I have just gone through a good 6 months there of not being able to get enough of the shish kebab. I love them. None of that donner stuff (although there are a few good places in glasgow to get a good one) which although tasty tends to be rammed full of fat. However, what i found myself enjoying the most was the delicious salad they serve with the kebab. The combination is heaven. Now, i haven't yet found the ultimate way for getting the meat so tender and tasty (still working on that) I have however come up with a version of the salad and here it is...
ingredients:
1/4 white cabbage
1 red chilli, finely sliced
handful of cherry tomatoes, quartered
handful of flat leaf parsley and coriander mixed, chopped
1 carrot
1/2 red onion
juice of 1 lime
sea salt
how to:
Get a large salad bowl and using a mandolin on a thin slice setting, slice the white cabbage, red onion and carrot into the bowl.
Ad the chilli, cherry tomatoes and parsley/coriander. Mix together.
Add the lime juice and season well with salt.
It's pretty fiery but mouthwateringly delicious. Great with the earlier flatbread recipe too.
Also, if you don't have a mandolin just try and slice as thinly as possible the carrot, cabbage and onion. good luck.
enjoy...
Friday 13 January 2012
Homemade flatbreads w/harissa
I've been getting quite into my bread making of late and this is a recipe I picked up for flatbreads. They are oh so tasty and really not that difficult to make. I much prefer homemade to shop bought - there really is no comparison. Great with falafel or for homemade takeaway style kebabs (see other recipe)!!
flatbread ingredients:
300g strong white bread flour
7g packet of dried yeast
110ml of warm water
110ml of low fat greek yogurt/natural yogurt
1/2 tsp sea salt
1tbsp of olive oil
optional: cumin seeds or carraway seeds
harissa ingredients:
2 red chillies
2 cloves of garlic
pinch of sea salt
handful of coriander, chopped
1tsp ground cumin
1tsp paprika
25ml olive oil
to serve:
low fat greek yogurt
squeeze of lemon juice (optional)
how to make harissa:
Place chillies and garlic on a chopping board and sprinkle with the sea salt. Chop together until a rough paste texture in achieved. The salt should aid the combining into a paste.
Put chillies and garlic into a mortar and pestle.
Add the coriander, cumin and paprika and mix in.
Finally add the olive oil and give it a good mix until combined.
how to make flatbreads:
Place flour in a large bowl, add salt and mix.
Put warm water in a measuring jug and add the yogurt. Stir to combine using a fork and add the olive oil and yeast and stir until combined (don't worry if there are some small lumps of yeast).
Make a well in the moddle of the flour and pour in wet mixture.
Using a fork still to combine until there is a large ball of dough.
Remove fork and flour your hands.
Using your hands form dough into a rought ball in the bowl.
Remove dough from bowl and place on a floured worktop.
Kneed the dough for 5 to 10 minutes until soft.
Place dough back in the bowl and cover with a damp tea towel. Leave for 10-15 minutes to let the dough relax.
Put the grill on to a high heat.
Remove the dough and divide into 4.
Roll each of the portions out to about 1/2 cm thick. The dough should be quite springy. At this point if using the cumin/carraway seeds, sprinkle these over the flatbread and roll in.
Place a griddle pan on a high heat. Once smoking add one of the flatbreads and cook until bubbles form on the top.
Remove from the heat and place directly under the grill for 5 minutes. You should see the bread puff up and brown slightly on the top.
Remove from grill.
I keep the flatbreads on a plate between a tea towel while making the remaining ones. This keeps them nice and hot.
Finally, I like to serve the flatbreads and harrisa with some low fat greek yogurt. Get a flatbread and spread some harissa on it, top with some greek yogurt and voila.
enjoy...
flatbread ingredients:
300g strong white bread flour
7g packet of dried yeast
110ml of warm water
110ml of low fat greek yogurt/natural yogurt
1/2 tsp sea salt
1tbsp of olive oil
optional: cumin seeds or carraway seeds
harissa ingredients:
2 red chillies
2 cloves of garlic
pinch of sea salt
handful of coriander, chopped
1tsp ground cumin
1tsp paprika
25ml olive oil
to serve:
low fat greek yogurt
squeeze of lemon juice (optional)
how to make harissa:
Place chillies and garlic on a chopping board and sprinkle with the sea salt. Chop together until a rough paste texture in achieved. The salt should aid the combining into a paste.
