Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa
I'm glad I found the chipotle because it gives the chili a wonderfully smoky. authentic flavour. It happily simmered for a couple of hours with the lid half on without any need for extra fluid. The avocado salsa is a lovely contrast.
Moussaka, based on this recipe: http://www.taste.com.au/recipes/15432/moussaka, but with 500g lamb mince not 1kg beef, and substituting 1/2 tin lentils and grated zucchini and carrot for half the tomatoes. Juicy and succulent: just remember to bake the eggplant until melts...
Mushroom and prosciutto burgers, with a wonderful combination of flavours. I made them open face because I can never eat the other piece of bread. I couldn't find taleggio, so I used a combination of havarti and Whitestone Moeraki Bay blue, and offset the cheese with an orange, radish and loose-leaf lettuce salad.