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Smoked beef skewers with ajika seasoning and yoghurt-cauliflower-feta salad à la Henri Alén

The recipe yields the best results when cooking with the Muurikka Electric Smoking Oven PRO.

  • 600 g beef sirloin or roast beef
  • skewer sticks

Ajika marinade:

  • Half a bunch of dill
  • Half a bunch of coriander
  • half a red chilli
  • 4 cloves of garlic
  • ½ tsp cumin
  • ½ tsp ground coriander
  • 1 tbsp red wine vinegar
  • 2 dl vegetable oil
  • salt

Start by making the marinade:

Peel the cloves of garlic and cut the chilli into rings. Put the dill, coriander, garlic, chilli and vegetable oil in the blender bowl and blend lightly. Add the salt, dry spices and red wine vinegar. Blend some more and taste. The ajika is ready to be served immediately, but the sauce should be left to rest in a cold place for a few hours. To round off the taste, you may add a little sugar in the sauce. You can use more or less vegetable oil to make your ajika thicker or thinner according to taste. If you remove the chilli seeds, the marinade will not be as hot.

Remove the membranes from the beef and cut it into large chunks. Let the beef chunks marinate for at least two hours. Save some of the marinade to use it as a sauce.

When the beef chunks have marinated, slip them on the skewer sticks. Gently wipe off extra marinade. Place the skewers on the smoker rack.

Smoking:

Set the smoking oven to level 3 and place a handful of smoking chips on the tray. When smoke begins to properly form, put the skewers in the smoking oven and smoke for about 30 minutes. Finally, season the skewers with salt.

Yoghurt-cauliflower-feta salad:

  • 1 cucumber
  • 1 small cauliflower
  • 100 g feta cheese
  • 10 green pitted olives
  • 2 tbsp chopped mint
  • 1 tbsp lemon juice
  • 2 tbsp virgin olive oil
  • 1.5 dl thick plain yoghurt
  • salt and black pepper

Peel the cucumber and split it lengthwise. Remove the core with a spoon and cut up the cucumber. Split the olives and cut the cauliflower into small buds. Put everything in a bowl and crumble the feta cheese over the vegetables. Add the mint, lemon juice and olive oil. Add in the yoghurt and mix lightly together. Season with salt and pepper.

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