Sauteed Lamb Nicoise Recipe part 1
Start the holiday feast off right with this delicious dish
Lamb Meatballs with Lemon Sauce Recipe - Lidia’s Kitchen Series
Lamb Meatballs with Lemon Sauce - Meatballs are an all-time favorite, and Lidia creates some new versions to add to your meatball repertoire and make those parties memorable.
Make sure to watch next 2 eps for Leftover Meatball Panini and Monkfish Meatballs in Tomato Sauce recipes ????
Enjoying these amazing recipes? Check out Lidia’s MASTERING THE ART OF ITALIAN CUISINE book - a beautifully produced definitive guide to Italian cooking, co-authored with her daughter, Tanya - covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes
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Co-op Food | How to Make Spiced Lamb Lettuce Cups
How to make spiced lamb lettuce cups
Low-carb, fun to eat and easy to make – these Middle Eastern inspired spiced lamb lettuce cups are a great light dinner.
Serves 2 Prep 15 mins Cook 30 mins
Ingredients
1 tbsp Co-op olive oil
1 small onion, finely chopped
1 tsp cayenne pepper
2 cloves garlic, crushed
250g Co-op lamb or beef mince
200ml lamb or beef stock
1 tbsp Co-op tomato purée
Handful fresh parsley, chopped, or 2 tsp dried parsley
2 little gem lettuces
1 tbsp pine nuts, toasted
2 spring onions, shredded
100g Greek style natural yogurt
Method
1. Heat the oil in a frying pan. Add the onion and soften for 5 mins. Stir through the cayenne pepper and garlic, and cook for another minute or so.
2. Add the mince to the pan and brown well all over, breaking up with a wooden spoon. Stir in the stock and tomato purée, and leave to simmer for 30 mins, removing the lid for the last 10 mins.
3. Fold the parsley through the mixture, and then divide the mince between the trimmed, separated leaves of the lettuce. Top with the toasted pine nuts and spring onions, and serve with yogurt.
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Food safety
Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.
Spiced Lamb (with Hummus)
This Lebanese Spiced Lamb is a real favourite!
This recipe is used for what's know as Hummus bil Lahme (or hummus with meat).
It's really easy to make with a few ingredients. Serve it on top of the hummus with pomegranate seeds, fresh parsley & a good drizzle of olive oil. It is traditionally eaten with Lebanese bread (no cutlery required!)
Here's the recipe:
Ingredients
1 tablespoon olive oil
250g Lamb mince
1/2 teaspoon salt
3/4 teaspoon baharat
1/2 teaspoon pomegranate molasses
1 tablespoon pine nuts
pinch of pepper
For serving:
1 tablespoon fresh pomegranate seeds
Handful of fresh parsley leaves
Lebanese bread
Method
1. Heat olive oil in a fry pan. Add pine nuts and toast until they just turn a golden brown. Do not leave unattended because this will only take a minute. Remove from pan and set aside.
2. Using the same pan cook lamb mince, stir to brown and remove large lumps of meat.
3. Add salt, baharat, pepper & molasses. Stir through & remove from heat once all meat is cooked through. Return pine nuts to pan.
Spiced lamb is now ready to serve on top of a plate of hummus.
Serve immediately with a drizzle of extra virgin olive oil and fresh pomegranate seeds.
Enjoy!
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Courtney Roulston’s Harissa Lamb Koftas with Couscous & Raw Carrot Salad
Impress the family with a flavour-packed dish that’s easier to prep than you may think. Courtney Roulston’s Harissa Lamb Koftas with Couscous & Raw Carrot Salad (RECIPE BELOW) is guaranteed to be your new favourite dinner.
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Harissa Lamb Koftas with Couscous & Raw Carrot Salad
Recipe by Courtney Roulston
Serves: 4
Prep: 15 minutes
Cooking: 10 minutes
1 cup (200g) couscous
1/3 cup (80ml) extra virgin olive oil
2 tsp ground cumin
1/4 cup (60ml) apple cider vinegar
2 tsp maple syrup
Sea salt, to taste
1 red onion
1 long red chilli, sliced
3 large carrots, washed and finely grated
1 bunch coriander, leaves roughly chopped and stems finely sliced
1/4 cup (35g) sesame seeds, toasted
500g Coles Australian Lamb Mince
1/4 cup (40g) pine nuts
2 tsp harissa paste
Sesame seeds, toasted, extra
1. Place the couscous into a shallow bowl and stir through 1 tbs (20ml) of oil until the couscous is well coated. Pour 1 cup (250ml) of boiling water over the couscous and stir until the water has been absorbed. Cover and set aside for 10 minutes to steam. Fluff the couscous with a fork to separate the grains just before serving.
