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.
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.
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.