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Glazed Lamb Kofte with Pomegranate & Tomato Cous Cous
Paul Short of Chef Owner of Paul’s Private Dining & One of Outcook’s Host Chefs
Hi and thanks for looking at my first recipe for Alnwick Market. I selected this as the first recipe as Summer is here and this is perfect for a get together with friends and family to enjoy in the sun.
This dish can be adapted to your own tastes depending on whether you like it spicy or not. Everything can be made in advance with the Kofte’s being cooked at the last minute. The Koftes can be grilled, bbq’d or baked. This recipe uses the grilling method.
The salad makes plenty and will keep fresh for a couple of days and would go great in a wrap with some feta and pickled beetroot.
Before we get into the recipe, I predominantly shop local at local delis and Alnwick Markets, I prefer to know where my produce comes from and to support the local community. I’m looking forward to the next instalments of creating new recipes using seasonal produce and game meat from Alnwick’s Farmers Market which takes place the last Friday of each month. I’m sure to pick up some Northumberland delights at the forthcoming Taste of The North Event too – us chefs all love to season, so quite happy to see such a great selection of what’s on offer from the Trader section on the event. Boulevard Ltd for smoked salts and oils is just one of the many food stalls I’m looking forward to visiting.
Here we go:
For the Kofte
600g Minced Lamb
3 Cloves Garlic, minced
1 Tbsp Smoked Paprika
1 Large Chilli, seeds removed and chopped finely
1 Tbsp Ground Coriander
1 Small Bunch Mint, chopped (reserve 1 tbsp for dressing)
1 Small Bunch Coriander, chopped (reserve 1 tbsp for Cous Cous Salad)
2 Tsp Sumac
1 tbsp Tomato Puree
½ Lemon, Juice Only
For the Glaze
3 Tbsp Pomegranate Glaze
2 Tbsp Runny Honey
For the Salad
200g Giant or Israeli Wholewheat Cous Cous
¼ Pomegranate, seeds only
12 Cherry Tomatoes, halved
3 inches Cucumber, sliced into thin strips
1 Red Pepper, 1 Green Pepper, diced
1 Red Onion, finely diced
½ Lemon, juice only
Extra Virgin Olive Oil
Mint & Lemon Yoghurt Dressing
1 Lemon, zest and juice
Prepare the Kofte first. Soak 8 wooden skewers in warm water for 10 minutes.
Meanwhile, in a bowl, combine all the ingredients listed under ‘For the Kofte’ up to and including the lemon juice. Season with salt and pepper and mix thoroughly.
Divide into 8 balls of even size then roll between palms to make a sausage shape. Insert the skewers lengthways, place on a tray, cover with cling film and place in the fridge for a minimum of an hour.
Next make the dressing;
Combine Yoghurt, reserved mint and lemon juice and zest thoroughly in a ramekin. Set aside to infuse.
Now to make the salad;
Cook the Cous Cous as per packet instructions, drain then cool.
In a large mixing bowl, combine all the vegetables, pomegranate and cous cous with the reserved coriander. Season with a little salt and pepper and dress with the lemon juice and some extra virgin olive oil.
Make the glaze by adding the pomegranate molasses and honey to a sauce pan and bringing to a boil for 1 minute.
Heat the grill to medium high. Line the skewers on a grill tray and place under the grill for up to 12 minutes turning halfway. Once grilled, brush the koftes with the warm glaze.
Serve the Koftes on a bed of the salad and drizzle with the yoghurt dressing. Enjoy with a beer or a glass of wine.
For More information on Paul’s Private Dining visit;
FB: Paul’s Private Dining
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