BAHARAT CHICKENKEBABS WITH PICKLED APRICOTSALSA

BAHARAT CHICKENKEBABS

WITH PICKLED APRICOT SALSA

Ingredients

4 BONELESS, SKINLESS CHICKEN THIGHS, CUT INTO CHUNKS
100G OF YOGHURT
4 GARLIC CLOVES, GRATED TO A PASTE
3 IN OF FRESH GINGER, GRATED TO A PASTE
1 TBSP OF BAHARAT POWDER
2 TSP NEUTRAL OIL
SALT

PICKLED APRICOT SALSA

1 TBSP OF HONEY
50ML OF LEMON JUICE
100G OF DRIED APRICOTS, CUT INTO A FAIRLY SMALL DICE
1/2 SMALL RED ONION, VERY FINELY DICED
1 TBSP OF POMEGRANATE MOLASSES
1 HANDFUL OF MINT LEAVES, CHOPPED
1 HANDFUL OF FRONDS OF FRESH DILL, CHOPPED
6 TBSP OF EXTRA VIRGIN OLIVE OIL

TO SERVE

FLATBREAD, OR PITTA
150G OF YOGHURT
1 TBSP OF HARISSA
1 TBSP OF HARISSA

Step 1

COMBINE THE YOGHURT, GARLIC, GINGER AND BAHARAT WITH SOME SALT AND MIX WELL. ADD THE CHICKEN PIECES AND MIX WELL TO COMBINE. COVER AND REFRIGERATE – OVERNIGHT IF POSSIBLE OR FOR AT LEAST A FEW HOURS

4 BONELESS, SKINLESS CHICKEN THIGHS, CUT INTO CHUNKS
100G OF YOGHURT
4 GARLIC CLOVES, GRATED TO A PASTE
3 IN OF FRESH GINGER, GRATED TO A PASTE
1 TBSP OF BAHARAT POWDER
SALT

Step 2

COMBINE THE HONEY, LEMON JUICE AND 50 ML WATER AND MIX WELL TO COMBINE. ADD THE DICED APRICOTS AND RED ONION AND SET ASIDE

1 TBSP OF HONEY
50ML OF LEMON JUICE
100G OF DRIED APRICOTS, CUT INTO A FAIRLY SMALL DICE
1/2 SMALL RED ONION, VERY FINELY DICED

Step 3

WHEN YOU’RE READY TO COOK, LIGHT A GRILL OR BARBECUE TO MEDIUM HEAT

Step 4

THREAD THE CHICKEN PIECES ONTO SKEWERS AND GRILL OVER DIRECT HEAT FOR AROUND 10 MINUTES, TURNING REGULARLY, UNTIL COOKED THROUGH AND LIGHTLY CHARRED

Step 5

COMBINE THE YOGHURT WITH THE HARISSA AND SOME SALT

150G OF YOGHURT
1 TBSP OF HARISSA

Step 6

DRAIN THE APRICOTS AND ONIONS AND MIX WITH ALL THE OTHER SALSA INGREDIENTS

1 TBSP OF POMEGRANATE MOLASSES
1 HANDFUL OF MINT LEAVES, CHOPPED
1 HANDFUL OF FRONDS OF FRESH DILL, CHOPPED
6 TBSP OF EXTRA VIRGIN OLIVE OIL

Step 7

SERVE THE CHICKEN WITH THE HARISSA YOGHURT, FLATBREAD OR PITTA AND PICKLED APRICOT SALSA

FLATBREAD, OR PITTA

LAMB KOFTAS WITH CUCUMBERSAUCE

LAMB KOFTAS

WITH CUCUMBER SAUCE

Ingredients

LAMB KOFTA

500G OF LAMB MINCE
1 TSP CORIANDER SEEDS, CRUSHED
1 TSP CUMIN SEEDS, CRUSHED
2 DRIED CHILLIES, PREFERABLY SMOKED
10G OF MINT, CHOPPED
10G OF CORIANDER, CHOPPED
4 SPRIGS OF ROSEMARY, LARGE
SEA SALT

