Meet chef Mike Ward – our new Food Editor!

NextHome is excited to have the multi-talented chef Mike Ward as our new Food Editor. With years of experience at top restaurants in both Sydney, Australia and Toronto, chef Ward will be bringing his passion for creating simple, delicious recipes and highlighting the latest culinary trends to our pages regularly. He contributes to various TV programs such as Cityline and the Today show, and his recipes continue to appear in North America’s leading food magazines and websites. Epicurean experiences are what he loves to produce, so look out for his first cookbook, set to release later this year.

Must-have kitchen item

We are seeing a resurgence in the use of cast iron cookware. These new kids on the block come with lifetime warrantied enamel coating. That means we can now enjoy all the things we love about cast iron cooking – high heat searing, stove top compatibility and incredibly even heating, with zero of the clean-up bother.

Check out chefmikeward.com for great prices on cast iron cookware and more tasty recipes.

 

Lamb Kofta with Spiced Yogurt

Perhaps due to my Australian decent, the birth of spring at my house means delicious, juicy barbecued lamb. Since Mother Nature is off to a sluggish start for outdoor grilling this year, this dish is just as lovely cooked inside. Lamb can be a polarizing meat choice for some, so I find these cumin and garlic infused kofta balls offer a milder tasting option for those who may be on the fence. It serves up nicely with a fresh side salad or grilled veggies, plus the lamb balls themselves are an easy make-ahead recipe.

Preheat oven to 450 F

INGREDIENTS

• 1lb ground Lamb

• 1/2 medium white onion

• 2 garlic cloves

• 1 tbsp cumin

• 2 to 3 in. of thinly sliced cucumber (don’t cut them too thin, you want a little crispiness in every bite).

• 1 tsp salt

• 1 tsp cracked pepper

• Crushed chilli oil (to taste)

• 1/2 cup greek yogurt

• 2 tbsp fresh torn mint

INSTRUCTIONS
In a food processor, add onion and garlic and pulse until finely minced, then add lamb, cumin, salt-pepper and continue for a few seconds until combined. Remove and roll into golf ball sized portions.

In a fry pan over medium heat, add a healthy splash of olive oil, fry balls gently, turn and rolling occasionally until golden, remove and place on a parchment lined baking tray and roast for 5 to 7 minutes.

Smear yogurt on your platter, add lamb balls, sliced cucumber, drizzle with crushed chili oil (or your favourite chili oil or sauce) and fresh mint.

chefmikeward.com

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