Just a quick recipe post for you all tonight- I've just got back from a weekend at Wilderness festival and am exhausted!
It's such a good festival and has a really nice feel to it.
It's family-friendly, full of creativity and has so many varied things going on you are spoilt for choice, including lots of foodie antics - I was lucky enough to attend the Simon Rogan banqueting lunch where we were all treated to a 4 course sharing meal including the most delicious and tender beef brisket I have ever tasted! Hopefully one day I'll make it to his restaurant in the Lake District (I better keep saving!)
This is a recipe for spicy Moroccan lamb koftas and easy peasy flatbreads. It's a great meal if you're feeling a bit bored of the typical British BBQ and need something new and flavoursome to whack on the barbie!
400g lamb mince
Big handful of fresh thyme, mint and parsley
Salt and pepper
2tbsp olive oil
Large handful breadcrumbs, white or brown (about 1 and a half slices, crumbed)
11/2 tbsp ras el hanout spice
1/2tsp chilli powder
1/2 large Red cabbage
2-3tbsp white wine vinegar
1tbsp caster sugar
350g self-raising flour
350g natural yoghurt
1tsp baking powder
Finely chop the fresh herbs and add to the lamb mince in a large mixing bowl. Season well with salt and pepper and then add in the olive oil, breadcrumbs and spices. Mix well with your hands and then cover with cling film and chill in the fridge for 30 mins.
Next mix together the flour, 350g natural yoghurt, baking powder and a small pinch of salt in a separate mixing bowl. Form the mixture into a dough and then leave to rest, covered with a tea towel.
Turn on the barbie!!
Meanwhile roughly shred the red cabbage and toss in a bowl with the white wine vinegar, sugar and a dash of sea salt and leave it to pickle.
Take the lamb mixture out of the fridge and using your hands, divide and shape the mixture around skewers into long sausage shapes.
Once you have done this with all the mixture, return the skewers to the fridge.
When the BBQ is hot enough, remove the skewers from the fridge, drizzle with a little olive oil and place on the BBQ. Keep the lid on at all times in order to cook the koftas right through. (This will take about 5-10 minutes- make sure to carefully turn the koftas)
Whilst the koftas are cooking, roll out the flatbread dough and divide into 6-8 pieces. Roll each piece into an oval shape and slash a few cuts down the centre of each one. Put a large frying pan over a high heat and then one by one, add the flatbread. Cook for 2-3 minutes on each side until puffed up and taking on colour.
Once the koftas are cooked and golden brown, remove them from the BBQ and serve with the warm flatbreads, pickled cabbage, a sprinkling of crushed pistachios and some natural yoghurt mixed with finely chopped fresh mint.