Slow Braised Beef in Red Wine with Puy Lentils
Cheers for Chuck
Citrus Cottage Pie with Golden Mash
Hungarian Lamb & Lentil Stew
Lamb & Leek Koftas
Lamb Stuffed Lamb Breasts
Lamb Stuffed Vine Leaves
Roast Beef English Pesach Style
Spicy Lamb with Lentils
Salami, Mushroom Open Tart
(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
I recently discovered if I soaked dried papadoms - available from most supermarkets, you could then stuff them with all sorts of things, roll them and bake them making wonderful finger food. You need 2 papads per person.
500g (1lb) of minced meat
Finely chopped onion approx 125g (4oz)
1 large aubergine 250-375g (8-12oz)
1 tsp cumin seeds
1 tsp coriander seeds and any other spiced you might wish ie cinnamon, chilli,
4 tbsp g/f ketchup
Slit and blast the aubergine for 10 minutes in the microwave and allow to cool, peel and puree. Finely chop the onion.
In a pan fry the spices dry for a minute until they just start to release their aroma.
Now combine all the ingredients in a bowl except the papads, which you need to soak in water and then keep between damp tea towels - like filo which we can’t use and I have not found out how to make g/f yet
Grease a baking tray and turn oven on 160ºC fan, 180ºC, 400ºF, Gas 5, Moderately hot.
Taking one papad at a time, place some meat centrally towards one end, fold in the sides and roll. Place on the baking tray and roll so covered in a little oil and leave seam side down and continue till all done. Bake for 25 minutes, can be used hot or cold.