Recipes VEGGIE PLATTER, LAMB KOFTAS & POT BREAD
VEGGIE PLATTER, LAMB KOFTAS & POT BREAD
I have always had a fascination with fire. From my early childhood years growing up in the Eastern Free State till now. As kids we were always on a mission to cook something on a fire or make warming fires to ward off the winter cold. The flavours that gets transported from fire and flames to the food immediately takes me back to those care free years. Grilling vegetables on an open fire gives it a fantastic depth of flavour. We include an easy pot bread recipe with a twist - pot breads are easy and hassle free to prepare and bake and wonderful for feeding a large group of family and friends. The lamb koftas is for all my fellow meat lovers out there - quick and easy to prepare!
- WHAT YOU WILL NEED -
- INGREDIENTS FOR LAMB KOFTA
- 500 g of Delico Lamb Mince
- 1 egg
- 125 ml of bread crumbs
- Handful of chopped celery, coriander and parsley
- Grounded salt and pepper to taste
- Cape Herb and Spice MOROCCAN SPICE
- Willowcreek Basil Flavoured Olive Oil for brushing
- METHOD -
FOR THE LAMB KOFTAS (Serves 6 - 8; Prep time: 20mins; Cooking time: 10 - 12 mins)
Mix all the ingredients together except the oil. Then divide the mixture into 6 balls and using your hands shape into sausages. Skewer the meat and brush with olive oil.
Let it rest in the fridge for about an hour and then grill it over medium hot coals for 10 -12 min until its cooked.
Season with salt and pepper and enjoy!
FOR THE HERB PESTO & POT BREAD (Serves 8 - 10; Prep time: 30mins; Baking time: 30 mins)
Pesto Recipe Ingredients:
1. 250 ml of grated parmesan
2. 200 g of toasted pine nuts or any nuts of your choice
3. Handful of fresh soft green herbs like Italian Parsley and chives
4. Squeeze of lemon juice
5. 150 ml of Willowcreek Basil favoured olive oil
Place all in food processor and chop untill its all smooth. Then season it with salt and pepper and more olive oil.
Pot Bread Ingredients:
1. 1kg of Eureka Easy Home Mix Pot Bread Flour
2. 1 Yeast Sachet Included
3. 750 g of Luke warm water
Mix together dry ingredients.
Then add half of water, mix and add the rest. Knead this until its soft and smooth. Place a damp cloth over dough and let it rise for 30 min.
Flatter dough out in a rectangular long shape on a floured wooden chopping board.
Then spread the herb pesto over bread, roll dough into a long sausage from shortest side. Place this in a well greased oven proof pot, let it rest and double in size.
Bake it at 220˚C for 30 min and enjoy!
FOR THE FLAME GRILLED VEGETABLES WITH GARLIC MAYO (Serves 10 - 12; Prep time: 15mins; Cooking: 12 - 15 mins)
Make a selection of fresh seasonal vegetables - asparagus, tender-stem broccoli, orange sweet potato, baby marrow, peppers.
Toss in the olive oil and season it with Cape Herb and Spice Roast Veggie Seasoning.
Place onto braai grid and roast over hot fire for 12 to 15 minutes. Season it with more Veggie seasoning and freshly squeezed lemon juice.
Serve with garlic mayonnaise and enjoy!
Ingredients for Garlic Mayo:
1. 2 heads of garlic roasted on the open fire - squeeze out when soft and cooked
2. 1 whole egg
3. 15 ml of whole grain mustard
4. Juice of half a lemon
5. 100 ml of Willowcreek Garlic Olive Oil
Add all ingredients into a glass jug and blend till smooth and season this with salt and pepper.
Recipe and content creation by: Welcome to Mynhardt's Kitchens - Chef Mynhardt
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