Well the weathermen keep telling us we’re in summer, but with the grey clouds sitting outside and the distinctively wintry air, I’d beg to differ. When we do get some sun, our resident Menu Master, Recipe Ninja, our tame chef Chef Tom Allbrook has another stonking recipe of the week which would be a perfect BBQ idea.
For the flatbreads
300g bread flour
Tsp. paprika chilli ginger garlic salt and pepper
220ml cold water or sparkling water
For the cous cous:
1 cup of cous cous
2 cups of boiling water
11 pieces dried fruit chopped
A mixture of char grilled vegetable’s
2 tbsp. spices of your choice for the lamb & 500g lamb mince
For the dressing:
2tblsp. Cream fraiche
1 BBQ cooked lemon
Salt & Pepper
For this recipe I like to cook the veg and the lemon on the ashes of the BBQ to really bring the flavours out, but you can roast them in the oven or on a gas hob to burn the outside of the skins of the veg.
To make the cous cous, pour one cup of it in to a bowl with two cups of boiling water with the roughly chopped charred vegetables and fruit and leave to stand for about 12 minutes.
Fry the lamb off in all the spices and a little oil until crispy and cooked through. Should take about 10 minutes whilst, doing this make up the flat breads by mixing all the flour, spices, yeast and water together. Roll them out and either cook in a floured pan on a medium heat or over the BBQ for a couple minutes each side.
Make up a tangy dressing to cool the dish down by mixing together 2 tbsp. cream fraiche, the juice of the lemon, sprig of rosemary and 1 tbsp. smoked paprika and serve this all on a nice board and enjoy with a cold beer in the sun, perfect for when you have friends around as it is quick and super tasty.