Moroccan lamb burgers with tomatoes, houmous and pitta recipe

Moroccan lamb burgers with tomatoes, houmous and pitta recipe


Spice up your barbecue with some North African know how.



Ingredients
800g lean lamb mince
Small bunch spring onions, trimmed and finely chopped
1 tsp smoked paprika
11/2 tsp coriander seeds, roughly crushed (if you can’t get seeds, use 1/2 tsp ground coriander)
4 pitta breads
8 ripe plum tomatoes, sliced
2 shallots, finely sliced into rings
Small tub good-quality houmous
Fresh mint leaves, to garnish
Method
1. Put the mince into a large bowl. Add the spring onions, paprika and coriander and season well. Mix together using your hands, then shape into 12 mini burgers. Pop on to a large plate, cover and set aside.
2. Preheat a griddle pan over a high heat. Toast the pitta on the griddle until golden on each side, sprinkle with sea salt and set aside to cool. Cook burgers in 2 batches on the hot griddle for about 5 minutes, turning once, until golden all over yet a little pink in the middle. Set aside.
3. Divide the tomatoes and shallots between 4 plates and season. Thread 3 burgers on to a wooden skewer and rest 1 on each tomato salad. Serve with a generous dollop of houmous, a toasted pitta and a few mint leaves scattered over.
Nutritional info
Per serving: 602kcals, 22g fat (8.5g saturated), 51g protein, 53g carbs, 8.2g sugar, 1.8g salt

Falafels recipe

Falafels recipe

The fresh flavours of falafels have become so popular that vegetarian chef extraordinaire Simon Rimmer simply can't resist them.

Ingredients

2 tsp each cumin and coriander seeds

2 x 400g cans chickpeas, rinsed, drained and patted dry

1½ tsp baking powder

2 tbsp plain flour

1 red chilli, deseeded and chopped

1 garlic clove, crushed

3 tbsp chopped fresh flatleaf parsley

Grated zest of 1 small lemon

Vegetable oil, for shallow frying

Pitta bread, griddled, to serve

Lime wedges, to serve

For the herb yogurt

100ml Greek yogurt

1 tbsp chopped fresh coriander

1 tbsp chopped fresh mint, plus fresh mint sprigs, to serve

Juice of 1 lime

Method

1. Dry-fry the cumin and coriander seeds in a frying pan until fragrant. Grind using a pestle and mortar, then add them to a food processor with the chickpeas, some seasoning, the baking powder, flour, chilli, garlic, parsley and lemon zest, then pulse to combine. Mould the mixture into about 24 walnut-size balls.

2. Heat some oil in a griddle or frying pan and fry the falafels, in batches, for about 3 minutes, until golden. Drain on kitchen paper.

3. Blend the yogurt with the herbs and lime juice, and serve with the warm falafels, griddled pittas and lime wedges. Garnish with mint sprigs.

Nutritional info

Per serving (based on 6): 458kcals, 17.4g fat (2.9g saturated), 16.8g protein, 64g carbs, 3.6g sugar, 1.8g salt

Wine Recommendation

Chill a fresh, simple white here. A crisp, lemony Italian, such as Soave or Pinot Grigio, is just right.

Pan-fried chicken on chilli rocket with charmoula butter recipe

Pan-fried chicken on chilli rocket with charmoula butter recipe



Serve this quick North African supper to friends or family. They'll love the Charmoula, a Moroccan spice mixture that releases its subtle flavours as the butter melts over the chicken.



Ingredients
For the chermoula butter
2 red chillies, seeded
175g butter, softened
Small handful of chopped fresh coriander
2 garlic cloves, crushed
1 tsp ground cumin
Good pinch of saffron strands
Grated zest of 1 lemon
4 chicken breasts, skin on
4 tbsp olive oil, plus a little for brushing
1 tbsp balsamic vinegar
1 large bag wild rocket
Method
1. Finely chop 1 chilli then put into a bowl with the softened butter, coriander, garlic, cumin, saffron and lemon zest and beat very well. Spoon on to a sheet of greaseproof paper and roll up into a log shape, then twist each end like a Christmas cracker. Refrigerate until required.
2. Heat a griddle pan until hot. Brush the chicken with a little oil and season well. Sear skin-side down for 5-6 minutes, turn over and cook for a further 6-8 minutes until tender and cooked through.
3. Meanwhile, thinly slice the remaining chilli and put into a bowl. Whisk in the olive oil, vinegar and seasoning. Drizzle over the rocket and toss well. Divide between four plates and top each with a chicken breast. Slice the butter and put 2 slices on each chicken breast. Serve while the butter begins to melt into the chicken.