FAMILY HOLIDAYS: GREEK LAMB KOFTAS, make ahead, buffets & picnics

Luscious lamb koftas, delicately layered with spices and herbs...

updated 1 May 2018; photos   16/5/16

One of the most popular 67goingon50 recipes of all time
'Beautifully seasoned & spiced; brought back memories of the Mediterranean.' Taster

Koftas, Greek style, are full of flavour -- without heat -- and will please the kids as well as the adults on a holiday.  

Most of it can be prepared the day before: the meat can be mixed and moulded and the tahini sauce made.  Both can be refrigerated in a couple of layers of cling film until needed.  

Though it doesn't take much time to prep the salad on the day and is better for it, in an emergency the veg can be pre-cut and stored in an air tight container.

The photo shows the koftas in homemade chickpea flour wraps (for the wheat-phobic) but the cigar-sized sausages also fit beautifully into pitta pockets.  The raw cabbage salad, smothered with tahini-yoghurt dressing, ensures nearly all your 5-a-day veg quota is met. 

Minced lamb is traditional for this dish but minced beef or turkey thigh can also be used.  

Cost: £6.50 (3/23) for lamb; the frugal should go for turkey thigh or beef mince
Feeds: 6-8

Ingred for Koftas (cabbage salad & Tahini Dressing below)

   500 gm minced 10% fat lamb (or turkey or beef)
  
    1 med onion or half a Spanish onion, grated or processed into small shards
    1.5 tsp paprika
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander
    
    zest of one lemon
    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Method:

1. Start the night before
2. Spread out mince; cover with onion and dried herbs; mix well but lightly with two forks or hands, ensuring the herbs are blended into the meat
3. Add lemon zest & fresh herbs; stir well, distributing everything evenly; mix in egg  
4. Break off a tablespoon; fry to check for seasoning 
5. Form into fat cigar shapes about 3inches/7cm long, cover in 2 layers of clingfilm & refrigerate overnight
6. When ready to cook: Either (1), heat a large skillet on medium high heat; add a thin layer of vegetable oil.  Shallow fry the koftas -- 4 mins on the first side, then 3 mins for each of the other three sides. Cut one down the middle to check the meat is cooked through (a little pink is fine)
7. OR (2)  BBQ or grill on med-high heat until done to your liking
8. Remove to a cooling rack lined with paper towels
9. Arrange on a platter with tahini dressing, wraps or pitta and salad ingredients (if using pittas, slice an inch off the top and use it to line the bottom of the pitta to stop the sauce from making the bread soggy)
10. Generously drizzle both the meat and the cabbage salad with Tahini Dressing

1. Cabbage Salad 

half recipe Lamb Koftas

   1 generous mug finely shredded cabbage

   1/2 mug finely sliced peppers

   1/3 mug finely sliced red onion (opt)

   halved and sliced tomatoes

Tahini Dressing:

   200gm/7oz strained 0-fat yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments:
'These were beautifully seasoned, spicy but not hot.  I loved them; the entire package of meat & salad and the tahini dressing brought back memories of the Mediterranean. They would make lovely canapes in smaller form.' Retired writer

   
Tips:

• The koftas were shallow fried in sunflower oil; cooking them any other way can reduce flavour and dry out the meat.  Reduce fat by resting the cooked kaftan on paper towels.  
• 67 does not have a barbeque but has seen koftas formed around wooden or metal skewers for open-air grilling.  If using wooden skewers, soak them in water overnight (before skewering the koftas) or they'll burst into flames!
• slice an inch off the top of the pitta and line the bottom to stop the sauce from making the bread soggy
• finely diced fresh chills can be served in a separate dish                           

 More hot weather dishes on Nav Bar: Recipes I   

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

FUSS-FREE EASY DILL PICKLES, low-sugar/salt, Vegan

There is nothing better than a good dill pickle and home-made reach the next level...

Easy-peasy Home-made Dill Pickles 
'Wow! I love these, I do. Very refreshing.' 'Nicer than I expected. Great cold.' Tasters

67's home made dill pickles* are crisp and crunchy, bathed in an invigorating solution of vinegar, fresh dill, sugar and salt.  

And they are as easy as pie to make.  Basic store cupboard ingredients (though pickling seeds if you have them, are fine).  No jars have to be sterilised, no boiling water baths wrestled with and no storing the pickles for months until they 'ripen'.  Just simple prep, three days in the fridge and they're done.    

They taste fantastic - neither too sweet nor too vinegary.  Family and guests will be very impressed.  