CUCUMBER AND YOGHURT DIP

1 CUCUMBER, PEELED AND DESEEDED
200G OF NATURAL YOGHURT
10G OF MINT, JULIENNED
1 PINCH OF SMOKED PAPRIKA
SALT

Step 1

TO MAKE THE KOFTAS, PLACE ALL OF THE INGREDIENTS (EXCEPT THE ROSEMARY) TOGETHER IN A BOWL, ENSURING ALL OF THE SPICES ARE EVENLY INCORPORATED THROUGH THE MINCE. STRIP THE LEAVES FROM THE ROSEMARY SPRIGS, LEAVING A FEW DECORATIVE LEAVES ON THE TIPS

1 TSP CORIANDER SEEDS, CRUSHED
1 TSP CUMIN SEEDS, CRUSHED
2 DRIED CHILLIES, PREFERABLY SMOKED
10G OF MINT, CHOPPED
10G OF CORIANDER, CHOPPED
SEA SALT
4 SPRIGS OF ROSEMARY, LARGE
500G OF LAMB MINCE

Step 2

EVENLY DIVIDE THE MIXTURE INTO 4 AND MOULD AROUND THE ROSEMARY SKEWERS FORMING A KEBAB SHAPE. REFRIGERATE FOR 30 MINUTES BEFORE COOKING

Step 3

TO MAKE THE DIP, THINLY SLICE THE CUCUMBER, LIGHTLY SPRINKLE WITH SALT AND SET ASIDE IN A COLANDER FOR 10 MINUTES. DRY THE CUCUMBER AND MIX WITH THE YOGHURT, MINT AND PAPRIKA

1 CUCUMBER, PEELED AND DESEEDED
200G OF NATURAL YOGHURT
10G OF MINT, JULIENNED
1 PINCH OF SMOKED PAPRIKA
SALT

Step 4

COOK THE KOFTAS ON A HOT CHARGRILL FOR 5—6 MINUTES UNTIL COOKED THROUGH, TURNING OCCASIONALLY

Step 5

ARRANGE THE KOFTAS ON SERVING PLATES WITH A POT OF THE DIP ON THE SIDE. SERVE IMMEDIATELY

LAMB RUMP WITH COURGETTE MOUSSAKA

LAMB RUMP

WITH COURGETTE MOUSSAKA

Ingredients

LAMB RUMP

4 LAMB RUMPS, EACH WEIGHING 200G
1 TBSP OF ENGLISH MUSTARD
1 TBSP OF PARSLEY, FINELY CHOPPED
1 TSP CHERVIL, FINELY CHOPPED
1 TSP TARRAGON, FINELY CHOPPED
OLIVE OIL
SALT

COURGETTE MOUSSAKA

150G OF LAMB MINCE
2 COURGETTES, LARGE
1 SHALLOT, CHOPPED
1/2 TSP ALLSPICE
1/2 TSP GROUND CINNAMON
1/2 TSP DRIED OREGANO
1 TBSP OF TOMATO PASSATA
1 TSP OLIVE OIL
SALT
PEPPER

BÉCHAMEL

50G OF GRUYÈRE
15G OF BUTTER
15G OF FLOUR
100ML OF MILK
2 FREE-RANGE EGGS

TO PLATE

1 KNOB OF BUTTER
500G OF SPINACH
12 BLACK OLIVES, SLICED LENGTHWAYS

Step 1

FIRST, PREPARE THE MOUSSAKA. BRING A LARGE PAN OF SALTED WATER TO THE BOIL AND BLANCH THE COURGETTES FOR 2 MINUTES. REFRESH IN ICED WATER. ONCE COOL, CUT EACH COURGETTE IN HALF LENGTHWAYS AND SCOOP OUT THE SEEDS FROM THE CENTRE. SEASON WITH SALT AND PEPPER

