What's with the assumptions? - Polenta-crusted lamb kebabs

If there is something that really hacks me off are people who judge you for enjoying your own company.

People who consider you strange for wanting to spend an evening in with good food, good wine and not having to talk to anyone else.

So when this weekend some guy who was at uni with me for one semester and hasn’t seen me for over 7 years deemed appropriate commenting on my Facebook status and labelling me a “spinster” and someone who is just lonely I saw red.
What gives him the right to judge me like that?
He claims he was “amused” by the fact that I was enjoying a night in.

Am I the only who fails to see why that would be amusing and why someone who doesn't know anything about my life would find it funny or appropriate to make comments of that kind?

Blonde Boy didn’t like him either and labelled him a douche all the way from Buenos Aires – That made me giggle.
Thanks Blonde Boy.

Anyway, whilst all the Social Media Drama went down I prepared myself quite the flavoursome meal and I managed to enjoy it regardless.

I got the idea for the kebabs from one of dad’s recipes – He puts pork mince in his too and barbeques them, but one needs to adapt to what one has in the freezer and the weather conditions (no effing way I was going to barbeque outside in the cold night by myself!).

The result was satisfying and tasty and warming and cheering and it made me forget all about judgmental people.
Sort of.
You know what I mean.

Polenta Crusted Lamb Kebabs

Serves 1 (yes, ONE – So what?!)

200gr mince lamb
1 slice crustless bread soaked in milk
1 garlic clove finely chopped
Zest of 1 lemon
1tsp ground coriander
1tbsp finely chopped fresh coriander (can be replaced with parsley)
1tbsp white wine
1/2 red chilli finely chopped
Salt and pepper to taste
½ cup polenta/cornmeal

Mix the lamb, bread, garlic, lemon zest, coriander (fresh and ground), wine, chilli, salt and pepper making sure everything is well incorporated with the meat (especially the bread) and let marinate for at least 2 hours.

Pre-heat the oven to 180G (gas mark 5).

Get the lamb mix out and stick it around bamboo skewers (remember to soak the skewers in water for at least 20 minutes before doing this, kids!) shaping them like long and thin sausages.

Roll the kebabs in the cornmeal giving them a good coating.

Put the kebabs on a baking tray and bake for 30 minutes turning them halfway through the time.

I had them with a bulgur and slow roasted tomatoes and peppers salad and garlicky yoghurt sauce on the side – Delish.

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