DIN­NER WIN­NERS

NOS­TAL­GIC CLAS­SICS BE­COME WEEK­NIGHT SAVIOURS IN ICONIC CHEF AL BROWN’S NEW BOOK

The Sunday Telegraph (Sydney) - Stellar - - Delicious. On Sunday -

SPICED LAMB SHOUL­DER CHOPS

1.5kg lamb shoul­der chops 2 cups (560g) labne or nat­u­ral yo­ghurt cup (115g) runny honey Mint leaves, pome­gran­ate seeds (op­tional), dukkah (see recipe at de­li­cious.com.au) and lemon wedges, to serve Mari­nade 2 tbs ground sumac 1 tbs smoked pa­prika 1 tbs co­rian­der seeds, toasted, ground 1½ tbs cumin seeds, toasted, ground ½ tsp freshly ground black pep­per Finely grated zest and juice of 2 lemons ½ cup (125ml) olive oil For the mari­nade, place all in­gre­di­ents in a large bowl and com­bine. Add lamb chops and, with clean hands, mas­sage spices into the chops. Leave to mar­i­nate in the fridge for at least 2 days. The longer they mar­i­nate, the bet­ter the re­sult. Pre­heat a char­grill, bar­be­cue or oven grill to high. Cook the shoul­der chops all the way through, let­ting them de­velop a de­cent amount of char and carameli­sa­tion. Re­move and rest for 5 min­utes. To serve, spread the labne or yo­ghurt on a plat­ter. Top with the charred chops, then driz­zle with runny honey, and scat­ter with mint leaves, pome­gran­ate seeds (if us­ing) and dukkah. Serve with lemon wedges. 1kg chicken thigh fil­lets, cut into fin­ger-sized strips 1 tbs finely grated ginger 3 gar­lic cloves, crushed ¼ cup (60ml) soy sauce 18 flour tor­tillas Canola oil, for deep-fry­ing 2 cups (400g) rice flour Kew­pie may­on­naise, co­rian­der leaves, sliced spring onion, toasted se­same seeds, to serve Daikon kim­chi ½ daikon radish, shred­ded (we used a man­do­line) 2-3 tbs kim­chi paste Place chicken in a bowl with ginger, gar­lic and soy sauce, and com­bine to coat well. Cover and re­frig­er­ate un­til re­quired, prefer­ably overnight.

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