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Dean Coles recipe from the CLA Game Fair

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Eckington Manor Lamb Kofta


500g Eckington Manor lamb mince (or you can use wild boar or venison)
4 pitta bread
1 red onion or banana shallot (chopped)
1 clove garlic (pureed)
Bunch of fresh mint
tsp coriander seeds
tsp of cumin seeds
Salt and pepper


Method
In a hot, dry pan, toast the seeds until they pop, grind into a powder
Remove mint from the stem and chop until fine. Place in a bowl with chilli, garlic, onion and minced lamb, season well and mix all ingredients until well blended.
Wet hands and form the mixture into pre-soaked skewers or free form into stubby sausages
Place onto pre-heated BBQ for 4-5 minutes then turn over and cook further until required cooking preference
Grill pitta bread and serve with tabbouleh and tzatziki



Tzatziki


200g broad beans (blanched)
200g peas (blanched)
100g French beans (cut into 1cm dice and blanched)
100g cucumber (blanched)
1 bunch mint (chopped)
500ml Greek yoghurt
2 tsp tarragon vinegar
2 tsp olive oil
tsp coriander seeds
Salt and pepper


Method
In a hot, dry pan, toast the seeds until they pop then grind into a powder.
Place all ingredients in a bowl and mix well. Season to taste and refrigerate for at least one hour.



White Raisin Tabbouleh


80g bulgur wheat
2 tbsp raisins (soaked in brandy)
2 spring onions (chopped)
1 lemon zest and juice
Bunch fresh mint
Bunch flat leaf parsley
2 tbsp extra virgin olive or extra virgin cold pressed rapeseed oil.
Salt and pepper


Method
Cook the wheat according to the instructions on the packet
Soak the raisins overnight in brandy, place in a bowl with the chopped onions, lemon zest and juice, herbs and cooked wheat. Then mix well
Add the oil and season with salt and pepper then refrigerate for minimum 1 hour

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