Haloumi & Veggie Skewers
Serves 12 people
30 mins Prep
10 mins Cook
By Barker's
Ingredients
SKEWERS
- 12 Kebab Skewers
- 300 g Haloumi cheese
- 2 Courgette
- 2 Onion, red
- 1
- 1 Eggplant
- 200 g Cherry tomatoes
- 2/3
- 2 tbsp Olive oil
Method
- In a frypan, add a little oil and brown the beef short rib on both sides.
- Place the short rib into a vacuum pac bag with the beef stock and the Barker’s Professional Fiery Wing Hot & Spicy Sauce. Heat seal closed and either sous vide at 75 degrees for 24 hours or steam for 5 hours.
- Cut the bags in a colander suspended over a bowl to catch the juice. Keep the juice for the next batch.
- Lay the short rib on a paper-lined tray with another sheet of paper over the top, then another baking sheet with weights. Press in the cool-room overnight.
- Remove weights, trays and paper. Cut the rib into small rectangular blocks.
- Punch a skewer in one end, heat the rib in the oven.
- Roll the rib through extra Barker’s Professional Fiery Wing Hot & Spicy Sauce then through puff amaranth.
