Recipe: Naan Bread . . . . . and Turkey Kebab
Ferdie's Foodlab London Supper Club
Ferdie's Foodlab London Supper Club
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Ingredients

  • ingredients (makes 8 naans)
  • for the naan bread
  • 500 g strong flour
  • 170 ml water
  • 35 ml milk
  • 7 g yeast (dried)
  • 30 g sugar
  • 5 g salt
  • 50 ml EVO (extra virgin olive oil)
  • 1 egg (beaten)
  • 4 g garlic (finely chopped - optional)
  • for the dressing
  • 8 pinches poppy seeds (optional)
  • 150 g salted butter (clarified)
  • for the marinaded turkey
  • 1/2 tsp garam masala
  • 1/2 tsp cumin seed (ground)
  • 6 cardamom pods (deseeded & ground)
  • 1/2 tsp turmeric
  • 1/4 tsp pimentón
  • 60 ml EVO
  • 300 g turkey breast (cut into chunks)
  • for the yoghurt and mint sauce
  • 150 ml natural yoghurt
  • 10 g fresh mint (finely chopped)
  • 10 g coriander (finely chopped)
  • for the mango sauce
  • 100 ml mango chutney
  • 50 ml water (to loosen)
  • 15 ml chilli sauce
  • for the salad
  • 1/2 gem lettuce (roughly chopped)
  • 1/2 tomato (diced)
  • 1/4 cucumber (quartered lengthways and sliced)
  • 100 g cabbage (julienne)
  • 1 spring onion (fine slice)
  • 1/4 red pepper (julienne, halved)
  • 4 mange tout (julienne)
  • 2 tbsp mayo [LINK] (optional - if you're out of yoghurt)
  • for the naan bread
  • 2 naan bread (see above)

Instructions

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