This is a great way to jazz up any summer cocktail party or
BBQ.
Lamb, beef, chicken or even fish can be used in this recipe.
The key is to get fresh ground protein from your food supplier.
I like to use lamb and serve them as little sausage in a
cocktail canapé fashion with fresh local crudités, aioli for
dipping and a cool glass of rosé!
Yield: 4 burgers or 12 canapés
ingredients
Moroccan Style Lamb Kofta
Cucumer Salad
Mint Yogurt
Aioli
directions
Sweat the shallot and garlic until tender (low heat) no
colour. Cool when cooked.
In a bowl mix all the ingredients, season with salt and
pepper.
When ready roll into small skinless sausages or
traditional burger patties.
If you are doing little cocktail sausages pan fry the
mixed lamb in a little olive oil over medium heat. By the time
you get a nice golden brown colour around the sausage it will
be almost cooked. Let them rest a few minutes and serve. If
using the BBQ, get the grill hot and brush it clean. Lube the
grill with a little olive oil and place the burgers on the
grill. You will need about 5 minutes on each side. Allow the
burgers to rest before serving.
A nice soft bun and the garlic
aioli will make for a unique BBQ item. The crudités can be any
raw vegetables you like and it is a great way to support local
farmers and get the best produce for your feast. The aioli
works as a wonderful dip.
A side of minted cucumber salad will finish the deal!
Fold the cucumber into the mint yogurt. You may add more
lime if you like and a touch of chili, ground cumin and Tabasco
is always a nice addition to this recipe.
Mix all the ingredients together and adjust seasoning.
Crush the garlic with the salt to a paste.
Scrape the paste into a bowl and whisk in the yolks,
mustard, saffron, and lemon juice.
Slowly whisk the oil into the paste a few drops at a
time until all the oil is incorporated.
Adjust the consistency with a little water or more
lemon juice if the aioli is too thick.