Seekh kebabs

Seekh kebab

Seekh kebab

Minced lamb (works surprisingly well with turkey mince too) + finely sliced spring onions + grated ginger + minced garlic + green & red chillies + cayenne + cumin + garam masala + chopped coriander + S&P

2

Mix all the ingredients together for a couple of minutes until well combined

Roll into a sausage shape and thread on to a pre-soaked wooden or metal skewer

BBQ, grill or shallow fry until cooked through

8

For the raita – grate cucumber & squeeze out water
Mix with yoghurt + dried mint
Season
Garnish with a pinch of cayenne

6

Serve the seekh kebabs with raita + mango chutney (see previous post for recipe) + freshly made naan bread

4

7

Any excuse for an ice cold Cobra!

 

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Sweet and mildly spiced mango chutney

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Sweet and mildly spiced mango chutney

mango chutney

5

Peel & dice mangoes – set aside

Finely chop garlic + red chilli

Finely grate some fresh ginger

mango chutney

mango chutney

Sauté the above in a plain oil for 1 minute

3

mango chutney

Add garam masala + ground cumin + ground coriander + cayenne + turmeric + some cardamom + tiniest hint of a pinch of cinnamon

mango chutney

Sauté for another minute or so

11

Add the diced mangoes + sugar + salt

12

+ white wine vinegar + nigella/black onion seeds

13

Mix well & bring to the boil
Reduce heat and simmer for about 1 hour
Mash up to desired texture

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16

Allow to cool and pour into sterilized jars – store in fridge
This freezes well so you’ll always have a portion close by when you fancy it!

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mango chutney

Great simply with freshly made naans, and especially good with curried lamb dishes or as a marinade for chicken drumsticks or veggie sausages.

Also pairs well with Boxing Day cold cuts, marmalade glazed cider baked ham and a good Brie!

Bay leaves

Use bay leaves to give extra flavour to sauces, soups,  slow-cooked stews, casseroles & roasts, pates & terrines – use sparing though as they are quite potent!

8

Cut the best looking leaves from the tree – pick the largest ones as these will have the strongest flavour

1

Clean in salted cold water

3

Rinse and drain the leaves

Pat the leaves dry with kitchen roll

6

Either dry the leaves naturally by hanging a bunch upside down in a well ventilated and dry room until all the moisture has evaporated

Or lay on baking tray and dry in the oven on the lowest possible temperature setting

7

Why not try throwing a bay leaf into a pot of boiling pasta or potatoes for an extra savoury taste!