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Lamb Kofta Wraps
I don’t often frequent the local Co-Op in the evening, but it’s probably worth sticking my head in a little more often. This Lamb mince was supposed to be £4.70 a pack, which I simply wouldn’t pay. But at £1.66 a pack it made the foundation for a real treat for us.
Ingredients for the Mayo Dressing:-
Mayonnaise
2 Cloves of Garlic, minced
2 tsp of Whole Grain Mustard
A Squeeze of Lemon juice.
Method:-
(1) Mix well.
(2) Set aside.
Ingredients for the Kofta:-
500g of Lamb Mince
1 Onion, finely chopped
2 Cloves of Garlic, minced
1 Tsp of Dried Ginger
1 Tsp of Chilli Flakes
1 Tsp Pepper Corns
1 Tsp Cumin powder
1 Tsp Coriander Powder
Juice of ½ a Lemon
1 Tsp Turmeric Powder
Salt
Oil
Salad leaves to dress.
Method:-
(1) In a Pestle & Mortar grind the dry ingredients.
(2) In a large bowel combine the chopped Onion and minced Garlic, minced Lamb, Oil and dried ingredients.
(3) Form into four Koftas around skewers.
(4) Grill on a medium heat turning regularly until cooked through and browned on all sides.
(5) Dress the inside of the wraps (Gluten free in our case) with a coating of the Mayo Dressing.
(6) Add a layer of salad leaves.
(7) Remove the Kofta from the skewer and place in the centre leaving space at one end to fold.
(8) Fold the end in and then wrap tightly.
(9) Cut diagonally and serve.
We had Cajun Potato wedges with ours, the remain salad mix and the Mayo dressing to dip. Who needs a take away in a cold damp archway on the way home?!
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- Details
- Written by Tony Carson
- Category: Recipes
Whole Monkfish tails at a little over £2 each in the discount fridge meant a bit of a treat last night. Probably a little over budget, but yesterdays meal was essentially all leftovers.
Monkfish wrapped in Smoked Streaky Bacon.
Ingredients:-
Smoked Streaky Bacon
Olive Oil
Fresh ground Black Pepper
Monkfish Tail
Method:-
(1) Lightly oil the Fish and grind Pepper over the top.
(2) Wrap the Bacon around the fish to make an enclosed package.
(4) Grill on high for 7 minutes on either side.
Caper Butter Sauce.
Ingredients:-
Ingredients:-
2 Shallots, finely chopped
2 Cloves of Garlic, minced
2 Tsp of Capers, slightly crushed
Zest and Juice of a Lemon
1 Tsp Dried Parsley / Savoury
1 Tsp Wholegrain Mustard
Butter
Salt & Pepper
Method:-
(1) Gently fry the Shallots in Butter until translucent.
(2) Add the Garlic and fry gently for a couple more minutes.
(3) Reserve a little Butter and add the remaining ingredients except the Parsley / Savoury.
(4) Simmer over a low heat for a couple of minutes.
(5) Stir in the remaining Butter and Parsley / Savoury and drizzle over the wrapped Monkfish.
We served ours with Buttered New Potatoes, Mange out, Baby Sweetcorn, Broccoli and griddled Vine Cherry Tomatoes. Server on a bed of wilted Spinnach.
- Details
- Written by Tony Carson
- Category: Recipes
We were gifted a loaf of Gluten free Tesco Seeded Bread which has been in the freezer for a few weeks. We also have the remains of a shop bought Roasted Chicken which was in the discount fridge at £2 and without needing to buy anything specially Sue went to work of a Club Sandwich. In a previous life these were quite a hit for a bunch of RAF ladies who regularly called in the Pub midweek.
Ingredients:-
3 slices of Bread per Sandwich
Cold Roasted Chicken
Crispy Bacon
Mayonnaise
Sliced Tomatoes
Lettuce
Method:-
(1) Lightly toast the bread.
(2) Spread Mayo on both sides of what is going to be the middle slice and one side of the remaining sliced.
(3) Build your Sandwich with a layer of Lettuce, Tomatoes, Bacon, middle Bread, Lettuce, Tomato, Chicken and finally Bread.
(4) Cut diagonally and push a skewer through both halves.
We simply had some hand cut Chips and Brown Sauce with ours.
