Anticuchos Beef Skewers with Sweetcorn Fritters by Andy Bates

Pritesh Mody |

Anticuchos Beef Skewers with Sweetcorn Fritters

Anticuchos Beef Skewers with Sweetcorn Fritters - a recipe created by Andy Bates for the Quality Standard Scheme.

For more details on buying quality beef and lamb with the Quality Standard Mark visit Serves 6 Preparation time: 30 minutes, plus marinating time Cooking time: Under 25 minutes  


675g/1½lb lean rump steaks, cut into 2.5cm/1inch cubes For the Marinade: 2 garlic cloves, peeled and finely chopped 15ml/1tbsp dried oregano 100ml/3½floz red wine vinegar 10ml/2tsp ground cumin 10ml/2tsp ground paprika 10ml/2tsp mild chilli powder Salt and freshly milled black pepper  

For the Sweetcorn Fritters:

450g/1lb sweet potatoes, peeled and grated 1 small chilli, deseeded and finely chopped 15ml/1tbsp freshly chopped coriander leaves 25g/1oz plain flour 150g/5oz fresh, canned or frozen (and defrosted) sweetcorn 2 egg whites, lightly beaten Salt and freshly milled black pepper 90ml/6tbsp oil, for shallow frying   Method: 1. In a shallow non-metallic dish mix the marinade ingredients together. Add the beef, stir gently, cover and marinate in the fridge for 2 hours, or if time allow overnight. 2. To prepare the sweetcorn fritters; in a small bowl mix all the ingredients together (except the oil), season well, cover and set aside. 3. Thread the beef onto 6 metal or wooden skewers (previously soaked in water), remove any excess marinade and cook on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally. 4. Meanwhile, prepare the fritters, heat the oil in a large shallow non-stick frying pan and cook the fritters, a tablespoon at a time for 2-3 minutes on each side until golden. Remove and drain on absorbent kitchen paper. 5. Serve the skewers with the fritters and a salad garnish.
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