Love him or hate him, Jamie Oliver comes up with some
cracking recipes – easy to follow and delicious. The key to this recipe is good
Italian sausage, pancetta and lean beef. This can be barbq’d but we prefer to
cook it in the oven – despite having just got the Aussie BBQ out of storage
after 4 years in transit and cleaned it of its army of spiders.
We are lucky enough to have a garden full of fresh Rosemary
and sage plants which is perfect for this recipe.
Foodstuff you will
need:
12 cubes of beef fillet (approx 1 inch) – Use one good steak
4 large Italian pork sausages (Jamie advises to use
Cumberland if you cannot get the Italian version) -
4 thick slices of pancetta (each sliced into 4 pieces)
18 fresh sage leaves
2 cloves of garlic
1 lemon zested and halved
extra virgin olive oil
Salt and pepper
4 long rosemary sticks (cut these from the plant to use as
skewers
Equipment:
Oven or BBQ
Lemon zester
Large bowl
Pestle and mortar or bowl and rolling pin
Sharp knife and chopping board
Oiled tray
How to throw it
together
Take the sausage meat out the skin and divide each into 3
parts
Put the pancetta, sausage and beef cubes into a large bowl
Add 12 sage leaves
Take 6 sage leaves, garlic and lemon zest and bash into a
pulp using a pestle and mortar or equivalent.
Add olive oil and the juice of half a lemon.
Stir well and pour over the meat in the bowl.
Cover and leave to marinate ina fridge for 1-3 hours.
Heat the oven or BBQ to its highest setting
Take the rosemary sticks and remove all the leaves apart
from the last 1 inch at the tip. Use a knife to make point at the other end (to pierce the meat)
To make the kebabs
Starting with a piece of pancetta, then folded sage leaf,
then piece of sausage and finally a cube of beef. Do this 3 times for each
kebab and finish with a piece of pancetta.
Place on an oiled tray and place in oven or in BBQ
Turn oven down to 200C.
Roast for about 20minutes until sausages are brown.
Squeeze over remaining lemon juice and serve.
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