so let's plan it then eat it

INGREDIENTS: 2 x 300gm Lilydale Free Range chicken breasts, halved horizontally 1 1/2 cups plain flour 1 tsp Cajun seasoning 1 tablespoon ground black pepper 1/2 teaspoon sea salt 1 cup (250ml) buttermilk 2 eggs, lightly beaten 1 garlic clove, crushed 1/3 cup whole egg mayonnaise 1 tsp Tabasco sauce 1/2 small red onion, thinly sliced 1 long green chilli, seeded, thinly sliced 1/4 red cabbage, finely shredded 1/4 green cabbage, finely shredded 1 small carrot, coarsely grated Juice and zest of 1 lime Vegetable oil or canola oil, for deep frying 4 brioche rolls, split 1 baby cos lettuce, leaves separated 4 dill pickles, thinly sliced Shoestring fries, to serve METHOD: Whisk flour, Cajun seasoning, pepper, and salt in a shallow bowl. Combine buttermilk and eggs in another shallow bowl. Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Coat again in ...

Serves 4 Ingredients 500 g chicken mince 1 lime, zested and juiced 1 red capscicum, freshly chopped 1 small onion, diced 3 tablespoons plain flour 1 large egg 1 tablespoon Chilli, Hot Stir-In Paste, Gourmet Garden 1 teaspoon Lemongrass Stir-In Paste, Gourmet Garden Burger buns, sliced tomato, rocket, cheese, beetroot and mayonnaise or aioli, to serve Method Mix chicken, lime zest and juice, capsicum, onion, flour, egg, chilli and lemongrass together in a large bowl.  Then mould into 4 patties with your hands. Grease and heat a large frying pan and fry patties off.  Once they have browned on the first side flip, let them brown off on the second side.  Continue flipping the patties until they are cooked through. Serve on a fresh burger bun with sliced tomato, rocket, cheese, beetroot and mayonnaise or aioli.

Servings 4 Ingredients 320 g lean lamb mince  50 g feta cheese  1 chopped red onion  1 garlic clove, crushed  8 sprays olive oil  4 small sourdough roll  4 tsp wholegrain mustard  Cos lettuce  2 small tomato, finely sliced  Method Heat a non-stick frying pan. Add the onion and garlic and gently stir-fry for about 1 minute. Place the lamb mince in a medium size bowl. Crumble the feta into the bowl and using your fingers combine the mixture together.  Add the cooked onion and garlic and mix together. Roll the mince mixture into a ball then gently squash into a patty.   Spray the same frying pan or a barbeque grill with olive oil and cook the patty for approximately 4-5 minutes on each side or until cooked through. Spread the mustard onto the roll. Layer the tomato and lettuce onto the roll and top with the burger patty