Recipe - Leftover Challenge: Chicken Croquettes

by Simon Fernandez of ferdiesfoodlab  
Croquettes are something very dear to my heart. As a kid we'd get them once a year! They were like absolute gold dust, which is sort of ironic because they were made from leftovers! Turkey, to be precise! And bloody good they were too. 

 








I have no idea how my mum used to make them! The other day I was faced with some leftovers, and it had been so. so long since I'd had one, that I thought - why the hell not?!! In fairness, they took about 2hrs to make, which is probably why we only got them once a year!! But I made enough to keep me in frozen croquette for a while . . . . reeee..sult!!

Here's how . . .

ingredients (makes 16-18)
for the croquettes
150g left over roast chicken 
     (about 1/4 - 1/3 of a roast chicken)
150g mushrooms
250ml pint chicken stock
1 tbsp gelatine powder
     or 2 sheets gelatine (optional)
80g flour
80g butter
50ml milk
4 egg yolks
1 egg (whisked with a touch - 10ml - of milk)
old/toasted bread / bread crumbs(for coating)
oil for frying (veg/sunflower)

for the coleslaw
1/3 cabbage (finely sliced)
12 black olives (stoned, quartered)
50g pea shoots or other green leaf
8 cherry tomatoes (quartered)
1 tbsp mayonaise
500ml 5% brine (boiling)

croquettes
Clean the mushrooms, then add them to the chicken stock and leave to simmer.
Debone the chicken and dice it: medium small dice. If you like your croquettes super smooth, you can blend it! Personally, I like a bit of texture in my creamy croquettes. Also nice to be able to identify what you're eating, neigh-ce pas? (Boom boom!)
Make a roux by melting the butter in a pan, then adding the flour and mixing until a smooth paste is formed. Remove from heat.
Remove the mushrooms from the liquor with a slotted spoon and place them onto a cutting board to cool down.
 
Mix the gelatine powder into the hot liquor until completely dissolved. If you're using sheets soak them in cold water for 5 mins first, squeeze any excess water from them and add them to the liquor, mixing in until dissolved.
Add about 3 tbsp of the liquor to the chicken and mix until well coated and glossy.

Add the milk to the roux and loosen it. (Mix in until smooth)
Add the remaining liquor to the roux and mix until smooth, put it on a gentle heat until the flour is cooked out. (10-15m) A little more stock and this would be a velouté. Take off the heat.




Chop the mushrooms to a similar size as the chicken.
Add the chicken and mushroom to the creamy mix, then add the egg yolks and mix in with a wooden spoon, stir until the mix is thick and silky, season if required.
At this point the classic route would be to pour the mix into a tray and let it cool for 2hrs until it's set, then coat in bread crumbs.

But I was absolutely starving at this stage so I took matters into my own hands:
Run the cold tap until you have an inch (2.5cm) of water in the sink, then place the pan in and keep stirring, this will quickly lower the temperature of the mix. Once it's cold the mix will be thick enough to quenelle.

Quenelle the mix with table spoons onto a tray of flour, roll to coat in flour.
Coat in egg wash, (the whisked egg) then bread crumbs, and place onto a tray lined with bread crumbs.

Once you have enough to fill your frying pan, heat your oil to a medium temp (160C for deep fat fryers - 4mins) and place the croquettes into the oil with a pair of tongs, fry them until golden brown turning occasionally so they are evenly cooked.

Once they're ready, remove them and place in a sieve (green option) or onto kitchen towel to drain.


At this point it's important not to let the little blighters get the better of you by having a sneaky taste, you will burn your mouth!
Let then drain for a moment, then place on a hot serving tray and serve immediately!

coleslaw
Prep the ingredients as listed.
To make the brine weigh out 25g of salt and add 500ml of boiling water, stir and dissolve the salt.
Add the sliced cabbage to the brine and leave for 30mins, then rinse under cold water and drain. This will have 2 effects: it seasons the cabbage and parboils it, softening it slightly for the coleslaw.
Once the cabbage is completely drained, mix the ingredients together and put aside until required.

thinking ahead
Croquettes freeze very well so you can make a big batch - 'cos let's face it, they take a while! - and bust 'em out of the freezer when the mood takes you!

what could go wrong?
When dicing the chicken and mushrooms, if you dice them too big it will be difficult to roll them into croquettes. 4mm chunks max!

to serve
Place a healthy portion of coleslaw onto a warm plate, add the croquettes and dress with a sprig of parsley if you're feeling like the '70s. Alternatively, you can load a serving dish with croquettes and large bowl with the coleslaw, place them on the table, and let folks help themselves!
 
variations
The list is endless, but here are a few: Ham, lamb, potato, beef, cheese, rice, salted cod and mussels. They can also be of the sweet variety, for example, made from rice pudding thickened with egg yolk then coated and fried!!

