8 oz (225 g) lean minced beef
1 tbsp fresh chopped coriander
3 oz (75 g) blackcurrants, sieved
12 small onions, peeled
12 button mushrooms, wiped
12 small tomatoes
8 oz (225 g) raspberries, sieved
1 tbsp soy sauce
2 tsp caster sugar
1 tbsp fresh chopped coriander
3 oz (75 g) blackcurrants, sieved
12 small onions, peeled
12 button mushrooms, wiped
12 small tomatoes
8 oz (225 g) raspberries, sieved
1 tbsp soy sauce
2 tsp caster sugar
method
1. Mix together the minced beef, coriander, blackcurrant puree and seasoning. Divide the mixture into twelve and roll into balls. Chill for 30 minutes.
2. Blanch the onions in boiling water for 2 minutes and drain. Thread on to four skewers, alternating with the mushrooms, beef and tomatoes. Brush with a little oil. grill/broil for 8 - 10 minutes, turning occasionally.
3. Meanwhile, bring the raspberry puree, soy sauce and sugar to the boil, stirring until the sugar dissolves, and season to taste with freshly ground black pepper.
4. Serve the kebabs with boiled rice sprinkled with chopped herbs and the raspberry sauce.
2. Blanch the onions in boiling water for 2 minutes and drain. Thread on to four skewers, alternating with the mushrooms, beef and tomatoes. Brush with a little oil. grill/broil for 8 - 10 minutes, turning occasionally.
3. Meanwhile, bring the raspberry puree, soy sauce and sugar to the boil, stirring until the sugar dissolves, and season to taste with freshly ground black pepper.
4. Serve the kebabs with boiled rice sprinkled with chopped herbs and the raspberry sauce.
serving amount
serves 4
rate this recipe
4.6
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