Malaysian
Murtabaks
Spinach Stuffed Chicken
Grilled Leg of Lamb
Mexican Steak Fajitas
Chicken Tandoori
Hamburger Patties
Satay's
Minced Meat Koftas
Chicken and Walnut Stir-Fry
Turkey Breasts with Green Herb Stuffing
Smoked Salmon Hash
Glazed Salmon Steaks
Grilled Beef Stir Fry
Mushroom Stuffed Sirloin
Hot Grilled Baked Ham
Grilled Pork Ribs
Grilled Ham Steaks
Simple Thai Chicken Curry
Bacon and Mushroom Kebabs
Scallop and Vegetable Kebabs
Tuscan Roast Pork
Sweet and Spicy Butterflied Lamb
Lamb Steaks in Mint and Parsley
Grilled Chicken
Grilled Chicken with Zucchini Chips
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Malaysian Murtabaks
Murtabak dough:
2 cups flour
½ teaspoon salt
1 egg
¾ cup cold water (approx)
Filling:
17½oz. lean mince
1 onion
½ teaspoon salt
2 teaspoons Indian Five Spice powder
1 tablespoon curry powder
1 egg
Oil
Dough:
Place flour and salt in a bowl. Make a well in the center of
the dry ingredients. Beat egg and half a cup cold water together
with a fork. Add to dry ingredients and mix quickly with a
fork. Add more water if necessary to make a stiff dough. Knead
lightly. Wrap and chill for 30 minutes while making filling.
Filling:
Cook mince in a pan until lightly browned. Peel and finely chop
onion. Mix onion, salt, five spice and curry powder into mince.
Cook for about 2 minutes or until spices smell fragrant. Remove
from heat. Cool then mix in egg.
To assemble:
Divide dough into 6 equal pieces. Roll each piece into a 9.4"
diameter circle. Divide meat evenly between dough rounds and
spread to within 1.5" of edge. Fold edges into center,
forming a rectangle. Press edges to secure. Lightly oil a grill
hotplate
and cook over moderate heat for 5 minutes each side until golden
and blistered.
Makes 6.
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Spinach Stuffed Chicken
5oz. spinach
1 cup grated gruyere cheese
1 teaspoon grated lemon rind
Pinch ground nutmeg
8 chicken drumsticks (skin on)
Oil
Wash
spinach. Place in a saucepan and cook for 2 minutes or until
leaves are wilted. Squeeze as much liquid as possible from
spinach. Chop finely. Mix spinach with the other ingredients
except the oil. Using your fingers, loosen the skin on the chicken,
starting at the top of the drumstick and working down the drumstick
as far as possible. Take care not to pierce the skin. Push spinach
mixture under the skin, down the drumstick.
Brush skin with oil
and grill over a medium heat until juices run clear. Turn chicken
during cooking.
Serves 4 to 6.
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Grilled Leg of Lamb
5
cloves garlic
1 tablespoon grated root ginger
1 tablespoon honey
¼ cup lemon juice
½ cup marsala (or sweet sherry)
¼ cup soy sauce
3lb boneless butterflied leg of lamb
Crush,
peel and mash garlic. Mix garlic, ginger, honey, lemon juice,
soy sauce and marsala together. Lightly score skin side
of meat. Brush meat liberally with garlic mixture. Place in a
dish. pour remaining marinade over. Cover and marinate overnight
in the refrigerator.
Remove from marinade. Preheat grill until
coals are white hot. Grill until meat is just pink inside. Turn
frequently during cooking and brush with any remaining marinade.
Serve hot or cold.
Serves 8 to 10.
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Mexican Steak Fajitas
1.6lb piece
rump steak
2 cloves garlic
¾ cup orange juice
1 tablespoon oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
Pinch cayenne pepper
¼ teaspoon ground cumin
Freshly ground black pepper
Tortillas
Trim
any fat from meat. Crush peel and mash garlic. Mix garlic,
orange juice, oil, vinegar, lemon juice, cayenne pepper and
cumin
together in a bowl or plastic bag. Add meat and turn to coat.
Cover or seal and marinate overnight in the refrigerator.
Remove
from marinade and grill over a hot barbecue until brown on the
outside but still pink inside. To serve, cut meat thinly across
the grain.
Serve with freshly ground black pepper and serve on
warm tortillas with fried onions, guacamole and tomato salsa.
Serves 6.
