Harts of Stur Kitchen issue 7 summer 2018 | Page 18

Harts Kitchen

Miso Steak Kebabs

This recipe screams ‘ Yummy !’ from the get-go ! Plus , it ’ s very versatile . You can put loads of different ingredients on the skewer . Perfect when you need to clear out the fridge . All you need is a lead singer – and today ’ s Mick Jagger is the almighty ribeye steak . Other cuts of meat are available , but I would always recommend a good fatty , thick grilling steak .

Serves 4
BBQ set-up
Half and half technique . You will also need metal skewers or soaked wood skewers
Ingredients
100g ( 3½oz ) miso paste 2 x 300g ( 10½oz ) thick ribeye steaks or classic grilling steaks , sliced into large chunks 2 red onions , peeled and quartered 1 aubergine ( eggplant ), chopped into chunks 2 pears , cored and quartered 12 chestnut mushrooms 1 courgette ( zucchini ), chopped into chunks 2 red / green / yellow ( bell ) peppers , chopped into 4cm ( 1½-inch ) squares Olive oil Sea salt and black pepper
For the spice blend
1 tbsp salt ½ tbsp cracked pepper ½ tbsp onion granules ½ tbsp garlic granules 1 tbsp paprika 1 tsp dried thyme Olive oil
MAKE IT WITH
I . O . Shen Miho Slicer Flat Edged Knife
Cut up your rib eye with this flat edged and beautiful piece of Triplex steel from I . O . Shen . Minimal flex means it ’ s great for cutting bigger joints and indeed any meat and fish you plan to grill . As DJ BBQ said : “ Every pitmaster needs a trusted brisketblade . Thank you I . O . Shen !”
Harts Price : £ 129.95
Extracted from Fire Food : The Ultimate BBQ Cookbook by DJ BBQ ( Quadrille , £ 15 ) Photography © David Loftus
Method
1 . There are two ways of rocking this recipe . One will be tasty as hell . And the other will be almost as good . Basically , you can either marinate overnight or brush the marinade on while cooking . I do it both ways , and both ways are awesome . But the overnight marinade is just that little bit better , as the miso flavours are more in your face . So , for the more intense flavour , rub the miso paste all over your steak chunks and leave to marinate overnight or for at least a couple of hours . 2 . The next day , mix up your rub for the veggies in a bowl . 3 . You can double the quantity and transfer half to an airtight container so you can easily break out this epic rub on your next cookout . 4 . Once your veggies are chopped up , place them in a large bowl , drizzle with a glug of olive oil then make it rain spice blend ! Mix thoroughly so all the veggies have lapped up the olive oil and flavours . 5 . When you ’ re ready to cook , slide your meat and veg onto the skewers . Before you get crazy with the rainbow of ingredients , think steak , red onion and pear ! Put these three together , as it ’ s the perfect combination of flavours . 6 . Get your skewers on the direct heat . If you haven ’ t premarinated the steak , then brush the steak with the miso paste once it ’ s started to colour . Turn the skewers during the cook so all sides of the kebab have a good colour and caramelisation . Finish off the cook on the indirect side , until your meat is blushing and the veg and fruit are golden . 7 . Pull ’ em off the grill , and serve ! The best kebabs you will ever cook in your entire existence on this planet and it ’ s super-duper triply easy to do . Well done ! You rule ! Now go order tickets for the Van Halen reunion tour and sing ‘ Panama ’ as loud as humanly possible .
DJ BBQ ’ s Essential Items for the Ultimate Cookout
A good outdoor cooker with a lid . Chimney starter . Good-quality lump wood charcoal . Seasoned wood chunks . Fire bricks . Plancha ( or griddle pan or frying pan ) . Good set of metal tongs ( two pairs to avoid crosscontamination of raw and cooked meat ) – these are an extension of your hands . Chopping boards ( again , two is best for raw and cooked meat ). Metal spatula and silicon brush . Temperature probe ( to check your meat is safely cooked , and your grill is hot enough ). Herb wand – tie loads of bunches of herbs to a stick or a wooden spoon , then use this herb wand to brush meat with oils , butters and marinades . Cooler full of cold beer / cider . Buddies , music , laughter .
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