Heston Blumenthal's beef kebabs in spicy tomato sauce recipe

Heston Blumenthal's beef kebabs in spicy tomato sauce recipe

Heston Blumenthal says: "slow-simmered, gutsy tomato sauce and a deftly reduced mixture of onion, garlic, jalapeños and beef jus are the keys to these kebabs."

Leave eight long and thick wooden skewers in water for about half an hour before barbecuing in steps 5 and 6.

Ingredients

For the spicy tomato sauce
  • 30 g olive oil
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 small onion, finely chopped
  • 400 g vine tomato, cut into 8 wedges
  • 2 cloves garlic, crushed
  • 80 g tahini
  • 1 tsp smoked paprika
  • 1.1 oz olive oil
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 small onion, finely chopped
  • 14.1 oz vine tomato, cut into 8 wedges
  • 2 cloves garlic, crushed
  • 2.8 oz tahini
  • 1 tsp smoked paprika
  • 1.1 oz olive oil
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 small onion, finely chopped
  • 14.1 oz vine tomato, cut into 8 wedges
  • 2 cloves garlic, crushed
  • 2.8 oz tahini
  • 1 tsp smoked paprika
For the beef
  • 20 g grapeseed oil
  • 30 g onion, finely chopped
  • 0.75 tsp garlic, finely chopped
  • 0.75 tbsp fresh jalapeños, chopped
  • 0.5 tsp red chilli pepper, finely chopped
  • 25 g ground almonds
  • 200 g finishing jus for beef
  • 8 g parsley, chopped
  • 400 g beef mince
  • 0.5 lime, juice only
  • 1 pinch ground cinnamon
  • 1 pinch salt and black pepper
  • 0.7 oz grapeseed oil
  • 1.1 oz onion, finely chopped
  • 0.75 tsp garlic, finely chopped
  • 0.75 tbsp fresh jalapeños, chopped
  • 0.5 tsp red chilli pepper, finely chopped
  • 0.9 oz ground almonds
  • 7.1 oz finishing jus for beef
  • 0.3 oz parsley, chopped
  • 14.1 oz beef mince
  • 0.5 lime, juice only
  • 1 pinch ground cinnamon
  • 1 pinch salt and black pepper
  • 0.7 oz grapeseed oil
  • 1.1 oz onion, finely chopped
  • 0.75 tsp garlic, finely chopped
  • 0.75 tbsp fresh jalapeños, chopped
  • 0.5 tsp red chilli pepper, finely chopped
  • 0.9 oz ground almonds
  • 7.1 oz finishing jus for beef
  • 0.3 oz parsley, chopped
  • 14.1 oz beef mince
  • 0.5 lime, juice only
  • 1 pinch ground cinnamon
  • 1 pinch salt and black pepper
To serve
  • 1 sprinkling toasted flaked almonds
  • 1 handful fresh coriander
  • 4 warmed pitta bread
  • 1 sprinkling toasted flaked almonds
  • 1 handful fresh coriander
  • 4 warmed pitta bread
  • 1 sprinkling toasted flaked almonds
  • 1 handful fresh coriander
  • 4 warmed pitta bread

Details

  • Cuisine: Middle Eastern
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 45 mins
  • Cooking Time: 45 mins
  • Serves: 4

Step-by-step

  1. Start with the sauce heat the oil in a pan over medium heat and add the peppers. Sweat them with the red chilli, onion, tomato and garlic, cover and cook for about 20 minutes, until soften. Remove from the heat.
  2. Add the tahini and, using a hand blender, blitz until smooth. Add the paprika and season with salt and freshly ground white pepper then set aside to serve with the kebabs.
  3. For the kebabs heat the oil in a pan over medium heat, add the onions and sweat them with the garlic, jalapeños, chilli and ground almonds for about 8-10 minutes. Pour in the finishing jus and simmer for 5 minutes. Strain this mixture reserving any liquid jus. (This remaining jus will be used to glaze your kebabs after they are cooked.)
  4. Mix all the remaining ingredients for the kebabs in a bowl, add the cooked onion mixture from step 3, season with the ground cinnamon, salt and freshly ground black pepper, then mix well.
  5. Divide into 8 portions and shape into a log around 8 pre-soaked wooden skewers.
  6. Place the kebabs on a hot barbecue, rotating them every couple of minutes until cooked through, approximately 10-15 minutes. When the beef is thoroughly cooked through, and there is no pink meat, remove from the barbecue and brush with the reserved beef jus.
  7. Finish with some toasted flaked almonds and freshly chopped coriander.
  8. Serve these kebabs with the spicy tomato sauce in a warm pitta.

Recipe devised by Heston Blumenthal for Waitrose.com

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