Souvlaki: Summertime Eats With a Greek Twist

Summertime is here. I promise. Somewhere in the world. In celebration of the season, I’d like to take a look at how those nations lucky enough to practice summertime living for more than a week prepare their food.

As barbecue season is allegedly upon us, I’d like to show you a simple, pocket friendly recipe from the Aegean coastline that’ll get the tastebuds zinging. A diminutive of souvla – meaning skewer – souvlaki preparation utensils have been found in excavations ranging back to the 17th century BC.

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I’m going to use a traditional marinade blend for my souvlaki and will accompany it with some fried spinach with a twist of Mediterranean magic!

Pork Souvlaki

Ingredients

400g pork (shoulder is preferable)

1 bay leaf, crumbled

A good glug of olive oil

A good splash of red wine

Dried mint

Dried oregano

4 cloves of garlic, finely chopped

1 lemon

Salt and pepper, season to taste

Barbecue skewers, soaked in water for at least an hour

Method

Dice the pork into reasonably sized chunks. Combine the pork with the wine, olive oil, bay leaf, garlic, juice from half the lemon and dried herbs. Season well and mix thoroughly. Cover and leave to marinade for two hours in the fridge. Once done, push the pork onto the pre soaked skewers.

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Luckily enough weather wise, souvlaki can just as easily be made in a grill pan! Just heat the pan over a medium high heat until it just starts to smoke. Add the meat and turn after a couple of minutes or when seared. when cooked, leave to rest for 10 minutes then serve.

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Fried Spinach

Ingredients

400g spinach – check your local market for the best deals

2 cloves of garlic, finely chopped

A good glug of olive oil

Juice of 1 lemon

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Method

Thoroughly rinse the spinach leaves and dry off the excess water. I used a salad spinner bought from LIDL for a couple of Euros. Meanwhile, add a splash of olive oil to the pan and fry the garlic over a medium heat until translucent. Add the spinach leaves, add another splash of olive oil and cook until the leaves are mostly wilted. Turn the temperature up to medium high, add another spash of olive oil, season and add the lemon juice. Cook for a minute or two, remove and serve.

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There you have it! simple, delicious and weather proof barbecue goodness. Next time keep posted for something with a hint more ‘samba’ in it’s step…

John -cozzi

 

Wayne’s Coffee – New School Cool!

Coffee sits in a rather peculiar social niche within Finnish society. With its near ubiquitous presence in Finnish households and availability across a staggering array of outlets, you may reasonably make the assumption that Finns have a fun, Mediterranean style relationship with their cups o’ Joe. Wrong – for the most part.

Boring coffee... where's the flare?
Boring coffee… where’s the flare?

In fact, your average Finn’s typical relationship with coffee is utilitarian at best. Mugs of burned, muddy liquid are forced down throats with accompanying breakfasts not so much in enjoyment as in the slaking of an overpowering caffeine addiction. When guests come over, dust is blown off minuscule porcelain cups and saucers hidden away at the back of cupboards and thimblefuls of coffee are served with tiny buns and eaten with even tinier spoons. When out and about, grim faced commuters brandish tiny cardboards vestibules of liquid tar close to their chests, or cluster around lotto ticket tables silently forcing down their medicine.

Relax.. take time to enjoy your coffee at Wayne's Coffee Forum
Relax.. take time to enjoy your coffee at Wayne’s Coffee Forum

The situation isn’t much better in the kahvilas and ravintolas that are scattered across the country. Customers can usually choose between cafés with the afore mentioned institutionally utilitarian style of décor, or the living embodiment of teeny cupped, china saucered tweeness that you can find in some desperately old fashioned establishments. So far, so bleak. However… change is in the air. Menus are popping up with more than the usual black and white varieties of coffee. Cappucino machines and other assorted gadgets are creeping into Finnish kitchens. Palettes are broadening. Café culture is finally beginning to leech across Finland’s borders.

