Strawberry Dessert

If using wooden skewers, soak them in water to stop them burning. Place all of the kebab ingredients into a bowl, mix together, cover with clingfilm and refrigerate for at least 2 hours, or overnight if you have time. To make the tzatziki, crush the fennel seeds, garlic and sea salt in a pestle and mortar. Transfer to a bowl, add the remaining ingredients, mix and refrigerate, allowing the flavours to infuse. [recipe] 50g rice 2 small garlic cloves 2 bird's eye chillies, seeds in, roughly chopped 2 lime leaves, julienned Juice of 2 limes 1 tsp palm sugar 2 tsp fish sauce 2 tbsp coriander, chopped [/recipe] Preheat a barbecue or griddle pan on a high heat. Skewer the pork, leaving little gaps between the pieces so the meat cooks more evenly. Cook the skewers over a high heat for about 8 to 10 minutes, turning occasionally until nicely charred and cooked all the way through, then set aside to rest. Grill the pitta breads for a minute on both sides. To make the dip, …
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Cheese

If using wooden skewers, soak them in water to stop them burning. Place all of the kebab ingredients into a bowl, mix together, cover with clingfilm and refrigerate for at least 2 hours, or overnight if you have time. To make the tzatziki, crush the fennel seeds, garlic and sea salt in a pestle and mortar. Transfer to a bowl, add the remaining ingredients, mix and refrigerate, allowing the flavours to infuse. [recipe] 50g rice 2 small garlic cloves 2 bird's eye chillies, seeds in, roughly chopped 2 lime leaves, julienned Juice of 2 limes 1 tsp palm sugar 2 tsp fish sauce 2 tbsp coriander, chopped [/recipe] Preheat a barbecue or griddle pan on a high heat. Skewer the pork, leaving little gaps between the pieces so the meat cooks more evenly. Cook the skewers over a high heat for about 8 to 10 minutes, turning occasionally until nicely charred and cooked all the way through, then set aside to rest. Grill the pitta breads for a minute on both sides. To make the dip, …
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Preparing Dough

If using wooden skewers, soak them in water to stop them burning. Place all of the kebab ingredients into a bowl, mix together, cover with clingfilm and refrigerate for at least 2 hours, or overnight if you have time. To make the tzatziki, crush the fennel seeds, garlic and sea salt in a pestle and mortar. Transfer to a bowl, add the remaining ingredients, mix and refrigerate, allowing the flavours to infuse. [recipe] 50g rice 2 small garlic cloves 2 bird's eye chillies, seeds in, roughly chopped 2 lime leaves, julienned Juice of 2 limes 1 tsp palm sugar 2 tsp fish sauce 2 tbsp coriander, chopped [/recipe] Preheat a barbecue or griddle pan on a high heat. Skewer the pork, leaving little gaps between the pieces so the meat cooks more evenly. Cook the skewers over a high heat for about 8 to 10 minutes, turning occasionally until nicely charred and cooked all the way through, then set aside to rest. Grill the pitta breads for a minute on both sides. To make the dip, …
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Cream Mousse

If using wooden skewers, soak them in water to stop them burning. Place all of the kebab ingredients into a bowl, mix together, cover with clingfilm and refrigerate for at least 2 hours, or overnight if you have time. To make the tzatziki, crush the fennel seeds, garlic and sea salt in a pestle and mortar. Transfer to a bowl, add the remaining ingredients, mix and refrigerate, allowing the flavours to infuse. [recipe] 50g rice 2 small garlic cloves 2 bird's eye chillies, seeds in, roughly chopped 2 lime leaves, julienned Juice of 2 limes 1 tsp palm sugar 2 tsp fish sauce 2 tbsp coriander, chopped [/recipe] Preheat a barbecue or griddle pan on a high heat. Skewer the pork, leaving little gaps between the pieces so the meat cooks more evenly. Cook the skewers over a high heat for about 8 to 10 minutes, turning occasionally until nicely charred and cooked all the way through, then set aside to rest. Grill the pitta breads for a minute on both sides. To make the dip, …
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Homemade fresh Mojito

If using wooden skewers, soak them in water to stop them burning. Place all of the kebab ingredients into a bowl, mix together, cover with clingfilm and refrigerate for at least 2 hours, or overnight if you have time. To make the tzatziki, crush the fennel seeds, garlic and sea salt in a pestle and mortar. Transfer to a bowl, add the remaining ingredients, mix and refrigerate, allowing the flavours to infuse. [recipe] 50g rice 2 small garlic cloves 2 bird's eye chillies, seeds in, roughly chopped 2 lime leaves, julienned Juice of 2 limes 1 tsp palm sugar 2 tsp fish sauce 2 tbsp coriander, chopped [/recipe] Preheat a barbecue or griddle pan on a high heat. Skewer the pork, leaving little gaps between the pieces so the meat cooks more evenly. Cook the skewers over a high heat for about 8 to 10 minutes, turning occasionally until nicely charred and cooked all the way through, then set aside to rest. Grill the pitta breads for a minute on both sides. To make the dip, …
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Strawberry Fresh

If using wooden skewers, soak them in water to stop them burning. Place all of the kebab ingredients into a bowl, mix together, cover with clingfilm and refrigerate for at least 2 hours, or overnight if you have time. To make the tzatziki, crush the fennel seeds, garlic and sea salt in a pestle and mortar. Transfer to a bowl, add the remaining ingredients, mix and refrigerate, allowing the flavours to infuse. [recipe] 50g rice 2 small garlic cloves 2 bird's eye chillies, seeds in, roughly chopped 2 lime leaves, julienned Juice of 2 limes 1 tsp palm sugar 2 tsp fish sauce 2 tbsp coriander, chopped [/recipe] Preheat a barbecue or griddle pan on a high heat. Skewer the pork, leaving little gaps between the pieces so the meat cooks more evenly. Cook the skewers over a high heat for about 8 to 10 minutes, turning occasionally until nicely charred and cooked all the way through, then set aside to rest. Grill the pitta breads for a minute on both sides. To make the dip, …
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