Spiced Lamb with Longan and Goji Pesto and Kaffir Lime and Aubergine Labneh

This dish marries Middle Eastern and Asian flavours to create different layers that pop on the palate. It sounds unusual, but they do work together.

The kaffir lime and aubergine labneh, and longan and goji pesto are also great as condiments on their own which makes them so versatile but they really do take the lamb to another level when served together. The labneh is best made a day ahead so that there is time for the flavours to develop. 

We'd love to hear from you so don't forget to tell us what you think about this recipe in the comments box below!

Serves 2

Kaffir lime and aubergine labneh

30x30cm cheese cloth (also know as muslin cloth)

150gm natural yoghurt 

2 pinches of salt 

1 medium aubergine

1gm kaffir lime leaf

2 tbsp tahini

1 tbsp sesame oil

1 tbsp olive oil

1/2 lime, juice

1 tsp garlic powder

1.5 tsp fish sauce

large bunch coriander 

1.5 tbsp coconut sugar (or brown sugar)

pepper to taste

Spiced lamb

1tsp sumac

2 tsp cumin seeds, ground 

1 tsp fennel seeds, ground

1 tsp green peppercorn, ground

1 tbsp sesame oil

1 tbsp sunflower oil

1 tsp pomegranate molasses

1 tbsp mirin

1 tsp light soy sauce

400gm lamb loin (or any kind of cut that's suitable for grilling)

 

Longan and goji pesto

40gm fresh mint leaves

40gm longan

small clove of garlic

15gm goji berries

400gm cashew and macadamia mix, roasted (plain cashews also works well)  

3 tsp fish sauce

1/4 lime, juice

3 tbsp mild vegetable oil

pepper to taste

 

To plate

Dried tangerine peel powder (if available, but not mandatory)

Finger lime or lime zest

Method:

1. Line the middle of a bowl with the cheese cloth to make the labneh. Stir the yoghurt with two pinches of salt in a separate bowl and pour into the middle of the cheese cloth. Grab two opposing sides of the muslin cloth and tie a knot. Repeat with the remaining two sides until you get a ball of yoghurt. Hang the ball of yoghurt over a vessel in the fridge to drain for 12 - 24 hours; ensuring that the bottom of the cloth does not touch the drained liquid. You should have a thick curd at the end of this process. Keep in the curd in the fridge until required.

2. Pre-heat the oven to 220 degrees celcius. Pierce a few holes in the aubergine with a knife and wrap with tin foil. Place the aubergine on a baking tray and cook the aubergine for 40 - 45 minutes, or until the inside is soft (the skin will be hard, but the aubergine should compress easily when pushed). Remove from the oven and set aside to cool.

3. Remove the central stalk from the kaffir lime leaves with a sharp knife or scissors and place the leaves in a mortar. Crush with the pestle until you get a fine texture, almost like powder if you're using dried leaves; or a fine paste if you're using fresh leaves. You may also use a coffee or spice grinder to do this. Transfer to a food processor. 

4. Scoop the flesh from the cooled aubergine in to the food processor and discard the skin. Add the labneh, crushed kaffir lime leaves and the rest of the ingredients to the food processor and blitz until you get a creamy consistency. Taste and adjust the seasoning if required.  The labneh should be a mix of savoury, a little tangy and sweet, with the freshness of the kaffir lime leaves coming through. Store in an airtight container in the fridge until required. The labneh can be made a day ahead and should keep for 2-3 days. Remove from the fridge 30 minutes before you're ready to plate.

5. Next, prepare the marinade for the spiced lamb. Place all the dry spices and wet ingredients in a bowl and mix well. Place the lamb in a non-reactive vessel or plastic container and spread the marinade over the lamb. Massage the meat well and marinade in the fridge for at least an hour. Remove from the fridge an hour before you're ready to cook so that the meat has time to get down to room temperature.

6. While the lamb is marinating, make the pesto. Rinse the mint leaves and set aside to dry. Chop the dried longan in to small pieces and transfer in to the mortar. Skin the clove of garlic and add to the chopped longan pieces. Crush the garlic and longan well, then add the goji berries and crush well. Add the mint leaves to the rest of the ingredients in the mortar and crush until you get a well mixed paste. Add the roasted cashews and macadamias and crush until you have a mix of fine and medium textures.

