Tonight’s herb

I didn’t take any pictures of dinner last night so I thought I would feature the herb that will feature in tonight’s meal. Mint.

Tonight’s dinner and lunch

It is raining and miserable outside. We can’t go for a walk or work in the garden yet it is quite warm. What to make for this yucky day that will be satisfying but still not too warm? Kofta’s are essentially a middle eastern hamburger so I can either run out to the bbq and cook these quickly or I can cook them on my grill pan or on the cuisinart griddler. All is easy and none of the choices will heat-up my muggy house.

Ingredients
4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes
Directions
1.Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
2.Preheat an outdoor grill for medium heat, and lightly oil grate.
3.Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Serve with salad and flatbread.

For lunch today I am having Cassie and her little girl over. Maggie loves soup. I thought I would make a soup that I used to make when I was a starving university student. This soup uses up anything that is in the fridge but is still very satisfying. I’ll write this more as a method than a recipe so that you can cater to your own tastes. In a large pot place 6-8 cups of chicken stock and then the following spices to taste; garlic, curry paste, salt, pepper and lemon zest. Add in any veg that you have around (potato, carrots, celery and green beans are what I’m using today) with approximately one cup of green lentils. Cook until the lentils are tender. Have this with a bit of bread and Bob’s your uncle.

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