Sunday dinner: Lamb kofta baguettes with beetroot hommus and haloumi | Gourmand and Gourmet

Sunday dinner: Lamb kofta baguettes with beetroot hommus and haloumi

  • Food & Booze
It’s your turn to cook for your friends weekly Sunday night get together but your skills don’t stretch much beyond pasta and pesto and you’ve used that twice already. You need something easy, fast and that you can pick up the ingredients for in one quick trip to Stafford City’s fresh food stores. Enter, lamb kofta baguettes, made gourmet with some beetroot hommus and cheesy haloumi. You’ll just need to hit Kurty’s Quality Meats for some lamb mince, stop by Tang Bakery for fresh baguettes, pick up some haloumi and in season beetroot from Fruit Fantasy and Deli and stock up on tahini and couscous from Healthshop and you’ll be ready to cook up a feast. Serves 4 Lamb Kofta Ingredients (makes approx. 12 pieces):
  • 500g lamb mince
  • 1 egg
  • 1/2 cup couscous
  • 1 cup hot water
  • zest of a lemon
  • 1 tsp salt
  • 10 grinds pepper
  • 1 tsp cumin seeds
  • 1/2 tsp chilli powder
Method:
  1. Place the couscous in a small bowl with the hot water and cover with plastic film until the grains have absorbed all the water.
  2. Transfer the couscous to a larger bowl with the rest of the ingredients and mix well. Roll the mixture into football shaped meatballs using a heaped soup spoon as your measure to keep them consistent.
  3. Put a large frypan on high heat with the bottom of the pan covered in olive oil (approx. 1/2 cup). Add the kofta and cook on all sides until golden but not cooked through. Transfer the pan to a moderate oven to cook them right through while you’re prepping the rest of your baguette fillings.
Note: If you don’t have couscous on hand you can substitute with 1 cup of cooked quinoa. lamb kofta recipe 2Beetroot hommus Ingredients:
  • 2 medium beetroots, cooked
  • 400g can chickpeas, drained and rinsed
  • 1/4 cup oil
  • 1/4 cup tahini
  • 1 tsp salt
  • 10 grinds pepper
  • juice of 1 lemon
Method: Place all of the ingredients into a blender and pulse on high until smooth. Spoon into a serving bowl sprinkled with sesame seeds and drizzled with extra virgin olive oil. Haloumi Slice a 350g packet of haloumi into 8 pieces and place in an oven proof dish with a drizzle of olive oil. Cook in the oven with your kofta until golden. Baguettes Split 4 fresh baguettes down the middle, drizzle a little olive oil on each one and pop them in the oven to warm up and get slightly crunchy. To assemble at the table:
  1. Cut a lemon into wedges and place on a serving dish along with sliced Lebanese cucumber and a handful mixed leaf salad mix in a separate bowl.
  2. Remove all koftas, haloumi and baguettes from the oven and arrange on a platter. Everyone can fill their baguette to their liking, starting with greens and haloumi with a generous squeeze of lemon, followed by the kofta and a vey generous dollop of hommus.
Make sure you have heaps of napkins on hand for the inevitable messy fingers! Keeping the G&G up to date with all the latest tasty tidbits requires a lot of double lattes and espresso martinis, so we occasionally need to give out some sponsored love. But rest assured that we only work with businesses that we think are really nifty, as the sponsor for this post is!