Saturday, 26 April 2014

Meatballs with roasted potato wedges, green peppers. Greek yoghurt and Tahini drizzle... mmmmm

Just before Easter I had the pleasure to meet the girls from Total Yoghurt along with Tonia Buxton (the gorgeous Greek cook from off the telly...) for a Greek Easter cookery masterclass.  One of the brilliant things we made (and ate) were lamb meatballs, cooked together with potatoes and courgettes in the oven.

It inspired my look into the fridge, and I found :

Beef mince
Green Peppers
Charlotte potatoes
Greek Yoghurt..

So roughly following Tonia's recipe (that I've copied here for you..) I ended up with these:

  • Greek Lamb Pattie Tray Bake
Serves: 4

100g TOTAL Greek Yoghurt
100g fresh wholemeal breadcrumbs
400g lamb mince
1 egg, beaten
1 tsp ground cumin
4 red onions (2 finely chopped, 2 cut into wedges)
Large handful mint, chopped
4 waxy new potatoes, ie charlottes cut into wedges
4 courgettes, halved & quartered lengthways
250g pack midi tomatoes on the vine
2 unwaxed lemons cut into 6 wedges each
4 tbsp olive oil
100g feta cheese, crumbled
  1. Heat the oven to 200°C / 180°C Fan / Gas Mark 6.
  2. Put the breadcrumbs, the lamb mince, egg, plenty of seasoning and cumin in a bowl.
  3. Add the chopped onion and sprinkle in half the chopped mint. Give everything a good mix and shape into 8 patties.
  4. Lightly oil a large, shallow roasting tray and add the patties.
  5. Place the onion wedges on the tray around the lamb patties with the potatoes, courgettes and tomatoes. Drizzle with olive oil and season. Bake for around 40 minutes, turning & basting everything once halfway, until the lamb is cooked though and the vegetables are tender. Remove from the oven and sprinkle with the feta and remaining mint.
  6. Serve with a yoghurt and tahini sauce.

Thank you Tonia and Total for an amazing masterclass, and a fab idea for a quick easy dinner :) 

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