I thought I’d get my naughty sausage reference out of the way in the title.
Bump refers to the clamour that occurred when 20 or so guests crammed into my kitchen, each trying to get the food first. I served loose sausage with hummus as one of the dishes at a ridiculous party I threw called ‘Smoke Gets In Your Eyes’, but more of that in a future post.
As for the grinding there were many giggles and sniggers and groans to be had when I was joined by couple of friends to make sausage for May’s Charcutepalooza challenge.
Loaded up with mutton from Brixton Market I headed home to start. We followed Mrs. Wheelbarrows recipe for Lamb Murguez
I love the smell in the kitchen after toasting and grinding spices. Coriander and Cumin, Fennel and Peppercorns. The smell of smoked Paprika is enough to get me salivating.
The meat marinated for a few hours in it’s seasoning before it went into the freezer to cool down before grinding.
My phone was stolen last week, so now I am without my beloved Instagram photo retro-fier. These photo’s are thanks to Andy, who took plenty of sausage home to feed to his 15 month old daughter.
I invested in a Trespade meat grinder and I’m really happy with the quality of it. I was a little nervous about shelling out money for a gadget I might not use more than once or twice, but I love using it and am sure it will pay for itself soon enough.
The following dish is from The Moro Cookbook, and can easily be made with Lamb mince that you have bought, but the spicy aromatic Murguez really makes it special.
Home-cooked chickpeas taste lovely and are worth the extra time, but using canned chickpeas is fine too. To be honest, you could just buy hummus. My favourite brand is Yarden – I think it is even better than home-made – I have no idea how they get it so smooth!
Serve with Flatbread or Pitta
Hummus with ground lamb and pinenuts
serves 4 as a hearty starter
The hummus can be made the day before.
450g cooked or canned chickpeas, with the cooking liquid reserved
6tablespoons olive oil
1 small red onion diced
1 lemon, juiced
3 garlic cloves crushed to a paste with salt
3-4 tablespooons tahini paste
200 g minced lamb
2 tablespoons pinenuts, lightly toasted
1 medium bunch of parsley
paprika, salt and black pepper to season
To make the hummus
Blend the chickpeas, adding some of the cooking liquid to help blend them into a smooth paste.
Next add the lemon juice, garlic, tahini and half of the olive oil. Taste as you go and adjust flavourings to your preference. Add salt and pepper to season.
For the lamb
Heat half of the olive oil in a frying pan and fry the onion over a medium heat until it is nicely caramelised – about 10-15 minutes.
Turn up the heat, then add the lamb mince, breaking it up with a fork or spoon and fry it until is nicely browned and crispy.
To assemble the dish spread the hummus on a plate or dish, then sprinkle the lamb, pinenuts, parsely and paprika on top of it.
Serve with some nice warm Flatbread.