Indian grilled lamb chops

Recipe adapted from here

 

Lamb chops/ cutlets- 1/2 kg (around 6 of them)

Marinade

Greek yoghurt- 2 tbsp

Ginger garlic paste- 2 tsp

Kashmiri chilli powder- 1 tsp

Chilli powder (spicy variety)- 1/2 tsp

Garam masala- 1/2 tsp

Cumin powder- 1/2 tsp

Coriander powder- 1/2 tsp

Tomato paste/puree- 1 tsp

Coriander leaves- 2 tbsp, finely chopped

Salt- to taste

Butter- 1/2 tbsp, melted, to baste

Wash and pat dry the lamb chops.

Trim off as much of the fat possible (refer notes)

Flatten the chops with a mallet, or use your knife to hammer the meat (with the sharp side) so you create incisions on the meat but it doesn't cut through. Do rapid movements like you are using a mallet. This helps with making the meat tender. If you cant figure any of these, use your palm to flatten the meat.

Mix together all the ingredients for the marinade and rub all over the lamb chops.

Cover and marinate in refrigerator for at least 2 hrs. Overnight is best.

When ready to cook, preheat oven to 200C and line a baking tray with heavy duty silver foil.

Brush a bit of the butter on the foil and arrange the lamb chops without touching each other.

Bake for 15 minutes.

Take the tray out, and baste with melted butter.

Change the oven setting to broil/grill mode on the highest setting. Mine is at 250C. Wait for the oven to preheat to the setting.

Place the tray right under the grill for 3 to 4 minutes.

Take the tray out, flip the chops, baste with melted butter and place back under the grill for another 3 to 4 minutes.

Remove and keep aside for about 5 minutes before you serve. 

Notes: If you get the lamb cutlets from the supermarket then it will usually have a layer of fat, try and take that off. However, from the Indian butchers, you will most probably get them without the fat. 

The grilling time depends on the grill power. If its a low power one, then grill for another 3 to 4 minutes. The chops need to have a charred effect and must also be cooked through. That said, be careful to not burn them.

The chops go really well with Mint coriander chutney.

Ethiopian Berbere chicken wings

Recipe adapted from here (serves 4 as part of starter, serves 2 as part of mains)

 

Chicken wings- 1kg, I used niblets without any skin

Runny honey- 2 to 3 tbsp
Lemon wedges- to serve (optional)

Berbere spice mix
Cardamom- 8,. Discard the pods and keep the seeds, around 1/4 tsp of seeds (read notes)

Coriander powder- 1 tsp,

Chilli powder- 2 tbsp (I used Kashmiri chilli powder, if you dont have that, use mild paprika)

Garlic granules/ powder- 2 tsp

Fenugreek powder- 1 tsp

Cumin powder- 1 tsp

Ginger powder- ½ tsp

Salt- to taste

Oil- 1 tbsp, to brush on tray (I used oil spray)

Dip

Mayonnaise- 2 tbsp

double cream- 2 tbsp

Yoghurt- 1/4 cup

Lemon juice- 1/2 tbsp

Salt- to taste

Into a spice jar throw in all the ingredients for the berbere spice mix and grind to a fine powder.

Marinate the chicken wings as evenly as possible, with the spice mix and keep covered in the refrigerator for a minimum of 1hr. Can also be kept overnight in the fridge.

When ready to cook, preheat oven to 170C and line a baking tray with aluminium foil.

Spray/brush the foil with oil and tip the chicken wings on to the tray.

Cover with another piece of foil and cook for about 20 minutes.

Take it out of oven, turn the wings over and cook for another 20 minutes.

While the wings are cooking make the dip by whisking together all the ingredients. Do a taste test and adjust salt accordingly.

Remove the tray from the oven and change the setting to broil/grill mode.

Brush the wings with half the honey, or you can even toss the wings in a bowl with the honey. I found that brushing it was easier.

Place the tray back in the oven, but without the foil covering and grill for about 6 to 8 minutes.

