Page 20 - Redefine Cokbook 24h
P. 20
Redefine Kabab
18 pcs.
INGREDIENTS
MINCED MEAT
1000 g Alt-Minced meat 2.5 ml Sesame oil
TAHINI 200 ml Water
100 g “Har Bracha” raw tahini APRICOT SAUCE
1.5 g Steak seasoning 600 g Apricot
2 g Baharat 300 ml Vinegar 5%
5.5 g Atlantic sea salt 500 ml Water
35 g Distilled vinegar 5 g Himalayan salt
PREPARATION
ALT-MINCED MEAT
1. Preheat pan to 170°c
2. Shape the alt-minced meat to 3x6 cm rectangles
3. Sear at 170°c for 1min per side or until golden brown
TAHINI
Mix all ingredients in a bowl and whisk until emulsified
APRICOT SAUCE
Cook in thermo-mix for 20 min on 100°c speed 4, then
blend on max speed for 5 minutes
GARNISH
1. Thinly slice chili peppers into long thin strips and place
in ice water
2. Thinly slice red onion into long thin stripes and place
in ice water
3. Thinly slice cucumber into long thin stripes and place
in ice water
4. Dry before plating
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