Mezze

AT A GLANCE

  • Serves 8 people

  •  
  • Lemon, honey and fennel pork skewers
  • 1 kg piece of boneless female pork belly, cut into 2cm pieces
  • 125 gm honey
  • 2 lemons, juice only
  • 2 tsp crushed fennel seeds
  • 12 vine leaves in brine, drained, halved
  •  
  • Haydari
  • 500 gm sheep’s milk yoghurt
  • 1/3 cup finely chopped dill
  • 55 gm (1/3 cup) finely chopped walnuts
  • 1 tbsp finely chopped mint
  • 1 tbsp lemon juice
  • 1 garlic clove, finely chopped
  •  
  • Köfte
  • 400 gm each finely minced lean beef and lean lamb
  • 75 gm fine fresh breadcrumbs
  • ½ cup finely chopped mint
  • 3 garlic cloves, finely chopped
  • 2 tbsp dried oregano
  • 1 tsp each ground cumin and ground coriander
  • Large pinch chilli powder
  •  
  • Cucumber salad
  • 2 tbsp caramelised red wine vinegar (see note)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp honey
  • 2 Lebanese cucumber, peeled
  • ¼ cup each (firmly packed) chervil, dill and flat-leaf parsley, finely chopped
01   For lemon, honey and fennel pork skewers, combine pork, honey, lemon juice and fennel seeds in a non-reactive dish. Season liberally with freshly ground black pepper and toss to combine. Cover with plastic wrap and refrigerate overnight.
02   Meanwhile, for haydari, place yoghurt in a fine sieve over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Discard drained liquid and transfer yoghurt to a bowl. Add remaining ingredients, season to taste and refrigerate until required.
03   Drain pork and thread 3 pieces onto a skewer, separating each with a folded piece of vine leaf. Refrigerate until required. Makes about 12 skewers.
04   For köfte, combine ingredients in a bowl. Fry a small amount of mixture in a small non-stick pan to check for seasoning, then season mix to taste and roll mixture into golf-sized balls. Makes about 26.
05   Preheat a barbecue or char-grill pan over medium-high heat. Cook skewered pork and köfte, turning occasionally until cooked through (15 minutes).
06   For cucumber salad, combine ingredients in a bowl and toss until honey dissolves. Serve with köfte, pork skewers and haydari.
Note Caramelised red wine vinegar is available from select delicatessens. If unavailable, substitute with a good-quality cabernet sauvignon vinegar.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS AND LISA FEATHERBY

Drinking Suggestion:

ASSYRTIKO, A CRISP GREEK WHITE, OR A CRISP, DRY HUNTER SEMILLON. , suggested by MAX ALLEN

FEATURED IN

Jan 2009

Jan 2009

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