£59.95 Berkshire, Reading

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Espetada em Pau de Lauro.

Espetada is meat on a skewer. Usually the meat being used is beef but there are some variants such as "espetada
de frango" (chicken on a skewer)

The meat is put on a skewer and prepared with garlic and salt over a wood or charcoal fire.
The traditional skewer that is used at home can be quite long, but in restaurants the size is kept small enough to fit on a plate. Should a longer metal stick be used, then it is usually hung-up on a rack which is placed on the table. The juice that drips off the meat is captured on the plate below.
In restaurants espetada is served with French fries and green salad.
The one I have for sale has never been used. I brought it back from Madeira along with four other sets, two of which were gifts to a couple of relatives. It did not have a box because I purchased it from a local Kitchen Equipment supplier who unboxed it so it was easier to bring home so, it will be wrapped and boxed for the purchaser prior to posting.
This four set Espetada Stand is ideal for barbecues and will impress those who have never eaten in this Portuguese style. I have copied a typical recipe below.

Marinated Beef on a Skewer (Espetada)
Serves 4 to 6
My Maderian friends brag about their Espetada. Simply marinated and grilled it
2 teaspoons coarse salt or to taste
4 cloves garlic, coarsely chopped
3 bay leaves plus extra for grilling
½ teaspoon fresh ground black pepperneeds very little to accompany it. Alas, we don’t have branches of bay leaves to thread through the meat so the alternative metal skewers and stand are an ideal alternative.
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 pounds beef sirloin, rib-eye, or beef tenderloin, cut in 2 inch cubes
1. Using a mortar and pestle, combine the salt and garlic, mashing the two until the garlic becomes a paste. Mix in the bay leaves, pepper, wine vinegar and lastly, the olive oil.
2. Put the meat cubes in a shallow non-reactive bowl and spread the seasoning paste over the meat. With clean hands, turn the meat to coat thoroughly on all sides. Let stand for 2 to 4 hours or even overnight in the refrigerator.
3. While the meat is marinating, thoroughly clean the metal skewers and coat in olive oil.
4. When ready to cook, thread the cubes of meat alternating with a bay leaf, onto the skewers. Grill over medium-heat (for beef tenderloin which requires less cooking, 5-6 minutes for medium-rare ) approximately 5 inches above the flames. Adjust cooking time to your desired taste.

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