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Chicken Tandoori
1
No 8 chicken (1.8lb)
2 cloves garlic
7oz. pot natural unsweetened yogurt
1 tablespoon grated fresh ginger
2 teaspoons turmeric
1 teaspoon paprika
2 teaspoons garam masala
1 teaspoon ground cardamom
¼ teaspoon chili powder
Cut
chicken in half through the back and open out so the chicken
lies flat. Crush, peel and mash garlic. Mix garlic, yogurt,
ginger, turmeric, paprika, garam masala, cardamom and chili
powder together. Brush chicken all over with this mixture.
Cook
over a hot grill for about 45 minutes, turning halfway through
cooking or until chicken is cooked. Brush chicken with any leftover
yogurt mixture while cooking. To serve cut into portions.
Serves 4-6.
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Hamburger Patties
1 onion
1.1lb lean mince
¾ cup soft breadcrumbs
1 tablespoon Worcestershire sauce
1 tablespoon ketchup or chili sauce
1 teaspoon beef stock
2 tablespoons chopped parsley
Freshly ground black pepper
Peel
and finely chop onion. Mix ingredients together thoroughly.
With wet hands, divide the mix into 6 patties. Flatten slightly
and grill until cooked through. Serve on toasted hamburger buns
with salad, mustard, ketchup and pickles.
Makes 6.
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Satay's
1.1lb. chicken
breast fillets
or 1.1lb. pork fillets
or 1.1lb. beef fillets
Marinade
Satay sticks
Cut
meat into thin strips lengthwise. Marinate in any marinade
of your choice. Thread onto soaked satay sticks, weaving the
stick down the length of the meat strip. Preheat the grill to
a medium heat and cook satay's for 5 to 6 minutes, turning frequently
until cooked.
Serves 4.
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Minced Meat Koftas
1 onion
2 cloves garlic
1.1lb lean beef or lamb mince
1 tablespoon chopped fresh mint
1 teaspoon salt
2 teaspoons ground cumin
¼ teaspoon ground allspice
1 egg
Oil
Satay sticks or metal skewers
Peel
onion and grate. Squeeze out onion juice and discard. Crush,
peel and finely chop garlic. Place mince in a bowl and mix in
onion, garlic, mint, salt, cumin, allspice and egg.
Mix until
well combined. With wet hands, shape into 4-5cm long cylinders.
Thread onto soaked satay sticks or metal skewers. Brush with
oil and cook on the grill or hotplate, turning frequently until
cooked through. The outside should be crisp.
Serve in pita bread
with Cucumber Raita and Tomato Salsa.
Serves 4 to 6.
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Chicken and Walnut Stir-Fry
½lb. boneless
chicken
2 teaspoons sherry
1 teaspoon light soy sauce
1 teaspoon water
¼ teaspoon sugar
1 teaspoon cornstarch
Salt
Fresh ground black pepper
1 teaspoon peanut oil
Oil
6 to 8 fresh asparagus spears
1 to 3 cloves garlic
4.4oz. walnuts
2 teaspoons water
1 teaspoon cornstarch
¼ teaspoon sesame oil aprox
Remove
skin from chicken. Cut flesh into bite sized pieces. Place
chicken in a bowl. Add half the sherry, soy sauce, first
measure of water, sugar, first measure of cornstarch, salt and
freshly ground black pepper. Pour measured peanut oil over and
marinate for 30 minutes.
Wash asparagus, snap the tough ends
off and discard. Slice asparagus on the diagonal. Crush, peel
and mash garlic. Heat 1" of oil in a wok over the grill
until hot.
Add walnuts and stir-fry for a few minutes, taking
care
not to let them burn. Drain and set aside. Drain all but 1 tablespoon
of oil from wok.
Stir chicken to loosen then add to the wok.
Stir-fry until chicken changes color. Reduce heat and move chicken
to one side of wok. Clean out wok with paper towel.
Add more
oil and heat. Stir-fry asparagus for 2 minutes. Remove and set
aside.
Add garlic to wok and saute over low heat. Do not let
it burn. Increase heat. Add chicken, remaining sherry and asparagus.
Stir-fry for about 5 to 8 minutes or until chicken is cooked.
Mix second measure of water and cornstarch together, mixing until
smooth. Add to wok and bring to the boil. Stir in walnuts. Sprinkle
sesame oil over. Serve immediately with rice.
Serves 2.
