Healthy nibblies for Footy Finals!

Support your team or your country as you munch on these patriotic treats!

 

Green and Gold Dip                              (makes 1 ½ cups)

2 large avocados, chopped                        1 small yellow tomato, chopped

1 clove garlic, crushed                                 2 tablespoons lime juice

2 large wholemeal pita breads                  Olive Oil Spray

 

Place avocado in a bowl and mash using a fork until almost smooth.  Add tomato, garlic and lime juice. Stir to combine.

Meanwhile split each pita bread horizontally to make 2 pieces. Place on baking trays and spray with olive oil spray.  Bake 4 to 5 minutes in 200°C oven until crisp.  Set aside to cool. Break bread into pieces and serve with dip.

 

Go Broncos Dip                                                   (Serves 6)

1 bulb garlic                                                               Olive oil spray

3 to 4 whole Beetroot                                               ½ cup natural yoghurt

Lebanese bread chips (or make your own as per pita bread above)

 

Preheat oven to 200°. Trim garlic bulb, spray with olive oil spray and wrap in foil.  Wrap each beetroot bulb individually in foil and place with garlic on a baking tray.  Roast 45 to 55 minutes or until each beetroot is tender.  Set aside 10 minutes to cool. Unwrap the beetroot and wearing rubber gloves to avoid staining hands, peel the beetroot and coarsely chop.

Meanwhile split Lebanese bread horizontally to make 2 pieces. Place on baking trays and spray with olive oil spray.  Bake 4 to 5 minutes until crisp.  Set aside to cool.

Transfer beetroot to a food processor.  Unwrap the garlic and squeeze the garlic from the skins and add to the beetroot.  Process all the ingredients until almost smooth.

Transfer to a small bowl and stir in yoghurt. Season the mixture with salt and pepper.  Break bread into pieces and serve with dip.

 

Feed the Man Meat Balls                         (serves 8)

2 slices bread, crusts removed                        500g lean lamb mince

1 finely chopped onion                                    ¼ cup chopped parsley

1 egg, lightly beaten                                         2 teaspoons each dried oregano and cumin

Tzatziki to serve                                                olive oil spray

 

Place bread in bowl and cover with water, stand 5 minutes and then tear bread coarsely. Add lamb, onion, parsley, egg and herbs.  Season the mixture with salt and pepper.  Roll tablespoonfuls of mixture into balls and place on oven tray lined with non stick bake paper. Cover with plastic wrap and chill in fridge for 1 hour or overnight.

Preheat oven to 200° C.  Heat a large non stick frying pan over medium high heat and spray with olive oil spray.  Cook half the meatballs, turning for 5 minutes or until golden.

Transfer to baking tray.  Repeat with remaining meatballs and bake in oven for 10 minutes or until cooked through.

Serve with Tzatziki.

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