Put chillies and garlic into a mortar and pestle.
Add the coriander, cumin and paprika and mix in.
Finally add the olive oil and give it a good mix until combined.
how to make flatbreads:
Place flour in a large bowl, add salt and mix.
Put warm water in a measuring jug and add the yogurt. Stir to combine using a fork and add the olive oil and yeast and stir until combined (don't worry if there are some small lumps of yeast).
Make a well in the moddle of the flour and pour in wet mixture.
Using a fork still to combine until there is a large ball of dough.
Remove fork and flour your hands.
Using your hands form dough into a rought ball in the bowl.
Remove dough from bowl and place on a floured worktop.
Kneed the dough for 5 to 10 minutes until soft.
Place dough back in the bowl and cover with a damp tea towel. Leave for 10-15 minutes to let the dough relax.
Put the grill on to a high heat.
Remove the dough and divide into 4.
Roll each of the portions out to about 1/2 cm thick. The dough should be quite springy. At this point if using the cumin/carraway seeds, sprinkle these over the flatbread and roll in.
Place a griddle pan on a high heat. Once smoking add one of the flatbreads and cook until bubbles form on the top.
Remove from the heat and place directly under the grill for 5 minutes. You should see the bread puff up and brown slightly on the top.
Remove from grill.
I keep the flatbreads on a plate between a tea towel while making the remaining ones. This keeps them nice and hot.
Finally, I like to serve the flatbreads and harrisa with some low fat greek yogurt. Get a flatbread and spread some harissa on it, top with some greek yogurt and voila.
enjoy...
Dressed new potatoes
A tasty little side dish...
ingredients:
500g of new potatoes
sea salt
25ml olive oil
1 spring onion, finely sliced
1/2 tsp whole grain mustard
handful of flat leaf parsley, chopped
juice of half a lemon
sea salt + freshly ground pepper
how to:
Put potatoes in a large pot of salted water and cook until just soft.
Meanwhile, place spring onion, mustard , lemon juice and olive oil in a small cup. Mix until well combined.
Add the parsley and season to taste with salt and pepper
Drain potaotes and put them back in the pot.
Add dressing mix and put lid back on the pot. Shake potatoes well to ensure that they are covered in the dressing and serve.
enjoy...
ingredients:
500g of new potatoes
sea salt
25ml olive oil
1 spring onion, finely sliced
1/2 tsp whole grain mustard
handful of flat leaf parsley, chopped
juice of half a lemon
sea salt + freshly ground pepper
how to:
Put potatoes in a large pot of salted water and cook until just soft.
Meanwhile, place spring onion, mustard , lemon juice and olive oil in a small cup. Mix until well combined.
Add the parsley and season to taste with salt and pepper
Drain potaotes and put them back in the pot.
Add dressing mix and put lid back on the pot. Shake potatoes well to ensure that they are covered in the dressing and serve.
enjoy...
Cod loin w/chorizo, tomato and red pepper
In a hurry? Then here is a quick mid-week dinner idea...
serves 2
ingredients:
2 pieces of cod loin
handful of cherry tomatoes, halved
1/2 carton of passata
1/2 red pepper, finely sliced
6 slices of chorizo, sliced
1/2 onion, diced
1 stick of celery, finely diced
1/2 tbsp caster sugar
splash of balsamic vinegar
splash of white wine
sea salt + freshly ground black pepper
to serve:
handful of flat-leaf parsley, chopped
2 wedges of lemon
how to:
Put a casserole dish on a medium heat, ad a splash of olive oil and the onion and celery. Gently fry until softened, don't brown.
Add the chorizo and red pepper and cook for a few more minutes.
Add the white wine and reduce down slightly for a few minutes.
Add the passata, cherry tomatoes, sugar and balsamic vinegar and cook for 2 minutes. Season to taste with salt and pepper.
Place the cod loin on top of the sauce and push down until 3/4 covered by sauce.
Cook for 10-15 minutes until peppers have softened slightly and the fish is cooked through.
