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Hed Chef
Get kinky with kebabs
By Hedy Khoo
August 30, 2010
FIDELITY is a virtue, but for the monogamous, monotony can come knocking faster than the famous phrase 'Honey, I am having a headache'.
How then to stay focused, and keep your eyeballs from roving?
Being committed to one person does not have to be boring. Granted, this could be self-consolation for the attached, marrieds and delusional. But there is hope yet for those who signed their singlehood freedom away on the dotted line.
Just as there are different ways to cook a cow, there are different ways to spice up your relationship. Beef steak, no matter how delicious, cannot be eaten every day. Try mincing up your beef and add a touch of the exotic by turning your beef into a kebab.
You need venture no further than your kitchen to mentally transport yourself to a faraway land of romance.
Just be sure your kebabs taste good if you don't want to give your partner a tummy ache on top of his headache.
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SHISH KEBAB
Ingredients
220g ground beef
1 large egg
5 tbsp breadcrumbs
2 shallots, chopped
2 cloves of garlic, minced
1 red chilli, diced finely
Olive oil spray
2 tsp salt
Black pepper to taste
You will need
4 metal skewers
If using bamboo skewers, soak them in water for half an hour before using.
Dry marinade
2 tsp garam masala
1/4 tsp ground cumin
1/4 tsp ground coriander seeds
1/4 tsp ground ginger
1/4 tsp mint
5g fresh coriander, chopped
1/4 tsp cayenne pepper
Dip
3 tbsp plain yogurt
Half a tomato, diced
1/4 tsp dill
Mix all three ingredients together for dip.
Method
Marinate ground beef with dry marinade for at least half an hour. Add in the shallots, garlic, chopped red chilli, egg and breadcrumbs. Mix thoroughly. Add the black pepper and salt.
Allow mixture to chill for 45 minutes in the fridge before shaping them around the skewers. This will firm up the meat and make it easier to roll and press into shape.
Grill on high heat for about eight to 10 minutes, turning the skewers just once after five minutes. Serve with dip.
Hed Chef
Get kinky with kebabs
By Hedy Khoo
August 30, 2010
FIDELITY is a virtue, but for the monogamous, monotony can come knocking faster than the famous phrase 'Honey, I am having a headache'.
How then to stay focused, and keep your eyeballs from roving?
Being committed to one person does not have to be boring. Granted, this could be self-consolation for the attached, marrieds and delusional. But there is hope yet for those who signed their singlehood freedom away on the dotted line.
Just as there are different ways to cook a cow, there are different ways to spice up your relationship. Beef steak, no matter how delicious, cannot be eaten every day. Try mincing up your beef and add a touch of the exotic by turning your beef into a kebab.
You need venture no further than your kitchen to mentally transport yourself to a faraway land of romance.
Just be sure your kebabs taste good if you don't want to give your partner a tummy ache on top of his headache.
--------------------------------------------------------------------------------
SHISH KEBAB
Ingredients
220g ground beef
1 large egg
5 tbsp breadcrumbs
2 shallots, chopped
2 cloves of garlic, minced
1 red chilli, diced finely
Olive oil spray
2 tsp salt
Black pepper to taste
You will need
4 metal skewers
If using bamboo skewers, soak them in water for half an hour before using.
Dry marinade
2 tsp garam masala
1/4 tsp ground cumin
1/4 tsp ground coriander seeds
1/4 tsp ground ginger
1/4 tsp mint
5g fresh coriander, chopped
1/4 tsp cayenne pepper
Dip
3 tbsp plain yogurt
Half a tomato, diced
1/4 tsp dill
Mix all three ingredients together for dip.
Method
Marinate ground beef with dry marinade for at least half an hour. Add in the shallots, garlic, chopped red chilli, egg and breadcrumbs. Mix thoroughly. Add the black pepper and salt.
Allow mixture to chill for 45 minutes in the fridge before shaping them around the skewers. This will firm up the meat and make it easier to roll and press into shape.
Grill on high heat for about eight to 10 minutes, turning the skewers just once after five minutes. Serve with dip.
