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Posted by だてBLOG運営事務局 at

Lamb Meatballs with a Broken Yogurt Saffron Sauce

2015年07月20日



At 2am I got out of bed and went to the kitchen to write down a recipe idea for a lamb, blood orange, feta and mint tapas. Yes, 2am, if I have an idea and I don't write it down it is apt to disappear. I will stop anything I am doing to write down a recipe Crystal. I went back to sleep and on Sunday I started working on my new idea. Made it, loved it and its many layers of flavor. I photographed it and went about my day. The recipe makes 16 meatballs so there were leftovers and now it was dinner time. This was a spur of the moment creation that happened at the stove and it, at least to us who ate it, is amazing. The blood orange zest, mint and feta all stand out and hit the palate in different places and at different times. This uses whole milk yogurt and I usually don't care if people substitute but this is probably one time I would think twice and not use lowfat yogurt. Normally I would have sauteed the meatballs in the same pan as I was going to make the sauce but in this case I think by precooking them it keeps all the flavors from becoming muddled. I served it with a simple cous cous and some braised kale with pine nuts and raisins.

Serves 4

For the meatballs:

1/3 cup bread crumbs
3 tablespoons whole milk
2 teaspoons orange zest or blood orange when in season,, finely grated, about 1 orange
1 teaspoon whole cumin, crushed in a mortar and pestal
2 teaspoons olive oil
1 tablespoon minced shallot
2 teaspoons minced garlic
1 pound ground lamb
1 egg
1/3 cup Manchego cheese, grated
Kosher salt and fresh ground pepper

Preheat the oven to 350 degrees. To make the panada, in a large mixing bowl combine the milk, bread crumbs, zest and cumin and set aside. In a small saute pan, set over medium heat, add the olive oil and sweat the shallot and garlic until translucent. Season with salt and pepper remove it from the heat and let it cool a little and then add it to the bread mixture California Fitness
. Add salt and pepper, about a 1/2 teaspoon of Kosher salt and then combine the panada with the lamb, egg and Manchego. Using your hands mix it until the mixture becomes sticky and has absorbed all the egg.
Place parchment paper onto, or lightly oil, a sheet tray. I used a number 40 scoop to make the meatballs but a walnut sized piece would be about the same size. Roll the meatballs in your hands until they are smooth and round. Place all the meatballs onto the sheet tray and bake in the oven for 20 minutes. This can be done in advance and the meatballs can be stored, covered, in the fridge.

For the broken yogurt sauce:

1 1/2 teaspoons each of ground cardamom, coriander, fenugreek, nutmeg, cloves, allspice, cinnamon, cayanne, black pepper and seasalt
1 tablespoon paprika
3/4 teaspoon tumeric
.
1 onion, sliced thin, approx 1 cup
2 teaspoons garlic, minced
1 1/2 tablespoons olive oil
1 pinch saffron, a healthy pinch, crumbled
2 teaspoons Double concentrated tomato paste, the stuff in the tube
1 cup whole milk yogurt
1/2 cup heavy cream
Kosher salt and white pepper
1/2 cup sheeps milk feta, crumbled finely
1 1/2 tablespoons fresh mint, minced

To make the Ethiopian spice mix combine all the spices, paprika and turmeric in a mixing bowl and mix to combine. This makes more than enough spice and it is a great addition to lentils and many other dishes. Remove 1 tablespoon of the mix and place the remainder in a jar with a lid and store.

Place a 10 inch saute pan over medium high heat. Add add the olive oil and onions and saute until the onions just start to brown California Fitness. Add the garlic and once you start to smell the aroma of the garlic add 1 tablespoon of the Ethiopian spice mix then the saffron and tomato paste. Stir to combine the ingredients and then add the yogurt and cream. Let itcome to a boil, this should break the yogurt into tiny globules, and then add the meatballs. Stir to coat the meatballs and reduce the heat to a simmer stirring occasionally to keep the sauce from scorching on the bottom of the pan. Simmer until the meatballs are warmed all the way through. Place the meatballs onto a warmed platter and top them with the sauce and then sprinkle with crumbled feta and mint. Serve.  


Posted by difficulties at 11:46Comments(0)

Moroccan carrot salad with Harissa

2015年07月09日



Author Notes: Classic Moroccan salad Stroke signs, zesty and tangy. It is best when you use not too spicy home made Harissa (Moroccan chili paste) and home made preserved lemons. But if you don't have the lemon you can cut a lemon with peel to small pieces and cook it for one minute in a little water in the microwave.

As Cordeliah notes, this salad is all about tang and fragrance. It's one of those dishes that really wakes up your tongue: the garlic keeps on giving (in the best possible way); the harissa lends both sweetness and heat (you can control the latter by choosing a milder or more spicy harissa); and the perfume of the preserved lemon lingers after each bite Grand Cru Cellar. We love the plump little rounds of carrot, which grab onto just the right amount of dressing. And yes, it is even better the next day.

Serves 8-10

10 carrots
2 tablespoons Harissa
4 tablespoons chopped preserved lemon (about one lemon)
5 cloves of garlic chopped
1/4 cup extra virgin olive oil
2 tablespoons white vinegar
1/4 bunch cilantro
salt & pepper

Cut the carrot to rounds about 1/2 cm thick.
Boil 4 cups of water and add salt.
Boil the carrot for 10 min until soft but still have some bite to it. Drain, let dry and cool.
Mix the carrot with the rest of the ingredients and let it sit in the fridge at least over night.
Before serving check and see if the salad needs more salt or vinegar.
Serve at room temperature Offsite Backup Strategy.  


Posted by difficulties at 12:02Comments(0)