Karen and Anne

I've just been to the pub (guess which one) with the gorgeous Karen and Anne. It's now past midnight but I promised lamb koftas and lamb koftas you shall get, Karen, my friend!

Tomorrow, we are going away with a few other families to a lovely house in St. Abbs near North Berwick, Scotland. I've been cooking up a storm all day and have so far came up with caramelised onions, roast lamb, what looks like a thousand filo pastry muffins with a variety of fillings including goats cheese, sun-dried tomatoes, cheddar cheese, Parmesan etc. They look and taste lovely. These are the easiest but most impressive looking little starter dish; you basically cut filo pastry into squares then oil the muffin tin, place in the first filo layer and press it down, brush with butter or oil (I used olive oil) and repeat four to five times. Don't worry about the edges, the rougher the better. Then fill.

My first filling was tomatoes, salt and pepper, goats cheese, some fresh thyme and rosemary. The second batch was similar but with caramelised onions...you get the idea. Anything you want. Then, for every batch, pour the following mix in carefully...1 egg, about 4 fl. oz. double cream and a huge handful Parmesan cheese; whisk together and pour into each muffin until half to three quarters filled. Bake in oven at 170 degrees celsius for around 10-15 minutes...basically, as soon as they go brown and the cheese is bubbling and golden. Keep your eye on them after the first then minutes.

Wonderful munch...scooby snacks....crunch...

Lamb koftas were made to go alongside the roast lamb. I'm going to make my homemade bbq sauce in the morning but this time I'm going to add ground fennel and star anise...oh yes, my friend, time for some good old experimentation! I'll report back of course.

The bbq sauce will be brushed atop of the lamb for the last ten minutes of cooking and also used to brush over the lamb koftas.

Lamb Koftas
* 500g minced lamb
* 1 tsp ground cumin
* 2 tsp ground coriander
* 2 fat garlic cloves , crushed
* 1 tbsp chopped mint
* oil for brushing
Mix together all the ingredients until well blended. Divide into 6 balls, then roll each ball on a board with a cupped hand to turn them into ovals. Don't worry if they look more like lumpy brains...

Thread onto 6 skewers and brush with oil. I shall also be brushing it with bbq sauce at the last minute.

To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads or as I plan to do, tsatziki, pitta bread and a whole host of other accompaniments.
To BBQ:
Put the meat skewers on the grill over a medium heat for about 3-4 mins each side.
BTW...140 calories per Kofta!!
I've not cooked these before so I'm a little premature in posting the recipe...I can't see how it could possibly go wrong though.... ;O) Good luck Karen.

I'll post the other recipes when I return my lovely blogger friends. I leave you with some photos...far too many photos...of my filo muffins.