Category: coriander

lamb kebabs

lamb kebabs with greek salad

I was really in the mood for some spring lamb, particularly the moist and flavoursome leg steaks that barbecue so well. My local butcher provided some diced meat and I marinated it in a little oil, lemon juice, cumin, coriander, smoked salt and pepper.

After a couple of hours and the sunshine persisting, it was time to dust off the BBQ for the first time this year. I threaded the meat on to soaked wooden skewers and topped and tailed with red onion. I set the heat high and seared them well, making sure to get crunchy black scorch marks that intensify the flavour.

Off the flame, they were sweet, juicy with just a hint of spice. I also made the laziest of Greek salads by tossing diced cucumber and tomato with one of those tubs of feta cheese and olive you can pick up from the chiller cabinet. A little oil, salt, pepper and parsley made for a refreshing and scrumptious summery meal.

chicken chickpeas coriander food

chicken and chickpea casserole

Post author By Gary @ BigSpud
Post date February 25, 2009
No Comments on chicken and chickpea casserole

I saw this recipe on a low GI recipe website, but it was a little under-developed and felt sure it wasn’t going to quite come together. So I embedded a few ideas: a sofritto base of onion and carrots, but that wasn’t quite enough. I remember doing an Italian pasta sauce starting with basil stalks, infusing the whole thing with a deep flavour. For this I felt coriander would be good fit. Whaddya know, tastier than expected: red onion, carrots, and coriander stalks sweated off, then diced chicken, chickpeas, button mushrooms, tin tomatoes, tabasco and chicken stock are added. After 45 mins simmering some lemon juice, soy sauce, salt and pepper and coriander leaves are added for seasoning.

Served with greek yoghurt mixed with lemon juice and more coriander, this was quite satisfying and pretty simple.

coriander cumin food rice spinach turkey

turkey pilaff

Uncle Ben’s make this rice stuff, pre-cooked and sealed in packets. It’s dead easy as a side dish, but I wanted to do more. I hit on the idea of a pilaff-style dish.

I started by dry-frying spinach with sliced garlic and grated nutmeg. When it had shrunk to hardly anything (always amazes me how much water disappears!) I removed it and drained the excess water off. Then in the same pan I fried diced turkey breast that had been marinated in cumin and coriander. As it is nearly done I added a packet of vegetable ready-cooked rice, and after a minute added the spinach back in. Served with pitta and lemon wedges.

Takes about ten minutes, and is very tasty.