Friday, 29 July 2011
A Quick Pint and a Bursa Kebab?
These are a variant on the type of skewered kebabs made on barbecues and this particular way of serving grilled lamb just has to be one of my favourites. This Turkish recipe was found years ago in those cookbooks that Sainsbury's produced in the eighties, Mediterranean Cooking by Carole Handslip. The series is often found lurking in charity shops and I've sent a few of mine in that direction too, including one on Nouvelle Cuisine by Anton Mosimann. What was I thinking! But this one, along with a few others, has stayed in my collection and remains a firm favourite. It's filled with lovely, straightforward and tasty recipes that stand the test of time even though the book is nearly twenty five years old. You can tell it's well used by the stains!
Take a pound or so of nice lamb, cut it into chunks and season it. Then stick it in olive oil with half a finely chopped onion for a couple of hours or so. Remove the meat, pop the rest of the marinade into a frying pan and slowly cook it to soften the onions. The original recipe calls for fresh tomatoes to be added but these often don't cut the mustard in Britain in terms of flavour. So, I use chopped up tinned plum tomatoes with their juice washed off . As an added bonus you don't have the pfaff of peeling the blooming things. Cunning eh!