麻豆约拍

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Curried Beef Kebabs

500g beef

2 onions

2 teaspoons garam masala

1 teaspoon turmeric

1 tablespoon oil

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Peel, and cut the onions in quarters then separate them.

Dice the beef and then onto 4 kebab sticks, interwoven with the onions.

Mix the spices with the oil on a plate and rub the kebabs all over.

Place in fridge for 2 hours.

Remove from fridge 20 minutes before serving.

Season with salt.

Heat a barbecue or griddle pan until hot.

Seal off the kebabs for 5 minutes each side.

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Gorse Griddle Breads

250g plain flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon picked gorse flowers, washed patted dry on kitchen paper and coarsely chopped

2 tablespoons natural yoghurt

125ml warm water

1 tablespoon olive oil

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Place the flour in a bowl and mix in the salt and baking powder.

Add the gorse, yoghurt, water and oil and mix to a smooth dough.

Cover with cling and leave at room temperature for an hour.

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Divide into 4 pieces and place one on a floured surface.

Roll into a ball then roll into a flat oval with a rolling pin about 陆 cm thick.

Place on a hot griddle pan or frying pan and when bubbles appear on the surface, flip over.

Cook for 30 seconds on the other side.

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Wild Garlic Hummus

6 leaves wild garlic, washed, patted dry and roughly chopped

400g chickpeas, drained

Juice 1 lemon

2 teaspoons toasted sesame seeds

2 tablespoons olive oil

Salt to taste

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Blend together to a smooth puree, and add a bit of water if necessary.

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