7. Add the fish sauce, lime juice and vegetable oil, and mix well. Add a few pinches of pepper. Taste and adjust the seasoning if required. You should taste the sweetness of the longan and goji berries initially, then have the saltiness from the fish sauce and a hint of sourness from the lime hit your palate at the end. Set aside until required. This pesto can be made 1-2 days ahead.

8. Heat a griddle or pan well and cook the lamb on a medium - high heat for about 4 - 6 mins on one side, then flip and continue cook for another 4 minutes (the cooking time will differ, depending on the thickness of the meat. My preference is to serve the lamb medium). Transfer the cooked lamb to a plate and rest. 

9. To plate, spoon the aubergine and kaffir lime leaf labneh onto a plate. Slice the rested lamb on a diagonal and arrange the slices on top of the labneh. Sprinkle some dried tangerine powder and lime zest (or squeeze the finger lime if using) over the lamb.  Spoon some pesto to the side of the lamb and serve immediately.

Rose and Coconut Panna Cotta with Longan and Chrysanthemum Granita and Brown Butter Cashew Praline

Everyone loves a panna cotta with the perfect wobble and this rose and coconut panna cotta certainly doesn't disappoint. The praline adds texture, while the granita lightens the creaminess of the panna cotta. Heaven. 

Sheet gelatine is often confusing as they come in different strengths (also known as bloom) and sheet weight (titanium leaves measure 5gm each, gold 2gm each and bronze 1.5gm each).  Unfortunately, there are very little guidelines on how to interpret both.

Gelatine sets on a scale between 0.6% (still runny) – 1.7% (firm) and after several rounds of testing, I've found that panna cotta is best at ~1.3%. To find out how much gelatine to use, simply mutiply the weight of the liquid with desired percentage, e.g. 400gm panna cotta mix  x 0.013 = 5gm of gelatine. I've used titanium grade gelatine in this recipe, but you can easily substitute it with bronze or gold. Just ensure that you use the equivalent in weight e.g. 2.5 sheets of gold in lieu of 1 sheet of titanium. 

If you're time poor, make the components of this dessert a day or two in advance so that all that's left to be done on the day is to plate. We'd love to hear from you so don't forget to tell us what you think about this recipe in the comments box below!

Serves 2

Longan and chrysanthemum granita:

500ml hot water 

20gm dried longan

10gm dried chrysanthemum flowers

100gm coconut sugar (or muscovado sugar)

 

Rose and coconut panna cotta:

125ml coconut cream

125ml thickened cream

60gm caster sugar

5 gm dried rose buds

3/4 sheet of titanium gelatine leaf  

2.5 tbsp rose water

Brown butter cashew and citrus praline:

30 gm cashews

2 tbsp butter

4 tbsp coconut sugar (or muscovado sugar)

1 - 2 tbsp dried citrus powder

1 - 2 tbsp ground coriander

To serve:

dried rose petals

candied citrus peel

Method:

1. 24 hours before serving, mix the dried longan, chrysanthemum flowers and muscovado sugar with the hot water and stir until the sugar has dissolved. Let the fruit and flowers steep in the warm syrup for a minimum of an hour (a longer steep will impart more flavour). Once steeped, pour the liquid through a sieve and into an airtight container. Place the container in the freezer to set.

2. Make the panna cotta while the granita is setting. Soak the gelatine leaf in cold water and set aside.

3. Mix the coconut cream, thickened cream, caster sugar and rose buds in a small pan over a medium heat. Bring the mix to a gentle boil, stirring occasionally to help dissolve the sugar. Turn off the heat and let the rose buds steep for five minutes. 

4. Remove the gelatine from the water and squeeze out any excess liquid. Add the gelatine to the panna cotta mixture and stir until fully dissolved.  Next, add the rose water and mix well. Strain the mix through a fine sieve in to moulds or your desired vessels and let the mix cool before placing vessels in the fridge to set for a minimum of 5 hours. 

