Serves 4
Ingredients:
4 lamb skewers in Greek marinade
tzatziki
300g greek yoghurt
½ cucumber, grated
1 garlic clove
1 tbsp olive oil
salt
to finish
4 pita breads
2 tomatoes, diced
1 red onion, finely sliced
flat leaf parsley
lemon wedges
Method:
Grill lamb over high heat until caramelised and cooked through. Mix all the tzatziki ingredients together to make the dip. Warm the pitas and fill them with tzatziki, lamb, tomato, onion, and parsley. Finish with lemon juice.
Serves 4
Ingredients:
600g Ancho bavette
Corn tortillas:
300g masa harina
5g sea salt
450ml warm water
Or use pre-made tortillas
Pickled red onion
1 red onion, finely sliced
100ml red wine vinegar
50ml water
20g sugar
5g sea salt
Charred spring onion salsa verde
1 bunch spring onions
30g parsley
20g coriander
1 garlic clove
20g capers
1 tsp dijon mustard
juice of 1 lemon
100ml olive oil
salt
black pepper
To finish
50g feta
fresh coriander
2 limes
Method:
Mix masa harina, salt, and water to form a dough. Let it rest for 20 minutes. Divide the dough into 40g balls and press them into tortillas. Grill the tortillas on a hot grill plate until lightly charred.
To pickle the onions heat vinegar, water, sugar, and salt, and pour it over the onions. Char the spring onions over the grill and blend them with the remaining salsa ingredients.
Cook the bavette over direct heat until it reaches medium-rare doneness. Let it rest for 10 minutes before slicing it thinly against the grain.
Fill the tortillas with the steak, salsa verde, pickled onion, feta cheese, and coriander. Finish with a squeeze of lime juice.
Serves 4
Ingredients:
800g iberico collar
Burnt apple glaze:
100g sherry vinegar
60g maple syrup
20g olive oil
10g salt
2 pink lady apples, blackened and chopped
To finish:
Watercress
Method:
Blacken the apples on the grill, chop them, and mix in vinegar and maple until a syrupy consistency is achieved. Whisk in the oil and set aside.
Season the pork and grill it over medium-high heat until it caramelizes on the outside and cooked to an internal temperature of 70deg c.
Let it rest and then slice it.
Toss the slices with the glaze and apples and serve them over fresh watercress.
