OTHER RECIPE REVIEWS
REVIEWS OF OTHER RECIPES
Below you will find my reviews of other people's recipes.
Honest reviews from experience.
I will also include my own alterations/adjustments to the recipes.
Scroll down to find the reviews.
OTHER RECIPE- REVIEWS
LAMB KOFTA ROLL
LAMB KOFTA ROLL
LAMB KOFTA ROLL
From ‘FEASTS’ by Sabrina Ghayour.
INGREDIENTS
500g minced lamb
3 eggs
30g flat leaf parsley, finely chopped
2 tbsp pul biber chilli flakes
4 big garlic cloves, crushed
3 tbsp tomato puree
1 onion, finely chopped
1 sheet ready rolled puff pastry
1 tbsp nigella seeds
DIRECTIONS
1. Preheat the oven to 200◦c (fan 180)/ga
From ‘FEASTS’ by Sabrina Ghayour.
INGREDIENTS
500g minced lamb
3 eggs
30g flat leaf parsley, finely chopped
2 tbsp pul biber chilli flakes
4 big garlic cloves, crushed
3 tbsp tomato puree
1 onion, finely chopped
1 sheet ready rolled puff pastry
1 tbsp nigella seeds
DIRECTIONS
1. Preheat the oven to 200◦c (fan 180)/gas mark 6. Line a baking tray with baking paper.
2. Combine the meat with 2 of the eggs, parsley, pul biber, garlic, tomato and onion in a large bowl. Season generously with S&P. Mix the ingredients with your hands until mixture becomes smooth paste.
3. Unroll the pastry. Lay the meat in a long sausage shape across the centre of the pastry. Fold the pastry over the sausage & pinch the pastry around the meat to seal. Transfer to tray.
4. Beat the remaining egg & use to brush pastry all over. Sprinkle over the seeds. Bake for about 25 mins, until pastry deeply golden and crispy.
MY CHANGES
LAMB KOFTA ROLL
LAMB KOFTA ROLL
I used beef mince meat, about 250g and so halfed the other ingredients too.
I use eggs wash to seal the pastry under and on top as well as pinching together first.
For a veggie alternative, I used Quorn mince (120—150g), onion powder instead of onion (my son doesn’t like), s&p, tomato paste and puree’d it slightly.
MY REVIEW
LAMB KOFTA ROLL
MY REVIEW
Was nice, and easier to do with practice and some alterations. Liked the tomato in the pulsed Quorn mince. Will use that stuffing in the future. I would also recommend reducing temp to say 170 cent, and cooking a little longer. It went golden quickly when not ready yet and I had to cover.