A taste of Greece, Credit Crunch Cooke style! A fantastic spread to just put on the table & let everyone dive in!
On the menu: Lamb Koftas
Serves 4 Total per person £1.26
Leave out the chilli powder if you don't want them too spicy!
Prep time 10 minutes Chilling time 1 hour Cooking time 10-15 minutes
500g minced lamb
½ red onion, finely chopped
1 tsp each ground cumin, paprika & chilli powder
2 tbsp fresh breadcrumbs
1 egg, beaten
Place the mince, onion, spices & breadcrumbs into a bowl & mix with your hands, add enough egg to bind it together but not so it's sloppy.
Divide the mixture into 4 & shape each piece into a fat sausage.
Place the koftas on to a plate & cover with cling film. Chill in the fridge for about 1 hour or longer until you are ready to cook them.
Place a frying pan over a medium heat & add a little oil. Fry the koftas for 10-15 minutes, turning regularly, until browned all over.
Once cooked insert a skewer into each one.
Serve with salad, pitta breads, Tzatziki & Hoummus!
A fresh & zingy accompaniment for the Koftas!
Prep (including cucumber draining!) 30 minutes No cooking
200g Greek yoghurt
2-3 cloves garlic, crushed
1 tbsp olive oil
a squeeze of lemon juice
1 tsp dried mint
pinch of salt
½ cucumber, deseeded & finely chopped
First you need to get as much water out of the cucumber as you can! Place it into a sieve over a bowl & sprinkle over a little salt. Leave for about 20 minutes & you should end up with a little pool of liquid in the bowl which you can just get rid of!
Now put all the ingredients (including the cucumber) into a bowl & mix well, season with salt to taste.
Transfer to a serving dish. Can be kept in the fridge covered with cling film until ready to eat.
My version of this is cheap & easy. I don't use Tahini paste which would add to the cost but I don't think it is missed!
Prep 10 minutes No cooking
1 tin chickpeas, drained but water reserved
1 clove garlic, crushed
50ml olive oil
juice of ½ lemon
1 tsp cumin
salt to taste
pinch of paprika
Blitz the chickpeas in a food processor or mini chopper then add the garlic, oil, cumin & enough of the reserved chickpea water to make it smooth.
Season with salt to taste.
When you are ready to serve drizzle over a little olive oil & sprinkle with paprika.