Tag Archives: spices

Middle Eastern Lamb & Apricot Meatballs with Tzatziki

22 Jun

While the British Isles are saturated with an unseasonal amount of rain, I ring out my jumper and look East towards the lands of eternal sun, sand and spices…..Here’s one I invented for low fuss suppers. The meatballs can be made earlier in the day or the night before as can the tzatziki, meaning prep time is kept to about 20mins.

Serves 4-5

Ingredients  

500g minced lamb
1 tsp mixed herbs
Seasoned flour, for coating
1 large onion, sliced
2 leeks
75g dried apricots, small chunks
50g almonds, finely chopped
1 aubergine, diced
425g can tomatoes
3 tsp mixed spice
cumin seeds
4tbsp water
200ml white wine
1 chilli, finely chopped
1 garlic clove, crushed
1 tbsp chopped corriander
chives
Thick noodles to serve

Mix the lamb with the seasoning and mixed herbs in a bowl. Add the chopped apricots and almonds. Form into balls and coat with seasoned flour.
 Saute the onion, garlic and leek very gently over a low heat in a knob of butter. Then move to a saucepan and pour in the canned tomatoes. Mix together with the aubergine, cumin, coriander, chilli and a splash of Worcestershire sauce. Leave to cook for 20 minutes on a low heat.

While the sauce is cooking fry the meatballs until browned and cooked through.

For the Tzatziki

250ml plain Greek yoghurt
3/4 whole cucumber
3 cloves of garlice, crushed
handful of fresh mint, chopped

Grate the cucumber and then squeeze out the water. Mix this with the youghurt, chopped mint and crushed garlic. Add some all purpose seasoning such as Aromat and a small splash of Worcestershire sauce.

To Serve:
Cook the noodles and mix them into the sauce to give them colour. Then place the meatballs on top and chop some chives over.

Enjoy. x

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Muesli, Raisin and Spiced Wholemeal, Banana Muffins

13 May

Its yummy, its wholesome, its healthy(ish) and its an all day breakfast….why wouldn’t you want to make this? It takes 10 seconds to prepare and a seriously versatile little number. Have one for an ‘on-the-go’ breakfast, as a tea time treat, or pudding with some vanilla ice-cream. The choice is yours….

Makes 10

200g wholemeal self-raising flour
1/2tsp bicarbonate of soda
150g light brown soft sugar
25g muesli
2 banana’s
3 eggs
100g butter
75ml natural yoghurt

To your own taste: (I go for more the merrier!)
seeds (pumpkin, sunflower, linseed)
raisins
cinnamon, nutmeg and a dash of all spice

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1. Preheat oven to 190C
2. Sieve the flour and bicarb into a bowl. Add the sugar and muesli.
3. Mash the banana in a separate bowl with a folk.
4.Lightly beat together the eggs, melted butter, yoghurt in a jug. Add into the for and muesli mixture with the mashed banana until combined.
5. Fill the muffin cases 3/4 with the mixture.
6. Sprinkle on oats and seeds – bake in the oven for 18-20mins. Cool on a wire rack.

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