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Mushroom and halloumi kebabs with umami butter Serves 6 12 36 250 g

20 cm bamboo skewers button mushrooms halloumi, cut into 2 cm cubes (24 in total)

Soak skewers in water for 1 hour. Remove and set aside.

Umami butter 60 g butter, softened ½ nori sheet, finely ground Ÿ dried shiitake mushroom, finely ground 10 ml sesame seeds, roasted 2 ml fish sauce 2 ml lemon zest 10 ml miso paste

Wipe mushrooms with a clean damp cloth to remove any dirt and trim stems. Thread three mushrooms onto each skewer, alternating with two pieces of halloumi, starting and finishing with a mushroom. For the umami butter, place butter in a bowl, and mix well with the remaining ingredients. Light a braai fire or heat a chargrill over medium-high heat. Cook skewers for 3 to 4 minutes, turning frequently and basting with umami butter until cheese and mushrooms have softened and are golden. Serve warm and drizzle with extra umami butter.


Cape made booklet - 2017  
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