Butterflying spatchcocks is the secret to evenly cooked, juicy meat with golden skin. Paired with FRESH THAI flavours, this dish is set to be a new regular on your menu
What do these recipes have in common? The marinating time is key, ensuring the meat is INFUSED with flavour and has time to come to room temperature, which makes for the most tender result
TANDOORI SAUSAGES WITH PINEAPPLE & CHILLI SALAD
SERVES 4
You will need 2 long metal skewers for this recipe.
2 tbs tandoori paste
2 tbs Greek-style yoghurt
8 (1kg total) thick lamb sausages
Store-bought naan, warmed, to serve
RAITA
1 cup (280g) Greek-style yoghurt
1 Lebanese cucumber, halved, seeds removed, finely chopped
½ cup mint leaves, finely chopped, plus extra leaves to serve
PINEAPPLE & CHILLI SALAD
½ pineapple, cut into 1cm pieces
1 long red chilli, seeds removed, finely chopped
½ bunch coriander, leaves picked, chopped, plus extra leaves to serve
Combine tandoori paste and yoghurt in a bowl. Add sausages and mix to coat. Cover and chill for 30 minutes to marinate.
For the raita, combine all ingredients in a bowl and season with salt flakes and freshly ground black pepper to taste. Set aside.
For the pineapple and chilli salad, combine all ingredients in a bowl and season with salt flakes. Set aside.
Heat a barbecue grill with a lid over medium heat. Thread sausages horizontally onto 2 metal skewers. Place on grill then close the hood. Grill for 6-8 minutes each side until cooked and slightly charred.
Top naan with sausages and scatter with extra herbs. Serve with raita and pineapple and chilli salad.
SUMAC & ZA’ATAR LAMB CUTLETS WITH BURGHUL SALAD
SERVES 6
⅓ cup (80ml) extra virgin olive oil, plus 1 tbs extra
1 tbs each za’atar and sumac
12 x 100g lamb cutlets, French-trimmed
1½ cups (240g) coarse burghul
2 tbs pomegranate molasses
Zest and juice of 1 lemon
1 bunch each flat-leaf parsley and mint, leaves picked, plus extra to serve
50g goat’s cheese, crumbled
1 bunch wild rocket
Seeds of 1 pomegranate
½ cup (75g) shelled pistachios, toasted, chopped
Lemon wedges, to serve
In a small bowl, combine oil, za’atar, sumac and 1 tsp salt flakes. Place lamb cutlets on a large tray and drizzle with za’atar mixture. Set aside at room temperature for 30 minutes.
Place burghul, 3 cups (750ml) water and 1 tsp salt flakes in a medium saucepan over medium heat. Bring to the boil and cook for 5 minutes. Remove from heat, cover with a lid and set aside for 10 minutes to steam. Fluff burghul with a fork and set aside to cool completely.
Heat a lightly greased barbecue or chargrill pan to high. Cook cutlets for 3-4
