cook the cover
The Australian Women's Weekly Food|Issue 78 2022
Peach & pork burger with smoky nectarine relish
cook the cover

from the Test Kitchen

We love the versatility of summer stone fruit and exploring the joys of using it in savoury dishes. The aromatic sweetness of the fruit is an uplifting complement to grilled meats, as we show here in this recipe.

PREP+ COOK TIME 40 MINTUES (+ PICKLING) SERVES 4

500g pork mince

1 egg, beaten lightly

1 cup (70g) fresh breadcrumbs

1 eschalot, chopped finely

1 tablespoon seeded mustard

2 tablespoons finely grated parmesan

1 teaspoon fennel seeds, crushed

1 teaspoon dried oregano

4 slices prosciutto

Denne historien er fra Issue 78 2022-utgaven av The Australian Women's Weekly Food.

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Denne historien er fra Issue 78 2022-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA THE AUSTRALIAN WOMEN'S WEEKLY FOODSe alt
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