2 COURGETTES, LARGE
SALT
PEPPER

Step 2

HEAT A FRYING PAN OVER AND MEDIUM HEAT AND FRY THE SHALLOT UNTIL JUST STARTING TO COLOUR. ADD THE LAMB MINCE, SPICES, OREGANO, SALT AND PASSATA AND COOK FOR APPROXIMATELY 10 MINUTES, UNTIL ALL OF THE LIQUID HAS EVAPORATED

1 TSP OLIVE OIL
1 SHALLOT, CHOPPED
1/2 TSP ALLSPICE
1/2 TSP GROUND CINNAMON
1/2 TSP DRIED OREGANO
1 TBSP OF TOMATO PASSATA
150G OF LAMB MINCE

Step 3

NOW MAKE THE BÉCHAMEL. MELT THE BUTTER IN A SMALL PAN, WHISK IN THE FLOUR AND COOK FOR 1-2 MINUTES BEFORE GRADUALLY ADDING THE MILK, WHISKING ALL THE TIME UNTIL THICK AND GLOSSY. REMOVE FROM THE HEAT AND WHISK IN THE EGGS AND HALF OF THE CHEESE

15G OF BUTTER
15G OF FLOUR
100ML OF MILK
2 FREE-RANGE EGGS
25G OF GRUYÈRE

Step 4

DIVIDE THE LAMB MINCE BETWEEN THE FOUR COURGETTES AND SPOON THE SAUCE ON TOP. SPRINKLE WITH THE REMAINING CHEESE

25G OF GRUYÈRE

Step 5

PREHEAT THE OVEN TO 180°C/GAS MARK 4

Step 6

SEASON THE LAMB RUMPS WITH SALT THEN BRUSH WITH OLIVE OIL AND MUSTARD. SPRINKLE OVER THE CHOPPED HERBS TO COAT
OLIVE OIL

1 TBSP OF ENGLISH MUSTARD
1 TBSP OF PARSLEY, FINELY CHOPPED
1 TSP CHERVIL, FINELY CHOPPED
1 TSP TARRAGON, FINELY CHOPPED
4 LAMB RUMPS, EACH WEIGHING 200G

Step 7

ROAST THE RUMPS IN THE OVEN FOR APPROXIMATELY 20 MINUTES, UNTIL PINK. HALFWAY THROUGH COOKING, ADD THE PREPARED COURGETTES TO THE OVEN

Step 8

REMOVE THE LAMB FROM THE OVEN, COVER WITH FOIL AND LEAVE TOREST FOR 5 MINUTES

Step 9

MEANWHILE, WILT THE SPINACH IN A FRYING PAN IN A LITTLE BUTTER AND SEASON WITH SALT

500G OF SPINACH
SALT
1 KNOB OF BUTTER

Step 10

TO PLATE, SLICE THE RUMPS ACROSS THE GRAIN AND LAY SLICES ON TOP OF THE SPINACH AND OLIVES. PLACE THE COURGETTE NEXT TO THE LAMB, DRIZZLE OVER THE PAN JUICES AND SERVE IMMEDIATELY

12 BLACK OLIVES, SLICED LENGTHWAYS

KUBEZ EL TAHINEH – SWEET TAHINI ROLLS

KUBEZ EL TAHINEH

SWEET TAHINI ROLLS

Ingredients

DOUGH

1 1/2 TSP FAST-ACTION DRIED YEAST
1 TSP CASTER SUGAR
110ML OF WHOLE MILK, LUKEWARM
300G OF PLAIN FLOUR, PLUS EXTRA FOR DUSTING
75G OF UNSALTED BUTTER, MELTED
1 EGG, LIGHTLY BEATEN
OLIVE OIL, FOR GREASING
SALT

FILLING

100G OF CASTER SUGAR
1 TSP GROUND CINNAMON
120G OF TAHINI

TOPPING

1 EGG YOLK, BEATEN
1 TBSP OF SESAME SEEDS

Step 1

FIRST MAKE THE DOUGH. PUT THE YEAST, SUGAR AND MILK INTO A SMALL BOW LAND MIX TO COMBINE. SET ASIDE FOR 5 MINUTES, UNTIL IT STARTS TO GET FROTHY