Take two perhaps?
Take two perhaps?

Wayne’s Coffee Forum is at the forefront of the café cool counterculture that is changing the way coffee is enjoyed in Finland. For starters, the ambiance is more riviera than commuter hub. The colour palette is warm, subtle and inviting. The furnishings and accompanying artwork have been cleverly selected to deliver the perfect balance of opulence and intimacy. Instead of the speakers being tuned to Radio Suomipop, Wayne’s Coffee Forum spoils guests’ ears with a surprisingly cool, hand selected soundtrack that gives the café a lounge party vibe.

Treats and delights – Wayne’s Coffee Style

And the important stuff? Unsurpassably impeccable. Wayne’s Coffee Forum delivers the perfect range of coffee based drinks from Americano to Freddo, hot to iced – your tastebuds will be more than satisfied. The mouth watering deli counter offers a fantastic range of rolls, cakes, buns and assorted goodies to customers. Now, instead of gulping down sustenance like they’re afraid it will jump off their plates and escape through the back door, customers embrace the Mediterranean style of thinking and relax a while, reading the papers, doing a spot of work, or chatting with friends.

Coffee and Cupcakes

Although relatively new to these shores, the casual, fun enjoyment of coffee in this fashion has been perfected over hundreds of years across the southern portion of the continent. At Wayne’s Coffee Forum, you can sample a slice of the Mediterranean on your own doorstep, and maybe rediscover some of the magic of coffee in the process.

John Cozzi

Fish and Chips: UK (deep fried) Gold

This week the SS Food Dude docks back in Bilghtey for a portion of quintessentially British newspaper wrapped goodness.

Ladies and gentlemen. Boys and girls. The time has come to bow to popular demand, deviate from our usual health conscious path and take a trip down the rain swept promenades of my youth to tackle that most British of dishes, the ultimate comfort food, fish n’ chips. There may well have been a recent ground swell of opinion that believes take away curries, pizzas and kebabs have taken the mantle of Britain’s take away of choice, but for me the tactile pleasure of scooping a handful of freshly cooked, malt vinegar scented chips from a piping hot bag precariously perched on top of your lap and into your mouth is hard to beat. Burgers? American! Curries? Messy! Fish n’ chips? British. Enough said.

 

Par boiled potatoes ready for their first fry

 

Ingredients

Just like you wouldn’t use a tin opener to fix car engine, the best way to achieve good results is by using the correct ingredients. Select floury, decently sized potatoes which aren’t soft or green. Likewise ensure that your fish is sustainable and of good quality. I bought both my all purpose cooking potatoes and North Atlantic frozen pollock from LIDL for a more than reasonable price. I’ve decided to go with a beer batter as it adds a pleasant savoury kick to the fish. Chips-wise, I’m going to use Heston Blumenthal’s triple cooked chip technique. It takes a little longer, but the results are blinking magnificent. If you are pushed for time, skip the first stage and get straight to the frying.

Tip: The longer you thaw out frozen food, the better results you will get. Quick defrosting will effect the quality of your meat or fish – leave your frozen items in the fridge over night for the best results.

 

Triple cooked chips underway

 

Beer Battered Fish and Chips

– 1 kg of floury medium sized potatoes.

– 3-5 litres of cooking oil (sunflower or vegetable)

– 4 pieces of North Atlantic pollock, or the white fish of your choice

– 400g of plain flour

– 1 and a half teaspoons of baking soda

– Half a teaspoon of salt

– Half a litre of ice cold beer (not lager!)

Method

As I do not own a deep fat fryer I used a large saucepan whilst cooking and kept the fish warm in the oven whilst the chips were being prepared. Alternatively you could use two saucepans of oil and cook the fish and chips simultaneously.

