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Lamb and Pistachio Kofte

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lamb-kofte

I cooked this yesterday. We didn’t have any currants so I replaced them with some prunes and raisins. This is such an excellent, simple and tasty way to make ‘rissoles’ with a difference. I have to say that I added pureed chillies to my plate. It needed more kick! I have a couple of similar recipes that I’ve made previously – lamb, fruit and nuts are a brilliant combination. I served them with charred zucchini, couscous, yoghurt and a slice of lemon.

Lamb and Pistachio Kofte
 
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Recipe type: Main
Cuisine: European
Ingredients
  • 500 g Lamb, minced
  • 1 Onion (grated)
  • 3 Garlic cloves (crushed)
  • 50 g Currants
  • 50 g Pistachios (shelled and crushed)
  • ½ tsp Sweet paprika
  • ¼ tsp Allspice (ground)
  • ¼ tsp Cinnamon (ground)
  • 1 Handful Parsley (chopped)
  • 1 Handful Mint (chopped)
  • Greek Yoghurt
  • Lemon Juice
  • Tahini
Instructions
  1. Lightly toast pistachios in a dry pan, then crush roughly with a knife or a food processor.
  2. Mix all of the ingredients (apart from the yoghurt, lemon and tahini) together, preferably by hand, for at least 5 minutes until smooth. Form into golf ball-sized patties.
  3. Heat some oil in a pan to medium. Flatten kofte and cook on both sides until golden brown.
  4. Serve with yoghurt mixed with lemon juice and a little garlic and sprinkle with some crushed pistachios. Alternatively, serve with tahini mixed with lemon juice and garlic and a little water and some crushed pistachios. Served with couscous and some grilled zucchini.

Corn Tortillas with Smoked Bacon

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making-tortillas

Last night I made my best ever batch of corn tortillas. I have a great love of Mexican food, and I’ve been making tortillas from wheat flour and corn (maize) flour for some years. Thanks to the most excellent book “Tacos” by Mark Miller (also full of fantastic recipes for fillings) I now understand corn tortillas a lot better. Of course, I’ve never seen a Mexican cook make them, so I’m still an outsider to the secrets. But here’s what I’ve learned…. 

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Nonya Chicken Curry

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malay-curry-paste

Nonya Chicken Curry
 
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This dish is similar to food that we ate in Malaysia in November 2013. We bought a few Malaysian cookbooks while in Penang. This is from "Nonya Flavours" by Debbie Toh and Julie Wong, Star Publications, 2010.
Recipe type: Main
Cuisine: Asian
Ingredients
  • 4-5 tbsp Oil
  • 1 Star anise
  • 2 Cloves
  • 1 Cinnamon stick
  • 30 g Dried chillies (soaked)
  • 200 g Shallots
  • 15 g Garlic
  • 20 g Belachan (toasted)
  • 2 tsp Turmeric
  • 3 tbsp Coriander seeds
  • 1 tsp Cumin
  • 1 tsp Fennel
  • 1.5 kg Chicken pieces
  • 300 g Potatoes (peeled)
  • 500 ml Coconut milk
  • 1 tbsp Salt
  • ½ tsp Sugar
Instructions
  1. Using a food processor, mix together chillies, shallots, garlic, belachan, turmeric, coriander, cumin and fennel. Add a little oil if needed.
  2. Heat oil on medium low heat in a frypan. Saute star anise, cloves and cinnamon stick for 2 mins. Add spice paste stir fry for 3-4 minutes. Add s 2-3 tbsp coconut milk.
  3. Add chicken and fry to brown for 1-2 minutes. Add potatoes and 400 ml coconut milk. Simmer until chicken is tender and potatoes are cooked.
  4. Add remaining coconut milk and season to taste with salt and sugar. Continue to simmer gently until gravy has thickened. Serve with Roti Jala.

nonya-chicken-curry

Roti Jala

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roti-jala

Here’s our second attempt a Roti Jala with a new and different cup (spouts on side) and a different recipe. The Malaysian chicken curry recipe that accompanied it will follow shortly.

Roti Jala
 
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Author:
Recipe type: Main
Cuisine: Asian
Serves: Lots!
Ingredients
  • 600 g Plain Flour
  • ½ tsp Salt
  • 6 Eggs
  • 100 ml Coconut milk
  • 850 ml Water
  • Oil
  • Paper Towel
Instructions
  1. Sieve flour into mixing bowl. Add salt. Whisk eggs with ½ cup of water. Using a food processor on low speed, add egg mixture slowly to flour to mix well. It should form a thick paste. Next add the coconut milk gradually, stirring to make a smooth paste. Add remaining water gradually to make a smooth batter. Strain the batter. Test the batter through the Roti Jala cup. If it doesn't pass smoothly, add more water. If it seems too running, sift some more flour into the mix.
  2. Heat a non-stick frypan and wipe it with a paper towel dipped in oil. Place the roti jala cup over a bowl so it doesn't drip everywhere. Add the batter. Hold the bowl in one hand and the cup in another above the frypan. Take the cup and move it in a circular motion around the pan. Return the cup to the bowl. The Roti Jala is ready when it starts to separate from the pan. Remove with an egg slice and fold crepes in halves, then quarters, then eighths. Use the paper towel after every few roti to oil the pan.

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