I am the first to admit I know nothing about football, I heard it’s called a game of two halves and the off-side rule remains a mystery to me. On a recent trip to the UK, my sister Amanda invited me up to Birmingham for a couple of days for a catch up. I hadn’t been back to England since last April. Excited to meet up after some time, she had our evening planned — drinks, snacks and football. The UK was in the midst of the hottest temperatures for years; nothing close to the UAE, but hot enough that trains had been cancelled and the press was making comparing London to Florida.
It was the England versus Tunisia game, and I haven’t watched football since, well, the last world cup. Sport has never really been my thing, I don’t mind a bit of running, I do go to the gym sometimes, but I have never got my head around the game.
My school games lessons were a weekly struggle; I did my upmost to avoid participating in any form of sports. I faked injuries like a true sportsman, ‘lost’ my football boots regularly and even forged the odd sick note.
My sister’s commentary was relentless throughout the match, her knowledge of the game was off the scale. “England’s defence is too week,” she yelled. (I have no idea what she means by this.) I replied, “yes I agree,” and suggested I prepare the ‘halftime’ snacks.
Staring into my sisters’ cupboards there wasn’t really much to choose from. Although, she had promised me snacks? So this was my time to get creative, one of my absolute favourite snacks are nachos topped with melted cheese, tomato, guacamole with a generous serving of jalapenos.
We were fresh out of nachos, so digging deep in the cupboard I came across some large flatbreads. One of the most versatile and affordable ingredients you can buy, I love them.
I have used them as a pizza bases, a pastry substitute or just warmed and served them with a dip. Even when they are past their best, you can blitz them in a food processor with a little garlic powder, cayenne pepper and dried herbs to coat chicken, bake as an alternative to nachos, which I made that night, with extra cheese.
I’ve pretty much used them every way possible.
So here are three of my match perfect ways to use a simple flatbread.
FLATBREAD NACHOS WITH GUACAMOLE, SOUR CREAM & JALEPENOS
Serves 4, prep time 10 minutes, cooking time 15 minutes
INGREDIENTS
3 large flatbreads
100g of grated mozzarella
2 ripe avocados
Juice of a lime
150ml of sour cream
20 sliced jalapenos
4 tomatoes cored and diced
1/2 red onion chopped
Salt & pepper
METHOD
Preheat the oven to 180 degrees. Slice the flatbreads into triangles, place on a baking sheet, and bake in the oven for 15 minutes until crisp. Remove from the oven, arrange the bread evenly on the tray and top with cheese. Return the bread to the oven until the cheese melts. Add the avocado to a bowl with the juice of a lime, season and mash with a fork. Remove the tray from the oven, top with guacamole, sour cream, tomato, jalapenos and red onion and serve.
SPICY CHICKEN LEGS
Makes 12, prep time 15 minutes, cooking time 45 minutes
INGREDIENTS
12 chicken legs skinned
2 flatbreads
1 tsp of garlic salt
1 tsp of paprika
1/2 tsp of cayenne pepper
3 tsp of mixed dried herbs
Juice of a lime
1 tbsp of chopped chives
6 tbsp of flour
3 eggs beaten
METHOD
Preheat the oven to 180 degrees. Wash and skin the chicken, place in a bowl and add the lime juice. In a food processor, blitz the bread and add the dried herbs and spices. Place the egg, flour and breadcrumbs in separate bowls. Coat each piece of chicken with flour, then egg and then breadcrumbs. Place the coated chicken on a baking tray lined with sheet greased baking parchment. When all the chicken is covered, bake in oven for 45 minutes until the chicken’s cooked and the coating is crispy. Squeeze some fresh lime and chopped chives, and serve.
Serves 4, prep time 15 minutes
HUMMUS AND FLATBREAD
INGREDIENTS
For the tahini
1 cup sesame seeds
2 tablespoons olive oil
METHOD
Place the sesame seeds in a dry frying pan over medium heat. Toast the seeds until they are light in colour. Remove from the heat and allow to cool. Next, pour the sesame seeds into a food processor. Blitz the sesame seeds until they form a crumbly paste. Add the olive oil and continue to blend into a smooth paste. You may need to add more oil to make the paste smoother. (You can store the tahini in an airtight container in the fridge for up to three months).
For the hummus
1 can of chickpeas, drained and rinsed
1 garlic clove chopped
2 tbsp of olive oil
2 tbsp of tahini
2 tbsp of cold water
A pinch of salt
4 toasted flatbreads to serve
A squeeze of lemon juice
Cayenne pepper to dust
METHOD
Blitz, all the ingredients in a food processor for one minute, pour into a dish and dust with cayenne pepper. Serve with toasted flatbread.
- Recipes, food styling and photography by Mark Setchfield, follow him on Instagram @gasmarksix.
