Monday, 30 November -0001

Better your BBQ

Heart Kebabs (Pictured above)

Heart kebabs might seem like a recipe for the adventurous, but they are absolutely delicious and not offaly as one might expect, but lean and satisfyingly rich. This recipe is inspired by a Peruvian recipe called Anticuchos de Corazon, but be warned it contains lots of chilli!

Serves 4

500g ox heart, trimmed carefully, cut into small cubes
1 tbsp cumin seeds, toasted 6 cloves garlic, peeled, roughly chopped
1 tsp dried oregano
2 large red or yellow chillies, finely chopped
1 tbsp tomato puree
1 tsp chipotle Tabasco sauce
100ml red wine vinegar Fried potatoes and coriander for serving (optional)

8 Skewers

Marinate the meat at least 30 minutes before you cook it

To make the marinade, pound the ingredients in a pestle and mortar, start by grinding the dry ingredients (cumin, salt and oregano) to a powder

Next add the chilli and garlic and grind to a paste then add the tomato puree, Tabasco and vinegar and stir

Cover the meat in the marinade and mix thoroughly. Once marinated, skewer the meat

Cook the kebabs on a very hot BBQ for one minute each side and serve tender and pink

Serve with potatoes boiled, sliced and fried in the leftover marinade with fresh coriander if you have some

Organic Bavette Steak and Chimichurri

Bavette, also called skirt steak, is an affordable cut, full of flavour and best served rare. Chimichurri is an Argentinian condiment. It’s similar to a vinegary salsa verde with a touch of chilli. Traditionally it is served with beef but will go really well with most meat cooked on a BBQ.

Serves 4 as a main course or many as a snack


800g strip of bavette steak for the chimichurri
40g parsley, finely chopped with stalks
2 tsp dried or chopped fresh oregano
2 clove garlic, crushed Pinch dried chilli flakes
8 tbsp extra virgin olive oil
3 tbsp red wine vinegar Salt and pepper

Chimichurri gets better with age so make it in advance. Mix all the ingredients together and put to one side for the flavours to mellow • Season the steak with plenty of salt and rub well with light olive oil, up to three days before cooking

Light your BBQ using plenty of coals. Wait till the coals are white hot then spread them out evenly

Place the steak on the grill and allow to colour and slightly char on one side for about 3-4 minutes, then turn and repeat

If you like your steak rare you should remove it from the direct heat now and allow it to rest for at least 5 minutes. If you like your steak medium then turn it twice more and cook for a further minute each side then rest. If you like well done steak ask your butcher to butterfly the steak into a thin piece for quick cooking

Once rested, slice the bavette across the grain. Serve smothered in chimichurri 

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