Serve : 8 - 10
Time : 4 hours 10 min
Flavour : lamb
INGREDIENTS
1.5 kg (3lb) boned shoulder of lamb
For the stuffíng:
1 large aubergíne, thínly slíced
3 tbsp olíve oíl
1 large oníon, peeled and fínely slíced
1-2 large cloves garlíc, peeled and crushed
3 tbsp each chopped fresh parsley and mínt
1 tsp dríed oregano
Salt and black pepper
250ml (8fl oz) whíte wíne
Juíce of half a lemon
4 large, or 8 med-sízed, potatoes, cut ínto chunks
Serve : 4
Time : less than 1 hour
Flavour : salad
INGREDIENTS
Prep & Cook : 30 min
Makes : 12
- 200g fish, chop
- 1kg prawns, peel and chop
- 1/4 cup coconut milk
- 1/4 cup coriander leaves, plus extra, to serve
- 2 tbsps red curry paste (use fish curry paste)
- 1 tbsp brown sugar
- 2 tbsps sesame oil
- 1 tsp fish sauce
- lime wedges, to serve
MIXED PICKLE
- 2 tbsps white vinegar
- 2 tbsps caster sugar
- 1 carrot, peel into ribbons
- 1 cucumber,peel into ribbons
COOK
- Preheat oven at 180 C.
- Lightly oil a 12-hole muffin pan.
- Place half the fish and half the prawn meat, coconut milk, coriander, curry paste, sugar, oil and sauce in a food processor. Process until almost smooth. Transfer to a bowl with remaining fish and prawn meat.
- Spoon mixture evenly into the muffin pan. Smooth the surface of mixture with a wet metal spoon. Bake for 10 to 15 mins.
- Meanwhile, combine vinegar and sugar in a small saucepan. Stir over low fire until sugar dissolves. Place carrot and cucumber in a bowl. Pour warm vinegar mixture over and chill until ready to serve.Serve, hot or cold, mixed with pickle, lime wedges and coriander leaves.
TIP: Keep leftover mixed pickle in one of Tupperware's Freezer Mates. These plastic containers seal in freshness while reducing the possibility of contamination.
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