Sunday, 20 March 2011

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.


Pavel said...

Hmmm what's wrong with a barbecue for wrong? I love em :^P

BribedwithFood said...

Oh, I have nothing against bbq for one - I do have something against standing in the cold on my own :)

Deepa said...

I love my own company (and my husbands too of course!) and sometimes it is lovely to spend a night in alone, or take myself off to my favourite cafe for a cafe and a nice slice of cake.

Becci said...

Sometimes I can't be arsed to cook something just for me, but then sometimes when Sven's out I completely indulge myself with something amazing that he doesn't like. Those meals are the best. It's all about self-indulgence sometimes.

These look absolutely delicious. I love the idea of the polenta crust!

Erin said...

Spinster? Seriously, what century do we live in? Some people can't stand to be alone with themselves, so they are confused by people who can. How sad for him.

On a brighter note, your kebabs look delish! Did the polenta add a good crunch?

miss south said...

The fact that this dish is for one is enough to make me overcome my lifelong scepticism about polenta and get cooking this tonight!

I love nights when you get to cook just for you. What could be a bigger treat than what you want for tea just how want it?

PS: I'm proud enough of my 'spinsterhood' to use the old fashioned Miss for blogging!

The Grubworm said...

I enjoy my own company too, particularly with good food and a bottle of wine. So yah-boo-sucks to the facebook eejit!

Really like the look of this. The polenta crunch added to succulent lamb - what else do you need. The contrast in textures must be wonderful.

BribedwithFood said...

@ Erin - Yes, the polenta is perfect to add texture to the kebabs as the meat and bread mix is really moist!

@ Miss South - If I have a choice I don't really have polenta, but I swear by it to coat meat stuffs!

Dom at Belleau Kitchen said...

lovely kebabs... and the thing is, as one gets older and more mature, the confidence grows to allow yourself not to feel guilty about being alone or having to go out.

i'm thinking you probably spurned his advances once and has been bitter about it ever since.

I love your blog by the way, the food is great and pics are exceptional!

Sasa said...

Some people are just dicks, whatcha gonna do? I love spending time on my own, if anything, not being able to handle your won company and enjoy it is a sign of, well, a problem.

BribedwithFood said...

@ Dom - I have no recollection of him trying it on at uni and it would be unfair to assume so, but God that was the most cack-handed attempt at being funny I've ever seen in my life.

@ Sasa - I feel I should give you some sort of prize for that comment...

Sarah, Maison Cupcake said...

Huh? What a dumb thing for him to say! I go nuts if I don't get time to myself every now and again.

Your kebabs look fabulous too. Far too good to share.

Carlos said...

Nothing better than cooking a great meal and enjoying it with wine and great company: your own!

Greetings from Mexico