We hope you enjoy our cookery column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes...
Serves 4
Lamb Meatballs
500g minced lamb
2 garlic cloves (minced)
1 small shallot or ½ onion (finely diced)
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp chopped fresh coriander
1 egg yolk
30g breadcrumbs
Salt & cracked black pepper
Method
Mix everything gently (don’t overwork).
Roll into golf ball-sized meatballs.
Sear in a hot pan with oil until browned.
Finish in oven at 180°C for 8–10 mins until cooked through.
Buckwheat
Ingredients
200g buckwheat
500ml stock (chicken or veg)
Pinch of salt
Method
Rinse buckwheat under cold water.
Bring stock to boil, add buckwheat.
Simmer 10–12 minutes until tender but with bite.
Drain if needed and lightly season.
Roasted Peppers, Red Onion and Tomato
Ingredients
1 red pepper (sliced)
1 yellow pepper (sliced)
1 red onion (wedges)
150g cherry tomatoes
Olive oil
Salt and pepper
Pinch of cumin or chilli flakes (optional)
Toss everything in oil and seasoning.
Roast at 200°C for 20–25 mins until soft and slightly charred.
Creamy Cracked Black Pepper Sauce
200ml double cream
1 tsp cracked black pepper (coarse)
1 tsp Dijon mustard
Splash of white wine or stock
1 small knob butter
Salt to taste
Deglaze pan with wine/stock.
Add cream, mustard, and cracked pepper.
Simmer until slightly thickened.
Finish with butter for gloss.
Picked Coriander
Ingredients
Fresh coriander (leaves and tender stems)
Spoon buckwheat in a ring or base.
Layer roasted veg in the centre.
Place lamb meatballs around or on top.
Spoon sauce through the middle (not drowning it).
Finish with picked coriander and extra cracked pepper.
Paul's Tip
Add a few pomegranate seeds or a squeeze of lemon to cut through the richness – it lifts the whole plate.
For the stock I like to use lamb stock. It is full of flavour and also delicious.
Enjoy!
