The Pre-Christ­mas Skin­ner Din­ner

Financial Mirror (Cyprus) - - FRONT PAGE - FOOD, DRINK and OTHER MAT­TERS with Pa­trick Skin­ner

This meal is as pretty as a pic­ture…. or three pic­tures. It’s easy to pre­pare and nearly ev­ery­thing can be done in ad­vance… the only time you need to leave your ta­ble com­pan­ions is to put the shish ke­babs un­der a very hot grill for a few min­utes.


1. Heat your grill to High. 2. Take one wooden ke­bab stick for each per­son, wet it well and then thread alternate pieces of the fol­low­ing, un­til it’s al­most full: tomato, onion, a hard cheese (I like to use Hal­loumi); mush­room and sweet red pep­per. Then brush with a bar­be­cue sauce (home-made, or a good ready-made one such as “Tiptree”, or an In­dian chut­ney).

3. Put the filled sticks on to a wire rack and grill for a couple of min­utes, then turn two or three times un­til done (about 6-8 min­utes).

4. Serve with rice and salad.


The recipe in the photo, of course, is for a vege­tar­ian shish ke­bab, which is shown at the bot­tom of the pic­ture. The other two have added chunks of Lounza, which works beau­ti­fully!


l. Pre­heat oven to 190C. 2. But­ter a rec­tan­gu­lar loaf tin. 3. In a good sized bowl, beat but­ter and sugar un­til light and fluffy. 4. Add eggs, and beat well. 5. Grad­u­ally add the ba­nanas, cof­fee, yo­gurt and cin­na­mon. 6. In an­other bowl, mix to­gether flour and salt. 7. Add to the but­ter mix­ture, and whisk ev­ery­thing to­gether well. 8. Stir in nuts, and pour the mix­ture into your bak­ing tin. It should make a 23 by 12 cm tin-full plus a few “spare” buns. Never full your cake or bread tins all the way up, so that there is room for the mix­ture to rise. 9. Bake for about 45 min­utes, or un­til a thin knife or tooth­pick in­serted comes out clean. 10. Let rest in tin for 10 min­utes then turn out onto a rack to cool. 11. Make the glaze, by whisk­ing the wa­ter and ic­ing sugar to make a spread­able paste. Use cof­fee in­stead of wa­ter if you wish. When the cake is cool, spoon and spread the ic­ing over. Serve with whipped cream. Deeee-li­cious!

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