12 oz. lean beef
12 oz. unsmoked bacon rashers
1 onion, finely chopped
Finely grated peel and juice of 2 lemons
4 tablespoons ground coriander
2 tablespoons ground cumin
1 onion, finely chopped
Finely grated peel and juice of 2 lemons
4 tablespoons ground coriander
2 tablespoons ground cumin
7 oz / ¾ cup crunchy peanut butter
4 fl oz / ½ cup groundnut oil
2 tablespoons clear honey
4 courgettes (zucchini)
Spring onion tassels, to garnish
4 fl oz / ½ cup groundnut oil
2 tablespoons clear honey
4 courgettes (zucchini)
Spring onion tassels, to garnish
Cut beef into 1 inch cubes. Put in a shallow dish. Trim bacon rashers; halve lengthwise.
Stretch bacon rashers on a work surface with a round-bladed knife
drawn flat along each rasher. Roll each up tightly along its length and
add to dish with the cubed beef. Mix together the onion, lemon peel and
juice, coriander, cumin, peanut butter, oil and honey. Pour over beef
and bacon and marinate for at least 1 hour, basting occasionally.
Soak 18 bamboo skewers in water for 1 hour. Peel courgettes
(zucchini), cut in half lengthwise and then into ½ inch chunks.
Alternately thread beef cubes, bacon rolls and courgette (zucchini)
chunks onto skewers. Barbecue on rack over hot coals for about 20
minutes, turning frequently. Serve with boiled rice and garnish with
spring onion tassels.
bacon recipe courtesy of: A Chefs Help
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