5. Next, prepare the praline. Crush the cashews coarsely in a mortar and pestle or simply chop them with a knife. Set aside. In a non-stick pan, gently heat the butter until it starts to turn brown. You should see the milk solids start to appear at the base of the pan. Remove from the heat and drain the brown butter into a bowl with a sieve. Discard the milk solids. Return the brown butter to the pan and add the sugar. Heat the brown butter and sugar over a medium heat, swirling the pan occasionally to help the sugar dissolve. The liquid should be a dark brown colour when it's ready. The butter may split from the sugar. Stir well to emulsify the butter with the melted sugar.

6. Remove from the heat and carefully mix in the coarsely chopped cashew nuts, ensuring that the nuts are well coated (be careful as the liquid will be very hot). Tip the coated nuts on to a baking sheet lined with baking paper and let the mix cool. Once cooled entirely, break into small pieces. Crush the pieces into coarse grains with a mortar and pestle. Add 1 tbsp of the dried citrus powder and ground coriander and mix well. Taste and add the remaining to your preference. Transfer to an airtight container until you're ready to use. This should keep for a few weeks if stored in a cool, dry place. 

7. To plate, remove the granita mix from the freezer 5 - 10 minutes before you're ready to serve. Loosen the panna cotta by placing the moulds in a warm bain marie (water bath) for 30 seconds and carefully tip on to plates. Scrape the surface of the granita mix with a fork until a pile of ice crystals form. Spoon some granita around the the sides of the panna cotta, and some cashew citrus praline on top of the panna cotta. Decorate with a few dried rose petals and candied citrus peel on top of the praline and serve immediately.

Heart Opening Poses For Cultivating Love, Acceptance & Compassion

We are constantly reminded of love, especially in the month of February, thanks to St Valentine’s Day. In the practice of yoga, the centre of the chest is represented by the Heart Chakra (or ‘Anahata’, in Sanskrit). Chakras mean “wheel”, and being the fourth of seven Chakras that sit along the energetic pathway of the spinal column (Sushumna), Anahata is represented by loving vibrations, kindness, self acceptance, empathy and compassion, when energy is flowing freely.

Backbending asanas, be it restorative or dynamic, are often called “Heart Opening” Poses as they create a sense of liberation…physically, mentally and emotionally. Approach them with an open mind, and witness the ebb and flow of physical sensations and emotions that arise. Practise safely, and warm up well with a few rounds of Surya Namaskar (Sun Salutations) and standing asanas. Use props where necessary, and always consult a yoga teacher if you are new to the practice, have a medical condition or are pregnant.

START by rolling out your yoga mat, sit in a comfortable position and be still for a moment. Witness your breathing, and let your focus drop beneath the neurotic chatter of the busy mind, and into the cave of your heart. Set the intention for your practice (for example), “By accepting and loving myself, I am compassionate to others”.

1. Restorative Chest Opener (with blocks) : place one block beneath the shoulder blades and one to support the head. This restorative pose gives a lovely myofascial release of the thoracic area whilst keeping the neck free from strain. A great relief after a long busy day at the office or with the kids. Soften into the space, and release your weight onto the block. Stay for 12 long, deep breaths, or even a few minutes if you can spare the time.

2. Anahatasana (Heart Chakra Pose or Puppy Pose) : From an all-fours position, place your chin on the mat and extend your arms forward. Sink your chest onto the mat whilst keeping the breath smooth. Option to place your forehead on the mat if this variation is too intense for your neck.

3. Setu Bandhasana (Supported Bridge Pose) : Lie on your back, bend your knees, and place your feet hip width apart. On an inhale, lift your hips up, and interlace your fingers, stretching your knuckles towards your feet. Keep your thighs parallel, and feel like you are lifting up to bring the chest towards your chin. Stay for 12 deep breaths, and on an exhale, release your hands, and lower back down onto the mat.

4. Ustrasana (Camel Pose) : Come to a kneeling position with your knees and feet hip width apart. On an inhale, lift the chest up, up and up whilst arching and lengthening the whole spine, and place your hands lightly onto your heels. Tailbone is slightly drawn towards the pubic bone, and only if you are comfortable, drop the head back. Stay for 12 even breaths and enjoy the expansiveness of the front of your body. Option to tuck the toes for a more accessible modification.

5. Chakrasana (Wheel Pose) : From Setu Bandhasana, place your hands by your ears, with the fingers pointing towards your feet, and elbows parallel to one another. On an inhale, lift up into Chakrasana, with your arms straight. Keep your legs engaged by gently hugging your inner thighs to your midline. Breathe well and on an exhale, bend your arms and legs to lower back onto your mat. 

