FOOD & DR INK
HAYDARI
THIS CRUNCHY TURKISH SALAD WITH CHILLI AND DILL IS IDEAL FOR MOPPING UP WITH A HUNK OF BREAD
INGREDIENTS • 5 00ml Greek yoghurt • 1 small green chilli, deseeded and finely chopped • S mall bunch of dill, finely chopped • 1 cucumber, cut in half lengthways, seeds removed, cut in long strips and then diced • 4 tomatoes, quartered, seeds removed and finely diced • 1 pointed pepper, seeds removed and finely diced • 1 /2 red onion, finely diced • H andful of mint leaves, finely shredded • L emon juice • S plash of red wine vinegar • S alt and pepper • E xtra virgin olive oil • S plash of pomegranate molasses (optional) • P omegranate seeds (optional)
STEP-BY-STEP GUIDE 1. To strain the yoghurt, place a fine cloth over a colander. Pour the yoghurt on to the cloth, then gather it up and tie it to something so the whey drips from cloth. Make sure to have a container underneath to catch it. This works best if left overnight, or for about six to eight hours. 2. Place the cucumber, tomato, pepper and onion into a bowl, then finely shred the mint and add it, stirring to combine. Add the lemon juice, vinegar, salt and pepper and oil. Give it a final stir and check for seasoning. (Add the optional ingredients here, if you like.) 3. Once the yoghurt is strained, add in the green chilli and finely chopped dill. Stir through the yoghurt. 4. Plate in a large bowl and serve with bread such as challah – easy to tear and good to mop things up with!
TUNA SANDWICH A PLAY ON KATSU SANDO, THIS FANCY FISH SARNIE TEAMS SEARED TUNA WITH LEMONY MAYO
INGREDIENTS • 240g fresh tuna steak • Dijon mustard • Panko breadcrumbs • Sunflower oil for frying • 250g mayonnaise (homemade or high-quality shop-bought) • 8 cornichons, finely chopped • Small handful of capers, finely chopped • Handful of finely chopped chives • 1/2 large lemon, juiced • Salt and pepper • 4 pieces of high-quality white bread (sliced) • 1/2 red onion, very thinly sliced • Pea shoots STEP-BY-STEP GUIDE 1. Take the tuna steak and lightly coat with dijon mustard. (The covering can be patchy, but it
should hold the panko breadcrumbs.) 2. Coat the steaks with panko crumbs.
3. In a small bowl, mix together the mayo and chopped cornichons, capers and chives. Add in the lemon juice and mix well. Add salt and pepper, then check the seasoning is correct. 4. Take two slices of bread and cut off the crusts, making sure to keep the pieces even. Put the slices together and cut into four fingers, then repeat with the other two slices of bread (resulting in eight slices for four sandwiches). 5. Heat the oil in a large frying pan and quickly sear the steaks till the crumb is lightly golden. Make sure it is quick, as you want the tuna to be rare and pink in the middle still. 6. To assemble, slice strips of tuna to the size of the bread. Spread a thin layer of the mayo mixture on one side of the bread and add the tuna (with the crumb side touching the mayo). Take another generous spoonful of the mayo mixture and spread it on the other exposed crumb side of the tuna. Sprinkle on the thinly sliced red onion and a little of the pea shoots, before finally adding the other slice of bread. 7. Repeat for the other sandwiches.
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