vrdesigners
07/17/15

LAMB KOFTA, SPICED TOMATO COMPOTE & MINT TEA CRUMPET

Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners

Ingredients:

100g Lamb mince
20g Red onion finely chopped
10g Continental parsley leaves finely chopped
1 Garlic clove crushed
Pinch ground cumin
Pinch ground coriander
Pinch ground cinnamon
10g Tomato paste
35g Fresh breadcrumbs
1 egg, lightly whisked
Salt & freshly ground black pepper
2 tbs olive oil

Method:

Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a bowl.
Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.
Divide mixture into 8 patties. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.
Lightly oil and grill for 2-3 minutes on each side. Serve immediately.
MINT BUTTER SAUCE:
Ingredients:
20g Shallot
4-5 White peppercorns, cracked
50ml White vinegar
50ml Cream
10g Fresh Mint, Chopped
100g Butter, diced

Method

Reduce the vinegar, shallots & peppercorns and half the mint in the vinegar, add the cream.
Gradually add butter.
Pass through muslin cloth, season.
Add the remaining chopped mint.

MINT CRUMPET
Ingredients:
125ml Brewed warm Moroccan mint tea
1tsp of tea leaves
250ml Pint Warm milk
1tsp Dried yeast
1tsp Sugar
225g Strong flour, sifted
½ tsp Salt
10 Fresh mint leaves, finely chopped

Method:

In a bowl add the brewed tea, milk.
Sprinkle over dried yeast & sugar, mix thoroughly.
Add the flour, mix into batter, should resemble thick cream.
Cover and allow to rest for 1 hour in a warm place.
Mix thoroughly; add salt, tea leaves & fresh mint.
Using a non-stick pan or griddle, spoon batter into greased rings, cook for 5-6 minutes until ‘holes’ appear on the top of the crumpets, turn, cook for a further 1 minute.
Heat under the grill/salamander when required.

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