Berber and Q Feast! (+Others!)
Week 5 of lockdown and it’s time to start writing blog posts again! There are 12 posts ahead of this one that need to be written but it’s going to be easier for me to work backwards! First up is the Berber and Q Feast which included Harissa Hot Wings, Berber and Q Hummus and the famous Cauliflower Shawarma. I have cooked all 3 of these dishes before but I was in a bit of a slump with my cooking and needed some inspiration. The first book I always turn to at those times – Berber and Q!
These recipes are from the Berber and Q cookbook by Josh Katz:
The Prep:
The Cook:
The Napoleon Pro 22 was fired up with a full chimney of charcoal from Whittle and Flame then poured into the vortex in the centre of the grill with a chunk of cherry on top. The wings were then arranged around the outside. Mental reminder to check back in half an hour.
Whilst the wings were cooking I made the Hummus. We had some chickpeas in the freezer which had previously been soaked and cooked so I used those. They were mixed with tahini, lemon juice, grated garlic and cumin. This was blitzed then spooned around the bowl with Tahina Sauce, Chopped Coriander and Yemenite Dynamite added to the mix with a couple of chillies and some whole chickpeas. Final dressing with some rapeseed oil.
It was looking fantastic!
At this point I also boiled a pan of water and added a cauliflower then left it for 10 minutes.
The Harissa Hot Sauce for the wings is made from grilled spring onions, Olive oil, salt, Harissa, honey, lemon juice, red wine vinegar and chopped coriander. This is cooked in a pan then blitzed, I heated it up on the grill when the wings were almost ready.
Once the wings were ready they were placed in the bowl with the harissa hot sauce and mixed thoroughly before being topped with roasted peanuts, spring onions (green parts only), chopped coriander and some chillies.
It looked and smelt so good!
Whilst I was mixing the wings I had placed the cauliflower over the vortex for a few minutes to blacken it. Once it was ready it went onto the plate and was topped with tahnia sauce, pomegranate molasses, toasted pine nuts, green chilli, pomegranate seeds, rose petals, chopped flat leaf parsley and rapeseed oil.
What a spectacular looking dish!
SUMMARY:
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Vortex |
| Charcoal: | Whittle and Flame Ash Charcoal |
| Smoking Wood: | Cherry |
| Cook temperature: | Hot! |
| Cook time: | 60 minutes |
| Internal temperature: | 75°C |
| Notes: | No major changes, a great meal! |
I used a vast quantity of spices for this cook and they were all from Steenbergs who I highly recommend.
These recipes are from the Berber and Q cookbook by Josh Katz:
Also cooked this week:
Minute Steak Yogurtlu
Another cracker from the Berber and Q book!
Flatbreads using the Rich Harris recipe and cooked on the Ooni Pro.
Sauces kept warm on top of the Ooni!
Flatbreads looked fantastic!
Minute steak from Martin’s Meats cooked in a Petromax pan in the Ooni Pro. It was so hot I burnt my hand whilst wearing welding gloves!
Flatbread topped with Tomato gravy, chopped steak, yoghurt, sliced shallot, Aleppo chilli butter, parsley, chillies and rapeseed oil
Wow!
What a meal this was, I have made it before but I forgot how good it was. Definitely recommend this one too!
These recipes are from the Berber and Q cookbook by Josh Katz:
Roast Beef with Hasselback Potatoes and Carrots:
Hasselback potatoes with garlic slices and thyme.
Carrots in oil and salt with thyme.
Topside of beef seared in a pan, salted then cooked in the Kamado Joe slowly at 120c.
2 hours later and at 55c internal, looking fantastic!
The moment of truth!
Nice and pink, result.
What a cracking plate of food. I had to have seconds!
What a cracking meal again, I love cooking Sunday roast on the Kamado Joe. It just sits at temperature and the Big Joe has loads of room so you can cook the sides at the same time.
Sirloin Steak with truffle butter.
Some nice Longhorn Sirloin Steaks from Martin’s Meats:
Cooked direct on the Thuros T1 grill to 55c. Topped with truffle butter.
Fantastic!
I do like cooking steaks on the Thuros T1, great fun!
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs