delicious Australia - May 2020

MEAT MARKET.
Colin Fassnidge and Anthony Puharich
are bringing the kebab to the people,
with a family-friendly version that packs a punch.
THE CHEF AND
THE BUTCHER
A: This is our dirty kebab!
A: The Aussie-fied
C: As the chef and the butcher growing
kebab.
up, this was a staple in our day-to-day diet.
C: The Aussie-fied,
A: Absolutely.
kid-friendly kebab.
C: Where the kebab is now and where it’s
A: Have you heard
come from is quite something. When I was
about the kebab cab?
younger it was the cheap peasant’s choice.
It’s a special cab that
It sustained us for years growing up. But
delivers kebabs.
now it’s come to the forefront. Now it’s
C: They’re onto
trendy. So how do we modernise it like
something
we’ve done with other food?
there…
chicken, shaking pan and stirring
A: Let’s use chicken marylands. I was
thinking instead of a shawarma-on-the-spit
thing, we could roast the marylands, then
CHICKEN SHAWARMA
WITH FRIED CHICKPEAS
occasionally, for 10-12 minutes until chicken
skin is golden and starting to crisp. Place
the pan in the oven and roast for 25-30
shred all the meat. And use that in the
SERVES 4-6
minutes until chicken is cooked. Remove
shawarma with the garlic sauce.
from oven and cool slightly. Shred meat
C: Yes, it has to have garlic sauce. You have
pita bread, then I was thinking as we
visited [Harvey Norman’s executive
chairman] Gerry Harvey’s cucumber farm
last year we could use his Qukes? Then red
cabbage, red onion and coriander.
A: I like it.
C: And my secret to this is canned
chickpeas, tossed with cayenne pepper
and paprika, then fried until crispy.
A: This is a Turkish, Lebanese, Middle
Eastern shawarma with an Australian twist.
Can we do it with a chicken gravy?
C: Chicken gravy with the fried chickpeas
and spices! And we’ll call it chicken and
chicks instead of chips. The chickpeas
go nice and crispy so replace the usual
hot chips.
A: This is the hangover cure for Aussies.
It’s had a comeback because it’s just tasty
comfort food. We all need that sometimes.
C: Forget about a dirty kebab. This is good
quality. Quality chicken, a good garlic
sauce, and a lovely chicken gravy. It’s the
late-night dish you and your parents ate
that now your kids can eat, too!
1 /2 cup (125ml) extra virgin olive oil
1 onion, finely chopped
5 thyme sprigs
4 (1kg total weight) chicken marylands
1 tbs plain flour
1 cup (250ml) chicken stock
400g can chickpeas, drained well
Pinch cayenne pepper
1 /2 tsp paprika
1 tbs cornflour
Store-bought pita or Lebanese bread
Garlic sauce, to serve
1 packet Qukes (baby cucumber), sliced
thickly lengthwise
1 /4 red cabbage, shredded
1 red onion, thinly sliced into rings (we
use a mandoline)
1 /4 bunch coriander, leaves picked
Preheat oven 200°C. Heat half of the oil in
a large heavy-based ovenproof frypan over
medium heat. Add onion and thyme, and
cook, stirring for 1-2 minutes until coated
in oil. Add the chicken, skin side down,
making sure you push the onions to the
edges of the pan. Cook onions and
and place in a bowl. Discard bones and
skin and leave the pan on the heat.
Heat chicken pan over medium-high
heat. Scatter over flour and cook, stirring
for 30 seconds to 1 minute. Stir in stock
and bring to the boil. Reduce heat to low
and simmer, stirring frequently, for 12-15
minutes until thickened. Season to taste.
Strain chicken gravy through a fine sieve
into a heatproof bowl. Cover and keep
warm until ready to serve. Reserve
shredded chicken mixture in a separate
bowl. Set aside until ready to use.
Place the chickpeas in a large bowl with
the cayenne pepper, paprika and cornflour.
Season to taste and toss well to combine.
Heat remaining oil in a large frypan over
medium heat. Add chickpea mixture to
pan and fry, tossing frequently, for 6-8
minutes until crisp and golden. Transfer to
paper towel, season to taste. Set aside .
Place pita bread on a plate and spread
with as much of the garlic sauce as you like.
Top with chicken, Qukes, cabbage, red
onion, coriander and fried chickpeas.
Spoon over chicken gravy to serve.
INTERVIEW SAMANTHA JONES PORTRAIT PHOTOGRAPHY BEN DEARNLEY
FOOD PHOTOGRAPHY MARK ROPER STYLING KIRSTEN JENKINS MERCHANDISING EMMALY STEWART
32 delicious.com.au