Kofta & Tahbouleh

Kofta


Ingredients:

• Butter                                          10g
• Chilies red bullet finely chopped      1/4
• Cumin ground                              1 tblsp
• Curry powder                              1 tsp
• Eggs                                            1
• Lamb minced                              120g
• Onion fine brunoise                     60g
• Pine nuts chopped                       2 tblsp
• Bread crumbs                              20g

 Tahbouleh


Ingredients:

• Bourghal                                   50g
• Mint finely chopped                   2 sprigs
• Parsley finely chopped               1 tblsp
• Lemon juiced                             2
• Olive oil                                     1/2 cup
• Tomato finely diced                    3
• Spanish onion brunoise               1/2

Season to taste

Method:

1. Soak bourghal in cold water until soft.
2. Chop parsley,mint and then mix all tahbouleh ingredients together in a bowl.
3. Dice onions and sweat in butter.Cool then add all kofta ingredients together.
4. Roll into shapes and place on an oiled tray.Put in an oven at 180C for 15 min.

Tandoori Chicken Salad

Ingredients:

• Basmati rice                            1 dariole mould full
• Chicken breast                        200g
• Yogurt natural                         1+1 tsp
• Paste tandoori                         1 tsp
• Coriander                               20g
• Cucumber continental              1/6
• Lettuce iceberg                        1/6
• Tomato                                    1/4
• Onion red/Spanish                    20g
• Mint                                         2 sprigs
• Pappadams                              1

Method:

1. Mix Tandoori paste with 1 tblsp yogurt(you can add other spices such as turmeric,cumin,coriander and paprika if you wish to improve the flavor).
2. Coat chicken in the mix and set aside in the fridge to marinade.Cook chicken.Rest.
3. Make rice pilaf and set aside.
4. Mix other 1 tblsp of yogurt with 1 tblsp of brunoise cucumber,1 pinch of chiffonnade mint and seasoning.To form a Raita(you can add other products such as lemon,turmeric,cumin,coriander and paprika if you wish to change the flavor).
5. Make a salad from lettuce,onion,tomato,mint,cucumber and coriander leaves.
6. Dress salad appropriately.Serve salad with rice,raita,chicken and pappadams.

Vegetable Filo

Ingredients:

• Mustard seeds black                                 1 pinch
• Oil extra virgin                                           1 tbs
• Curry powder                                           1/2 tsp
• Onion thin sliced                                        60g
• Carrots julienne                                         100g
• Peas                                                          150g
• Potato diced                                              150g
• Pumpkin butternut diced                            250g
• Sesame seeds                                            1 tsp
• Stock                                                        1 cup
• Zucchini halved and sliced                          150g
• Filo pastry

Method:

1. Heat oil in pan and cook onion,mustard seeds and curry powder over medium heat until onion is soft.Add vegetables and cook for 3 min,stirring well to combine.
2. Add stock and cook uncovered for 20-25 min or until vegies are soft and liquid has evaporated.Remove from pan,cool completely.
3. Preheat oven to 220 degrees.
4. Place 1 sheet of filo pastry on flat surface,lightly brush with oil and top with 2 more sheets,brushing each with oil as you go.
5. Place half mix along 1 edge,with 2 cm border at each end.Fold in ends and roll up to enclose.Repeat using remaining pastry and filling.
6. Place rolls on baking paper and spray with oil and sprinkle with sesame seeds.
7. Bake for 20 min or until crisp and golden.Serve cut into slices.