Sitting in one of my favourite kebab shops the other day in Sydney, I was inspired to write another recipe email. You know, I haven?t had a bad kebab anywhere in Australia,but once I find a particularly good place,I seem to go back there over and
over again.
This particular shop is on Cleveland St, near the corner of Crown. I?m sure many of you know it. This happens to be Turkish style, but to me it doesn?t matter if you call it a kebab or a souvlaki, I am never disappointed. Do my thing in Sydney, then on the way back to the airport I try to leave time for a kebab.
In Melbourne, I always seem to end up at the Souvlaki shop on Russell St, near Bourke St, before I hit the Greek pastry shop around the corner on Lonsdale St.
I always try to remember to bring back a big box of the pastries on the way home...(for the family of course).
But I?m digressing. Let?s go back to Cleveland St. I was sitting there eating my chicken kebab and thinking how lucky we are in good ole Oz, lucky because of all the marvellous food on offer. I was also looking at the menu of Turkish Pizzas, and thinking about the fusion of different cultures and cuisines, you know the rap.
That took me back in time to the Mexican Tortas I used to order from the sandwich stands in Baja California. These beauties were made on a special roll, not dissimilar to Turkish bread, and filled with roast beef, avocado, tomato, lettuce and mayo, with a nice bit of hot sauce.
Back then they were only 25 cents, so I guess I just dated myself.
Anyhow, Lynne makes something that is a bit Torta, a bit Turkish Pide, a bit South East Asian and a lot Byron Bay. We made these one year at the Taste of Byron, a street fair for local foodies, and we sold out in about half an hour.
In her about-to-be printed cookbook, she calls it-
TOASTED SPICY TURKISH SANDWICH
1 roasted chicken
1 long loaf Turkish bread
? cup mayonnaise
? cup sour cream
? cup chopped coriander
2 tablespoons taco or chilli seasoning
250ml SPICY SWEET CHILLI SAUCE
sliced red onion
sliced avocado
shredded tasty cheese
salt
pepper
Remove meat from bones and slice. Cut the bread into 4 equal portions and carefully slice lengthwise. Combine mayonnaise, sour cream, coriander and seasoning in a bowl. Spread each half of bread with mayonnaise mixture and drizzle with chilli sauce. On bottom half, lay chicken and season with salt and pepper. Layer red onion, avocado and cheese on chicken and top with other half of bread. In a dry pan over medium-high heat or in a sandwich toaster, toast sandwiches on both sides until heated through. Bread should be crisp and cheese melted. Cut in half and serve hot.
serves 4
advance preparation: Sandwiches can be assembled, wrapped in cling film and refrigerated overnight for grilling the next day.
variation: Sliced roast beef can be substituted for chicken.
vegetarian: Roasted eggplant slices and crumbled feta cheese work well in place of chicken and tasty cheese.
serving idea: Take the pre-assembled sandwiches in the esky and grill at the beach or in the park to beat the heat in the summertime.
You should be able to find our SPICY SWEET CHILLI SAUCE in the
sauce section of many Coles and Aldi stores in the East. If not, you can ring our distributor Manassen Foods, in each state.
They should be able to point you to a store in your area.
Their telephone numbers are on the "where to buy" page of our website, www.byronbaychilli.com
Tasmanians can ring Victoria, and Northern Territory people
can ring SA.
Last but most important, have a really good weekend, and share
some food with your mother if you can. If not, be sure to give
her a call.
Love and good food, the Bolands
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