Step 2

MEANWHILE, PUT THE FLOUR AND ½ A TEASPOON OF SALT INTO THE BOWL OF A STAND MIXER, WITH THE DOUGH HOOK IN PLACE. MIX ON A LOW SPEED, THEN SLOWLY POUR IN THE YEAST MIXTURE. ADD THE MELTED BUTTER AND CONTINUE TO MIX FOR ABOUT A MINUTE

Step 3

ADD THE EGG, THEN INCREASE THE SPEED TO MEDIUM AND LEAVE FOR 5 MINUTES, FOR THE DOUGH TO GET WELL KNEADED. USING YOUR HANDS, SCRAPE THE DOUGH INTO A BALL: IT WILL BE SLIGHTLY STICKY AND ELASTIC. PLACE IT IN A LIGHTLY OILED BOWL, TURNING IT A COUPLE OF TIMES SO THAT THE DOUGH GETS WELL GREASED. COVER THE BOWL WITH A CLEAN TEA TOWEL AND LEAVE TO REST IN A WARM PLACE FOR ABOUT 1 HOUR, OR UNTIL ALMOST DOUBLED IN SIZE

Step 4

PUT THE SUGAR AND CINNAMON FOR THE FILLING INTO A SMALL BOWL. MIX WELL TO COMBINE, THEN SET ASIDE

Step 5

ON A LIGHTLY FLOURED SURFACE, ROLL OUT THE DOUGH INTO A LARGE RECTANGLE, ABOUT 35 X 50CM. DRIZZLE THE TAHINI OVER THE DOUGH, THEN, USING THE BACK OF A SPOON OR A SPATULA, SPREAD IT OUT EVENLY, LEAVING 1CM CLEAR OF TAHINI AT BOTH THE SHORTER ENDS. SPRINKLE THE SUGAR MIXTURE EVENLY OVER THE TAHINI AND LEAVE FOR 10 MINUTES, UNTIL THE SUGAR LOOKS ALL WET

Step 6

STARTING FROM ONE OF THE LONG SIDES, ROLL THE DOUGH INWARDS TO FORM A LONG, THIN SAUSAGE. TRIM AWAY ABOUT 2CM FROM EACH END, THEN SLICE THE DOUGH INTO 10 EQUAL PIECES: THEY SHOULD EACH BE JUST OVER 41⁄2CM LONG. SIT EACH PIECE UPRIGHT, SO THAT ITS CUT SIDE IS FACING UPWARDS, THEN, USING YOUR HANDS, GENTLY FLATTEN OUT TO FORM AN 8CM-WIDE CIRCLE. COVER WITHADAMP TEA TOWEL AND LEAVE TO REST FOR 15 MINUTES

Step 7

PREHEAT THE OVEN TO 160°C FAN/180°C/GAS MARK 4. TRANSFER EACH ROLL OF DOUGH TO A LARGE PARCHMENT-LINED BAKING TRAY, SPACED 2–3 CM APART. BRUSH ALL OVER – JUST THE TOP AND SIDES, NOT THE BASE – WITH THE EGG YOLK, SPRINKLE WITH SESAME SEEDS, AND BAKE ON THE MIDDLE SHELF OF THE OVEN FOR 18 MINUTES, OR UNTIL COOKED THROUGH AND GOLDEN. REMOVE FROM THE OVEN AND SET ASIDE FOR ABOUT 20 MINUTES – YOU DON’T WANT THEM TO BE PIPING HOT, THEN SERVE

KIBBEH NAYEE

KIBBEH NAYEE

Ingredients

KIBBEH NAYEE

300G OF BEEF MINCE
100G OF BULGUR WHEAT
90G OF WHITE ONION, ROUGHLY CHOPPED
1 GREEN CHILLI, SEEDED, ROUGHLY CHOPPED
1 HANDFUL OF BASIL LEAVES, ROUGHLY CHOPPED
1 HANDFUL OF FLAT-LEAF PARSLEY, ROUGHLY CHOPPED
1 HANDFUL OF MINT LEAVES, ROUGHLY CHOPPED
1/2 TSP ALLSPICE
1/2 TSP SEA SALT
1 PINCH OF BLACK PEPPER, FRESHLY GROUND
1/4 TSP CHILLI POWDER
ICE CUBES

