Loading ...
Loading ...
Loading ...
LAMB AND TABBOULEH
PITA POCKETS
1lb (500g) ground lamb
2 eggs, lightly beaten
1 cup (125g) stale breadcrumbs
1 onion, finely chopped
2 tablespoon chopped fresh mint
1
⁄2 teaspoon ground cinnamon
1
⁄2 teaspoon ground coriander
1
⁄2 teaspoon (2ml) ground cumin
1 small red chili, finely chopped
2 teaspoons turmeric
1
⁄2 teaspoon (2ml) garam masala
6 pita pockets
1
⁄2 cup (110g) plain yogurt
TABBOULEH
2
⁄3 cup (100g) bulgur wheat
2 cups chopped parsley
2 tablespoons chopped fresh mint
1 tomato, seeded, chopped
1 yellow bell pepper, seeded and chopped
1
⁄4 cup (60ml) oil
2 tablespoons (30ml) lemon juice
2 cloves garlic, chopped
1. Place ground lamb, eggs, breadcrumbs,
onion, mint, cinnamon, coriander, cumin,
chili and garam masala in a bowl.
2. Mix well to combine and form into small
sausage shapes. Grill or barbecue until
cooked through.
3. To make Tabbouleh, place bulgur wheat
in a bowl, cover with hot water, stand for
30 minutes.
4. Drain and squeeze dry.
5. Place bulgur wheat, parsley, mint,
tomato, yellow pepper, oil, lemon juice
and garlic into Blender pitcher, pulse
until ingredients are finely chopped.
6. Transfer mixture to a bowl, cover and
refrigerate until required.
7. Open pita pockets using the point of
asharp knife. Place a spoonful of
Tabbouleh into each pocket and top with
lamb sausage.
Drizzle with yogurt. Serve immediately.
21
LOBSTER SALAD WITH
RASPBERRY SAUCE
2 lobster tails, cooked and shells removed
4 cups (200g) salad mix leaves
1 cup (100g) snow peas
1 orange, peeled and segmented
2 kiwi fruit, peeled and sliced
RASPBERRY SAUCE
3
⁄4 cup (125g) fresh or frozen
raspberries, thawed
2 tablespoons (30ml) Balsamic vinegar
2 tablespoons (30ml) vegetable oil
1 teaspoon finely chopped fresh mint
1 tablespoon sugar
1. Cut lobster flesh into medallions
approximately 1cm (1⁄3in) thick.
2. Arrange salad leaves, snow peas, lobster
slices, orange segments and kiwi fruit
attractively on a serving platter and chill
until required.
3. To make sauce, place raspberries into
Blender pitcher, using speed 2, blend
until smooth.
4. Push through a sieve to remove seeds.
Combine raspberry puree with vinegar,
oil, mint and sugar.
Pour sauce over salad and serve immediately.
FRESH VEGETABLE SALAD
WITH PEPITA DRESSING
2 carrots, cut into thin strips
1 parsnip, cut into thin strips
1 cup (125g) green beans, sliced
1 cooked beet, cut into thin strips
1 red apple, chopped
2 teaspoons (10ml) lemon juice
1 tablespoon chopped fresh cilantro
PEPITA DRESSING
1 cup (100g) pepita (Mexican pumpkin)
seeds, toasted
1 tablespoon (15ml) lemon juice
2 tablespoons (30ml) balsamic vinegar
1 clove garlic, chopped
1 tablespoon (15ml) Dijonnaise mustard
1. Combine carrots, parsnip, beans, beet,
apple, lemon juice and cilantro.
2. Toss well and arrange in a serving bowl.
3. Chill until required.
4. To make dressing, place pepita, seeds,
lemon juice, vinegar, garlic and mustard
into Blender pitcher, using speed 3,
blend until smooth.
Transfer to a bowl and serve with
vegetable salad.
SALADS AND MAINS SALADS AND MAINS cont’d
20
BR4552 CBL10 USA Spanish.qxd 29/9/03 4:19 PM Page 20
Loading ...
Loading ...
Loading ...