The Spring BBQ, house warming and 65th Birthday
Party
This bit of a knees up had been in the planning for a couple
of months and so with great expectations we went for the open-air, outdoor
option, with a BBQ and also a bit of oven cooking as well. We had originally
thought about a totally Turkish event, but then when the menu planning and then
buying of the victuals’ we decided that the pork neck steaks and spare ribs did
look very nice.
But I went along the road of making my own Kofta buying the
mixed mince (lamb and beef) from the local Turkish butcher (we have found a
very good one in the centre of the Altstadt in Lübeck), we also bought a very
nice leg of lamb and some mutton chops, yes real mutton chops, I haven’t seen
those for many a long year.
We also bought the chicken legs (Linda insists that “the
girls like chicken”, that means, “she
likes chicken”).
So without further ado lets get on with making then Kofta.
I had read various recipes for Kofta both online and in Turkish
and other East Mediterranean cook books. I
then went my own way. So to do it my way you shall require:
20 soaked kebab skewers (I used the bamboo satay ones)
1 kg of mince 50% lamb, 50% beef
3 medium onions diced fine
3 cloves of garlic crushed through a garlic press
1 tbsp of chopped mixed fresh herbs (I used parsley, mint
and coriander in proportions of 50% - 30%- 20%, keep the stalks)
Juice of 1 lemon
2 tsp of tomato puree
1 tbsp of Cig Kofta Baharat spices (buy in any Turkish
grocery store)
2 tsp of cardamom powder
2 tsp of dried oregano
2 tsp of Marigold vegetable powder
2 tsp chilli flakes (you can use fresh but we brought some
back with us from out Turkish Hols)
Put the mince into a large bowl, and add the garlic and
onion and give it a good mixing, I always think that it is best done by
squeezing it through your well scrubbed pinkies. When the garlic and onion is
well blended add the chopped herbs and again work it in with your hands. Add
the lemon juice and tomato puree and again mix well, next add the Kofta spices and
then the cardamom, dried oregano and marigold powder. Give it all a good mixing
before finally adding the chilli flakes, next heat some oil in a frying pan and
make a small patty and fry it, this is to test the seasoning, as once made
that’s your lot. We tasted and the general consensus was it could take a bit
more lemon a touch more chilli, so we upped the lemon by another ½ tsp and the
chilli by 1 tsp. Fried another patty and then covered and put into the fridge
to allow the herbs and spices to do their work.
About ½ hr before ready to BBQ, I formed the Kofta into the
traditional cigar shape around the skewers, put onto an oven tray, covered and
put back into the fridge until needed.
Grilled Mutton Chops
While at the Turkish butchers, I enquired about lamb chops,
pointing at a pile of chops in the chilled counter, he said that those were
mutton chops but he could cut me some lamb ones, I replied no way, give me the
20 mutton ones (I much prefer the taste of mutton to lamb, but it is almost
impossible to get in Germany).
So I sprinkled them with some Turkish lamb spices that we
had, yes you guessed it, brought back from out Turkish holidays. Chopped some
mint and sage and sprinkled this on them making sure it went on both sides
drizzled them in olive oil and lemon juice. These I layered in a pyrex bowl
until all the chops were used up. Lid on and into the fridge to await to great
event.
Slow roasted Oriental spiced leg of lamb
1 leg of lamb (ours was just over 2kg)
2 cloves of garlic cut into 20 slivers
20 sprigs of rosemary
20 pieces of anchovy filets
2 tbsp of Turkish lamb spices
1 tbsp olive oil
For bed of aromatics and the sauce
1 large carrot diced
2 slices of celeriac diced
1 small leek cut into rings
1 large onion diced
2 cloves of garlic crushed
The squeezed lemons that you used for the Kofta
The herb stalks kept over from the Kofta
2 Ltr of made up marigold stock
If the leg still has the shank attached get the butcher to
saw this off, it will make a great slow cooked meal. Cut any excess fat off,
with a small sharp knife cut small slits in the leg (about 12 on the meatier
side and 8 on the other side). Insert a piece of anchovy, a piece of garlic and
a sprig of rosemary into each of the slits. Sprinkle it all over with the lamb
spices and sprinkle it with the olive oil, rub it well into the leg.
Add the root vegetables into the base of a deep roasting pan
along with the lemons, herb stalks and stock into the roasting pan,
place the
leg on top and turn the oven up full. When it reaches top heat place the
roasting pan into the oven and brown it all over. Turn the heat down to about
150°C cover with a layer of heavy duty foil (or 2 layers of normal) and cook
for a good 2 hours checking at regular intervals and add more liquid as and
when required. The meat will be falling off the bone and succulent, carve it
from the shin end to the thigh in thick slices. Pour the liquid out of the
roasting pan through a sieve into a saucepan and skim off the excess fat that
rises to the top, boil down to make a thick rich lemony sauce to serve along
with it.
