Читать книгу BISH BASH BOSH! - Henry Firth - Страница 35

Tzatziki is a wonderful dip for things like nachos and crudités or simply spread over bread, so make an extra batch of it to use in another meal. You can make these mushrooms a day ahead and reheat them. If you don’t fancy bread, this would make a really great salad box.

SERVES 4.

 2 red onions.

 2 garlic cloves.

 400g shiitake mushrooms.

 3 tbsp olive oil.

 2 tbsp red wine vinegar.

 2 tsp dried oregano.

 1 tsp dried thyme.

 1 tsp dried rosemary.

 ½ tsp smoked paprika.

 ½ tsp sugar.

 1 tsp salt.

 1 large tomato.

 ½ head baby gem lettuce.

 4 Greek pitta breads (roughly 20cm in diameter)

FOR THE TZATZIKI.

 ½ cucumber.

 1½ tbsp salt.

 1 lemon.

 1 small garlic clove.

 4 fresh mint leaves.

 10g fresh dill.

 200g thick coconut yoghurt.

 a drizzle of olive oil.

 salt and black pepper.

Fine grater or Microplane. 2 frying pans. Clean tea towel. Cut out 4 23 x 23cm squares of parchment paper.

First make the tzatziki. Peel the cucumber and grate it into a bowl. Sprinkle over the salt and stir to coat. Set aside for 15 minutes.

Peel and thinly slice the onions for your gyros. Peel and grate the garlic. Cut the mushrooms into 1cm-thick strips.

Put a frying pan over a medium heat and pour in 2 tablespoons olive oil. Add half the sliced onion and fry for 3–4 minutes. Add the garlic and stir for 2 minutes. Add the remaining olive oil. Tip in the mushrooms and stir them into the onions for 3–4 minutes. Add the red wine vinegar, oregano, thyme, rosemary, paprika, sugar and salt. Fold everything together and cook for 7–8 minutes. Reduce the heat to low and keep warm, stirring occasionally.

To finish the tzatziki, tip the cucumber into the middle of a clean tea towel, gather up the edges and squeeze out the excess water. Put the strained cucumber back into the bowl. Cut the lemon in half and squeeze over the juice of one half, catching any pips in your other hand. Peel the garlic and finely grate it into the bowl. Finely chop the mint leaves and dill and add them to the bowl. Pour over the coconut yoghurt and mix everything together with a spoon. Taste and season with more lemon juice, if necessary, salt, pepper and a drizzle of olive oil.

Thinly slice the tomato. Shred the lettuce.

Warm the pitta breads. Put the second frying pan over a medium heat. Gently warm the pitta breads in the pan for a minute on each side.

Lay the squares of parchment paper on a clean surface and put a pitta on each one. Spread with a generous helping of tzatziki. Top with the lettuce, tomato slices, an equal serving of the mushroom mixture and the rest of the sliced onion. Wrap your gyros up in the parchment paper and serve immediately.