JUICY BEEF SKEWERS WITH HORSERADISH DIP
If you want to serve lamb skewers alongside, then use cubed leg, replace the horseradish in the marinade with a teaspoonful each of ground cumin and coriander, and make a dip by mixing good shop-bought hummus with Greek-style plain yogurt, and drizzle the top with a little olive oil before scattering with some pomegranate seeds.
Makes: approx. 10 skewers
500 grams beef rump
1½ tablespoons red wine vinegar (or balsamic vinegar)
60 millilitres olive oil
3 tablespoons freshly grated horseradish (or horseradish sauce or cream)
2 tablespoons rosemary needles (or 1 teaspoon dried rosemary)
1 bunch fresh rosemary for garnish (optional)
2 tablespoons worcestershire sauce
2 tablespoons red port
200 grams creme fraiche (or sour cream)
½ teaspoon dijon mustard
¼ teaspoon maldon salt (or a generous pinch table salt)
4 tablespoons chopped chives
Cut the beef into 2.5cm / 1 inch cubes, and put into a freezer bag with the vinegar and 1 tablespoon of the freshly grated horseradish or 1 tablespoon hot horseradish sauce. Add the 2 tablespoons of fresh rosemary needles (or 1 teaspoon of dried), and the olive oil, Worcestershire sauce and port. Leave for at least 20 minutes, but preferably overnight, in the fridge.
Let the meat come to room temperature, and soak about 10 bamboo skewers in water at the same time.
Make the dip, by beating together the creme fraiche or sour cream, the remaining 2 tablespoons of freshly grated horseradish or 2 tablespoons hot horseradish sauce, the Dijon mustard, salt and the chives, leaving some chives to sprinkle over the top.
Heat a grill or griddle, then thread 3 or 4 pieces of meat onto each skewer and slap on the heat, turning after 2 minutes. Cook for another 2 minutes on the other side and then remove to a plate, strewn with some sprigs of rosemary if desired. Do not serve while grill-hot.