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Can you produce five dishes for under Dhs300? We put the professionals on the spot

MINI GREEK LAMB BURGERS

SERVES 6

500g lamb mince

2 spring onions, finely chopped

2 tbsp chopped fresh dill

1 clove crushed garlic

grated rind and juice one small lemon

1/2 cup fresh white breadcrumbs

1 egg

2 tablespoons fennel seeds

pita bread, lettuce, chopped cucumber and roasted capsicum, feta and tzatziki, to serve

1) Combine mince, onions, dill, garlic, lemon rind and juice, breadcrumbs and the egg. Mix lightly, shape into 12 small burgers. (Use wet hands to shape the burgers, to stop the lamb from sticking to your fingers) Lightly brush the burgers with a little oil and sprinkle with the fennel seeds. 2) Preheat the barbecue plate or pan to moderately high. Add burgers, lower the heat to moderate. Cook for four to five minutes each side, or until cooked. Turn them once only. 3) Serve burgers with pita, lettuce, cucumber, capsicum, feta and tzatziki.

BEEF AND LEMONGRASS STIRFRY

SERVES 4

500g beef rump, thinly sliced

2 tbsp oil

2 tsp grated ginger

2 tsp finely chopped lemongrass (white part only)

3 spring onions, cut into 3cm lengths

1 large red capsicum, thinly sliced

200g green beans, diagonally sliced

1 small red chilli, finely chopped (optional)

¼ cup beef stock

¼ cup kecap manis or soy sauce

1 tbsp fish sauce

rice noodles or steamed rice, to serve

1) Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir fry the beef in three batches, and set it aside. Reheat wok between each batch.
2) Reheat the wok, add remaining oil, and add the ginger, lemongrass and spring onions. Stir fry for one minute. Add the capsicum, beans and chilli, stir fry for one to two minutes. 3) Return the beef to the wok and add the sherry and sauces. Stir for 30 seconds to combine. Serve with rice noodles or steamed rice.

Australian Beef Navarin

SERVES 4

750g Australian beef cubes

200g garlic cloves, peeled

1 tbsp tomato paste

1.5 litres chicken stock

1 cup shallots, diced

10 baby turnips, cleaned and peeled

1 carrot, peeled and diced

150g haricot beans

1 bouquet garni

olive oil

parsley, chopped

mint, chopped

marjoram, chopped

salt

pepper

1) Add a splash of olive oil to a large, heavy-based pan and place over high heat. 2) Add the beef and fry until evenly dark and golden in colour. 3) In a separate pan, add the turnips and shallots. Stir well. Then, add the carrots. Add tomato paste, garlic, anchovy fillets and allow to cook briefly while stirring. Add pepper. 4) Next, as the beef is cooking, add in the haricot beans and then pour in enough stock to cover. Bring to the boil, then reduce the heat and allow to simmer gently. 5) Add the remaining stock to the pan with the vegetables. 6) Transfer the beef onto this pan along with the liquid. Add the parsley, mint and marjoram to the stew, divide between bowls. Garnish with bouquet garni and serve immediately.

SEARED BEEF WITH POMEGRANATE AND BALSAMIC DRESSING

SERVES 4

400g Australian beef sirloin

olive oil

1 bag of rocket leaves

100g pomegranate seeds

200ml pomegranate molasses

75ml balsamic vinegar

2 tsp dijon mustard (heaped)

salt to taste

pepper to taste

1) Preheat the oven to 180ºC. Mix olive oil, salt, pepper, Dijon mustard and molasses together in a bowl, stir to combine well and then set aside. 2) Preheat a heavy-based frying pan over a high heat. Rub the beef with the olive oil and place it in the pan (the pan should sizzle and smoke when you put in the beef). Pour olive oil again and some sea salt and black pepper. Sear the beef for about three minutes on each side, then remove it from the pan and allow it to rest so that the juices flow back through the meat, keeping it moist and juicy. Sprinkle salt, remove from the stove and place in the oven. 3) Bake at 180ºC for 15 minutes. Once the meat has rested for at least 15 minutes, thinly slice the beef into slivers and arrange them on to a platter. Take a generous handful of rocket leaves and place in the centre of the platter, then drizzle the sauce all over the beef and garnish with pomegranate seeds. Serve immediately.

AUSTRALIAN LAMB MEATBALLS WITH WARM YOGURT SAUCE AND SWISS CHARD

SERVES 4-6

1kg Australian lamb mince

1 egg

4 garlic cloves

300g Swiss chard

70g sunflower seeds

2 ½ tbsp lemon juice

1 medium onion, chopped

salt to taste

1/4 cup olive oil

1 red chili

pepper to taste

2 tsp coriander powder

150g fresh breadcrumbs

½ tsp dried mint powder

1 tsp cinnamon powder

500g Greek yoghurt

1 tbsp cornstarch

1) Place in a large bowl the meat, garlic, pine nuts, chili, spices and breadcrumbs. Mix well, then shape into meatballs weighing 20g each. You should make about 24 balls. 2) Heat 2 tablespoons of the olive oil in a medium saucepan and fry the meatballs over medium heat for 8 to 10 minutes. 3) To make the yogurt sauce, place the yogurt, cornstarch, and egg in a large mixing bowl. Whisk well to form a smooth paste. Add two teaspoons of salt, along with a good crack of black pepper, stir, and set aside. 4) Pour the remaining oil into a medium pot and place over medium-high heat. Add half the meatballs and fry for four minutes, turning a few times so that all sides get browned. Remove from the pan and repeat with the remaining batch, adding a little bit more oil if needed. 5) Next, pour in the yogurt sauce. Bring to a very gentle simmer over medium-Iow heat–  it should barely be bubbling – stirring continuously in one direction to prevent the yogurt from curdling. Finally, add the Swiss chard. Serve at once, with chili and cilantro sprinkled on top.