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‘Ome Made Kebab

‘Ome Made Kebab

I have been fond of kebabs since my beer swilling teenage years… You could not beat that garlicky, salty meat stuffed into a pita with slice cabbage, grated carrot, raw onion, sliced tomato and cucumber then drizzled with lemon juice, yoghurt & mint and hot chilli sauce after a night out on the beer!

Of course once I had kids, nights out were a thing of the past and a greasy donner kebab became something I’d have once in a blue moon.

Kebab

And then I noticed that when I was having them I was enjoying them less and less. The meat seemed to have less flavour, you got less salad,yoghurt and mint seemed to not be an option and ask for lemon juice and you got funny looks. And why can’t you get a kebab in a pita anymore?

It seems that a lot of takeaways standards have dropped these days. And to be fair there is a lot of dubious establishments out there selling things they shouldn’t be to make a bigger profit. Not that I want to tar all takeaways with the same brush… there are of course some excellent takeaways out there.

The thing is, sometimes you just fancy a kebab. So it’s handy to be able to make your own.

If I had my way I would have a big rotisserie spit in one corner of the kitchen but I don’t think Kit would approve!

'Ome Made Kebab

 

So how do you get something that tastes and has the texture of a Doner meat?

I’ve found the best method is what I refer to as ‘The Big Sausage’ method!

So here’s how you make it;

You will need

1 kilo lamb mince (or beef, or a mixture)

3-4 cloves of crushed garlic

1 teaspoon salt

3 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chilli powder

1 teaspoon cinnamon

1 teaspoon dried oregano

Plenty of black pepper

1/2 tablespoon oil

Put all the ingredients in a large mixing bowl. The best way to mix is with your hands, so get in there and give it a good squish. The more like a paste you can get it the better.

Once all the ingredients are well combined get a large sheet of greaseproof paper and a large sheet of tinfoil.

Lay the greaseproof paper on top of the tinfoil and then get your meat mixture and lay it out in a line, round about 12” long. Now mold the meat into a ‘Big Sausage’ shape. Once you have a rough sausage shape you can roll it in the greaseproof paper to get it nice and round and compact. Wrap your ‘Big Sausage’ in the greaseproof and then the tinfoil. Lay the package on a baking sheet or dish (some juices may escape) and put in an oven at about 165°C (145°C for fan assisted)for around 80 – 90 minutes.

The meat will now be cooked. To serve slice the meat thinly and place on a baking sheet before giving it a flash under a hot grill.

Kebab

The meat can then be served in a pita bread with Turkish Salad, yoghurt and mint and of course a good dollop of chilli sauce (preferably ‘Ome Made!) or as I’ve done here in a gigantic Naan bread which is then rolled up and sliced (and by the way if you wrap it tightly in cling film and put in the refrigerator overnight, it slices really nice and is ideal served cold on a picnic or as pack-up).

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Easter Thai Time!

 

Easter Thai Time!

So for Easter Sunday this year we decided to have Thai.thai fish cakes

 We were having friends and Family around for Dinner so we decided to keep it simple.

 So of course it had to be Thai Fishcakes and the ubiquitous Thai Green Chicken Curry. These were complimented by some nice crunchy pickled vegetables, cucumber sauce and Thai sweet chilli sauce.

The fishcakes were made a couple of days beforehand and re-heated in the oven for 35 minutes beforehand, they reheated really well and saved time on the day. The Thai green curry paste was also made in advance to save time.

thai fish cakes

Unfortunately there are no pictures of the Thai Green Chicken Curry (I’ve put one in of a previous creation) but I’ve included the recipe anyway for anyone that wants a go.

First up the pastes. These will make more than you need but if you fry them in some oil and put them in sterilised jars they will keep in the fridge for six weeks or so. By the way if you’re one of those Veggie or Vegan types you can omit the shrimp paste.

