
Japanese Inspired Chicken and Egg Soup - Chef Recipe by Shawn Sheather
A quick and easy soup with Japanese infused flavour.
1/2kg fresh minced lamb
1 onion, chopped
50g fresh breadcrumbs
2 tsp tomato puree
2 tsp ground cumin
1 tsp all spice
1 tsp chilli powder - more if desired
Mix all ingredients into a bowl before breaking down in a food processor.
Roll into sausage shapes and stick on skewers.
Cook in medium heat oven, barbeque or grill so the fat drips out of mince.
Serve with pita and tzatziki.
A quick and easy soup with Japanese infused flavour.
A succulent, flavoursome and healthy low GI take on the traditional lamb roast that you can enjoy...
Teriyaki is not restricted to grilling or barbecuing - try it pan fried or sauteed.