Chicken Skewers on Sparpled Fadge
Sparpled Fadge
Ingredients:
500g mashed floury potatoes
100g polenta
100g plain flour
Pinch sugar
½ teaspoon salt
Method:
Mix the potatoes, polenta, flour, sugar and salt together.
Divide into 4 pieces and form into a ball.
Roll out to a circle just less than a cm deep.
Cook on a dry pan for about 3 minutes each side.
Transfer to a wire rack.
Chicken Skewers
Ingredients:
8 boneless, skinless chicken thighs
2 teaspoons onion powder
1 tablespoon chopped fresh parsley
1 teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon cracked black pepper
1 teaspoon ground coriander
Pinch allspice
1 dessertspoon oil
Method:
Cut the thighs into 4 slices and toss in the spices and oil well.
Marinate for 4 hours.
Thread onto 4 metal skewers and season with salt.
Grill until cooked through turning over half-way.
Wild Garlic Sour Cream
Ingredients:
250ml double cream
75ml natural yoghurt
2 tablespoons cider vinegar
12 leaves wild garlic
Salt and pepper to taste
Method:
Place in a jam jar, place a lid on and shake well to combine.
Remove lid, cover with a piece of kitchen paper.
Leave in a cool place, but not the fridge overnight.
The next day it should be thick and ready to use.
Place the wild garlic in a pan of boiling water.
Remove after 10 seconds and cool.
Blend with the sour cream to a smooth sauce and check seasoning.
Pickled Cured Tomatoes
Ingredients:
4 ripe large tomatoes or 350g cherry tomatoes, halved
Sea-salt
2 shallots, peeled and finely sliced
1 teaspoon mustard seeds
100ml cider vinegar
100ml water
25g sugar
Handful of lovage, roughly chopped
Method:
Slice the tomatoes and place on an oven tray lined with parchment paper.
Sprinkle with seasalt and place in a 100° oven for about two hours.
Layer in a kilner jar with the shallots and lovage.
Toast the mustard seeds in a dry pan and, when they pop, add the vinegar, water and sugar.
Simmer until the sugar has dissolved and then pour over the tomatoes.
To assemble:
Take a sparpled fadge and spread some of the wild garlic sour cream onto the surface.
Top with a kebab and remove the skewer.
Spoon some pickled tomatoes on top and roll the whole thing up. Slice in 2 and serve.
