However, whilst chorizo does grill beautifully when it gets a crispy crust and juicy centre, that crispy crust can fairly easily turn into garlicky cardboard if it burns a little too much on the grill or BBQ. If this worries you, though it shouldn't, then double up the basting liquid and use it to firstly marinade some pork chops cut into cubes, about 1 for every 2 people before threading them onto the skewers and basting and grilling as usual.
A little note on the pitta breads, if you want them to be nice and puffy then roll them ridiculously thin and have the oven really hot and steamy. Mine were quite big so were oddly shaped as I couldn't keep them round filing them out, so you could probably get about 10 rather than my 8. Do not let them go crispy in the oven. If you want the classic speckled look, cook them in a lightly oiled skillet, but they won't be very puffy. The bread dough I used is a relatively basic white dough, so you could make bread rolls, a regular white loaf or if you add a few more tablespoons of extra virgin olive oil, a pizza dough.
1)In a large bowl, combine 375g of strong white flour, 1 sachet of fast action dry yeast, and 1 and a half teaspoons of salt, just don't let the salt and yeast contact directly. If you have some nigella seeds add a tablespoon of them, I just didn't have any.
2) Stir in 250ml water, 2 tbsp natural yoghurt and 1 tablespoon of extra virgin olive oil gradually until you have a soft but not sticky dough. You may not need all the water.
3)Knead the dough for about 10 minutes. A good way to do this is to hold the dough down with one hand and push it out with the heel of your other hand and then roll it back, turn it around, beat it with both hands a bit and then repeat. You will notice that you can push the dough further without it breaking as you knead it more because the gluten strands will develop and become elastic and smooth.
4)Bring the dough together, roll it in oil and rise it covered in a bowl in a warm-ish place (I just use the kitchen shelves) until doubled in size. About 1-2 hours.
5)Turn the dough onto a floured surface and gently punch it down until all the air bubbles are out. Divide into 10 equal-sized balls and roll them out until very, very thin, you should almost be able to see your hand through them.
6)Cook them in batches, by placing 2 or 3 on a floured tray that has been preheating in the 220 degree oven with water at the bottom. Only cook them for about 3 minutes. When they're out of the oven wrap them in a teatowell so they remain nice and soft.
1)For the kebabs, chop up some veg into bite-sized chunks. I used peppers, onions (I hypocritically used white onions when I recommend you use red onions), the small chorizo sausages, pineapple chunks which I extremely lazily bought ready chopped, and you could use courgettes or slightly steamed asparagus too.
2)Make a nice sauce to drizzle over the kebabs before grilling by mixing the juice of one lemon, 80ml of ordinary olive oil, 2 crushed garlic cloves, a heaped teaspoon of paprika, salt and pepper and a handful of chopped parsley.
3)Thread the veg and chorizo on some metal or wooden skewers (and if you go for wood soak them in water first). Don't be alarmed if the wooden ones blacken, because they look like porpucine spines when you remove the food from it which is...cute...
4)Baste each kebab liberally with the sauce and grill it under a scorching grill until well-cooked and slightly charred. Don't be tame, scorch the edges well as it makes a delicious sweet flavour on the peppers and onions. This makes a lot of smoke so prepare your ears for the smoke alarm. Mine have pretty much become immune which, now I think about it, is quite a bad thing...
5)To serve them, stuff the pita breads with the kebab paraphernalia, salad and any sauce you want. Hummus is also good with it. If your pita breads didn't form a packet, just fold or wrap it.
No comments:
Post a Comment