Susan Austin, the author of frostbite has kindly written a recipe exclusively for Cooking For Busy Mums. Susan has written a fantastic cookbook called “FROST BITE: Easy Cooking for Your Freezer”, published by New Holland, which contains a huge variety of recipes and all can be frozen.
For more information on frostbite have a look at her facebook page.
For the chance to win a copy of FROST BITE, click ‘like’ on her page. Susan will give away a copy to a follower at the end of this week 20/8/11. Good luck!
Turkish lamb pide by Frost Bite
This is a delicious family meal and is very easy to make. It can be cooked from frozen so it’s ideal for those quick dinners after work or when you’re just too tired to cook!
1 onion, finely chopped
500g (1 lb) minced lamb (ground lamb)
2 teasp each ground cumin and ground allspice
2 tablesp (40ml) tomato paste
Sea salt and pepper
1 long loaf Turkish pide bread
250g (9oz) tub hommus
approx 1 cup (100g/3 oz) grated mozzarella
approx 1 cup (100g/3 oz) crumbled feta cheese
Plain yoghurt (optional)
Handful fresh mint/parsley leaves, chopped
Heat some oil in a large frypan over medium heat. Add onion and cook for a few minutes or until translucent. Remove to a plate.
Increase heat to high and add lamb to the frypan and cook for a few minutes or until well browned (drain off any excess fat). Add spices and cook for another minute or two. Remove from heat and add cooked onion, tomato paste, salt and pepper. Mix well.
Cut the Turkish bread into three pieces then slice each piece through the middle to make six pide bases. Spread the hommus over the bases (cut side facing up) then top with the lamb mixture then mozzarella and feta.
Freeze: Wrap the pide in aluminium foil then store in the freezer.
Defrost: In the fridge or you could cook these from frozen.
Cook: Bake in 200C (390F) oven for 15-20 mins, or until the base is crisp and the top is golden brown. Allow longer for frozen pides – cover with foil if they brown too quickly.
Serve: Drizzle some yoghurt over the pides (optional) then scatter with parsley/mint. Serve with lemon wedges.