Koftas make great party food

Hi R
In the first week of November we have a special horse race, called the Melbourne Cup where the whole nation stops to pick a winner.  Once this event is over, it's time to make plans for Christmas which of course involves food. 

These koftas make great party food for the silly season or even for a birthday party, a BBQ or a family meal. This recipe is for OJ who is turning one next week, and is having a party. He loves spicy foods (like his nonna and eats amazing things like avocados!)
Nonna Clara

A kofte is a Middle Eastern and South Asian meatball. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb mixed with spices and/or onions. The meat is often mixed with other ingredients such as rice or bulger. They can be BBQ'd, grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce or a yoghut sacce. In Arab countries, kufta or kefta is usually shaped into cigar-shaped cylinders.

Kofte with mint yoghurt dressing is great party food

Meatballs / kofte with mint yoghurt dressing
Makes approx 16
For the mint yoghurt sauce combine
1/2 cup thick natural yoghurt (greek)
2 tbsp mint, finely chopped
Juice of 1/2 lemon

For the meatballs750g / 1 1/2lb good quality lamb mince o(r a mixture of lamb and beef)1 cup fine fresh breadcrumbs
1 onion, finely chopped or processed
1 tsp fennel seeds, dry-roasted, finely ground (or ground fennel)
1 tbsp cumin seeds, dry-roasted, finely ground (or ground cumin)
1/4 cup finely chopped mint and/or combination of mint and parsley
1 tbsp lemon zest
1 egg white
salt and pepper
Oil
Combine ingredients; season to taste. Refrigerate for 1-2 hours if possible to allow flavours to mingle and make mixture easier to handle.

Mould the meat mixture into small sausage shapes and skewer with metal or wooden
kebab sticks (soaked in water for 20 mins).
Spray with a little oil and cook on BBQ for 5 to 8 minutes, turning once.

Drizzle with yoghurt sauce or serve sauce separately. Serve with toasted pita bread and
lemon wedges.

Variation - Moroccan Kefters - Substitute fennel for paprika,
and instead of 1/2 cup mint, use a combination of chopped coriander,
mint and flat-leafed parsley.
Season with black or cayenne pepper and serve with Moroccan bread.
Variation 2- Alternatively form into balls or patties, BBQ or cook in the oven and call them spicy meatballs.

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Spicy chicken cakes with Asian dipping sauce a versatile winner

Hi there

Yesterday's baby shower was a huge success - more finger food - I love it!!
Versatile little morsals, chicken cakes can served hot or cold, are great finger food, perfect for picnics, a starter served on a bed of rocket or spinach (dressed with a little of the dipping sauce) or as a main for lunch with a salad.

For a different spin, form mixture into small balls and serve as finger food using tooth picks to serve or pile mixture into a loaf tin and slice to serve.


Clara






Spicy Asian Chicken Cakes
Chicken mince – half kilo / 3/4 c breadcrumbs
1 onion or 2 Spring onions - chopped
Grated rind of 1/2 lemon or lime (no pith)
2 tbsp sweet chilli sauce
2 tbsp soy sauce
1 tbsp fish sauce (optional)
1 egg, beatenfinger
1-2 cloves garlic & 2 tsp chopped ginger
Coriander leaves and stems – 2-4 tbsp chopped
Salt & freshly ground black pepper


Spoon mixture into an egg ring to make a round shape - place on oven paper spray with oil. Cook in preheated oven (medium to high) for about 20 mins.


Can be reheated before serving with a dipping sauce of equal amounts of fish Sauce, sweet chilli sauce and lime juice – add choppedClick on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au
 http://www.babyboomerconnections.com.au/

Pumpkin and Lentil Soup heralds Halloween.

Hi there
Autumn in Wisconsin, is definitely about pumpkins - they are everywhere - all shapes and sizes, some too pretty to cut into.  And of course it is nearly Halloween.  America does Halloween better than Australia, perhaps because it originated there - but what I liked about it was that there was a high level of supervision of the trickers and the treaters, a definite time set for this dental disaster, and the high degree of participation. 

Of course we have to have a pumpkin dish - this hearty soup from Bill Granger's latest book, "Bill's Basics" which is wonderfully textured, and spice laden.  And of course,  nutritious, and low in fat and sugar to help you to 'Fit in your Jeans

Clara
ps I think I'll wear the batlady outfit for Halloween.

Spiced Pumpkin and Lentil  Soup
1.5 kg/3lbs butternut pumpkin, peeled, cut into 3cm cubes
750 g / 1.5 lb tomatoes, quartered
6 garlic cloves, peeled
1 small carrot, chopped
1/4 cup olive oil (or less)
1/2 to 1 tsp dried chilli flakes
2 tsp ground cumin
2 tsp ground coriander (or fresh coriander chopped
2 tsp paprika
5 cups vegetable or chicken stock
3/4 cup red lentils


to serve
yoghurt
crusty bread
sumac - (optional)


Preheat oven to 180 C.  put the pumpkin, tomatoes, garlic and carrot in a large flameproof casserole dish, drizzle with olive oil, sprinkle with spices and season with sea salt and ground black pepper.  Cover the dish and bake for 1 1/2 hours or until the vegetables are soft.


Roughly mash the vegetables with a fork or potato masher and stir in the stock.  Put the casserole dish on the the stovetop over medium heat and bring to the boil.


Add the lentils, reduce heat to low and simmer for 15 to 20 mins until lentils are tender. Add a little extra stock or water if the soup becomes too thick.  Season and ladel into bowls.  Top with a dollop of yoghurt and a sprinkle of sumac and serve with crusty bread.
Serves 4-6

Pumpkin Nutrition
A dead giveaway is the bright orange colour that it is loaded with an important anti- oxidant, beta carotene.   Current research indicates that a diet rich in beta carotene offers protection from degenerative diseases and aspects of ageing.
Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au