Iskender Kebab

Iskender Kebab

• 3 white tortilla wraps
• 2 rib-eye steaks (or steak of preference)
• 1 tbsp olive oil
• 30g butter
• 2 tbsp tomato purée
• 1/2 tsp Turkish pepper flakes
• 130g Greek yoghurt
• 1 garlic clove, minced
• Juice of 1/2 a lemon
• Sea salt and freshly ground black pepper
• Handful of rocket leaves

Roll the wraps up and cut them onto a serving dish in thin strips, about 0.5cm.

Heat griddle pan over a high heat. Season the steaks with salt and pepper and rub the sides with a little oil.  Cook for around 3 minutes each side or longer if you don't want your steak quite so rare.  Place the cooked steaks on top of the cut wraps and cover with cling film for 5 minutes to rest.

Put the butter, tomato purée, pepper flakes and a pinch of salt into a pan and mix well.  Heat over a medium heat until melted.

Put the yoghurt, garlic, lemon juice and a pinch of salt into a mixing bowl and combine.

Slice up the steak and return it to the wraps. Dollop over the yoghurt and drizzle the hot tomato sauce over everything and top with a handful of rocket leaves.

I served this with some Halloumi fries and boy did we enjoy it.  I do recommend you serve this straight away as the steak gets cold very quickly.  I can see this recipe adapted using differently seasoned chicken as well, it would work just as well.  The Turkish pepper flakes I found online on Amazon, have yet to find them in a supermarket! This recipe was adapted slightly from Turkish Delights by John Gregory-Smith.

Mexican Meatball Tortilla

Mexican Meatball Tortilla

For the tomato sauce

• 35ml extra-virgin olive oil
• 1 onion finely chopped
• 2 cloves of garlic finely chopped
• 2 X 400g tins of chopped tomatoes
• Pinch of sugar

For the meatballs

• 1 red onion, grated
• 1 1/2 tsp dried oregano
• 1 red chilli finely chopped, remove the seeds for less heat
• Splash of olive oil
• 500g beef mince

• 4 tortillas
• Tbsp chopped jalapeños
• Grated mozzarella cheese
• Kankun chipotle sauce
• Kankun habanero sauce
• Thinly sliced pepper
• Thinly sliced red onion
• Sour cream
• Pea shoots

Method:-

To make the tomato sauce, heat the oil in a large frying pan then add the onion and garlic and fry over a gentle heat for 5-6 minutes, stirring often until softened but not coloured.  Add the chopped tomatoes with the sugar, season well and turn the heat up so the sauce is bubbling gently, cook for 40 minutes, stirring often.

Meanwhile make the meatballs.  Put all the ingredients apart from the oil in a bowl.  Season and mix with your hands then roll into 24 walnut sized balls.  Heat the oven to 220 degrees or 200 for fan assisted.  Heat the oil in a frying pan over a high heat.  When hot add the meatballs, frying on all sides for 5-6 minutes until golden.  Drop them into the sauce for the last 5 minutes of cooking.

Place your tortillas onto baking trays, spread a tbsp of Kankun chipotle sauce over each base then sprinkle a handful of the grated mozzarella over the top of each tortilla.  Divide the meatballs and sauce over each tortilla and add a further handful of mozzarella over the top.  Add the peppers, red onion and jalapeño and place into the oven for around 10 minutes until the cheese has melted.  Remove from the oven, dollop some sour cream over each tortilla along with a few shakes of the Kankun habanero sauce and garnish with the pea shoots.  This is a really tasty dinner and quick and easy to make.

Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup

A fresh hearty filling soup packed full of flavour and the added punch from the Kankun Habanero sauce gives it that extra zing. This soup is a combination of two recipe's that I thought worked well together both bringing additional flavours and textures to the dish.

• 2lbs skinless chicken breast chopped into chunks
• 2 Large dried pasilla ancho chiles
• 1 Tbsp olive oil
• Salt & Pepper
• Diced red, yellow & green pepper
• 2 Medium red onions diced
• 2 Cups roughly chopped kale leaves (stems removed)
• 2 Garlic cloves minced
• 1 Tsp cumin
• 1 Tsp oregano
• 15oz can black beans, drained
• 2 x 15oz cans fire roasted tomatoes
• 8 Cups chicken stock
• 6 Corn tortillas cut into strips
• 1 Avocado  
• Small packet of coriander
• Pack of feta cheese
• Vegetable oil for frying the tortilla strips
• Lime wedges
• Kankun Habanero sauce

Method:

Place the dried chillies into a bowl of boiling water for around 10 minutes.  Once rehydrated, remove the stalk and seeds and chop into small pieces.  Place the chilli into a blender along with the tomatoes.  Heat some oil in a large soup pan over a medium-low heat.  Add half of the chopped onions along with the garlic, peppers and spices to the pan, stirring frequently, cook until soft, roughly 5-6 minutes then remove from the heat.  Using a slotted spoon transfer the cooked mixture into the blender and puree all the ingredients together until very smooth.

Return the soup pot to a high heat.  Once hot, add the pureed tomato chili mixture, it should sizzle immediately.  Continue cooking over a high heat for approximately 5-6 minutes until the mixture thickens.  Add the chicken stock to the pot and mix thoroughly.  Season with salt and pepper (remember the stock will have salt in it) add the black beans and allow to simmer for 15-20 minutes.  Whilst the soup is simmering, heat a large frying pan with 2-3 inches of oil in the base, once hot, add the tortilla strips and cook until browned (leave some strip to cook longer so they crisp up), once done, remove and drain the strip on some paper towel.  Returning to the soup, add the kale, chicken and tortilla strips (reserving the crisp ones) to the pan, stirring occasionally until the chicken is cooked, this should take 2-3 minutes.    

Ladle your soup into deep bowls and garnish with the crumbled feta cheese, the remaining diced red onion, coriander and lime wedges and a dash of the Kankun Habanero sauce, placing the crispy tortilla strips on top.

Recipe is a mix of two recipes from Kankun Sauce and Blogging over Thyme 

Lemon & Parmesan Breaded Chicken Fajitas

Lemon & Parmesan Breaded Chicken Fajitas

• Pack of chicken fillets
• Zest of one lemon
• Finely grated parmesan 
• Golden Breadcrumbs
• Flour tortillas
• Sliced Jalapeños
• Grated cheddar cheese
• 1 Pepper
• Spring onions
• Salsa, Sour cream, Guacamole  
• 1 egg (beaten)
• Flour (small amount to dust the chicken)

Place enough breadcrumbs in a bowl to coat the amount of chicken fillets that you are using, grate the lemon zest and the Parmesan into the same bowl, mix it all together so there is an even spread throughout the mixture.  Dust the chicken fillets in the flour, dip into the beaten egg and then coat with the breadcrumbs.  Once done, put the chicken fillets in the fridge to firm.

Slice your pepper into thin strips, top and tail your spring onions, cut them down the middle length ways and then again with each half, then separate the layers.

In a frying pan heat enough vegetable oil in which to shallow fry your chicken fillets.  Once hot enough cook the fillets, turning every so often to ensure you get a good even crunch.  

Heat your tortillas, put some salsa & guacamole onto each one, top with a few slices of pepper and spring onion, place on a couple of chicken fillets, top with cheese, sour cream and the sliced jalapeños.  I also put a few shakes of Kankun Habanero Sauce on top, then fold your fajitas and enjoy.
  

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