RENAISSANCE WRAP INSPIRED BY SHREK 2

For the Flatbread Wrap Dough

Combine the flours and salt in a large bowl. Mix to combine.

Add 100 g of lard and rub the fat into the flour mixture until crumbly.

Then, add the egg, milk, and 100 g of water to the bowl. Mix until well combined and a homogenous dough forms. If the dough is too dry, add the remaining water in small increments until the dough is hydrated but not sticky.

Knead the dough on a clean work surface for 8-10 minutes or until the dough is smooth and the dough is no longer tearing.

Roll the dough out to about ½ inch thickness, then fold the dough in thirds. Rotate the dough 90 degrees and repeat the process 3 more times.

Shape the dough into a round and place in the same bowl used for mixing. Cover with a damp kitchen towel and let rest for 20-30 minutes. Divide the dough into 120 g portions.

Working with 1 portion at a time, press the dough into a flat round on a lightly floured work surface (if sticking). Roll the dough out to a round about 3 mm thick.

Preheat a large cast iron skillet or griddle over high heat. Once preheated, cook the dough rounds for about 2 minutes on each side or until bubbling and beginning to brown.

Keep the cooked wraps covered with a clean dish towel until ready to assemble.

For the Roasted Squab

Preheat the oven to 450 °F. Prepare a large rimmed baking sheet with parchment paper and a grill rack.

In a medium bowl, combine the rosemary, thyme, sage, bay leaves, onion, and grapes. Toss to combine and set aside.

Pat the squab dry using paper towels. Stuff the cavities with the herbs/onion mixture, then truss the birds with butcher’s twine (see video for reference).

Brush the exterior of each bird with chicken fat and then season generously with salt and pepper.

Transfer the birds to the prepared sheet tray and roast for 15-20 minutes or until the thickest part of the breast meat reaches 145 - 155 °F.

Let rest for 5 minutes before carving.

For the Pickled Cabbage and Onions

Combine the sliced cabbage, onion, and spices in a heatproof bowl. Fold to combine, then set aside.

In a small sauce pot, combine the water, vinegar, honey, and saffron (if using). Bring the mixture to a simmer, then pour the hot liquid over the sliced vegetables.

Let the mixture sit for at least 30 minutes or let cool to room temperature and refrigerate overnight in a sealed container

For the Mayonnaise

Combine the egg yolks, vinegar, and mustard in a medium bowl. Whisk constantly while slowly pouring in the olive oil.

Continue whisking until the mayonnaise is thickened and smooth.

If the mayonnaise is still too thin after incorporating all of the oil, add more as necessary until desired thickness is achieved.

Season to taste with salt and pepper then refrigerate until ready to use.

For the Chili Rings

Using a vegetable peeler, peel the bell peppers. Cut off the stem and remove the core of each pepper. Slice the peppers into ¼-½ inch slices.

In a large shallow bowl or dish, combine the flour, chili powder, garlic powder, baking powder, salt, pepper, baking soda, and cayenne pepper. Whisk to combine, then slowly pour in the beer while stirring. Once the batter is homogeneous, set aside for 5 minutes.

Meanwhile, add the lard to a large high-walled skillet. Heat the lard to 350 °F.

Dredge the peeled and sliced peppers in the batter, then carefully lower them into the frying oil. Fry the chili rings for about 2 minutes or until golden brown. Transfer the fried rings to a paper towel-lined sheet tray.

For the Assembly

Warm the Flatbread over a burner or in the microwave until pliable. Add a smear of Mayonnaise, then layer the Roasted Squab, Pickled Cabbage and Onions, and fresh cheese.

Fold and roll the wrap around the fillings, making sure to leave one end open. Serve immediately with a side of Chili Rings.