Beer batter being prepared

 

Beer Battered Fish

Place the plain flour into a bowl and put into the freezer for 15 minutes. In the meantime, heat a saucepan of oil over a medium high heat up to 190 degrees C. Once 15 minutes have passed, remove the flour from the freezer and add the baking soda and salt. Use a whisk to stir the salt and baking soda through the flour, then add the beer in batches and stir through. Dip your fish into the batter, ensuring it is thoroughly coated. Drop the fish 1 or 2 pieces at a time into the fryer. Give it a little shake to make sure it doesn’t stick to the saucepan, drizzle batter over each side with a tablespoon to achieve a more crusty finish if you so wish. Cook on both sides until golden brown. Drain and serve, or place into the oven if you are using one saucepan.

Tip: If you are using one pan, you can VERY CAREFULLY strain the oil through a sieve or muslin sheet once you have finished cooking the fish. This will help to remove some of the black bits and impurities. Make sure the oil has cooled down before you attempt this!!!

 

Beer battered North Atlantic pollock

 

Triple Cooked Chips

(To be done whilst prepping and cooking the fish)

Peel and slice your potatoes into 1.5-2cm thick batons. Place them in a saucepan of cold water and leave them for 30 minutes to leech of any excess starch. Once done, replace the water, add salt and place the saucepan over a medium high heat until the water begins to boil. Keep a close eye on your potatoes – as soon as they are partly cooked (the outer surface begins to break up slightly, also test with a fork) immediately drain and place onto a tray. Place the potatoes inside the freezer for 5-10 minutes. This will completely dry out the potato exterior and make it much easier to form a golden brown crunchy finish.

Tip: use plenty of water in the saucepan – your potatoes will be less starchy and easier to work with

Triple cooked chips!

Next, fill a saucepan with oil and heat up to 110 degrees C. Use a temperature probe to get the right temperature. If you have a deep fat fryer, use this instead. Once up to temperature, take your potatoes out of the freezer and slowly add them to the pan, being careful not to splash the oil. Cook the chips until they are just beginning to be covered by a thin, crispy coating and the edges have just started to turn a pale golden colour. Remove once again from the oil, drain and place back into the freezer. Bring the oil up to 160 degrees C, add the chips and cook for a minute or two until they are the desired golden colour. Drain, season and serve immediately.

Fish n’ chips: British-y!

 

I have to say, these were so good that I didn’t need any sides or garnishes. Aside from a sprinkle of salt and an optional light drizzle of vinegar, these bad boys don’t need any accoutrements.  Cooking the chips in this way ensures that they don’t dry out or become brittle, but still gives you that mouth watering crunchy exterior. Give it a go!

Thanks for taking a look at my fish n’ chips combo – should I have added mushy peas? A saveloy perhaps? Let me know, and send me photos of your own attempts! Tune in next week where we visit a classical coastline and sample the rustic delights of the Mediterranean diet…

John Cozzi

FCF: Finland’s Best Kept Sports Entertainment Secret

This week we receive a spinning pile driver to the senses as we take a front row seat at Finland’s premiere professional wrestling promotion…

Saturday evening saw me embrace my inner child and allowed me to cross an item off my “things to do before it’s too embarrassing for me to participate”  list. I received an invitation from a close friend to attend his Varpajaiset (wetting the baby’s head) which was being held in honour of the newest addition to his family. The twist? We were going to watch performers from Finnish pro wrestling outfit Fight Club Finland (FCF) do their best to arm bar, leg drop and flying clothesline themselves to a standstill at Saint Nightclub in Helsinki. My inner 10 year old could barely suppress its glee!

FCF fans getting psyched up before the show

As we queued with an eclectic mix of fellow punters, I couldn’t help but think back to the hazy golden memories of early 90s wrestling and the muscle bound, waxed and tanned performers that were the subject of the most heated debates I had on the playgrounds of my childhood. Hulk Hogan vs The Ultimate Warrior? Legion of Doom or Demolition? These decisions were not to be taken lightly!

