Saffron and Turmeric Chicken Thighs:

I am still working my way through the freezer and had another pack of thighs to use. Looking through the Berber and Q cookbook I spotted Saffron and Turmeric Chicken Thighs with Saffron Yoghurt and Blackened Chilli Kebab Sauce which sounded awesome!

This recipe is from Berber & Q by Josh Katz:

Chicken: In a bowl went garlic, onion, lemon juice, turmeric, cumin, salt and pepper. In another bowl went saffron water, yoghurt, rapeseed oil, garlic and onion. Everything was mixed together and the chicken was placed in the bowl with the marinade rubbed in well. The bowl was covered and left in the fridge overnight.

Saffron yoghurt: Saffron water, garlic, Greek yoghurt, lemon juice and extra virgin olive oil all mixed together and left in the fridge overnight.

Flatbreads: I used the recipe from Fire & Smoke by Rich Harris again. Really easy to make and you can prep them about an hour before you cook.

Blackened Chilli Kebab Sauce: Scotch bonnet chillies were sliced and placed in a kilner jar with salt for 3 days to ferment and soften. Red peppers and red chillies had been blackened on the hob, steamed and peeled. Vinegar and sugar were heated until the sugar melted then everything was blitzed in a food processor.

The Cook:

The flatbreads were cooked first on the Ooni Pro over lumpwood and oak chunks. I put them in freezer bags when they are cooked as the steam keeps them soft and warm. Must get more photos next time! The recipe is from Fire and Smoke by Rich Harris:

I fired up a chimney of Oxford Charcoal Oak Lumpwood and spread it over the base of the Napoleon Pro 22 so the whole cooking zone was set up for direct cooking.

The chicken was threaded onto the Russian Skewers from Manchester Vacs:

If you want to buy a set of four skewers they are available from Amazon:

Time to Serve:

Time to Eat:

Wild Sea Trout in Newspaper:

This was a bonus cook as my fishmonger got Wild Sea Trout in and he said it was quite rare to get it. I found a Jamie Oliver recipe where you wrap it in newspaper, soak it then grill it. The wet newspaper steams the fish inside – I had to try it!

I wasn’t sure this was going to work and I thought the paper might burn but it worked really well. The fish was really soft and tasted lovely.

Sobrosata Pizza:

I picked up some Sobrosata so wanted to create a Menorcan Pizza – This was the dough recipe from The Pizza Bible and cooked on the Ooni Pro:

“The Menorcan” – Sobrasada, Mahon cheese, Menorcan Olives and Olive oil, Red Onions.

For the kids: Random stuff they asked for! Loved mine, best pizza I have had in ages.

The dough and sauce recipe is from The Pizza Bible Book:

See all my Ooni hints and tips on my Ooni Blog:

Ooni Blog

Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S’chug):

Another great recipe from the Berber and Q cookbook. This was Shetland Seaweed Lamb Shoulder and cooked on the Kamado Joe Big Joe. Flatbreads on the Ooni Pro using Rich Harris’s recipe from Fire&Smoke again.

Such a tasty dish, another one recommended!

This recipe is from Berber & Q by Josh Katz:

The flatbread recipe was from Fire and Smoke by Rich Harris:

Double Egg and Sausage McChoppy Chop Muffin:

A glorious breakfast! Pretty quick and easy to cook so it will be repeated soon!

From the Burger Book by DJ BBQ:

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

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