FLOWER POT KITCHEN: LAMB KEBAB HEALTHY AND GUILT FREE

13 Jan 2015

LAMB KEBAB HEALTHY AND GUILT FREE

I love that this guilt free super healthy kebab not only does it knock the socks off the take out donner kebab but it loves your body back, packed with lots of great healthy ingredients there is no reason why you can not have this weekly as a main stay in your diet. I omit the flatbread at the moment and have a bed of spinach, watercress and rocket instead as I am still on a weight loss journey. The flatbread dough is really quick and simple to make, almost a no knead bread that results in a gorgeous light airy natural flatbread, ready to be loaded with what ever you want.

Kebab prep time 7 minutes / cooking time 5 minutes

Flatbread dough prep time 10 minutes / resting time 1-2hrs / cooking time 3 minutes

Ingredients

(Serves 2)

Flatbread dough

Makes 12 flat breads, u can freeze left over dough

This is my perfect flat bread dough, this dough is also fabulous for pizzas, bread rolls and loafs.

500g 00 Italian flour

15g yeast

10g sea salt

50ml olive oil

320ml water

Place all the ingredients in a mixing bowl and either by hand or by machine with a dough hook mix for seven minutes, then dust a little flour over the dough mix and gently form into a ball, cover the bowl with a tea towel and leave in a warm area to prove for 1-2 hours until doubled in size. You can make this dough the day before and leave to prove slowly in the fridge for 24hrs, this is how I do this as it gives me much more control over time and usage, this will keep for 48hrs in the fridge ready to go, you can also freeze any left over dough at this stage, then when ready to use remove from the freezer defrost and once up to room temperature use as you would fresh.

Take a oversized golf ball piece of dough, roll into a ball and roll out a large disk no bigger than your frying pan, heat your dry frying pan to a hot heat, place the flat bread in the pan and cook for one and a half minutes on each side, best served warm.

Kebab ingredients

200g-300g lamb fillet or leg finely sliced

1 tsp coconut oil

6 garlic cloves finely sliced

2 spring onions sliced

2 hot chillies sliced

1/2 white cabbage finely sliced

1/4 red cabbage finely sliced

1 onion finely sliced

2 handfuls of spinach watercress and rocket salad

Garlic yoghurt drizzle

6 tbsps Greek plain yoghurt

10 mint leaves chopped

2cloves garlic grated

Prep all your ingredients ready to go as this is a speedy cook, pan fry the flat breads and place on your plates, load with all the salad and cabbage leaves. Heat your frying pan or wok medium hot, add the coconut oil and gently cook the garlic, you want to slightly brown the garlic, this will give the garlic a slightly sweet nutty flavour, remove from the pan. Season the sliced lamb with salt and black pepper, add to the pan and stir fry for a couple of minutes for medium rare, take off the heat and leave to rest in the pan for a couple of minutes while you make the mint and garlic dip. Mix all the ingredients together.

Place the lamb on top of your salad and top with the mint yoghurt drizzle, sprinkle over the nutty garlic, chillies and spring onions, enjoy.

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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.