Today, a quick tour of Youtube will highlight the almost pantomime-esque qualities of the wrestlers of yesteryear. Flamboyant, consummate crowd pleasers (or agitators) they may have been, but apart from a few notable exceptions matches tended to concentrate more on the theatre aspect than on technical excellence. Today’s wrestling promotions are different animals. In the face of rising competition from both WCW and ECW, wrestling demagogue and Faustian pact maker Vince McMahon began to stylistically move his WWF (now WWE – ask the panda!) promotion away from family orientated entertainment and towards a more hard edged, technical style. Sure, there are still mountains of muscle lumbering around the squared circle, but today’s fans expect a level of professionalism from their performers – and will voice their disapproval if their standards are not met.

Pre show buildup

With this in mind, a queue of people containing  hardcore fans, children and accompanying parents, couples on dates and a small gathering of baby’s head wetters began to make its way inside the venue. Once inside, I was immediately impressed with the setup – a full sized ring encircled by plenty of seating dominated the central space. Merch sellers crowded alcoves and side passages, satisfying fans’ needs for Starbuck tees, El Excentrico luchadore masks and general memorabilia. One particularly interesting stall was run by Sami, a wrestling fan, music promoter and owner of the Horror Shop in Konala. His goods certainly conformed to type – a vast range of macabre offerings were yours for reasonable compensation.

Sami – Purveyor of fine horrors

“We’re trying this out for the first time” Sami told me, flanked by his femme fatale style assistant. “There’s definitely some crossover between wrestling fans and heavy metal and horror enthusiasts. We’re working on providing live metal bands through my label at future shows.” A quick refreshment break later and we were sitting in our seats, enjoying the building atmosphere of expectation. The ring announcer stepped out, snazzily dressed in the traditional “Mean Gene” Okerlund style tuxedo and the night’s entertainment was underway.

The opening bout whizzed by and the impacts were intense, meaty and convincing from my ringside vantage point. Next up was the comically minuscule Sly Sebastian who took on a walking slab of beef in an executioner’s cowl called Pyöveli Petrov. As tradition dictates, outside interference from Herra Tapaturma, Petrov’s manager caused his disqualification and thereby meant Sly won the bout by default. Cheers all round!

Herra Tapaturma causing a DQ

The subsequent matches were wrestling literate, varied in style and excellent in their execution. Highlights included an Abrams Tank of a man named King Kong Karhula whom the crowd took delight in tormenting by waving bananas in the air in a tongue in cheek manner. His opponent was the ever impressive El Excentrico, a luchadore inspired wrestler who gamely sold the match with his larger opponent. The bout climaxed in Excentrico’s body slam into the exposed floor by the hands of a ring invading Petrov, again fulfilling traditional wrestling narrative criteria.

During a short break in the proceedings, I had the opportunity to talk to Diana Majalahti, aka Miss D – wife of Canadian wrestling pro and franchise mainstay Starbuck (an interesting character both inside and out of the ring!) When asked about kayfabe – the traditional wrestling practice of keeping story lines going outside of the ring, she told me that “When you live and work in this industry, and completely invest yourself in the promotions, then of course there’s friction between performers, even if it’s on a subconscious level. You tend to socialise with your own set, so yes – the grudge is real on some level.”

King Kong Karhula being taunted by fans

This certainly played out in the ring. One performer in particular certainly received opprobrium from all quarters, a buff Finnish Swedish pretty boy called Valentine who took every opportunity to put “anatomically creative” holds  on his opponents. Performers gamely sold the spectacle, but seemed to genuinely dislike the whole affair (who wouldn’t!)

Finally, the main event of the evening arrived – and what a matchup we had on our hands! Our combatants arrived in the ring – Heimo Ukonselkä – roughly translated as the Tribal Backsplitter (cool!) – was to face off against one of the most unique wrestlers to be found on these or any other shores. Jessica Love is an athletic, vivacious transexual who has genuine ring skills. The two athletes put on a fantastic show and by the end of a frenetic, see-saw contest a bloodied Jessica Love was DQ’d as Heimo Ukonselkä’s hands were raised aloft in victory.

