Turkish kofta kebabs with minted yogurt & kohlrabi & carrot salad

For ➍
900 g minced lamb
2 onions, finely grated
6 garlic cloves, crushed
2 ts dried chilli flakes
1 small bunch of flatleaf parsley, chopped
oil for brushing
2 vine-ripened tomatoes, thinly sliced
salt & freshly ground black pepper
carrot & kohlrabbi salad with minted yogurt

Preheat a charcoal barbecue 40 m ahead of cooking or a gas barbecue 10 m ahead of cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking.
Cover 8 bamboo skewers with cold water and leave them to soak.
Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, 1 ts of salt and some freshly ground black pepper. Mix together with your hands until bound together.
Divide the mixture into 8 and mould it into long sausage shapes around the drained bamboo skewers.
Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for 5 m, turning occasionally, until browned all over and cooked through.
Spread the minted yogurt over 1 large or 4 individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad.

Carrot & kohlrabbi salad with minted yogurt

For ➍
for the minted yogurt:
200 g Greek natural yoghurt
2 tbs chopped mint
for the carrot salad:
2 large carrots, peeled & halved
2 kohlrabi, peeled
2 tbs sunflower oil
4 ts cumin seeds
4 ts lemon juice

Mix the yoghurt with the mint, ½ ts of salt and some pepper. Set aside.
Finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips.
Put these in a bowl with a large pinch of salt and mix together well.
Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.
Add 1 or 2 sliced tomatoes. Serve with kofta kebabs or as a salad with a chunk of flat bread.

Pheasant with mushrooms & kohlrabi risotto

For ➍
2 shallots
200 g mixed mushrooms
100 g kohlrabi
4 dl chicken stock
butter
1 clove of garlic
200 g risotto rice
fresh thyme
Parmigiano cheese
cream
freshly ground black pepper
parsley
2 endives
lemon juice
sugar
4 fillets of pheasants
carcass of pheasant
1 glass of port
sage

Chop the shallot. Brush the mushrooms and cut them small.
Cut the kohlrabi into cubes of 5 mm thick, cook until al dente in the chicken stock.
Fry the mushrooms in butter on high heat, add the shallot and garlic.
Make the risotto.
5 m before the end of cooking of the mushrooms, add kohlrabi, thyme and crushed garlic.
Finish the risotto with grated Parmigiano, cream, black pepper and chopped parsley.
Pull the leaves from the endives. Boil them for 10 m in water with lemon juice. Drain and fry in butter with sugar. Let slightly caramelize.
Fry the pheasant fillets on both sides in butter, put 10 to 12 m in an oven at 100°C.
Create fond of the bones of the pheasant, add port and a sage leaf. Let it boil, filter and add some butter.
Serve the meat with the risotto, the endives and sauce.

Read the tip on making a quick risotto.