Recipe - Classic: Steak / Beef and Onion Pie (or Oxtail & Prune Pie w/ Red Cabbage)

by Simon Fernandez of ferdiesfoodlab




OK I'm going to have a rant for a moment. Something I've often been presented with when ordering a pie is some kind of china bowl or ramekin with a bit of pastry almost hovering on top, as if they had been combined by accident, having nothing to do with each other. It's as if a bowl of stew was being stalked by a bit of pastry that always wanted to be a pie but somehow never made the grade. As far as I'm concerned, if it doesn't have a pastry bottom it isn't a pie! (Ahem . . . . . with the small exception of my Christmas left over turkey pie!! That doesn't count - it's Christmas and it's left overs!!)

Anyway rant over . . . . .  and thoughts turn to PIE! Can't beat a good pie! Even better if it's got a bottom!! Not a soggy bottom, mind you, we can't be doing with that!!

 







ingredients (makes 2 pies)
for the oxtail & prune pureé filling
2.5kg oxtail
750g (10) med onions (peeled & cut into 6ths)
100ml extra virgin olive oil
20g thyme (bouquet garni)
8 cloves garlic (cut into 1/4s lengthways)
750ml red wine
20 prunes (pitted)
3L chicken stock
plain flour for dusting
cinnamon powder

for the pie case
2x 375g puff pastry (want to make your own? here's how)
1 egg (beaten)
splash milk

for the red cabbage & beetroot
600g red cabbage (sliced)
2 beetroots (peeled, then 1 cm cubes)
300ml water
600ml tawny port
50g salted butter (small cubes)

special equipment
rubber gloves for beetroot
stick blender
2x 23cm loose bottomed tin (circular)
 

oxtail & prune pureé filling
Trim all the excess fat off the larger pieces of oxtail.
Season and coat the oxtail in flour and fry off in a pan until golden brown, then add to the boiling pot.
Oxtail usually comes held together with a piece of butcher's string.
You can use this to make a bouquet garni with the thyme: take the thyme, fold it in half, tie it with the string and add it to the pot.Add the onions, prunes, red wine, garlic, extra virgin olive oil and pour in enough chicken stock to cover the meat by 1cm.
Bring to the boil and then turn the heat down to a simmer, leaving the lid off.
Top up with chicken stock occasionally to keep the water level above the meat.

The oxtail should be ready after about 2.5 hours. When it is, remove it with a slotted spoon into a tray and pick the meat off the bone, it should fall away with very little effort.

Remove the bouquet garni and dispose of it. Pass the stock through a sieve and return it to the pot, reduce until it is a thick sauce.
Once reduced, return the contents of the sieve and the picked oxtail to the sauce. Mix it together. That's the pie filling ready.


pie casing
Rub the pie tin with a little oil or butter so the pastry doesn't stick to it.
Line the tin with pastry - this is the base - then using a brush, paint the pastry with beaten egg. This water proofs your base so when you fill it you don't end up with a soggy bottom - no body want a soggy bottom! Now you could cover the pastry with oven proof paper and fill it with dry beans and blind bake it. or you can, as you can see from the pics, chuck it directly into the oven and bake it as is. 200C for 15mins. 15 minutes is enough to seal the pastry with egg and almost completely cook it.

assembly
Once the base is out of the oven, fill it with the (hot) spectacularly tasty filling. Add a splash of milk to the beaten egg and whisk it in, then brush around the edges of the pastry - so the top sticks to it. Place the pastry top on and trim it with a pair of scissors.
Throw it back into the oven 200C for 20mins.

red cabbage & beetroot in port reduction
Add the cabbage and the water to a pot with a lid and bring to the boil.
After 3 mins add the beetroot cubes and replace the lid.

After 2 mins more remove the lid and allow the liquid to evaporate until there is almost none left.
In a separate small pot (without a lid) bring the port to the boil and reduce by 3/4 to 150ml.
 



what could go wrong? (TIPS)
My reduction burnt! TIP: Watch anything you are reducing like a hawk. To begin with, it will seem like it will never reduce, but the more it reduces the faster it goes, and it will evaporate completely and burn if you don't keep an eye on it in the final stages!

