DISHPATCH GUNPOWDER Indian Summer Barbecue Gathering
Cooking Time: 45 MinutesServer 4–6
IN THE BOX
- Wild garlic hariyali chicken
- Pork and apple sausages
- Kerala steaks
- Chickpea salad
- Gunpowder slaw
- Curry mayonnaise
- Hispi cabbage
- Pav silk buns
- Mountain chilli and garlic dressing
- Roasted cumin and orange dressing
- Vindaloo glaze
- Mint and yoghurt dip
- Chilli and fennel chutney
Gunpowder has provided instructions for cooking this menu on the barbecue; however, if the British weather lives up to its reputation, please refer to the oven instructions instead.
BARBECUE TIPS
- Fire up some lumpwood charcoal or briquettes. When the coals are flame-free, they are ready. Divide and arrange them into a two-zone fire, with a medium and a hot area. Arrange the grill over the charcoal.
- Cover half the grill with tin foil; this will be the medium-heat area.
- Make yourself a small bowl of butter and olive oil mix to drizzle on your meat before serving.
- If you have a large barbecue feel free to cook all the meats in the order listed below.
- If you have a smaller barbecue, feel free to preheat the oven to 60°C/40°C fan. You can then use the oven to keep the chicken and sausages warm once they are cooked.
- If there is a flare-up, move the meats to the cooler side until the flames subside.
BARBECUE
Remove the chicken (1), sausages (2) and steaks (3) from the fridge and bring up to room temperature. Tip the chickpea salad (4) into a bowl. Mix the slaw (5) with the mayonnaise (6) in a large bowl and set aside to marinate.
- Sear the chicken on the hot side of the grill, directly over the coals. Once browned, move the chicken over to the cooler side of the grill to finish cooking – it should take 15–20 minutes per side.
- Grill the sausages over the hot coals for 10–15 minutes.
- Grill the hispi cabbage (7) for 5–7 minutes on each side, until nicely charred.
- Sear the steaks on the hot side of the grill, directly over the coals. Steaks will take roughly 2–3 minutes per side, for medium.
- Slice the pav silk buns (8) down the middle and butter liberally. Place them onto the grill for 1 minute on each side until browned.
OVEN
Preheat the oven to 220°C/200°C fan. Remove the chicken (1), sausages (2) and steaks (3) from the fridge and bring up to room temperature. Tip the chickpea salad (4) into a bowl. Mix the slaw (5) with the mayonnaise (6) in a large bowl and set aside to marinate.
- Place the chicken on an ovenproof tray and drizzle over some oil to help the skin crisp up.Cook in the oven for 35–40 minutes, until cooked through.
- Place the sausages on an oven tray and cook for 30 minutes.
- Sear the hispi cabbage (7) in a hot frying pan with plenty of oil until golden. We recommend doing this two or three pieces at a time. Transfer to the oven for 10 minutes until soft all the way through.
- Sear the steaks in a separate hot frying pan; you will need to do this in rounds. For medium steaks, cook them for 2–3 minutes on each side.
- Slice pav silk the buns (8) down the middle and butter liberally. Pop them in the oven for 5 minutes, until lightly toasted.
PLATING UP (SAME FOR BARBECUE AND OVEN)
- Place the hispi cabbage on a platter and spoon over the mountain chilli and garlic dressing (9).
- Dress and toss the chickpea salad with the roasted cumin and orange dressing (10) and toss the slaw to freshen up.
- Pour the vindaloo glaze (11) over the sausages.
- Decant the mint and yoghurt dip (12) and the chutney (13) into small bowls and serve alongside the meal.
- Place the meats and buns onto platters and serve everything in the middle of the table.
With one site based in Spitalfields and a second outpost in Tower Bridge, behind Michelin Bib–winning Gunpowder showcases home-style Indian cooking through responsibly sourced ingredients. It seeks to rebalance what chef Harneet Baweja describes as the ‘common homogenisation of Indian food’, paying great respect to the different regions that its menus borrow from. Produce-led dishes are created to enhance the meat and fish exactly as it was bought from the butcher or fishmonger.
INGREDIENTS
Kerala steaks: sirloin steak (beef), onion, vegetable oil, ginger, green chilli, black pepper, coriander powder, jeera powder, turmeric, chilli powder. Wild garlic hariyali chicken: wild garlic leaves, ginger, coriander, yoghurt (milk), lemon dressing, salt. Pork and apple sausage: British pork 80% (sulphites), Bramley apple, dried apple, sage. Vindaloo glaze: dried red chillies, honey, pineapple, coriander seeds, cumin, black pepper, vinegar (sulphites), salt. White chickpea and kidney beans: white chickpeas, diced mixed peppers, kidney beans. Roasted cumin and orange dressing: roasted cumin seeds, orange juice, honey, chilli powder, olive oil, dried mango powder. Hispi cabbage. Mountain chilli and garlic dressing: sesame seeds (black and white), mountain chillies, garlic, ginger, red onion, mustard oil, lemon dressing, sugar, salt, turmeric. Gunpowder slaw: savoy cabbage, carrots, red cabbage. Curry mayonnaise: eggs, vegetable oil, lemon juice, curry leaves, madras curry powder. Pav silk buns: wheat flour, sugar, eggs, salt, milk powder, butter (milk), yeast. Mint and yoghurt dip: Greek yoghurt (milk), modified maize starch, mint, salt, vinegar (sulphites), sugar. Chilli and fennel chutney: hot red chillies, sugar, fennel, water, E260, E1422.
ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold.Made in a kitchen that handles all 14 allergens.
STORAGEKeep the pav silk buns in a cool, dry place and transfer all other components to the fridge as soon as received. Ensure all chilled items are cold on arrival, do not eat if warm.
CONSUME BEFOREThe Monday after delivery. See date on the sticker inside the box’s lid.
GOT A QUESTION?Email us at [email protected]
Dishpatch LtdUnit C-21, Poplar Business Park, London, E14 9RLdishpatch.co.uk
References
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