About the Recipe
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Ingredients
Flat bread
200g self-raising flour
1/2 tsp baking powder
200g Greek yogurt
Extra virgin (first press if possible) olive oil
Sea salt flakes
Souvlaki
250g pork shoulder free range and organic
1 Lemon juice and zest / plus 1 lemon to serve
1 tsp Dried oregano
Half tsp ground cumin
Half tsp paprika
1 clove garlic
1 tsp sea salt
Tzatziki:
1 cucumber
Pinch salt
150g Greek yogurt
Splash of white wine vinegar
Splash of extra virgin (first press if possible) olive oil
1 garlic clove
Handful of chopped dill and mint
Tomato & lightly pickled red onion salad
1 red onion
60ml apple cider vinegar
1.5 tsp honey
1.5 tsp fine sea salt
.25 tsp of red pepper flakes
Handful of fresh tomatoes e.g. Isle of Wight tomatoes
Handful of flat leaf parsley
1 clove smoked garlic
Sea salt and black pepper
Handful of pitted green olives
Triple cooked potato chips:
4 large Rooster potatoes
Duck fat 1 litre
Sea salt
Dried oregano
Preparation
Flat breads
Mix flour and baking powder with yogurt mix well
Kneed for a few minutes
Divide into six equal size balls and shape into mini flatbreads of desired shape
Set aside
Heat griddle extra hot and cook for 1- 2 minutes on each side or until slightly risen and well coloured
Souvlaki
Marinade diced pork in lemon juice and zest
Crush garlic with salt in pestle and mortar and add to marinade
Add oregano, cumin and paprika
Set aside for an hour
Push pork onto 6 wooden skewer sticks which have been pre soaked
Heat griddle extra hot and cook for 8 10 mins turning regularly
Tzatziki
Half the cucumber and remove seeds
Grate firm flesh of cucumber with skin
Mix grated cucumber with Greek yogurt, crushed garlic, finely
chopped dill and mint
Add a splash of white wine vinegar and olive oil
Set aside
Tomato and lightly picked red onion salad
Finely slice or use mandolin to slice onion.
Put vinegar, splash of water, honey, salt and pepper flakes into a small saucepan and bring to a gentle simmer
Pour vinegar over onion and set aside
Once onions have picked for minimum of half an hour
Chop tomatoes
Slice olives
Finley chop parsley
Finely slice or use mandolin to slice smoked garlic
Mix tomato mix with picked red onions and season accordingly
Triple cooked potato chips
Peel potatoes, chop in half and use an apple corer to make 12 chips
Boil water and bring to a gentle simmer
Add chips and simmer gently for 10 minutes
Remove from water and allow to steam dry for at least 15
minutes on a wire rack
Bring duck oil to 140°C and add chips fry for 10 minutes
Remove from oil and rest on wire rack for at least 10 minutes
Bring duck oil to 180°C and add chips fry until crisp and well coloured
Remove from oil and serve immediately.