Tim Key

Tim Key Instagram – KEBAB RISOTTO
I’m the Snack Hacker, demonstrating fast, easy, innovative ideas for tasty bites.
Poet, comedian, actor, author, film-maker, star of Mid Morning Matters and This Time with Alan Partridge, Perrier Award Winning live performer and all round creator Tim Key (@timkeypoet) joined me with a sensible and resourceful recipe for a ‘morning after’ feast. And it really was superb. Tim’s new book ‘Chapters’ is released in bookshops on Feb 14th.
INGREDIENTS:
1 cold doner kebab from the night before, meat removed and shredded
1 onion, chopped
2 cloves garlic, crushed
a pair of handfuls of risotto rice
some lager, like Kronenbourg 1664
chicken stock (about a pint)
tahini
houmous (I used @smorls, the best houmous in Brighton)
sumac
lemon
fresh coriander, chopped
preserved chillis
METHOD.
Sweat the onions and garlic in some oil and butter until translucent and then add half the doner meat. Fry until well-cooked. Add about a teacup of lager and cook out until it’s almost all evaporated away. Now add ladlefuls of stock, stirring constantly to work the starch in the rice and make it creamy. Keep adding until the rice is just the wrong side of cooked but only just. Pour in a generous slug of tahini and stir through. It might need slaking down with a little water. While it settles fry the remaining half of the kebab meat over a high heat until really crispy. Serve the risotto in a bowl, top with houmous, then the crispy doner meat, coriander, a squeeze of lemon, a sprinkle of sour sumac and dress with a long preserved chilli.
AND REMEMBER you can find all my Snack Hacker episodes, FULL SCREEN as well as longer edits of some of them on my YOUTUBE. Just search for George Egg or Snack Hacker.
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