Spicy Lamb Lettuce Wraps Food

MOROCCAN LAMB LETTUCE WRAPS

Steps:

• Combine lamb, salsa, preserves, 4 tablespoons wine, Moroccan seasoning, chili powder and garlic powder. Transfer to a 3-qt. slow cooker. Cook, covered, on low 5-6 hours, until lamb is tender. Remove lamb; shred with 2 forks. Strain cooking juices and skim fat. Return lamb and cooking juices to slow cooker; heat through. Stir in remaining 2 tablespoons wine; heat through., Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.

SPICY LAMB LETTUCE WRAPS

Steps:

• Make the kimchi purée first. For the most authentic - and spiciest - taste, purchase the kimchi at an Asian market. Put the kimchi, sesame oil and chili flakes into a blender or food processor, and pulse until a rough purée is formed. Set aside until ready to use. Combine all the ingredients for the kalbi marinade (from soy sauce down through the red pepper flakes), and set aside. For the lamb shoulder, slice into thin strips and pour the marinade over the meat. Massage it in, and leave the meat in the refrigerator for about 2 hours. Heat a cast-iron pan to high. Pan-fry the meat in small batches, and hold warm. To build the lettuce wraps, start with a large piece of Boston lettuce. Place grilled lamb kalbi on the lettuce leaf, and spoon a bit of the kimchi purée over the lamb. Top with a little cilantro and a slice of fresh jalapeno, and eat immediately.

CRISPY MONGOLIAN LAMB LETTUCE WRAPS

Steps:

• Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well, cover and leave to marinate in the fridge for at least 20 minutes.
• Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules.
• Heat a saucepan or wok over a medium heat, half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove, drain on kitchen paper and set aside.
• For the stir-fry, mix together the orange juice, runny honey and light soy sauce.
• Heat a wok over high heat, add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts, and the orange soy honey mixture. Give it one final stir take it off the heat.
• To serve, remove the lettuce cups from the fridge, place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid), top with the crispy Mongolian lamb pieces and dress with kumquat slices, edible flowers if using and coriander leaves.

SPICY PORK LETTUCE WRAPS

Steps:

• For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
• For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
• Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

SPICY CHICKEN LETTUCE WRAPS

Steps:

• Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.

SPICY MINCE & LETTUCE CUPS

Steps:

• Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
• Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

BOMBAY LAMB WRAPS

Steps:

• Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic, stir for 1 min, then add the frozen mince. Cook until defrosted and nicely browned, then stir in the curry paste, tomatoes, potatoes and half a can of water. Season well, then cover with a lid and simmer for 20 mins or until the potatoes are nearly cooked.
• Remove the lid and simmer for a further 10-15 mins until the liquid has reduced and the sauce clings to the potatoes and mince. Add the peas, stir through until defrosted, then serve with the warm wraps and yogurt.