Tag Archives: flatbread

Middle-East Feast

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We would certainly recommend this as a lazy weekend afternoon set of recipes. There’s nothing particularly difficult here, but it’s nice to get everything together in a leisurely manner – even factoring in time for a mid-aftermoon cocktail! Equally you needn’t cook everything here, feel free to mix and match as you see fit!

feast

Serves 4-5

Harissa Lamb Kebabs

Ingredients

400g lamb steaks, cut into inch cubes

Marinade

1 tbsp harissa paste
1 tbsp tomato purée
juice of one lime
2 garlic cloves, crushed/finely chopped
1 tsp cumin seeds, ground
a few cloves, ground
2 tsp ground coriander
1 tsp paprika
salt and pepper

Method

Mix up the marinade ingredients in a bowl. Stick in the lamb and smush around till all sides of are coated. Cover with clingfilm and stick in the fridge. 15 minutes before you plan to eat, remove from the fridge and stick on a skewer, leaving a small gap between each cube. Stick under a medium grill for 10-15 minutes (or to your preference) turning every so often until the outsides are slightly charred and hey presto.

Oven-Baked Aubergine

Ingredients

1 large aubergine
1 onion, finely chopped
2 cloves garlic, crushed/finely chopped
1 cinnamon stick
1 tsp paprika
1 tsp ground cumin
2 tsp ground coriander
few handfuls of raisins
handful walnuts, chopped up

Method

Preheat the oven to 200oC/400oF/gas mark 6. Halve the aubergine lengthways and slash the cut side. Wipe all over with olive oil, stick in a roasting tin and season with salt, pepper and a little paprika. Cover with foil and bake for 35-40 minutes.

Meanwhile sweat the onions and garlic in a little oil, add the spices and cinnamon stick, raisins and nuts and a little water. Cook till the onions are translucent, adding water if things start to stick. Remove the aubergine from the oven, take off the foil, cover in the mush and put back in the oven for 5 minutes.

Flatbreads

See here

Hummus

Ingredients

1 tin of chickpeas
1 tbsp tahini
juice of half a lemon
salt and pepper
1 tsp paprika

Method

Drain the chickpeas, preserving the water in a separate jug. Whizz them up with a blender until they are crushed, before adding the tahini paste, lemon juice, paprika and seasoning. Whizz a little more, a cautiously add bits of the chickpea water until you reach the desired consistency.

Tasty Tabbouleh

Ingredients

2 tomatoes, chopped
2 inch piece of cucumber, chopped
1 small red onion, chopped
1 large handful of herbs: mint, parsley, coriander, chopped
1 tbsp olive oil
juice of half a lemon
salt and pepper

Method

Add all the chopped vegetables and herbs to a bowl. Drizzle over the oil and lemon juice, season well.

Yoghurt, Two Ways

Ingredients

400g natural yoghurt
1 tsp harissa paste
1 spring onion, finely sliced
1 inch piece of cucumber, chopped
handful fresh mint, basil and coriander leaves, roughly torn
squeeze of lemon juice
pepper

Method

Add half the yoghurt to one bowl, stir in the harissa. Add the rest of the ingredients to a separate bowl, stir and that is essentially it! Time to enjoy all this incredible food!

J&W

Coconut, Coriander, Chilli & Ginger Flatbread

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The perfect, light airy flatbread to soak up a curry. Taken from the Real Food cookbook, with added coconut and spring onions. This makes one pretty enormous flatbread

Ingredients

400g strong white bread flour
320ml water
1½ tsp fast action yeast
1 tsp salt
3 tbsp dessicated coconut
2.5cm piece fresh root ginger
1 medium red chilli, deseeded & finely chopped
handful fresh coriander, ripped into pieces
2 spring onions, cut into thin rounds
olive oil

Method

Place a sheet of baking parchment on a baking tray and lightly flour a surface ready for your dough.

Sift the flour into a large bowl, add the salt to one side and the yeast to the other. Add half the chilli and coriander, 2 tbsp coconut and and most of the water. Use your hand to mix it all together, adding the remaining water a little at a time until you have a well-mixed, slightly wet dough. Tip out the dough and knead for 10 minutes.

Roll into a ball then squash down into a round – make sure to put more flour down to stop it sticking. Pick up and place on the baking parchment and squash out further until approximately 1cm thick. Dimple the surface with your fingers, add the remaining chilli, coriander, ginger, coconut and spring onions and give a healthy drizzle of olive oil. Cover with cling film and stick in a warm place to prove until doubled in size.

Preheat the oven to 190oC/375oC/gas mark 5. Remove the clingfilm and put the bread on the middle shelf for 25 minutes or until golden brown. Tap to check whether it’s cooked, it will sound hollow if it has, if not stick back in for 5 minutes. Either serve with a soggy curry or drizzle with oil and serve on its own.

J&W

not so flat flatbread

Stilton, Apple & Walnut Flatbreads

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I decided (rather belatedly) that it should be my new year’s resolution to make sure I a) cook and b) blog a recipe once a week. So, I’m kicking off the year by using up the leftovers from our Christmas cheeseboard. We actually had so much cheese this year that we had a designated shelf in the fridge assigned to cheese.

