I normally like to keep my work recipes separate to the ones I do on here, but occasionally, I just have to share some with my readers and this recipe is one of them.
The weather today here in the Uk is a scorcher so I felt I had to share this with you for a perfect easy, quick dinner that won’t have you sweating over the oven!
These are a great favourite in our house especially at this time of year and throughout Summer. I tend to cook these as a great Sunday alternative and of course when the Sun is out, the BBQ can be lit. We don’t tend to buy Lamb that often because of price, but if your budget takes you a bit further, it’s a great treat to have. I always freeze some down so that they are there when money doesn’t stretch that far.
Ive added a spice of Ras el hanout which is a spice blend from North Africa. It is widely available now and gives it that extra flavour such as Garam masala does in Indian Cuisine. It is a great Blend that can be used in many recipes, of which, I do!
Once all wrapped up, these are so Juicy and fresh tasting with all that salad packed in and of course with the little added bonuses of Lemon, Yoghurt and pickled chilli peppers, It’s a match made in Heaven.
Once you’ve had these, you’ll be making a lot more I assure you.
Lamb Kofta Wraps:
(Makes approximately 14 Koftas)
- 500g Lamb Mince
- 2 Tbsp Rapeseed Oil
- 1 medium Onion diced finely
- 1 tsp Ras el hanout ( I use Spice Kitchen for all my dry spices, they are fantastic)
- 1 tsp Ground Cumin,
- 1 tsp Ground Coriander,
- Half of a small Green Chilli chopped finely
- 2 cloves of Garlic Chopped Finely
- 1/2 Tsp Chilli Powder
- 1 Level Tbsp Tomato Puree
- Sea Salt and Cracked Black Pepper for seasoning
- Small handful of Fresh coriander chopped finely
- A selection of Salad leaves such as Watercress, Rocket, Mizuna (to give a peppery) taste
- White Cabbage Sliced fine (to add crunch) You could use Iceberg if you can’t get it.
- Salad Cress
- Red onion sliced through the whole onion very finely
- Cucumber sliced fine
- Fresh Mint leaves
- Fresh Coriander Leaves
- Soft Tortilla Wraps , If you want to have a go at making your own Flatbreads, I have my recipe click here
- Plain Greek Yoghurt
- Lemon to spritz over
- Pickled Chillis ,if required, to add extra hotness and authenticity (Can be bought in most world sections of supermarkets)
- Fry off your Chopped Onion and add your dry spices (Ras el hanout, Cumin, coriander and Chilli powder). Cook for a minute, stirring and allowing not to burn.
- Add your Garlic and fresh chilli and cook for another minute or two or until onions have started to colour and your Garlic isn’t burning.
- Add some salt and pepper to season and pop this mixture into a bowl to cool.
- In a separate Bowl place your Lamb mince, tomato Puree and a little more Salt and Pepper. Pop into this bowl, all your onion and herb mixture.
- Mix all ingredients together with your hands and add your Chopped Coriander.
- Take a small handful of your Kofta mix and start to form a ball in your hands, then slowly shape more into an oval shape. Do this repeatedly with all your mixture.
- * N.B If you do too many you can freeze them at this stage.
- Fry off your Kofta’s in a little oil as with lamb you wont need too much. Turning so that each side is cooked well.
* Warm your Tortillas to packet instructions and then assemble your Wrap. Add a little salad, then meat, then salad. Spritz Lemon, add chilli if you wish and drizzle with Yoghurt and you’re ready to go!
Between Saturday 13th and Sunday 21st of June this year it is National Picnic week. A great opportunity for families and friends to get outdoors and involve food and drink.
I personally love picnics, I don’t do enough of them but am determined to have more this year, as I love being outdoors and love the countryside. I feel it’s a great way for children to experiment more with food and also learn things such as the wildlife around them from being outdoors.
Picnics are a great frugal way of spending time together with your loved ones and getting people involved with food. Now it doesn’t have to be all about “beige food” either, be as colourful as you can with food on picnics, use up your leftovers to create rice, pasta and noodle salads. Look in your fridge and come up with what you can. Don’t feel you have to go and buy a load of food in, thats the beauty of it, creating what you can on a budget, and thats exactly what I did here for this weeks Food Friday with Ben Jackson on my regular slot on BBC Radio Leicester. (Listen here)
I took a look at what I had that was on its last legs, of which were my lovely British vine tomatoes and an Aubergine I bought the day before for 10p!