Valentine getting ready to put one of his infamous holds on Johnny McMetal

There was a short period of time allocated for meeting and greeting after the show. I took advantage and managed to talk to Lady Mina, the Norwegian incumbent Nordic Women’s Champion and victor in her bout against Finnish favourite Sara Elektra.

“I got into wrestling when I was a kid, same as most people in the business” she told me whilst greeting fans. “It’s something I love to do – I especially enjoy getting reactions from the crowd and playing the bad girl role. Sorry for calling you gay by the way!” No problem!

El Excentrico fans

And just like that, the show’s over. A small army of roadies began to swarm over the stage, expertly dismantling the ring for the thousandth time. Wrestlers, fresh out of costume and in their civvies left the back stage area and lent a helping hand. Fans besieged the merch stores, an essential lifeline to many wrestlers who receive a cut of the takings. Everyone was genial, happy and buoyed by the show’s success. And why not? FCF’s wrestling family is a close knit, supportive group that is proud of its achievements and has a wicked sense of tongue in cheek fun. Time to hit the road again – see you at the next event!

John Cozzi

 

 

Fajitas: Face Fillin’ Foldable Food

This week we’ll swing firmly south of the Rio Grande and pay homage to Mexico’s ever adaptable flavour parcels…

In my experience convenience food is rarely convenient – in some cases it’s hard to even categorise it as food. A quick walk down your local high street will reveal an ever increasing horde of pizzerias, burger joints, kebab shops and sandwich bars; all of which offer variants on the same homogenised, bland hunks of sauce slathered muck that the Mc food industry has convinced consumers is appetising. A typical meal uses around the same amount of packaging as your average sofa, and those who eat it usually experience a quasi narcoleptic food coma that feels similar to having a hefty dose of tranqs, emetics and laxatives mainlined into their carotid. Aside from the negative impact on your health, the environment and your wallet, what’s not to like?

Fortunately, there’s an easy to make, infinitely adaptable, healthy (if you so choose) and above all cheap solution to your craving for a quick bite which tastes better than fast food and won’t leave you feeling like you’ve eaten a box of styrofoam. Fajitas, take a bow son. Fajitas are pretty much the sarongs of the food world – their adaptability is limited only by your imagination. You can throw in pretty much any ingredients you can think of and get a tasty portable snack in next to no time. I’m going to stick with the fajita fundamentals and create a vibrant salsa  and guacamole to accompany an authentic beef and pepper filling infused with complex flavours.

Where To Shop

Even though there are plenty of DIY tex-mex kits available in most shops, I would highly suggest creating your own spice blends, as it’s easy to do and will be much cheaper in the long run. Check out my previous blog for tips on where to shop. However, as this is all about convenience, it’s perfectly fine to buy in your fajitas or tortillas instead of making them from scratch.

Tomato Salsa

8 vine ripened tomatoes

2 green jalapeño chillies

A handful of coriander, roughly chopped

2 red onions

1 lime

Salt and pepper, season to taste

Method

Finely chop the tomatoes and spring onions. Deseed and finely chop the jalapeños, then add the ingredients into a bowl along with the coriander and lime juice. Combine, season to taste and leave in the fridge for an hour before serving.

Guacamole

3 medium or 2 large avocados

1 vine tomato

2 large spring onions

Handful of coriander, roughy chopped

2 green jalapeño chillies

1 lime

Salt an pepper, season to taste

Method

Finely chop the tomatoes and spring onions. Deseed and finely chop the jalapeños.  Peel the avocados and remove the stones. Chop into 1cm cubes. Add the ingredients to a bowl and combine along with the lime juice and coriander. Season to taste, serve immediately.

