Cooking with Sam Stern

We ate a lot last week and we only have one person (apart from ourselves) to blame! And that’s Sam Stern.

Sam Stern

If you haven’t heard of Sam then where have you been? He’s only 22 year’s old and already has six cook books under his belt! That’s a lot of summer holidays spent cooking and writing!

We were lucky enough to have Sam at the Videojug towers for two days last week and boy was there some good food. Sam’s new series with us is aimed at all those people who are money or/and time poor, but don’t want to eat boring or unhealthy processed food. Some of the recipes soon to appear in the series include Asian-style aubergine burgers, creamy tarragon chicken thighs and dreamy cheese souffles.

Asian style aubergine burger cheese souffle

Creamy chicken thighs

We have to admit there were slight nerves as we waited for the cheese souffles to rise but our fear faded away as soon as Sam took the little beauties out of the oven. Golden, fluffy and standing proudly to attention, these were one of the stars of the day.

Another favourite dish was this Turkish flat bread with lamb, which was as colourful as it was tasty!

Turkish flat bread with lamb

Sam made up the dough for the flatbreads using just

  • 275g plain white flour
  • 1tsp cumin seeds
  • 225ml natural yoghurt
  • a pinch of salt

It’s a simple case of chucking everything into a bowl and working it all together until a soft dough was formed. Then on goes a clean tea towel over the bowl and the mixture can be put to the side while you crack on with the lamb.

Turkish flat bread with lamb

Next up, fry 250g of lamb mince until brown and then drain it to get rid of the fat. It ‘s then a case of frying a finely chopped small onion in a pan with some olive oil for 5 minutes. Next in is a crushed garlic clove, 2 pinches of cinnamon, 3/4 tsp of mixed spice. Cook for 2 mins before adding the meat and a good handful of pine nuts, and stir everything together over the heat for 1 min.

The final step before assembling the dish is to divide up the dough, roll it out into a kind of circle shape (of a shape of an island if you’re Sam!) and then fry in a hot pan until both sides start to brown. Remove from the heat, spoon over some hummus, top with a few spoonfuls of the lamb mixture and then top with some chopped coriander, red onion and tomato. And there you have it….a delicious Turkish flat bread with lamb.

Turkish flat bread with lamb

The video will be up in a few weeks on The Tasty Tenner channel so make sure you don’t miss it, and of course send us your pics if you make it up to @TheTastyTenner or @Videojugfood. You can also find this recipe in Sam’s Student Cookbook and many more in his five other books! But before that if you’re looking for another quick yummy recipe to enjoy with flat bread by Kate Gowing.

 

 

 

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