michelle picker cooks

These beef and lamb koftas are simple to make and taste great cooked on a BBQ.

Combine lamb mince with double the amount of beef mince. Add crushed garlic, cumin powder, mild paprika, parsley, a handful of  breadcrumbs and salt and pepper to taste. Shape into long meatballs and cook over medium heat until just cooked through.

For some fiery heat use this home-made harissa as a condiment. Soak 40g (1½ oz) of Chinese long red dried chillis for at least half an hour. Roast and grind 1½ tablespoons of cumin seeds and 1½ tablespoons of coriander seeds. Finely dice 4 cloves of garlic. Drain the chillies and place in a food processor with the spices, garlic, salt to taste, 2 roasted red peppers, ½ a cup of tomato paste and 1 tablespoon of lemon juice. Process while adding ½ cup or more of good extra virgin olive oil until a good consistency is achieved. This keeps well in a jar if there is enough oil to cover the top of the chillies.

Try the koftas with this fragrant couscous.

Dice 6 dates and set aside in a bowl with ½ a cup of currants. In a large fry-pan toast ½ a cup of slivered almonds and add them to the dates and currants. Using the same pan, heat 2 tablespoons of olive oil and add 2 cups of couscous. Stir to coat the couscous in oil and toast it a little then set aside in the bowl with the almonds and fruit. Wash and cut 285g (10 oz) of green beans into short lengths. Heat some more olive oil in the pan and add the beans. Cover and cook, tossing occasionally, for 4 minutes. Meanwhile grate some orange rind into the bowl of couscous then juice the orange and set aside. Boil 2 cups of water. Uncover the beans and add the rest of the ingredients. Season with salt and continue to cook until the couscous is quite dry and separate. Serve garnished with fresh mint.