Whiskey glazed beef kebabs
Whiskey glazed beef kebabs with whiskey roast onions
8 wooden kebab sticks
750g diced rump of beef
Oil for brushing
1 clove garlic smashed
1 sprig rosemary
50ml whiskey
50ml light soy sauce
35ml maple syrup
35ml balsamic vinegar
Thread the beef onto the kebab sticks and brush with oil. Heat a grill pan until smoking hot and add the kebabs, garlic and rosemary. Turn the kebabs to sear on all sides. Boil the whiskey, soy, maple and vinegar to a syrup and brush on kebabs, turning and repeating. Keep a tablespoon of the kebab back. Allow kebabs to rest then brush with remaining glaze and serve.
Whiskey roasted onions
4 medium onions
2 tablespoons oil
50ml whiskey
Salt and pepper
Set oven to 180oc. Cut onions in half through the root.
Heat a tablespoon of the oil in a large pan until hot and place onions cut side down into the pan. Cook until golden then transfer to a sheet of foil. Drizzle over rest of the oil and season with salt and pepper. Drizzle over whiskey and gather up foil to form a parcel. Bake for about 45 minutes or until soft
Break onions into petals
1 teaspoon Dijon mustard
15ml red wine vinegar
45ml olive or good rapeseed oil
Salt to taste
Whisk together and toss onions in serve with the kebabs
