Middle Eastern Lamb with feta and tomato salad March 16 2014

Middle Eastern Lamb with feta and tomato salad

Serves 4

Ingredients

1kg  Lamb loin chops (any lamb cut will do in reality and sometimes I use lamb leg slices and strips

3 – 4 tspn Black Market Spices Middle Eastern Sharwarma spice blend

Olive oil

Sea salt and pepper

150gr Feta cheese – crumbled

2 spring onions finely sliced on a bias

250gr Cherry tomatoes

Vinaigrette dressing – 50ml each EVO and cider vinegar, seasoning, 25ml mint sauce

Method

Rub the Black Market Middle Eastern spices all over the lamb, season slightly and set aside for 30 minutes.

Heat a large non-stick frying pan over a high heat, add a dash of olive oil and until just browned and medium rare (pink)

Add cherry tomatoes, spring onions, feta, mint, vinaigrette and stir until well combined. Season with salt pepper.

Serve the lamb with the salad….devine and refreshing.

Rose Water perfumed Honey and Fig Couscous March 16 2014

Rose Water perfumed Honey and Fig Couscous

A favourite of North Africa. The Black Market Spices Tagine North African spice blend is just awesome with the couscous. The recipe is based on a sweet couscous recipe (Seffa) that is perfect with spicy food. The richness of the figs and honey make this dish ideal as an accompaniment to dishes that carry a bit of spice, also great as a dish on its own.

Serves 4

Ingredients

200 grm couscous

1 cinnamon quill

2 oranges (1 zested) and 2 juiced

1 lemon (1 zested) and 2 juiced

6 tablespoons runny honey

¼ cup diced dried figs

2 – 3 tspn Black Market Spices Tagine

50ml rose water

Olive oil

50gr Butter

Water – extra for cooking couscous

Sprigs of fresh mint – for garnish

Method

In a large flat heavy bottom saucepan add the orange and lemon zest and juice, the cinnamon quills, clove, honey and the Black Market North African spice and about a cup of water. Bring to the boil. Adjust flavours if necessary by adding more citrus zest or juice and a bit of honey.

Slowly add the couscous to the pan stirring with a wooden fork or wooden spoon. Add a little olive oil and a dash of sea salt.. Add the diced figs and stir in gently. Add more moisture if required by adding boiling water

Present the couscous on a warmed serving platter with a spicy dish or serve as a cold salad.