Lamb Kofta & Lebanese Spicy Potatoes

Lamb Kofta

Serves 3-4

INGREDIENTS:

· 600g lamb mince
· 1 tsp garlic, finely chopped
· 1/2 red onion, chopped
· 1/4 cup fresh coriander, finely chopped
· 1/4 cup fresh parsley, finely chopped
· 1 tbsp fresh mint, finely chopped
· 1/2 tbsp paprika, ground
· 1/2 tbsp cumin, ground
· 3/4 tsp allspice
· 1/4 tsp ginger, ground
· 1/4 tsp chilli, ground
· Salt & pepper to taste
· ½ lemon.
· 30ml soda water

Directions

1. Combine onion, garlic, coriander, parsley, mint, paprika, cumin, allspice, ginger, and chilli in a large bowl. Place your lamb into a separate bowl and using a hand blender tenderise the meat by blitzing it in 3 or 4 short bursts (optional). Add the meat to the spices/herbs, salt and pepper and combine thoroughly. Next, slowly add the soda water to meat/spice mixture to form a smooth paste. Cover the mixture and refrigerate for at least 2 hours.

2. Remove lamb mixture from the fridge and divide into 6 portions. Mould each portion into a sausage like shape approx. 4 –5 inches long and place a steel or wooden skewer through the middle. Cover and refrigerate for 5 minutes.

3. Brush the kofta’s with olive oil and cook for 10-12 minutes under a medium-hot grill, turning frequently and basting with oil occasionally until they are evenly browned and cooked through.

4. Sprinkle with lemon juice before serving (optional).


Lebanese Spicy Potatoes

Serves 3-4

INGREDIENTS:

Four large potatoes, skinned and diced

4 tbsp vegetable oil
3 cloves garlic crushed
½ tsp ground coriander
½ tsp ground cumin
2 tbsp fresh chopped coriander
1/4 tsp chilli powder
1 tbsp lemon juice
1/4 tsp paprika
1/4 tsp mixed spice
salt and pepper to taste

DIRECTIONS:

In a saucepan, parboil potatoes for 5 minutes or until nearly cooked. Potatoes are ready when you can insert a fork neatly into a piece (with the potato still holding its shape nicely and not crumbling). When ready, drain the potatoes and leave aside in the strainer until needed.

Next, mix together garlic and rest of ingredients (EXCEPT POTATOES) in a small bowl.

Heat the oil in a wok or frying pan. Now, add your well-drained potatoes and coat well with oil. Fry the potatoes for a minute or two until it browns slightly. Next, stir in the rest of your ingredients, making sure potatoes are well coated in the seasoning. Add, salt & pepper to taste. Cook for another minute or two and serve immediately.

Jollof Rice with Kele Wele (plantains marinated in ginger, onion & chilli).

Serves: 4 – 5

Jollof Rice.

Ingredients:

500 g (1 lb) stewing beef or chicken
Salt and ground pepper, to taste
Vegetable oil for frying, approx. 1/4 cup.
1L (1-3/4 pt) stock with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
1 scotch bonnet chilli pepper, finely chopped
2 cans chopped tomatoes
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,
peas and green or red peppers
500 g (1 lb) long-grain rice
1 tsp curry powder
1/2 tsp dried thyme leaves.

Cut meat or chicken into bite sized pieces approx 2 inch cubes. Set aside.

Heat the oil in a frying pan and fry the meat or chicken pieces for 1 -2 minutes until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on a low heat until meat begins to soften (approx. 50 minutes for beef or 10 minutes for chicken), then remove from heat .

Drain excess oil from the frying pan leaving enough oil to fry onions, garlic and chilli until golden. Add spices, tomatoes, tomato paste, vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently for 5 mins. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional stock or water to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz).

Serve hot, garnished with Kele Wele.

Kele Wele :

Ingredients:

3 yellow/green skinned plantains (soft but still firm)

1 generous inch fresh ginger, peeled.

½ a medium onion

¼ piece red scotch bonnet pepper

1 tsp sugar

salt & black pepper to taste.

Oil for deep frying approx 1.5 pints.

Method:

Slice plantains across at an angle to get ½ inch pieces.

Grind together all other ingredients to a smooth paste.

Marinate plantains in spice mixture for 30 minutes.

Heat oil in a large wok & deep fry plantain slices until they reach a caramelised golden brown (approx. 3 – 5 minutes).

Sweet & Crunchy Thai Chicken Salad

INGREDIENTS:

Serves 4.

• 4 boneless chicken breasts
• a large bag of mixed salad leaves
• 1 cucumber, sliced
• 1 cup fresh basil, roughly chopped
• 1 large Mango, peeled & sliced into juliennes (long thin strips).
• ½ cup bean sprouts
• ½ cup pan toasted desiccated coconut
• ½ cup pan toasted peanuts or cashew nuts.
• MARINADE FOR CHICKEN:
• 1 Tbsp. salt
• 5 cloves garlic, minced.
• 1 tsp. dark soy sauce
• 2 Tbsp. lemon juice
• 1-cup fresh coriander, roughly chopped.
• 1 Tsp ground black pepper.
• SALAD DRESSING:
• 2 Tbsp. soy sauce
• 1 Tbsp. fish sauce
• 1 Tbsp. minced lemongrass
• 1 kaffir lime leaf
• 1 clove garlic, minced
• 1 Tbsp. brown sugar
• 1 tsp. grated galangal OR ginger
• 2 Tbsp. freshly-squeezed lime juice
• 1/2 cup finely chopped fresh coriander
• 1 finely chopped & de-seeded red chillies.
• 1/4 cup water

Method:

· Mix the chicken marinade ingredients together and rub over chicken, allow to marinate for 15 minutes

· Place chicken on a grill with a flat tray underneath to catch the drippings. Set oven to grill setting. Lay chicken on the grill, making sure it lies as flat as possible. Place chicken under grill (close to the heating element), cook for 5 minutes each side, or until cooked (chicken will be lightly charred around the edges). When turning, use the leftover marinade to baste chicken once or twice.

· While chicken is cooking, prepare the salad leaves, mango, basil, sprouts (keep separate coconut & nuts for later use) and dressing.

To make the dressing:

place water, lemongrass, and kaffir lime leaf in a saucepan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavour of the lime leaf). Remove from heat.

· Add the rest of the dressing ingredients to the lemongrass-lime leaf water. Mix well.

· Remove the kaffir lime leaf and discard.

· When chicken is done cooking, slice it into strips on a cutting board.

· Toss the salad with the dressing and top with strips of grilled chicken. Sprinkle with coconut & cashew nuts or peanuts and serve immediately while chicken is still warm.

Chinese Spare Ribs

Ingredients:

Serves 5.

2 lbs pork spare ribs
4 tbsp oil
½ cup clear honey
½ cup dark soysauce
6 tbsp tomato ketchup
1/2 tsp chilli powder
4 cloves garlic chopped finely
1 tsp English mustard powder
2 tsp paprika
salt & pepper to taste
¼ cup dry sherry
½ cup orange juice
½ cup red wine vinegar

Method:

1. Rinse spare ribs under cold running water & pat dry.
2. Combine rest of the ingredients except oil in a large mixing bowl.
3. Marinate pork ribs for 4 hrs or preferably over night.
4. Fry ribs in the oil over medium heat. When the ribs are slightly browned, pour marinade over. Cover, lower heat and simmer for about 40 mins – turning the ribs occasionally.
5. Serve ribs with rice.