Wednesday , December 8 2021

Spiced chickpea kofta

Jon GayBy Jon Devine-Gay, Erpingham House
Chef note:
Kofta Kebab, Flat Bread, Fermented Red Cabbage, Pickled Chilli, Cucumber Yoghurt
This recipe is broken down into 5 mini recipes, which means even if you never fully assemble the dish, you can pick and chose the bits to suit your own culinary creation! Both the red cabbage, and the chillies take over a week to make, so ensure you have planned ahead, alternatively pickled chillies and saukeraut from a supermarket can be used.


For the spice mix:
1tbsp of coriander seeds
1tbp of cumin seeds
1tsp of black peppercorns
1tsp of allspice
1/2tsp of cardamom seeds
1/2tsp of tumeric

For the kebab:
1 tin of chickpeas
I red onion, finely diced
1/2 bunch of coriander or parsley
½ lemon, juiced
200g of silken tofu

For the fermented cabbage:
1 red cabbage
1tbsp of salt
1tbsp of cumin seeds

For the pickled chilli:
450g of chillies, green and mild if possible
40g of salt
35g of sugar
1 litre of cider or white wine vinegar
420g of sugar

For the cucumber yoghurt:
1 x Koko coconut yoghurt
1 cucumber
1/2 bunch of fresh mint
1/2 lemon, juiced

To serve:
4 flatbreads
Hot sauce of your choice (I use Sirracha)

Serves 4


To make the fermented red cabbage:
Finely slice the red cabbage, and massage with the tbsp of salt with your hands (use gloves if you’d prefer not to have purple hands for a fortnight), keep scrunching and mushing together until with the help of 3 cups of tap water your cabbage has produced enough liquid to cover the cabbage when gently pressed. Add the cumin seeds and pack the cabbage into a large Kilner jar or clean plastic container. Use a plate or ball of Cling Film to press on the cabbage to ensure the mix is submerged and leave at room temperature for 7 days. Leave the lid slightly open. Ensure daily the cabbage is covered in the juice, pressing harder if needed.

Once 7 days have passed, taste the cabbage and refrigerate.

To make the pickled chillies:
Slice each chilli length wise, keeping the stalk attached before boiling together the 40g of salt and the 35g sugar with 1 litre of water. Allow to cool before pouring over the chillies in a kilner jar or clean plastic container and press down as above.

Once a week has passed strain off the chillies, and in a pan of water boil 420g of sugar in 1 litre of vinegar. Pour the boiling pickle liquor over the chillies and chill for another couple of days until you are ready to eat them.

For the kebab:
Toast all the spices, before blending into a smooth paste.

Place the chickpeas into an oven tray and bake at 180c for about 15-20 minutes until they begin to dry out.

Place the chickpeas into a blender, with 1 tbsp (or more to taste) of the spice mix.

Finely chop the coriander or parsley whichever you prefer, before adding to the mix. Once the mixture has formed a smooth paste, add the tofu a little at a time until the mixture forms a stick paste. Add the lemon juice and season well.

Shape into Kofta kebabs, either on a stick or just balls if you would prefer.

Bake in a hot oven for 15 minutes until golden and crisp.

For the cucumber yoghurt:
Grate the cucumber and add a good pinch of salt before leaving for 15 minutes to help remove some of the moisture. Squeeze the cucumber in a clean tea-towel, until no more liquid comes out. Mix into the yoghurt with the mint finely chopped, lemon juice and plenty of seasoning.

To assemble:
Warm the flatbreads, place a generous amount of the red cabbage, topped with the kofte, dollops of cucumber yoghurt, pickled chillies as desired and a good drizzle of your hot sauce.

See Jon at the East Anglian Game and Country Fair
Cookery Theatre on Saturday April 27 at 10:30

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