Spicy Lamb Patties With Cauliflower Almond Rice Recipes

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
• Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

Steps:

• In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.

Steps:

• For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across).
• Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
• For the rice: Combine the raisins and 1 cup of water in a microwe-safe bowl; microwave for 1 minute, then drain and set aside.
• Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
• Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
• Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
• Serve the lamb patties over the cauliflower rice.
• Cook's Note: If you can't find harissa, substitute with 2 teaspoons tomato paste mixed with 1/4 teaspoon cayenne pepper and 1/4 teaspoon lemon juice.
• Use gloves when forming the patties to avoid getting the spicy paste in your eyes.
• You can also cook the patties in a 350 degree F oven until cooked through.

Steps:

• Soak the raisins in warm water until plump, about 15 minutes. Drain and set aside.
• Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes. Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes.
• Add the cauliflower to the skillet, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
• Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt. Serve warm.

Steps:

• Pour the rice and water into a small pot with a lid and add saffron, almonds, apricots and seasoning.
• Stir gently and bring to a slow steady simmer, stir and cover with a tight fitting lid.
• Simmer for 15 minutes on low heat.
• Without opening the lid turn off the heat and let the pot rest at least five to ten minutes or so before serving. Enjoy!

Steps:

• In a large pot melt the butter, add the rice, and stir to coat the rice with the butter. Do not fry the rice.
• Add the water, stock cube and salt. Bring to the boil, reduce the heat to minimum, cover the pot and cook for 10 minutes, or until all of the water has been absorbed by the rice. Let the rice stand covered for 10 minutes.
• In the mean time remove the seeds from the pomegranate.
• Stir the almonds and pomegranate seeds into the rice and serve.

Steps:

• Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
• Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut off enough of the cauliflower stalk so it sits flat, then cut a deep cross in the base of the stalk. Sit the cauliflower on a piece of foil, then rub over 1 tbsp oil. Sprinkle over 2 tbsp water, season well, then cover tightly with the foil, sealing the water and cauliflower inside the package. Put in a baking dish and cook for 1 hr 30 mins.
• Meanwhile, cook the onions with a pinch of salt and 2 tbsp oil in a pan until soft and translucent. Stir in the garlic, mace, thyme leaves and flour and stir for 2 mins, then add the almond milk. Bring to a simmer, stirring, then season. When slightly thickened, remove from the heat and stir in the soya cream and mustard.
• Rub the breadcrumbs with the remaining oil. Stir in the almonds.
• Uncover the cauliflower and return to the dish. Pour the sauce all over the cauliflower and into the dish. Scatter the crumbs on top, and tear over the two whole thyme sprigs. Turn the oven up to 200C/180C fan/gas 6. Bake for 15-20 mins more, until the sauce is bubbling and thickened slightly, and the crumbs and cauliflower are golden. Cut into wedges and serve with a green salad and some garlic bread.

Steps:

• Heat 1 tbsp oil in a large frying pan, fry the onions with the ginger, garlic and spices for 5 mins until soft, then tip into a large bowl to cool.
• Mix together the lamb, peas and egg with the onion and season with a little salt. Shape the mixture into 12 patties. You can freeze for up to one month at this stage, then defrost in the fridge. Alternatively, refrigerate up to 1 day in advance. Heat the remaining oil in the pan and fry the patties, 4 mins each side, or until cooked through.