Tag: rapeseed oil

Lamb koftas with potato wedges

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  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 30 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

So tasty and very easy to make these lamb koftas are popular with kids especially with the addition of potato wedges. You can also serve these spicy lamb koftas removed from the skewers and wrapped in warm flat breads with salad and yogurt. Perfect as a light dinner or a hearty lunch these lamb koftas are a great way of using up leftover lamb from your Sunday roast and turning them into a tasty treat that the whole family can enjoy.

Ingredients

  • 4 small to medium baking potatoes
  • 2tbsp olive or rapeseed oil, plus extra for brushing
  • 500g lean lamb mince
  • 2 cloves garlic, finely chopped
  • 1tsp ground cumin
  • 2tsp ground coriander
  • Large pinch chilli powder
  • 1tbsp fresh chopped mint
  • Plain yogurt and lemon juice to serve

That’s goodtoknow

If you are using wooden skewers soak them in cold water for about 30 mins before using so they don’t burn under a hot grill or on a barbeque.

Method

  1. Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Wash the potatoes and cut into wedges. Put into a bowl and add the oil and toss well together. Spread out on a baking tray and bake in the oven for 20–30 mins until golden brown and cooked through. Turn the wedges over a couple of times during cooking.
  2. Put all the remaining ingredients, except the yogurt and lemon juice, into a bowl and mix well together. Divide the mixture into eight and shape into ovals. Thread onto skewers.
  3. Heat a griddle pan or a grill. Brush the koftas with a little oil and then cook on the griddle or under the grill for 3-4 mins each side until cooked and browned.
  4. Serve the koftas with the potato wedges and plain yogurt with lemon juice.

By Val Barrett

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Warm spaghetti with rocket, raisins and chickpeas

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This dish is a riot of colour, texture and flavours. The salad-style topping is an ideal way to liven up a bowl of plain pasta. Serve the salad on the side if preferred.

  • Serves: 4

  • Prep time: 20 mins

  • Cooking time: 3 mins

  • Total time: 23 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Cold pressed rapeseed oil is a rich golden colour and has a nutty, earthy taste; ideal for salad dressings. If preferred, use extra virgin olive oil.

Ingredients

  • 400g can chickpeas, drained and rinsed
  • 1 small red onion, finely sliced
  • 1 large carrot, grated
  • 100g raisins
  • 4 ripe tomatoes, sliced
  • 2 handfuls baby salad leaves
  • 4tbsp cold pressed rapeseed oil
  • 4tbsp carrot juice
  • Salt and freshly ground black pepper
  • 500g fresh spaghetti
  • 100g blue cheese, crumbled

Method

  1. Put the chickpeas, onion, carrot, raisins, tomato and salad leaves in a bowl. Mix gently together, cover and chill until required.
  2. Mix 3tbsp oil with the carrot juice and season well. Set aside.
  3. Just before serving, bring a large saucepan of lightly salted water to the boil and cook the spaghetti for 2-3 mins until just tender. Drain well, leave for 5 mins then return to the saucepan and toss in the remaining oil.
  4. To serve, pile the pasta into serving bowls and pile the salad on top. Sprinkle with the cheese. Mix the dressing and serve with the salad whilst the pasta is still warm.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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