Tip: when preparing the avocado, select ripe ones as opposed to hard ones as they taste better and are easier to prepare. Run your knife around the fruit using the stone as a guide and cut into two pieces. Twist apart in your hands and tap the edge of your knife into the stone. Twist the knife to remove. When peeling, use a spoon if necessary by sliding it under the flesh to remove the skin.

Ground Beef and Pepper Fajita Filling

800g minced beef

1 tsp toasted ground cumin seeds

1 tsp garlic powder

1 tsp onion powder

1 glug of hot sauce

1 lime

Half a lemon

2 cloves of garlic, chopped

1 onion, sliced lengthways

1 red pepper and 1 green pepper, chopped

Salt and pepper, season to taste

Olive oil

Fajitas or tortillas (should be enough filling for 2 packs or 12 tortillas)

Method

Put the meat into a large, sealable tupperware container along with all of the spices, the chopped garlic, the lemon juice, hot sauce and a splash of olive oil. Combine thoroughly, season the mixture then seal and put in the fridge to marinade for and hour. In the meantime, chop the peppers and onions.

Once marinated, heat a splash of olive oil in a large frying pan over a medium heat and begin to cook the onions and peppers. Once the onions have softened and turned translucent, remove the veg from the pan and place into a bowl. Turn up the heat to medium high and add the minced beef. Cook in batches if necessary so as to not overcrowd the pan which steams the meat instead of frying it.  Once the beef is cooked, return the veg to the pan and recombine. Squeeze over the lime juice and remove the pan from the heat.

Fajitas

You can give them a quick blast in the microwave before serving, or if you have time you can wrap them in foil and place them into a preheated oven at 170 celsius 15 minutes before serving.

Leftovers

The beef and salsa will keep in the fridge for several days. The guacamole will keep fresh for a day or two in a sealed container – squeeze lemon or lime juice over it to keep it from turing brown.

There you have it – proper tasty convenience food that ticks all the boxes. Next time we may head back across the Atlantic for some more traditional comfort food fare…

 

Chilli Con Carne: Cowboy Style

This week takes us a couple of oceans and several timezones widdershins around the globe in order to sample a frontier classic…

Finns have a tricky relationship with spicy food. Sure, you can find supermarket shelves stocked with Tex Mex style produce and a decent selection of hot sauces, chillies and salsas is within easy reach of most consumers.  However, I’m pretty sure that it’s Finland’s foreign contingent that is creating the demand for these products, as your average Finn has the same tolerance to piquancy as they do to the sun – they like the idea of it, but are easily burned by the slightest exposure. Never fear. After doing a bit of research, I’d like to share with you my take on an authentic trail hand style chilli con carne with an easily adjustable Scoville rating to suit all palettes.

Chili con carne recipes are like heads – everybody has one – but the recognised chilli authorities agree on a few key ingredients when discussing the original make up of the dish. The main shock ingredient is fresh tomatoes -or the lack thereof. When thought about logically, trail hands wouldn’t have had access to fresh tomatoes when out wrangling and would therefore need another source of flavour and moisture. In fact, as bonkers as it sounds, freshly brewed coffee was often used and it certainly provides an amazing depth of flavour and a savoury note to your pot.

We’ll still be using minced beef – if you really want to be authentic you can used diced steak, but in terms of flavour and price minced beef is a more than acceptable substitute. Otherwise, it’s pretty much the same minimal fuss, easy to prepare dish that has been an American classic for over a century.

Ingredients

Olive oil
1.2kg minced beef
2 medium onions, finely chopped
6 garlic cloves, finely chopped
750ml freshly brewed coffee
2 green chillies, 2 red chillies and optionally two habanero chillies.
1 tsp of toasted cumin seeds
1 tbsp brown sugar
2 tsp chilli powder
2 fresh long green chillies
1 can of kidney beans
A glug of Smoky hot sauce (if you can find chipotle chillies all the better, otherwise use the smoky hot sauce)

Method

Heat the olive oil in a large saucepan over a high heat and brown the minced beef. Cook the minced beef in batches if necessary and ensure the meat is a rich dark brown before moving on to the next batch. Next, turn down the heat to medium, add the onions and cook until slightly browned. Add the garlic and cook until both are softened. Add most of the coffee, season and adjust the heat until you reach a low simmer. Cover and cook for two hours.

