2019-08-01_Red_UK

118

August 2019 | REDONLINE.CO.UK

LIVING

SERVES 4

PREPARATION TIME

20 minutes, plus marinating

COOKING TIME about

10 minutes

O500g tub plain natural

yogurt

O2 garlic cloves, crushed

O1tsp ground coriander

O6tbsp tandoori spice

marinade

O2 large haddock loins

(each about 300g), halved

OVegetable oil, to brush

FOR THE PICKLED SALAD

O1 small cucumber

O½ red onion, cut into

thin rings

O1tbsp white wine vinegar

O1tbsp caster sugar

TO SERVE

O4 small garlic and

coriander naans

OMango chutney

OSmall handful fresh

coriander, roughly chopped

1 In a large non-metallic bowl,

mix yogurt, garlic and ground

coriander with salt and freshly

ground black pepper. Spoon

half into a serving bowl, then

cover and chill. Mix the

tandoori marinade into the

remaining yogurt mixture,

then add the fish, turning to

coat. Cover and chill for 1hr.

2 Meanwhile, make the pickled

salad: peel the cucumber into

ribbons. Add to a bowl with the

remaining ingredients. Set aside

to pickle until ready to serve.

3 Heat a large griddle pan,

frying pan or barbecue over

medium-high heat. Brush with

oil. Lift fish out of the marinade

and cook (skin-side down,

if present) for 8min, turning

halfway, until it starts to flake.

Once fish is cooked, toast naans.

4 Serve the fish in the warm

naans with the reserved garlic

yogurt, pickled salad, mango

chutney and fresh coriander.

Tandoori fish

Chunky white fish fillets make a healthy change to

a usual burger. Cod works well in this recipe, too.

SERVES 4
PREPARATION TIME
15 minutes, plus chilling
COOKING TIME about
15 min u t e s

O150 g t ub hummus
O2tbsp Greek yogurt
OOil, to brush
O4 flatbreads

FOR THE BURGERS
O1 red onion, finely chopped
O500g pack 20% fat lamb

mince
O2tbsp rose harissa paste
O1 medium egg
O1tsp each ground cumin
and coriander
O2 garlic cloves, crushed
O2tbsp mint leaves, roughly
chopped, plus extra leaves
to garnish
TO SERVE
OLarge handful rocket
O100g feta, crumbled
O2tbsp pomegranate seeds

1 To make the burgers, mix all

of the ingredients (reserving

½tbsp harissa paste) with

salt and freshly ground black

pepper. Divide equally into 4,

shaping each portion into

a 15cm sausage shape about

2.5cm thick. Cover and chill

for 30min to firm up.

2 Mix the hummus with

the reserved harissa, yogurt

and some seasoning.

Cover and chill.

3 Heat a large griddle

pan, frying pan or barbecue

over medium-high heat.

Brush with oil and cook the

lamb for 10min, turning

occasionally, or until cooked

through. Once cooked,

briefly toast the flatbreads

until pliable.

4 Serve the lamb in the

flatbreads with hummus mix,

rocket, feta, pomegranate

seeds and mint leaves.

Middle-Eastern Lamb
Rich lamb, rose harissa and fresh mint are combined
for a deliciously aromatic spicy burger.