GARNISH

100G OF SALAD LEAVES
1 HANDFUL OF MINT LEAVES
4 TBSP OF GREEK YOGHURT
PICKLED GREEN CHILLIES
1 CUCUMBER, THINLY SLICED
1 DASH OF LEMON JUICE
EXTRA VIRGIN OLIVE OIL

Step 1

SOAK THE BULGUR IT FOR 5 MINUTES IN JUST ENOUGH COLD WATER TO COVER. THIS WILL SOFTEN THE BULGUR, BUT STILL LEAVE A LITTLE CRUNCH. DRAIN THE BULGUR WHEAT THROUGH A SIEVE AND TIP INTO A TEA TOWEL, SQUEEZE OUT AS MUCH WATER AS YOU CAN. PLACE INTO A MIXING BOWL AND SET ASIDE

100G OF BULGUR WHEAT

Step 2

BLEND THE ONIONS, CHILLI AND FRESH HERBS TO A ROUGH SMOOTH PASTE. ADD THE PASTE, ALONG WITH THE SALT, PEPPER AND CHILLI POWDER, TO THE BULGUR WHEAT AND MIX WELL

90G OF WHITE ONION
1 GREEN CHILLI
1 HANDFUL OF BASIL LEAVES
1 HANDFUL OF MINT LEAVES
1 HANDFUL OF FLAT-LEAF PARSLEY
1/2 TSP SEA SALT
1 PINCH OF BLACK PEPPER
1/2 TSP ALLSPICE

Step 3

ADD THE MINCED BEEF AND ICE CUBES TO THE BULGAR WHEAT MIXTURE. MIX WELL WITH YOUR HANDS – AS THE ICE MELTS, IT WILL BIND EVERYTHING TOGETHER INTO A SMOOTH, STICKY PASTE

300G OF BEEF MINCE
ICE CUBES

Step 4

FINALLY, DIVIDE THE MEAT INTO 4 EVEN PORTIONS AND FORM INTO ROUND BALLS. PRESS GENTLY TO FLATTEN SLIGHTLY INTO AN OVAL SHAPE BEFORE PLACING THE PATTIES ONTO PLATES

Step 5

TO SERVE, DRIZZLE WITH A DASH OF LEMON JUICE AND GARNISH WITH MINT LEAVES, SALAD LEAVES, PICKLED GREEN CHILIES, CUCUMBER SLICES, A DOLLOP OF GREEK YOGHURT AND CRUSTY BREAD

PICKLED GREEN CHILLIES
4 TBSP OF GREEK YOGHURT
1 CUCUMBER
1 DASH OF LEMON JUICE

Step 6

FOR ADDED DECORATION, USE THE BACK OF A SOUP SPOON TO MAKE A LITTLE INDENT ON THE SURFACE OF THE MEAT AND DRIZZLE WITH EXTRA VIRGIN OLIVE OIL

EXTRA VIRGIN OLIVE OIL

MOUTABAL

MOUTABAL

Ingredients

MOUTABAL

2 AUBERGINES
4 TBSP OF TAHINI
4 TBSP OF GREEK YOGHURT
1 LEMON, JUICED
2 GARLIC CLOVES, CRUSHED
1/2 TSP TABLE SALT

OPTIONAL GARNISHES

POMEGRANATE SEEDS
FLAT-LEAF PARSLEY, CHOPPED
OLIVE OIL

Step 1

TO BEGIN, USE A FORK TO PRICK THE SKINS OF THE AUBERGINES SEVERAL TIMES – THIS WILL STOP THEM EXPLODING AS THEY COOK

Step 2

PLACE OVER A DIRECT FLAME FOR 20 MINUTES (OR UNTIL SOFT) UNTIL CHARRED ALL OVER TO HELP ACHIEVE A WONDERFULLY SMOKY FLAVOUR. ALLOW TO COOL FOR 20 MINUTES

