Gypsy skewers with coleslaw

The finished product.
The finished product.
Making the coleslaw step 1).
Making the coleslaw step 1).
Coleslaw step 2).
Coleslaw step 2).
Coleslaw step 3).
Coleslaw step 3).
Making the kebabs step 1).
Making the kebabs step 1).
Kebabs step 2).
Kebabs step 2).
Kebabs step 3).
Kebabs step 3).
Kebabs step 4).
Kebabs step 4).
Kebabs step 5).
Kebabs step 5).
Kebabs step 6).
Kebabs step 6).
Kebabs step 7).
Kebabs step 7).
Kebabs step 8).
Kebabs step 8).

This dish goes back to when Chef Pfyl was an apprentice in hotels in St Moritz and Pontresina in Switzerland, where German industrialist and photographer Gunter Sachs used to eat regularly. Gypsy skewers was one of his favourite dishes. The kebabs can be cooked on a barbecue or under a grill or in a frying pan on the stove top. Chef Pfyl likes to serve it with coleslaw.

 

Gypsy skewers with coleslaw
Serves 6 (makes 6 skewers)

Ingredients

360g sirloin or rump steak, trimmed
360g streaky bacon (precooked)
6 bamboo satay skewers soaked in water for about an hour
pepper to taste
oil
Coleslaw
1 cup sour cream
1 cup mayonnaise
1 tsp grainy mustard
1 tsp prepared horseradish
½ cabbage, shredded
1 large carrot, peeled and grated
1 apple, grated
1 spring onion, finely sliced
juice of one lemon
salt and pepper to taste

 

Method

Make the coleslaw first as it needs to stand for 5min to 10min for the flavours to meld.

1) Put the sour cream, mayonnaise, mustard and horseradish in a bowl.

2) Shred the cabbage finely, grate the carrot and apple and add with the sliced spring onion to the bowl with the mayonnaise.

3) Add the lemon juice and mix it together. Let it stand before tasting and adjust the seasoning with more lemon juice or cider vinegar, salt and pepper as needed.

To make the kebabs

1) It's important to presoak the bamboo skewers so they don't burn. Soaking also softens any splinters.

2) Trim any fat off the sirloin. With a long knife, slice the meat very thinly (about 5mm thick). It helps to partially freeze the meat first. You are aiming to have the slices of meat about the same size and shape as the rashers of streaky bacon. You can always beat the slices of meat with the flat of a knife to flatten and stretch them a little.

3) Layer slices of meat and bacon, trimming or stretching to about the same size.

4) You should have two stacks of five slices of meat and five of bacon.

5) Mark out how you will cut each stack into six and cut. You will now have 12 small stacks.

6) Thread two stacks on each skewer and press slightly to flatten. They should look like tiles. Don't prepare this too far ahead as the pickling agent in the bacon will discolour the meat. You won't need to add salt as the bacon is already salty.

Put a little oil in a tray and lay the flattened skewers in. Grind black pepper over and a couple of pinches of paprika is also a nice addition. Rub the oil into the meat, turn them over to oil and season the other side.

7) Place on a medium hot grill, or in a pan. Leave until caramelised and browning on the underside, about 2min. If you try to turn them too early they will stick. Turn and cook the other side. If you think they need a little longer, turn the heat down and let them cook further. They are juicy because of the bacon, and because the meat is sliced so thinly and against the grain there is no danger of it being tough. Because the bacon is precooked, there is no danger of eating it underdone. Because the meat is so thin it needs little resting.

8) Remove from the grill and place in a clean tray or dish, with one end of the skewers resting on the side so they do not stew in their liquid.

9) Serve with the coleslaw. The skewers can also be made cocktail size.

 


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