My fellow foodie friend of many years Jonny came round for dinner tonight so I wanted to give him a decent feed.
When it comes to feeding men, I find you can’t go wrong with meat on a stick!
The Good Food magazine theme continues with this extremely easy and cheap recipe from the June issue:
Morrocan kofte with spicy tomato sauce
500g pack minced lamb
1 small red onion, finely chopped
1 tsp ground coriander
1 tbsp chopped mint
For the sauce
1 tbsp olive oil
1 garlic clove, finely chopped
2 x 400g cans chopped tomatoes
1-2 tsp harissa
1 tsp sugar
200g tub Greek yoghurt
2 tbsp toasted pine nuts
1. Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
2. To make the sauce, heat the oil in a pan, add the garlic and fry beiefly. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until the sauce had thickened.
3. Grill the kofte for 6-8 mins, turning until they are nicely browned. Spoon the sauce over a warm platter, drizzle over the yoghurt and put the kofte on top. Scatter with pine nuts and serve with pittas or Cous cous.
Soak skewers in water for 20 mins before using to prevent them burning under the grill.
I found 2 tsp harissa in the sauce mildly spicy but not fiery.
I chucked some chopped coriander on the finished dish to garnish.
I served it with Waitrose garlic and lemon cous cous.
It’s a great dish to prepare in advance. I assembled the kofte and then stuck them in the fridge ready for cooking. I also pre-made the sauce and just re-heated it.
So all I had to do when Jonny arrived was grill the kofte, heat up the sauce and prepare the cous cous. Simple!
Jonny enjoyed the nosh and promptly took a snap of the recipe on his I-phone – the ultimate compliment from him!
Matthew’s on his way home from the pub as I type this, so no doubt some meat on a stick will be well received.
Here’s to a sunny London weekend.