naan kabab
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!! : )
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!!
Remove perfectly browned naan, brush with clarified butter and dust with poppy seeds. Heaven!
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
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!
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Originally Posted by sarfraz_qamar
