Tandoori Sausages with Gluten Free Garlic Naan

GF RSF NF 
Serves: 4

Ingredients:

FOR THE SAUSAGES
2 tbsp tandoori paste
2 tbsp Greek yoghurt or plain dairy free yoghurt
8 PEPPERCORN Sausages (4 beef and 4 chicken)

FOR THE RAITA
1 cup (280g) Greek yoghurt or plain dairy free yoghurt
1 Lebanese cucumber, halved, seeds removed, finely chopped
1/2 cup mint leaves or coriander, finely chopped, plus extra leaves to serve

FOR THE PINEAPPLE AND CHILLI SALSA 
1/4 pineapple, cut into 1 cm cubes 
1 long red chilli, seeds removed, finely chopped
1/4 bunch coriander, leaves picked, chopped, plus extra leaves to serve
1 tsp extra virgin olive oil 
Pinch of salt

SIMPLE GARLIC NAAN
1 1/2 cups YES YOU CAN Gluten-Free Self-Raising Flour
1/2 cup coconut yoghurt (or Greek-style dairy-free yoghurt)
1 tbsp extra virgin olive oil (plus more for brushing)
1/2 tsp sea salt
2 cloves garlic, finely grated or crushed
1 tbsp chopped fresh parsley or coriander
Melted beef-tallow, ghee, butter, or olive oil, for brushing

Method:

For the sausages, combine the tandoori paste and yoghurt in a bowl. Add the Peppercorn sausages and mix well to coat. Cover and chill for 30 minutes to marinate and soak up all the flavour. Preheat the oven to 200°C and line a baking tray with baking paper. Thread sausages horizontally onto 2 metal skewers, place on a baking tray and transfer to the oven for 15-20 minutes or until sausages are crispy on the outside and cooked through. This is a good time to make your trimmings. 

For the raita, combine all listed ingredients in a bowl and season to taste. Set aside. 

For the salsa, combine all ingredients in a bowl and season with salt. Set aside.

For the garlic naan, to make the dough, in a bowl, mix flour, salt, garlic, yoghurt, herbs and olive oil until it forms a soft dough. Knead gently with your hands for 1 to 2 minutes until smooth. Let it rest for 5 to 10 mins (optional, but helps texture). Shape the naan by dividing dough into 4 equal balls. Lightly dust a clean surface with flour and roll each ball into a naan shape, about 5 mm thick and round. Cook it hot by heating beef-tallow, or fat of your choice, a non-stick or cast iron pan over medium-high heat. Cook each naan for 1 to 2 mins on the first side, bubbles will appear. Flip and cook another 1 to 2 mins until golden brown with charred spots. Sprinkle with more garlic and fresh herbs if you’re feeling fancy.

To serve, top the naan with sausages and scatter with extra herbs, serve with raita and pineapple and chilli salad.