insideKENT Magazine Issue 99 - June / July 2020 | Page 31

Mint and Pea Lamb Kofta Burger with Rose Yoghurt and
Pea, Mint and Cucumber Tabbouleh
Recipe by Yes Peas!
Serves: 4
Ingredients:
• 1 medium onion
• 1 small bunch of parsley & mint
• 500g lamb shoulder, finely minced
• 2 tsp ground cinnamon
• 1 1/2 tsp ground allspice
• 1tsp cumin seeds
• Sea salt flakes
• Freshly ground black pepper
• Oil to grease
For the tabbouleh:
• 100g bulgur wheat
• 200g frozen peas
• A good handful of flat-leaf parsley
and mint, chopped
• 2 vine tomatoes, deseeded and
diced
• 4 spring onions, finely sliced
• 1 cucumber, chopped
• Zest and juice of 1 lemon
• 1 garlic clove, crushed
• 3 tbsp olive oil
For the rose yoghurt:
• 100g yoghurt
• 1tsp harissa paste·
Method:
1. Grate the onion, squeeze out most
of the liquid through a sieve and put
in a large bowl. Finely chop the
parsley and mint and add to the
onion. Mix in the lamb, spices and
salt until thoroughly combined.
Shape into 4 patties, cover and chill
for at least an hour.
2. Meanwhile, rinse the bulgur wheat
in a sieve until the water runs clear.
Drain well and transfer to a bowl.
Pour over 200ml of boiling water,
cover with cling film and leave to
soak for 30 minutes.
3. Cover the peas in boiling water,
strain and pulse until coarsely
crushed.
4. Put the chopped herbs in a large
bowl and add the tomato, spring
onion, cucumber and crushed peas.
5. Thoroughly drain the bulgur then
add to the herb mixture along with
the lemon zest and juice, garlic and
olive oil. Mix thoroughly and season
with salt and pepper.
6. To make the yoghurt, mix the
harissa paste into the yoghurt and
leave to one side.
7. Heat the bbq grill, greased with a
little oil. Cook the patties until golden
brown on all sides.
8. Serve immediately with the rose
yoghurt and tabbouleh.
Beer Can Duck
Recipe by www.gressinghamduck.co.uk
This is a really fun BBQ duck recipe
that is sure to be a talking point at
your summer party!
Serves: 3-4
Prep time: 5 mins
Cook time: 120 mins
Ingredients:
• 1 whole Gressingham Duck
• Salt
• Ground pepper
• 500ml can of beer
Method:
1. Pat the skin of the duck with
kitchen roll to absorb any excess
moisture.
2. Score the skin of the whole duck
and season with salt and ground
pepper inside and outside of the
duck.
3. Take a 500ml can of beer and
empty out (drink!) two thirds of the
content. Pierce another two holes in
the top of the can.
4. Sit the duck on top of the can, it
should sit all the way down on the
can. Place in a deep drip pan.
5. Prepare your BBQ for cooking on
an indirect medium heat.
6. Place the duck in the tray on the
grate and close the lid (if possible).
Cook for around 2 hours, until
the temperature of the thickest part
of the thigh and leg reaches 70
degrees C.
7. Serve with salad.
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