MARCUS’ SICHUAN OX-HEART SKEWERS
MAKES 16 LARGE SKEWERS (2 PER PERSON FOR ENTRÉE) / PREPARATION 10 MINUTES / COOKING 4 MINUTES
Marcus Ringrose, friend of Cuisine photographer Aaron Mclean, makes the most delicious heart skewers, that are loved by everybody who tries them. He doesn’t tell people what they are at first (as this instantly puts them off), instead letting them enjoy the flavours before surprising them with the ingredients. These are great to pass around as they are, or to make them into an entrée try with the cucumber and feta. If serving them with the feta, reduce the salt in the heart to 1 teaspoon.
1kg ox heart
2 tablespoons cumin seeds 1 tablespoon Sichuan peppercorns 1 teaspoon chilli flakes
2 teaspoons sea salt
2 tablespoons Shaoxing rice wine 1 tablespoon Chinese black vinegar
or balsamic vinegar
1 tablespoon sesame oil or peanut oil
Trim any fat and sinew from ox heart and cut into 2cm cubes.
Coarsely grind the cumin, pepper, chilli flakes and salt in a pestle and mortar, then rub this into the heart. Put it in a bowl, add Shaoxing rice wine, vinegar and oil and put in the fridge overnight, or for at least 2 hours.
Soak bamboo skewers in water for a few hours or overnight. Pull the heart out of the mix an hour before cooking and skewer away! To cook, heat a barbecue to very hot. Cook the skewers for about 3-4 minutes until nicely seared and still medium rare.
CUCUMBER WITH DILL & WHIPPED FETA 1 telegraph cucumber
½ teaspoon salt
2 teaspoons caster sugar
2 tablespoons rice vinegar 200g creamy goat’s or cow’s milk feta 3 tablespoons goat’s or cow’s milk ¼ cup fresh dill, chopped
1 teaspoon sesame oil
Cut the cucumber into slices, put in a colander and toss with the salt. Leave to drain for 10 minutes, tossing once or twice.
In a bowl, combine the sugar and rice vinegar, toss through the cucumber and set aside. Put the feta in a bowl with the milk and mash and whip until smooth and creamy (you can do this in a food processor if you like).
To serve, spread a little feta on each plate and top with slices of cucumber, fresh dill and a drizzle of sesame oil. Serve with the ox-heart skewers.
MATCH WITH Valdespino Dry Amontillado Tio Diego sherry. It’s nutty, perfumed and not too sweet.