Skewers 'Summerdream'

Ingredients for 8 servings:

• 400 g steak(s) (beef rump steaks)
• 2 bell peppers, orange and yellow
• 1 large onion(s)
• 8 small potatoes (triplets or waxy)
• salt water
• 1 sprig(s) rosemary
• 1 clove(s) garlic
• 1 pinch of mustard, hot or Dijon mustard
• 1 tbsp honey
• 1 dashes lemon juice
• Salt and pepper (preferably colored) from the mill or ground
• olive oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

whether pan or grill … always a dream

These skewers are not only delicious, they’re also perfect for a barbecue. Wash the potatoes thoroughly and cook them in boiling salted water until al dente (takes between 10 and 15 minutes, depending on the size). In the meantime, prepare the marinade for the potatoes. Remove the rosemary needles from the stems and finely chop them with kitchen scissors. Peel the garlic clove and dice them. Place both in a saucepan with a generous amount of olive oil and some freshly ground pepper. Then mix with a tablespoon of honey and a little hot mustard, along with a squeeze or two of lemon juice. When the potatoes are ready, add them to the marinade while they’re still hot. Mix well and let it sit while you prepare the skewers. Cut the meat into fairly small cubes and marinate them in a little olive oil mixed with freshly cracked black pepper. Deseed the peppers and cut them into cubes large enough to hold them securely on the skewers. Peel the onion, then remove each large skin individually and cut it into diamond shapes large enough to fit on the skewers. Thread a cube of meat, a diced bell pepper, and a diamond shape on each skewer. Then another cube of meat and a halved small potato. Repeat this process until you reach the potato again. Fry the skewers in a pan on both sides for about 5 minutes each over high heat. If necessary, keep warm in a preheated oven at around 80°C fan/convection if you don’t intend to eat them right away. Of course, I don’t want to dictate to any chef the order in which you should put the skewers. I liked it this way, and two half potatoes on each skewer look very nice. Serve with a baguette or a salad. For drinks, I recommend a dry red wine, a cold beer, or mineral water. Tip: A member of the chef team has published a great recipe for plum chutney here, which goes very well with the seared meat and vegetables. You should try it: http://www.chefkoch.de/rezepte/852471190711790/Pflaumen-Zwetschgen-Chutney.html