RECIPES // T H E B AROS S A MAG | 55
SPICED CHAR-GRILLED LAMB SKEWERS
AND FLAT BREAD WITH PARSLEY SALAD
A delicious barbequed dish that is easy to produce and looks impressive
on the barbie. The dish can also be prepared well in advance and only
take minutes to cook and serve on the day.
RECIPE BY ALEXANDER POTARZYCKI
HARVEST KITCHEN
& EMBER PIZZA AND GRILL
Serves: 8
LAMB SKEWERS To make the dough:
Various cuts of lamb can be used, but I think the rump is best hands
down with its balance of flavour and texture. Cut the raw lamb into 2 1/2
cm cubes, rub with spice mix and allow to marinade for at least 24 hours
or up to 2 days. Once marinated, pierce the pieces of meat on to a skewer
and cook over a very hot charcoal barbeque. They should only take 5-6
minutes tops with regular turning and are best cooked until medium
rare and still pink. This can be done just prior to cooking the flat bread
allowing the lamb to rest for a couple of minutes. Activate the yeast in the warm water. Mix the sugar, salt and flour
together, then pour in the water, yoghurt and melted butter and knead
for 5 minutes. Allow to prove under a damp cloth (not touching the dough)
for 1 1/2 hours. Knock it back, separate it into 8 equal parts and then roll into
12 cm diameter rounds. These can be refrigerated for up to 24 hours, ensuring
they are layered with greaseproof paper in-between each dough. The bread
is best cooked after being pulled out of the fridge for 1 hour to prove further.
(Less time in hot weather and more in cold weather).
CHAR GRILLED FLAT BREAD
This bread is cooked over barbeque and for best results it’s recommended
to use charcoal for added smoky flavour. Once the dough rounds are made,
simply lay the pieces over the grill of a very hot barbeque , it will puff up
and cook rapidly. Be ready to flip it over and take care not to burn the
dough, but a little blackening is very welcome.
PARSLEY SALAD MIX
You will need:
Once the lamb and flat breads are cooked, place a generous amount
of salad in a folded flat bread, lay the lamb skewer on top and remove
the skewer itself and enjoy! A little chilli sauce doesn’t go a miss! 10g millet dry weight (boiled in water)
3 bunches of flat-leaf parsley
roughly chopped
1 bunch of mint roughly chopped
1 bunch of spring onions thinly sliced
1 tsp fine diced preserved lemon
SPICE RUB FOR 1KG OF LAMB (8 SKEWERS)
You will need: DRESSING
You will need:
2 tbsp celery salt
1 tbsp smoked paprika
1tbsp ground coriander 90ml olive oil
25ml lemon juice
10ml white wine vinegar
To serve:
1tsp ground cumin
1/2 tsp ground fennel
1/2 tsp chilli powder
FLAT BREAD DOUGH
You will need:
1 1/2 tsp dried yeast
1 tsp sugar
1 1/2 tsp salt
150ml warm water
Pinch of ground black pepper
2 pinch ground coriander
1/2 pinch of ground cloves
1/2 pinch of ground nutmeg
1/2 pinch of ground cinnamon
Method
300g flour
75g yoghurt
Melted butter
Prepare and mix all the ingredients together and keep separate from dressing.
Mix dressing together and season to taste with salt and pepper, be generous as
this salt and pepper will season the entire salad. When ready to serve mix the
dressing through the salad mix and serve. The salad with last up to 24 hours in
the fridge prior to adding the dressing.