A couple of months ago, Mel Corn, marketing and communications officer for Alnwick Markets got in touch with me to inquire whether I would be interested in providing recipes for Alnwick Markets using ingredients sourced from the market traders and independent shops around Alnwick.
My answer was a resounding yes. The opportunity was too good to turn down. I didn’t even need to think about it. All my friends and most of my family live in Alnwick and it’s where I lived for 17 years.
If you are visiting Alnwick, there are markets throughout the year including farmer’s markets where you can buy great produce, craft markets where you can grab a gift or two and special events.
So each month (at least), i’ll be providing them with a different recipe which i’ll also post here on my blog once it goes live on the blog section of the market’s website which can be found at https://www.alnwickmarkets.co.uk.
The first recipe is below:
Glazed Lamb Kofte with Pomegranate & Tomato Cous Cous
For the Kofte
600g Minced Lamb
3 Cloves Garlic, minced
1 Tbsp Smoked Paprika
1 Large Chilli, seeds removed and chopped finely
1 Tbsp Ground Coriander
1 Small Bunch Mint, chopped (reserve 1 tbsp for dressing)
1 Small Bunch Coriander, chopped (reserve 1 tbsp for Cous Cous Salad)
2 Tsp Sumac
1 tbsp Tomato Puree
½ Lemon, Juice Only
For the Glaze
3 Tbsp Pomegranate Glaze
2 Tbsp Runny Honey
For the Salad
200g Giant or Israeli Wholewheat Cous Cous
¼ Pomegranate, seeds only
12 Cherry Tomatoes, halved
3 inches Cucumber, sliced into thin strips
1 Red Pepper, 1 Green Pepper, diced
1 Red Onion, finely diced
½ Lemon, juice only
Extra Virgin Olive Oil
Mint & Lemon Yoghurt Dressing
1 Lemon, zest and juice
Prepare the Kofte first. Soak 8 wooden skewers in warm water for 10 minutes.
Meanwhile, in a bowl, combine all the ingredients listed under ‘For the Kofte’ up to and including the lemon juice. Season with salt and pepper and mix thoroughly.
Divide into 8 balls of even size then roll between palms to make a sausage shape. Insert the skewers lengthways, place on a tray, cover with cling film and place in the fridge for a minimum of an hour.
Next make the dressing;
Combine Yoghurt, reserved mint and lemon juice and zest thoroughly in a ramekin. Set aside to infuse.
Now to make the salad;
Cook the Cous Cous as per packet instructions, drain then cool.
In a large mixing bowl, combine all the vegetables, pomegranate and cous cous with the reserved coriander. Season with a little salt and pepper and dress with the lemon juice and some extra virgin olive oil.
Make the glaze by adding the pomegranate molasses and honey to a saucepan and bringing to a boil for 1 minute.
Heat the grill to medium-high. Line the skewers on a grill tray and place under the grill for up to 12 minutes turning halfway. Once grilled, brush the koftes with the warm glaze.
Serve the Koftes on a bed of the salad and drizzle with the yoghurt dressing. Enjoy with a beer or a glass of wine.
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