Walnut & Pumpkin seed bread

Kebabs

Lamb Kababs 

Ingredients 
Lamb cubes 
1 teaspoon of cumin seeds 
1 teaspoon coriander seed
1 teaspoon white pepper
Chilli flakes (to your liking ) 
Olive oil 
One pepper (whatever colour you like) 
Shallots 
Small Tomatos 

Preparation: 

Get your pestle and mortar. Put your cumin, coriander & white pepper in there and bash them until they are bruised and battered. Good anger management. 

You can add chilli flakes if you want. 

Put the meat in a bowl. Put the rub that you just made onto the meat. Add the olive oil and rub the meat. 

Leave for an hour to marinate.
Cut the pepper into squares. I used a mix of red and green.

Light up the barbie 
Start putting the meat and vegetables on the skewers. I usually start with an onion. 

You could start with a piece of pepper. 

The sequence I use is Onion- Meat - Pepper -Meat- Pepper- Meat- Pepper- Meat- Onion. That makes it enough for skewer per person. 

Once you are ready get them on the BBQ. 

Cook them to your taste. Enjoy.

coming soon: "Chicken Kababs 

Food glorious food

Olive, Sun-dried Tomato & Coriander Bread 

Ingredients:

• 500g bread flour
• 15g or a teaspoon of salt
• 55ml olive oil
• 20g fresh yeast
• 275ml water
• 180g black Greek olives, pitted and chopped
• 60g sun-dried tomatoes
• 20g Coriander seeds toasted and crushed

Preparation:

Stage 1:

• Mix all ingredients, apart from the olives, tomatoes & crushed coriander seeds, in a large bowl.  Try not to put the yeast in direct contact with the salt when they are first added to the bowl.
• Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour. Somewhere sunny helps.

Stage 2:

• Divide the dough into two and into each add half of the olives, sun-dried tomatoes and coriander seeds. Add more flour if needed and knead again till you have the right consistency. 
  
  
  
• Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross
• Place them on a baking sheet lined with baking paper (silicone paper) and prove for 1 hour in a warm place.
• Bake at 220C/425F/Gas 7 for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.