Brad Carter served up tasty cull yaw adana kebab (Kebab skewers with seaweed hot sauce, flatbread and salad) on Saturday Kitchen.<\/p>\n
The ingredients for the overnight flatbreads are: 3.5g dried yeast, 25g sunflower oil, 500g bread flour, 10g salt and reserved cull yaw fat, for brushing.<\/p>\n
For the seaweed hot sauce: 2 Scotch bonnet chillies, 5 jarred smoked red peppers, chopped, 20g laverbread seaweed, 100ml honey, 75ml red wine vinegar and 2 garlic cloves, chopped.<\/p>\n
For the yoghurt dressing: 250g plain yoghurt, 40g mint leaves, 40g coriander leaves, salt and freshly ground black pepper.<\/p>\n
For the adana: 500g cull yaw mince, minced until a puree, 9g salt, 1.5g curing salt, 2.5g garlic powder, 2g onion powder, 1.5g Aleppo pepper, 0.25g oregano, 0.25g freshly ground black pepper, 8g rice flour and 1 tbsp cold water.<\/p>\n
For the salad: 1 cucumber, diced, 2 salad tomatoes, diced and de-seeded, 1 red onion, thinly sliced, \u00bd iceberg lettuce, thinly sliced, 4 spring onions, thinly sliced and 4 pickled chillies.<\/p>\n