I decided to do a lovely Summer tart, It is super easy to do, will cost you less to nothing but has some great punchy flavours.
Even if Picnics aren’t your thing, you may have some friends over for some “Al fresco” dining which I can assure you, this will impress them immensely!
One thing to also state is the versatility of this, you can change the vegetables to something such as Peppers or courgettes. Or as Ben suggested, crumble some feta on top.
I know one thing, I will be making many different versions of this including a courgette one, when mine come to harvest and look out for some more Picnic recipes for you to try soon.
(One Block of 500g Puff Pastry will make 2 Tarts)
– Some Plain flour for sprinkling
– Half block of 5oog Puff Pastry
– One medium sized Red Onion sliced
– 2-3 large tomatoes sliced into wedges
– A Few thin slices of Aubergine
– 2 cloves of Garlic finely chopped
– A selection of fresh herbs, I used Thyme, Lemon Thyme, Oregano, Rosemary
– Sea salt and Cracked Black pepper to season
– Drizzle of Chilli oil over the top if you wish or You could use Rapeseed or Olive oil
* Preheat Oven to 200-220c
* Roll out your Pastry on a floured surface with a Rolling pin to just under a Pound coin’s thickness.
* Score slightly with a knife a couple of cm’s in around the Edge of the Pastry to allow to puff up at the sides.
* Prick with a fork a good few times so that the Pastry won’t rise to high.
* Place your Red onion slices on, then your Tomatoes, Season with salt and pepper and pop in the Oven for 10 minutes.
* After 10 minutes, place your Aubergine slices in between the slices of tomato, add your Garlic, herbs and drizzle your oil over and place back into the Oven for a further 10 minutes or when the tart is Golden brown with no “Soggy bottom”
I can’t always share every recipe of which I create or cook on here. It would be extremely difficult as I cook ALOT! I do try my best though in sharing as much as I can but sometimes I create a recipe or cook one day and something comes together when I least expect it. I had done this dish one night midweek, for what I thought was going to be a somewhat, quick Pasta dish to keep me going in between writing. Nothing special as I grabbed some remains of ingredients to use up in the fridge… More fool me! I had meant to post this over a month ago and came across it this week whilst juggling through my Food Photography Pics. I pretty much try to take pictures of all dishes I cook as you never know!
The good thing about this dish is that the main vegetable featured, the wonderful Purple Sprouting Broccoli is still in season… just! So I would say, if you’re going to have a go?, try this weekend? Or even for tomorrow nights dinner!
If you can’t get hold of Purple Sprouting Broccoli, You could substitute for Tender stem or even Standard Broccoli but you should find some still knocking around.
Chicken, Chorizo and Purple Sprouting Broccoli Carbonara:
Ingredients: ( Serves 2-3 people)
– Tbsp Rapeseed oil
– Knob of Butter
– 2 large Free range Eggs
– 100 g of grated Parmigiano Reggiano (Parmesan Cheese)
– 350g of Spaghetti
– 2 cloves of Garlic finely chopped
– 1 small red onion finely sliced
– approximately 60g of Spanish cooking Chorizo diced
– 1/4 of a mild green chilli diced finely
– 150g Roast/cooked Chicken
– 100g Purple Sprouting Broccoli (Blanched before hand)
– Salt and Black pepper to season
– Pinch of dried mixed herbs ( I used herbs de provence)
Whisk Eggs in a bowl and add in the grated parmesan cheese.
Cook the Spaghetti to packet instructions.
Fry off the Red onion and Garlic in oil and then add the butter.
Add the chorizo and Green chilli. Then the cooked chicken and Herbs.
At this stage you can add the Blanched Broccoli,season to taste then stir for a few minutes and add your drained pasta to the mixture.
Then pop your Pasta mix into the bowl with the eggs and parmesan and quickly stir.
Serve into warm bowls immediately and grate some more parmesan on top.