In the meantime, slice your chillies vertically and deseed if you want a milder version of the dish. Finely slice and add one teaspoon of each chilli to a pestle and mortar along with a dash of salt, chilli powder and the toasted cumin seeds (if you have the chipotle chillies, use them instead). Grind into a paste/powder and add to the saucepan after two hours of cooking along with the remainder of the chillies. Leave the pan uncovered and continue to cook for another half an hour. Add the beans and smoky hot sauce 10 minutes before the end of cooking. Add the rest of the coffee if the pan begins to look dry. If possible serve after leaving overnight – the flavours will have time to infuse and become more complex.

Leftovers

As always with my dishes, the chilli can be frozen or left in the fridge for several days.

This one is a real gem, I promise you will be a chilli con coffee convert if you give it a whirl! Next week we’ll take a dip south of the border to tackle some yeast based origami…

John Cozzi

Koftas, Kasviksia and Creamy Karma

This week we take advantage of the schizophrenic weather and prepare a hearty dish with a twist of added springtime…

Springtime is upon us… no it isn’t… yes it is… nope… make your mind up! The weather of late has certainly been a little indecisive as to in which season it belongs. Never fear, for all this see-sawing between blissful, bucolic spring zephyrs and Siberian style saw-toothed ice blasts has inspired me to incorporate elements of both seasons into this week’s dish. Sticking to our journey across the Indian subcontinent, we’ll take a look at an all time classic of eastern cuisine and combine it with a fresh, vibrant side dish that graces many an Indian plate.

Koftas are VIP members of eastern cuisine, and come in a myriad of different forms. Traditionally made with lamb, they are equally tasty with whatever meat you have to hand. I’m going to serve them with an Indian style spring salad comprising of fresh, tender vegetables and a light vinaigrette. Both hearty and with a lightness of touch, the dish will be finished off with another indian classic and an all round amazingly versatile accompaniment to many a meal: my raita from my previous recipe. Let’s begin!

Koftas

800g meat (pork, beef or lamb, or any combination of the three)

1 medium onion, very finely chopped

A handful of chopped parsley

A handful of chopped mint

1½ tsp cinnamon

1½ tsp allspice

½ tsp nutmeg

Salt and pepper, season to taste

Olive Oil

Method

Mix all of the ingredients (apart from the oil) together in a large bowl. Roll out into sausages the thickness of your thumb, cover and leave in the fridge for up to 12 hours. Remove, heat the oil in a large pan over a medium high heat and fry until cooked, turning as you go along. Serve immediately.

Indian Spring Salad

1 large courgette

3 carrots

8 – 10 radishes

A handful of chopped parsley

Olive oil

Lemon juice

1 tsp dijon mustard

Salt and pepper, season to taste

Method

Finely slice the courgette and radishes. Peel and grate the carrots. Take a small jar, add one part lemon juice to two parts oil. Add the dijon mustard, season with salt and pepper, then close the lid and shake vigourously.  Add the parsley to the vegetables, add the dressing immediately before serving and toss. Serve immediately.

Raita

Check out my previous recipe for instructions!

Leftovers

The koftas and raita will keep in the fridge for several days. The salad components will stay fresh if sealed in an airtight container and not coated in the dressing. You can freeze any leftover raw kofta meat and defrost for use at a later date.

Thank you for taking my quick tour through India! I’m sure we will revisit the subcontinent in more depth in the future. Next week we’ll head west to check out another of my favourite boot shaped countries…

John Cozzi

 

 

 

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