When the time is up, turn the wings over and brush with remaining honey.

Watch the wings carefully while grilling as some grills can be really powerful and may burn the chicken, in which case, reduce the cooking time.

Check that the wings are cooked, caramelised and slightly sticky

Remove from oven and serve hot with the dip and lemon wedges.

Notes: The cardamom flavour stood out a little too much for me, so maybe ill reduce it a bit next time.

The original recipe called for chilli flakes, but since i was using a slightly spicy version of Kashmiri chilli, i didnt add the flakes. 

The reason my wings are more red is because of the Kashmiri chilli.

The honey here doesnt lend an overpowering sweet flavour, but just enough to know its there. If you refer it more sweet, brush with more honey.

Minced beef kebabs- Summer BBQ with Waitrose

Summer has been fab, like really fab. I also say it 'has' been because, its gone back to sunless, chilly days and cardi's and jeans. I've also been so busy the past 2 months, this is the first weekend off after ages and i wanted to just vegetate on the sofa. Of course after about 2 hours catching up on Pretty Little Liars and Orange is the New Black, i started getting withdrawals. I realised that I actually like being busy, but not so busy it messes up with my mind.

This year BBQ parties have been scarce, with me working on weekends and with our favourite BBQ couple off on holiday. We still managed a few, and we also did our first BBQ at home as well, thanks to Waitrose. The deal was to get some food recipe inspiration from celebrity chef Heston Blumenthal, do a twist on it and serve it at your BBQ. I scouted around Heston's Ultimate BBQ page and wanted to make almost everything there. My first option was the Asian style ribs, closely followed by the steak and parsley sauce. But after some brainstorming (read arguing) with the husband, we finally decided on Hestons beef kebab. A quick shopping spree on Waitrose online, and we had kick started our BBQ weekend.

I did my own (no fuss) version of it, slightly Indian seekh kebab in nature, and served it with a side of pickled onions, cucumber and tomato salad, asparagus wrapped in parma ham, cous cous, pita bread, a yoghurt sauce and some Indian style corn on the cob. I also made a pitcher of raspberry vodka spritzer and for dessert, a meringue roulade with strawberry coulis. I invited some friends over and held the BBQ party in our common park next door. It was a laid back evening with great company, good food and fab weather.

Summer is still not over, so if you are looking for inspiration to whip up a BBQ feast, then you know where to look.

Serves 4

Beef mince- 400 gms

Onion- 1 small, finely chopped

Garlic paste- 1/2 tbsp

Green chilli-  2, finely chopped (adjust according to preference)

Almond powder- 20 gms

Coriander leaves- a handful, finely chopped

Chilli powder- 1/2 tsp
Cumin powder- 1/2 tsp
Turmeric powder- 1/4 tsp

Garam masala- 1/2 tsp

Ground cinnamon- a generous pinch

Egg- 1 small, lightly whisked

Salt and pepper- to taste

Oil- 3 tbsp

Wooden skewers- 1o to 12, soaked in water for abut 2 to 3 hours

In a large mixing bowl, mix together all the ingredients until well combined.

make sure you break down the beef mince and nicely incorporate all the masalas and ingredients into the meat, mixing with your hands if possible.

If you think the mix appears to be a bit loose, add some more almond powder.

take small portions of the meat in your hand and press on to the skewers, binding well.

make sure you don't use too much meat on the skewer, or else the weight would make it fall off.

Fire up your bbq and place them on the hot grill, rotating them every couple of minutes.

They should be done in about 10 minutes. Do a check by slicing off a bit and if you don't see any pink meat, you're good to go.

Remove from heat and serve warm.

I wrapped my kebabs in a pita bread along with cous cous and salad and doused some yoghurt sauce on top whereas the husband kept dunking his kebab in the sauce, which he said brought out the flavours much better.

Recipe for the Meringue Roulade can be found here

With thanks to Waitrose for the bbq grill and the voucher for the food and ingredients.