Issue 4 - Coverwest magazine

Sticky Beef Skewers
For hassle-free canapés, most of the preparation can be done in
advance.
You can marinate the beef up to a day beforehand and store uncooked
in an airtight container in the fridge. Soak the skewers in cold water
for at least 30 minutes before use (this prevents them burning during
cooking) and then skewer the beef up to 12 hours in advance.
Makes 20
2 garlic cloves, peeled and crushed
3 tbsp runny honey
1 tbsp sweet chilli sauce
1 tbsp Worcestershire sauce
1 tbsp dark soy sauce
1 tbsp balsamic vinegar
1 tsp whole grain mustard
450g (1lb) sirloin steak, trimmed of any fat and cut into thin strips
Garlic and Chive Mayonnaise*
*Mayonnaise
This takes just minutes to make and will keep in the fridge for up
to 1 week.
Makes 250ml (9fl oz)
Vegetarian
1 egg, at room temperature
2 tsp white wine vinegar
pinch of caster sugar
1 tsp Dijon mustard
100ml (4fl oz) olive oil
100ml (4fl oz) sunflower oil
salt and freshly ground white
Parma Ham & Rocket Rolls
These are very simple but look and taste quite special. They can be
made an hour in advance and kept in the fridge until you are ready
to eat them. When cutting the Parma ham, don’t worry if each slice
is not perfect, you can neaten them up as you roll them. A great
alternative to Parma ham is bresaola – very thin slices of air-dried,
salted beef.
Makes 20
150g (5oz) ricotta cheese
2 tbsp Pesto
10 slices of Parma ham
50g (2oz) wild rocket, stalks removed
Maldon sea salt and freshly ground black pepper
Directions:
Place the garlic in a large, shallow non-metallic dish and add the
honey, sweet chilli sauce, Worcestershire sauce, soy sauce, balsamic
vinegar and mustard. Mix until well combined. Thread the sirloin
strips on to twenty 10cm (4in) soaked bamboo skewers and add the
marinade, turning to coat. Cover with cling film and chill in the
fridge for at least 6 hours or up to 24 hours.
Preheat the grill to medium. Drain the beef skewers, reserving any
remaining marinade, and arrange on a grill rack. Cook for 5–6
minutes until cooked through and well caramelised, turning once.
Meanwhile, place the reserved marinade in a small pan and allow
it to simmer over a medium heat until it is thick and syrupy and
reduced by half. Stir in any cooking juices from the grill pan and
then brush the sauce over the cooked beef skewers.
Arrange the sticky beef skewers on a large warmed platter around a
bowl of Garlic and Chive Mayonnaise, for dipping.
Directions:
Break the egg into the food processor and add ½ teaspoon of salt, the
vinegar, sugar, mustard and half of the olive oil. Whiz for 10 seconds.
Leave the mixture to stand for a couple of seconds, then turn the
processor on again and pour the remaining olive oil and the sunflower
oil through the feeder tube in a thin, steady stream. This should take
25–30 seconds. Switch off the machine, take off the lid, scrape down
the sides, and whiz again for 2–3 seconds. Transfer to a bowl or a jar,
season with salt and pepper to taste and cover with cling film. Chill
until ready to use.
Garlic & Chive Mayonnaise
Stir two crushed garlic cloves and 2 tablespoons of snipped fresh
chives into 150ml (¼ pint) of the mayonnaise.
Directions:
food
Mix the ricotta with the pesto in a small bowl and season generously
with salt and pepper.
Carefully cut each slice of Parma ham in half across the width and
arrange on a clean work surface. Spread a heaped teaspoon of the
ricotta mixture in a thin even layer over each one, then lay a few
sprigs of rocket lengthways across each slice, leaving the sprig ends
hanging over the edges.
Roll each one up and arrange on a serving platter. Cover loosely with
cling film and place in the fridge until you are ready to serve.
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