Ideas for Easter lunch. Mushroom kebabs drizzled in a tahini dressing and a lamb filling on baked aubergines layers.

Ideas for Easter lunch. Mushroom kebabs drizzled in a tahini dressing and a lamb filling on baked aubergines layers.

 

I thoroughly recommend these marvellous vegetables full of great health benefits, cooked on a griddle pan and drizzled with a delicious and refreshing dressing. I suggested two recipes for Easter, mushrooms and a wonderful layered aubergine and lamb dish bringing wonderful flavours to your table. To make these recipes you will need,

Mushroom kebabs drizzled in a tahini dressing and a lamb filling on baked aubergines layers.

March 25, 2018

By:

Ingredients
  • Mushroom kebabs.
  • 6 Shiitake mushrooms
  • 6 kebab sticks
  • Fresh rosemary
  • 1 garlic clove
  • Coconut oil
  • Tahini Dressing.
  • 1 clove garlic
  • A handful fresh basil
  • 120ml extra virgin olive oil
  • 2tbsp tamari or soy sauce
  • 1tbsp truffle oil
  • Juice of one lemon
  • 1tsp tahini
  • 1tsp whole grain mustard
  • (Add some water should dressing be too thick)
  • Lamb and aubergine layers.
  • 1clove garlic
  • A handful of raisins
  • 80g pine nuts
  • 170g organic chickpeas
  • 1tsp ground cumin
  • 1tsp ground cardamom
  • 1tsp coconut sugar
  • 2tbsp red wine
  • Coconut oil
  • 2tbsp sun-dried tomato paste
Directions
  • Step 1 Mushrooms.
  • Step 2 Wash mushrooms, slice thickly and push a skewer through each mushroom slice.
  • Step 3 Get a griddle pan, heat and add the coconut oil, your peeled and sliced garlic and rosemary. After a few minutes add the mushroom kebabs and cook, turn over after a couple of minutes and cover with parchment paper to cook the kebabs evenly. Remove and set aside.
  • Step 4 To make the dressing, peel your garlic clove and add to a blender together with the basil and the rest of the ingredients and blend until all the ingredients are blended into a dressing. If too thick add some warm water. Pour over the mushrooms and serve.
  • Step 5 Aubergine layers.
  • Step 6 Wash your aubergine, slice into twelve slices, place on a baking tray and cover with oil and salt and bake for around twenty minutes. Remove and set aside.
  • Step 7 Put the lamb fillets into your blender and pulse until the fillets are minced. Peel and chop your onion and garlic and add to your heated oil in a pan. Add the pine nuts, sugar and spices and mix. Add the lamb and cook. Add the red wine and mix the ingredients together whilst the lamb is cooking.
  • Step 8 Strain and rinse the chickpeas and add them to the pan on a low heat and add the raisins. Finally add the sun-dried tomato paste and mix all the ingredients together. Remove off the heat.
  • Step 9 Get one slice of aubergine, layer with the lamb filling, add another layer of aubergine and top with some more filling. Warm the aubergines if necessary before assembling and serve. With these quantities I served six portions.
  • Step 10 You may also check out last year’s Easter recipes too. I also prepared a vegan version of the aubergine layers and instead of lamb I used mushrooms. Will upload cake recipe shortly.

 


Related Posts



Subscribe To Honey & Zest

Join our mailing list to receiveΒ ourΒ latest recipes and updates.

You have Successfully Subscribed!