Archive for the ‘Coriander’ Category

Minted lamb & apple kofte

Tuesday, June 11th, 2013

cox apple

6 wooden skewers, soaked in water
1 apple
500g lamb mince
1 clove garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
4 wholemeal pitta breads

12 halved cherry tomatoes

Grate the cucumber into a sieve, mix with the salt, and leave to drain.  Mix the yoghurt with the mint, sugar and mustard, then add the drained cucumber.  Refridgerate.

Grate the apple into a large bowl.  Mix in the dried mint, garlic and spices, then add meat and use your hands to mix it all well.  Roll into 18 small balls.

Thread three balls onto each skewer and squash them slightly to form short sausage shapes on the skewer.  Grill under a hot grill or on a barbeque for around 7 mins, turning regularly.

Toast the pittas (or sprinkle them with a bit of water and barbeque them a minute on each side) then split immdiately.  Spread the inside with raita, then fill with the lamb kofte and halved cherry tomatoes.

Carrot & Coriander Mash

Monday, February 25th, 2013

Bunch of carrots

This is taken from the Weaning Made Easy cookbook but is delicious for all the family!

1 tb olive oil
1 onion (peeled and finely chopped)
4 carrots
4 potatoes
1/2 cup dried red lentils (washed)
1 tsp ground coriander
Heat oil in a frying pan, add onion and saute until transparent and soft. Add coriander, lentils and 3 cups  of water. Bring to the boil and boil rapidly for 15 minutes.

While this is boiling, peel the potatoes and carrots and cut them into small pieces.

After 15 minutes, add the potatoes and carrots to the lentil mixture. Cover the pan and simmer until soft. Mash with a potato masher.

For weaning, divide into portions.

Lamb shank with couscous

Sunday, February 20th, 2011

Carrots, Potatoes, Onions… 

2 tbsp olive oil
2 lamb shanks
4 carrots
4 potatoes
2 onions
2 cloves garlic
1 tsp coriander seed
1 tsp cumin
1 tsp salt
1 tin chickpeas
1 tin tomatoes
500g couscous

Preheat oven to 150c.  Peel and chop the carrots, potatoes, onions and garlic.  Heat the oil in a heavy pan (or hob and oven proof dish) and brown the shanks on all sides.  Remove the shanks, and add the veg to the pan and brown a little for a few minutes.  Add the ground spices.  Give it a good stir, then add the chickpeas, salt and tomatoes.  Deglaze the bottom of the pan with some water or wine.

Tip the veg mixture into a casserole dish and nestle in the shanks.  Top up with water so that liquid comes within a centimeter of the top.  Put the lid on and cook it for 3 hours, until the meat is very tender.

With about 30 mins to go, rinse the couscous, and place in a fine metal sieve over a pan of gently boiling water, with a lid on top (or in a steamer, should you have such a thing).

Test the shanks for softness and seasoning.  Fluff through the couscous and add a little butter or olive oil.

Serve with some Harissa and a fresh green salad.

Roasted sweet potato and coriander soup

Wednesday, February 2nd, 2011

Sweet potatoes
2 sweet potatoes
1 large onion
1 tsp olive oil
2 tsp coriander seed (or ground)
1/2 pint chicken (or veg) stock
1/2 chilli (optional)

Bake the sweet potatoes whole at 180 degrees for 40 mins or until soft.  Cut in half and scoop or squeeze out cooked flesh.  Discard the skins.  Grind the coriander in a pestle and mortar.

Peel and finely chop onion.  Gently fry the onion in a saucepan, then add the coriander.  Stir for a moment, then add the sweet potato and stock.  Add chilli, if using.

Leave to simmer for 30 mins then blend.  Check seasoning before serving with crusty rolls and butter.