Eeek, bit nervous, this is the very first of my own recipes to go on the blog.
I wanted to make something “kid-friendly” and fun to eat, but still healthy and lots of flavour for us grown-ups too.
Kids love food on sticks, and I had lots of fresh herbs so I decided to go for something with a middle-eastern feel.
Lamb Koftas with Roasted Veg Cous Cous.
600g Lamb Mince, 1 clove of garlic (finely chopped), 1 tbsp ground cumin, Skewers
1 cup Cous Cous, 500ml stock (vegetable or chicken)
1 brown onion, 1 large red capsicum, around 200/250g pumpkin,
A bunch of fresh mint, (around about a big handfull of leaves)
A bunch of fresh parsley, ( can use all mint or all parsley if you don’t have/don’t like the other one)
1 lemon, 1 tbsp cumin seeds, Olive oil, salt and freshly ground black pepper.
Greek Yoghurt and extra fresh mint to serve.
Let’s keep it simple, shall we?
Get the mince, chuck it in a bowl. Add your garlic and cumin. Lightly season with salt and pepper. Mix. Grab a handfull (around the size of a small mandarin) and smoosh it onto a skewer and shape with your hands to make a ‘sausage’ shape. (It helps if you wet your hands first so it doesn’t stick to you instead of the skewers. Also it’s a good idea to soak your skewers in water before you start, but don’t stress if you don’t have time, it’ll be ok. I trimmed my skewers a little bit shorter too, so they’d fit in the pan better, but wouldn’t bother if I was going to do them on the bbq)
Finely dice the onion. Chop the pumpkin and capsicum into smalls chunks (1-11/2cms)
Get a small pan and just lightly toast the cumin seeds for a few minutes
(careful, they burn quick)
Get a nice big heavy-based pan with a tight-fitting lid and heat up some olive oil on a medium heat. (I love my really heavy cast iron enamel one for this, and it’s pretty enough to serve everything in at the table.) Cook the onion till translucent. Throw in the capsicum and pumpkin. Turn heat up a little bit, and cook stirring occasionally till they just start to brown. Add the couscous and stir, then add stock, give it a good stir, put the lid on and turn the heat down.
Leave it alone for about 10min,then check on it, if the pumpkin is tender, you can turn the heat off and just leave the lid on. (don’t stir it yet,ok?)
During this time, you can finely chop the mint and parsley and start cooking the skewers. (Pre heat a large pan on medium heat and lightly oil it. You can do this on a bbq if you prefer.) Turn every few minutes.
When the skewers are cooked (about 7 or 8mins) take the lid off the couscous, throw in the chopped herbs and give it a drizzle of olive oil and season with salt and pepper.
Arrange the skewers on top, give it a good squeeze of lemon juice, sprinkle with toasted cumin seeds. Serve with greek yoghurt and garnish with fresh mint.
(For kiddies, they might like it served in a mini pita bread that they can just wrap it up and eat it. Easy huh! )
And here we go, the finished product!
So, there we are, my very first recipe. (if anyone does give it a go, please let me know how you went and if you like it!)
Happy Cooking peeps!