A Quick Meal of Xi’an-Inspired Lamb

I was dreaming of Xi’an lamb skewers but didn’t have the time to find a better alternative to the version at Yang Gui Fei. My take is very much a fusion version of this and is far from the original. Plus, it being nigh impossible to buy good-tasting, deep-flavoured lamb here, I had to stick with the usual supermarket New Zealand lamb. It was passable but not the same. Make sure that you buy a fattier piece of lamb, the fat here is essential, otherwise you won’t get succulent yet charred bits. While this is hardly gourmet food, the beauty of it is that it’s incredibly fast. If you time it right, you could get dinner in 15 minutes.

Ingredients:
200g lamb leg
1 tbsp cumin powder
1 chilli, chopped
1 tbsp fennel seeds
1 tbsp sichuan peppercorns
1 tbsp soy sauce
1 tsp sugar
4 mushrooms, sliced

¼ cup couscous
¼ cup water
1 tsp vegetable stock powder

Method:

1. Preheat the grill to the highest setting.
2. Slice the lamb thinly, being careful that each slice gets a fair share of fat.
3. Mix the lamb and spices together, toss carefully and grill together with the mushrooms (or whatever other vegetable you like) till just about charred on each side, about 5 minutes each.
4. In the mean time, measure out the couscous, pour in the water and mix in the stock powder. Microwave for 3 minutes and cover for another 3 minutes, then fluff with a fork.
5. To serve, pour the lamb and juices over the couscous and serve with side vegetables.

Serves 1, with leftover meat.

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Quick Roasted Vegetable Couscous

Some evenings I go for a post-work run and want to come back to something quick and good. One night I popped some mushrooms and cherry tomatoes into the oven and went out. By the time I got back, the tomatoes were on the verge of drying out and the mushrooms prettied much burnt in the toms’ charred juice. Do as I say, not as I do: only leave the vegetables in the oven for max 15 minutes! I suppose you can try this with any other non-leafy vegetable. Think eggplant, courgettes, peppers and the like.

The couscous was very easily done: some vegetable stock (I use an organic no-msg stock powder) and a quick buzz in the microwave, then top with chopped basil and the grilled vegetables and it’s good to go. If you feel like you can’t do vegetarian, try adding a chopped anchovy or top with a grilled chicken breast. Quick and cheerful for a weekday dinner.

This recipe of course has way too much couscous. Keep the rest for another meal.

Ingredients:

handful mushrooms, I used oyster mushrooms in this recipe
as many cherry tomatoes as you like, I used yellow ones here
olive oil

¾ cup vegetable stock
½ cup cous cous
handful basil leaves, finely chopped
1 anchovy fillet, finely chopped
1 wedge lemon

Method:

1. Preheat the oven to 180°C. Line a roasting tin with foil and set the mushrooms and tomatoes on. Drizzle with olive oil and sprinkle with freshly ground black pepper. Roast for 10 minutes or until the vegetables just start to brown.
2. Heat up the vegetable stock and pour over the couscous. Microwave for 2 minutes on high. Set aside for 5 minutes and fluff with a fork.
3. When the vegetables are done roasting, pour it and any pan juices onto the couscous. Stir in together with the basil and add salt and pepper to taste. If you’re using chopped anchovies, add them here too.
4. Top with the lemon wedge and serve.

For 1.