The pickles make an excellent snack, a side for burgers and hot dogs or adding a little assertiveness to dressings and salads.  

The amounts of sugar and salt are low and the solution avoids nasty preservatives.   

Take advantage of low cucumber prices; this recipe won't break the bank.

The pickles will last 1-2 weeks.  

Cost: depending on cucumbers about £3.50

Makes: 1.5 litres

Ingred: 

   
  Brine   

      3.5 cups water

      1.25 cups white vinegar (white wine vinegar for pref. but standard white will do)

      1 tbsp sugar

      3/4 tbsp salt

      1/2 tsp Dijon mustard or 1 tsp mustard seeds

      3/4 tsp dried coriander or 1 tbsp coriander seeds (not fresh)

   1 kilo/2pounds supermarket cucumber, washed 

   2 cloves garlic, finely sliced 

   2 bunches fresh dill

   7-8 black peppercorns

Method:

WHAT IS A SALSA OR CONDIMENT...

Condiments are usually defined as a prepared mix of seasonings which are added to food after cooking to enhance flavour.  

They turn up everywhere in various guises.  Originally pickle-related,  condiments evolved into mixtures of spices, sauces like ketchup & mustard or salsas.

Salsas are a blend of chillis, herbs, vegetables or fruit carefully chosen to perk up foods generally or specifically.  The base is onions (yellow, red, shallots, white of spring onions), heat (chillis or hot sauce) and something acidic (vinegars, lemons, limes)

Salsas are very healthy: no/low sugar, little or no fat, low calorie, often vegan but full of vitamins and minerals.  They are also easily thrown together. 

In America, salsas often involve tomatoes, onions and chillis.  In Europe, salsas are a little more experimental, with fruit taking on a bigger role. 

They are most often freshly made and chunky but can be cooked; they can also be smooth or coarse, thick or thin, mild or hot. 

They add real pizzaz to a table: 

• as dips or spreads
• topping snacks like quesadillas or enchiladas
• served over or alongside eggs, potatoes, meat and stews 

B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided.

DOUBLE DUTY CHERRY SALSA: budget friendly, fat/dairy/egg free, vegetarian option

Turn glorious cherries into a super tasty salsa for cooked meat...

Ready for a close-up: Cherry Salsa with an Asian Twist 
'Sounds improbable but the cherry & onion blend so well; good with meat'

Try this twist -- a cherry salsa with Asian seasoning.  It's colourful, tasty and rather sassy.  It is perfect for brightening up cooked chicken or duck, or poached chicken.  

 A vegetarian version is on offer, too - with or without the Asian spices - teamed with cottage or ricotta cheese spread on flatbread or toast.

Like all salsas, it's pretty easily thrown together.  It will keep well refrigerated for 4 days; if transporting to a picnic or barbecue, pop it in a large cooled jar with a tight fitting lid.    

Cost:  £2.50 (7/2022)
Makes: 1.5 cups, multiplies easily

Ingred:
   1/2 cup cherries, halved, stones removed    
   1/2 cup cherry toms, quartered 
   1/2 cup cucumber, de-seeded &  finely chopped
   2 tbsp red onion or whites of spring onions, finely sliced
   1/2 red chilli, seeds & membrane removed, finely chopped 
   zest & juice of half a lime
   1 tbsp roughly chopped coriander or green of spring onion

Asian additions:   
   1 tsp reduced salt soy sauce
   1 tsp dry sherry
   1 generous tsp finely grated peeled fresh ginger
   1/4 tsp 5-spice powder

Vegetarian version:
   the Asian spices are optional
   2 tablespoons light veg oil (olive or groundnut) 
   cottage or ricotta cheese (dairy or vegan)
   flatbread, bought or made (15-minute flatbread)

Method:

1. Combine all salsa ingred except Asian spices in a large bowl; take half and roughly process with a blender (or chop further into tiny pieces)
2. Fold processed mix into the salsa ingred
3. Add Asian seasoning if using
4. Refrigerate 30 mins

For vegetarian version:

1. As above, without Asian ingred, but with couple of tablespoons light oil  
2. Spread cottage cheese/ricotta on flatbread or good toast
3. Top with salsa
4. Probably best served with knife & fork 

Comments:
'The mixture sounds improbable until you try it; the cherry and onion blend so well.  It's perfect with cold meat and good bread but would also be good as a topping for melon.'  Political Agent 

Tip:

 Also works as a dip for tortilla or pitta chips

 * inspired by Food & Wine & Bon Appetite 

                                                           For similar recipes go to Sauces/Dips... 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.