Nel, Amy and Kirsten's Recipes
Lamb Kebabs, tomato dip and cous cous
½ lb low fat lamb mince
½ small onion
1 garlic clove
1 tbsp cumin
½ tbsp dried coriander
olive oil (to brush kebabs)
salt and pepper
1 tbsp olive oil
1 garlic clove
½ tbsp. tomato puree
¼ tbsp. sugar
Mug of cous cous
Veg stock cube
Fresh coriander and ¼ lemon to decorate
Special utensils: wooden skewers, tongs to turn kebabs and foil
Mix mince, finely chopped onion, finely chopped garlic, cumin, coriander salt and pepper and form a long round kebab and push a skewer through it. Brush with oil and place under grill for 4- 5 minutes each side turning with the skewer.
Mix vegetable stock cube in boiling water and pour over couscous cover with foil and leave
In a pan fry garlic in oil, add passata and tomato puree, sugar and reduce until a thick tomato sauce.
Place kebabs on a plate, decorate with ¼ lemon and coriander leaves with sauce in a ramekin as a dip
Kirsten's Feta Tartlets
Spinach and Feta tartlets
1 pkt chilled filo pastry
Sml bunch spring onions
2 garlic cloves
1 pkt baby spinach leaves
1 pkt feta cheese
1 pkt on the vine cherry tomatoes
Sml bag baby new potatoes – chop into halves/quarters
Set oven to 200c/Gas 6
Cook potatoes for 8-10 minutes drain and set aside then cut into small pieces
Cut filo in half then into half again twice leaving 8 x squares
Place in oiled tartlet tins and bake in oven for 8-10 minutes
In a frying pan fry the spinach, garlic, spring onions, season well then remove from heat.
Add nutmeg and feta and toss
Stir-fry potatoes in butter for 5-10 minutes until browned add some spring onion and tomatoes and cook for 1-2 minutes.
Garnish with parsley and serve the tartlet with potatoes and tomatoes
Amy's Curried cod with Fluffy rice
Curried cod with fluffy rice
175g basmati rice
Extra virgin olive oil
Mild curry powder
2 chunky cod fillets, approx 200g each.
Wash the rice for a minute in a colander.
Put the rice and water in a pan and boil quickly for 5 minutes.
Put it back in the colander to drain.
Put 2.5cm of water in a pan and boil then simmer
Put the colander on top of the pan and steam for 8-10 minutes with a lid or foil then remove from heat.
Chop coriander leaves finely
Zest two limes then cut in halg
Put the lime, corander and juice in the rice
Some olive oil and the rice is ready
Put the curry powder salt and pepper on a chopping board. Roll the cod in the powder then place in a frying pan with oil and spoon over oil while it cooks. After 2-3 minutes on each side it will be ready to serve.