Saturday, March 22, 2014

OOP cooking classes filling fast!

PEEL ST.
Adelaide's new favourite



Jordan Theodoros is a favourite here at OOP. 

We have been lucky enough to have experienced his culinary magic for the past few years at our brilliant cooking classes! And since opening Peel St, things have really taken off!!


Our cooking class with Jordan sold out in a matter of days and after convincing him to do a second, it is filling fast again. Click here to view his class.

Jump in now to get a seat at this innovative Ottolenghi style class.

This dish is so spectacular we featured it in our latest catalogue. It has been tried and tested at dinner parties and lunches and is absolutely divine. 

Try this recipe and enjoy Jordan's unique, impeccable and intensely focussed style!


Lamb Soldiers 


1kg lamb mince
100ml olive oil
1kg onions, chopped finely diced
1kg red capsicum, finely diced
1kg tomatoes, skinned and chopped
2 tablespoons ground cumin
1 tablespoon ground all spice
2 tablespoons ground coriander seed
1 bunch of parsley
125gm melted butter
2 tablespoon tomato paste
red pepper (cayenne) and salt


To garnish - 

pine nuts, sliced red onion, yoghurt, 
fresh mint, sumac, chopped fresh tomato.

Heat a heavy based pan and heat the olive oil, then sear the lamb mince until it is lightly browned. Remove from the pan. Heat the butter in the pan and sweat the onions and capsicums until soft. Add the lamb mince back along with the ground spices, salt, pepper, tomatoes, tomato paste and a pinch of cayenne. Finish with chopped parsley.


To serve - 

Grill some long strips of turkish pita, and spoon lamb mince over. Finish with some roasted pine nuts, chopped tomato, yoghurt, sumac, red onion and fresh mint. 


Bon Apetit!








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