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Recipes - Fourth Of July


07/01/2019

Stuffed Tomatoes and Grilled Corn Salad

2 large ears of corn, husked
1 large red bellpepper
4 large tomatoes
1/4 cup olive oil
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 garlic clove pressed
2 tablspoon chopped shallot
2 tablespoons fresh cilantro
1/1/2 tsp jaalpeno chili
1/2 cup crumbled soft fresh goat cheese

Method

Ligtly oil grill racks.Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened turnign occasionally. Enclose peppper in 
paper bagfor 10 minutes. Peel , seed and chop pepper, place in large bowl. Cool corn then cut kernels off add to bowl with pepper.
Cut tomatoes crosswise in half. Using a small scoop scoop center of tomatoes into small bowls leaving shell. Sprinkle inside of tomato shell lightly with salt, place cut side
down on papper towels and let drain for a half hour. Discard tomatos seeds and juices in bowl, carsely chop tomato solids and add to tomato mixture.

Whisk oil, lime juice, lime peel and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro and jalapeno. Season with salt and pepper. Spoon corn salad
into tomato shells. Sprinkle cheese over and serve.

Herbed lamb burgers

8 ounces ground lamb
2 tablespoons finely chopped onion
2 tablspoons finely chopped mint
2 tablespoons finely chopped fresh parsley
1/4 tsp ground cinnamon
1/2 cup plain yoghurt
1/2 tsp ground cumin
2 pita bread rounds


Method

Gently mix the lamb,onions,mint, parsley, cinnamon in medium bowl. Miox in salt and pepper. Form mixture onto thick patties ( makes 4 )
Stir yoghurt and cumin in medium bowl to blend. Set aside

Prepare barbeque. Grill patties to desired doneness. Wrap pitas in foil grill until heated through. Unwrap and trasfer to plates. Fill each pita with patty and teh cumin yoghurt on the side. Serve with bowls of tomato lettuce and eggplant



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