Cooking over open flame I will never tire of the joy it brings me, such satisfaction and outstanding flavour from the fat dripped erupting flames of flavour basting the meat as it slowly cooks you just can't fake that flavour. What's more a gorgeous wood fired cooked flat bread stuffed with crisp red onions, iceberg lettuce, pickled kebab chillis, hot homemade chilli sauce, olive oil mayonnaise and a good squeeze of fresh lemon juice, in all a private eating moment shared with family who won't judge your and their lip smacking stuffing in you face eating! Perfick.
Prep time 5 minutes / Marinating time 1 hr + / Cooking time 30 minutes
Ingredients
(serves 8)
The Marinade
1 leg lamb diced
100ml olive oil
1 lemon zest and juiced
4 cloves garlic chopped
1 tsp Himalayan sea salt
1 tsp black pepper
2 tbsp fresh oregano chopped
Place all the marinating ingredients in a large bowl or zip lock food bag massage all the marinade over the meat. Leave to infuse in the fridge for 1-24 hrs.
The Flat Breads
500g 00 Capatuo pasta flour
15g yeast
10g Himalayan sea salt
50g olive oil
320g water
Next make the dough for the flat breads, place all the ingredients in a large bowl and combine until you have a dough ball, knead for seven minutes until the dough has a spring back when touched, leave to prove covered in a bowl for about an hour. You can use this dough immediately but it has a even better texture if left to prove. Divide the dough in to eight balls, roll out to around the thickness of a pound coin, cook on your fire pit or heat a cast iron skillet hot and cook for approx one minute each side, wrap in a tea towel to keep warm.
Fire Pit Cooking
Fire up your pit, grill or oven, skewer the chicken and your ready to cook. I like to have couple of bricks eithe side of the fire pit so that I can control the cooking temperature by raising the kebab up away from the direct heat or floor of the wood fired oven as cooking slower gives you a juicy succulent meat with that all important char. Turn the kebab every five minutes until cooked all the way through around thirty minutes. Leave to rest while you cook the flat breads.
Served stuffed in to a warm flatbread with all the fixings to your likin, for my guys that would be fresh red and white cabbage slaw, red onion, pickled kebab chillies, crisp salad, fresh chillies, then tzaziki, or garlic mayonnaise, hot chilli sauce and fresh coriander to finish.
Homemade Tzaziki Sauce
1/2 cuecumber peeled de seeded
1/4 iceberg lettuce
1 clove garlic
4 tbsp homemade mayonnaise
1 small bunch fresh mint leaves choppedIn a blender blitz the cuecumber, garlic and iceberg lettuce until smooth, pour in to a mixing bowl and mix with the mayonnaise and mint leaves, pour in to a ball mason and keep in the fridge for up to one week.
Homemade Mayonnaise
1 egg yolk
1 tsp apple cider vinegar
200-300ml extra virgin olive oil
1 tsp Dijon mustard
1 pinch Himalayan sea salt
1 pinch black pepper
Place the egg yolk and apple cider vinegar in a large deep jug, start to drizzle the olive oil in very very slowly, whisking all the time, once you see the yolk and oil emulsify you can add the oil in much quicker, stop adding the olive oil when you have ribbons, whisk in the mustard, salt and pepper, this will keep,in the fridge for a week in a ball mason jar.
Hot Chilli Sauce
6 fresh tomatoes
1 tbsp tomato purée
1 fresh hot chilli
1/2 small onion
1 clove garlic
1/2 tsp sumac
1 tbsp red wine vinegar
1 pinch Himalayan sea salt
1 pinch black pepper
Place all the ingredients in a food processor and pulse together, that's it. If you use a magic bullet or stick blender you will lose the vibrant fresh red texture and flavour the sauce becomes more like a salsa. Keep in a ball mason jar in the fridge for up to one week.
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