Recipe: Teriyaki beef kebabs

First published in Food

A couple of weeks ago myself and a good friend (someone who has previously done the recipes for The Bolton News) Tom Bridge took part in the BBQ weekend at Boltons award winning market. Now with the chance of some good weather coming our way I thought a couple of recipes might be in order.

Teriyaki beef kebabs Ingredients

  • 2 lbs. rump steak, to serve four
  • 5 fl oz soy sauce (preferably Kikkoman)
  • 2 fl oz medium-dry sherry
  • 1 Tbsp. fresh ginger, grated
  • 1 large clove garlic, pulped


  • 1. Cut the beef into cubes.
  • 2. Combine the soy sauce, sherry, ginger and garlic. Marinate the beef cubes in marinade mixture for 4 to 6 hours at room temperature.
  • 3. Cook on skewers on medium-high heat for 10 to 12 minutes.
  • 4. Turn frequently to brown evenly.

Peaches with raspberry sauce and lemon cream Raspberry sauce makes a seductive topping for these peaches. A flavor combination you could call triumphant.

Ingredients For the raspberry sauce

  • 12 oz frozen raspberries, thawed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tequila or raspberry liqueur (optional)
  • 2 to 4 tablespoons granulated sugar

    For the lemon cream

  • 8 fl oz double cream, cold
  • 1 tablespoon caster sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 6 large peaches, firm but ripe
  • 6 tablespoons unsalted butter
  • 2 oz granulated sugar

    Method To make the raspberry sauce:

  • 1. In a food processor purée the raspberries with 5 fl oz water.
  • 2. Strain through a fine-mesh sieve into a bowl, pressing on the pulp to extract the liquid.
  • 3. Add the lemon juice, tequila, and sugar. Stir or whisk until the sugar dissolves. Refrigerate.

To make the lemon cream:

  • 1. In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping at high speed until stiff peaks form. Set aside in the refrigerator.
  • 2. Halve and pit the peaches; set aside. In a small saucepan over low heat, melt the butter, then add the sugar and stir until the sugar is dissolved. Remove from the heat.
  • 3. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warm throughout, eight to 10 minutes, turning every two or three minutes.

    Serve the peaches warm with the raspberry sauce and lemon cream.


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