Welcome to my blog!

Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Wednesday, 26 March 2014

Spicy Marinated Lamb with Couscous, Fruity Carrot Salad and Flatbreads

Russell Hobbs asked three bloggers to take part in a virtual 'Come Dine With Me' Blogger Challenge to celebrate the launch of their new Illumina range of appliances.  The Illumina appliances are black with brushed steel panels.  All the blades are titanium coated which makes them 4 times harder than stainless steel so they stay sharper for longer.  The products also have light ring which changes colour according the speed it is operating at.  There is a guide included with each appliances advising which speed/colour suits particular foods.  I put the Illumina Food Processor through it's paces grating carrot and apple for the salad and making hummus.  I also tried out the Illumina Hand Mixer, using it to knead the dough for the Flatbreads.

All three bloggers participating in the virtual 'Come Dine With Me' Blogger Challenge are cooking one dish each.  Camilla shared her delicious Chilled Picante Summer Soup starter on Monday and Sarah from Maison Cupcake will be sharing her delectable dessert on Friday.  Here is my scrumptious Main Course:

Spicy Marinated Lamb with Couscous

Serves 4

4 lean lamb steaks
4 - 5 Tblsp natural yoghurt
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 clove garlic, crushed
1 pepper, deseeded and diced
2 spring onions, thinly sliced
200g couscous
250ml vegetable stock
1 Tblsp chopped fresh mint
1 Tblsp chopped fresh flatleaf parsley
200g plum tomatoes, halved or quartered
Homemade or storebought hummus

Mix together the yoghurt, cumin, coriander and garlic. Coat the lamb with the mixture and leave to marinate for 5 to 10 minutes.

Cook the lamb under a hot grill for 5-7 minutes, turning once, until tender and cooked to your liking.

Mix the pepper, spring onion and couscous together.  Pour over the hot stock and leave to stand for 5 minutes.  Stir through the mint and parsley.  Divide the couscous equally amongst the serving plates, sprinkle over some sliced plum tomatoes, then top with a cooked lamb steak and a dollop of hummus.  Serve accompanied by Fruity Carrot Salad and Flatbreads.



Flatbreads
Serves 4

250g plain flour
1 tsp salt
150ml warm water
1 Tbsp olive oil

Measure all the ingredients into a bowl.  Mix until a slightly sticky dough forms. Knead for about five minutes until the dough feels smooth and elastic.  Cover the dough and leave to rest for 15 - 20 minutes, I've left the dough to rest for over half an our before and the flatbreads turned out fine.  

Put a heavy non-stick or cast iron frying pan over a moderately high heat.  Divide the dough into 8 equal portions.  I find the easiest way to do this is to roll the dough into a sausage and cut this in half then quarters and finally eights.  Roll each portion of dough into a round shape, about the thickness of a pound coin.  

Get as much flour off the flatbreads as possible before cooking them as the flour will burn.  Cook the flatbreads one at a time in the hot pan for approximately 2 minutes each side.  The flatbreads may puff up but do not be alarmed, they will deflate as they cool down.  Once cooked put the flatbreads onto a board or plate lined with a clean teatowel. Cover the cooked flatbreads with the teatowel as this will help keep them soft and warm.

Fruity Carrot Salad

Serves 4

2-3 carrots
1 eating apple
1 handful or two of sultanas
2 tsp cumin seeds
Juice of ½ lemon
a pinch of caster sugar

Peel the carrots, then grate.  Grate the apple, no need to peel it.  Put the carrot and apple in a mixing bowl and stir through the sultanas and cumin seeds. Mix the lemon juice and sugar together.  Pour over the salad, stir through then serve.


Sponsored Post Disclosure: Russell Hobbs provided me with appliances and compensated me for the ingredients used and time taken to create these recipes.

9 comments:

  1. Ooh Michelle this looks fabulous and so quick and simple to make, just what you need for a dinner party:-) Love the way you make your couscous, I've never thought to put the vegetables in with the water - top tip! Will definitely have to try all this:-)

    ReplyDelete
  2. What a tasty meal, packed full of delicious flavours. Lamb and flatbreads plus cous cous are perfect partners in this dish and it looks so vibrant and good for you too!

    ReplyDelete
  3. Brilliant instructions! Thank you for this quick supper recipe!

    ReplyDelete
  4. super recipe here Michelle. Flavours that I love. We have done slow roast lamb with flatbreads before but I really like the sides here

    ReplyDelete
  5. It looks lovely - I wish I really could come and dine with you!

    ReplyDelete
  6. Fabulous dinner, I really wish I was coming around in real life to eat it! Just plotting my Come Dine With Me dessert - serving up tomorrow morning!

    ReplyDelete
  7. I thought this was going to be a slow-cook recipe from the title, but it's really quick and easy - loving it Michelle! Will have to try this out as the butchers has got some amazing looking Spring lamb in stock...

    ReplyDelete
  8. Lovely looking recipe Michelle. I tried the Russell Hobbs items out at a press show and dubbed them disco blenders due the changing lights.

    ReplyDelete
  9. Oooh that's made me super-hungry! Great challenge good luck x

    ReplyDelete