Day: 23 May 2020

Lamb chops, Persian style

This is an excellent recipe for a beach barbecue (ready for when these are allowed). The chops can be put in the marinade in a sealed box, and they are all ready to cook when you get to wherever the barbecue is. I have also defrosted chops whilst marinading them. Not sure if that is allowed but it worked. 

INGREDIENTS:

  • 8 lamb chops
  • 1 large onion, finely chopped
  • 10 cloves of garlic, crushed
  • 2 tbsp orange peel slivers
  • Juice of 2 limes
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 250g plain Greek Yoghurt
  • A good pinch of saffron threads in 2 tbsp water. 
  • Some more lime juice and 2 tbsp melted butter for basting

METHOD:

  • Put all of the ingredients in a plastic box with a good lid. Shake them together and marinade for a minimum of 8 hours. 
  • Under a hot grill, cook the chops for around 3 minutes on each side, basting with melted butter and lime juice. 
  • OR get the barbecue on, and when it is really hot (around 30 minutes) put the chops on, basting with butter and lime juice, and cook for around 3 minutes on each side. 

Serve with pitta bread and salad garnished with spring onions and basil. 

Wild goose with bulgar wheat

This is so tasty. The goose needs to be chopped pretty small though. 

INGREDIENTS:

  • 100ml olive oil
  • 4 medium potatoes, peeled and sliced finely
  • 1 medium onion, sliced finely
  • 2 medium carrots, sliced finely
  • 700ml stock
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 wild goose breast, sliced thinly and then cut into small squares
  • 250g coarse bulgar wheat (I bought mine online from Turkishop)

METHOD:

  • Preheat the oven to 200C
  • Heat the olive oil in a large frying pan, and fry the potato slices. As the potato starts to brown on one side, flip the slices over. Keep stirring and flipping. Once the potato is done, put it into a large casserole dish.
  • Next, fry the onion slices and carrots together in the remaining oil in the frying pan, for at least 5 minutes over a medium to high heat. 
  • Meanwhile, slice the goose and put it in a layer over the potato.
  • Once the onion is done, layer that over the goose. 
  • Put the stock into the frying pan and bring to the boil, and season with salt and pepper. 
  • Put the bulgar wheat over the top of the carrot and onion layer in the middle, making a mound. 
  • Pour in the boiling stock, cover and bake in the oven for around 20 minutes. 
  • Let the dish stand for around 5 minutes before serving.