Archive for July, 2008

Souvlaki – the kebab search goes on!

Souvlaki is basically a posh lamb kebab. The trick (as I discovered) is to use very lean lamb. Because the lamb is cooked very quickly, any fat present doesn’t have time to cook out, leaving you with a chewier kebab than you may like. It’s not a bad combo, not sure if I’d try it like this again though.

kebab_1

Ingredients

  • 350g lean lamb pieces
  • 1 medium onion
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 4 pitta breads
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Farmers Market – Farmleigh

Guess who went to the farmers market at the weekend. Check this out for a breakfast!

rasberries_1

Potato & Bacon Salad with Honey Mustard Dressing

This is a hearty salad which serves 2 people as a main meal.

potato_bacon_salad

Ingredients

  • 6 small new potatoes
  • 6 rashers bacon
  • 1 bag salad leaves (something with rocket works well)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp wholegrain mustard
  • 2 tsp honey
  • salt & pepper

Method

  1. Boil the potatoes in salted water until tender, drain, and allow to cool slightly.
  2. Grill the bacon and drain on kitchen paper.
  3. Mix the ingredients for the salad dressing.
  4. Chop the potatoes into large chunks and slice the bacon into strips. Add to the salad leaves.
  5. Add salad dressing, mix and serve.

Serves 2.

Flapjacks

Ingredients

  • 350g oat flakes
  • 150g soft brown sugar
  • 225g butter
  • 40g golden syrup
  • 150g mixed nuts and fruits, chopped

Method

  1. Preheat oven to 180C.
  2. Melt butter, sugar and golden syrup over the hob or in the microwave.
  3. Add oat flakes, nuts and fruit and mix well.
  4. Transfer mixture to a baking tin (20cm X 30cm) lined with baking parchment. Ensure mixture is flat and covers the entire base.
  5. Bake for 25 mins and allow to cool in the tin.
  6. While the mixture is still warm, mark the flapjacks into squares, but leave in the tin until fully cooled before removing.