of mince inside the ring. Using the Hamburger Press, apply gentle pressure to form a smooth patty. Remove the Press and ring and repeat with remaining portions. 6. Brush patties lightly with olive oil. Stack and Seal keepers as you go. 7. Heat up a frying pan over medium-high heat and cook patties for 5 minutes on each side or until cooked through. 8. Serve with rocket, mint leaves, semi-dried tomatoes and aioli on freshly toasted bun. Kitchen Notes: Patties may be frozen for up to 3 months in the Sealed pattie keepers. The 1⁄4 marker level on the ring corresponds to approximately a 150g burger and the 1⁄3 marker level a 200g burger. Each pattie weighs approximately 170g. USE THESE WITH EASE Fresh Herbs Planter Bake 2 Basics Slimline Digital Scales Season Ser ve® Minty Lamb & Pistachio Burgers
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