Aubergine Patlican

Aubergine Patlican (+Others!)

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:

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!

Aubergine Patlican

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.

Aubergine Patlican

Rotated

Aubergine Patlican

Rotated again and with bread warming in foil.

Aubergine Patlican

Time to Serve:

The Thermapen was reading over 70°C so it was time to come off.

Aubergine Patlican

Time to Eat:

The red pepper sauce was made from onion, garlic, tomatoes and red peppers.

Aubergine Patlican

SUMMARY:

This was really tasty, another great recipe from the Posh Kebabs book. Quick and easy to prep and cook, I will do this again. Nice to use my new skewers too.
Niki from Nikibakes got in touch to let me know Patlican means aubergine in Turkish so Aubergine Patlican is Aubergine Aubergine!
 
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
 

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.

Jerk Pork with Apple Slaw

The pork was threaded onto the Thuros skewers:

Jerk Pork with Apple Slaw

Cooked on the Thuros T1 with Skewer attachment:

Jerk Pork with Apple Slaw

Rotated:

Jerk Pork with Apple Slaw

It looked a bit charred but the black bits were the best!

Jerk Pork with Apple Slaw

Served up with plantain and apple slaw:

Jerk Pork with 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:

Portugese Beef Espetado

And cooked on the Thuros T1 with skewer attachment:

Portugese Beef Espetado

Cooked in under 10 minutes:

Portugese Beef Espetado

Placed on top of polenta with parmesan, tomatoes and parsley.

Portugese Beef Espetado

Glorious!

Portugese Beef Espetado

Yet again, this was a fantastic meal. Quick and easy to prep and cook again, great for midweek cooks.

Another great week of cooking and eating – let’s see what is on the menu next week!

CONNECT WITH ME ON SOCIAL MEDIA:


SUBSCRIBE TO THIS BLOG VIA EMAIL

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

Back to the Home Page

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *