Shawarma style chicken wraps

There are a lot of “do ahead” steps, but they don’t all need to be done at the same time.

Notes for next time :

  • Cook the chicken on a grill to let the fat drip away
  • Roast the garlic for the yogurt sauce.

Ingredients :
8 chicken thighs
Pita bread

For the marinade
3 table soup olive oil
1 tea spoon cumin
1 tea spoon paprika
1 tea spoon turmeric
1 tea spoon salt
4 garlic cloves, minced
Zest and juice of a lemon
Zest and juice of an orange
Black pepper, to taste

For the garnish
1 red onion
1/2 cup greek yogurt
2 cloves garlic, minced
1 table spoon olive oil
1 tomato, diced
Bread and butter pickles
Iceberg lettuce
ingredients

***

1. Combine the yogurt, garlic and olive oil for the garnish, Set aside and allow to mellow overnight.
garlic-sauce

2. Thinly slice the onion, cover with cold water. Cover and put in the fridge overnight.
onions

3. Combine the marinade’s spices and grind them to a rough powder.
spices

4. In a large bowl, combine all of the marinade ingredients.
marinade1

5. And stir to dissolve the spices.
marinade2

6. Remove the skin and bones from the chicken. Cut each thigh in half. Put in the marinade and stir to coat. Cover and marinade overnight.
chicken

7. Pre-heat the oven to 350F. Cook the chicken on both sides to get some color.
color

8. Finish in the oven until cooked through.
cooked

9. Open the pita bread. Slather with some yogurt sauce. Add the chicken, tomato, lettuce, onions, and pickles to taste. Roll and enjoy.
assemble

 

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Tomato tart

It is unseasonably warm this past week-end, so fall food seems out of place. And yet it’s harvest season. So have a compromise : tomato tart. Light and refreshing even when eaten warm.

Ingredients:
1 stick salted butter
1 cup all purpose flour
1/2 teaspoon paprika
1/4 cup cold water
4 ripe tomatoes
1/2 red onion
1 teaspoon herbes de provences
1/2 teaspoon vegetable spices (your choice)
pinch of sugar
salt and pepper.
olive oil

ingredients

***

1. Cut the butter into small chunks and put it in the freezer for 10-15 minutes.
butter

2. In a food processor, combine the flour and paprika. Pulse to mix.
pulse1

3. Add the frozen butter. You want to work fairly quickly for this part and keep the dough/butter as cold as possible.
pulse2

4. Pulse a few times, just until the flours and butter reach a mealy texture. it’s fine if small pea sized chunks of butter remain.
pulse3

5. Add the water in 2 steps, pulsing a few times with each addition. You don’t want to overwork it. As soon as it keeps it’s shape when pinched, you are done. It will look kind of pebbly.
pulse4

6. Transfer to a large ziploc bag, pressing down until it forms a ball. Put in the fridge to chill for an hour or so.
ball

7. Once the dough has chilled, turn the oven on to 425F.
Roll out the dough to between 1/4″ to 1/8″ thick.
roll

8. Transfer to a tart dish. Press down at the bottom and in the ceases, make sure it’s well distributed. Any cracks or missing part can be fixed at this point.
roll2

9. Roll over the edge of the dish to trim away the excess dough.
trim

10. Using a fork, prick holes all over the bottom of the dough.
Cut a bit of parchment paper larger then the dish. Put it on the dough and fill with pie weights (or dried beans you don’t intend on cooking).
weights

11. Blind bake with the weights for 10 minutes. Then -carefully- remove the parchment paper and the weights.
blind1

12. Return to the oven for a further 10 minutes until golden all over. It will shrink a bit. If you want to minimize that allow more time with the weights.
blind2

13. Allow the crust to cool fully. Turn the oven down to 350F
Once cooled slice the first two tomatoes and layers on the crust.
filling1

14. Season with salt and pepper. Add 1/2 of the onion (so 1/4 red onion) thinly sliced. Slice the two remaining tomatoes and layer on top.
filling2

15. Add the remaining red onion, herbes the provence, spices and sprinkle a pinch of sugar over the whole thing.
*Optional : you can also add a thin stream of good olive oil over everything at this point.
filling3

16. Bake for 25-30 minutes.
baked

17. Remove from the tart dish, slice and enjoy!
serve

Lamb stew

Delicious and minimal hassle. Though next time I would leave it uncovered to help reduce the liquid even more.

Ingredients
1 tea spoon coriander seeds
2 table spoons olive oil
2 lb cubed lamb
1/2 large red onion, chopped
2 cloves of garlic, minced
1 table spoon tomato paste
3 orange peel pieces
1/2 cup white wine
4 cups veal stock
1 tea spoon fresh grated ginger
2 oranges
salt and pepper
ingredients

***

1. In a small pan, dry toast the coriander seeds. Transfer to a mortar to cool then roughly break the toasted coriander apart.
toasted-coriander

2. In a large pot, warm the olive oil. Season the lamb cube with salt and pepper and color each side until golden brown. Work in batches.
brown-meat

3. Add the red onion and the garlic. Stir to have the onion absorb all the tasty bits at the bottom.
onions-and-garlic

4. Add the tomato paste then deglaze with the wine.
deglaze

5. Add the stock and the orange peels. Bring back to nearly boiling.
stock

6. Put the lamb back in the pot. Add the crushed coriander and the grated ginger. Bring to a boil then bring down to a simmer. I covered it at this point, but next time I would leave it uncovered. In either case it needs to cook for 1h30.
combine

7. A few minutes before the end of that 1h30, quarter the oranges and lightly oil them on all sides. Grill the quartered oranges.
grilled-oranges

8. Add the grilled oranges to the lamb and allow to simmer for a further 30 minutes,
add-orages

9. If the sauce if too liquid at the end of the cooking period, strain out the oranges and the meat.
strain

10. And bring the liquid to a boil to reduce it to your preference.
reduce

11. Them combine everything back together.
combine2

12. Serve with something to soak up the sauce (I used couscous).
serve