Lamb kibbeh with parsley and pomegranate salad - Recipe from a recent (?) issue of Gourmet Traveller
230g burghul, soaked in cold water for 10 minutes
1 onion, finely chopped in a food processor
2 tblspn finely grated lemon rind
2 tblspn finely chopped flat leaf parsley
1/2 tspn each of allspice and ground cinnamon
1/4 tspn groound chilli
450g minced lamb
Olive oil, for shallow frying
Hummus, to serve
Extra virgin olive oil, to serve
Flatbread, to serve
Mint Yoghurt Filling
500g plain yoghurt
1/2 cup firmly packed fresh mint leaves, coarsley chopped
1 tspn dried mint
1 clove garlic, coarsley chopped
Parsley & pomegranate salad
2 tbspn extra virgin olive oil
1 tbspn lemon juice
2 tspn pomegranate molasses
1 small red onion, thinly sliced
2 tspn sumac
1 cup loosely packed flat leaf parsley, torn
1 cup loosely packed mint leaves, torn
1/2 cup pomegranate seeds
For mint yoghurt, combine yoghurt, fresh and dried mint, garlic and 1 tspn sea salt in a food processor and process until smooth, then place in a muslin (or chux as I did) lined sieve, tying the ends up. Place over a bowl and refrigerate for 12 hours or overnight, to drain.
Drain burgul through a sieve, then transfer to a clean tea towell and twist to remove excess water. Place in a large bowl with onion, lemon rind, parsley and spices and season to taste with sea salt and black pepper. Using your hands, mix to combine. Add lamb, mix until well combined then refrigerate for 30 minutes.
Divide mixture into 18 portions. Roll each into an oval shape, make an indentation with your thumb and shape into a thin hollow shell. Place 1 tbspn of yoghurt filling into each cavity, then moisten edges with a little water and press to seal. repeat with remaining lamb & filling, then place on a tray and refrigerate for 30 minutes.
Shallow fry lamb in batches for 3-4 minutes or until brown and cooked through. Drain on absorbent paper.
For salad, combine oli ce oil, lemon juice, molasses, onion and sumac in a bowl, toss to combine.
To serve, spread some hummus on a flatbread, top with kibbeh and scatter with salad.
Beetroot and Chocolate Muffins - from Stephanie Alexander's Kitchen Garden Companion
Makes 12. Preheat oven to 180c. Grease a 12 hole muffin tin with melted butter. Grate 1 large beetroot & set aside 250g. Sift 175g plain flour, 1 teaspoon baking powder, and 2 tablespoons cocoa powder into a bowl and set aside. Lightly whisk 2 eggs with 1/4 cup milk. Process 60g softened butter, 1/4 cup vegetable oil, 1/4 cup caster sugar & 1/4 cup firmly packed brown sugar in a food processor until smooth & creamy. Gradually add egg mixture then add to flour mixture & fold through. Stir in beetroot. Spoon mixture into muffin pans. Break 100g of dark chocolate into 12 squares & poke 1 in each muffin. Bake for 20-25 minutes or until well risen and springy to touch. Cool in tin for a few minutes then turn onto a wire rack to cool.