Lamb Kebabs & Key Lime Pie

I am so excited about the new cookbook that Steve got for me that I decided to bake my hubbies favourite dessert from it to surprise him - Key Lime Pie.

.

Key lime pie is an American dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The dish is named after the small key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys.

.

I obviously don't have limes from Florida but that didn't stop me whipping up this amazing dessert.

.

As Kenny is still being healthy I'm pretending that the biscuit base and whipped cream is cancelled out by the 5 healthy limes in the recipe!

.

Sue and Steve are back tonight so I wanted to still make something healthy for Kenny but also something simple, tasty and easy that we all could eat and enjoy. I decided on lamb kebabs, which I found in my Gordon Ramsey healthy Eating cookbook.

...

Recipe for Lamb Kebabs:

.
Ingredients:
2 x packs of lamb leg steaks (approx 600g)
1 red pepper
1 yellow pepper
chestnut mushrooms
cherry tomatoes
Olive oil, to drizzle
.

For the herb paste:
Finely grated zest and juice of 2 lemons
3 garlic cloves, peeled and finely chopped
1 tsp dried oregano
1 tsp dried mint
1 tsp dried thyme
½ tsp dried ground rosemary
1 tsp dried tarragon
2 tbsp olive oil
Sea salt and freshly ground black pepper
.
1.Cut the lamb steaks into 2.5cm cubes and place in a bowl. Stir together all the ingredients for the herb paste and pour over the lamb. Toss well to coat the pieces evenly. Cover the bowl with cling film, and leave to marinate in the fridge for several hours or overnight if possible. Soak 6-8 bamboo skewers in cold water for least 20 minutes.

.
2.To make the dressing, place the yogurt into a large bowl and stir in the mint leaves and seasoning to taste.

.
3.Halve the peppers, remove the core and seeds then cut into 2.5cm pieces. Thread the peppers, lamb, mushrooms and cherry tomatoes alternately on to the soaked bamboo skewers.

.
4.Heat the barbecue or place a griddle pan over a high heat. Drizzle a little olive oil over the skewers and sprinkle with some salt and pepper. Barbecue or grill the skewers for 3 minutes on each side. Leave to rest for a minute or two then serve with side salads of your choice.

.

I served with cous cous and tzatziki.

.

.

Key Lime Pie Recipe:

Source: Hummingbird Bakery

.

8 egg yolks

2 x 397g tins of condensed milk

Freshly squeezed juice and zest of 5 limes plus extra grated zest to decorate

450ml whipping cream

.

Crust:

500g digestive biscuits

200g unsalted butter, melted

.

a 23cm pie dish, greased

.

For the crust:

.

Preheat the oven to 170 C / 325 F / Gas 3

.

1. Break up the biscuits and wizz in a food processor.

.

2. Pour in the melted butter.

.

3. Pour into the pie tin and press down working in a nice edge.

.

4. Bake for 20 minutes or until golden and firm.

.

5. Cool completely.

.

6. Turn the oven down to 150 C / 300 F / Gas 2

.

7. Put the egg yolks, condensed milk and lime juice and zest into a bowl and mix.

.

8. Pour into the cold pie crust.

.

9. Bake for 20 - 30 minutes until just set. (It should be firm to the touch but not wobbly)

.

10. Leave to cool completely and then decorate with the cream and zest.

.

It seemed everyone wanted a go of piping the stars on!

.

.

Enjoy :-)