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"J" - Jordan - Kofta bi Tahini recipe

Kofta bi Tahini recipe, eat well on universal credit

 

Around the world takes us to Jordan next with Kofta bi Tahini 

THIS S A STOCK SHOT. My photograph was dreadful! (as was my presentaton!) Please also note that the Lemon in this reciipe is overwhelming. Maybe just use one Lemon?

Ingredients:-
 
Tahini Kofta
 
For the Kofta:-
 
500 g minced beef
1 onion chopped
1 cup chopped parsley
1 tomato chopped
2 tablespoons olive oil
1/2 teaspoon salt
1 tsp All Spice
1 tsp Turmeric
1 tsp dried Mint
pinch of cardamom
 
For the topping:-
 
Potatoes sliced into thin rounds.
 
For the Tahini sauce:-
 
1 pot of Tahini
Juice of three lemons
Salt
4 cups Boiled water 
 
kofta Method:-
 
(1) Very finely dice parsley and onion and add them to the minced Beef.
(2) Add  the tomato, olive oil,salt and spices and knead them into the meat mix.
 
You can either spread the mix into a large oven proof casserole to cover the entire base or you can form the mix into ovals. If you go with the flat version, make indentations in the meat with your fingertips, this will help the meat take up the flavours of the sauce.
 
Bringing it all together:-
 
 
(1) Bake the Kofta in the oven for 20 minutes.
(2) Fry the sliced Potatoes, boil or bake them until they are slightly softened. 
(3) Arrange the Potatoes on top of the Kofta. 
(4) Mix Tahina and Lemon juice together, the Tahini will become lighter in consistency at first but it will thicken as you keep on mixing and become lighter in colour. 
(5) Slowly add the water while stirring to keep the mixture smooth. 
(6) Pour sauce over Kofta until you cover the Kofta and Potatoes. 
(7) Cover the casserole with foil, poke a few holes in the foil to allow steam to escape. 
(8) Bake in the oven on the lowest rack at 220c for 20 minutes. 
(9) Remove the foil and cook until the sauce thickens.
(10) Brown under grill for 1-2 minutes
 
We served ours with Coleslaw and a bit of dressed salad. But really all we could taste was Lemon - Lemon, oh and Lemon. Which we can still both taste this morning!
 
 

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Chicken Chilidron

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Chicken Chilidron recipe, eat well on universal credit

While searching for inexpensive bits of Chicken for the Foxes I came across this box of bits. We had some Chorizo left in the fridge which I added to and this was the result. I’m pretty sure if I’d brought some old cardboard boxes home, Sue would have made a cracking meal from the, but this flavour combination was considerably better….

Ingredients:-

2 Legs & 2 Thighs of Chicken
200g of Chorizo, thickly sliced
1 Onion, sliced
3 Cloves of Garlic, minced
1 Tin of Plumb Tomatoes, chopped
400ml of Chicken Stock
A few sprigs of Rosemary
1 Large Red Pepper, charred in Oil
1 Hand full of mixed Olives
½ a Tsp of Paprika
½ a Tsp of Turmeric
The zest of one Lemon
3 Anchovies, drained
300 ml of boiling Water
A Glug of Shaoxing Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil to a Dutch Oven and heat to a medium heat.
(2) Season the Chicken portions with Salt & Pepper and then brown on all side, setting aside.
(3) Add the Chorizo and fry until crisp. Remove and set aside with the Chicken.
(4) Add the Onion and fry until softened.
(5) Add the Garlic and stir as it cooks to soak up the Chorizo Oil.
(6) Reduce to heat to low.
(7) Chop the Tomatoes.
(8) Char the Red Pepper in a griddle pan with a little oil. Remove and set aside.
(9) De-glaze the griddle pan with the Shaoxing Wine.
(10) To the Dutch Oven add the Peppers, Tomatoes and Chicken Stock.
(11) Add most of the Rosemary (Holding back a sprig), Chicken, Chorizo and the de-glaze from the griddle pan.
(12) Reduce the heat to low and simmer with the lid slightly open for 1 to 1 ½ hours, until the sauce has thickened and the Chicken is tender.
(13) Place the Olives in a bowl and pour over the boiling water, leaving to steep, with a pinch of Paprika & Turmeric
(14) Add the Olive Stock and cook for a further 30 minutes.
(15) Add the Lemon Zest and Anchovies, stirring in well.
(16) Fry the remain Rosemary to crumble as a garnish.
(17) Before serving remove the Rosemary sprigs from the Dutch Oven.

We served ours over mixed rice and it was really good. Or as Sue says. "It was OK!!!!!"

 

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