Sheekh Kebab means kebab on a skewer, traditionally made on an outdoor grill over charcoals that add as much colour as it does flavour to the kebab. Sheekh Kebab is a a type of Kebab, popular in South Asia, made with spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. It is cooked on a barbecue, or in a tandoor. The kebabs can be made in your oven.
- 1 jalepino(or to taste)
- handful fresh cilantro
- 10 leaves mint
- 2 lbs lean ground beef(lamb or chicken
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1.5 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp freshly ground cumin
- 1 tsp garam masala
- 1 small onion
- 2 tbsp finely chopped cilantro
- In a blender, puree the onion, cilantro and mint leaves.
- Put the meat, in a medium bowl, add the rest of the ingredients and mix together.
- Let the mixture rest in the fridge for a couple of hours or overnight.
- Make the kebabs, using the skewers.
- BBQ the kebabs, rotating as needed to brown on all sides, till they are cooked inside. about 20 minutes.
- Once cooked slide the kebabs on a plate, sprinkle with diced onions and cilantro and serve with raita and Ambli and or green chutney.
- Serve it with spiced potatoes, and/or vegetarian rice or Naan.
- If you are grilling the kebabs in the oven, preheat the oven to 450 degrees. Place the rack in the upper third of the oven.
- Grill the kebabs for 20-25 minutes rotating as needed to brown the kebabs on all around.
You can buy the pastry or make your own. You will find the pastry in the freezer in the grocery store.
Short crust Pastry
- 1 lb all purpose flour
- pinch of salt
- 1/2 lb butter
- 4 tbsp cold water
- 2 carrots, sliced down the middle
- 2 large potatoes, scrubbed and cut in half
- 1 large (swede) rutabaga, cut into wedges
- 2 parsnips, peeled and cut in half
- Sea salt flakes
- freshly ground black pepper to season
- 350 gms ground lamb
- 40g butter
- 1 large brown onion, diced
- 3 cloves garlic
- 100g frozen peas
- 2 eggs
- 150 g cheddar cheese
- 2tbsp sesame seeds
Short Crust Pastry
- In a medium mixing bowl, add the flour and the salt.
- Cut butter into small pieces, (about 1/2 inch cubed), and rub into the flour. The mixture should be like bread crumbs.
- Stir into the mixture with the a fork.
- Form the pastry into a ball with your finger tips.(you may need a little more water)
- Lightly flour the rolling pin and board.
- Turn out the pastry on to the board, and with light, quick, forward strokes roll out to the thickness required.
- Cut and use the pastry as directed by the recipe.
- Preheat oven to 400 degrees. Line 2 large oven baking trays with baking paper.
- Put vegetables in a large bowl, drizzle with a generous amount of oil, season and toss to coat. Transfer to a large baking dish and roast for 60 minutes.., or until tender, turning vegetables a few times. Remove from the oven and set aside to cool.
- Roughly dice vegetables. Increase oven to 200 degrees C fan forced(400 degree F)(220 degrees C conventional, 425 degrees F) Put a medium pan over medium heat. Add a little oil and ground meat, and cook, breaking up, until brown and crisp. Drain off any excess oil and transfer to a large bowl.
- Put a medium saucepan over low heat,; Add a little oil, butter, onion, garlic and season. Cook gently for 10 minutes, until softened. Add onion mixture, peas, 1 whisked egg and cheese to ground meat and stir to combine. Gently mix diced vegetables through.
- Divide dough evenly into 10 pieces. On a clean, dry bench, roll out each piece into a circle, about 18cm-dia.(8inches) Brush circles with remaining whisked egg, place filling in centre of each and bring edges together, crimping pasties closed. Move to the trays, brush with egg and sprinkle over sesame seeds. Bake for 20-25 minutes until golden.
Note: I rolled out the pastry to 1/4” thick and cut a 5” round, to make smaller pasties.
Paya is a traditional food from the Indian Subcontinent.
Paya is a soup made with Lamb or Mutton trotters. Paya means leg in Hindi.
It is also served at various festivals and gatherings, or made for special guests. Paya
is served for breakfast or brunch and is served with bread or Naan.
