Chicken, Pistachio and Dill Kofte:
I had a lot of chicken thighs in the freezer and wanted to use some of them up so had a look through my books and spotted a recipe for Chicken, Pistachio and Dill Kofte in the Berber and Q book. I was sold from the picture alone!
This recipe is from Berber & Q by Josh Katz:
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The Meat:
The Prep:
The Cook:
Followed by some small kofte.
Then the big boys went on.
I also cooked some flatbreads on the Ooni Pro at the same time. This was the Rich Harris recipe again and these flatbreads were probably my best yet. The difference? I used a rolling pin to roll the dough out rather than shape by hand!
They were too big to go in freezer bags (steam keeps them soft) so I wrapped them in tea towels which also worked.
Time to Plate Up:
Flatbread, two Chicken, Pistachio & Dill Kofte, Chilli’s, Onions and the Tahina Corn Remoulade – glorious!
It looked and smelt fantastic, I couldn’t wait to eat it!
Time to Eat:
I also plated one up without a flatbread similar to the book.
I was so hungry now!
SUMMARY:
Yet again, a stunning meal from the Berber and Q cookbook. It was already my favourite cookbook but with each cook it just gets better and better! The kofte were a massive pain in the a$$ to shape onto the skewers but from the feedback on social media it seems everyone has enjoyed the same issues when making kofte/kebabs. If I made them again I would get the meat super cold in the fridge before shaping it and after shaping it to try and make it easier.
The kofte was really, really tasty and neither of us wanted the meal to end. Leftovers the next day seemed to taste even better! The Tahina Corn Remoulade was also incredible and definitely worth making with this. Someone on twitter suggested serving with a grilled lemon which is a good idea, next time!
Cook Difficulty: | 5/5 |
Cook Duration: | Medium: 3/5 |
Cook Equipment: | Ooni Pro and Napoleon Pro 22 |
Cook Method: | Flatbread in the Pro / Kofte on the Grill |
Charcoal: | Oxford Charcoal Oak |
Smoking Wood: | None |
Cook temperature: | 500c+ in the Pro / Very hot in the Napoleon! |
Cook time: | About 2 minutes per flatbread and 12 minutes for the kofte. |
Internal temperature: | 75c |
Notes: | 1: I was calling the Kofte “The Divorce Maker” when trying to shape them and keep them on the skewers! Give yourself plenty of time to sort them and get the meat as cold as you can before shaping them. |
This recipe is from Berber & Q by Josh Katz:
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Also cooked this week:
Last year I wrote up every cook but it was hard work and took some of the joy out of the cooking process so this year I am just going to write up one cook a week in detail then post the rest at the bottom of that post.
Pitt Cue Sausage Bun:
I have made this before but when I heard Pitt Cue was closing I had to cook something in tribute to them. I forgot how much work was involved with this – think it was 6 hours prep, 2 hours cooking and 5 minutes eating!
The one I cooked this time was a lot better than last time:
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First cook from Moorish by Ben Tish and this was a glorious meal. The sauce was a lot darker than in the book but it was incredibly tasty. Highly recommended and the book looks fantastic too.
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Ko-Rican pork chops:
I have cooked a few dishes from Korean BBQ by Chef Bill Kim and enjoyed all of them. We love Korean food so I am keen to cook more from the book, watch this space!
I cleaned the grill on the Napoleon Pro 22 also, looks a lot better!
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That’s it for this week, more next week!
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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
I made the Berber and Que chicken shish this evening. It was lovely, but waaaay too salty. Did you add the full 1 1/2 tbsp? It sounded like far too much when I was putting it in. I wondered if it was a publishing error ?
What salt did you use? If it was table salt I always find dishes taste saltier with that than sea salt so use less of it.
All these things are personal taste too, if it was too salty last time write a note in the book to halve it the next time?