Step 3

CAREFULLY PEEL THE AUBERGINES, PLACING THE FLESH INTO A BOWL AND RESERVING AS MUCH OF THE CHARRED SKIN AS YOU CAN

Step 4

GENTLY STIR IN THE GARLIC, TAHINI, YOGHURT, LEMON JUICE AND SALT UNTIL COMBINED. SEASON TO TASTE

Step 5

ADD TO SERVING BOWLS AND SCATTER OVER GARNISHES OF YOUR CHOICE. SERVE WARM OR COLD WITH PITA BREADS

SPICED CHOCOLATE AND COFFEEMOUSSE

SPICED CHOCOLATE AND COFFEE MOUSSE

Ingredients

150G OF DARK CHOCOLATE, 70% COCOA SOLIDS, BROKEN INTO SMALL CHUNKS
30G OF UNSALTED BUTTER
1 TSP INSTANT COFFEE GRANULES, HEAPED (USE THE BEST QUALITY YOU CAN FIND)
1 TSP GROUND CINNAMON, SCANT
2 GREEN CARDAMOM PODS, LARGE, BROKEN OPEN AND SEEDS FINELY GROUND IN A PESTLE AND MORTAR (DISCARD THE PODS)
2 TBSP OF BOILING WATER
3 EGGS, SEPARATED
50G OF GOLDEN CASTER SUGAR
1 TSP VANILLA BEAN PASTE, HEAPED
FRESHLY GROUND BLACK PEPPER
125ML OF DOUBLE CREAM

Step 1

MELT 100G OF THE CHOCOLATE IN A SMALL SAUCEPAN SET OVER A LOW HEAT. REMOVE THE PAN FROM THE HEAT AND STIR IN THE BUTTER GENTLY UNTIL THE MIXTURE HAS COMPLETELY MELTED AND IS SMOOTH. SET ASIDE TO COOL

Step 2

COMBINE THE COFFEE, CINNAMON AND GROUND CARDAMOM SEEDS IN A BOWL OR SMALL JUG WITH THE BOILING WATER AND STIR UNTIL THE COFFEE GRANULES DISSOLVE. LEAVE TO COOL

Step 3

PUT THE EGG YOLKS AND HALF OF THE SUGAR INTO A LARGE BOWL AND WHISK TOGETHER USING AN ELECTRIC HAND WHISK UNTIL THE MIXTURE IS PALE. ADD THE COOLED CHOCOLATE MIXTURE, THE COOLED COFFEE AND SPICE MIXTURE, THE VANILLA BEAN PASTE, AND A GENEROUS GRINDING OF BLACK PEPPER. IN A SEPARATE MIXING BOWL, WHISK THE EGG WHITES UNTIL STIFF PEAKS FORM. SET ASIDE

Step 4

IN ANOTHER BOWL, WHISK THE CREAM TOGETHER WITH THE REMAINING SUGAR UNTIL STIFF PEAKS FORM, BUT BE CAREFUL NOT TO OVERBEAT THE MIXTURE OR IT WILL BECOME TOO THICK. (TO RESCUE OVERBEATEN CREAM, ADD A LITTLE BIT MORE CREAM AND GENTLY FOLD IT IN)

Step 5

GENTLY FOLD THE EGG WHITES INTO THE CHOCOLATE MIXTURE A HEAPED SPOONFUL AT A TIME, ALWAYS FOLDING RATHER THAN STIRRING, TO KEEP THE MOUSSE LIGHT. NEXT, FOLD IN THE WHIPPED CREAM GRADUALLY IN THE SAME WAY

Step 6

DIVIDE THE MIXTURE BETWEEN 4 GLASSES OR CUPS OR 6 ESPRESSO CUPS AND CHILL IN THE REFRIGERATOR FOR A MINIMUM OF 3 HOURS. JUST BEFORE SERVING, CHOP THE REMAINING CHOCOLATE AND SPRINKLE ON TOP FOR DECORATION

