Farmersgirl Kitchen

Monday, 12 March 2012

Tapas - Part 2

In my last post I gave you the recipe for the Pepper and Tomato Salsa which I served with the meatballs. Also on the plate above there are Lamb Skewers with Lemon and Chickpeas and Chorizo so here are the recipes for these two dishes.

Lamb Skewers with Lemon & Chilli

2 garlic cloves, finely chopped

1 onion, finely chopped

2 tsp finely grated lemon rind

Juice of whole lemon

1 red chilli, finely chopped

1tsp ground coriander

1 tsp ground cumin

2 tbsp sherry vinegar

125ml olive oil

1kg lamb steaks, cut into 2cm pieces

Mix together the garlic, onion, lemon rind, corainder cumin, vinegar and olive oil in a non-metallic dish.

Add the cubes of lamb to the dish cover with clingfilm and marinate for 2-6 hours, turning occasionally.

Thread the lamb onto skewers, put these on an oven tray and cook in a hot oven (220C) for 10 minutes until tender.

The Lamb Skewers with Lemon and Chilli, are my second entry for the Sweet Heat Tapas Challenge

I also made:

Chickpeas and Chorizo

250g Chorizo sausage, outer casing removed

4 tbsp olive oil

1 onion, finely chopped

400g canned or freshly cooked chickpeas

1 tbsp sherry vinegar

finely chopped parsley

Cut the chorizo into cubes, heat the oil in a pan and add the onion and garlic cooking until soft but not brown. Stir in the chorizo and chickpeas until heated through. Splash in some sherry vinegar and season to taste. Serve warm sprinkled with chopped parsley.

I only used a small quantity of the lamb to make the skewers so browned off the rest in a frying pan and added it to the left over Chickpeas and Chorizo and made it into another meal which we had today. I am entering this for Frugal Food Fridays, no photo, it doesn't look very different from the Chickpeas with Chorizo except with more bits in it!

This month FFF is hosted by Pigling Bland why not join in?

Labels: chickpeas, chilli, chorizo, Frugal Food Fridays, lamb kebabs, lemon, parsley, sherry vinegar, Sweet Heat, Tapas

Sunday, 5 July 2009

Summer Eating

Lunch today was Salad Nicoise, with new potatoes, french beans, tomatoes and tuna on a bed of lettuce.

Supper was Minty Lamb Kebabs with pitta bread, tabbouleh and salad. The tabbouleh is a recipe by Rose Elliot in The New Vegetarian Cookbook, not so new now as it was published in 1986! I've included the recipe below.

Coconut Orange Jelly with strawberries and mango. This was a little experiment, I had half a can of coconut milk left after making a Thai prawn curry last night, so decided to make a 'milk' jelly. Very simple, melt the jelly as per packet instructions add the coconut milk and enough cold water to make up to 1 pint (or as the instructions on the packet) pour into a dish and put in the fridge to set. You do have to go and give it a bit of a mix after about 10 minutes or it will separate but I only had to do it once. It was really delicious with the fruit.

Cracked Wheat Salad (Tabbouleh)

100g/4oz bulgur wheat
300ml/1 1/2 pint boiling water
2 tbsp lemon juice
1 tbsp olive oil
4 tbsp chopped parsley
4 tbsp chopped spring onion
2 tbsp chopped mint
2 tomatoes, skinned and finely chopped
salt & freshly ground pepper
4 lettuce leaves

To garnish
lemon slices
tomato slices

Put the wheat into a bowl and cover with boiling water. Leave for 10 -15 minutes, until the wheat has absorbed all the water and puffed up. Add the lemon juice, oil, chopped parsley, spring onion, mint and tomato. Mix well and season to taste. Put two lettuce leaves on two serving plates or in one large blowl, then spoon the salad mixture into the lettuce leaves. Garnish with the lemon and tomato slices.

Labels: lamb kebabs, mint, Rose Elliot, salad, vegetarian

This Page

Farmersgirl Kitchen

Monday, 12 March 2012

Tapas - Part 2

Sunday, 5 July 2009

Summer Eating

About Me

Links

Previous Posts

Archives