As we embrace cold temperatures and nights out turn to nights in, we look to our culinary columnist and Executive Chef, Paul Watters, to share some dishes destined to impress.
This week we have a spiced minced beef kofta with a tomato, spring onion and cucumber mixed leaves salad, paired with a pomegranate drizzle and minted chilli yoghurt dressing.
First Off – The Koftas (Prepare 2 hours before cooking)
200g lean minced beef
1/2 teaspoon of Smoked Paprika
1/2 teaspoon of Cumin
1/2 teaspoon of dried Coriander
1/2 teaspoon of Chilli Powder
2 tablespoons of dried mixed herbs
1 handful of fresh flat leaf parsley (chopped)
2 Cloves of garlic (crushed)
1 handful of fresh coriander (chopped)
1 lemon (squeezed and juiced)
Salt and pepper to Season
1 egg(beaten)
A sprinkle of Smoked paprika
Gather a large bowl and combine all the ingredients.
Once mixed thoroughly, shape the mixture into balls. Chef Tip (slightly smaller than ping pong balls) and then gently roll on the palm of your hand to mould. This will allow for approx. 10 koftas.
Once you have reached the desired mould, refrigerate for at least 2 hours before cooking.
Next Up – The Salad
2 large tomato (halved then Sliced)
4 cherry tomatoes (halved)
1/2 cucumber (cut lengthways and sliced at a angle)
1 Spring onion (rinsed and sliced fine)
1/2 bunch of flat leaf parsley (roughly chopped)
4 handfuls of mixed leaves
Salt and pepper
A drizzle of olive oil to blend the ingredients.
The Yoghurt Dressing
6 Tablespoons of Natural yoghurt
1 lemon (squeezed and juiced)
1 teaspoon of chilli flakes
1/2 bunch of fresh mint (picked and chopped)
Salt and pepper to season
For the dressing mix all the ingredients in a bowl and leave in the refrigerator.
The pomegranate Syrup (available in most food stores)
By this stage, you will be ready to start cooking. So Remove the Kofta from the refrigerator and drizzle a little olive/rapeseed or vegetable oil over the top and gently massage the Koftas.
Bring a medium-sized frying pan to medium heat placing the Kofta in clockwise. Gently cook for approx. 5 minutes on each side.
Turn down the heat and gently cook for a further 3-4 minutes, turning occasionally.
Serve Up & Enjoy
Place the salad at the top of the plate and place the kofta below.
Drizzle over the dressing or serve separately in a small ramekin.
And finally, lightly shower with the Pomegranate Syrup, and sprinkle a little smoked paprika.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
