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24.10.12

Book Review: Bits on Sticks By John McLeay


When I think of the Shish Kebab I think of 60s kitch meals... but the Shish Kebab (the ones on the skewers) has been revived... and with it gearing up to summer they will be the perfect thing to put on the barbeque and wow your friends with whilst entertaining, and the best thing is they are absolutely simple to make...

John McLeay’s new book ‘Bits on Sticks’ isn’t exactly a new concept, it is an old idea revamped in a new way, and he has done it wonderfully. There are over 180 recipes, a huge variety of shish kebabs from poultry to seafood and everything in between with accompanying sauces and side salads.

The art of skewering food has been around for centuries and almost every culture has their own version of meat on a skewer – think Asian Satays, Spanish Bravas & Pintxos, Turkish Shish Kebab, Japanese Yakitori, Haitian Voodoo sticks and the all famous Swiss Fondue... and now we’ve got ‘Bits on Sticks’ the Modern Australian Fusion Kebabs... Fusion with what you ask? Fusion with everything, all of the old favourites with a largely Asian twist...

This is a beautiful hardcover book with striking full page glossy photographs. The recipes are suitable for beginner cooks and regular entertainers, for barbeques, parties or just a simple and tasty home cooked meal, and there are plenty of tips along the way.

Book Review by Jess Godfrey - Copyright © 2012 Jess Godfrey – All Rights

RRP - $29.95 – New Holland Publishers




Lemongrass and sesame beef skewers

These Vietnamese-inspired skewers are so simple and really easy to make. They’re equally good by themselves, or served with rice paper and a salad with heaps of fresh herbs, such as Vietnamese mint, mint, coriander (cilantro), Thai basil and shiso.

Ingredients:
  • 600g (1lb 5oz) good quality beef—I like to use eye fillet or porterhouse
  • vegetable oil, for the grill or pan
  • 1 tablespoon sesame seeds, toasted (garnish)
  • 1 handful coriander (cilantro) leaves (garnish)
  • 8 skewers

Marinade:
  • 2 shallots (eschalots), finely chopped
  • 1 garlic clove, finely chopped
  • 2 lemongrass stalks, white part only, finely chopped
  • 2 large red chillies, seeded and chopped
  • 3 tablespoons coriander (cilantro), chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon caster (superfine) sugar
  • 1 tablespoon lime juice
  • 2 tablespoons sesame seeds, toasted

Method

Combine the shallots, garlic, lemongrass, chillies and coriander in a mortar and pestle (you could also use a bar or stick blender) and grind to form a rough paste. Place the paste into a mixing bowl and add the fish sauce, oils, sugar, lime juice and the sesame seeds, and stir well to combine.

Cut the meat into reasonably thin square shapes. Place the meat in the bowl with the marinade, and give it a stir to make sure all the meat is coated. Cover and allow to sit in the refrigerator for at least 5 hours.

Thread three pieces of beef onto each skewer. Cook on a lightly oiled flat grill or frying pan on high heat for around 1 minute each side.

Remove from the heat and allow to rest for a few minutes before serving.

Garnish with a sprinkle of toasted sesame and coriander leaves.

Makes 8

About the Author

John McLeay fell into his career as a chef after two weeks of work experience at The Australian Hotel in Melbourne. His love affair with Asian food developed after a trip to Thailand when one night he ate fried grasshoppers from a street stall and found that he quite liked the taste!

John is a self-taught chef, known for his experimentation with Asian flavours in a quest to find the perfect balance between the four elements of taste: hot, sour, sweet and salty. John opened Red Spice Road Restaurant in Melbourne in 2007 and published a book of the same name in 2010.


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