SALAD SHIRAZI

SALAD SHIRAZI

Ingredients

SALAD SHIRAZI

4 VINE TOMATOES, ROUGHLY CHOPPED
6 FRENCH BREAKFAST RADISHES, CUT INTO SMALL WEDGES
2 CUCUMBERS, PEELED, SEEDED AND THINLY SLICED
3 SHALLOTS, FINELY SLICED
2 TBSP OF FLAT-LEAF PARSLEY, SHREDDED
2 TBSP OF FRESH TARRAGON
2 SPRIGS OF DILL, CHOPPED
1 HANDFUL OF MIXED SALAD LEAVES
1/4 TSP MINT, DRIED
SEA SALT
BLACK PEPPER, FRESHLY GROUND

DRESSING

JUICE OF 1 LIME
2 TBSP OF EXTRA VIRGIN OLIVE OIL

Step 1

TO MAKE THIS SALAD RECIPE, COMBINE THE VEGETABLES, MIXED SALAD LEAVES AND HERBS IN A LARGE MIXING BOWL

4 VINE TOMATOES
1 CUCUMBER
3 SHALLOTS
6 FRENCH BREAKFAST RADISHES
2 TBSP OF FLAT-LEAF PARSLEY
2 TBSP OF FRESH TARRAGON
2 SPRIGS OF DILL
2 HANDFULS OF MIXED SALAD LEAVES
1/4 TSP MINT

Step 2

WHISK THE LIME JUICE AND OIL TOGETHER AND DRIZZLE OVER THE SALAD JUICE OF 1 LIME

2 TBSP OF EXTRA VIRGIN OLIVE OIL

Step 3

TO SERVE THE SALAD SHIRAZI, TOSS THE SALAD TOGETHER GENTLY AND SEASON WITH SALT AND PEPPER

SEA SALT, SEASON
BLACK PEPPER, SEASON

OX TONGUE WITH SMOKED BONE MARROWEMULSION AND WILD GARLIC CAPERS

OX TONGUE

WITH SMOKED BONE MARROWEMULSIONAND WILD GARLIC CAPERS

Ingredients

WILD GARLIC, CAPERS

200G OF WILD GARLIC BUDS
30G OF FINE SALT
150ML OF WHITE WINE VINEGAR
100G OF SOY SAUCE
25G OF CANE SUGAR
75ML OF WATER

SALTED OX TONGUE

2 OX TONGUES, WASHED
1.5L WATER
5G OF SALT
10G OF ZAATAR OR THYME
1 GARLIC CLOVE, CRUSHED
2 BAY LEAVES
1 ONION, ROUGHLY DICED
1 CARROT, ROUGHLY DICED

RUMI SPICE MIX

200G OF GROUND PEANUT
50G OF CHICKEN STOCK POWDER
5G OF GROUND GINGER
5G OF GARLIC POWDER
2G OF GROUND NUTMEG
5G OF VANILLA PODS OR VANILLA EXTRACT
5G OF FINE SALT
2G OF DRIED PIRI PIRI CHILLI
1G OF GROUND CLOVES

RUMI GLAZE

250ML OF CHICKEN STOCK LIQUID
25G OF HONEY
25G OF GRAPESEED OIL
10G SPICY RED PEPPER PASTE

BONE MARROW EMULSION

60ML OF WATER
80ML OF WHITE WINE VINEGAR, REDUCED DOWN TO 20ML
10G OF FRESH TARRAGON
60G OF UNSALTED BUTTER
80G OF SMOKED BONE MARROW
3G OF SEA SALT
20ML OF LEMON JUICE
4 EGG YOLKS

