FLOWER POT KITCHEN: MARINATED LAMB NECK FILLET KEBABS

22 Nov 2012

MARINATED LAMB NECK FILLET KEBABS

Lamb neck fillet marinated in ooil, oregano, garlic, salt and pepper, pan seared fast to keep the lamb juicy and tender. Loaded into a large pitta bread with raw onion, lettuce, white cabbage, garlic, Greek pickled chillies, a must have, mayonnaise and chilli sauce. I love a good homemade kebab I want a messy mouthful so I get hot meat, crunchy onion, crisp salad, a bolt of chilli and creamy garlic mayonnaise with the comfort of the pitta holding all together.

LOVE MAKING THIS IN ADVANCE SO THAT ON OUR DATE NIGHT IF WE FANCY A TAKEAWAY WE CAN WITHOUT THE COST AND WITHOUT THE WORRY OF QUALITY

( serves 4)

Ingredients

4 large pittas or wraps

2 neck fillets trimmed cut into chunks

1 tbsp oregano

1 very lrg pinch of salt

1 lrg pinch white pepper

3 garlic cloves diced

1 tsp cayenne pepper

1 glug ooil

Shredded iceberg lettuce

Sliced raw onion

Shredded white cabbage

12 Greek pickled chilli peppers

4 tbsp garlic mayo

Chilli sauce

Skewered marinated lamb chunks, makes for quick and easy cooking

Fabulous juicy top notch kebab without any concerns of quality, I have been making this for my husband and he is so happy as now we have instant kebabs on demand, and in the freezer. I portion the meat and make the pittas and freeze them together so when he says he fancies a kebab I can say me too and we have a fairly healthy kebab with fabulous fresh salad and do not feel cheated in anyway, we have all the flavour and full control over the quality, perfect.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.