2 tablespoons buckwheat flour
1 tablespoon sticky-rice flour
1 tablespoon arrowroot flour (or cornflour)
water, enough to make a pourable batter.
Mix together until there are no lumps in the batter and it is a good pourable consistency. Heat a non-stick fry-pan the size of the bread you want to make - I made these in a small pan cos I wanted delicate mini-kebabs. Lightly grease the pan by wiping over with a paper-towel and oil. Pour the batter in - I used 1/3 cup for each mini-pitta. Allow to cook until the back is drying and then flip to brown on the other side. Stack pittas on a plate while cooking the rest.
Cashew, Almond, Basil Pesto recipe:
Handful of freshly picked basil
10 or so almonds
10 or so cashews
A clove of garlic
1/2 a lemon juiced
Grind together in mortar and pestle, tasting and adjusting seasonings. You want a homous-like consistency. The quantities are not that important, use your nose, eyes, taste.
Home-made Organic Chicken Shawama Recipe:
1 chicken thigh per person, bashed out thin with a rolling pin to tenderise.
Mix sauce together:
a heaped teaspoon hoisin sauce
1 teaspoon Soy Sauce
a splash of sesame oil
a splash of fish sauce
clove of garlic, crushed
Rice wine to deglaze
Heat pan and grease lightly with Olive oil. Fry chicken fillets, turning when browned. Pour over sauce and swish fillets around to coat the chicken and cook the garlic, but being careful not to burn the sauce. Pour over a few tablespoons rice-wine to deglaze the pan and ensure all the flavour is coating the chicken. Remove from pan and slice the chicken into bite-sized pieces.
Tahini Sauce Recipe:
1 teaspoon Tahini
1 small clove garlic
a pinch of salt
freshly ground pepper
a pinch of palm sugar
water to mix to a smooth sauce-consistency
juice of half a lime (add a bit at a time and adjust to Taste)
Serve kebab ingredients to the table with shredded lettuce and parsley so that diners can roll their own.