My parents gave me a really big barbecue as a present for my graduation. We fired it up for the first time it today. I made potato salad with grilled bell pepper, lamb kofta, tzatziki and marinated chicken legs. I also wanted to put some salmon on the bbq but we couldn’t eat any more so we’ll have that tomorrow.
The recipe for grilled lamb kofta I got from Jamie Oliver’s website. It requires an ingredient which I hadn’t used before: sumac. If you’re in Wageningen, you can buy it at the Toko. It’s not on the shelf with the other spices. Just ask the owner to show you where it is, she’ll help you. I didn’t want to mince the meat myself so I bought minced lamb from the butcher at saturday’s market. It’s very good!
Potato and grilled bell pepper salad:
bell peppers (i used 3 red ones and 1 green one)
zest and juice of 1 lemon
1/2 small pack of cottage cheese
a few pistachio nuts
a few leaves of parsley, finely chopped
a pinch of cayenne pepper
salt & pepper.
Peel the potatoes and cut them in thick slices. Big potatoes can be halved lengthways first.
Make a dressing of 1 part lemon juice and 3 parts oil, cayenne pepper, salt, black pepper and the zest of the lemon.
Deseed the peppers and slice them in large pieces that are as large and as flat as possible. Put some oil on the skin of the peppers and put them on a very hot barbecue or in a searing grill pan with the skin side down. You’ll want to skin to go black and blistery. Once the flesh is soft, take them off the barbecue and allow them to cool down.
Meanwhile, boil or steam the potatoes. Once they are done, drain them and put them back in the pan. Add half the dressing and stir it through.
Peel the black skins from the peppers then slice the peppers and mix them with the parsley, pistachio nuts, cottage cheese and remaining dressing to the potatoes. Stir and then serve on a pretty plate.
Easy, refreshing and great with spicy food such as the lamb kebabs.
1 clove of garlic per person
Wash the cucumber. Cut it in half and use a spoon to scoop out the seeds. Throw those away (maybe you can use them to grow a cucumber plant?). Grate the cucumber on a coarse grater. Put the grated in a sieve and squeeze most of the liquid out of it. It shouldn’t (and can’t) become dry, you just don’t want to dilute the yoghurt too much with the cucumber’s juices.
Mix the cucumber through the greek yoghurt. I can’t give you quantities. About the same volume cucumber as yoghurt.
Peel and grate or crush the garlic and stir it through the yoghurt with cucumber.