Hi for March!
Kofta. Sure, it’s been done a million times but not today and not (I don’t think) my own exclusive twist. But. That’s irrelevant. This is so delicious!
Today is the lead up to the final battle between summer and autumn. The four seasons always do this. One last push by the intense heat to ripen the last growth.
This is the end of the tomatoes here in Melbourne. And aubergines, chillies, basil. Lettuce and rocquette are long gone but parsley, sage, thyme and rosemary live on. The zucchini are on their last stems, desperately trying to push out that final penile delight… and the onions are sweet.
We had a surprise this summer… purslane turned up in our garden. Wild. I tried to grow it in a pot using organic seed. Nothing. It had to want to come, you see. Now it’s all over Nth Fitzroy. You know about purslane? Feed it to the chickens. It won’t be their eggs that fuck with your heart, that’s for sure! And it’s considered a weed! Please! You can eat every part of it raw, steamed, have a bath in the stuff. The tiny black seeds are the good juju, too. It’s a major power pack of Omega-3s.
There! You probably pulled it out, didn’t you? Never again! Okay…
Baking tray, skillet, chopping blocks, sharp knives, two bowls for sauces, spoons to serve such, grater, peeler
Between 250 and 400 gm bio-dynamic lamb mince,
1 finely diced red onion,
Half a cup toasted, crushed pine nuts,
Half a preserved lemon (just the skin),
2 grated garlic cloves,
Small handful of flat leaf parsley,
Goodly sprinkle each of Ras El Hanout, cumin, crushed chilli flakes, turmeric, dukkah, sumac, salt (optional), black pepper.
Sweet paprika, purslane and mixed mesclun lettuce with rocquette and olive oil for garnish.
2 tablespoons of organic tahini (sesame paste),
1 clove grated garlic,
Juice of half a medium-sized lemon,
Dollop of olive oil,
Cracked black pepper,
Pinch of salt (optional).
Half a delicate cucumber,
Half a cup sheep milk yoghurt.
Place all the kofta ingredients in a biggish bowl and mix really well. Cover and refrigerate for a while (an hour, overnight, till the sauces are done). Pre-heat oven to 200 and place the baking tray inside.
When the mix has sat for a while pop the skillet on the stove, add olive oil, light and warm oil over a low heat.
Form the mince mix into hand-length cigar-shape sausages. Brown in the skillet. When golden pop them in the oven for 2 to 5 minutes. Rest.
Grated garlic, squeeze of lemon, tablespoons of tahini, few drops of olive oil, all in a bowl, start mixing madly.
When it comes together, ever-so-gently drizzle in filtered water until it is all the goopy consistency of mayonnaise.
Drizzle it onto the serving plate.
Dead easy as well.
Peel and finely dice the cucumber
Add it to the bowl of yoghurt
Finely chop mint, ditto.
Pop it onto the plate as well.
Delicately sprinkle this lot with sweet paprika
Add a bed of lettuce to the side of the plate, and, if you have it, left over roasted sweet potato cubes. Optional are freshly plucked cherry tomatoes.
Bon apetit! x