Simply Beef and Lamb

Shaefn

Midlands winner 2009

Shaefn Lawley (15),

from Ludlow in Shropshire, who cooked ‘Warm Winter Kebabs with Seasonal Salad and Black Onion Seed Tortilla Rounds’ on the day for the judges.

 

 

Warm Winter Kebabs with Seasonal Salad and Black Onion Seed Tortilla Rounds

Serves 2
Preparation time: 45 minutesCooking time: 15 minutes

Ingredients:

For the Tortilla Rounds:

25g gram flour
50g plain flourLarge pinch salt
8g vegetable shortening, eg Cookeen
1 tsp black onion seeds

For the Seasonal Salad:

100g red cabbage
1 medium beetroot, peeled and cut into small pieces
½ medium red onion, finely chopped
1 handful fresh curly parsley, stalks removed and finely chopped
2 tsp capers, rinsed
Juice of half a lemon
a glug of extra virgin olive oil
a sprinkle of salt

For the Kebabs:

225g Quality Standard beef mince
1 shallot, peeled and finely chopped
1 small red chili
1 inch piece fresh root ginger, peeled and finely chopped
1 handful fresh flat-leaf parsley, stalks removed and finely chopped
15g dried cranberries, chopped
2 tsp paprika
2 tsp ground cumin
salt & pepper
oil, for coating

For Serving:

A brush of homemade beetroot and date chutney
1 tsp homemade beetroot chutney
1 tsp crème fraiche
Beetroot dust, to garnish

Method:

For the Tortilla Rounds:

  1. Sieve together the flours and the salt. Rub in the vegetable shortening so the mixture resembles fine breadcrumbs. Stir in the black onion seeds. Add a little water to form a dough, cover and leave to one side.

For the Seasonal Salad:

  1. Using a mandolin, finely slice the red cabbage and add to a large bowl with the remaining salad ingredients.

For the Kebabs:

  1. Place minced beef into a bowl and add the remaining ingredients except the oil. Mix well and divide the mixture into 8 equal portions.
  2. Roll each portion into a ball, pass a cocktail stick through the middle and mould into a kebab shape. Brush each kebab with a little oil.
  3. Heat a griddle pan until hot and cook kebabs evenly, turning regularly.
  4. Roll out tortilla dough and cut into rounds. Heat a second griddle pan and cook for 1-2 minutes on each side.
  5. Serve with a brush of beetroot and date purée, a quenelle of beetroot chutney and crème fraiche and a sprinkle of beetroot dust and enjoy!