Dukkah Lamb Cutlets with Mint & Pomegranate Salad
Serves 4
It is so easy to put this dish together, and yet it makes such a big impact with its sharp, clean flavours.
• 3 tbsp olive oil
• 6 tbsp dukkah
• 8 large lamb cutlets (or lamb chops or noisettes)
MINT AND POMEGRANATE SALAD
• 1 handful mint leaves
• 4 tbsp pomegranate seeds
• 1 preserved lemon, skin only, julienned
• juice of half a lemon
• 3 tbsp olive oil
Put the olive oil and dukkah in a large bowl and mix together.
Add the lamb and rub the dukkah mixture into the meat. Cover the bowl and transfer to the fridge to marinate for 30 minutes.
To make the salad, put the mint, pomegranate seeds and preserved lemon in a bowl. Shake together the lemon juice and olive oil in a small jar. Pour over the salad, toss gently and season with salt and freshly ground black pepper, taking care not to use too much salt if there is salt in the dukkah.
Heat the barbecue to high or heat a chargrill pan over high heat on your stovetop. Cook the lamb cutlets for 2-3 minutes on each side.
Remove the pan from the heat and rest the lamb for 5 minutes before serving with the mint and pomegranate salad.
Green Pea & Ricotta Fritters
These fritters are quite versatile as they can be served for breakfast or brunch with eggs, bacon, salmon, ham or any other cold meat. At lunchtime, they could be served as a side dish with a piece of steak. You can also use the mixture to make one large fritter and cut it into wedges to serve. I prefer using frozen peas in this recipe even when fresh peas are available because I find them creamier. They are also always on hand in the freezer, which makes these fritters an easy choice in the morning when I’m deciding what to cook.
Makes 14-16
• 500g frozen peas, thawed
• 100ml olive oil
• 1 small brown onion, finely diced
• 2 garlic cloves, crushed
• 4 small eggs
• 60g plain (all-purpose) flour
• 1 large handful mint leaves, finely chopped
• 1 tbsp dried mint
• 200g ricotta cheese
Put the peas in a food processor and blend until lightly crushed. Heat 3 tablespoons of the oil in a frying pan over medium heat. Sauté the onion and garlic until transparent, then set aside to cool.
Add the peas, sautéed onion and garlic, eggs, flour, fresh mint and dried mint to a large bowl and mix to combine. Season with salt and freshly ground black pepper. Fold in the ricotta in chunks, trying not to break it up too much. Heat the remaining 2 tablespoons of oil in a non-stick frying pan over medium heat. Spoon 3 tablespoons of the mixture into the pan to make each fritter. Cook the fritters in batches for 2-3 minutes on each side, or until lightly golden.
Chocolate Halva Brownies
I love these addictive brownies. They combine two of my favourite sweet ingredients – dark chocolate and sweet gooey halva – so I try to make them as often as possible.
Makes 16 pieces
• 350g plain halva, cut into 2cm cubes
• 200g dark chocolate, coarsely chopped
• 150g unsalted butter, coarsely chopped
• 4 eggs
• 300g caster sugar
• 140g (5 oz) plain (all-purpose) flour
• 20 g (¾ oz) unsweetened cocoa powder
• ½ teaspoon salt
Line a 20cm x 30cm baking tin with baking paper. Scatter the halva cubes evenly over the base of the tin. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water, not letting the water touch the base of the bowl. Stir until melted. Alternatively, melt the chocolate and butter in a microwave. Set aside.
Put the eggs and sugar in a large bowl and whisk until the sugar has dissolved. Slowly pour the melted chocolate mixture over the egg mixture and stir until combined. Sift the flour, cocoa powder and salt over the chocolate mixture and gently fold through. Pour the chocolate mixture over the halva cubes and gently spread over the base of the baking tin.
Set aside to rest at room temperature for 30 minutes (this helps give the brownies a better crust). Preheat the oven to 180°C. Bake the brownies for 20-25 minutes, or until they are set but still gooey in the centre. Cool on a wire rack. When completely cool, cut into 16 pieces.
STORAGE
Store in an airtight container for up to 1 week or freeze for up to 1 month.
An edited extract from Middle Eastern Feasts, by Michael Rantissi & Kristy Frawley (Murdoch Books, RRP $45)
