One of the best things I get to do because of my blog is going to cookery schools and learning new recipes and skills, and whilst the recipes aren’t always difficult it’s all the extra tit bits professional chefs share with you which money can’t buy. How to chop onions, the professional way, how to make garlic paste and so much more. I love it!
I was on a visit to L’atelier des Chefs to try out Tefal’s Ingenio cookware (which funnily enough I had been admiring the week before at a different event I attended at L’atelier des Chefs) Now, I do love a bit of cookware so was quite excited to be using these pans which have a detachable handle and can go straight from hob to oven, to table and also using the plastic storage lid can be put into the fridge without the need to transfer the contents to another container.
A detachable handle? I was slightly nervous of this at first but after using the system at home for a few weeks I am totally converted! So much so, I used some vouchers I had to add to my collection, I bought a huge 28cm frying pan and a saute pan. And to be honest I use them for everything. The detachable handle is brilliant, my pans look like big cake tins, fit into my teeny tiny cupboard so much better, and even washing them up, they actually fit in the sink. I love them. I plan to add even more when I can. The non stick ability is amazing, perfect for the homemade wraps in this recipe, brilliant for frying without or barely any fat and the pans heat up extremely quickly.
Can you tell I am impressed?
Really, these pans make me want to try out different recipes just so I can go from hob to oven! I haven’t used them to store food in the fridge and that’s probably not something I’ll ever really have a need to. Apart from the space they’ll take up in our small fridge, we rarely have leftovers (if we did it would be so little that I can’t see the point in using a big pan to store it in, but for getting something prepped for another day I can see how this would be a useful feature. The saucepan lids are great too as the handles lie flat, another fab space saving feature, although it’s a shame the lids can’t be used in the oven.
We made a frittata on the day at L’atelier des Chefs, the deep frying pan was perfect to transfer from hob to oven, and I’ve since done it at home, just to try it out again, and it was brilliant!
The recipe I am sharing though is so tasty, I came home and made it again for my daughters and we’ve had it several times since. It’s a fab #fakeaway too! Serve the chicken shawarma & homemade wraps with a mint yoghurt and a red cabbage and green chilli salad. It’s delicious! I’ve also made the wraps using gluten free flour and it does work, they don’t look as neat but it is possible to do.
I’m not sharing the recipe for the yoghurt and salad here but again I’ve since made them many times at home and they are very simple to make: yoghurt, chopped fresh mint & sea salt and for the salad; chopped red cabbage, chopped green chillies, sliced spring onions and sea salt.
Chicken Shawarma & Homemade Wraps recipe…
- Chicken thigh(s) : 12 whole
- Maldon salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
- Smoked paprika : 1 Tsp
- Green chilli(s) : 2 whole
- Ground cumin : 1 Tsp
- Olive oil : 3 Tbsp
- Garlic clove(s) : 2 whole
- Lemon(s) : 1 whole
- Preheat the oven to 200'C.
- Peel the garlic cloves and roughly chop.
- Roughly dice the green chillies.
- Zest the lemon.
- Add the smoked paprika, olive oil, garlic and lemon zest. Blitz all of these ingredients together in the food processor until you have a rough paste. Add more olive oil if needed.Spread this marinade all over the chicken.
- Roast the thighs in the oven for 20 minutes until cooked through.
- Once the chicken is cooked, allow it to cool and then cut it into thin slices.
- Take a wrap and smear on a generous amount of mint yogurt dip, top with the chicken and finish with red cabbage and spring onion. Roll the wrap around the filling and serve immediately.
- Plain flour : 450 g
- Fine salt : 5 g
- Water : 200 ml
- Cumin seed(s) : 1 Tsp
- Mix the flour, water, cumin and salt together in a stand mixer until you have a smooth dough.
- Leave to rest for 15 minutes and then divide it into 6 pieces. Shape into ball shapes and then roll very thinly.
- Whilst rolling the dough, heat a frying pan until very hot. Once hot, place a wrap in the pan and cook until there are dark brown patches and the wrap begins to inflate. Turn over and cook for another 30 seconds. Continue until all of the wraps are cooked. To keep them soft wrap in foil until needed.
Disclosure: I had a lovely morning cooking at L’atelier des Chefs and received a set of Tefal Ingenio induction pans and accessories but all words and opinions are my own.