2. Meanwhile, whisk together the remaining oil, half the ground cumin, half of the apple cider vinegar, half of the maple syrup and a pinch of sea salt in a mixing bowl. Thinly slice half the onion. Add in the chilli, sliced onion, carrot, coriander leaves and sesame seeds. Toss well and place into a serving bowl.
3. Whisk together the remaining apple cider vinegar, remaining maple syrup, a pinch of salt and a ¼ cup (60ml) of water.
4. Finely dice the remaining onion. Mix the lamb mince, pine nuts, remaining cumin, diced onion, coriander stems and a pinch of salt in a large bowl. Heat a non-stick frying pan over a medium heat. Using clean hands, shape the lamb mince into golf ball-sized koftas and place into the pan. Cook for 2-3 minutes each side, turning occasionally. Add the harissa paste to the pan once the koftas are almost cooked through and toss to coat.
6. To serve, place the koftas on a serving plate and drizzle over the dressing. Garnish with coriander leaves and extra sesame seeds. Serve warm with couscous and carrot salad.
Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
CRISPY SPICED LAMB, AUBERGINE, AND MINT
The folks behind Morito found this Turkish recipe while watching videos on YouTube.
It is an excellent way of learning about real, home-cooked food, and as it is a visual medium it doesn't matter about the language barrier.
Feel the vibrancy of Morito the restaurant, in your own home, with Morito The Cookbook by Sam and Sam Clark, out now!
With its orange Formica bar and tables set out on the pavement, Morito, the tapas and mezze restaurant launched by Sam and Sam Clark, is straight from a Barcelona side street. The food,
as all the best tapas should be, is seasonal, making something magical appear from an early crop of young courgettes, a freshly caught crab or a bunch of deep purple beetroot. In this book, over 150 recipes provide an endless combination of sharing plates, larger plancha, salads, meat, fish and a selection of dulce to
complete your experience. Evoke delicious warm evenings spent eating, drinking and sharing with friends, as dusk turns to night.
There are over 150 simple and seasonal recipes arranged in 10 chapters to choose from, for example:
• Bread: Flatbread, Morito rolls or chorizo and fennel seed
• Para Picar (to pick):dukkah (spiced nuts)or crispy capers
• Pinchos -- the punchy Gilda, a cocktail stick of a green olive, anchovy and guindilla chilli
• Montaditos -- toasts of crab, oloroso sherry & chilli or pork fillet, jamon and roast pepper
• Eggs and dairy --huevos rotos--broken eggs with chorizo and potatoes or grilled tetilla cheese, fig and walnut jam
• Vegetables: beetroot borani with feta and dill or fried chickpeas with chopped salad, rhubarb and tarragon salad or grilled courgette salad with sumac, mint and pine nuts
• Fish: sea bass ceviche with Seville orange or red prawns with avocado mojo, black rice with cuttlefish and preserved lemon or octopus with tomatoes and arak
• Meat: chiccharones - pork belly with cumin and lemon; smoked aubergine with spiced lamb and chilli butter
• Puddings: crèma catalana or walnut baklava
• Cocktails: rebujito-fino, lemonade and mint or espresso martini
In the words of Sam and Sam,the aim of the Morito cookbook is to inspire you to cook and eat and wonderful tapas and mezze... The unique atmosphere this brings to the table should be a part of everyone's life. There is something inherently joyful and social about eating in this way. Thousands of possible food combinations lie within this book, none of which is wrong as long as you are happy.
Eating here is like being transported straight to a tapas bar in Spain... The cooking is superb and the well-chosen all-Spanish wines are worthy of investigation - don't miss the sherries.
-- Time Out
It was more enjoyable eating here than in many restaurants costing three times as much. Go early, go late. Or wait. There are few places worth waiting for but Morito is one.
-- Evening Standard
Morito is a tapas bar right next door to the famously successful Moro in Clerkenwell. The cooking is excellent and the list of hits I had was almost as long as the list of dishes I tried -- and it was a long list.
-- The Guardian