Weekend Recipe: Spanish Rissoles:

Motherpedia: What was the first kitchen appliances that you have bought, or going to buy, after trying out so many of them during the competition?

Jac and Shaz: A pressure cooker! We had never used a pressure cooker prior to MKR.   But with time always being the biggest hurdle for us on the show we learnt quickly.  A pressure cooker allows cheaper, tougher cuts of meat that normally need to be cooked over a long period of time to be cooked to perfection in about a third of the time.  Our Beef Cheeks that we cooked in the Grand Final only needed 45 mins in the pressure cooker.

Preparation: 20 minutes
Cooking: 30 minutes
Serves 4

Ingredients
400g lean beef mince
2 cloves of garlic, crushed
1 tsp of smoked paprika
1 egg
¼ cup of breadcrumbs
1 tbsp of olive oil
½ onion, finely chopped
½ red capsicum, finely chopped
400 ml chopped tomatoes (no added salt)
1 tsp of smoked paprika
200g of pumpkin, diced
1 tbsp of olive oil
½ cup of quinoa
100g of snow peas, sliced diagonally
4 spring onions, finely sliced
1 avocado, sliced
1 tbsp of sherry or red wine vinegar
1 tsp of dijon mustard

Method
1. To make rissoles, combine mince, garlic, smoked paprika, egg and breadcrumbs in a large bowl and season with pepper. Divide mix into 4 and shape into 4 rissoles. Add oil to a large frying pan over medium heat and cook rissoles for 2 minutes each side until golden brown. Set aside.

2. Add onion and capsicum to same frying pan and cook for 5 minutes until softened; add tomatoes, paprika and 400ml water and return rissoles to pan. Cook for 10 minutes, turn rissoles over and cook for another 10 minutes until cooked through and sauce has thickened.

3. To make quinoa salad, preheat oven to 200C. Toss pumpkin in half the oil and season with pepper. Spread out on a baking tray and roast for 20-30 minutes until golden and soft.

4. Place quinoa in a sieve and rinse under running water. Place in a small saucepan with 2 cups of water. Bring to the boil, then reduce heat and simmer for 15-20 minutes or until tender. Whisk vinegar, mustard, remaining oil and pepper to make a dressing. Combine quinoa with roast pumpkin, spring onions, avocado and snowpeas and pour over dressing.

For more recipe inspiration to help you create delicious and healthy mid-week meals the whole family will enjoy, please visit betteronbeef.com.au.