Your link here...     

  

 Contact


Olivier@Duhamel.bz

 


 

Drawings - title

 Search the site

Custom Search

B L O G
 

 

 Menu


   Home

   Sculptures
   Drawings
   Ceramic
   Body Casting  
   Where to buy
  
Exhibitions
   Models
   Commissions
   Testimonials
   About the artist
   Sales Tools
   Online shop
   Blog
   Contrepets
   Early works
   Links
   Latest update

 


 














 

20 January 2008 -  Beef Kebabs

Easy kebabs for a delicious and nutritious summer lunch cooked on the barbecue.

One of the most important steps of this recipe is to remember to soak the bamboo skewers in water for 12 hours before making the kebabs. If you use dry skewers, they are very likely to burn on the barbecue thus removing one of the practical advantage of kebabs which is to be eaten with no plate, fork or knife and without getting your fingers dirty either by simply holding one extremity of the skewer and biting on pieces of meat and veges to make them gently slide off the bamboo between your teeth until they can be eaten.

Buy some beef, tomatoes, onions, capsicums, small button mushrooms as well as one bottle of a good red table wine. The rest of the ingredients should be found in all well stocked pantries.

Prepare the kebabs a few hours before cooking them so that they have time to marinate. Wash your hands. Dice the beef in small pieces. You can buy the best eye filet at great expenses or simply buy pre-diced, casserole beef at a fraction of the price; the kebabs will be just as delicious. Let the meat rest an hour or so with a liberal sprinkling of rock salt before using it. Cut the tomatoes in eight pieces, cut the capsicum in thumb sized pieces, peel the onions and cut in thumb sizes pieces, separating the layers so that the pieces are just one or two layers thick.

Wash your hands again before starting skewering the ingredients. I often use the following sequence: onion, meat, mushroom, meat, tomato, meat, capsicum, meat, onion. But feel free to be creative. . My preference is to press everything tightly against each other rather than leave a gap between each piece. This should only cover half of the length of the bamboo stick. You could obviously load more stuff on each stick but they will be heavier to handle comfortably and you will have less kebabs made. As the kebabs are ready, lay them side by side in a large and deep dish. When all kebabs are done, liberally pour olive oil, sprinkle salt, pepper, and thyme, Pour red wine, Worcestershire sauce and Soy sauce. Clean the kitchen, fix yourself a glass of wine, relax.

Cook the kebab on the plate of the barbecue rather than the grill. That will prevent the bamboo skewers to burn if you forgot to soak them in water beforehand. It will also allow you to periodically wet the kebabs with the marinade while they cook.

Comments
 

 Blog


5 July 2009
 
La tarte aux pommes à la broche...
1 july 2009
Le cassoulet c'est degueulasse
20 June 2009
The mystery of the missing socks
10 June 2009
 
Les maisons d'editions de bandes dessinees francaises sont toutes nulles, archi nulles…

18 May 2009
 
Waiheke public art
10 May 2009
 
Supprimons les subventions...
20 April 2009

  Wheelie, wheelie, wheelie stupid...
10 April 2009
  Les subtilités de la langue francaise...
31 March 2009
 Un patron de 3M séquestré...
25 March 2009
   Change has come to the White House...

23 March 2009
   Dirty jokes in my inbox today...

26 October 2008
  
Photos pornos de ma femme
25 October 2008
  
Marie-France 50th Birtday
10 October 2008
   Waiheke Island

25 June 2008
 
My Google Earth places...
10 May 2008
 
Photos of my foundry
28 April 2008
  Environmental impact.
12 March 2008
  
Why I fired my secretary…

25 January 2008
 
The ceramic shell technique
20 January 2008
 
Beef Kebabs
25 December 2007
 
Stuffed Cabbage
2 December 2007
  
La lettre de George Sand a Alfred de Musset

15 October 2007
 
Mon CV
10 October 2007
  Le Gratin Dauphinois, façon Onetangi

10 May 2007
  La Soupe à l'oignon.

15 April 2007
  Mushrooms Waiheke

22 March 2007
  La loi CPE...

15 December 2006
  The Fish Soup
15 October 2006
  The soufflé au fromage.

01 May 2006
  La Dorade farcie.






 

 

© Copyright Olivier Duhamel 2003-2009