I burnt my kitchen down! TIP: When reducing alcoholic liquids, be careful. Always keep the lid at hand so that if they catch fire, you can simply put the lid on to put it out. (or let it burn off carefully!)


to serve
Turn out the pie! Easy way to do this is to put the loose bottomed tin onto a tuna tin (better be line caught and not blue fin tuna!) and gently push down the rim of the tin revealing the fabulous pie . . . chef bursts into song with pride, and does a quick victory dance!! Cut up and serve immediately with some cabbage and beetroot!



thinking ahead
You can make the cabbage in the afternoon, and reheat it in minutes when you need it.

Recipe: Oxtail & Sweet Potato Mash w/ Red Cabbage & Beetroot in a Port Reduction

by Simon Fernandez of ferdiesfoodlab

Oxtail w/ Bread and Butter Crisps, Sweet Potato Mash & Port Jus

When the weather is starting to get cold as well as raining all the time, it's nice to have something warming to feed you guests. Using a few ingredients that are in season, this recipe gives you a dinner packed with flavour! Oxtail is one of those inexpensive cuts that a lot people don't register at all in the supermarket - probably because it's already cut up into segments and tied into a sort of circular arrangement that doesn't look much like a tail! But, when slowly cooked for about two and half hours, it becomes sticky and soft and falls off the bone - it's simply gorgeous! And, if you don't fancy sweet potato mash, this will go equally well with roast potatoes!
If you've never tried oxtail then give this a go . . .  see variations for super quick version.

Can't beat a glass of wine whilst making Sunday Lunch - best way to relax ever . .  humming away in the kitchen to the radio! Aaaaah


ingredients (serves 4-6)
for the oxtail & prune purée
2.5kg oxtail
750g (10) med onions (peeled & cut into 6ths)
100ml extra virgin olive oil
20g thyme (bouquet garni)
8 cloves garlic (cut into 1/4's lengthways)
750ml red wine
75g ~20 prunes (stoned)
3L chicken stock
plain flour for dusting
cinnamon powder
10 dates (stoned and chopped)

for the mushrooms
280g mixed mushrooms (shitake, shimeji, enoki, oyster, for example)
40g butter

for the sweet potato mash

Browning before braising (Maillard reaction)

1kg sweet potatoes (peeled and diced)
300ml double cream (reduced by half)
50g butter (cut into 1cm cubes)
1 limes (juiced)
1L chicken stock (enough to cover the potatoes by 1cm)

for the red cabbage & beetroot
600g red cabbage (sliced)
2 beetroots (peeled, then 1 cm cubes)
300ml water
600ml tawny port
50g salted butter (small cubes)

for the bread and butter crisps
a bit of old French stick (cut into 2mm slices)
butter (melted)

for the garnish

5g chives (finely chopped)
baby chard leaves

special equipment
rubber gloves for beetroot
stick blender
brush

oxtail & prune purée
Trim all the excess fat off the larger pieces of oxtail.
Season and coat the oxtail in flour and fry off in a pan until golden brown, then add to the boiling pot.
Oxtail usually comes held together with a piece of butcher's string.
You can use this to make a bouquet garni with the thyme: take the thyme, fold it in half, tie it with the string and add it to the pot.

Bouquet garni made with string from oxtail!!

Add the onions, prunes, red wine, garlic, extra virgin olive oil and pour in enough chicken stock to cover the meat by 1cm.




Bring to the boil and then turn the heat down to a simmer, leaving the lid off.
Top up with chicken stock occasionally to keep the water level above the meat.

After 90mins remove the prunes with a slotted spoon and 2/3 of the onions. Place them along with the dates in a small pot, add a pinch of cinnamon and blend with a stick blender until smooth. Keep on a low heat, allow to thicken to a purée.

The oxtail should be ready after about 2.5 hours. When it is, remove it with a slotted spoon into a tray and keep warm.
Pass the stock through a sieve and return it to the pot, reduce until it is a thick sauce.

mushrooms
Melt the butter and sauté the mixed mushrooms together until golden brown. Season with a touch of salt.

mash
Boil the sweet potatoes until they are fully cooked but not falling apart. They're done when the tip of a knife enters with little resistance.
Drain them in a colander. (Reserve the liquid for the base of a soup) Let the potatoes cool a little. While they do, prepare the cream:

Add the cream to the pot and bring to the boil; lower the heat a little and continue to boil until the cream has reduced by half. As soon as it has, add the butter.
Once the butter has melted, add the potatoes and the lime juice over the top.
Season and mash the potatoes until smooth. Set aside until required.

