Curried Beef Kebabs
Curried Beef Kebabs
Ingredients
- 500g beef
- 2 onions
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 tablespoon oil
Method
Peel, and cut the onions in quarters then separate them.
Dice the beef and then onto 4 kebab sticks, interwoven with the onions.
Mix the spices with the oil on a plate and rub the kebabs all over.
Place in fridge for 2 hours.
Remove from fridge 20 minutes before serving.
Season with salt.
Heat a barbecue or griddle pan until hot.
Seal off the kebabs for 5 minutes each side.
Gorse Griddle Breads
Ingredients
- 250g plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon picked gorse flowers, washed patted dry on kitchen paper and coarsely chopped
- 2 tablespoons natural yoghurt
- 125ml warm water
- 1 tablespoon olive oil
Method
Place the flour in a bowl and mix in the salt and baking powder.
Add the gorse, yoghurt, water and oil and mix to a smooth dough.
Cover with cling and leave at room temperature for an hour.
Divide into 4 pieces and place one on a floured surface.
Roll into a ball then roll into a flat oval with a rolling pin about ½ cm thick.
Place on a hot griddle pan or frying pan and when bubbles appear on the surface, flip over.
Cook for 30 seconds on the other side.
Wild Garlic Hummus
Ingredients
- 6 leaves wild garlic, washed, patted dry and roughly chopped
- 400g chickpeas, drained
- Juice 1 lemon
- 2 teaspoons toasted sesame seeds
- 2 tablespoons olive oil
- Salt to taste
Method
Blend together to a smooth puree, and add a bit of water if necessary.
