Middle Eastern Cooking Together – Kofta; Batata Harra; Saffron Chicken; Posset
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- Starter: Lamb Koftas with oven baked Batata Harra
- Main: Saffron Chicken with Shiraz Salad
- Desert: Lemon Posset
Lamb Koftas – Starter
Ingredients – serves 2
- 150g lamb mince
- Teaspoon each of cumin powder, coriander powder
- Small handful of fresh coriander, extra for garnish
- Salt & Pepper
Veggie Version
- Drained and crushed chickpeas
Minty Yoghurt
- Small pot of plain yoghurt
- Handful mint leaves
- Fresh Pomegranate or a pot of seeds
Method
- Mix all the kofta ingredients together thoroughly. This is the same for the lamb or chickpea version.
- Shape by hand – you can do long and thin sausage/ kebab style, or roll into balls and flatten into patties.
- To make the yoghurt – fine slice the mint, and using Dan’s technique, extract the pomegranate seeds. Mix all together.
To Cook
- Use a griddle pan ideally, although a frying pan is fine.
- Heat to high, then brown each side of the kofta, you want a bit of charring.
- Serve with some fresh coriander garnish and the minty yoghurt on the side.
Batata Hara – Starter
Ingredients – Serves 2:
- – 5 medium-sized gold potatoes, peeled
- – Half an onion
- – Handful of cherry tomatoes
- – 3 tbsp olive oil
– 2 garlic cloves, minced
– 2 tsp fennel seeds
– 1 tsp crushed red pepper flakes, more for later
– 1 lime, juice of
– 1 cup chopped fresh coriander leaves - – Salt and pepper
Method:
- Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
- Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
- Heat the olive oil in a cast-iron skillet on medium. Sweat the onions and stir in the garlic, red pepper flakes, tomatoes and fennel seeds. Cook for 2-3 minutes then add the lime juice.
- Toss in the potatoes and mix well to coat. Add ½ of the fresh coriander leaves. Cook for 4 more minutes. Add salt and black pepper to your taste.
- Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.
Saffron Chicken – Main
Ingredients – Serves 2:
- – Pinch of saffron
- – 1 clove of garlic, minced
- – zest of 1 lemon
- – 1tsp of harissa paste
- – 1/2tsp of cumin
- – 1/2 tsp of madras
- – 2tbsp of Greek yoghurt
- – Salt & Pepper to taste
- – Chicken, either 2 boneless thighs each or a thigh and a leg on the bone.
Vegetarian Version
- – 1/2 cauliflower cut into steaks
Method:
- Mix the yoghurt, saffron, spices and salt and pepper. Add garlic, taste and adjust accordingly. Smear all over the chicken. Set to one side for a while or even cover and fridge over night.
- Preheat the oven to 185C.
- Place the chicken on a baking tray lined with baking paper and oven bake for 15 minutes.
- Pull out of the oven and let rest for 5 minutes.
- Roughly slice the chicken and serve or panfry in a splash of olive oil for extra colour.
Shirazi Salad – Main
Ingredients – Serves 2
Ripped up handful of each of the following
- Fresh Parsley, Coriander, Mint and Chives
- 1/2 a large red onion finely diced
- 1/2 cucumber diced
- 100g cherry tomatoes halved
- 2 radishes sliced
- Splash of olive oil
- Pomegranate seeds
- Juice 1/2 lemon
- Salt & Pepper
Method
- Prepare your vegetables, rip up your herbs (or rough chop, especially the chives)
- Mix all together, then add the lemon juice, olive oil and seasoning – taste, adjust, serve!
Flatbread – Main
Ingredients – Serves 2:
- – 185g plain or 00 flour – plus extra for dusting
- – 20 ml of olive oil
- – 80ml water
- – 0.5tsp of baking powder
Method:
- Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
- Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
- Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
- Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
- Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
- Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.
Lemon Posset
You could crush up biscuits of your choice and put in the bottom of the glass.
Ingredients: Serves 2
- · 300ml of double cream
- · 60g caster sugar
- · 1 juicy lemon
Method
- Squeeze the lemon
- Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
- Take the pan off the heat and whisk in the lemon juice
- Strain this into a jug and leave to cool for 20minutes.
- If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
- Refrigerate for 6 hours minimum.
- Serve with fruit and edible flowers.
We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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