Middle Eastern Lamb Salad

29.06.20

Middle Eastern Lamb Salad

“This recipe is inspired by everyone’s favourite food writer; Ottelenghi. When I first encountered the flavours of the middle east as a kid I wondered whether I might have been adopted from there, obviously that was ruled out with my incredible likeness to the rest of my family, but I have spent the rest of my eating life up to this point being pulled to those flavours especially when writing recipes. This is a great dish to put in the middle of the table and share with friends, using pita bread as your eating utensils.”

 

3 garlic cloves, finely chopped

1 tsp smoked paprika

½ tsp chilli flakes

1 tsp ground cumin

1 tsp ground coriander

2 tsps Baharat spice

500g (1 lb 1 oz) lamb neck, finely chopped

¼ cup (60ml) extra-virgin olive oil, extra for drizzling

½ (130g/4 ½ oz) brown onion, thinly sliced

3 (200g/7 oz) silverbeet stems, trimmed, stems and leaves shredded

2 tbsps currants

440g (15 ½ oz) store bought hummus

2 tbsps lemon juice

1 cup flat leaf parsley leaves, chopped

½ cup mint leaves, chopped

½ cup (100g/3 ½ oz) tinned butter beans

2 (40g/1 oz) watermelon radishes, thinly sliced (optional)

 

Place the garlic, paprika, chilli flakes, cumin, coriander, Baharat and lamb in a bowl, season with salt and pepper and toss well to coat. Set aside.

 

Heat 1 tbsp of the oil in a large non-stick frying pan over high heat, cook the lamb, in batches, for 3 minutes or until just browned. Remove from the pan and set aside.

 

Add the remaining oil to the pan, reduce heat to medium-low, cook the onion and chopped silverbeet stems, stirring occasionally, for 16 minutes or until golden brown and softened.

 

Add the silverbeet leaves and currants, cook for a further 4 minutes or until all the liquid has cooked off. Return the lamb back to the pan and stir to combine, until warmed through.

 

Spread the hummus over a serving platter and top with the lamb mixture. Combine the lemon juice, parsley, mint and beans and sprinkle over the top. Drizzle with extra olive oil and top with radish if using. Serve with warm pita bread.

 

Serves 4-6.

Dairy Free Recipe

You can order the full e-book at the following link : Kirsten Jenkins “One Leaf at a Time” 

 

Image and Styling: Kirsten Jenkins

Darling Point, 2A/9 St Marks Road

12.06.20

OVERSIZED STRATA APARTMENT WITH ENCHANTING VIEWS IN EXCLUSIVE ENCLAVE

For property information and images click here

Woollahra, 2/24 Rosemont Avenue

09.06.20

BEAUTIFULLY RENOVATED STRATA APARTMENT OF OLD WORLD ELEGANCE WITH LEVEL ACCESS & DOUBLE PARKING

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Whole mandarin and white chocolate cake

09.06.20

Whole mandarin and white chocolate cake

We visited the picturesque Wiseman’s Ferry area on the weekend for Mandarin picking at https://fordsfarm.com.au/. As you may know, fruit picking is one of my favourite pastimes and eating and cooking with seasonal fruits seems not only right but everything tastes so much better. The orchard was full of mandarins, lemons, limes and cumquats of which we collected multiple buckets (not only to eat ourselves but also to share with family and friends). The produce was so tasty and the drive and scenery so beautiful. Now what to do with all this fruit – see below for one recipe idea with the mandarins!

 

3 large (600g) seedless mandarins, unpeeled

180g white chocolate, chopped

6 eggs

1 ¾ cup (385g) caster sugar

1 ½ cups (175g) almond meal

½ cup (75g) self-raising flour

Thickened cream, to serve

 

To remove the bitterness form the mandarin peel, place whole mandarins in a saucepan. Cover with cold water. Bring to boil over high heat. Drain and repeat.

Place the mandarins back into pan and cover with water. Bring to boil. Reduce heat to medium-low and simmer for 30-35 minutes or until very tender. Drain, reserving 1 cup (250ml) of the poaching liquid and set aside with the mandarins.

 

Preheat oven to 180°C. Grease and line the base and side of a 22cm round springform pan.

Place the chocolate in a heatproof bowl over a saucepan of simmer water, being careful the bottom of the bowl doesn’t touch the water, until melted. Remove from the heat.

 

Place the cooled mandarins in a food processor and process until smooth. Place the eggs and 1 cup (220g) of sugar in the bowl of an electric mixer fitted with a whisk attachment and whisk for 6-8 minutes or until mixture is pale and doubles in size. Carefully fold through the mandarin puree, almond meal and flour until just combined. Fold through the chocolate and pour into the prepared pan. Bake for 50-60 mins or until a skewer inserted in centre comes out clean.

 

Meanwhile, place the remaining ¾ cup (165g) of caster sugar in a small saucepan with the 1 reserved mandarin water over low heat and stir until the sugar dissolves. Increase heat to high, bring to the boil and cook for 3-4 minutes or until thickens slightly. Pour the syrup over the cake and allow to cool completely before removing from the pan and serving with cream.

 

Serves 6-8.

 

Image and Styling: Kirsten Jenkins