 

Thai Green Curry Paste

 

Makes 180g/6oz

 

2 teaspoons coriander seeds (or two level teaspoons ground coriander)

18 small, hot green chilli peppers

2 stems of lemongrass

3 tablespoon galangal sliced (or ginger)

1 tablespoon kaffir (if you can get them, normal if not) lime zest

30g/1oz coriander (if you can get it with the root on add that too)

6 cloves of garlic peeled and chopped

60g/2oz shallots or onion chopped

1 tablespoon shrimp paste

1 teaspoon ground cumin

1 teaspoon salt

2 teaspoon ground white pepper (yes you can substitute black but white gives a truer and better flavour)

 

Add all the ingredients (starting with the hardest first) into a food processor or wet grinder and blitz to a smooth paste adding a little oil if necessary.

 

Thai Red Curry Paste

 

10 – 15 dried red chillies (soaked in hot water for twenty minutes or so)

1 teaspoon ground coriander

2 stems lemongrass sliced

6 cloves garlic peeled and sliced

60g/2oz shallots or onion sliced

3 tablespoon galangal or ginger sliced

1 1/2 tablespoon shrimp paste

2 teaspoons salt

2 teaspoons ground white pepper

 

add all the ingredients into a food processor or wet grinder and blitz to a smooth paste as above.

 

Thai Fish Cakes (Tod Man Pla)

 

this makes approximately 22

375g/13oz white fish (haddock, cod, Pollock!)

1 large squid tubeCurlyE Mixing

1/4 portion of red curry paste (roughly a tablespoon)

1/2 tablespoon fish sauce

1 teaspoon softened palm sugar or dark brown sugar

2 kaffir lime leaves soaked in hot water

55g/2oz  yard-long beans (or any round green bean) cut into thin slices

1 small egg beaten

 

Prepare the fish and squid taking the bones and skin off the fish and removing the backbone, beak and intestines from the squid then rinsing. Roughly chop and process the fish in batches into a smooth paste. CurlyE was helping me with this – “Urgghhh! that looks like snot!” to be fair he was right! Mix in the other ingredients with just enough egg to bind without being sloppy.

thai fish cakes

 

Form the mixture into balls using about a dessert spoon of mixture for each one (having a bowl of cold water and keeping your hands wet will stop the mixture sticking to your hands). Flatten your balls into disks about 5mm thick.

 

place the fishcakes on greaseproof paper on a tray (if all the ingredients were fresh and not previously frozen they can be flash frozen at this stage).

thai fish cakes

To cook from fresh deep fry for approximately 3 minutes, from frozen give them about 4 – 5 minutes.

 

 

Pickled Vegetablespickled veg

 

We love pickled vegetables in our house. They make a lovely side dish to all South East Asian food. Even a bit of poached chicken on some plain boiled rice is livened up and made into a tasty refreshing dish with the addition of them.

 

The choice of vegetable is up to you. In this instance we used baby sweet corn, onion, carrot strips, white cabbage and some green beans. We also did one jar with some sliced chilli in, some like it hot! The pickling liquor is quite light, so these will not keep for months but they should keep for a couple weeks in the fridge.

 

To make your pickling liquor you want roughly 50/50 vinegar to water, some sugar to taste and some bits n bobs in it to flavour (Lemongrass trimmings, coriander seeds, garlic, ginger or whatever takes your fancy).

Simmer the mixture for 20 – 30 minutes until the sugar has melted and the flavours have infused the liquor.

pickled veg 2pickled veg

pickled veg

 

 

 

 

Prepare your veg and place in a colander over a bowl. sprinkle with salt, give it a toss and leave for 20 minutes to draw some of the water out. after twenty minutes give the veg a rinse, drain and then put in clean jars (sterilised if not using within a week). Strain your vinegar liquor while still hot and pour over the vegetables to cover. It will be ready after 24 hours.

 

Sorry it’s not much of a recipe but it’s just one of those things I do on the fly!

 

 

Sweet Chilli/Cucumber sauce

 

In a pan put 175ml/6 fl oz water, 250g/9 oz sugar, 2 teaspoons salt and 175ml/6 fl oz white vinegar. Bring to a simmer and simmer until the sugar has dissolved.

 

Put 1/2 of the above mixture in a serving bowl, add a dash of fish sauce and light soy sauce. Finely dice some cucumber and add to the sauce. And that’s the cucumber sauce done.

