We are having an (almost) Family meal, eldest can’t make it, being on the mainland. I wanted something, I could throw (not literally) in the middle of the table and everyone can tuck in.
Using another one of my food heroes, Sabrina Ghayhor as inspiration, her book Persiana is one of my favourite reads, the photographs are stunning- this isn’t sponsored, just appreciation of a good book 😇 This recipe is based on her Recipe for Souk spiced Lamb.
I started with a leg of lamb,
covered in a Yoghurt based paste made with Ras el Hanout (a delicious mix of spices and rose petals, which is a different mix depending where you buy it) lemon zest, a little chilli, salt and pepper – 2 tablespoons of Ras el Hanout is mixed into a pot of Aldi whole fat Greek Yoghurt with the lemon zest and seasoning.
Take the leg of lamb, and make deep cuts evenly all over it
spread the Yoghurt mix liberally all over the lamb
I have left this in the fridge overnight, to allow those amazing spices to filter through the lamb.
When ready, this will be placed in an ovenproof tray, covered with foil, into a 160 oven for approx 4 hours – remove the foil for the last 30-40 minutes, be prepared, as your house will smell amazing….
To go with this main event, I have made loads of flatbreads, I have made these a lot before so here is a Linky
Along with this will be a Cous Cous Salad – soak 25g of Cous Cous in 100ml hot Veg stock, stir through and cover for 10 minutes – loosen the grains with a fork, add olive oil, lemon juice, sliced spring onion, diced red pepper, deseeded chopped cucumber, salt and pepper – lots of chopped fresh herbs, I have used coriander, mint and flat leaf parsley.
I bought a whole Pomegranate, this takes me back to being a kid, and my grandparents giving me one with a pin to pick out the ruby pearls I am slightly more robust with them now, cutting it in half, and using the flat side of a wooden spoon ‘smack’ the skin side over a bowl and they pop out – any reluctant ones can be coaxed out by hand – this can get a bit messy, so watch out for low flying Pomegranate juice – it is worth it just look at these…..
A fatoush salad a mix of cucumber, tomato, spring onion, fresh coriander, fresh flat leaf parsley, Sumac, Lemon juice, salt, pepper and olive oil and pomegranate seeds – I have made this without the traditional toasted flatbread.
Hummus – into a food processor tip a rinsed can of chickpeas, olive oil, lemon juice, a clove of garlic and blitz till smooth- I top this with Dukkha a mix of spiced and crushed pistachio.
With pickled red onion – finely sliced red onion covered in red wine vinegar with a touch of sugar, give it a good mix and leave in the fridge till ready, at least and hour, but if covered it will keep for a week in the fridge.
I will be having all but the Cous Cous and flatbreads, so doing pretty well 😇
I am making Homemade meringue with Homemade Lemon curd, whipped cream and strawberries. I use a lemon skin to run around the inside of my Kitchen Aid bowl and the whisk attachment, this ensures any grease is got rid of.
I add 8 egg whites, whisking to firm peaks before adding a tablespoon of cider vinegar and 230g caster sugar (I blitzed granulated sugar in the Thermomix) Add the sugar bit by bit
the egg mix will start to look thick and glossy.
Into a baking paper lined oven tray, carefully add the egg mix, either into one large base, or 8-10 large individual ones – this is what I have gone for – making sure there are a good amount of ‘dips’ for the cream and toppings.
These go into a preheated oven (100 fan) for about an hour and a half – they should be crisp on the outside and have very little colour, if at all – I turn the oven off, and pop a handle of a wooden spoon into the oven door and leave them till fully cooled.
I whisk double cream to a thick dropping consistency which is blobbed onto each meringue,
with a good drizzle of homemade Lemon Curd which I have made before so here’s the Link
Sliced fresh strawberries finish it off 😇
I am having strawberries and cream to fit my Low Carbing.