Remove from heat and sprinkle over the parsley.
Serve with lemon wedges.
enjoy...
serves 2
ingredients:
2 pieces of cod loin
handful of cherry tomatoes, halved
1/2 carton of passata
1/2 red pepper, finely sliced
6 slices of chorizo, sliced
1/2 onion, diced
1 stick of celery, finely diced
1/2 tbsp caster sugar
splash of balsamic vinegar
splash of white wine
sea salt + freshly ground black pepper
to serve:
handful of flat-leaf parsley, chopped
2 wedges of lemon
how to:
Put a casserole dish on a medium heat, ad a splash of olive oil and the onion and celery. Gently fry until softened, don't brown.
Add the chorizo and red pepper and cook for a few more minutes.
Add the white wine and reduce down slightly for a few minutes.
Add the passata, cherry tomatoes, sugar and balsamic vinegar and cook for 2 minutes. Season to taste with salt and pepper.
Place the cod loin on top of the sauce and push down until 3/4 covered by sauce.
Cook for 10-15 minutes until peppers have softened slightly and the fish is cooked through.
Remove from heat and sprinkle over the parsley.
Serve with lemon wedges.
enjoy...
Wednesday 30 November 2011
thai green curry paste
serves 4 curry lovers
ingredients:
6 green chillies, chopped
3 shallots, diced
1/2 stalk of lemongrass, chopped
3 cloves of garlic, chopped
7 slices of galangal/ginger
1 tbsp of coriander stalks, chopped
zest of 2 limes
juice of 1 lime
1 tbsp groundnut oil
1 tsp fish sauce
1/2 tsp cumin
How to:
Put all the paste ingredients into a mortar and pestle and bash for a few minutes. Then blend into a fairly coarse paste with a hand blender. Leave to rest before using...
ingredients:
6 green chillies, chopped
3 shallots, diced
1/2 stalk of lemongrass, chopped
3 cloves of garlic, chopped
7 slices of galangal/ginger
1 tbsp of coriander stalks, chopped
zest of 2 limes
juice of 1 lime
1 tbsp groundnut oil
1 tsp fish sauce
1/2 tsp cumin
How to:
Put all the paste ingredients into a mortar and pestle and bash for a few minutes. Then blend into a fairly coarse paste with a hand blender. Leave to rest before using...
Thursday 3 November 2011
Mushroom soup w/parsley
It has started to get a bit colder here over the last few days and since the changing of the clocks it's terribly dark early too. So i decided that i would make some mushroom soup as a quick dinner last night. Had it with an open B.L.T sandwich. The mushrooms and streaky bacon compliment each other nicely. Very tasty...
serves 2 soup lovers but 4 as a starter
ingredients:
2 portabello mushrooms, chopped
1 packet of chestnut mushrooms, chopped
1 large onion, diced
3 cloves of garlic, chopped
2 sticks of celery, chopped
1 kallo organic stock cube, vegetable
black pepper
maldon sea salt
handful of parsley, roughly chopped
how to:
Put the onion, garlic and celery in a large pot and set on a medium heat with the lid on.
Sweat until soft, stirring occasionally, about 5-7 mins.
Add the chopped mushrooms and stir.
Add the stock cube and enough just boiled water to almost cover the mushrooms in no more.
Season with 1tsp of ground black pepper and a good pinch of salt.
Cover and cook for 20-25mins.
Remove from heat and blend until thickened but still retaining some of the texture of the mushrooms.
Stir in the chopped parsley and season with black pepper.
Taste and adjust the seasoning.
It should have a bit of heat from the pepper.
enjoy...
serves 2 soup lovers but 4 as a starter
ingredients:
2 portabello mushrooms, chopped
1 packet of chestnut mushrooms, chopped
1 large onion, diced
3 cloves of garlic, chopped
2 sticks of celery, chopped
1 kallo organic stock cube, vegetable
black pepper
maldon sea salt
handful of parsley, roughly chopped
how to:
Put the onion, garlic and celery in a large pot and set on a medium heat with the lid on.
Sweat until soft, stirring occasionally, about 5-7 mins.
Add the chopped mushrooms and stir.
Add the stock cube and enough just boiled water to almost cover the mushrooms in no more.
