Spiced Lamb Kebabs, Green Salsa

Spiced Lamb Kebabs, Green Salsa

Delicious indian spiced minced lamb kebabs, served with a coriander and mint salsa. A quick and easy midweek recipe.

Best served with chapatis, chopped tomatoes and natural yogurt.

Spiced Lamb Kebabs, Green Salsa
Serves 4

Ingredients:

For the Kebabs: 800g Minced Lamb (Around 85% Lean), 3 Garlic Cloves (Crushed), 3cm Fresh Ginger (Finely Grated), 1 Green Chilli (Finely Chopped), Large Handful Fresh Coriander and Mint (Chopped), 1 1/2tsp Sea Salt, 1tsp Garam Masala, 1tsp Ground Cumin, 1tsp Ground Coriander, 1tsp Chilli Powder, 1/2tsp Turmeric Powder, Juice 1 Lime

For the Salsa: Large Handful Fresh Coriander (Including Stalks), 5cm Fresh Ginger (Roughly Chopped), Small Handful Fresh Mint, 1 Garlic Clove, 1 Green Chilli, Juice 1 Lime, 1tsp Caster Sugar

Method:

1) To make the kebabs, combine all of the ingredients in a large bowl and mix well until all of the ingredients are fully incorporated into the meat. Divide the mixture into 4 equal amounts and form onto large kebab skewers (as if you were making a kofta).

2) To make the salsa, place all of the ingredients in a small food processor. Add 1tbsp of water and blitz until fine. Set aside until ready to serve.

3) Cook the kebabs under a very hot grill for around 3 minutes each side or until just cooked through whilst remaining moist.

4) Serve the kebabs with the green salsa, some warmed chapatis and some natural yogurt.

Enjoy!

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Scallops with Rosemary and Lemon Salsa

Scallops with Rosemary and Lemon Salsa

I am having another scallop binge at the moment! This light and refreshing recipe works brilliantly on the BBQ – preparing everything in advance leaves you to get on with the grilling!

King scallops are wrapped in thin pancetta and threaded on rosemary skewers before being grilled over a high heat and served with a fresh and zingy lemon and cucumber salsa.

A fantastic starter which can easily be scaled up.

Scallops with Rosemary and Lemon Salsa
Serves 4

Ingredients:

For the Scallops: 12 King Scallops (Roe and Skirt Removed), 4 Large Rosemary Stalks, 6 Slices Thin Pancetta (Halved), Cracked White Pepper, Sea Salt, Olive Oil

For the Salsa: Juice and Segments of 2 Large Lemons, 1/4 Cucumber (Seeded and Finely Chopped), 3 Spring Onions (Finely Sliced), 1 Red Chilli (Seeds Removed and Diced), 2tsp Caster Sugar, 1tbsp Olive Oil, Sea Salt

Method:

1) Prepare the scallops by wrapping each in a half slice of pancetta. Skewer 3 scallops onto each rosemary stalk. Season each skewer with a little white pepper and sea salt and drizzle with olive oil. Cover and store in the fridge until ready to grill.

2) Prepare the salsa by combining all of the ingredients in a bowl – folding to combine. Season to taste with sea salt and a little extra lemon juice if required. Cover and store in the fridge until ready to serve.

3) Grill the scallops over a high heat for around 1-2 minutes each side – aim to achieve a slight char without overcooking the scallops.

4) Remove the scallops from the rosemary stalks and serve with the lemon salsa and a few rosemary leaves.

Enjoy!

Spiced Chicken Kebab, Rhubarb Salsa

Spiced Chicken Kebab, Rhubarb Salsa

With BBQ season in full swing here in Scotland (long may it continue) this recipe is perfect for hot summer nights beside the grill.

Chicken breasts are marinated in a scotch bonnet, spring onion and soy mixture and served grilled with a refreshingly sweet rhubarb and cucumber salsa – Caribbean and British flavours combined!

Spiced Chicken Kebab, Rhubarb Salsa
Serves 2

Ingredients:

For the Kebabs: 2 Chicken Breasts (Stripped), 1 Scotch Bonnet Chilli (Seeds Removed), 3 Spring Onions (Trimmed), 1 Garlic Clove, 2tbsp Soy Sauce, 50ml Olive Oil, Juice 1 Lime

For the Salsa: 4 Stems Rhubarb (Finely Diced), 1/4 Cucumber (Finely Diced), 2tsp Honey, Juice and Zest 1 Lime, 1tbsp Olive Oil, Small Handful Coriander (Chopped)

Method:

1) Make the marinade by combining the chilli, spring onions, garlic, soy sauce, olive oil and lime juice in a spice blender and blitzing to a purée. Coat the chicken pieces in the mixture and allow to marinade in the fridge for at least 2 hours.

2) Meanwhile make the salsa by placing all of the ingredients in a bowl and folding until well combined.

3) Place the chicken pieces on skewers and grill over a high heat for around 8 minutes each side or until fully cooked. Serve with the salsa.

Enjoy!

Chargrilled Pork Loin with Summer Salsa

Chargrilled Pork Loin with Summer Salsa

A great dish for BBQ weather – marinaded pork loin chops are cooked on the chargrill over cherry wood chips and served with a zingy and aromatic tomato salsa.

The deep flavour imparted by the cherry smoke makes for tremendous tasting pork whilst the acidity of the salsa cuts through the charred fat.

Chargrilled Pork Loin

Chargrilled Pork Chops with Summer Salsa
Serves 4

Ingredients:

For the Chops: 4 Thick-Cut Pork Loin Chops, Reserved Juice from Salsa (See Below), Sea Salt, Black Pepper, Olive Oil

For the Salsa: 20 Cherry Tomatoes (Quartered), 1/2 Red Onion (Chopped), 1 Garlic Clove (Crushed), 2tbsp Chopped Basil, 1 1/2 tsp Dried Oregano, 4 tbsp Red Wine Vinegar, 4 tbsp Olive Oil, Sea Salt, Black Pepper

Method:

1) Combine all of the salsa ingredients in a bowl. Allow to sit for 30 minutes then drain most of the liquid from the salsa.

2) Marinade the pork chops in the liquid from the salsa for 30 minutes.

3) Season the chops with salt and black pepper and cook on a chargrill over hot charcoal which has been sprinkled with soaked cherry wood chips. Baste with a little olive oil halfway through cooking.

4) When cooked, stack the pork on a colder part of the grill to rest for 5 minutes. Serve with the salsa.

Enjoy!