Serve with rosemary potatoes
Par-boil 2 kg of small new potatoes (or larger potatoes cut
into bite size pieces), drain and pour into a roasting pan, sprinkle with olive
oil, chopped rosemary and a good sprinkling of Salt and pepper. Place into a
hot oven to brown and finish cooking.
And a warm green bean, tomatoes, onion salad.
1 kg of young green beans (topped and tailed, if you have a
daughter handy get her to do this)
2 large onions (diced)
2 cloves of garlic (crushed)
1 large tin (800g) of diced tomatoes, you can used fresh
ones but you would require a good kg and then skin, deseed and chop about 1 kg
and as my daughter had had already topped and tailed the beans she may have
been a bit peeved.
2 tbsp of olive oil
2 tsp of chopped herbs (I used rosemary, thyme and oregano,
but the choice is yours)
Sea salt and fresh ground pepper to taste (I used chilli sea
salt)
Boil the beans in plenty of boiling salted water, but just
until they are a-la-dent (still got a bit of crunch) and strain. Heat 1 tbsp of
oil and soften the onions (translucent) add the garlic and also fry briefly
together, add the tomatoes and then the beans, mix well together and pour over
the remainder of the olive oil add the chopped herbs. Adjust seasoning with
salt and pepper, serve warm.
A few chopped black olives go very well with this, but as
Janice had used these for the village salad, I didn’t have any left.
Village Salad
1 large cucumber Skinned, deseeded and chopped
1 red pepper cut into sticks
6 large tomatoes deseeded and chopped
1 large sweet onion chopped
2 pkts of sheep cheese (I used Bulgarian from ALDI)
1 handful of pitted black olives
1 handful of chopped parsley
1 tsp of oregano (fresh if you have it or dried if not)
A few leaves of basil ripped into pieces
Juice of 1 lemon
1 tsp of red wine vinegar
Pepper and salt to taste
Mix the cucumbers, red peppers, tomatoes and onions together
(I like a quite chunky salad), mix in the olives and cut the cheese into dice
(there are some that will slice it and place it on top) and add this, mix the
lemon juice and vinegar together with the herbs salt and pepper pour this over
and mix well (I find that if the cheese breaks up it adds to the taste).
Lemon Chicken legs
10 chicken drumsticks (the bottom parts, that are about 3 bite
sizes)
Juice and zest of 1 lemon
2 tbsp of olive oil
2 tsp chopped fresh thyme
1 tsp course sea salt
1 tsp fresh ground black pepper
Place the chicken legs in a bowl. Mix the lemon juice and
zest, olive oil, thyme, salt and pepper together in a small jug. Pour over the
legs and rub in well, place on a shallow baking dish, pouring over any
remaining marinade, cover and allow to stand in a cool place (refrigerator) for
about an hour. Remove from the refrigerator and place in the oven and bake at
180°C until cooked through, turning
regularly and ladling over the juices from the bottom of the dish. You can
either stop before they take on colour and finish off on the BBQ or turn up the
heat and brown in the oven (this is what we done as space on the BBQ was at a
premium.
Linda had made a vanilla cream sauce, it should have been a
pudding but didn’t set, but went well with the defrosted (last years harvest)
black berries, gently warmed through with a sprinkling of cinnamon and a splash of port.
Our cookery club and friends had decided, nay been
instructed to bring desserts, and they really did go to town, we had a
fantastic Tiramisu, poached pears, poached rhubarb, raspberry torte, the
recipes for these shall follow later.
I had been very lucky and got 1 case (12 bottles) of very
fine red wine from friends that because of ill health couldn’t come to the
party but never the less sent the case per post, thanks Marga and Ewald. Added
to this was 6 bottles of Portuguese Weissherbst, 6 bottles of Pinot Grigio, 6
bottles of Sekt (German sparkling wine) and 6 bottles of prosecco (the girls
like this, or so Linda said)
We had also got in 20 Ltr of beer in 5 Ltr barrels
(Krombacher), a dozen bottles of Hefe Weizenbier. We now have a drinks cabinet
that is full to over flowing, so we shall not need to buy any replenishments
for the foreseeable future.
I think all had a great time even though the weather was
terrible and I BBQ’d on the balcony and used the kitchen almost to its full
potential (just need to get the second oven running). We also had a great
evening watching the European football final, pity about the result.
The Kikoklu, Janice, Heike and Birte also had a full British
breakfast on Sunday morning before departing for Kiel and in the case of Janice
Berlin, that was ever so nice, very traditional, bacon, sausages, scrambled
eggs, black pudding, baked beans (Heinz of course), grilled tomatoes and sautéed
mushrooms. Fresh coffee and/or tea, toast, orange marmalade (sorry Kalle if I
had known I would have asked you to bring some of “your” own make).
So that was our House Warming and my 21st oops I mean my 65th Birthday all rolled into one. Pity the weather could not have stayed nicer, but you can't have every thing in life, well not all at once, we had good food, good beer, good wine and most of all great guests.
Sprinkle with fresh chopped herbs and a sprinkling of sea salt and a few turns of pepper