- 5 lbs Paya
- 10 cloves
- 1 tsp black pepper
- 1 cinnamon stick
- 6 cardamom
- 1 tsp cumin
- 2 lbs sliced onions
- 1.5 lbs tomatoes
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 jalepino chopped
- 1 tsp chilli powder
- 2 tbsp dhana jeera
- 1/2 tsp haldi
- 1 can tomato puree(6 oz)
- 2 tsp salt
- juice of lemon/lime
- 1/4 cup chopped cilantro
- 1 tsp garam masala
- Rinse paya in cold water and put it in a large saucepan with 4 cups of water. When it starts to boil, remove it from the heat, drain it and rinse the paya. Return it in the saucepan.
- Add the rest of the ingredients, add 5 lt of water and bring it to boil, lower the temperature to med, and cook it for an hour, to till everything starts to fall apart.
- Add lemon juice,
- Sprinkle it with cilantro and garam masala before serving.
Serve it with french bread/naan.
You can slow cook the paya in a preheated 350 degree the oven for 2 hrs.
Bring the paya to a boil. drain, and rinse it. Add the rest of the ingredients and pressure cook for 40 minutes
Inspired by Beef Wellington, the clasic of the 1960s , this mini make-ahead version has fewer steps and ingredients.
- 3 tbsp dijon mustard
- 1 tbsp chopped thyme(or 1 tsp dried)
- 1/4 tsp each salt and pepper
- 12 oz beef tenderloin premium oven roast. cut in1” cubes
- 1 pkg(450g) frozen butter puff pastry, thawed
- 1 egg
- In bowl, mix together mustard, thyme, salt and pepper, add beef, tossing to coat.
- On lightly floured surface, roll out 1 of the pastry to 12” square, cut into 16 squares. Repeat with remaining pastry.
- Lay 1 piece mustard-coated beef in centre of each square. Brush edge with water. Bring up corners and pinch together in centre, pinch sides closed. Place on parchment paper-lined or greased baking sheet. Refrigerate for 30 minutes.(Make ahead. Cover and refrigerate for up to 12 hours).
- Beat egg with 2 tsp water; brush over pastry. Bake in 425 degree F(200 degree C) oven until golden brown and puffed, about 15 minutes.
- Serve warm.
- Serve with horseradish sauce.
A sausage Roll is a British savoury pastry snack, popular in Commonwealth nations and beyond.
- 1 onion, finely chopped
- 1/2 cup firmly packed carrots,
- 1-1/2 lb lean ground beef
- 1/2 cup bread crumbs
- 1/2 tsp finely chopped ginger
- 1/2 tsp finely chopped garlic
- 2 tbsp Ketchup
- 2 tbsp HP sauce
- 1 tsp salt(or to taste)
- 1/2 tsp finely ground black pepper
- 2 tbsp chopped parsley
- 1 pkg puff pastry, partially thawed
- 2 tbsp bread crumbs (extra for dusting)
- 1 egg beaten
- 2 tsp sesame seeds(optional)
- Extra Ketchup to serve
- Line 2 oven trays with baking paper.
- In a large bowl, using a wooden spoon mix onions, carrots, ground beef, bread crumbs, ginger, garlic, Ketchup, HP sauce, salt, black pepper. and chopped parsley.
- Roll pastry on a floured surface to 1/8 inch thick.
- Cut into 4 inch stripes.
- Brush with egg and sprinkle some bread crumbs.
- Put the meat mixture in a large ziplock bag and snip 1 corner. Pipe mince mixture down 1 long edge of 1 pastry strip.
- Roll up firmly to enclose filling. Repeat with remaining mince mixture, pastry and egg, reserving a little egg.
- Put sausage rolls on prepared trays and freeze for 30 minutes.
- Preheat oven to 400 degrees.
- Brush sausage rolls with egg, then scatter over sesame seeds.
- Cut each roll to desired size(2 to 2-1/2”), make a small cut in the centre(to let out steam).
- Bake sauceage rolls for 25-30 minutes or until golden brown and cooked through.
- Let it cool for 10 minutes, before serving.
- Serve with Ketchup or chilli sauce
Rolled pastry Ziplock bag with meat mix, corner snipped Meat Mix on Pastry Sausage Rolls
Curry Puff is a small pie filled with meat and baked.
Puff pastry can be bought at any grocery store in their freezer section. Some bakeries sell puff pastry by the pound.
These pies can be made into any size you want.
