Thursday, June 21, 2007

Grandma and Grandpa Are Here!


Can you tell that we are excited? LOL They arrived this afternoon, a day earlier than expected, and are here for about 3 weeks. They drove up and we have their caravan parked in the backyard - it works out nicely because the house is tiny and it gives them a bit of space away from the kids when they need it. Heck, if all else fails I'll hide from the kids in the van!#1 has many plans for their visit, I'm not sure how many we'll fit in but we'll have lots of fun trying.

I am planning lots of yummy things for them to eat; some old, some new. They arrived in time tonight to try a newbie I'd had my eye on. It called for leftover roast lamb so, of course, we had to have a roast last night. The sacrifices I am willing to make are astounding!

Lamb Fritters With Spicy Yoghurt
from Cheap Eats

2 teaspoons ground cumin
1 cup Greek-style yoghurt
1 egg
1 3/4 cups self-raising flour
1 1/2 cups buttermilk
150g piece of pumpkin, grated finely
2 green onions, chopped finely
300g leftover roast lamb, chopped coarsley
vegetable oil, for shallow frying

1. Dry-fry cumin in large frying pan, stirring until fragrant.

2. Combine yoghurt with half the cumin in a small bowl.

3. Combine egg, flour and buttermilk in a large bowl with pumpkin, onion, lamb and remaining cumin; mix well.

4. Heat oil in same pan; shallow fry quarter cups of batter, in batches, until fritters are browned lightly. Drain on absorbent paper, serve with yoghurt.

I should note that I didn't have any green onions so I finely chopped half a brown onion and fried that up then added it to the rest of the ingredients. Everyone else was very complimentary and seemed to quite like these but I wasn't that impressed. I found them kind of rubbery, maybe I overmixed? To be totally honest, I'm kind of annoyed that I 'wasted' the lamb on this. I could have had more roast lamb toasted sandwiches for lunch tomorrow! Oh well, live and learn I guess.

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