Author Archives: Helen Jackson

Moroccan Lamb Filo Pastries

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Mini feta and spinach phyllo triangles

Ingredients

  • 375g minced lamb
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon cumin
  • ½ teaspoon ginger
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon
  • pinch cayenne pepper
  • pinch saffron threads
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons freshly chopped coriander
  • salt and freshly ground black pepper
  • 1 egg, lightly beaten
  • 250g filo pastry
  • ½ cup melted butter

 

 

 

 

Lamb Cutlets With Couscous

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Serves 4

Ingredients

  • 1/2 cup sour cream
  • 2 teaspoons tandoori paste
  • 1 tablespoon olive oil
  • 1 onion sliced
  • 1 cup button mushrooms
  • 2 zucchini sliced
  • 3 chopped tomatoes
  • 1 cup couscous
  • 30g butter
  • 8 lamb cutlets
  • juice of 1 lemon

 

Method

Combine the sour cream and tandoori and set aside. Heat oil in a frying pan and cook onion, mushrooms, zucchini and tomato over medium heat for 5 minutes. Meanwhile bring 1 cup of water to the boil. Remove from heat and stir in couscous. Cover and set aside for 4 minutes. Stir in butter and mushroom mixture. Brush cutlets with lemon juice and cook over a high heat or under a preheated high grill for 3 minutes each side, or until cooked to your liking. Season with salt and freshly ground black pepper to taste and serve with couscous and sour cream sauce.

 

Lamb Cutlets With Parmesan, Olive And Rosemary Crust

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Serves 4-6

Ingredients

  • 3/4 cup freshly grated Parmesan cheese
  • 1 1/2 cups fresh breadcrumbs
  • 1 tablespoon freshly chopped rosemary leaves
  • 12 lamb cutlets trimmed
  • 100g Black Olive paste
  • 1-2 eggs lightly whisked

 

Method

Combine parmesan, breadcrumbs and rosemary leaves in a bowl. Lightly spread cutlets with pate, dip in egg and then crumbs. Barbecue for 3-4 minutes on each side and leave to rest in warm place for 5 minutes before serving.

 

Lamb Meatballs With Almond Paste

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Ingredients

  • olive oil
  • 1 large onion finely chopped
  • 1 kg lamb mince
  • 1 egg, lightly beaten
  • 1 teaspoon finely chopped ginger
  • 3 tablespoons finely chopped coriander
  • 1/2 teaspoon ground cumin
  • 2 tablespoons finely chopped Italian parsley
  • sea salt and freshly ground black pepper
  • 1 1/2 teaspoons thyme leaves
  • flour for dusting
  • 1 cup beef stock
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1 tablespoon chopped coriander
  • few strands of saffron
  • 12 blanched almonds, finely chopped

 

 

 

 

 

Laksa

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Serves 4

Ingredients

  • 2 tablespoons oil
  • 4 tablespoons laksa paste
  • 1.5 litres chicken stock
  • 2 teaspoons palm or brown sugar
  • ½ teaspoon salt
  • 2 cups coconut milk
  • 300g egg noodles
  • meat from half a cooked chicken, sliced
  • 8 prawns, peeled
  • 4 tablespoons bamboo shoots, rinsed and cut into matchsticks
  • 1 cucumber, peeled, seeded and cut into matchsticks
  • 1 cup beansprouts
  • 4 spring onions, sliced
  • crisp fried shallots or onion
  • fresh coriander

 

 

Herb Hummus

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From Libby

Ingredients

  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 2 small onions, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 3 cups cooked chickpeas
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chilli sauce
  • 3 tablespoons soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1/4 cup olive oil

 

Method

Place the parsley, mint, onions and garlic in a food processor and process until smooth.
Add chickpeas, cumin, coriander, chilli sauce, soy, lemon juice and tahini
and process.
Drizzle in the olive oil and refrigerate for at least 30 minutes before
serving.