Prep 15 minMarinate Up to 1 hrCook 25 minServes 4, 700g boneless lamb shoulder, skin, silverskin and gristle removed, then cut into 6cm x 5mm strips2 tsp cornflour1½ tbsp ground cumin90ml dark soy sauce60ml Shaoxing rice wine1 tbsp caster sugar2 aubergines, cut into 6cm x 2cm piecesSalt60ml vegetable oil2cm piece fresh ginger, peeled and cut into thin strips2 tbsp cumin seeds 3 red chillies, finely sliced on an angle (deseeded, if you prefer less heat)3 spring onions, finely sliced on an angle15g coriander, leaves and stalks separated1½ tsp rice-wine vinegar. Yotam Ottolenghi’s crispy cumin lamb with aubergine and ginger. 3 aubergines (750g), cut in half lengthways90ml olive oilSalt and black pepper400g lamb mince (20% fat)½ onion, peeled and coarsely grated 2 garlic cloves, peeled and crushed1 tsp ground cinnamon¾ tsp ground allspice¾ tsp aleppo chilli2½ tbsp mint leaves, roughly chopped, plus extra leaves to serve4 tbsp flat-leaf picked parsley, roughly chopped¾ tbsp lemon juice120g Greek-style yoghurt. 3 2/3 cups cooked chickpeas (ideally cooked yourself, but drained from a can is fine too) 1 cup plus 2 tbsp light tahini paste; These are fabulous. "These patties are lovely as a snack or as part of a feast at a barbecue. Disclosure: This post may contain affiliate links.I receive a small commission at no cost to you when you make a purchase using my link. While the meatballs are cooking, mix the celery, celery leaves, currants and parsley in a medium-sized bowl with the lemon juice, the remaining 25ml olive oil, a quarter-teaspoon of salt and a good grind of pepper. Summary: Two recipes combine for a zesty, flavorful dinner. Add a third of the lamb, separating the pieces with a spoon, so they don’t clump together, then leave to sear undisturbed for two minutes. I struggle with the term because English, unlike some other languages, doesn’t have a satisfactory word for a veggie ‘meatball’. The solution would be to permit the word to cover instances where the ratio shifts away from meat, making balls that are almost dumpling-like: fresh, full of flavour and impossibly fluffy. By katherine_cooks (GoodFood Community) Rating: 5 out of 5. The lamb meatballs with the Domaine Gosset Cairanne was an example of a pairing that elevates both the food and the wine. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. We own Yotam Ottolenghi's Jerusalem cookbook. Try his Braised Eggs with Leeks and Za'atar; Lamb and Feta Meatballs; Cauliflower, Pomegranate, and Pistachio Salad; and Fig and Thyme Clafoutis. When choosing supermarket minced meat for kofta, you need to avoid anything that says ‘lean.’ The best way to get good meat is from a proper butcher and ask for stuff from the neck/chuck and breast/skirt – there you will find meat and fat balanced perfectly for a kofta. Sep 23, 2018 - Slam in the lamb for a Chinese cumin stir-fry, Mediterranean meatballs and Middle Eastern pastries More information Yotam Ottolenghi’s crispy cumin lamb with aubergine and ginger. Sprinkle over the spices, salt, and semolina, and … But the same qualities that make lamb so ideal for long and slow cooking – the rich meat, high in fat and flavour – also work their magic when you cook it for a much shorter time. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Cook for 25 minutes, or until the sauce has reduced slightly and the balls are cooked through. 500g oyster mushrooms, roughly torn in half800g roasting potatoes, skin on and cut into 3-4cm pieces¾ tsp chilli flakes100ml olive oil2 lemons, skin finely shaved, to get 4 strips, and juiced, to get 60mlSalt and black pepper420ml chicken stock2-3 celery sticks, finely sliced on an angle, reserve leaves1 tbsp currants2 tbsp parsley leaves, finely chopped, For the meatballs30g dried porcini mushrooms, soaked in 250ml boiling water for 10 minutes250g beef mince250g pork mince3 tbsp olive oil1 large plum tomato, coarsely grated, skin discarded and liquid drained (50g net weight)1 banana shallot, peeled and finely grated2 garlic cloves, peeled and crushed1 tbsp tomato paste50g parmesan, finely grated1½ tbsp picked flat-leaf parsley, finely chopped1 