LAFFA, SPICY FENNEL SAUSAGE, SUMAC RANCH & FERMENTED CHILLIES
This recipe will make 4 with some leftover bits to use wisely in the future.
Fermented chillies
Red chillies x 500g
Prepare this a week before you want to make this recipe. Finely chop/slice or blitz in a food processor, then in a bowl weigh the chilli pulp and add 2% castor sugar and 2% table salt of the final weight. Cling film and leave out at room temperature to ferment. After a week they’ll taste nice and funky. They can now go in the fridge.
Fennel Sausage
Ground pork shoulder x 500g
Pork fat x 100g
Toasted, roughly crushed fennel seeds x 5g
Garlic cloves, finely chopped x 50g
Pul Bieber x 15g
Cracked black pepper x 15g
Table salt x 12g
In an appropriately sized bowl, mix all the ingredients together then leave it in the fridge ’til you’re ready to use it.
Tahini Sauce
Tahini x 200g
Water x 150g
Whisk all of the above together until you get a nice smooth sauce. Get yourself a squeezy bottle and bottle your sauce, you can get all cheffy with it later.
Sumac and Herb Ranch
Buttermilk x 600g
Natural yoghurt x 75g
Mayo x 75 g
Dijon mustard x 50g
Garlic cloves, grated on a micro plane x 5
Your choice of hot sauce x 25g
Dill, finely chopped x 20g
Parsley, finely chopped x 20g
Chives, finely chopped x 20g
Sumac x 20g
Mix all the ingredients together and pop in a squeezy like your tahini mate.
Spice mix
Sumac x 25g
Nigella seeds x 15g
Urfa chilli flakes x 20g
Pul Bieber x 10g
Mix all of the above together.
Method
Pre heat your oven to 250c. If you have a wood-fired oven at home, well you’re very lucky! Get a frying pan smoking hot and add some rapeseed oil. Next, crumble in the sausage mix a bit at a time so it fries nicely . Don’t overcrowd the pan as it will steam and not fry. Fry in batches and leave to one side.
On each Laffa bread squeezy your tahini on. Sprinkle on the sausage meat. Cook in the oven till the Laffa is nice and crispy. Remove from the oven. Squeezy over the ranch. Spoon over some chilli. Sprinkle over some spice mix. Finish with some chopped parsley.
Chow down.
