Lamb Kofte for Australia Day

Happy Australia Day for yesterday! I totally mean to post this on January 26th-Australia Day, the day we get to celebrate this beautiful country we live in! Alas, it’s not so easy to cook, film, edit, upload and post whilst fitting in various other activities, all in the one day! I hope you all enjoyed this (HOT) summer day by eating some Australian food, and hanging out with your friends!

We celebrated the day by eating this delicious lunch, and I even cooked a sponge!

This recipe video is also being entered into the Nuffnang/Barossa competition. I’d love to see what you come up with, and you can entere here.

The Barossa wine I chose was Peter Lehmann’s Barossa Blonde, and the Barossa ingredient I chose was Maggie Beer’s Barossa Tomato Sauce. Like I say in the video below, I specifically chose a meal, and wine that might not traditionally go together to show off the versatility of the beautiful wine from the Barossa! Also, using the tomato sauce as an accompaniment to the kofte, and also as the main flavour of the dressing really is a stroke of genius (if I do say so myself). Even Luke, who is NOT a huge fan of ‘regular’ salads (read: garden salad), which this basically was, ate this salad happily and even said ‘yum’! Here’s the video, and the written recipe is below. Enjoy!

Barossa Magic from Talia Carbis on Vimeo.

Lamb Kofte:

INGREDIENTS:

500g lamb mince

1 grated onion

3 cloves garlic (minced)

1 tsp cumin

1 tsp papper

1 tsp salt

1 tsp allspice (I used chinese five spice)

1 tsp cayene papper or chilli

1 tsp sweet paprika

1 egg

PROCESS:

Mix it all together in a bowl.

Dvivide into 6 equal clumps. Put one clump into a metal skewer. Repeat for 5 more skewers.

Serve with Maggie Beer’s Barossa Tomato Sauce, caramalised onions, and salad.

Salad

INGREDIENTS:

Mixed salad leaves

Cherry tomatos

Good quality parmassen cheese

DRESSING INGREDIENTS:

Maggie Beer’s Barossa Tomato Sauce

Extra Virgin Olive Oil

Freshly ground black pepper

PROCESS:

Mix sauce, oil and pepper together. Whisk so it’s combinced.

Add salad leaves, halved cherry tomatos, and shaved parmassen into bowl. Add dressing liberally.

We ate this with Peter Lehmann’s 2009 Barossa Blonde.

You can leave a response, or trackback from your own site.