Grilled Tomahawk Steak with Burnt Onion and Chimichurri - Chef Recipe by Charlie Carrington
“Go big, or go home. Tomahawk steak, sometimes called ‘cowboy steak’, is rib eye with an extra-lo...
100 g couscous
4 cloves of garlic
60 g sultanas
1 tsp ground turmeric
1/2 tsp cumin seeds
250 g slow-cooked lamb
70 g feta cheese
4 large sheets of filo pastry
1 Tbs flaked almonds or sesame seeds
1 heaped tsp icing sugar
1/2 tsp ground cinnamon
4 Tbs fat-free natural yoghurt, to serve
1 Tbs harissa or chilli oil, to serve
Place couscous in small bowl, just cover with boiling water, then put a plate on top and leave for 10 minutes.
Meanwhile, peel and finely chop onions and garlic along with sultanas and place in a large pan on a medium heat with a splash of oil, the turmeric and cumin seeds. Fry for around 15 minutes, or until softened, stirring occasionally.
Finely shred slow-cooked lamb, add to the pan and cook for a further 5 minutes, then remove the pan from the heat.
Fluff up the couscous and stir it through the lamb mixture with the crumbled feta, then season to perfection, going heavy on the black pepper.
Preheat the oven to 180 degrees Celcius.
Working quickly so filo does not dry out, lay out the pastry sheets on a clean work surface and brush with oil.
Divide the lamb mixture between them, laying it along the shortest edge of each sheet.
Roll each one up halfway, fold in the sides, then continue rolling up like big cigars.
Place pastries on a non-stick baking tray, brush top side with oil and crumble over almonds, or sprinkle with sesame seeds.
Sieve over icing sugar and cinnamon from a height, then bake for around 25 minutes, or until golden and crisp.
Serve with yoghurt, rippled with harissa or chilli oil, for dipping.
Credits: Jamie Oliver