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Lunchbreak: Chef Jehangir Mehta makes beef and mushroom kebabs with enoki fries

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Chef Jehangir Mehta

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Beef and Mushroom Kebabs, Chipotle Mayonnaise, Enoki Fries

Beef and mushroom kebabs

angus ground beef (1 lb)
portobello mushrooms - ground (2 1/2 oz.)
king, oyster mushrooms (2 1/2 oz.)
button mushrooms (1 oz.)
onion, diced (1/2 oz.)
tomato, diced (1/2 oz.)
cilantro leaves, chopped (15 ea.)
ginger, minced (1/2 tsp.)
garlic, minced (1/2 tsp.)
Thai bird chile, chopped (1/2 ea.)
1/3 tsp of each:
turmeric powder
onion powder
tomato powder
coriander powder
chili powder
lemon grass powder

Massage all these ingredients together and form 1 once round balls. Set in the fridge for at least 4 hours before cooking. Salt the kebabs to taste. Grill them to the doneness one desires.

Chipotle Mayonnaise

mayonnaise (1 qt.)
chipotle paste (6 oz.)

Mix ingredients together.

Enoki Fries

enoki, 1 bag cut 2” from the base (1 ea.)

chickpea flour (1 cup)
salt (to taste) and crushed black pepper (1/2 teaspoon)
turmeric powder (1/2 tsp.)
chili flakes (1 tsp.)
cumin seeds, crushed (1 tsp.)
water (1/2 cup)

Mix all the batter ingredients very well. Dredge the enoki and deep fry till crisp.

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