Thursday, 18 September 2008

Morroccan lamb tartlets

This delicious canape is again quite simple (but then again, ultimately most cooking is!) and all of the parts can be prepared in the days before your event, allowing you to simply assemble on the night.

There are three parts to this recipe
  1. Cases
  2. Lamb
  3. Hommous
1. Let's start with the cases. Buy a loaf of sliced white bread. Lay slices out on a board, and roll them with a rolling pin to flatten them. Using a cookie cutter (in this case I used a star), cut out shapes from the bread. A cookie cutter that will allow you to get four pieces out of one slice of bread will make bite sized canapes. Brush the shapes with melted butter, and push into the holes of mini muffin tins. Bake at 180 degrees until crisp and golden.

Cool and keep in an airtight container - these will easily keep for up to 4 days (and actually as I write I am munching on a few left over cases that are now a week old and still crisp and yummy).

2. Time for the Lamb.

I rubbed lamb fillets with Ras el Hanout (A north African spice mixture containing all sorts of things, but typically cardamon, cloves, cinnamon, chili, cumin, coriander, pepper and turmeric) and put them in a container in the fridge overnight in the fridge to marinate. The next day I pan fried the lamb fillet - you want the lamb to be nicely browned on the outside but still slightly pink and juicy on the inside. As you cook it, you can feel when you press on it, the meat getting firmer as it cooks.

Once cool, wrap in plastic wrap and refrigerate. Leave as whole fillets until you are just about to assemble the canape.

3. Hommous

Do have a try at making your own hommous - Rosa at Rosa's Yummy Yums has a great recipe or you can buy some but make sure it is a good quality fresh hommous.

So now you have all three parts, its time to serve these up! Slice the lamb fillet very thinly on the diagonal. Pipe or spoon some hommous into the bread cup and arrange a slice of lamb on top, and perhaps garnish with a little fresh coriander. Simple, and totally delicious!


Anonymous said...

Hi Kiriel, this is Juana Isabella in San Francisco. I found you through the Tudor Cook blog. I love your blog, fun loving and yummy just like you.

The fig dinner looked faboo. I got a ton of figs from a friend of mine with over productive trees. I must try those tasty bits you made.

On the topic of telling how done meat is by touching it, I've always recommended the thumb test. Using the "webbing" between the thumb and the forefinger as a reference point; the part nearer the edge is what rare meat feels like; the part farther in on the hand is what well/over done meat feels like; in between is the goal :-)

Donna in SF

Kiriel du Papillon said...

Hey Juana.... as in Juana Isabella de Montoya y Ramirez? Wooohoooo! Juana Bella good to hear from you!

Cynthia said...

jThis is definitely a tratlet that will be consumed in no time at any gathering.

farida said...

Hi Kiriel, thanks for stopping by my blog. Came to check yours out:) You have a pretty interesting blog here. Like your recipes a lot. I love lamb and these tartelets look and sound very appealing to me. Cheers!

Fearless Kitchen said...

This looks like a great, easy-to-assemble hors d'oeuvre. It's very creative!

Shaheen (Coco) said...

This is one innovative tart and a nice example of mixing cuisines. The tarts look delicious. I can only imagine how wonderful this would be with creamy hummus.

Anonymous said...

I love lamb, I would love to try this out! Thanks for the recipe.

Anonymous said...

Where can I find the North African Spice in CH?