Lamb Kibbeh with Asian Pear Salad
Prep time: 35 Cook time: 0 Serves 2
For the Lamb Kibbeh
175g (6oz) freshly minced lamb 2 tbs cooked bulgar wheat pinch Schwartz Paprika pinch Schwartz Cayenne Pepper 1⁄4 tsp Schwartz Allspice, ground 1⁄2 tsp Schwartz Cinnamon
1⁄2 tsp Schwartz Coriander Seed, roasted and ground 1⁄2 tsp Schwartz Cumin, ground 1 tbs mint, chopped 1 tbs flat leaf parsley, chopped
Schwartz Sea Salt and Black Pepper 1 tbs finely chopped red onion
1 spring onion finely chopped 1 tbs cucumber, finely diced and seeded 2 breakfast radishes, halved lengthways with little leaf 1 tsp roasted sesame seeds Finely sliced red or green chilli
For the Endive and
Asian Pear Salad with Sesame, Pomegranate and Coriander Dressing
4 tbs extra virgin olive oil 2 tbs pomegranate molasses (alternatively use pomegranate juice) 1 tbs brown rice vinegar 1 tbs lemon juice 1 small garlic clove, crushed 2 tbs chopped coriander 1 tbs toasted sesame seeds 1 Asian pear, sliced, finely julienned (alternatively use conference pear) 1 endive, halved lengthways, thinly sliced on the diagonal 1 tbs pomegranate seeds
For the Crispy pitta bread
1 pitta bread, split
in half width ways Olive oil
Pinch Schwartz Cayenne Pepper Pinch Schwartz
1. Mix all the ingredients together, season to taste, shape into a rectangle and top with garnishes.
2. Whisk together olive oil, vinegar, pomegranate molasses, lemon juice, garlic and coriander. Toss the endive and pear in the dressing. Put mixture on plate and sprinkle with the toasted sesame seeds.
3. For the Crispy pitta bread drizzle with olive oil, sprinkle with the spices and place under a hot grill until golden.
Red tea chocolate ganache, cinnamon plum compote
Prep time: 15 minutes Cook time: 15
minutes Serves 4
For the Ganache
7g (1⁄4 oz) Rooibos tea leaves 150ml (1⁄4 pint) boiling water 200g (7oz) dark 70% cocoa solids chocolate, chopped
For the Cinnamon Plum Compote
300ml (1⁄2 pint) boiling water 7g
(1⁄4 oz) Rooibos tea leaves 125g (5oz) caster sugar 450g plums, halved
Schwartz Cinnamon Sticks
4. For the ganache, pour the boiling water over the tea leaves, cover and infuse for 2 minutes. Place the chocolate in a saucepan, then strain the hot tea over the chocolate, heat the saucepan on a medium-low heat then whisk until the chocolate has melted. Transfer to a container suitable for refrigerating, cool then chill for 2 hours or until set.
5. For the compote, pour the boiling water over tea leaves and leave to infuse for two minutes. Strain in to a large saucepan and bring to the boil, discarding tea leaves. Add the sugar and cook for 1 minute.
6. Add plums and Cinnamon Sticks then simmer for 8-10 minutes until softened. Remove the plums, and simmer the cooking liquor until thickened, pour over plums and leave to cool, serve at room temperature.
7. To serve, remove the chilled chocolate from the fridge. Dip a tablespoon or ice cream scoop in hot water and scoop out onto a plate. Serve with plum compote.
Water Melon Cooler Cocktail
Prep time: 10 minutes & overnight to make dill ice cubes Cook time: 0 Serves 2
1⁄2 tsp Schwartz Dill
25g (1oz) caster sugar
7g (1⁄4oz) mint
25ml (1fl oz) fresh lemon juice 1 meyer lemon, sliced (optional) 50ml
(2fl oz) tequila gold
50ml (2fl oz) vodka 300ml (1⁄2 pint) watermelon juice 75ml (3fl oz) cucumber juice 2 sprigs of dill, finely chopped
8. To make the ice cubes mix the water and dill and pour into an ice cube tray. Freeze overnight.
9. For the cooler muddle sugar, mint, lemon and lemon slices in base of cocktail shaker, mashing slightly with end of rolling pin until sugar dissolves. Add tequila, vodka, melon and cucumber juice. Shake then strain and pour over dill ice cubes. Garnish with a sprig of mint, shaved cucumber and a little fresh dill. Serve with a straw.