Step 1

WASH THE WILD GARLIC BUDS AND THEN MIX WITH SALT AND VACUUM-SEAL. STORE IN THE FRIDGE FOR ONE MONTH

200G OF WILD GARLIC BUDS
30G OF FINE SALT

Step 2

RINSE THE SALT FROM THE WILD GARLIC BUDS

Step 3

BRING VINEGAR, SOY SAUCE, SUGAR, AND WATER TO A BOIL AND THEN AL LOW TO COOL

150ML OF WHITE WINE VINEGAR
100G OF SOY SAUCE
25G OF CANE SUGAR

Step 4

ADD TO THE WILD GARLIC BUDS AND VACUUM SEAL AND STORE IN THE FRIDGE. LEAVE FOR AT LEAST 1 WEEK BEFORE USING

Step 5

TRIM SINEW AND EXCESS FAT FROM OX TONGUE AND PUT EVERYTHINGINTOAPRESSURE COOKER, BRING UP TO PRESSURE AND COOK FOR 45 MINUTES ON A LOW-PRESSURE

2 OX TONGUES, WASHED
1.5L WATER
5G OF SALT
10G OF ZAATAR OR THYME
1 GARLIC CLOVE, CRUSHED
2 BAY LEAVES
1 ONION, ROUGHLY DICED
1 CARROT, ROUGHLY DICED

Step 6

DEPRESSURISE THE PRESSURE COOKER, REMOVE FROM THE BAG, AND PEELTHEOUTER SKIN FROM THE TONGUE

Step 7

PLACE THE TONGUE ON A FLAT TRAY WITH PARCHMENT PAPER AND PRESS WITH ANOTHER TRAY ON TOP. ADD SOME HEAVY WEIGHTS AND LEAVE TO COOL DOWN IN THE FRIDGE UNTIL COLD

Step 8

COMBINE ALL THE INGREDIENTS FOR THE RUMI SPICE MIX AND BLEND IN A HIGHSPEED BLENDER INTO A FINE POWDER CRUMBLE

200G OF GROUND PEANUT
50G OF CHICKEN STOCK POWDER
5G OF GROUND GINGER
5G OF GARLIC POWDER
2G OF DRIED ALEPPO CHILLI
2G OF DRIED PIRI PIRI CHILLI
5G OF FINE SALT
5G OF VANILLA PODS OR VANILLA EXTRACT
2G OF GROUND NUTMEG
1G OF GROUND CLOVES

Step 9

COMBINE ALL THE SUYA GLAZE INGREDIENTS WITH 25G RUMI SPICE MIXINAPOTAND COOK ON VERY LOW HEAT, FOR ABOUT 15 MINUTES, STIRRING CONTINUOUSLY UNTIL THICK

25G OF GRAPESEED OIL
25G OF HONEY
250ML OF CHICKEN STOCK LIQUID
10G SPICY RED PEPPER PASTE

Step 10

PLACE ALL THE INGREDIENTS FOR THE BONE MARROW EMULSION INTO A VACUUM BAG, AND COOK SOUS VIDE AT 75°C FOR 30 MINUTES

80ML OF CHAMPAGNE VINEGAR, REDUCED DOWN TO 20ML
10G OF FRESH TARRAGON
60G OF UNSALTED BUTTER
80G OF SMOKED BONE MARROW
3G OF SEA SALT
20ML OF LEMON JUICE
4 EGG YOLKS
60ML OF WATER

Step 11

BLEND WITH A STICK BLENDER UNTIL EMULSIFIED AND THEN ADD TO A WHIPPING SIPHON WITH A CHARGE. ONCE AERATED, TRANSFER TO A PIPING BAG

Step 12

SLICE THE OX TONGUE ON A MEAT SLICER AT 5MM THICKNESS (APPROX. 10 SLICESPER SERVING) OR WITH A SHARP KNIFE

Step 13

ROLL THE SLICES INTO LITTLE LOGS, THEN PIERCE AND ARRANGE NEATLY ONTO A METAL SKEWER

Step 14

BRUSH RUMI SPICE GLAZE ONTO MEAT AND GRILL ON A BBQ FOR 1–2 MINUTES ON EACH SIDE UNTIL CARAMELISED

Step 15

PLACE ONTO A PLATE AND PIPE BONE MARROW SABAYON NEXT TO IT. SPOON 1 TBSP OF EXTRA RUMI SPICE CRUMBLE IF DESIRED AND GARNISH WITH SOME WILD GARLIC CAPERS