Antons Nosh originated in the 70’s at the Church House Inn in St Brides Wentloog. It was a destination pub that offered atmosphere, relaxation together with great food in the bar. This was the era where the height of sophistication was Chicken in the Basket at a country pub.
If Anton was alive today, he would be definitely be a celebrity chef. He had an incredible reputation in South East Wales. In those days reputation was dependant on word of mouth. Many people still remember this icon of the local hospitality industry with great fondness having spent birthdays, anniversaries and special occasions under his culinary guidance. Not to mention his special wicked humour.
As Anton was a Cypriot, this dish is his version of a Kofta. He used to deep fry his (Frying was popular in the 70’s) I tend to oven bake and have gone for a healthier version.
This is my homage to Anton who taught me to cook and broadened my food horizons. He also taught me that your staff are your most important asset. He demonstrated regularly, with his wife Ursula, that kindness and generosity created loyalty and commitment from the people he employed. This was one of the key factors that made his business such a success. A man before his time!
Antons Nosh originated in the 70's at the Church House Inn in St Brides Wentloog. It was a destination pub that offered atmosphere, relaxation together with great food in the bar.
- 500g lamb mince (Anton used to use beef mince)
- ¼ tsp ground coriander
- ¼ tsp ground cardamon
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cayenne pepper
- 2 tsp chopped parsley
- 2 tsp chopped mint
- ¼ tsp chilli flakes
- 1 tsp dried oregano
- 4 tsp pomegranate molasses
- Salt and black pepper to taste
Heat the oven to 180c
Put the mince in a bowl and add all the seasoning and mix well
Split the mixture into 8 equal chunks then shape with your hands into rugby ball shaped Nosh (Or round balls if you find it easier.
Put the Nosh on a non-stick baking tray and cook in the oven for 25 -30 minutes
When the Nosh have had 20 minutes in the oven, take them out and drizzle with Pomegranate Molasses over them and toss them in the glaze. Then return them to the over for 5 minutes,
Serve with a fresh salad
If you rinse your hands and shake off the excess water will stop the mince mixture sticking to your hands when shaping the Nosh.
Serve this dish with a nice fresh mixed salad and flat bread. It goes well with our Tzatziki Salad | Tasty Turkish Delight |
Ignore the red meat red wine theology. This dish goes brilliantly with a fresh fruity Sauvignon Blanc. We chose a Lay of the Land Destination Sauvignon Blanc 2019. This is New Zealand fruit heaven with a little Loire twist. Punchy, herbacious and packed with gooseberries and lime, all wrapped up with a soft, elegant finish. Available from Naked Wines