Delicious Australia - (05)May 2020

INTERVIEW

SAMANTHA

JONES

PORTRAIT

PHOTOGRAPHY

BEN

DEARNLEY

FOOD PHOTOGRAPHY

MARK ROPER

STYLING

KIRSTEN JENKINS

MERCHANDISING

EMMALY STEWART

THE CHEF AND

THE BUTCHER

A:Thisis ourdirtykebab!
C:Asthechefandthebutchergrowing
up,thiswasa staple in our day-to-day diet.
A:Absolutely.
C:Wherethekebabis nowandwhereit’s
comefromis quitesomething.WhenI was
youngerit wasthecheappeasant’schoice.
It sustainedusforyearsgrowingup.But
nowit’scometotheforefront.Nowit’s
trendy.Sohowdowemodernise it like
we’vedonewithotherfood?
A:Let’susechickenmarylands.I was
thinkinginsteadofa shawarma-on-the-spit
thing,wecouldroastthemarylands,then
shredallthemeat.Andusethatin the
shawarmawiththegarlicsauce.
C:Yes,it hastohavegarlicsauce.Youhave
pitabread,thenI wasthinkingaswe
visited[HarveyNorman’sexecutive
chairman]GerryHarvey’scucumberfarm
lastyearwecouldusehisQukes?Then red
cabbage,redonion and coriander.
A:I likeit.
C:Andmysecrettothisis canned
chickpeas,tossedwithcayennepepper
andpaprika,thenfrieduntilcrispy.
A:Thisis a Turkish,Lebanese,Middle
EasternshawarmawithanAustraliantwist.
Canwedoit witha chickengravy?
C:Chickengravywiththefriedchickpeas
andspices!Andwe’llcallit chickenand
chicksinsteadofchips.Thechickpeas
goniceandcrispy so replace the usual
hotchips.
A:Thisis thehangovercureforAussies.
It’shada comebackbecauseit’sjusttasty
comfortfood.Weallneedthatsometimes.
C:Forgetabouta dirtykebab.Thisis good
quality.Qualitychicken,a goodgarlic
sauce,anda lovelychickengravy.It’sthe
late-nightdishyouandyourparents ate
that now your kids can eat, too!

A:TheAussie-fied

kebab.

C:TheAussie-fied,

kid-friendlykebab.

A:Haveyouheard

aboutthekebabcab?

It’sa specialcabthat

deliverskebabs.

C:They’reonto

something

there...

CHICKENSHAWARMA

WITHFRIEDCHICKPEAS

SERVES 4-6

(^1) / 2 cup(125ml)extravirginolive oil
1 onion,finelychopped
5 thymesprigs
4 (1kgtotalweight)chicken marylands
1 tbsplainflour
1 cup(250ml)chickenstock
400gcanchickpeas,drained well
Pinchcayennepepper
(^1) / 2 tsppaprika
1 tbscornflour
Store-boughtpitaorLebanese bread
Garlicsauce,toserve
1 packetQukes(babycucumber), sliced
thicklylengthwise
(^1) / 4 redcabbage,shredded
1 redonion,thinlysliced into rings (we
usea mandoline)
(^1) / 4 bunch coriander, leaves picked
Preheatoven200°C.Heathalfoftheoilin
a largeheavy-basedovenprooffrypanover
mediumheat.Addonionandthyme,and
cook,stirringfor1-2minutesuntilcoated
in oil.Addthechicken,skinsidedown,
makingsureyoupushtheonionstothe
edges of the pan. Cook onions and
ColinFassnidgeandAnthonyPuharich
arebringingthekebabtothepeople,
with a family-friendly version that packs a punch.
chicken,shakingpanandstirring
occasionally,for10-12minutesuntilchicken
skinis goldenandstartingtocrisp.Place
thepanin theovenandroastfor25-30
minutesuntilchickenis cooked.Remove
fromovenandcoolslightly.Shredmeat
andplacein a bowl.Discardbonesand
skinandleavethepanontheheat.
Heatchickenpanovermedium-high
heat.Scatteroverflourandcook,stirring
for 30 secondsto1 minute.Stirin stock
andbringtotheboil.Reduceheattolow
andsimmer,stirringfrequently,for12-15
minutesuntilthickened.Seasontotaste.
Strainchickengravythrougha finesieve
intoa heatproofbowl.Coverandkeep
warmuntilreadytoserve.Reserve
shreddedchickenmixturein a separate
bowl.Setasideuntilreadytouse.
Placethechickpeasin a largebowlwith
thecayennepepper,paprikaandcornflour.
Seasontotasteandtosswelltocombine.
Heatremainingoilin a largefrypanover
mediumheat.Addchickpeamixtureto
panandfry,tossingfrequently,for6-8
minutesuntilcrispandgolden.Transferto
papertowel,seasontotaste.Setaside.
Placepitabreadona plateandspread
withasmuchofthegarlicsauceasyoulike.
Topwithchicken,Qukes,cabbage,red
onion,corianderandfriedchickpeas.
Spoon over chicken gravy to serve.
MEAT MARKET.
32 delicious.com.au