A Few Tasty Kebab Recipes From A Leading Supermarket Chain

Most supermarkets in the UK are an amazing resource for recipes. Free magazines that can be picked up in-store, recipe cards and websites make the collection of thousands of recipes very simple. Here is a selection of a small number of recipes from the website of the UK supermarket chain, Sainsbury's.

Cheesy Mushroom Kebabs

175 g brie or camembert cheese, at room temperature (6oz)
1 small green pepper, de-seeded and finely diced
salt and freshly ground black pepper
24 cups mushrooms
8 cherry tomatoes
1 Tbs clear honey
25 g butter, (1oz)

1. Mash together the cheese, green pepper and seasoning to taste.

2. Use the mixture to sandwich the mushrooms together in pairs.

3. Thread 3 pairs of mushrooms onto a skewer with a cherry tomato between each pair. Repeat with remaining ingredients.

4. Melt the honey and butter and brush the glaze over the kebabs.

5. Place on a sheet of foil under a preheated moderate grill for 5-6 minutes, turning once.

6. Serve immediately with the glaze and melted cheese spooned over the top. Serve with warm crusty bread.


Mediterranean Kebabs

***FOR THE KEBABS***
1 aubergine, cut into cubes
2 Tbs salt
500 g neck fillet of lamb, cut into cubes (1lb)
1 g pac Haloumi
1 g pac cherry tomatoes
***FOR THE MARINADE***
3 Tbs balsamic vinegar
1 shallot, finely chopped
1 Tbs clear honey
150 ml Greek olive oil, ( 1/4 pint)

1. To make the kebabs; sprinkle the aubergine with the salt and leave for 20minutes, before draining off the excess liquid and drying with kitchen paper.

2. Thread the cubes of meat, cheese, tomato and aubergine on to skewers.

3. For the marinade; place the vinegar, shallot and honey into a liquidiser and blend until smooth, gradually adding the olive oil.

4. Brush half the marinade over the kebabs and refrigerate for 30 minutes, occasionally basting with the marinade.

5. Cook under a medium hot grill for approximately 15-20 minutes or until cooked through, turning occasionally.

6. Drizzle the remaining marinade over an accompanying salad and lay the kebabs on top.

Author Note: These kebabs are marinated in a balsamic dressing and are ideal for barbecuing, although just as tasty if cooked indoors.


Spicy Fish Kebabs

500 g cod, (1lb)
2 Tbs fresh coriander, leaves and stalk
1 red chilli, chopped
2 Tbs fish sauce
4 kaffir lime leaves
3 spring onions, roughly chopped
1 tsp brown sugar
1 egg white
salt and freshly ground black pepper
40 g green beans, sliced thinly (1 1/2oz)
10 kaffir lime leaves, soaked in water for 10 minutes
1 Tbs olive oil

1. Place all the ingredients, except the green beans in a food processor.

2. Mix until well combined, about 1-2 minutes.

3. Stir in the beans.

4. Form the mixture into 25g (1oz) balls. Thread 2 balls onto each wooden skewer, with a lime leaf in between.

5. Brush with olive oil.

6. Place under a hot grill and grill for 3-4 minutes on each side, until cooked through.

7. Serve with a crisp salad, and a spicy dipping sauce.

8. Notes To prevent the skewers from burning under the grill, soak for 10-15 minutes in cold water.

Author Note: These spicy fish kebabs are a variation on the classic
fishcakesand equally tasty.

Bon Appetit from The UK Recipe Archive!!!!!!!!
James Lanka is the owner of The UK Recipe Archive, where you can download his extensive collection of UK television recipes.

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Thai Herb: Kaffir Lime and Krachai in Thai Food

Kaffir Lime
Kaffir lime skin is one of spices mixed in chilli paste for Kaeng Phed and Phad Phed, and in Nam Prik (for Thai noodles). Kaffir lime juice is sour and used to reduce savory of meat. It is actually mixed in fermented fish paste, Kaeng Som and Kaeng Tay Po. Chopped kaffir lime leaves are used to reduce meat smell and season Kaeng Phed, Phad Phed, Chu Chee Pla, Kaeng Tom Som, Tom Yam, Hua Mok, Tam Kanoon, Khao Yam and etc.

Benefit
- Carminative
- Expectorant


Use in Thai Food Kaffir lime
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Kai Phad Phed
- Phanaeng Kai


Krachai
The rhizome of krachai is used in some specific mixture, almost are for fish soup; Nam Ya Pla and Kaeng Som due to the spicy and bitter taste of krachai that are good to reduce the fishes? savory and as well to other fish dishes; Phad Phed Pla

Benefit
- Carminative
- Antihistamine
- Antifungal, bacterial
- Cardamonin to stop the growth of cancer

Krachai Use in Thai Food
- Kai Phad Phed
- Nam Ya Pla

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