Removing the alcohol.

red cabbage & beetroot in port reduction
Add the cabbage and the water to a pot with a lid and bring to the boil.
After 3 mins add the beetroot cubes and replace the lid.
After 2 mins more remove the lid and allow the liquid to evaporate until there is almost none left.
In a separate small pot (without a lid) bring the port to the boil and reduce by 3/4 to 150ml. 

Cabbage braise & cover in a reduced port jus!!

 















I find easiest way to know how reduced it with scales, then oncereduced to a third by viscosity with a spoon. (don't be a dumb ass and use plastic scales - use metal heatproof ones) >>>

Bread Crisps or Bread Tuiles - whatever you want to call them they're tastey!

bread and butter crisps
Take some old French stick cut into thin (2mm) slices and brush with melted butter. Bake in the oven at 180C for 4-8min, the time will depend on whether your oven is fan assisted or not. Remove when golden and crisp.


what could go wrong? (TIPS)
My reduction burnt! TIP: Watch anything you are reducing like a hawk: to begin with, it will seem like it will never reduce, but the more it reduces, the faster it goes, and it will evaporate completely and burn if you don't keep an eye on it in the final stages!

I burnt my kitchen down! TIP: When reducing alcoholic liquids, be careful. Always keep the lid at hand so that if they catch fire, you can simply put the lid on to put it out. (or let it burn off carefully!) DO NOT blow on it to try and put it out, you will engulf your head in flames! Use a lid to extinguish the flame: Bring the lid in horizontally from the side and cover the pot.

My mash is watery : ( TIP: Don't over cook your spuds / sweet potatoes - if they start to fall apart they are no use for mash. Make sure they are properly drained, leaving them until no more steam is coming off them.

My mash has come out like glue! TIP: Never use a stick blender or food processor to make mash since it creates a starchy gloop, resembling wall paper paste!! Use a masher or a potato ricer.


to serve
Add the butter to the hot port reduction, mix in and pour this into the cabbage and beetroot, reserving a little to dress the plate.
Plate the oxtails and cabbage in layers and pipe (or spoon) on the mash, surround with mushrooms and onions.
Season the mash with a little black pepper and garnish with a bread and butter crisp.
Add a little of the prune puree, pour the sticky oxtail sauce over the oxtail and dress the surrounds with the remainder of the port.
Serve immediately.

variations
For a low hassle, great comfort food winter dinner: Don't remove anything from the oxtail except the bouquet garni, dish up the oxtail with the onion and prune sauce, serve with the cabbage and roast potatoes! Result: A no-nonsense great tasting dinner!

Pick the meat and use it and the sauce to make: Prune and Oxtail Pie

Oxtail is also a great component for a Pho Soup

Alternative presentaion - Choux buns are filled with sweet potato mash - Surprise!!

The finished product! Honestly! Oxtail, roasties and peas is much easier but it was fun to make!

 
thinking ahead
The mash can be made in the morning and stored in the fridge in a plastic container so it can be microwaved just before serving! The oxtail, cabbage and the port reduction can be left in the pot and reheated. Add the butter to the port sauce last minute so it doesn't split. and the bread crisps will happily last a day in an airtight container!! So it's basically an assembly job for dinner!! Shall we go for a couple of pints and have it when we get back!!! ; )

(Successful) Experiment - Recipe: Seared Duck Breast - Baked Potato Fraiche - Juniper & Cranberry Cabbage

by Simon Fernandez of ferdiesfoodlab

Duck is such a great ingredient, my first memory of actually going out and getting a duck to cook with, I think it was my 2nd year at university, it was after an extraordinarily long revision session, my friend and I were both exhausted and twitching for a fag and a pint. Now there ain't many places open at 4AM that will serve you, and we got to thinking 'What the hell we were going to do!?' After a fair amount of head scratching, we kind of gave up on the idea and decided that a plan for Sunday lunch should be forged, and that is where the idea for roast duck came from. Canny mind me mates got, because he suggested that we could get a duck at that very moment from the New Smithfield Market (we were in Manchester), and, what's more, there was a very good chance that there would be a bar there where we could get a pint! So off we went, needless to say we got our beer, a game of pool and our duck - including giblets and head (still attached) and feathers!!!! More than we bargained for . . . .  more about that in another post!!!

