Recipes

Cufu Kebabs

Ingredients

Cufu
Red Miso

Hendersons Relish

Lemon juice

Yeast Extract

Sweetner of your choice

Method

- Cut the cufu into around 5mm slices and fry until golden either side. 

- Make up a liquid with all the ingredients above.

- Mix them all into a paste, being careful not to use too much yeast extract as it's very strong.

- I don't have exact measurements, so just experiment.

- Add water to the paste and mix. You don't want it too runny or too thick. 

- Pour into the the frying pan with the cufu slices and simmer, regularly turning them.

- Simmer until half the liquid is absorbed, then use a hard pllastic spatula and cut the slices into 3 strips, then 3 strips the other way to give you 9 little squares.

- Keep stirring until all the liquid is both absorbed and coating the squares. The remaining liquid will have reduced into a thick sauce and will cover the squares.

- That's it. Now you can make up your kebab sticks, or use the squares in any other dish you want.

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You can also forgo the cutting into squares and use the whole slices in sandwiches with ketchup and lettuce. It's like easting a proper burger. The cover photo on my home page is this very sandwich.

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