Some of Sydney’s greatest eats aren’t the ones that are the most talked about in the inner city, they’re the ones tucked away in the suburban pockets. They’re dishes that migrants have recreated to remind them of their cultural origins. From the Vietnamese community in Cabramatta to the Middle Eastern community in Auburn and the diverse regional Chinese cuisine available around Haymarket and Chinatown, it’s exactly why at I Ate My Way Through, we love running our food tours and events; it’s such a privilege to be able to use food as a common ground to connect people from all walks of life. I was most excited when Stockland invited me to join celebrity TV chef, cookbook author and their new ambassador, Miguel Maestre at Stockland Wetherill Park, for the launch of the ‘A to Z of Mmmm’ campaign which follows this same philosophy.

Miguel best summarised the campaign, “Australia is such a fantastic country for food, with a vibrant mix of cultures, great availability of fresh ingredients and just so much passion to try something new. I hope to inspire Aussies to expand their food horizons this year and add a little more ‘mmmm’ to their weekly meals – whether it’s a new ingredient they have never tried before, visiting a new local restaurants or cooking up a storm at home using one of my A to Z of Mmmm recipes.

Image source: supplied

We were serenaded with live music and feasted on a multicultural-inspired menu of kingfish ceviche, lamb kofta with beetroot pita, chorizo stuffed chicken with white bean salad and baba ganoush, tomato caprese with burrata and bread.

Described as a slap on the face (from the kick of the chilli) and a kiss on the lips (from the sweetness of the sweet potatoes), Miguel’s Peruvian ceviche definitely lived up to the description. The citrus acid in the dressing only ever so lightly cooked the fish, keeping it deliciously fresh with a good bite. The flavours were vibrant and tantalising. Stay tuned for this recipe on the blog soon!

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I was then invited on stage with the charming and hilarious Miguel. Together, we whipped up pita bread from scratch! While this was cooked on an electric hot plate (given the circumstances of being an indoor media event), I could just imagine the sensational aroma if it were grilled on a charcoal BBQ.

Making pita bread from scratch may sound intimating but it couldn’t be easier with a good old food processor doing the work! I love the ingenuity of adding beetroot for colour and flavour, and wow, what a difference a pinch of paprika makes!

While there’s nothing wrong with barbecuing lamb cutlets, the kofta recipe will spice up the way you normally serve lamb. Hosting a BBQ soon? Get ready to impress your guests because Stockland have kindly given me permission to reproduce this recipe for you below!

Image credit: Tammi Kwok

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BBQ Lamb Kofta, Beetroot Pita & Chargrilled Kale
Print
3524 calories
507 g
461 g
71 g
210 g
21 g
1957 g
15491 g
20 g
0 g
40 g
Nutrition Facts
Serving Size
1957g
Amount Per Serving
Calories 3524
Calories from Fat 634
% Daily Value *
Total Fat 71g
110%
Saturated Fat 21g
105%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 32g
Cholesterol 461mg
154%
Sodium 15491mg
645%
Total Carbohydrates 507g
169%
Dietary Fiber 32g
128%
Sugars 20g
Protein 210g
Vitamin A
42%
Vitamin C
140%
Calcium
246%
Iron
247%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Beetroot Pita
  1. 1 beetroot peeled & roughly chopped
  2. 1 tbsp milk
  3. 600g self raising flour
  4. 1 tbsp maldon salt
  5. 1 pinch baking powder
  6. 500g natural Greek yoghurt
  7. 1 pinch paprika
  8. 1 zest lemon
  9. ¼ bunch thyme leaves only
Kofta mix
  1. 500g lamb mince (good quality)
  2. 4 tbsp ras al hanout spice mix
  3. 1 tsp smoked paprika
  4. salt and pepper
Tzatziki
  1. 250g Greek yoghurt
  2. 2 baby cucumbers, deseeded & grated
  3. ½ bunch mint leaves, finely chopped
  4. 1 garlic clove, finely grated
  5. ½ lemon juice
  6. salt and pepper
  7. 1 tbsp extra virgin olive oil
  8. 1 pinch sumac
Garnish
  1. 1 bunch kale
  2. 2 tbsp ras al hanout
  3. splash extra virgin olive oil
  4. ½ lemon juice
To make beetroot pita
  1. Using a food processor add beetroot and milk and process until smooth.
  2. Add flour, salt, baking powder, yoghurt, paprika and lemon zest and mix until combined into a doughy consistency, add more flour if needed. Knead for 2 minutes onto a floured surface until elastic and smooth.
  3. Cut dough into 10 small pieces, roll out into 10 thin circles. Grill on BBQ hot plate. Set aside.
To make kofta mix
  1. In a bowl, mix lamb mince and spices together until well combined using your hands.
  2. Spread a thin layer of raw kofta mix onto 1 side of the beetroot pita bread. Add a splash of olive oil to the BBQ plate and cook the pita bread with mince facing down until meat is crispy and brown.
To make tzatziki
  1. Mix all ingredients together in a bowl.
To make garnish
  1. Mix kale leaves with ras al hanout spice, olive oil and lemon juice. Grill on the BBQ until edges are slightly charred.
  2. Serve beetroot pitas with kale, tzatziki and a lemon wedge.
beta
calories
3524
fat
71g
protein
210g
carbs
507g
more
I Ate My Way Through http://www.iatemywaythrough.com/
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Sticking to the theme of flavours inspired from around the world, our taste buds were taken on a journey to Italy with creamy burrata cheese served on a colourful salad of heirloom tomatoes and micro herbs; to the Middle East with one of the best renditions of baba ganoush I’ve ever had (yes, I will be sharing the recipe soon!) and then to Spain via a sumptuous chorizo stuffed chicken that was wrapped with jamon.

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Image source: supplied

The A to Z of Mmmm will also see The Living Room host Miguel Maestre visit a number of Stockland shopping centres across the country over the course of the year, with his first stop at Stockland Merrylands on 4th March. Miguel will also launch a web content series, going behind the scenes to meet local food retailers in Stockland shopping centres to discover their food secrets. The first episode goes live today at www.stockland.com.au/food.

This post was made possible thanks to Stockland

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.