Clare Buchanan Clare Buchanan

Slow Cooked Spiced Lamb Shoulder with Chermoula Yoghurt

(Serves 6)

Ingredients

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp smoked paprika

  • 1 tsp ground cinnamon

  • 1½ kg lamb shoulder bone-in

  • 3 tbsp olive oil

  • 2 onions sliced

  • 4 cloves of garlic crushed

  • 1 C chicken stock

  • 5 pita pockets

  • 1 telegraph cucumber sliced

  • 3 tomatoes sliced

  • 1 red onion sliced

Yoghurt Chermoula

  • 1 handful fresh coriander roughly chopped

  • 1 handful fresh parsley chopped

  • ½ handful fresh mint chopped

  • 3 cloves of garlic crushed

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp smoked paprika

  • 1 lemon zest and juice

  • 1 Cyclops Greek Yoghurt

Instructions

  • Heat the oven to 150°C or alternatively you can use a slow cooker

  • In a small bowl, mix together the cumin, coriander, smoked paprika, cinnamon, and a good sprinkle of salt and black pepper.

  • Rub the spice mixture evenly over the lamb shoulder.

  • Heat a drizzle of oil in a large frying pan over medium-high heat.

  • Sear the lamb on all sides until browned.

  • Place the onion and garlic in the base of a large casserole with a lid (or slow cooker). Sit the lamb on top and pour in the stock. Cover and cook for 4-5 hours (slow cooker on low for 7 hours) until the lamb is tender and falling off the bone.

  • To make the Yoghurt Chermoula, place the coriander, parsley, mint, garlic, cumin, coriander, paprika, lemon zest and juice in a blender and blitz until smooth. Stir through the yoghurt and season to taste with salt. Refrigerate until needed.

  • Once the lamb is cooked, remove excess fat and shred the meat using two forks.

  • Toast the pita pockets and cut into wedges.

  • Serve the shredded lamb on a platter, drizzled with yoghurt chermoula. Arrange, tomatoes, cucumber and red onion alongside.

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Clare Buchanan Clare Buchanan

Pasta with Salmon & Yoghurt Greens

- Ingredients -

▪️ 200 g spiral pasta

▪️ 1 tbsp Olive Oil

▪️ 1 1/2 zucchini sliced

▪️ 60 g baby spinach leaves

▪️ 1/2 cup frozen peas

▪️ 1 1/2 clove of garlic crushed

▪️ 1/2 lemon zest and juice

▪️ 1/2 cup of Cyclops Yoghurt

▪️ 75 g hot smoked salmon

- Instructions -

▪️ Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until just tender. Reserve about 1/2 cup of pasta water before draining.

▪️ Heat a film of olive oil in a large frying pan over medium heat. Add the zucchini to the pan and cook for 3-4 minutes, turning at times, until just tender.

▪️ Add the baby spinach, peas and garlic to the pan and cook for a further 2-3 minutes. Season the mixture with salt and black pepper to taste.

▪️ Reduce the heat to low, then stir in the yoghurt, lemon zest, and lemon juice. Mix until well combined. If the sauce is too thick, add a bit of the reserved pasta water.

▪️ Add the pasta to the pan and flake in the smoked salmon.

▪️ Toss everything together until the pasta is evenly coated.

▪️ Divide the pasta among plates.

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Clare Buchanan Clare Buchanan

Gochujang Yoghurt Fried Chicken with Rice & Salad

Ingredients:

▪️ 2 tbsp Gochujang paste

▪️ 1/4 cup Cyclops Greek Yoghurt

▪️ 1 tbsp soy sauce

▪️ 1 tbsp runny honey

▪️ 1 clove of garlic - crushed

▪️ 2 cm fresh ginger grated

▪️ 325 g chicken thigh fillets

▪️ 3/4 cup jasmine rice

▪️ 1/2 cup rice bran oil

▪️ 1/2 cup plain flour

▪️ 60 g mesclun salad mix

▪️ 75 g cherry tomatoes halved

▪️ 1/2 cucumber sliced

▪️ 1/2 red onion thinly sliced

▪️ 1/2 tbsp sesame seeds toasted in a dry frying pan

Dressing:

▪️ 1 1/2 tbsp olive oil

▪️ 1 tbsp rice vinegar

▪️ 1/2 tsp soy sauce

▪️ 1/2 tsp runny honey

Instructions:

▪️ In a bowl, mix together gochujang, yoghurt, soy sauce, honey, garlic, ginger and a good sprinkle of salt and pepper.

▪️ Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or longer if possible.

▪️ Cook the rice according to packet instructions.

▪️ Heat a generous amount of oil in a deep sided frying pan or wok.

▪️ While the oil is heating, lift the chicken from the marinade and toss in a bowl with the flour.

▪️ Once the oil is hot but not smoking, cook the chicken in batches until crisp and cooked through. Drain on paper towels.

▪️ In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.

▪️ In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, salt, and pepper. Drizzle over the salad and toss to coat.

▪️ Serve the chicken with rice and salad, garnish with sesame seeds.

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