A crowd-pleaser. Kofte is the term used in many parts of the world for a type of meatball that is essentially meat on a stick. Enjoy experimenting with different spice combinations.
The spice mix for this kebab is based on ‘advieh’, an aromatic Persian spice blend. Its gentle – feel free to turn up the heat if you prefer.
The most traditional of the Satays, cooked over coconut-shell fire but a BBQ or even a grill will do!
This kid leg roasted over rice is a simple way to feed a crowd and looks fantastic when you put it down in the centre of the table.
Slaw is a very versatile side, good with meatballs when stuffed in a pitta or with chops just off the barbecue.
The Italian meatballs and the sausages both go well with the braised lentils. Add a spoon full of salsa verde of the full Italian effect.
These two fattoush recipes are taken from the fabulous ‘Five O’Clock Apron’ cookbook written by Claire Thomson. They both work really well with grilled chops or the sausages.