zoom Hug de cook's mixed grill naans

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    Hug de cook's mixed grill naans

    'The key thing for this dish is that you want to minimise how many frying pans you use to build up all those flavours. A classic street food vendor isn’t going to have the luxury of numerous hobs and lots of nice non-stick pans! You get flavour building on flavour. Call it, flavour squared. Anyways, I hope you enjoy this dish as much as I did.' - Hug de cook

    Serves: 2

    Ingredients

    For the grilled chicken:
    1 large chicken breast, cut into chunks
    1 tsp cracked black pepper
    2 tsp medium curry powder
    1 tsp turmeric
    1 tsp coriander seeds
    Olive oil
    Salt to taste

    For the crispy lamb:
    180g lamb mince
    Olive oil
    1 tsp chilli powder
    1 tsp dried mint
    1 tsp dried cumin
    2 tsp cracked black pepper
    Salt to taste

    For the salsa:
    ¼ a cucumber (about 100g), chopped into 1cm chunks
    ½ a red onion, chopped into 1cm chunks
    2 tomatoes, chopped into 1cm chunks
    Zest of ½ a lime
    Juice of ½ a lime
    Pinch of pepper
    2 tsp olive oil
    Salt to taste

    For the raita:
    5 tbsp Greek yoghurt
    Leaves from 3 sprigs of mint
    Zest of ½ a lime
    ¼ cucumber (about 100g), finely chopped or diced
    1 tsp olive oil
    Pinch of pepper
    Salt to taste

    For the crispy chickpeas and lentils:
    ½ a can of chickpeas
    125g lentils
    Olive oil
    1 tsp pepper
    1 tbsp garam masala
    1 tsp crushed garlic
    1 tsp crushed ginger
    1 tbsp plain flour
    Salt to taste

    Plus:
    2 x naan breads
    Baby cos lettuce head
    2 tbsp mango chutney
    2 tbsp crispy dried onions
    1 fresh chilli
    Chopped chives 

    Method

    For the grilled chicken:
    1. Heat some oil in a frying pan over a low heat and add the coriander seeds, and heat for approximately 2 minutes.
    2. Season the chicken with turmeric, medium curry powder and pepper. Ensure all sides are evenly coated.
    3. Grill the chicken until cooked through and slightly charred. It helps to turn the heat up in its final few minutes of cooking to really build that flavour.
    4. Once cooked, set aside in a serving bowl and season with salt to your taste.

    For the crispy lamb:
    1. Heat oil in the same frying pan the chicken was in - don’t clean it!
    2. Add the lamb mince and season with the pepper, chilli powder, dried mint and dried cumin.
    3. Fry over a high heat until crisp and brown. Once cooked, set aside and season with salt to your taste.

    To make the salsa:
    1. Add the cucumber, tomatoes and red onion to a bowl, mix until evenly dispersed.
    2. Dress with the lime juice, lime zest, pepper and olive oil. Add salt to your taste.

    To make the raita:
    1. Mix the Greek yoghurt with finely chopped mint leaves, the cucumber, lime zest, olive oil and pepper.
    2. Season with salt to your taste, cover and set aside in the fridge.

    For the chickpeas and lentils:
    1. Heat olive oil in the same frying pan as before, or a new one if you want to speed things up.
    2. Once the oil is hot, add the chickpeas and lentils, and scatter over the garam masala, crushed garlic, crushed ginger, plain flour, salt and pepper.
    3. Cook till crisp and golden, then set aside.

    Finally, to assemble:
    1. Now all your components are ready to go, lightly toast the naan breads in a little turmeric powder and olive oil in a frying pan.
    2. Once toasted, place on your serving plate and scatter a few baby cos lettuce leaves on the bottom, then build up the layers, first with the chickpeas, the chicken and the lamb. Spoon over some of the salsa and add blobs of the cooling raita.
    3. Top with blobs of chutney, dried onions, chives and fresh chilli.


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