First start with the finest piece of well hung beef.. And of course with what I think is the finest of steaks.. The onglet.. or call it hanger.. Or butchers cut.. Either way this is a small piece that sits behind the pluck of the beast.. Protected by wonderful papery fat..
If you can lay your hands on it then perfect .. If you can’t then find a good butcher.. Like butcher Ian from Earls Barton.. Get them to cut it out fresh for you.. It’s stunning!!
Decided to go for kebabing it..
Marinating it in Lebanese seven spice and pimped Lebanese mrs Middletons oil..
Cutting thin against the grain and piercing it into bamboo skewers..
To go with?
Well I got sent some wonderful flour from Whizz at Mrs Middletons.. This is all natural white plain /ap flour.. So with my new batch of the wonderful oil also it had to be flat breads..
Remember the recipe?
Ok.. Here it is again!
2cups of Mrs Middletons flour
2/3rds of a cup of water
A teaspoon of baking powder
Half teaspoon of salt
1/4 cup of wonderful mrs Middletons oil
Whoop it up in the processor
Into a dough leave it to prove a little..
A salsa made from toms , coriander, mint, red onion black pepper a splash of oil and a splash of balsamic.. A little cornflour to thicken.. (It didn’t!)
Natural yoghurt mixed with ruby rose Harissa .. and Bristol blend pepper.. Stunning!
While waiting a quick snack of Padron peppers.. Freaking delicious fried quick in olive oil and Cornish sea salt added.. (Didn’t get a donkey kick though)..
The breads cooked on the iron pan.. Till bubbly one side then flipped.. Kept warm in a towel..
The kebabs cooked real quick in a real hot pan. all assembled and Hey Presto!!