15 Minute Meals- Part 6: Crispy Parma Pork & Part 7: (?) Lamb Kofte

Ya, ya, ya... I know- one year on and I promise, I have made far more progress through the book than Recipes 6 & 7 which I have decided to combine into one post. Good job this isn't my job, or else my report card would be dismal. However, that doesn't mean I wouldn't love to do this as a job- that would be fantastic! Perhaps one day. 

In any case-I'm super happy to inform you that there ARE 15 minute recipes in this book, and two are here for you to read about! Add an extra 10 - 15 or so minutes of prep, and it is possible to have tasty food in a flash-ish. So, what winners have I come across?

Crispy Parma Pork, Minted Courgettes & Brown Rice- sounds fab! Tastes fab! 

The cookbook picture has colour, four food groups, and what looks to be a substantial amount of food! I've swapped an eggplant/aubergine for the yellow zucchini/courgettes as the peeps of B31 don't seem to appreciate varietals beyond the standard. I must admit, I was impressed that I found an eggplant! I also subbed in already cut pork leg steak vs a pork loin for availability reasons.

Paragraph 1: Just over three minutes in: slit open medallions and stuff them with feta. Season. Wrap with Parma ham- how can this not taste fantastic?! Flatten and fry (in your pre-heated frying pan). Keep turning/ cooking. End of paragraph one and not much time has elapsed. I am feeling confident.

Paragraph two: Finely slice the courgettes in the food processor... I was a bit disappointed I didn't get Kenny out; however, that's because Edgey did the job for me. Does this mean that your husband can be interchanged with a food processor? Ummm, I think I will (have to) answer no. The food processor can't do the vacuuming! I'm joking... OF COURSE a food processor is not better than a husband :)

Sliced courgettes & aubergines, oil, garlic, chilli, and mint to the "casserole" (a.k.a my other frying pan that can go in the oven)... I know you can't see the screen, but I was making great time.

It's time for the third paragraph and again, although you can't see the screen, I just hit the 10-minute mark! It's going to work and I might even have time to plate up! Tear some sage leaves and crisp them in the pork pan. Heat your pre-cooked rice in your courgette pan, flavour with sun-dried tomato paste and lemon juice, and mix through.

Et, voila: Crispy Parma Pork, Minted Courgettes, and Brown Rice--> in seconds over 15 minutes. This was super tasty; but then how could parcels of pork, Parma ham, and melted feta not be packed with savoury pizzazz! This will definitely be one for the repertoire.

And as promised, a second goodie! The Lamb Kofte, Pitta, and Greek Salad is edging towards the 16- minute mark, but in comparison to some of the 20-minute messes, I'll also mark this one for repeat.

6-ish minutes to get all of the ingredients out. I stayed pretty true to the recipe, but missed the lemon for the picture. Garam masala, mint, thyme, honey, olives... I'm salivating thinking of all of these fantastic flavours!

Paragraph 1: Start Cooking: Mix the spiced  meat, get frying, and set the couscous. These "little fat fingers" work well with the lamb because there is a bit more fat in the minced meat vs. ground beef. I've never worked with minced lamb before and the meat felt loose when I was moulding it, but kept in tact throughout cooking. There is another "koftA" recipe that Jamie has in the book that mixes minced beef with lentils. It's a tasty recipe, but tends to fall apart if you use the full amount of lentils. Back to the minced lamb recipe though, and the garam masala is smelling mighty fine in the pan.

Into paragraph two and my blood pressure is rising: ten minutes is creeping through and it seems I am only half way through the recipe. The mess of grating half an onion isn't calming me down, and nor is trying to squeeze out the juices from the seasoned grated mass of onion and cucumber. I am however, slightly calmed because if this tastes anything like the Greek Chicken recipe, then it will be worth the mild amount of panic.

Ticking on, it's time to take my frustration out on the pistachios. At least I'm now into Paragraph 3. Pistachios, thyme, honey into the lamb pan to caramelize- oh, the anticipation is building!

14 minutes and 26 seconds- what's left? Pittas in the microwave for a quick warming blast, fluff the couscous, and breathe. At 15 minutes and 46 seconds, all elements are cooked and "at the pass" ready to plate- not bad, at all.

I love Greek flavours and this mix-up has it all. Especially when combined in a pitta pocket, the sensations of a dirty Donner kebab are there, but with real and fresh ingredients. No lingering, greasy after effects. This one is satisfying and super delicious. 

What I don't understand, Mr Oliver (because I like to pretend that he is reading this :P) is how you can boast with all the adjectives in the world so early in your book (for instance, Gorgeous Greek Chicken...), but by the time we reach a truly Greek combo of lamb, olives, thyme, lemon, yoghurt, feta, etc, you've plainly labelled it Lamb Kofte? Someone needs to get the word-web out with the rest of the time they have after cooking their meal in 15 minutes.