There’s nothing better than having a meal made for you with lots of love all wrapped up in it. I was on the receiving end of this a few months ago when a special friend made this for my family. It was ridiculously comforting and yummy! I have made it a few times since and have played around with the topping options as they are pretty much limitless, but this one is the Courtney Original and always the favourite of the varieties that I now make. Thanks Courts! Come and cook for me again!!
For the flat bread
- 2 Cups of Self Raising Flour
- 1 Cup of plain, natural greek double cream yoghurt
- 2 Tablespoons freshly squeezed lemon juice
- Salt and pepper to season
In a large mixing bowl, mix all the ingredients together. Once a sticky dough is formed, turn out onto a floured surface and kneed until well combined. Add more flour if the dough stays too sticky. Tear dough off in ‘balls’ that are roughly 1 and a half times the size of a golf ball. Roll out and then dry fry on both sides until done. Set aside.
This makes about 5. You can double if making more.
For the topping
- 3 x Chicken breasts , diced into small squares
- 1 large red pepper diced into small squares
- Seasoning of your choice for the chicken (I used sweet sticky chicken spice)
- 2 tablespoons olive oil
- Salt and pepper to season
- 2 – 3 rounds of feta cheese
- Rocket (Arugula) for garnish
Heat the oil in a frying pan, add the chicken and the seasoning and the red pepper into the frying pan and stir fry together until the chicken is just done.
Spread a layer of humus on the flatbread. Then top with the chicken mixture and then crumble the feta on top of the chicken mixture and then top with blobs of tzatziki and serve.
Serves: 4 to 5 people
Courtney’s special touches:
You can add cubes of roast butternut and caramelised onions. DELISH!
So the Rugby World Cup is looming and we South Africans are all about supporting our “BOKS”. Our company decided to kick off an industry competition called “Build a Bok Burger”. The burgers had to have green and gold in them and have a South African Rugby Theme. Naturally, I didn’t want to do a normal beef burger. I started researching and combining all sorts of different recipes and came up with the LAMBIE BURGER. A Lamb burger named after a South African Rugby Hero – Pat Lambie. It was a hit and won the competition! Whoop!! The flavours are awesome and the tzatziki and sweet peppers compliment the lamb beautifully!
Have a TRY at the Lambie PAT-tie! (yes, yes…uber cheesy!)
700g Lamb Mince (I used lamb sausage and took the casing off)
1 tsp Dried Oregan0
1 tsp dry sherry
1 teaspoon sherry vinegar (you can use white wine vinegar)
1/2 tsp dried chilli flakes
4 cloves garlic – crushed
1/2 cup spring onions
1 TBSP chopped fresh mint
2 TBSP bread crumbs
Salt and pepper to taste
5 Mini Panini
1 tub Tzatziki
Fresh mint leaves to garnish
2 yellow bell peppers
- Mix the lamb mince, egg, Oregnano, sherry, vinegar, chilli flakes, garlic cloves, spring onions, fresh mint, bread crumbs, salt and pepper in a bowl and shape into patties.
- Slice the pepper into slices and place on an oven tray. Baste with some olive oil and season with salt and pepper. Put the peppers under the grill until a nice char is formed.
- Grill the patties on a braai (barbeque) or under a grill in the oven until done.
- Slice the mini paninis in half, butter each half and toast slightly on the braai or under the grill.
- To assemble the burgers, place a generous amount of tzatziki on one half of the panini, then place the slices of grilled yellow pepper and then the pattie and garnish with some fresh mint leaves and cover with the other half of the panini.
- ENJOY with an ice cold beer watching the Ruggers!!