Sunday, 7 July 2013

Recipe - Yoghurt Marinated Lamb Shoulder, Sweet Potato Salad, RoastedCauliflower

So when I went mad and decided that everything was a bad egg and everyone from Birmingham was a bad apple, I wasn't really considering the fact that actually, the course of action I was undertaking was unsustainable. Also, I was rather indiscriminate in my opinions. I knew not everyone was a bad egg or apple (or other food item) but decided it was better to just junk everything from Birmingham in a vain attempt to delete everything from a miserable decade spent there. MISGUIDED. Anyway, I knew this wasn't going to last since I made some concessions. I didn't unfollow everyone on Twitter and that led to me meeting one of the few that remained over Christmas for gluten-free treats. So I was already thawing to the prospect of bumping into people (a very small group of people) from Birmingham when I bumped into a particular one. It was to be expected. If you don't want to live in Birmingham forever (unlike a surprisingly high proportion of its residents), you'll probably move to London. If you have similar tastes, you'll probably go to the same events. And if you're at those same events in London, you'll probably bump into each other. And that's what happened here! I considered whether to confine the incident to a singular 'we bumped into each other but that's it' but with my newly rational goggles, I decided that actually that would be a silly thing to do since this person is a really nice guy and also almost entirely divorced from the bad apples. So I invited him to dinner! With his lovely girlfriend. And the Explorer. So this is probably the first thing I've ever done which could actually be categorised as a double date but it was organised by accident so it's not that lame. I made a summer lamb!

Yoghurt marinade
1 large onion, peeled and chopped into chunks
4 cloves garlic
0.5 inch ginger
0.5 tsp fennel seeds
1 tbsp ground coriander
1 tbsp ground turmeric
1 tsp ground cumin
Bunch of chopped mint

Place the ingredients in a food processor and blend away.

250ml Greek yogurt 
Juice of half an orange
1 tsp salt

Stir the blended aromatics into the yoghurt with the juice of half an orange and the salt.

Rub well into the meat and marinade overnight (if you can be bothered). I used lamb shoulder and roasted, tightly covered in foil, at gas mark 3 for 2.5 hours then for a further hour, uncovered.

Sweet potato salad (adapted from Whole Foods)

4 small sweet potatoes, diced
1 red onion, thinly sliced
Black pepper
0.5 tsp cinnamon

Heat the oven to gas mark six.
Place the sweet potatoes and red onion on a baking tray.
Drizzle with olive oil and then grind over the black pepper and cinnamon.
Roast for 45 minutes until soft.

1 tbsp balsamic vinegar
Fresh parsley and coriander

Once the sweet potatoes are cooked, mix with the parsley and coriander and dress with the balsamic and a dash of salt.

Roasted cauliflower
100ml yoghurt
1 tsp chilli powder
1 tsp cumin
1 tsp turmeric
Juice of 1 lemon
Fresh coriander stalks
1 green chilli, finely chopped

Mix together marinade ingredients.
Toss 1 head cauliflower florets in the marinade. 
Roast until tender at gas mark 6, about 40 minutes.

Moroccan spiced aubergine
1 aubergine, chopped into small chunks
½ tsp cumin
½ tsp cinnamon
½ tsp cayenne pepper
2 tsp tomato puree
2 tsp white vinegar
100g Greek yoghurt
Bunch of coriander, chopped


Put the spices in a dry frying pan and heat at a moderate temperature until fragrant.
Add a dash of vegetable oil and fry the aubergine until golden.
Add the tomato puree then deglaze with the vinegar.
Drizzle the yoghurt over the aubergine and sprinkle generously with coriander.

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