Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.  

 

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Saturday morning brought a mini disaster as my pair of glasses broke in half and went in two different directions; it was like watching a slow motion movie as it took my brain a moment to figure out what was happening. It was a relief to know that it was my glasses and not my eyes that were moving.

After an emergency optician appointment, I made my way to the Yorkshire Farmers Meat Company which was just down the road. They provide high quality and locally sourced meat products. I enjoyed my banter with the butcher and other staff members. I was delighted to hear they read my food feature.

I wanted some chicken sausages which they didn’t have but after looking at their wide range of products, I left with lamb mince and some Barnsley lamb chops.

I was craving a challenge and wondered what I could do with the lamb mince that was more than the usual bolognese, burgers and shepherd’s pie. Lamb is a wonderful meat and minced lamb is very easy and quick to cook. It lends itself to many flavours and spices such as mint, cumin, coriander, curry and pairs well with peas, rice, potatoes and beetroot.

A well made shepherd’s pie is one of the most comforting food you can eat during the cold months and a French trimmed lamb rack is a stunning centrepiece for a dinner party.

After racking my brain for some ideas, and challenged by some recent changes to my diet, I had to get a bit creative. My first dish was inspired by middle Eastern and Indian flavours so I made lamb mince with, caramelised onions, shallots, garlic, peppers, cumin, Aleppo chillies, coriander, curry powder and smoked sea salt.

I served this along with roasted aubergines and some toasted cumin seasoned yogurt dotted with golden caramelised onions, a sprinkle of onion skin powder and some Korean chilli flakes. It was a gorgeous and delightful meal. See picture below.



My second idea for my leftover mince was a simple Yaji inspired meatballs. Yaji is an extremely popular Nigerian spice that is used to season meat grilled on hot coals giving the most amazing aroma.

The cooked meat called Suya is often eaten as a snack with cold drinks. The fiery, smoky and flavoursome Suya, a true culture icon is popular in many other West African countries and around the world.

Making Suya seasoned beef for a food critic was one of the highlights of my MasterChef UK 2022 experience.

Yaji spice is made from peanut powder, bouillon seasoning, smoked paprika, ground ginger, onion powder, garlic powder, ground cayenne pepper, white pepper and kosher salt. Some recipes also include cloves and calabash nutmeg.

The recipe originating from Northern Nigeria is a closely guarded secret and many chefs have tried to recreate it with limited success. The good thing is you can simply buy the Suya spice mix.

My meatballs turned out juicy with a red hue from the smoked paprika and Korean chilli flakes. You can buy Suya spice online so have a go at making the recipe or use the spice on any cut of meat, fish or vegetables before grilling.

**This is not for anyone with a nut allergy.

Here's my recipe for Suya spiced meatballs

Ingredients

350g Lamb mince

1 Tbs of Suya spice

½ tsp of Onion powder

½ tsp of Ginger powder

½ tsp of Garlic powder

1 tsp of Gochujang (Korean Chilli flakes)

2 tsp of Smoked paprika

1 tsp of kosher Salt (The suya spice has some salt)

Method

1. Put all the ingredients in a bowl and mix well with a wooden spatula


2. Make your meatballs into golf ball sizes


3. Place a non-stick pan onto medium heat stove and when it is hot, add the meatballs; you don’t need any oil as there’s enough fat in the lamb


4. Cook until golden brown on all sides


5. Baste constantly with the released oil to keep them moist


6. Check to make sure they are cooked through (use a meat thermometer or simply cut one in half). Rest for a few minutes


7. Serve with a sprinkle of chopped parsley and Korean chilli flakes

Tip, you can finish this in a cream based or tomato sauce and serve with potatoes, rice or pasta; alternatively add them to flatbread with some pickled carrots, a side salad and any sauce of your choice.

Next week, I will be bringing you some food highlights from the Great Yorkshire Show.

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Read More: 

• Yemi’s Food Stories: My highlights of the Harrogate Food and Drink Festival


• Yemi’s Food Stories: Making the most of honey
  

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