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...
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