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Charcoal Grilled Mixed Meat Mezze Board
Rare Recipe from Sean Gerrard, The Castle Hotel, Llandovery
The food at The Castle, like the place itself, is honest and robust, with a keen emphasis on helping Welsh producers and the planet by keeping things local. The menus are inspired by tradition, created with imagination to appeal to the most ardent fans of modern food.
Charcoal Grilled Mixed Meat Mezze Board
INGREDIENTS - MEAT
- 4 chicken thighs (boneless)
- 400g lamb shoulder (boneless)
- 4 metal skewers
INGREDIENTS - HARISSA PASTE
- 4 large red chillies (chopped and deseeded)
- 6 cloves garlic (crushed)
- 25g fresh coriander
- 1 lemon (juice and zest only)
- Olive oil
INGREDIENTS - MINI BURGER
- Small red onion (peeled and finely chopped)
- Sprig of fresh thyme leaves (chopped)
- 1 small egg
- 250g beef mince
- Oil for frying
- Salt and freshly ground black pepper
INGREDIENTS - TOMATO, CHILLI, RED ONION SALAD
- 1 plum tomato (deseeded and chopped)
- Half a red onion (chopped)
- Dash of wine vinegar
- Dash of rapeseed oil
- Pinch of sugar and sea salt
- Small red chilli (finely chopped, seeds removed)
- Flat leaf parsley (chopped)
- Fresh mint (chopped)
- Sugar to taste
INGREDIENTS - YOGHURT AND MINT DIP
- 2 tbsp natural yoghurt
- Half tbsp red onion (finely chopped)
- Fresh mint (chopped)
- Sugar to taste
METHOD
- Firstly we need to separately marinade the chicken and lamb in a small amount of harissa paste by massaging it gently into the meats. This will help to tenderise. Put the lamb onto the metal skewers, cover them and place in fridge until needed.
- For the burgers
Make the burgers by adding all the ingredients together and mixing them gently by hand. Be careful not to overwork the mix as it can make the burgers tough. Mould the burgers into small, individual patties. You should be able to make around six of them. - For the tomato salsa
Place the tomato, chopped onion and chilli into a non-reactive bowl, add a dash of rapeseed oil and wine vinegar and season with sea salt and sugar. Add the chopped parsley just before serving. - For the harissa
We use a pestle and mortar but you can equally use a processor to pulse the ingredients together adding enough oil to give a paste like consistency. - For the yoghurt
Mix yoghurt mint dip ingredients together and serve.