Menu testing for the winter

Asian Style Marinaded Beef Skewers

Menus and Cuisine in our Catered Chalets

Summer is well and truly over, we’ve had our first scattering of snow and it’s the time of year we get the cook books and start testing out ideas and recipes. It’s always good getting back in the kitchen, we both really miss cooking for our guests so this is the next best thing.

We thought we give everyone a sneak peak into one of this years contenders.


Recipe and Method

For the beef and marinade:

600g topside of beef

4 garlic cloves
1 onion
thumb size piece of fresh ginger
3 1/2 tbsp olive oil
3 1/2 tbsp soy sauce
2 tbsp red wine vinegar
small bunch of parsley
1 tbsp hoisin sauce
juice of 1/2 lemon
1 tbsp port

For the salad:

1 apple
4 handfuls baby spinnach
sesame seeds
mange tout
1/2 red chilli
galangal or pickled ginger
mangetout (sugar snap peas)
1 ripe avocado

For the cut of beef, the tenderising process means that it’s possible to use a tasty cut like topside without having to slow cook to ensure the meat is tender, you can use a rump or fillet steak but personally I think it’s better to let the more expensive cuts of meat stand by themselves and use a cut like topside with more flavour come out in the marinading process.


Combine all the marinade ingredients and blitz using a wand mixer or in a food processor.

Dice the beef into 1 inch cubes and put into a large freezer bag with the marinade, seal it really well and let it marinade in the fridge overnight. The combination of ingredients in the marinade helps stat to break the meat down meaning it’s lovely and tender after you’ve griddled it.

Finely dice the apple, slice the mange tout, roughly dice the avocado, peel shavings of the ginger using a veg peeler, de-seed and finely slice the chilli. Once you’ve washed and dried the spinanch mix all the ingredients together and toss it with a little lemon juice to dress the leaves.

Get the rice on to boil, wholegrain rice does take a little longer to cook than white rice.

Get your giddle pan good and hot while you skewer the beef on wooden kebab skewers. You want to griddle each kebab for about 2 minutes each side depending how you like your beef cooked. Don’t move it as it’s sizzling or you’ll loose the lovely black griddle marks.

At the end of the cooking time add a little whisky and as it sizzles let the vapour catch on the flame and flambé off the alcohol to leave a lovely thick whisky and marinade sauce at the bottom of the griddle pan.


Steak Flambé

Dress your salad with a few sesame seeds.

Fresh Asian SaladDrain the rice and allow to steam for a couple of minutes in the pan then arrange in the middle of the plate, heap your salad over the rice.

Plating up Chalet Dinner

Add your skewers and voila!



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