Ingredients

500g lamb mince

1 cup dry breadcrumbs

1 onion, chopped

Tablespoon chopped coriander 

1 clove garlic

1 finely chopped birdseye chilli

1 teaspoon ground cumin

1 finely grated lemon zest

Steamed green beans to serve and mashed potatoes or on a bed of rice.

Method

Preheat oven to moderate 180C. Line oven tray with baking paper. In large bowl, combine mince, breadcrumbs, onion, coriander, garlic, chilli and zest. Mix well and season to taste. Roll tablespoons of mixture into balls.

Place meatballs on tray and spray with oil. Bake 12-15 minutes until cooked through.Meanwhile, for sauce, in large frying pan heat oil on medium. Sauté onion and garlic 2-3 minutes, until onion is tender. Stir in remaining ingredients. Simmer 4-5 minutes until thickened slightly.Add meatballs to sauce. Simmer 2-3 minutes, stirring to heat through. Serve with mashed potatoes or boiled rice and green beans.

Macadamia lamingtons (Dot Yarrington, Strathdale)

Ingredients

340g packet butter cake mix ingredients to prepare cake, such as eggs, margarine and milk.

½ cup finely chopped macadamia nuts

750g icing sugar mixture

½ cup cocoa powder

¾ cup milk

30g butter

3 cups dessicated coconut

Method

Preheat oven to 180C (160C fan forced). Line a non-stick 19x30cm lamington pan. Prepare cake as directed and fold through chopped nuts. Spread into pan and level surface with a spatula. Bake for 20-25 minutes or cake is cooked when tested with a skewer. Cool on wire rack.

Sift icing sugar mixture and cocoa into a heatproof bowl. Add milk and stir until combined. Stir over pan of hot water until icing is smooth and glossy. Add a little milk if needed. Cut the cake into 24 pieces with a serrated knife. Dip each cake square into chocolate icing, then roll in coconut. Allow to set on a wire rack.