 

To the remaining vinegar mix in the pan add 2 teaspoons of dried chilli flakes or a couple of finely diced fresh red chillies and two teaspoons of strawberry or raspberry jam. Bring to the simmer again and cook until the jam has dissolved, that’s your sweet chilli done.

 

 

Thai Green Chicken Curry

 

Enough for 6 – 8 people

 

30g/1oz fresh coriander

1 generous tablespoon green curry paste

4 kaffir lime leaves (soaked in water if dried) shreddedthai greenchicken & prawn curry blog

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon chilli powder

1/2 teaspoon ground white pepper

1 400ml can coconut milk

6 – 8 chicken breasts sliced (roughly 1 kilo/2.2lb)

1 heaped teaspoon dark brown sugar or a couple lumps of palm sugar

a dash of soy sauce

a dash of fish sauce

some Thai basil leaves shredded

2 Thai red chillies thinly sliced

juice of two limes

 

Blitz the fresh coriander in a food processor. Heat some oil in a large pan and add the curry paste, fresh coriander, lime leaves and the spices. Fry for a couple of minutes, stirring so the mixture doesn’t burn. Add the coconut milk, bring to a simmer and cook on a low heat for a couple of minutes. Add the chicken and if necessary enough water to just cover the chicken. Bring to the simmer and cook gently, covered for approximately 10 minutes. Add the rest of the ingredients and simmer for a further 5 minutes or until the chicken is cooked. Serve with some plain rice or noodles and a little pickled veg and mango salad on the side.

 

Mango Salad

Dice a whole mango and place in a serving bowl. Add a dash of vinegar, black pepper, a sliced red chilli and a sprinkling of soft dark brown sugar. Top with some toasted and crushed cashew nuts before serving.

 

So that was our Easter Sunday Dinner. It might not have been traditional but it was damn good!

Oh… yes there was dessert but it was just a boring old trifle… and erm…. the custard didn’t set… whoops!

The trifle was a bit sloppy but that wasn't going to stop me!
The trifle was a bit sloppy but that wasn’t going to stop me!

 

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Happy Happy Holidays!

Happy Happy Holidays!

We love school holidays in our house.Happy Holidays

It’s even better when the weather is good, because after a wet winter with 4 bundles of energy bombing around in the house & climbing the walls, we were getting a wee bit fractious temperament wise.

For the first winter in a long time we couldn’t go sledging with our Kids or have snowball fights due to zero snowflakes falling. I have to say board games have been our saviour (although the 3hours of trying to teach our Kids how to play Monopoly was maybe not too good on the old blood pressure!).

So the Easter holidays. A time to kick back, relax & catch up on the little jobs around the house.

The toilet seat that broke in January has finally been fixed by ‘Ome….& then broke again on Easter Sunday due to the amount of traffic using it.

Windows have been cleaned so they’re like, erm, glass.

Courgette & borage plants have been planted out….& then promptly scoffed by slugs! Grrrrr…

The lawn has FINALLY had its first cut of the year. The grass was that long it had lost the will to be in a vertical position.

Cycle rides & walks have been enjoyed by all.

A new (well, second-hand) garden set has been purchased & painted after the last set ended up more leg-less than Oliver Reed (Bless him).

School books have been read.

A project on India is underway.MissT sliding

CurlyE On a Bike... Upright!

The schools’ pet snails seemed to have settled into our mad house & are being fed & watered everyday (thanks Dj for asking your Lil'MrM slidingteacher if we could have them over the hols!).

The ‘How Much Chocolate Can Small Children Eat In One Day’ experiment was carried out on Easter Sunday. I think CurlyE won that one. Dj was the first to fall & announce ‘I feel a bit sick….do I have to eat all this egg?’. MissT & Lil’MrM drew a very well battled second place.

It won’t be long until we’re back into the same old routine of school & homework & packed lunches & work & stress.CurlyE Eating... again!

But then if we didn’t have that I don’t think we’d ever fully appreciate the times when our Kids are wired, bringing home P.E kits to be washed & emptying their school bags of all the crap they’ve accumulated over the school terms because

‘IT’S THE HOLIDAYS!!!!!!!!’

Kit x

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Not All Pirates Eat Meat!

