recipes

Saturday, August 20, 2011

CHILLED TO PERFECTION


Cool summer soups are a refreshing addition to warm-weather menus.

Just as the cauldron of hot soups, broths & stocks provide comfort and solace on a winter’s day; chilled soups are a refreshing respite from the heat of summer. As the great French Chef Auguste Escoffier said, “Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite", while Beethoven claimed” Only the pure of heart can make good soup". But in this sweltering heat, they have to be chilled right down and served iced cold.


The king of cold soups is gazpacho. In essence, they are wonderful thirst-quenching, liquid salads, made with fresh, raw vegetables and ripe tomatoes; and they are the perfect thing for long, hot summer days.

Friday, August 19, 2011

HOW TO MAKE THE PERFECT LAMB KOFTA'S










LAMB KOFTE KEBABS WITH FRESH HERB & CUCUMBER YOGHURT

Ingredients Serves 4

Kofte Kebabs
500kg     good quality lamb meat (from the leg or shoulder)
1            clove garlic,
1            teaspoon ground cumin
1            teaspoon dried oregano
½            teaspoon sweet paprika
½            teaspoon freshly ground black pepper
             A generous pinch of hot paprika
6            fresh mint leaves
             Salt to taste
              


To make the kofte, Place the lamb with the garlic, mint leaves and spices in the food processor. Blend to form a fine mince.
Place in a bowl, cover and refrigerate for 20 minutes to allow the flavours to develop. With wet hands, divide the seasoned mince into 8 equal portions and mould each one around a wooden skewer into a long sausage shape.

When ready to cook, heat a griddle or grill to it’s highest setting. Place the k√∂ftes on the griddle or grill and cook for 2–3 minutes on each side, or until golden brown and cooked through. Serve with fresh herb & cucumber yoghurt.

FRESH HERB & CUCUMBER YOGHURT

Ingredients

1            small cucumber, peeled, de-seeded and cut into chunks.
125g            cream cheese

120ml            natural yoghurt

4tbsp            finely chopped herbs such as basil, coriander,
chives, parsley

1tbsp            white wine vinegar
           
seasoning


Place all the ingredients in a food processor and blend for 10 seconds.
Place in a bowl and chill until required.