Friday, 27 July 2012

lamb koftas with mint and pea puree

... this is my August article for Lincolnshire Life Magazine with a foodie but tenuous link to the olympic games...

... it seems as though we’ve been waiting forever but finally the Olympics are here.  I was actually in Trafalgar Square the day it was announced and it felt like the party started that day nearly five years ago!

This month I want to celebrate with some food that reflects both the Olympic heritage and of course includes some of Lincolnshire’s wonderful medal-winning produce, so I thought I’d go back to the originators of the games themselves, the Greeks, with some succulent herby lamb koftas, made with some delicious local lamb, served with a fresh pea, mint and yoghurt puree made from the abundance of peas we have growing in many of the fields surrounding us here in The Wolds and fresh mint from the garden.

The koftas are super-easy to prepare would make great barbecue food, if the weather ever decides to improve and can be made well in advance too.  I’ve made 4 plain ones and four stuffed with some incredible Cote Hill Blue Cheese.

for the lamb koftas
you will need 8 bamboo skewers
500g minced lamb
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp chilli flakes
2 garlic cloves – crushed
1 tablespoon chopped fresh mint
a few chunks of Cote Hill Blue
salt and pepper

for the pea puree
500g fresh garden peas – shelled (could use 400g frozen)
1 tablespoon chopped fresh mint
2 tablespoons TOTAL Greek Yoghurt
salt and pepper

soak the skewers in a basin of water for 10 mins to avoid them burning when cooking.

to make the koftas, dry fry the cumin and coriander seeds in a small pan for about 3 minutes then crush with a pestle and mortar, then mix all the ingredients in a bowl until thoroughly combined

form into 8 balls and roll into sausage shapes

flatten the sausage out slightly then place one skewer lengthways onto the meat and form the sausage back around the skewer with your hands. To make the cheese stuffed ones, simply crumble some blue cheese along the sausage before re-forming around the skewer

brush them with oil and either barbecue them or place them on a pre-heated griddle pan for roughly  minutes, turning frequently.

To make the pea puree simply boil the peas in a little water until tender, drain and then add the mint, yoghurt and seasoning and blend to a puree using a hand-held blender.

Eat and of course enjoy!



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