Spring is bringing forth great treats for the grill. These are all locally available ingredients from the St. Norbert's Farmer's Market. The asparagus and spring onions are particularly sweet at this time. The chicken is available soon at Wildfire Farms, and you can get fantastic pizza dough, if you don't wish to make your own, from Old Church Bakery. The spices you can enjoy from me, and the organic asparagus and spring onions were from Fertile Farms.
Grilled Turkish Chicken on Pide (Serves 2-4 people)
4 Boneless skinless chicken thighs
2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tsp lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper
Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place chicken thighs in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 4 minutes a side on a very hot BBQ grill.
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
Enjoy!
