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sous vide ox cheek kebab with houmous and pitta

sous vide ox cheek kebabs with houmous and red pepper salsa


_For the houmous_

  • 200 g dried chickpeas
  • 1 teaspoon bicarbonate of soda
  • 6 tablespoons tahini
  • 1 teaspoon sesame oil
  • 1 lemon
  • 2 cloves garlic crushed
  • Pinch cumin
  • 2 ox cheeks diced
  • 1 teaspoon salt

_For the kebabs_

  • 1 teaspoon paprika
  • 1/2 teaspoon chilli
  • 1/2 teaspoon garlic
  • 1/2 teaspoon celery seed
  • 1/4 nutmeg grated
  • 1/2 teaspoon coriander
  • Pinch cayenne pepper
  • 1 tomato diced
  • 1 chargrilled red pepper diced
  • 1/2 red onion diced

_For the salsa_

  • 3 slices pickled jalapeno chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 onion diced
  • 1 star anise
  • 40 ml Southern Comfort
  • 500 ml beef stock

_For the glaze (makes about 300ml)_

  • 50 ml tomato ketchup
  • 20 ml English mustard
  • 10 ml balsamic vinegar
  • 10 ml Worcestershire sauce
  • 1 teaspoon your favourite hot sauce I like Frank's
  • 10 ml black treacle
  • Fresh salad of your choice (I used shredded iceberg carrot and red cabbage)
  • 4 pitta breads


_For the houmous:_

  • Soak the chickpeas in cold water overnight with the bicarbonate of soda (this will soften the chickpeas).
  • The next day, preheat your sous-vide machine to 84C. Put the chickpeas, tahini, sesame oil, garlic and cumin in a plastic pouch and vacuum seal. Bathe for 8 hours.
  • Pour the contents into a blender / food processor with a large pinch of salt and a squeeze of lemon juice. Blitz to a creamy paste and add salt / lemon as desired. Dust with paprika to serve.

_For the ox cheeks:_

  • Combine the ox cheeks with the spices in a plastic pouch, vacuum seal and cook at 84C for 7 hours. Drain and reserve the cooking liquid. You could do this simultaneously with the chickpeas as above.
  • Thread the meat on to skewers, brush with the BBQ glaze (see below) and grill under a very hot grill for 3 - 4 minutes, basting several times to build up layers of glaze.

_For the salsa:_

  • Combine the tomato, pepper, onion, jalapeno and spices with a pinch of salt and stir well. Leave to sit while you finish everything else.

_For the BBQ glaze:_

  • Sweat the onion gently in a little butter and oil with the star anise. When soft crank up the heat and add the Southern Comfort. Sizzle away until you hardly have any liquid left and add the beef stock and the juices from the ox cheek bag. Boil hard to reduce by half.
  • In a separate bowl mix the ketchup, mustard, balsamic, Worcestershire sauce, hot sauce and treacle until blended. Turn down the heat on the saucepan and stir this mix into it. Bottled, this sauce will keep in the fridge for a week.

_To serve:_

  • Toast a pitta bread, give each person a kebab and allow people to help themselves to houmous, salad and salsa.