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LAMB & APRICOT KOFTEH

LAMB & APRICOT KOFTEH

A brunch recipe from the middle east this time courtesy of Sabrina Ghayour. Lamb mince, pistachios, apricot, egg and a bunch of spices make what is essentially a very large kebab.

But why have a kebab for breakfast?

Continental breakfasts feature a range of cold meats and a traditional english breakfast is based off a whole host of meats, so what makes this dish any different. It can be enjoyed hot or cold, even though I regularly have it cold, eating the leftovers over a period of days after cooking.

A medium/ large loaf tin is required

Ingredients: (Serves 4-6)

  • 500g Lamb Mince
  • 7 Large Free-Range Eggs (3 Raw, 4 Hard Boiled & Peeled)
  • 25g Fresh Dill (Finely Chopped)
  • 25g Fresh Chives (Finely Chopped)
  • 2Tsp Ground Turmeric
  • 2 Garlic Cloves (Crushed)
  • 1Tsp Ground Coriander
  • 1Tsp Ground Cumin
  • 1Tsp Ground Cinnamon
  • 1Tsp Nigella Seeds
  • 50g Whole, Shelled Pistachios
  • 100g Dried Apricots (Roughly Chopped)

Method:

  1. Heat the oven to 180°C/160°C fan/gas 4. In a mixing bowl, combine the lamb mince, raw eggs, herbs, spices, pistachios, apricots and a generous seasoning of salt and black pepper. Mix together well. 
  2. Press just less than half the mixture into the base of the loaf tin, then make an indent lengthways down the centre, end to end. Lay the boiled eggs in a row in the indent. Pile the remaining mixture over the eggs and smooth the surface into a peak, ensuring the eggs are all covered. 
  3. Bake for 45 minutes.
  4. Remove the tin from the oven, leave to cool slightly fr around 5-10 minutes, then turn out and cut into slices. This can be eaten warm straight out the oven but I personally prefer mine cold.
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