Chocolate and Macadamia Affogato
The affogato is a simple yet elegant finish to a meal.
4 green chillies
6-8 fat, juicy cloves of garlic
1 unwaxed lemon
4 green cardamom pods
1 tsp ground cumin
2 bunches parsley
2 bunches coriander
1-2 tsp salt
Extra virgin olive oil
4 corn on the cob
4 Tbs olive oil
1 tsp dried oregano
500 g trimmed lamb rump, cut into cubes
2 red onions, peeled
4 green banana chillies
4 long skewers
1 small cucumber
1 small red onion
1 green capsicum
2 ripe tomatoes
Seeds from 1 pomegranate
1 bunch mint
1 bunch flat parsley
Juice of lemon, olive oil and salt for dressing
Peel the garlic, wash the lemon, take the stems off the chillies and leaves off the herbs (some stalk is fine). Place all ingredients, minus the salt, into a food processor and blend. Start by pulsing and then let it go until you end up with a pesto-like green sauce. Add salt to taste.
This sauce will keep great in the fridge for a couple of weeks.
Peel the corn and drop into salted, boiling water for about 4 minutes. Remove from water and allow to cool. Toss the blanched corn in a bowl with a little salt, olive oil and dried oregano.
Cut lamb into pieces about 5 cm x 5 cm and add a little salt. Mix with some of the zhoug to marinate, cover and refrigerate preferably overnight, but 4-5 hours is fine.
Remove seeds from the chillies and cut into 5 cm lengths, peel onion and cut into wedges, then skewer with the cubed lamb. Refrigerate.
Peel cucumber, onion and deseed pomegranate. Pick leaves from mint and parsley. Chop herbs and dice all ingredients nice and small, except for the pomegranate. Toss in the pomegranate, lemon juice and oil. Season.
Remove kebabs from fridge, they need to warm up before cooking, 10-15 minutes should suffice. Light barbeque grill and get it good and hot. Drizzle a little olive oil on the skewers and sprinkle with salt. Grill on both sides until cooked to your liking – this usually takes about 2-3 minutes each side to cook the lamb to medium.
Once skewers are cooked, rest in a warm place. Put corn cobs on hot grill until charred and warmed through. Serve with the tabouleh made earlier.
Recipe provided by Sephardim