Nature’s Fresh beef knuckle kebabs on smoked parsnip puree with crispy-fried brussels sprouts
800g Nature’s Fresh beef knuckle, diced in 3cm cubes
¼ cup extra virgin olive oil
2 tsp dried Italian herbs
sea salt flakes and freshly-ground black pepper
750g parsnips, peeled
2 large potatoes, peeled
100g unsalted butter
400g Brussels sprouts
½ bunch thyme finely chopped
100g toasted walnuts, chopped
1 tsp tarragon vinegar
Toss the beef knuckle in half the oil and the dried herbs. Season with salt and pepper, then thread onto skewers.
Steam the parsnips and potatoes until tender, then press through a sieve. Beat in the butter and season with salt, then paint with mesquite smoke*. Cover and set aside for 20 minutes.
Use a small knife to separate the Brussels sprouts leaves, then fry in a pan over a high heat in the remaining for 4 minutes, until just tender. Add the thyme, walnuts and vinegar, then season with salt and pepper.
Cook the kebabs on a hot grill for 8 minutes, turning often, until medium. Serve with puree, sprouts and pan juices.
* Smoker guns are available at select kitchenware retailers.