Matty Matheson’s Return of the Mac (+Others!)
Continuing with my cooks from the Black Axe Mangal book next up was Matty Matheson’s Return of the Mac. It’s another one which once I saw the recipe I had to cook it!
This recipe is from the Black Axe Mangal Cookbook:
Looking good!
Close up!
Lettuce on top next.
Glorious!
SUMMARY:
Bit of a strange blog post but looking at the pictures for this week this was my favourite dish which is why it was up first!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Ooni Pro |
| Cook Method: | Pizza Oven |
| Charcoal: | Whittle and Flame Ash Charcoal |
| Smoking Wood: | Whisky Oak |
| Cook temperature: | 500°C |
| Cook time: | < 5 minutes |
| Internal temperature: | N/A |
| Notes: | The bread was nice but the recipe for the flatbreads produces a far better bread. |
This recipe is from the Black Axe Mangal Cookbook:
Also cooked this week:
Burma Burger:
Another one from the Quality Chop House book.
Burger in a Petromax pan on the Napoleon Pro 22 with cheese and bottarga on top (I had to Google that and wasn’t too sure but it really worked!)
Crushed peanuts
Bun, lime mayo, spiced tomato chutney, lettuce, burger, cheese, bottarga, garlic crisps, crushed peanuts, bun lid and a chilli!
What a burger this was! So, so tasty – really blew me away! The bottarga was a great touch, on it’s own I am not too sure but on the burger it was awesome. The lime mayo and spiced tomato chutney were also fantastic.
This recipe is from The Quality Chop House cookbook:
Spiced Chicken and Baba Ganoush:
The Posh Kebabs book provides another cracking dish:
Thuros T1 fired up:
Peppers, Aubergines and Chillies:
Peppers and Chillies mixed with tomatoes and coriander:
Aubergines in yoghurt, tahini, garlic and lemon juice:
T1 ready for the chicken
Time to grill
Looking good
Flatbread with the aubergine tahini mix, baba ganoush and chicken
Fantastic!
Another cracker from the Posh Kebabs book:
Chicken and Leek Pie:
This was from the Quality Chop House cookbook – you cook a whole chicken then break it down and split it between two pies. Made the pastry myself too! Cooked in the Kamado Joe. Wish I had taken more photos during the cook.
The pies were fantastic, we only managed one and I have one in the freezer still.
This recipe is from The Quality Chop House cookbook:
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