Anyway this recipe is something a little different, and takes less than 30minutes to cook . . . . result!!

ingredients (serves 2)
for the duck & creme fraiche sauce
2 duck breasts
2 tbsp creme fraiche

for the baked potato
2 medium potatoes
20g touch of butter (softened)

for the juniper & cranberry cabbage
1/2 tsp juniper berries (crushed)
1 orange (juice & zest)
1/3 savoy cabbage (1cm strips)
1 tbsp cranberry jelly
1 clove of garlic (crushed)

for the garnish
a little parsley

equipment
heavy based pan for searing!

method
Get your mis en place in place! (Prep the ingredients, and have 'em all to hand!)
Turn the oven on 230C / G8 / 450F.
Put the cast iron pan on the gas!
Slice the duck skin across the width every 5mm.
You don't need oil for duck breast it has enough fat of its own! Salt the skin and put in the pan skin side down!
Medium high heat until the fat has rendered off and the skin is crispy and golden! Should be about 10 -15mins
While the duck's on, fork the potatoes all over so they release steam and put them in the microwave full blast for 5 mins.
Put the oj, juniper berries and cranberry jelly into a pan and leave to simmer.
Put the cabbage on to steam for 5mins.
Once the microwave pings take the potatoes out, put them onto a tray and give them a quick brush of butter, and dust with salt flakes. Then put them into the oven for 5 mins.
By now the skin on the duck should be golden, turn it over and brown the meat side. Take it out when it's done to your taste, and put it to rest on a warn plate.
You can tell how cooked it is by pressing on the breast with your finger or a wooden spoon the same way as you would a piece of steak. [link to real or fake how to cook steak]
Add about 100ml of water to the pan to deglaze it, and then add the creme fraiche, mix until smooth.
Drain the cabbage and mix it with the juniper sauce.

to serve
Pour the jus released from the duck into the creme fraiche sauce, and mix in.
Cut a cross in the top of the potato and add the remaining butter and the creme fraiche sauce.
Place the cabbage on the plate.
Cut the duck into slices and plate, garnish the potato with a little parsley.

Less than 30  minutes for the lot, and I have to come clean: the cabbage - the most experimental part - of this recipe was one of me mums concoctions! Very good it is too!               

I love microwaved baked potatoes, they always remind me of staying at me grans and watchin' Woody Allen films! (aged 8!) "Sleeper" is one that I'll never forget, possibly where I got my crush on Diane Keaton!

Recipe: Naan Bread . . . . . and Turkey Kebab

by Simon Fernandez of ferdiesfoodlab

I was a kebab virgin when I went to college - I know!! I was a bit of a late developer what can I say! Anyway there were 2 kebab houses near our digs in south Manchester. Bar the empty shop between them they were next-door to each other; the kebabs were OK. The selling point of Abduls was the good chicken and sauces, the selling point of the Haji's was it's mahoosive donners. (investigative post coming up on donners - watch this space) You can imagine my surprise when Sajaan a kebabeur (it's a real word honest) with Tony Montana sized balls opened his new kebab shop in between the two!!

Perfect kebab, healthy, tasty, and home made!!

 Fair play! So we went to try them first chance we got!! Blindingly good! Super fresh naan - IE made to order rather than off some huge pile of naans, the meats beautifully marinated, sauces fresh and vibrant, and the salad ingredients many and varied. When you walked out of Sajaans with your kebab, it would be like Gollum prizing the ring! Maiy preeesciooouuus. . . dribble!

Here's how from home . . . .

ingredients (makes 8 naans)
for the naan bread
500g strong flour
170ml    water   
35ml milk
7g yeast (dried)
30g sugar
5g salt
50 ml EVO (extra virgin olive oil)
1 egg    (beaten)
4g  garlic (finely chopped - optional)

for the dressing
8 pinches poppy seeds (optional)
150g salted butter (clarified)

naan bread
Activate the yeast: Boil the milk and add it to the cold water (the mix will be around 35C perfect temperature to activate the yeast). Dissolve the sugar in the liquid and add the yeast, stirring it in. Leave the mix for about 15 mins while measuring out the other ingredients. It should be frothy on the surface when ready.

Beat the egg and add the oil to it.

Put the rest of the ingredients into a food processor fitted with a plastic blade (dough blade).

Once the yeast is frothy, add the oil and egg mix.

