I just wanted to pass on a recipe which has so much flavour you'll die and works with just about anything (I've so far used it on both meat and veggies). I served the veg version of the recipe to some vegans as an alternative to our new years meatfest and they loved it- as did the meat eaters!!!
I'm fairly sure it would work with fish too but I've not tried it. it's one of my store cupboard staples.
1 bunch fresh corriander, stalks included- to measure, put your first finger tip against your thumb knuckle- that's the diameter of the bunch you're looking for lol! alternatively by a coriander plant from a store and chop it up mercilessly. don't use coriander powder, it has a different taste.
1 fat red chilli, finely chopped- OR 1tsp (ish, to taste) dried chilli flakes. don't use the powder in this, it doesn't work as well.
juice of half a lemon, plus zest
4 cardamom pods cracked open and their contents smashed- don't use cardamom powder, it loses flavour too quickly
1 garlic clove shmooshed or finely chopped
3 pinches dried oregano- fresh is good, but oregano if one of the few herbs that really works better when dried.
very finely chopped onion- small onion for this, about 2 in in diameter
2 tbsps oil- any flavourless oil works
salt and pepper to taste- i use multi-pepper, the red, green, white and black corns you can get in some delis and supermarkets 'cos they rock, but black works really well too.
mix it all in a bowl except the oil. add the oil bit by bit until you have a chunky paste mixture. then spread over your chosen meat. rub in well. scoring the surface of the meat works well too. oven bake until done, remembering to turn halfway through and baste with any remaining marinade.
to do with veg, choose harder veggies that will stand up to being oven blasted.I like a mix of celeriac, parsnip, carrot, swede, potato and sweet potato. cut them into bite size chunks, mix with marinade, stick in a deep roasting tin or lasagne dish and cook until they are tender- make sure you remember to turn them occasionally.
interetsing pasta sauce
make up marinade but use less oil. pour over some vine tomatoes which have been scored on the bottom. place in a lasagne dish and bake until the toms go soft, basting regularly with the marinade. remove from oven and allow toms to cool. remove stalks and then either mash with a fork or blend if you like it smoother. you can remove the skins if you are that way inclinde but I never do 'cos i can never be bothered. add any left over marinade so long as it's not touched meat.
stir into hot spaghetti or taggliatelle. the heat of the pasta will heat the sauce up. remember, it's to coat the pasta not leave it swimming.
for 2 people i use 250g lamb mince. I mince my own 'cos it works out cheaper but the packet fresh stuff works really well. frozen isn't quite so good, but it still works
handfull rolled oats
egg yolk if wanted
reduce the oil in the marinade to just a dribble. mix the marinade into the lamb. you can do this by hand or use a processor but I prefer the texture hand working gives. it is messy though.
once it's mixed, squidge a bit in your hand to see if it sticks together. if not add an egg yolk. if this makes it too wet, add a handful of rolled oats or breadcrumbs- it's all about balance.I use oats because I don't have that much bread about; yet I always have oats.
take a small lump and fry it until done, taste and adjust seasoning in the mixture.
now roll into sausage shapes and brown off gently in a pan. if you like your lamb pink you can serve it once they're browned off, but I don't so I then grill or bake them for 10-15 mins until thoroughly cooked.
serve with salad in pita breads, chapattis, tortillas... whatever flatbread you have.
I like yogourt on mine, my hubby likes Brother BruBru's sauce or Lingham's Chilli.
Please let me know if you try this, I'd love to know what others think about it 'cos it's a firm family favorite here.