Lamb Koftas and Fruit and Nut Cous-Cous

As many of you know I travelled to Oman a few years ago, and my Husband worked there for some time. Since my teenage years I have had a great fondness for Middle Eastern food, there is something so earthy and wonderful about the way they mix the spices with things like pomegranate and rose water. Since returning home I have been slowly perfecting my Lamb Koftas and they have become one of my Husband’s favourite meals. I would normally serve this meal with either a rice pilaf or, as in this case a sweet nutty couscous, I also like to accompany it with a mint and yoghurt dip.

So here is the recipe

Lamb Koftas and Fruit and Nut Couscous

Koftas

• 1kg lamb mince- make sure it isn’t too lean as you need the fat to prevent the koftas from becoming dry
• 3 large cloves garlic crushed
• 1 onion chopped
• kebab sticks (if you are using the wooden ones soak in cold water for one hour)

• spice mix (see below)

as I have the grinder attachment for my kitchen aid mixer I make my own lamb mince for these, it means that I can mince the onion with the meat which helps when your six year has a dislike (ok he hates it) of onion.

The Koftas are actually very easy to make, really all you do is mix the onion, garlic and spice mix into the lamb mince, you have to work the mixture for a while, this helps to bring everything together nicely, you then mould the mince mixture around some kebab sticks- or you could just make small patties. These are then cooked in a 190˚c oven for about 20mins or until nice and brown and fully cooked

Spice Mix

• 2tsp ground cumin
• 1tsp mustard seeds
• 1tsp sumac
• 2tsp cinnamon
• 1/4 tsp ground Chilli
• 1tsp ground fennel seeds
• 1/8 tsp of ground cloves
• 1/4 tsp allspice

This is my basic spice mix for Middle Eastern cooking; I use it in kebabs and stews. All you do to make the mix is to mix the spices together over a low heat. You should take the mix off the heat as soon as you can smell the spices strongly.

Fruit and nut Couscous

• 1cup couscous
• 1/2 red onion
• 1/2 cup pine nuts, toasted
• 1/2 cup diced dried apricots
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Butter
• Honey

Make the couscous according to the instructions on the packet.

Meanwhile in a frying pan lightly sauté the onion, add the spices and the pine nuts heat for a while and then add the couscous. Continue to heat while stirring constantly. Add butter (about 1 Table spoon) and honey to taste. Stir well over low heat until butter is melted and honey is mixed into couscous. Mix in chopped parsley.

Mint and Yoghurt Sauce

• Small bunch of mint finely chopped
• 1 clove garlic crushed
• 1 tablespoon tahini (sesame paste)
• 1 tsp castor sugar
• Pinch of salt
• Greek yoghurt

In a bowl mix the tahini, garlic, mint and about ½ cup of the yoghurt together then blend using a stab blender, this will form a rather runny mint smoothie, to make a nice think dip fold in some more yoghurt- the amount will vary depending how much mint you have in the sauce and how thick you want it. Season with sugar and salt and pour into serving dishes.

Date, Walnut and Ginger laof

With a six year old and a baby it is a miracle I get out the door before 9am each morning, let alone eat breakfast!  so this little loaf is a life saver, it tastes great and is a good source of energy for the morning . it would also be perfect to bring for a morning tea and it isn’t that much harder than making a packet mix cake.

Date and ginger loaf

Ingredients

· 250g dates, chopped

· 100g walnuts, chopped

· 160g Crystallised stem ginger, chopped

· 1 cup boiling water

· 1 teaspoon bi-carb soda

· 2 Table spoons vegetable oil (canola or sunflower)

· ¾ cup sugar

· 1 ¾ cups SR flour

· 1 well beaten egg

Method

Pre-heat oven to 160˚

In a large bowl, mix the dates, bi-carb, sugar and oil, and leave to soak for 2mins.

Add the flour, nuts and ginger to the date mixture and stir until well combined.

Place into a well greased tin and bake for approx 1 hour- or until cake is cooked- you can test this by inserting a toothpick if it comes out clean the cake is done

Why I Love Winter

I have always loved winter, even spending some time in the UK during colder months I still loved the cold, the rain and even the snow, not least because of the hearty and homely cooking you can do on a cold and miserable day. a couple of week ago I had just such a chance, so I made up a delicious casserole with dumplings, what could be more wonderful than a house warmed by the oven and filled with the smell of dinner cooking?

Beef and Guinness Stew with Dumplings

Serves 4-6

Ingredients

· 1kg diced beef (I used chuck steak, but any of the cheaper cuts will do)

· Two large onions. Sliced

· 2 carrots, diced

· The inner, yellow core of a bunch of celery including leaves

· 3 or four cloves of garlic, pealed, but left whole

· One large sprig of rosemary

· 1 cup Chicken or beef stock (be aware that your will get a very rich stew if you use beef stock)

· 1 1/2 cups of Guinness

· Seasoned flour.

Method

Pre-heat oven to 180˚C

Place the seasoned flour in a zip-lock bag and add the diced beef, shake so the flour coats the meat.

Add some olive oil to an oven proof dish and start to brown the meat, this is best done by cooking it in small batches. Once the last batch of meat is browned remove it from dish and add the Onion, celery, carrot and garlic, cook until onion is soft but not brown.

place meat back into the dish and cook for a few minutes while stirring constantly, then add the stock and Guinness- the amounts given above are only suggestions the actual amount of liquid required should just cover the ingredients in the dish. Add the rosemary sprig and some bay leaves.

Beef and Guinness Stew with Dumplings

Place casserole dish into oven, turn oven down to 150˚C and cook for at least 2 1/2 hours. Remove from the oven and taste the gravy, season if needed.

Dumplings

Ingredients

200g self raising flour

100g butter

Small bunch flat leaf parsley

1 teaspoon English mustard

1/2 cup grated cheese (cheddar or parmesan)

Salt and pepper

Milk

Method

Turn oven up to 180˚C

Sift the flour into a large mixing bowl. Rub the butter into the flour using the tips of your fingers- try not to over-work the mixture. Stir in the cheese and herbs, season with a little salt and pepper. Mix the Mustard with a little of the milk and add to the flour/ butter mixture. Continue to add a little milk at a time until the mixture forms a firm dough. Roll out small-ish balls and place these on top of the stew. Drizzle with a little olive oil and return to oven cook for approx 30mins or until dumplings are golden brown.