Season with 1tsp of ground black pepper and a good pinch of salt.
Cover and cook for 20-25mins.
Remove from heat and blend until thickened but still retaining some of the texture of the mushrooms.
Stir in the chopped parsley and season with black pepper.
Taste and adjust the seasoning.
It should have a bit of heat from the pepper.
enjoy...
Wednesday 26 October 2011
Thai spiced turkey burgers w/green coriander salad + sweet potato chips
Was going to make a stew with dumplings this evening but it didn't quite happen. Alas, there was football on bbc tonight. Not having sky tv and being an extreme football fan any chance to watch football on tv especially a local team is not a chance to be missed. And so stew was sidelined in favour of burgers and beer! Here is my alternative recipe for tv burger dinner which is slightly healthier than regular beef burger + chips but oh so full of delicious flavours...
serves 2 beer glugging gluttons but generally 4
ingredients burgers:
500g of turkey mince
1/2 red onion, finely chopped
2 heaped tsp red thai curry paste
juice of 1/2 a lime
handful of coriander. roughly chopped
1 egg yolk (optional)
ingredients chips:
2 large sweet potatoes, skin on + sliced into wedges
olive oil
ingredients salad:
1 packet of rocket
juice of 1/2 a lemon
olive oil
handful of chives, roughly chopped
handful of coriander
how to:
Put a pot of salted water on a high heat and add sweet potato. Bring to the boil and cook for 5 mins until just off soft. Drain.
Meanwhile pre-heat the over to 200C.
Season the potatoes and add a glug of olive oil to the pot. Put the lid on and shake to cover the potatoes. season with salt and pepper.
Put the potatoes in a baking tray in a thin layer and put in oven. Bake until starting to brown (20-30mins), tossing half way through.
Place the turkey mince, onion, chopped coriander, lime juice, thai paste and egg yolk into a bowl and stir to combine. Season with salt and pepper.
Put rocket into a large salad bowl and add chives and coriander.
Squeeze over lemon juice and a splash of olive oil. Toss well.
Divide turkey mixture into 4 and form into burgers.
Put a gridle pan on a high heat until smoking and put burgers on. Cook for 7-8 mins on each side.
Split four sesame seed rolls and place in oven to toast.
Serve burgers on the rolls with some coriander salad and the chunky sweet potato chips on the side.
I like my burger with some tomato and chilli chutney(will be making for christmas pressies so will post recipe soon) and occasionally i like to add a slice of gouda and melt in oven on the roll.
enjoy....
serves 2 beer glugging gluttons but generally 4
ingredients burgers:
500g of turkey mince
1/2 red onion, finely chopped
2 heaped tsp red thai curry paste
juice of 1/2 a lime
handful of coriander. roughly chopped
1 egg yolk (optional)
ingredients chips:
2 large sweet potatoes, skin on + sliced into wedges
olive oil
ingredients salad:
1 packet of rocket
juice of 1/2 a lemon
olive oil
handful of chives, roughly chopped
handful of coriander
how to:
Put a pot of salted water on a high heat and add sweet potato. Bring to the boil and cook for 5 mins until just off soft. Drain.
Meanwhile pre-heat the over to 200C.
Season the potatoes and add a glug of olive oil to the pot. Put the lid on and shake to cover the potatoes. season with salt and pepper.
Put the potatoes in a baking tray in a thin layer and put in oven. Bake until starting to brown (20-30mins), tossing half way through.
Place the turkey mince, onion, chopped coriander, lime juice, thai paste and egg yolk into a bowl and stir to combine. Season with salt and pepper.
Put rocket into a large salad bowl and add chives and coriander.
Squeeze over lemon juice and a splash of olive oil. Toss well.
Divide turkey mixture into 4 and form into burgers.
Put a gridle pan on a high heat until smoking and put burgers on. Cook for 7-8 mins on each side.
Split four sesame seed rolls and place in oven to toast.
Serve burgers on the rolls with some coriander salad and the chunky sweet potato chips on the side.
I like my burger with some tomato and chilli chutney(will be making for christmas pressies so will post recipe soon) and occasionally i like to add a slice of gouda and melt in oven on the roll.
enjoy....
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