Learn to Cook Favourite Recipes from our Traders
As part of our weekly Desert Isolation Dishes Instagram series, every Saturday, one of our traders tell us about their can’t-live-without, all-time favourite dishes to eat and cook. Learn to recreate these dishes at home with easy-to-follow recipes.
Week One: Swish Chicken ‘Bab from Claude Compton, Fanny’s Kebabs
Co-founder of Fanny’s Kebabs, Claude Compton, gives us the inside scoop on his top recipe: the Swish Chicken Kebab. Spice up your Summer BBQ with this trademark ‘bab from Fanny’s. Serves 4.
- 700g boneless chicken thigh (pieces)
- 1 tbsp Ras el Hanout
- 1 tsp Dried red chilli
- 1 tbsp Za’atar
- 2 cloves of garlic, crushed
- 2 green peppers (small squares)
- Splash of olive oil
- 1/4 red cabbage sliced thinly
- 2 handfuls of mustard leaves
- 1 pomegranate (the seeds)
- Pinch toasted sesame seeds 1/2 bunch mint, picked
- 2 lemons (the juice)
- Salt & pepper
- Mix all skewer ingredients in a big bowl, cover & chuck in the fridge for 24hrs
- Alternate the chicken and peppers onto skewers. This can be sorted & kept in the fridge until ready
- Salad – Chop everything up and throw in a big bowl. store in fridge till ready
- Ideally over charcoal, BBQ kebabs on a high heat for a few minutes, turning to avoid charring too much. Then move to the cooler, outside area of the bbq to finish cooking all the way through
- As the skewers are cooking, dress the salad with olive- oil & lemon, put sauces out & top up drinks
- Quickly warm the flatbreads on the grill
- Everyone can get wrapping at the table
Follow Fanny’s Kebabs on Instagram @fannyskebabs
Week Two: Lamb Biryani from Basit’s mum, Hotbox
Co-founder of Hotbox, Basit Nasim, gives us the inside scoop on his top recipe. Thing is, it’s not actually his, it’s his mums! Who doesn’t love their mums cooking? Perfect curry night for you and your isolation buddies.
1 kg Diced Lamb Shoulder on the bone
1/2 cup Ginger
1/2 cup Garlic
2 cup diced onion
1/2 cup ghee
2 tins Chopped Tomatoes
1/2 cup yogurt
1 tbs Chilli powder
1 tsp tumeric
1 tsp coriander powder
1 tsp cumin poder
1 tbs biryani masala
Salt to taste
Pepper to taste
1 kg basmati rice
- Add ghee, onions, garlic and ginger into a large pot and sauce together over low heat until the onions are brown.
- Add the spices to the onion mix and continue to saute until spices toasted off.
- Add meat to the spiced onions, brown meat.
- Add tinned tomatoes and 1 cup of water, cover and cook for 1 hour
- Once cooked, check/ top up water to ensure the Lamb curry is moist with a thick sauce.
- Add yogurt and mix through, cooking for a further 5 minutes.
- Soak the rice for 20-30 minutes
- Add 1kg of rice into a large pan using a small cup
- For every cup of rice, add 1.3 cups of water (so 4 cups rice = 5.2 cups water (approximation is fine)
- Boil the water first, then add the rice.
- Add 3 tbs of ghee to the water.
- Allow the water to boil over a high heat. Just before the water is evaporated, take the pot off the heat.
Biryani Layering and Steam (Dum):
- Add layer of thick tomatoes to the bottom of a large pot/ pan:
- Take the hot rice and add a layer onto of the sliced tomatoes
- Layer the hot lamb biryani curry above the rice
- Repeat this, alternating between the lamb and rice till you reach the top of the pot. Make sure both the rice and curry are hot so they steam together.
- Add a clean dish cloth to the top of the pot. Close with lid.
- Place over a medium heat until the pan is hot. Then turn down and continue over a low heat for another 20 minutes.
- At this point, take the pan off the heat, allow to rest for 5 minutes. Then serve!
Week Three: ‘Jenny from the block’ Buttermilk Fried Chicken Sandwich from Garrett, Butchies
This recipe is for our most popular hangover sandwich. Let’s face it there’s nothing else to do but booze heavily every night at the moment. This sandwich is vital at the moment.
It’s not hard to see why it’s such a winner – fried chicken, chipotle, mayo, smoked streaky bacon and guacamole…
• 350ml buttermilk
• 500g chicken breast
• Sunfower oil, for frying
• 100g plain four
• 1 tsp dried oregano
• 1 tsp paprika
• 2 tsp cayenne pepper
• 1 tsp garlic powder
• Sea salt and ground black pepper
• 4-6 brioche burger buns, toasted
• Smoked streaky bacon, cooked
• 4-6 tbsp mayonnaise
• 1 tbsp chipotle hot sauce
• Iceberg lettuce, shredded
1. In a bowl, mix together the buttermilk and chicken pieces. Cover and leave in the fridge for two hours or overnight, if possible. When you are ready to cook the chicken, heat a large, high-sided pot over a medium heat and fill with 3-4 inches of oil. Heat to 175°C.
2. Mix the four, oregano, paprika, cayenne pepper, garlic powder, sea salt and ground black pepper together on a large plate. Remove the chicken pieces from the buttermilk and dredge in the seasoned four. Shake off any excess, then place the chicken pieces in the pan and fry for about 10 minutes on either side until they are cooked through and have a good, golden-brown colour. Remove from the pan using a slotted spoon and drain on a plate lined with kitchen paper.
3. Mix a few drops of chipotle hot sauce into the mayonnaise. Assemble the sandwiches by spreading a dollop of hot mayo across one bun and a dollop of guacamole on the other. Pile up the sandwich with lettuce, streaky bacon and chicken, and press together.
Week Four: How to make the perfect tomato sauce
Big man Ed from pizza pioneers Made of Dough gave us his lockdown lowdown on his Desert Isolation Dishes.
Top 5 dishes to cook at home
1 – Panzanella salad – tomato’s from Natoora are on point right now.
2 – Steak – I get mine from Flock & Herd in Peckham which is the best butcher in London, no doubt.
3 – Pasta & tomato sauce – see below
4 – Gazpacho – it’s hot at the moment
5 – Kimchi – now is the time to try and ferment
1 dish you can’t live without and a recipe of how to make it:
A good tomato sauce. Great on pizza, pasta & pretty much anything else. It’s a staple in our fridge. It’s simple, just requires good quality ingredients. The following makes enough pasta sauce for 4 people, with some to spare:
2x Tins of the best plum tomato’s you can get. Go to a posh shop, it’s worth it
4x Garlic cloves
2x Sweet red peppers
Drain your tinned toms. Add to a roasting dish.
Thinly slice garlic. Immerse in olive oil. Add to a pan on a low heat. Do not burn! Once you see some colour, let cool & add to the roasting dish.
Put roasting dish in oven at 190c for 40 mins. Take out, stir. Back in for 30 mins. You want mega reduction & good colour.
Meanwhile… chop anchovies, fry off on medium heat with plenty of olive oil. Core, de-seed & chop red peppers, add to anchovy and sweat off for a good 10 minutes. Add this anchovy & pepper mix to the roasting dish for the final 10 minutes.
Take roasting dish out of the oven, give it a good stir – everything should all melt together. If not, give it some help by bashing it up. Season very well. Eat / keep in the fridge for 6 days. Serve with plenty of the best quality extra virgin olive oil you can afford.
1 thing you can’t survive isolation without:
My starter. Baking is therapy…
Check out the full Desert Isolation Dishes series on our Instagram @markethallfulham