With the motor running, add the liquid to the dry ingredients until a dough is formed, it should be coming away from the side of the mixer cleanly.

Knead the dough: by running the machine for another 2 mins (it feels like forever!!) or knead it on the counter for 8-10mins.
(the purpose here is to get gluten forming in the dough to give elasticity)



Once you're done kneading, put the dough into an oiled mixing bowl and cover it with a damp cloth. Leave it somewhere warm to double in size for around 60mins. Alternatively cover with cling film and leave it in the fridge over night.




Get your heavy based pan hot! I did an experiment to see how much dough was required to fit my pan: it's 9inches, not a bad size for a naan. The dough should be about 2mm thick after it's rolled out. I tried a 70g ball, but it was a bit on the wee side, so I upped it to 120g. In the end a 100g dough ball, rolled out to 2mm thickness, was the perfect fit for my pan.

Don't forget to flour the work surface and the rolling pin before you roll the dough. Flip and turn it 90 degrees on each roll to ensure there's enough flour to stop it sticking. Roll it a touch larger than the pan since it will shrink as you transfer it to said pan.



Of course if you have a tandoor oven you'd pop it onto a round spongy thing and stick it to the inside of the oven for it to cook. But if you have a tandoor oven and you're reading this recipe I think you should have done a bit more research before opening your kebab shop!! Having said that, if you follow this recipe it'll come out better than the crap, loveless kebabs you get from most kebab shops. Where's my trumpet gone? Oh look, there it is, that'll be me there blowing it!! : )

Back to he recipe . . .



Watch the bubbles form on the surface, it will start to look irresistible - still needs browning on top - check the underside to make sure it's golden, then pop it under the grill, after putting a fork through the large bubbles - this will stop your naan ballooning under the grill and catching fire!!



Last thing you want is a Homer Simpson style 'Haaaaaaaa' as you run, flaming balloon naan, flicking from hand to hand to the garden, looking for the nearest disposal point.



Remove perfectly browned naan, brush with clarified butter and dust with poppy seeds. Heaven!

The dough will last in the fridge for a couple of days no problem, so fresh naan for lunch or breakfast? Thank you please!
Hmmmm . . .  : )


for 2 ultra healthy and super tasty moist turkey kebabs
This is a really simple prep, mix and assembly job, resulting in a cracking bit of fare for those invited to dinner!

for the marinaded turkey
1/2 tsp  garam masala
1/2 tsp cumin seed (ground)
6 cardamom pods (deseeded & ground)
1/2 tsp turmeric
1/4 tsp pimentón
60ml EVO
300g turkey breast (cut into chunks)

for the yoghurt and mint sauce
150ml natural yoghurt
10g fresh mint (finely chopped)
10g coriander (finely chopped)

for the mango sauce
100ml mango chutney
50ml water (to loosen)
15ml chilli sauce

for the salad
1/2 gem lettuce (roughly chopped)
1/2 tomato (diced)
1/4 cucumber (quartered lengthways and sliced)
100g cabbage (julienne)
1 spring onion (fine slice)
1/4 red pepper (julienne, halved)
4 mange tout (julienne)
2 tbsp mayo [LINK] (optional - if you're out of yoghurt)

for the naan bread
2 naan bread (see above)

for the garnish
coriander (torn)

yoghurt and mint sauce
Mix ingredients together.

mango sauce
Mix ingredients together



salad
Mix all the ingredients together except the gem lettuce.



marinaded turkey
Mix all the ingredients together and leave to marinate for at least 2hrs or overnight.
Sear in a heavy-based pan, it won't need any oil as  the marinade has enough, cook until golden brown, turning occasionally.
Remove the turkey from pan and deglaze it with a little water or white wine if you have some to hand (50ml). Put the turkey and the juice in a warm bowl ready for assembly of the kebabs!



what could go wrong?
You might eat all 8 naan yourself and turn into a pork chop! It's better to share them with family and friends!

thinking ahead
You can make the naan dough a day in advance, and keep it in the fridge ready for your guests' arrival. Are you kidding? Guestses aren't allowed near the precious are they? No-nooo, it's mineses it is!

to serve
Put all the components on the table and let folk serve themselves: Lay some gem lettuce on a naan, place some turkey on top of that, a little salad on top of that, coriander, and whichever sauces you fancy! Roll and eat

variations
Are many and varied, if you have a kebab recipe that you want tested in the foodlab please comment, or mail!