egg, beaten. The solution would be to permit the word to cover instances where the ratio shifts away from meat, making balls that are almost dumpling-like: fresh, full of flavour and impossibly fluffy. Put the lamb into a bowl and add the scallions. We opted to transform the burgers into meatballs to feed more mouths and better fit in your Suvie. Divide the yoghurt between four plates, top first with the aubergine salsa then the kofta, and sprinkle with the last quarter-teaspoon of chilli and a few mint leaves. Fresh, full of flavour and impossibly fluffy, these meatballs switch the ratio away from meat to vegetables, Last modified on Tue 9 Jul 2019 04.24 EDT. These richly flavored meatballs make a fine summer meal. Heat half the oil in a large wok or saute pan on a high flame, then fry the aubergine, stirring occasionally, for five minutes, until it’s beginning to brown. If I mention lamb is on a menu or that I bought a leg of lamb to roast, his eyes light up. The meat should be falling off the bone and soft all the way through. One definition, I suppose, is any kind of minced meat sphere that’s been bulked out with starch or vegetables to lighten things up and to add or absorb flavour. Put in a large bowl with all the other meatball ingredients, three-quarters of a teaspoon of salt and plenty of pepper. Preparation and cooking time. Chef Reiton, on the other hand, has a sort-of fascination for it. It’s hard to beat a leg or shoulder of lamb, roasted for many hours in the oven with a bunch of your favourite vegetables and herbs. Delicious Greek twist on an old favourite! Feb 28, 2013 - Explore Katrina Hutchinson's board "Ottolenghi Recipes", followed by 188 people on Pinterest. I made the larger meatballs for dinner. Transfer the aubergine flesh to a board, roughly chop, then put 160g of the chopped aubergine (you’ll use the rest in the salsa) into a large bowl with the lamb, onion, garlic, cinnamon, allspice, half a teaspoon of the chilli, the mint, two‑thirds of the parsley, three-quarters of a teaspoon of salt and a good grind of pepper, and mix well. Cut each bulb in half lengthways, then cut into 2cm-wide wedges. Correcting typos, re-sizing photos, updating links etc. If you want to make them into a more substantial meal, however, just serve them with some arugula tossed with olive oil, lemon juice, and shaved Parmesan. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. Hence the dinner we made last night. I used a meat thermometer to try to cook them to 165F but I over shoot to 174F..still they were moist and tender. Greek Lamb Meatballs and Rice – One Pot Meal. Add the garlic, barberries and the remaining teaspoon of berbere, and fry for two minutes more, until aromatic. Cook the aubergines on an outdoor barbecue, instead of the oven, to lend them a smoky flavour, if you like. Email to a friend. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. We paired the meatballs with Israeli couscous, but it is entirely optional in this recipe. Once the aubergines are cool enough to handle, scoop out the flesh into a bowl and discard the skins, stalks and any liquid. Put the mushrooms, potatoes, chilli, five tablespoons of oil and the lemon peel in a 35cm x 25cm roasting tray, season with a quarter teaspoon of salt and a good grind of pepper, and roast for 35 minutes, stirring twice, so the potatoes and mushrooms don’t stick to the tray, until soft and golden brown. Explore. 10 grams roughly chopped parsley. Add the ginger and one tablespoon of soy, and fry for three minutes more, stirring very often, until the aubergine is a dark golden brown. Put four tablespoons of oil in a large frying pan on a medium-high heat, then fry the balls in two batches, turning them occasionally, until browned all over – about four minutes a batch. A spoon of greek yoghurt potato filo snails delicious freshly made Ottolenghi,! Add 700ml of water and the remaining teaspoon each of cumin and ottolenghi lamb meatballs a teaspoon of.... Return the pan to a large saute pan for which you have a lid heat to medium-high and for! 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