A short word about tall giraffes…
January 26, 2017
Waterhole pecking order
January 27, 2017
[vc_row][vc_column][vc_column_text]
CARLA’S BEEF SKEWERS
Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”black” style=”dotted” border_width=”2″][vc_column_text]These skewers are the ideal starter to a braai.[/vc_column_text][vc_separator color=”black” style=”dotted” border_width=”2″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
INGREDIENTS
600 g beef steak (I use culotte, but you can also use sirloin or fillet)
20 ml sesame oil
60 ml plum sauce
1 big stick lemon grass, finely chopped
A thumb-size piece of ginger root, finely chopped
2 red chillies, sliced
A bunch of chives, roughly chopped
Flour to dust the skewers
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD
Soak 15 wooden skewers in water to prevent them from burning on the fire.
Mix the oil, plum sauce, soy sauce, lemon grass, ginger, one of the chillies and half the chives in a blender.
Slice the steak very thinly into strips and thread onto the skewers.
Dust the meat with the flour and then pat on the paste.
Braai the skewers on the fire for not more than 2 minutes on each side or shallow fry in a pan.
Garnish with sliced chilli and chives.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
