Monday, 10 July 2017

Lamb Stuffed Roasted Courgettes and a Review of Keevil and Keevil

A look at the online butchers Keevil and Keevil and a recipe for tasty, summery low carb and paleo stuffed lamb roasted courgettes. 



I received compensation for writing this post, however, all opinions are my own and are completely honest. 

Have you ever heard of the butcher Keevil and Keevil? I'll be honest - I hadn't, until I received an email from them asking if I'd like to try out a sample meat box and tell them what I thought of it. After a bit of research, I discovered that they're based at Smithfield Market in London, and have been there for over 160 years. They supply not only regular cuts of meat, like pork, lamb, beef and chicken - but also some more exotic types, like Iberico pork mince and French black pudding. 

So I said yes, and waited eagerly for my meat box to arrive. 



The meat was delivered in a big sturdy cardboard box, with an inner polystyrene layer and then the meat inside was wrapped in bubble wrap. There were cold packs in the box too, just to keep everything nicely chilled. And it was chilled, even considering it was a muggy 28 degree heat outside when it was delivered. The meat was all fresh and fridge-cold to the touch, but the Iberico pork mince hadn't quite made it to me still frozen. This was no big deal though, because we just ate that the same day and put the rest of the meat in the freezer. 



The Iberico pork mince, something I'd never tried before, was as I expected: full flavoured - nutty - obviously from the acorns that the pigs are fed. There was a large amount of fat speckled in with the mince, but this just kept the meat basted and juicy as it cooked. I seasoned with a pinch of salt and some pepper and formed them into burgers, which I fried in a pan and we ate them with veggies. 




The French black pudding, I was told, isn't like the English black pudding made with oats - it's softer and creamier in texture, which made it very similar to the morcilla I ate in Argentina. I just quickly pan fried it in slices and drizzled over some fresh chimichurri salsa, to take me back to that parrilla in Buenos Aires. Lush. 





I decided to turn the lamb mince into stuffed courgettes, as I'd had these on my mind for a while. Lamb fried lightly, with olives, red onion and parsley and then sprinkled with sliced basil leaves. I love how the lamb turned slightly crisp in the oven on top but still stayed juicy and full-flavoured. 




Something else that's cool - and just for you - Keevil and Keevil have offered to give you a coupon to use when you place an order - just type in JOROMERO15 when you check out for 15% off! 

Go have a look at what Keevil and Keevil have to offer - you can find their range on their website. Or go down to Smithfields Market and pay them a visit. They'll be there during trading hours, which is 2am-8am (yikes!) or visit their building at East Poultry Avenue if you're in the area. 

Now. Onto the lamb. 

Lamb Stuffed Roasted Courgettes 
Serves 4
Ingredients
1 tsp olive oil (or your preferred choice of fat)
2 medium sized courgettes/zucchini 
500g minced lamb
1 garlic clove, peeled and chopped finely
1 red onion, peeled and chopped
12 olives, a mixture of black and green, pitted
small handful of parsley, chopped
1 tsp dried marjoram
6-7 fresh basil leaves

Method
Preheat the oven to gas mark 6/200ºC/400ºF. Wash the courgettes/zucchini and trim off the ends. Slice them lengthways, so you end up with two long halves. Run a spoon down the seedy middle of the each courgette half and remove the seeds, also making a shallow cut out so that the lamb sits better on top later. 

Place the courgettes snugly in a baking dish and drizzle with a little olive oil. Slide into the hot oven for 15 minutes. 

While the courgettes are cooking, make the lamb. Add a little oil to a frying pan and add the mince. Stir-fry until cooked through, about 5-10 minutes. Once the lamb is sizzling, discard any extra fat that's left in the pan. Place the pan back on the hob and add the garlic and half the onion (save the other half for later). Stir to combine. Quickly chop the olives and add them to the pan and then scatter in the parsley and the marjoram. Once the lamb is cooked and the veggies are heated through, turn off the heat. 

Take the courgette halves out of the oven and, using a spoon, distribute the lamb mixture between the courgette halves, piling it up as you go. Scatter the rest of the chopped red onion over, and then slide back into the oven and cook for a further 15 minutes. If you have any lamb mince leftover, let it cool and then cover and keep in the fridge. You can reheat it for breakfast or have it in a salad, or over a cooked jacket or sweet potato.

After the time is up, take the lamby courgettes out of the oven and season with a little salt. Scatter over the sliced basil leaves and serve while hot. Great with a fresh and zesty side salad or your favourite veggies. 

Made this recipe? Tag me in on InstagramFacebook or Twitter and I'll share any I see. I love to see your creations of my recipes! :) 


This recipe is also entered into the Recipe Roundtable over at Phoenix Helix. 





No comments:

Post a Comment