- Details
- Written by Tony Carson
- Category: Recipes
“R” in our Vegetarian Alphabet had to be a Risotto. We have fresh Basil and Chives growing in the flat and fresh Rosemary in abundance to forage locally, so in they went!
Ingredients:-
Risotto Rice
Mushrooms, sliced
½ An Orange Pepper, cubed
Italian style hard Cheese, shaved
240ml White Wine
1 Red Onion, 1 White Onion, chopped
2 Cloves of Garlic, minced
1 Sprig of Rosemary
2 Sprigs of Thyme
Peas
Fresh Basil and Chives
Butter
1l Vegetable Stock
Salt & Pepper
Oil
Method:-
(1) Fry the Onions in Butter with a dash of Oil until softened.
(2) Add the Garlic and season with Salt & Pepper.
(3) Add the Risotto Rice and dry fry until the grains are slightly browned.
(4) Add the Wine, Rosemary and Thyme and simmer stirring constantly until the Wine has been absorbed.
(5) Remove the Rosemary and Thyme sticks.
(6) Add a large slug of Vegetable Stock.
(6) Add the Mushrooms and Pepper.
(7) Stir constantly and add the Stock a little at a time.
(8) Slimmer and stir for 20 minutes.
(9) Add half of the Hard Cheese and continue to stir.
(10) Add the Peas and stir in.
(11) Turn the heat off and stir in a knob of Butter.
(12) Dress with the fresh Basil, Chives and the remaining hard Cheese.
- Details
- Written by Tony Carson
- Category: Recipes
“Q” in our Vegetarian Alphabet was a bit of a tricky letter – But Sue wasn’t to be beaten! We used Genius Fibre Fest Gluten free Beetroot Wraps but any soft Wraps will do the trick.
Mexican Spice Mix
Ingredients:-
Dried Oregano
Salt & Pepper
Cayenne / Chilli Powder
Paprika
Onion Salt
Cumin
Ingredients:-
4 Wraps
Black Eyed Beans
Mung Beans
2 Cloves of Garlic grated
1 White and 1 Red Onion, finely chopped
2 teaspoons of Chilli powder
Tomato Puree
2 Tomatoes
Fresh Coriander
Spring Onions
Grated Cheese
Bicarbonate of Soda
Oil
Salt & Pepper
Method:-
(1) Soak both types of Bean overnight, drain and then simmer separately for 20 minutes. Drain again and set aside. The Mung Bean work well with the addition of a bit of Sodium Bicarbonate. They turn Red!
(2) Fry the Onions, Garlic and Chilli powder and add Mexican Spice Mix.
(3) Add the Mung Beans, Tomatoes and Tomato Puree then allow to simmer.
(4) Add the Black Eyed Bean and simmer on a low heat adding water as required so the you end up with quite a stiff consistency.
(5) Load the Wraps with half Bean Chilli mix and half grated Cheese.
(6) Dry fry the Wraps for a couple of minutes on either side to brown slightly.
(7) Cut in half to serve and dress with chopped Spring Onions and Coriander.
We served ours with a dressed Salad, hand cut Chips and a Garlic, Lemon, Mustard and Mayo dip.
- Details
- Written by Tony Carson
- Category: Recipes
OK this is certainly not within budget. But we’d been here for 2 years on Friday and that certainly deserved a little celebration.
Red Wine Sauce.
Ingredients:-
1 Small bottle (240ml) of Red Wine
2 Cloves of Garlic, minced
2 Shallots, finely chopped
1 Tbsp Balsamic Vinegar
1 Sprig of fresh Rosemary
2 Sprigs of fresh Thyme
240ml Beef Stock
Parsley to garnish
A knob of Butter
Salt & Pepper
Oil
Method:-
(1) Gently fry the Shallots.
(2) Add the Garlic.
(3) Add the Wine, Balsamic Vinegar, Rosemary and Thyme and simmer to reduce for about 20 minutes.
(4) Add the Beef Stock allow to simmer for a further 10 to 15 minutes.
(5) Turn off the heat and whisk in the Butter.
(6) Season with Salt & Pepper to taste.
We had a rare Steak each, hand cut Chips, Peas and DIY Onion Rings. The sauce was really good and next time we’re treating ourselves we’ll be revisiting this.
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