- 1 lb ground beef or lamb
- 1/2 tsp crushed ginger
- 1/2 tsp crushed garlic
- 1/2 tsp freshly ground black pepper
- 1/2 tsp freshly ground cumin
- 1 tsp salt
- 2 tsp madras curry powder
- 1 tsp sugar
- 1 small onion finely chopped
- 1 pkg frozen puff pastry
- In a medium saucepan, cook the meat. Add 1/4 cup water, ginger, garlic, black pepper. cumin and salt. Cook stirring and breaking the lumps for 10 minutes, till the meat has changed colour and all the liquid has evaporated.
- Remove the saucepan from the heat, add curry powder, sugar and onion and mix well. Let it cool completely.
- Follow the instructions for the pastry.
- Roll the pastry to a 1/4 of an inch. Cut it into 4” square.
- Add a tsp of fill in half the square diagonally, brush the sides with egg wash. Fold it into a triangle, put it on a greased baking dish 1” apart.
- Egg wash it.
- Bake in a preheated 400 degree oven for 25 minutes.
Curry Puff using Samosa Press
- Roll the pastry into two 8 1/2 inch squares.
- Dust the samosa pres with white flour.
- put 1 pastry on the press.
- Put a teaspoon full of the filling on each section of the press.
- Egg wash the second piece of pastry.
- Put this on top of the meat and with a rolling pin roll it. It will make 8 pastries.
Matoke is the fruit of a variety of starchy banana, commonly refered to as cooking banana. The fruit is harvested green and thencooke, and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steamed-cooked, and the mashed meal is considered a national dish in both countries. Matoke are peeled with a knife, wrapped in the plant’s leaves nd set in a cooking pot(Swahili; sufuria) atop the banana stalks. The pot is then placed on a charcoal or wood fire and the matoke is steamed for a couple of hours, water is poured into the bottom of the cooking pot multiple times. The stalk s in the bottom of the pot serve to keep the leaf-wrapped fruits above the level of the hot water. While uncooked, matoke is white and fairly hard; cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves and often served on a fresh banana leaf. It is eaten with a sauce made of vegetables, ground peanuts, or some kind of meat.
- 1 lb matoka (green Bananas)
- 1 tsp salt
- Put the bananas in a large pot, cover it with water and boil for about half an hour on med to hot heat. The banana skin will crack and the bananas are soft.
- Remove from the pot and peel the bananas.
- Mash them up with a potato masher.
Serve it With Nyama or Kuku. (Light meat or chicken curry) or peanut soup.
- 2 lbs Lamb, Beef or Mutton with bones
- 2 medium onions thinely sliced
- 2 medium tomatoes finely chopped
- 1 tbsp green masala
- 2 tsp madras curry powder
- 2 tsp salt
- 4 cups water
- 1 tbsp chopped cilantro for garnish
- Remove the fat from the meat and cut it into 1 inch cubes.
- Add rest of the ingredients and let it cook on medium heat for an half hour. If the meat is not soft to the touch cook it for another 15 minutes.
- Sprinkle with cilantro and serve.
This recipe I found in Australian Woman’s weekly in 2015. Amina Elshafei’s recipe reflects her dad’s Egyptian and mum’s Korean Heritage.
She writes “Growing up,I learnt one important lesson at the dinning table – never to underestimate the importance of food in life.
I am very blessed to have been brought up in a household where sharing food is never considered just as a means of sustaining life, but rather as an enjoyable experience that continues to create more stories”
- 1 tbsp olive oil
- 1 small brown onion, finely chopped
- 1 tbsp finely chopped lemongrass
- 2 cloves garlic, crushed
- 1 tbsp finely grated ginger
- 2 lbs minced lamb
- 3 green onions chopped coarsely
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1/4 tsp sesame oil
- 1 egg beaten
- 1/2 cup breadcrumbs
- 1 tbsp mint leaves
Sweet Lime Dressing
- 1/4 cup sweet chilli sauce
- 1 tbsp water
- 1 tbsp lime juice
- 1 tbsp finely chopped fresh cilantro
- Heat olive oil in a large frying pan over medium high heat; cook the onion, lemongrass, garlic and ginger, stirring for 4 minutes or until onions are soft. Cool.
- Combine onion mixture in a large bowl with lamb, green onions, sauces, sesame oil, egg and breadcrumbs. Shape mixture into 12 patties; cook, in batches. over medium heat, in a large oiled frying pan until browned and cooked through.
- Meanwhile boil, steam or microwave rice until tender; drain.
Sweet Chilli Lime Dressing:
- Combine ingredients in a screw-top jar; shakewell.
Serve it with rice or fries and salad.