Come into Balasana (Child’s Pose) as a counter-pose, followed by Savasana for a few minutes.

End your practice with gratitude and love, to yourself and to others.

Namaste.

Angeline Liew is a Yoga Teacher-Trainer and Co-Founder of Prana Yoga KL. To connect with her for yoga tips and inspirations, follow her on Instagram @angelineliewyoga or practise with her at www.pranayogakl.com

The Heart of Summer

In Chinese medicine, the season of summer signifies expansion, growth, activity and creativity. It is ruled by the Fire element and governed by Heart.

Summer is considered the most Yang time of the year, meaning there is an increase in outdoor activities, our energy moves upward and outward and, the Spirit feels light and joyful. Summer days are about creating joy and laughter with family and friends, soaking in longer daylight to enjoy al fresco dinning or a nice walk in the park after work and, spending a relaxing weekend on the beach or exploring nature. On the contrary, summer can also cause damage and harm. Continuous days of high temperature and sweltering heat can cause heat-strokes and sleepless nights, taking a toll on the body and mind. And the potential of bush fires that threaten wildlife and people living in areas prone to it.

In Chinese medicine, a person’s constitution is governed by both Yin and Yang. Some will tend towards more one or the other or some will have a good balance of both. A person with a Cold constitution (constant cold hands and feet, takes a long time to warm up, dislikes winter), is more Yin in nature. They are the ones that look forward to summer and gravitate towards heat the most, which is Yang in nature. On the other end of the spectrum, a person with a Heat constitution (loves winter, feels the heat instantly, dislikes heat), is more Yang in nature and tends to struggle in summer. They will find the summer heat unpleasant, there will be lack of interest to participate in outdoor activities and have a preference to stay indoor to avoid the heat.

The Heart, the Organ that belongs to the summer season stores the Spirit (Shen). According to Chinese medicine, the Heart is responsible for ‘appropriate behaviour, timely interactions, being respectful, helpful and thoughtful’ (Kaptchuk, T., (2000). The Wed That Has No Weaver, p.88). As the Heart is ruled by the Fire element, it can be easily agitated by heat, generating Heart-Heat resulting in insomnia, anxiety, inappropriate or bizarre behaviour. Joy is the emotion of the Heart. Enjoying summer festivals with abundance of alcohol and food, laughter and gatherings can increase joy to the Heart. However, too much joy can also damage the Heart especially when we overdo it with without having sufficient rest and recovery in between activities. In Chinese medicine, we always advocate moderation and balance to generate a harmony between Yin and Yang, rest and activities and, excitement and calmness in the body and mind.

The warmer months provide us with produce that are vibrant in taste and colour and are cooling in temperature. Eating with the season is important as nature has a way of providing what is essential for the body to function during the season. Lighter meals are appropriate and suitable for the summer season and, prepared and cooked using simple and fresh produce. Food such as meat, eggs, and excesses of nuts, seeds and grains should be reduced in consumption to avoid sluggishness. Bitter, the flavour of summer is recommended to be consumed in small amount to cool the intensity of Fire/Heat in the body and, to nourish and settle the Heart (Spirit) during the warmer months.

Bitter foods:

Bitter - alfalfa, bitter melon, romaine lettuce, rye

Bitter & pungent - citrus peel, radish leaf, spring onion, turnip, white pepper

Bitter & sweet - amaranth, asparagus, celery, lettuce, papaya ,quinoa

Bitter & sour - vinegar

Summer nourishing foods includes:

Grains & seeds - amaranth, rice, quinoa, lotus seed, pearl barley

Beans - mung beans, bean sprouts

Vegetables - cucumber, asparagus, bamboo shoots, bok choy, broccoli, Chinese cabbage, corn, mushrooms, snow peas, spinach, summer squash, watercress, seaweed, romaine lettuce, celery, lettuce, bitter melon, scallion, radish leaf, wax gourd, lotus root

Fruit - apricot, cantaloupe, rock melon, watermelon, strawberries, nectarines, mango, peach, lemon, papaya, tomato

Protein - fish, prawns, crab, mussels, octopus, scallops, pork, chicken, tofu

Species - mint, coriander, dill, anise, basil