Aubergine Patlican (+Others!)
I have been really enjoying cooking from the Posh Kebabs book and this weeks post is for three recipes from the book! Up first is Aubergine Patlican.
This recipe is from the Posh Kebabs cookbook:
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Time to Prep:
I cut the aubergines into 5 rounds, sprinkled them with salt and put them to one side.
In a bowl went beef mince, garlic, oregano, chilli flakes, breadcrumbs and parsley. Mixed then split into 8 balls.
Using the fantastic skewers my wife bought me from Forge Kitchenware, I threaded the aubergine on with a beef patty between each slice of aubergine. Simple!
Time to Cook:
A full chimney of Stag Charcoal mixed hardwood poured all over the base of the Napoleon Pro 22, grill on then skewers on top.
Rotated
Rotated again and with bread warming in foil.
Time to Serve:
The Thermapen was reading over 70°C so it was time to come off.
Time to Eat:
The red pepper sauce was made from onion, garlic, tomatoes and red peppers.
SUMMARY:
Cook Difficulty: | 2/5 |
Cook Duration: | Short: 2/5 |
Cook Equipment: | Napoleon Pro 22 |
Cook Method: | Direct |
Charcoal: | Stag Charcoal Mixed Hardwood |
Smoking Wood: | N/A |
Cook temperature: | 250°C (ish) |
Cook time: | 8 minutes |
Internal temperature: | N/A |
Notes: | No major changes |
This recipe is from the Posh Kebabs cookbook:
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Also cooked this week:
Jerk Pork with Apple Slaw
It was getting colder so I needed a bit of spice to warm the bones!
Scotch bonnet chilli, garlic, sugar and thyme leaves in a pestle and mortar with salt and pepper, ground to a coarse paste then tipped into a bowl with soy sauce, allspice, cumin and ginger then cubed pork tenderloin.
The pork was threaded onto the Thuros skewers:
Cooked on the Thuros T1 with Skewer attachment:
Rotated:
It looked a bit charred but the black bits were the best!
Served up with plantain and apple slaw:
Another great recipe from Posh Kebabs, quick and easy to prep and cook.
Portugese Beef Espetado
500g of sirloin steak cubed then mixed with red wine, onion, garlic, salt and bay leaves then left overnight.
The meat was then threaded onto the Thuros skewers:
And cooked on the Thuros T1 with skewer attachment:
Cooked in under 10 minutes:
Placed on top of polenta with parmesan, tomatoes and parsley.
Glorious!
Yet again, this was a fantastic meal. Quick and easy to prep and cook again, great for midweek cooks.
This recipe is from the Posh Kebabs cookbook:
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