Blog, Cookery, Lessons

Working with Alnwick Market

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

Salt, Pepper

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

Salt, Pepper

Mint & Lemon Yoghurt Dressing

150g Yoghurt

1 Lemon, zest and juice

 

Method:

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.

Alnwick Markets Social Links can be found:

FB: Alnwick Markets

Twitter: @AlnwickMarkets

Insta: Alnwick_Markets

Youtube

 

Blog, Cookery, Lessons

Middle Eastern Fish Kebab Recipe

Working with Outcook Home Cookery School is always fun, and, when it comes to writing a new class it means that I can get my geeky ingredient cap on to do some proper research and practise some new recipes.

The Middle Eastern class was a little time consuming to write due to the plethora of amazing dishes that can be represented to fit into a 4-hour class. I stuck with some traditional recipes for Baba Ganoush & Fattoush but also created a recipe for fish kebabs inspired by the ingredients of the region.

With Spring finally here, I thought I’d share the recipe, as these would work great on a bbq too (here’s hoping for more of that amazing weather from the weekend!!!).

Middle Eastern Fish Kebabs
The dry ingredients in the Spice Rub for these kebabs can be made in a large quantity and stored in an airtight container for a couple of months.
The Rub works well with white fish, pork, chicken and other lean meats.

For the Rub
2 tablespoons Sumac
2 tablespoons of pimenton or smoked paprika
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 tablespoon of chilli flakes
1 tablespoon of oregano or marjoram

Everything Else
600g Boneless White Fish, cut into large chunks
1 Lime, Juice only
A little, Olive Oil
A Red Pepper & A Green Pepper, chunky for kebabs A Red Onion, cut into 6ths

To Serve
A simple salad or a classic fattoush

Heat an oven to 200C.
Combine the all the ingredients for the Spice Rub in a large bowl.
Add, the lime juice and a little oil to form a smooth paste, and add the fish, gently moving the marinade over the fish and allow to rest in the bowl for 10 minutes.
(If using wooden skewers, it would be a good time to soak these now, to prevent burning)
Skewer a bit of red, then green pepper, followed by some chunks of fish. Finish the skewer with a 6th of the red onion. Repeat until all fish is used up (normally 6 kebabs).
Place on a tray and drizzle a little oil on the pepper and the onion, and place in the onion for 10-12 minutes.

Enjoy with a simple salad or a fattoush salad.

For a printable version, just click the link below;

Middle Eastern Fish Kebabs