Dishoom at Home 0

Vegan Sausage Naan Roll Kit

£16.00
Serves 2
Enjoy Vegan Sausage Naan Rolls at home at any time of day, with first-class vegan sausages specially developed for Dishoom with renowned chef Neil Rankin. This kit contains everything required to enjoy two Naan Rolls, plus an extra naan dough ball for experimentation. With Chai spices and loose-leaf Darjeeling tea; for delicious Dishoom chai for two. For every kit you enjoy, we donate a meal to Magic Breakfast. Packed with love by Dishoom chefs and delivered nationwide* between 9am-6pm on your chosen date. *Delivery area covers the UK mainland, with some exclusions in Scotland due to the transit time required. Please use our postcode checker to check if we can reach you.

If you’d like to send a large order (10 or more) kindly email us

Contents

Kindly refrigerate kits on arrival and enjoy within 24 hours of receipt.


Ingredients

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Vegan sausages - developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices will enhance your umami. Naan doughballs – including a spare, for experimentation Tomato-chilli jam – a house recipe, made with tomato, ginger, garlic, green chilli, rice vinegar and sugar Coriander You’ll Also Need ~ A large frying pan, oven tray, kitchen foil, rolling pin (or use a cylindrical bottle or container if you don’t have one). A little oil, for rolling the dough. A clean tea towel.

Instructions

1. If your dough balls have been kept in the fridge, allow them to come to room temperature before you begin. Start making your Masala Chai just before your sausages hit the pan for perfectly timed readiness. 2. Place a frying pan over a medium-high heat and add 1-2 tsp of vegetable oil. Fry the sausages, turning regularly, until very nicely browned and the skins are slightly crisp (6-8 minutes). Allow to rest in the warm pan or on a pre-warmed baking tray while you prepare the naans. 3. Very lightly oil your work surface (no flour needed), then take a doughball and use a rolling pin to form a round shape approximately 2mm thick and 20cm across. Allow the flattened dough to rest for 1 minute. 4. Place a large frying pan onto the highest heat on your hob. The pan needs to be very hot – this is essential for a good, fluffy naan. 5. Heat your grill to its highest setting. Position the rack to allow just enough space for your frying pan to slide in-between rack and grill. 6. Remove the pan from the hob and slide it under the grill. The naan should bubble and puff up quickly, and start to brown. Watch very carefully; do not allow it to touch the grill or become crispy; it should take around 45-60 seconds. 7. Remove the cooked naan from the pan and wrap in a clean tea towel to keep warm. Place the frying pan back on the hob and repeat the method with the remaining doughballs. 6. To assemble, place the naan on a chopping board with the smoother side facing up and spread with cream cheese. Lay vegan sausage on one side (and 1 or 2 fried eggs, if you like). Drizzle 1 tbsp tomato-chilli jam over the vegan sausage and add a few coriander leaves. Fold the naan in half then slice it across the middle. Garnish with some extra coriander and tomato-chilli jam. Importantly – take a lovely photo to make all your friends envious, and then tuck in.

Kind words

LULU GRIMES

Bacon naan roll kit plus an extra egg, easy peasy to follow the instructions and make at home. Almost as good as the original (ambience in my kitchen nowhere near as good).


LISA MARKWELL

The Dishoom bacon naan kit which is superb, delicious, gratifying to make (blistering the dough in the grill etc) and best of all for every kit they donate a meal to Magic Breakfast.


MARINA O'LOUGHLIN

Once assembled with filling, the whole thing tastes exactly as it does in the restaurant. Impressive: a small amount of faff for a big payoff. The infatuation continues.


JAY RAYNER

The good things to have come out of this crisis are few, but a Dishoom bacon naan at home is one of them.


TOM PARKER-BOWLES

Sheer class, as ever.


NICK LANDER

The instructions are easy to follow and the result, I have to say, was very good. The right combination of saltiness and meatiness from the bacon and the sweetness of the naan were offset by the tanginess of tomato-chilli jam and refreshed by the coriander.