Roast cull yaw flatbreads with chilli sauce

111 Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4


By David Carter
From Saturday Kitchen

Ingredients

For the cull yaw

  • 1 cull yaw or lamb breast
  • 1 tbsp vegetable oil
  • sea salt

For the pickled red chilli

  • 200ml/7fl oz cider vinegar
  • 3 tbsp caster sugar
  • 4 red chillies, thinly sliced

For the slaw

  • ½ hispi cabbage, chopped
  • ¼ red cabbage, chopped
  • 1 red onion, chopped
  • ¼ cucumber, chopped
  • 1 large carrot, peeled and chopped
  • bunch fresh mint, finely chopped
  • 1 lime, juice only

For the chilli sauce

  • 100g/3½oz gochujang
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • 1 garlic clove, chopped
  • 1 thumb-sized piece fresh root ginger, peeled and chopped
  • 1 lime, juice only

To serve

  • 20g/¾oz black sesame seeds
  • 20g/¾oz white sesame seeds
  • 200ml/7fl oz soured cream
  • 4 flatbreads
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