Cholent Stew with Flat Bread Inspired by Martin Parr’s photograph, ‘Hebden Bridge, Steep Lane buffet lunch’ https://artscouncilcollection.org.uk/artwork/hebden-bridge-steep-lane-buffet-lunch INGREDIENTS: Cholent 2 onions, chopped 2 small potatoes, cubed 1Kg beef stew meat, cubed 100g pearl barley 50g kidney beans 1 tablespoon paprika 1 teaspoon cumin 1 teaspoon turmeric 1⁄2 teaspoon chili powder 2 tablespoons honey 3-4 cups of water Salt and pepper Fresh chopped mint(for garnish)
Flat Bread 200g plain flour 1/4 tsp salt 100ml warm water 2 tbsp oil (olive, sunflower or vegetable), plus extra for cooking
RECIPE: For the Cholent 1. Place the onions and potatoes in the bottom of the slow cooker. 2. Top with the beef. 3. Sprinkle the meat with salt and pepper. 4. Add the barley and kidney beans, then sprinkle on the paprika, cumin, turmeric and chili powder. 5. Drizzle with the honey and then pour the water over the top to cover the beans. 6. Cover the slow cooker and cook on low heat overnight, or for at least 8 hours. For the Flat Bread 1. Place the flour and salt in a large bowl and trickle on the water bit by bit. 2. Mix the water and flour mixture together. 3. Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a bit more water. 4. Knead the dough for 5 minutes 5. You can cook the breads straight away or leave the dough to stand for about 30 minutes. 6. Divide the dough into four to six balls 7. On a clean surface, roll each ball of dough one at a time until about 2cm thick. pick up and move them around so the flatbread often so they don’t stick. 8. Heat a large frying pan. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side. Flip the flatbread and cook for a couple of minutes on the other side. Keep the cooked flatbreads warm, wrapped in foil. TO SERVE: Portion the cholent in bowls with a flat bread for dipping. Sprinkle the top of the cholent with freshly chopped mint.