So Tim spent last weekend at Bestival on the Isle of Wight… And amongst yoga, live music, DJs, Henna Tattoos and Ping Pong, there was food… Festival fuel! Sadly I wasn’t there to experience it… But I did get a little flavour of the festival on Thursday night when Tim put together these ‘a little bit delicious’ (to borrow a phrase from our little one) Chilli Chicken Kebabs… My mouth is watering writing this up… Let us know how you get on with these because really they are a taste sensation!
Ingredients for 2 kebabs: at at the end you'll need a spread of Houmous...
Ingrdients for the wrap: 250g Wholemeal spelt flour 100ml warm water 2 tbsp rapeseed oil salt pepper 1tsp ground coriander
Method for the wrap:
1. mix together the ingredients adding the water slowly. You need a dough that will roll out easily so not too sticky.
2. Split the dough in two, and roll out as thin as possible. Lay a 9″ plate (or size to fit your frying pan) on top and cut around to create a circle.
3. Put the wrap in a hot pan, brushed with oil, for 3-5 mins each side. The dough should be cooked but still soft.
4. Keep warm in foil.
Ingredients for the salad:
2 large handfuls of baby spinach
2 grated carrots
1/2 thumb of fresh ginger (grated)
1/4 small red cabbage (shredded)
handful of toasted pumpkin seeds
seeds of 1/2 pomegranate
handful fresh coriander leaves
juice 1/2 lemon
large handful olives
Method for the salad:
Mix the ingredients in a large bowl and squeeze the lemon juice over. This salad fills the wrap and really you can decide quantities depending on what you like. However the shredded cabbage and carrot create a lovely crunchy texture against the chilli chicken!
Ingredients for the chicken:
a dusting of plain flour 2 organic chicken breasts 2 tablespoons rapeseed oil 1 tsp coriander seeds 2 crushed cloves of garlic 2 red Birdseye chillies (the hot ones) halved lengthways and seeds removed thumb of ginger peeled and cut in half juice of 1/2 lemon 1/2 tin coconut milk 100 mls plain yoghurt
Method for the chicken: 1. On a low heat add the rapeseed oil, coriander seeds, garlic, chillies, ginger and lemon juice. Soften but do not burn the garlic. 2. Tenderise the chicken, dust in flour and add to the pan. Seal both sides and add the coconut milk. Begin to gently simmer. 3.Turn the chicken occasionally and cook through (approx 15 mins depending on the size of the breast). 4. Once cooked remove the chicken to rest. Cut in to slices. 5. Remove the ginger from the pan and discard. 6. Add the yoghurt to the pan and mix to make a creamy sauce. Method for putting the kebab together: 1. Lay the wrap on a plate 2. Spread with Houmous 3. Layer salad, chicken, yoghurt, and extra pomegranate or pumpkin seeds if you like (just to make it look pretty)! 4. Fold or wrap and enjoy! Turn out the lights, sit in the garden and put on your favourite chemical brothers tapes For a more authentic 'Bestival' experience! Lauren x