Flat Breads are popular the world over and in this episode Anna shares her recipes for a few of her favorites. Meet Anna Haugh-Kelly Anna is the head chef of Gordon Ramsay’s London House restaurant, and here share her recipe for Gremolata Crusted Yellow Fin Tuna.
The details are enough to make you wince, but the native Dubliner is clearly no pushover. Gremolata Crusted Yellow Fin Tuna, Golden Beetroot, Anchovy By Anna Haugh From Saturday Kitchen Ingredients For the flatbreads 250g/9oz plain flour, plus extra for dusting ½ tsp ground turmeric 2½ tsp baking powder pinch salt 1½ tsp caster sugar 50g/1¾oz plain yoghurt oil, for brushing 35g/1¼oz crème fraîche, to serve For … This yeast bread is so versatile your family will beg you to keep plenty on hand.
Then Anna demonstrates how to get the pocket in a Middle Eastern Whole Wheat Pita. Add the yoghurt to the bowl. It’s perfect as a scoop for a dip or ideal as the basis of the main dish. To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Anna finishes up by making the flattest of the flatbreads—Crispy Seed Lavash. She starts with simple, yet delicious Indian Naan Bread. This flatbread recipe makes a bread that’s soft and chewy. Anna has experienced all aspects of the restaurant industry over the last 20 years, and brings all that experience, plus a pinch of Irish know-how, to the Ready Steady Cook kitchen. “At Pied à Terre chefs would say things to try to wind me up like, ‘you’re a bit like a man, your weakness is that your mind is a bit fragile’,” says Haugh.
Flatbread, homemade and fresh from the oven, is simply irresistible. Once you make this easy recipe, you’ll never buy it again. Anna Haugh is recalling her time in some of London’s most notoriously tough kitchens.
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