
Beef Fajita - Chef Recipe by Ben O'Donoghue
"This Mexican feast will knock your socks off. The quick-pickled onions really liven up your taste b...
500 g holloumi, sliced 10mm
500 g Sujuk, sliced 5mm
Marinade:
200 mL Extra Virgin Olive Oil
1 Tbs lemon juice
1 tsp oregano
1/2 tsp chilli flakes (Turkish pul biber)
1/2 tsp fine crushed black pepper
4 bay leaves
Fig Purée:
2 cups water
1/2 cup sugar
1 cinnamon stick
2 cloves
150 g sliced dry fig-soaked in warm water for 30 min
Bath sliced sujuk and halloumi for 1 hour in the marinade.
Bring sugar, water, cinnamon and cloves to boil, add drained figs and cook for 10 minutes.
Let it cool, process in food processor until a smooth paste.
Cook sujuk and halloumi over the grill, until golden.
Spread 1 tablespoon fig purée on the plate.
Arrange grilled sujuk and halloumi over the fig purée, sprinkle with toasted sesame and few pomegranate seeds.
Recipe provided by Olive Thyme Turkish Cuisine
"This Mexican feast will knock your socks off. The quick-pickled onions really liven up your taste b...
Perfect to impress guests on a cold night with a light white wine.