I was winding an old friend up a couple weeks ago who happens to be a Vegan, he also bears an uncanny resemblance to Jack Sparrow, especially when he gets the full costume on…come on, stop swooning ladies!

Jack Sparrow aka Steve

Anyway to make it up to him I promised I would put a post on the Blog that featured a Vegan recipe. So Steve… ahem, sorry, Captain Jack ‘A-Hoy mi seafarin’ shipmate. Shiver mi timbres an get ya cooking pot at the ready!”

Ok it might not be Salmagundi (every pirates favourite) but it is Vegan and it’s packed full of protein which sometimes can be lacking in a Vegan diet

‘Ome Made Houmous (Hummus to our friends over the pond…) with Pitta Bread & Turkish Salad

Houmous is dead easy to make and so much better than shop bought. My recipe makes a lot! It’s easy to halve or quarter the recipe though. Or you could freeze the extra. It will keep in the fridge for up to ten days providing its in a sealed container.

For the Houmous you will need:

500g dried chick peas soaked overnight (you can use canned)

1 jar Tahini (300g)

About 10 cloves of garlic (or more or less depending on your taste) chopped    houmous 3

Zest & juice of of two lemons

About 200ml olive oil or sunflower will work fine too

Plenty of slat and freshly ground black pepper

Ground paprika

To Make:

Drain and rinse your chickpeas. Place in a deep saucepan and cover well with water. bring to the boil and boil for ten minutes. Remove any scum that floats on the surface.

After your chickpeas have boiled for ten minutes, turn down to a simmer and cook for another 45 minutes or until tender.

Once cooked, drain and let the water evaporate from them while you prepare the rest of the ingredients.

Houmous 1

Once your chickpeas have cooled a little mix all the ingredients, except the paprika, in a large bowl and put through a blender or food processor or if your a true pirate you can use a masher or the back of a fork, it will just end up a little more course. If the mixture is a little dry and thick you can add a little more oil or some cooled down boiled water.

houmous 4

Once your Houmous is ready put into a serving bowl and sprinkle with a little paprika.

 

For the Pitta Breads you will need:

(makes 8)

350g strong white bread flour

1 teaspoon salt

2 teaspoons dried yeast

2 tablespoons oil (olive or sunflower)

250 ml warm water

1 teaspoon sugar

 

To make;

 

Mix the sugar yeast and water together in a jug. After 10 – 15 minutes it should have a nice foamy head.

 

Mix the flour and salt together in a large bowl. Add the olive oil, make a well in the centre of the flour and pour your water/yeast in. mix together to form a soft dough. take out the bowl and give a knead for a good 5 minutes using a little more flour if the dough is still sticky.

Put back in the bowl and cover with a damp cloth or cling film. Leave for an hour to rise.

Put your oven on the hottest setting it will go on

Once ready knock back the dough and knead again until smooth. Divide the dough into eight balls and then roll each out into an oval about 1/4” thick. Place on a greased baking sheet and leave to prove for 10 minutes.

Cook the pittas in the pre-heated oven for about 1 – 1 1/2 minutes each side. When ready wrap the Pittas in a clean tea towel to keep warm.

 

To make the Turkish Salad

Finely shred 1/2 a white cabbage. Grate one or two carrots. Slice one medium sized onion.

Mix the cabbage, carrot and onion in a bowl. Sprinkle approximately two teaspoons of salt and the same of sugar over the salad and mix again.

Squeeze the juice of one lemon or a tablespoon of bottled over the salad and a couple dashes of white wine vinegar. Give the salad a good grind of black pepper and a pinch of ground cumin., mix again and the salad is ready to serve. It will keep for a good five days in the fridge.

 

To serve split your warmed Pitta breads and spread liberally with the houmous. Pack in as much salad as you can. You know have a Vegetarian/Vegan equivalent of a Kebab! You can of course sprinkle some Chilli Sauce (in our case, ‘Ome Made) over and it does benefit from some yoghurt and mint (but then that wouldn’t be vegan).

So there you have it. ‘Ome Mades first ever Vegan recipe.

“Aaaaar enjoy mi scurvey kerr!”houmous 2