The Main: Almonds

Hey Everyone,

     So for this week I will be cooking The Main recipe that focuses on the use of Almonds. 


Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

Ground Lamb with Rosemary and Raisins

1 Tbsp Olive Oil
1/2 cup diced Red Onion
2 cloves Garlic, finely chopped
1 1/2lb ground Lamb
1 sprig Rosemary, leaves only
1 Bay Leaf
1/2 cup Raisins or chopped dried Apricots
1 1/2 cups Red Wine
Salt and Pepper

Almond Flatbread

1 cup warm Water
1 tsp Quick-Rising Yeast
2 cups All-Purpose Flour
1/3 cup ground Almonds
1 tsp whole Cumin seeds
1 tsp Salt

Almond Hummus

One 14oz can Chickpeas, drained and rinsed
1 cup Almond Tahini
1/4 cup Almond Oil
1/4 cup Olive Oil
1/2 clove Garlic, minced
Juice and zest of 1 lemon
Salt

Pickled Red Onions

1 cup Water
1/2 cup Red Wine Vinegar
1/4 cup Sugar
1 Bay Leaf
Pinch of Salt
1/2 Red Onion, sliced

Method

Ground Lamb with Rosemary and Raisins

1. Heat oil in a large saucepan over medium-high heat. Add onion and saute 2 to 3 minutes. Add garlic and saute 1 to 2 minutes, or until fragrant.
2. Add ground lamb, rosemary, and bay leaf. Saute until excess liquid evaporates and meat is lightly browned. Add raisins and stir to combine. Add red wine to deglaze pan, making sure to scrape up brown bits. Remove from heat and season with salt and pepper. Keep warm until ready to serve.

Almond Flatbread

1. In a bowl of a stand mixer, stir together water and yeast. Let stand 5 minutes, or until a foam develops. Add flour, ground almonds, cumin and salt. Mix with the paddle attachment on low speed until dough pulls away from the sides of the bowl (if dough seems sticky, add more flour 1 tbsp at a time). Switch to dough hook and work for 5 minutes on low speed, until dough becomes smooth and elastic. Cover and allow to rise for 20-30 minutes in a warm place.
2. Preheat oven to 425F
3. Divide dough into 8 pieces. Roll into balls and flatten each with hands or a rolling pin.
4. Place dough onto a baking sheet and bake for 10 minutes. Flip and place directly on oven rack, and bake for another 10 minutes, or until golden brown.

Almond Hummus

1. In a food processor or blender, combine chickpeas, almond tahini, almond oil, olive oil, garlic, lemon juice, and zest together until smooth. Transfer to a bowl and season with salt.

Pickled Red Onions

1. In a medium saucepan, bring water, red wine vinegar, sugar, bay leaf, and salt to a boil. Add red onion, remove from heat, and let cool, covered, for 15 minutes. Drain and serve.

To time this dish: Prepare tahini. Prepare hummus and pickled onions. Make flatbread dough. Prepare lamb and keep warm. Bake flatbread. Assemble and serve.

Cheers,

S