Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

___
Beach inspired products and ideas for people who want to bring their food to life.

---

Beach inspired enamelware, kitchenware and recipes for bringing food to life.

Buckwheat Risotto-my-beach-kitchen.jpg

Buckwheat Risotto with Yogurt Lamb

This is a great way to experiement using alternative grains such as buckwheat in a fun and tasty way.  A great mid week meal.

BUCKWHEAT RISOTTO WITH YOGHURT LAMB

INGREDIENTS

2 tsp each ground cumin and ground coriander

1 tsp ground chilli

1 garlic clove, finely chopped

200 gm thick plain yoghurt, plus extra to serve

Juice of 1 lemon

12 lamb loin chops (about 100 gm each)

30 ml olive oil 

Buckwheat Risotto

30 ml olive oil

½ Spanish onion, diced

1 garlic clove, finely chopped

400 gm buckwheat (un- roasted variety)

800 ml hot chicken stock

Finely grated rind and juice of 1 lemon

½ cup each coarsely chopped flat-leaf parsley, mint and dill

100 gm Persian feta, crumbled

METHOD

1.     Dry-roast spices in a small frying pan until fragrant (1 minute), then combine in a bowl with remaining ingredients (except oil). Season to taste, stand to marinate (20 minutes). 

2.     Meanwhile, for buckwheat risotto, stir oil, onion and garlic in a saucepan over medium-high heat until tender (4-5 minutes). Add buckwheat, stir to coat, then add stock and bring to the boil. Reduce heat to low, cover with a lid, cook until liquid is absorbed (15-20 minutes). Remove from heat, add lemon rind and juice, season to taste. Just before serving, stir through herbs and feta.

3.     Preheat oil in a large frying pan over medium heat, add chops and turn occasionally until browned and cooked to your liking (5-6 minutes). Rest for 5 minutes and serve hot with buckwheat risotto and extra yogurt.