I would probably serve these with salad, chutney and maybe some more Granny smith apples if you have any left.

Makes 6

Ingredients

250g strong white bread flour
5g yeast
5g salt
15g softened butter
25-40g stilton (depending on taste)
1 Granny smith apple (one large or two small)
12 walnut halves, approx
1 tsp lemon juice
salt and pepper

Method

Make the dough by mixing the flour, butter, salt and yeast in a bowl with around 160ml cool water. The dough should be slightly stickier than you would usually work with. Work the dough in the bowl for a few minutes to stretch the gluten and when it is less sticky, turn it out onto a lightly floured surface and work for 5-10 minutes until soft and elastic.

Leave to prove for 2-3 hours until doubled in size. Meanwhile, crumble the stilton, roughly chop the walnuts and chop the apple into very small cubes for the flatbread filling. Drizzle with a teaspoon of lemon juice to stop the apple from discolouring, add a pinch of salt and pepper.

Knock back the dough and divide into 6 portions. Shape each into a ball and roughly flatten. Place a spoonful of mixture into the centre of each disc and pull the edges over the top to seal in the filling. Roll out to around 15cm diameter.

Fry in a lightly oiled pan on a medium heat for 3 minutes on each side. Serve with salad and more apple.

Yum.

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Moroccan Spiced Burgers

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Blimey it’s been a while. Sorry to keep all you cool cats waiting. Charlotte’s been doing a mighty fine job with the last few posts though (MAN I want one of those mince swirls!) but it’s finally time for me to get back in the game.

Stolen, fairly blatantly from good ol’ Hugh-of-the-Fearnley, these make a tasty step-up from your standard burger. Well, I say step-up, but it’s more of a step sideways – I’m never one to scorn a good old-fashioned burger!

Serves 3 very well.

Ingredients

4-500g beef or lamb mince
1 onion, cut into quarter rings
1 garlic clove, finely chopped
250ml natural yoghurt
1 lot of Hugh’s Flatbreads, adapted to taste – I added fennel seeds, cumin seeds, black pepper, fresh thyme and whatever was in reach, really!
salad

Spice Mix – Burgers

1 garlic clove, finely chopped
2 tsp cumin
1 tsp coriander
3 tsp paprika
1 tsp chilli
salt and pepper

Spice Mix – Yoghurt

1 tsp cumin
1 tsp coriander
1 tsp ginger
leaves from a few sprigs fresh thyme
few sprigs fresh coriander
10 or so mint leaves, ripped
pepper

Method

I made my burgers in this order and it seemed to work out quite well.

1. Mix up burger spice mix. Tip mince into a bowl then the spice mix of the mince and get your hands dirty! Well…don’t…and make sure you WASH THEM THOROUGHLY AFTERWARDS. Common sense, innit? But yeah, mix it all up and stick in the fridge while you…

2. Make your flatbread dough. Leave to rest under the bowl on an oiled or floured work-surface.

3. Pour out the yoghurt into a bowl and throw in all your herbs and spices, bar the coriander. Give a quick stir then use the coriander as a garnish. Stick in the fridge.

4. Sweat your onions with whatever spices you fancy, after a couple of minutes adding the garlic. Once cooked, set to one side.

5. This part is easier with two people:
a. Start rolling out/cooking your flatbreads, sticking them on a plate under a tea towel to keep warm
b. Mould  your burgers into your desired thickness and start frying. 3-4 minutes each side did mine nicely, though they were relatively small. I suppose it’s all down to taste really – though if you’re like me, i.e. really paranoid about food poisoning, check the inside is cooked before you serve (even if it does mean cutting your burger in half!)

6. Grab a plate. Grab a flatbread. Spread sumptuously with yoghurt. Make a nest of salad. Lay your burger on the nest. Sprinkle over your onions. Drizzle over some more yoghurt. Fold in half. Frame it. EAT IT*.

*bonus points for whoever comes out of this dinner not looking like they’ve been involved in some kind of minor yoghurt-related explosion.

Here’s a picture of my yoghurt. ‘Cause I was too damn greedy to take a picture of the actual dinner. D’oh.

Super-Quick Flatbreads

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These are so easy to make and wonderful for mopping up soups and stews. Original recipe from Hugh Fearnley-Whittingstall’s River Cottage Every Day book. They’re such a blank canvas for experimentation, so please add herbs and spices till your heart’s content.

Makes 8.

Ingredients

250g plain flour
150ml warm water
1 tbsp oil
pinch of salt & pepper

Method

Add everything in a bowl and mix with your hands until you form a soft, not-sticky, pliable dough. Knead for 5-10 minutes then divide into 8 equal portions. Roll out into rough discs approx. 3mm thick. Stick each disc in a hot frying pan (no oil) until browned (approx. 3-4 minutes) flip over and repeat. Put the cooked flatbreads on a plate under a hot tea-towel to keep them warm while  you cook the others.

Possible Flavourings:

– Cumin, Turmeric & Coriander
– Rosemary, Thyme & Squeeze of Lemon
– Chilli & Ginger
– …etc! Seriously, go mental.

J&W