Lamb – Craig Cooks

Feta and Lamb Gozleme

July 18, 2020 by admin Leave a Comment

Tonight I made gozleme for the first time, and it turned out really well. I hunted my cookbooks and online for recipes, and they were all varied. Some had yeast and some didn’t. Some were flour and oil. Some included yoghurt. In the end I based it on this recipe from Gourmet Traveller.

I made half the dough recipe for the two of us.

100g wholemeal flour
200g plain flour
130ml water
75ml plain yoghurt
1 tbsp vegetable oil

I mixed these in the bread machine for 10 minutes.

Read the recipe to see how to roll it out. I think I added too much oil in the rolling process, as it was a little greasy.

Once rolled and folded, the dough rested for about half an hour and that was fine, as it absorbed the oil more and softened.

For the filling I combined
shredded silverbeet leaves (raw)
spring onions
finely chopped roast lamb
minced garlic
home-made feta
mozarella
2 tsp Turkish spice mix from Herbie’s Spices
juice of 1/4 lemon
black pepper and sea salt

Assemble and cook as in the recipe.

It’s a bit of work to roll out the dough. I was really happy with the finished thickness and texture.

Sous Vide Moroccan Lamb

December 17, 2017 by admin Leave a Comment

I cooked a half leg of lamb for 15 hours overnight in the souse vide water bath. I use an Anova Precision Cooker stick and a Trespade Vacuum Sealer.

The cooking time came from Dale Prentice’s excellent book “At Home with Souse Vide” (stunning photos by my friend Mike Emmett and his friend Bec at RedFishBlueFish Photo.

Dale is the talent behind Sous Vide Australia. I also bought my smoking gun from them.

The recipe was as follows:

3 tbsp Moroccan spice powder. (For once I used some from a jar.)
1 x 5 cm knob of fresh ginger sliced thinly
3 cloves of garlic, sliced thinly
1 long red mild chilli, sliced and de-seeded
1/3cup white wine
1/3 cup olive oil
2 tbsp fig jam
1 tsp black pepper
1 tsp sea salt

In hindsight I wish I had added juice of 1/2 lemon. Next timeI would stud the meat with the garlic.

After cooking it overnight, I finished it off on the BabyQ gas Weber.

It tastes really good, although next time I’ll use a home-made spice mix to give it more kick.

I’m going to serve it cut up with warm pita bread and accompaniments.

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Mediterranean Lamb Shoulder

May 7, 2017 by admin Leave a Comment

Today I’m slow-roasting a shoulder of lamb.

The lamb was studded with garlic slivers, then seasoned with salt and pepper and covered with tomato paste.

I then sprinkled it with some smoked paprika, and added sliced lemon and cloves in the top.

Oregano all around. Plus onion, white wine and water. Part way through I’m adding some diced white anchovies to the top.

I cooked it covered loosely with foil for about 5 hours then cranked it up to 150 or so for a couple of hours. I took the foil off at a could of points so it could brown.

Before the last couple of hours I added 2 x 400 g cans of crushed tomatoes and some sicilian green olives.

I also made a celeriac and potato puree, baked beetroot and brussels sprouts sauted in bacon fat. Yep.

Here’s the end result.

Dessert consisted of pears poached in red wine and spices, a crumb of salted candied pecans + toasted coconut + toasted crumbled blueberry muffin, a few blueberries, candied ginger, lemon & honey ice cream, chocolate-dipped orange rind, and the pear syrup.

Lamb and Pistachio Kofte

May 29, 2014 by admin Leave a Comment

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

Lightly toast pistachios in a dry pan, then crush roughly with a knife or a food processor.
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.
Heat some oil in a pan to medium. Flatten kofte and cook on both sides until golden brown.
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.