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Turkey Breasts with Green Herb Stuffing
1 small onion
1 tablespoon oil
1 cup soft breadcrumbs
1 egg
1 cup chopped mixed fresh herbs such as parsley, sage, thyme, chives
½ teaspoon salt
Freshly ground black pepper
3 skinless, boneless turkey breasts
6 rashers bacon
Peel onion
and chop finely. Heat oil in a frying pan and sauté onion
for 3 minutes until clear. Mix onion, breadcrumbs egg, herbs,
salt and pepper together until combined.
Place turkey breasts on a board cutting in half horizontally
so breasts lie flat. Place one-third of stuffing mixture in center
of each breast. Roll turkey around stuffing from short side.
Remove rind from bacon and wrap bacon around rolled breasts.
Turn grill side burners on and preheat grill to a medium heat.
Place turkey breasts in a roasting dish and place dish in center
of grill away from the direct heat.
Cook, covered, for about 45 minutes or until juices run clear
when turkey is pierced. Serve sliced with cranberry sauce and
grilled vegetables.
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Smoked Salmon Hash
6 peeled precooked potatoes
2 shallots
2 tablespoons oil
4 hard boiled eggs
3½oz. hot smoked salmon
2 tomatoes
2 tablespoons chopped fresh dill
½ cup ready made hollandaise sauce
4 slices cold smoked salmon
Cut potatoes into 1cm cubes. Peel shallots and chop finely.
Heat oil on a grill hotplate and sauté potatoes and shallots
until lightly golden, adding a little more oil if necessary.
Shell eggs and cut into eighths. Remove skin from salmon and
flake flesh. Cut tomatoes in half, remove core and cut flesh
into cubes. Add eggs, tomatoes, salmon and dill to potatoes and
shallots and toss carefully for 2 to 3 minutes to heat through.
Serve rounds of mixture on warm plates.
Serve with a spoon of hollandaise sauce over top and garnish
with cold smoked salmon.
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Glazed Salmon Steaks
3 tablespoons brown sugar
4 teaspoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 x 6oz salmon steaks
Preheat the grill to medium high heat. Combine the brown sugar,
mustard and soy sauce in a medium sized bowl and whisk to blend.
Set aside in a small bowl 1 tablespoon of the glaze and add it
to the rice vinegar. Reserve for later use.
Brush one side of the salmon steaks generously with the glaze.
Place the steaks glazed side down on the grill and grill for
3 – 4 minutes. Glaze the uncooked sides and grill for another
3 – 5 minutes.
Drizzle with the reserved glaze and serve.
The center of the salmon should be barely cooked – just
opaque in the center, remember the fish continues to cook after
you have removed it from the hot plate.
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Grilled Beef Stir Fry
4 spring onions (green onions)
1 red pepper
1 yellow pepper
1 green pepper
1.1lb. blade steak
½ cup readymade barbecue sauce
2 teaspoons prepared minced ginger
2 tablespoons soy sauce
2 tablespoons sesame oil
Trim spring onions and cut into lengthwise strips. Cut peppers
in half, remove cores and slice flesh into thin strips. Cut meat
into very thin slices across the grain (partially freezing meat
can make slicing easier).
Mix barbecue sauce, ginger and soy sauce together and toss through
meat. Heat 1 tablespoon of oil in a wok or heavy based frying
pan on the grill. Stir fry spring onions and pepper slice for
2 minutes. Remove from wok and set aside.
Heat second tablespoon
of oil in wok or pan and quickly stir fry meat in three batches
for 1 minute or until just cooked on the outside. Return meat
and vegetables to wok. Quickly stir fry to heat and serve immediately.
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Mushroom Stuffed Sirloin
3lb. sirloin steak in one piece
1 onion
9oz. brown mushrooms
1 tablespoon oil
1 teaspoon dried thyme
Salt and pepper
1 tablespoon honey
1 tablespoon prepared mustard
6 rashers bacon
Trim
any silverskin, fat or gristle from meat and discard. Cut
a pocket down through the center of the meat to about 1.2" from
the edges.
Peel onion and chop finely. Clean mushrooms and
slice finely. Heat oil in frying pan and sauté onions
for 5 minutes. Add mushrooms, thyme, salt, pepper, honey and
mustard.
Cook, stirring often, until mushrooms wilt.
Fill pocket in
meat with mushroom mixture. Remove rind from bacon and wrap rashers
around meat to completely cover. Turn grill side burners on
and
preheat grill to medium high heat.
Place meat on hotplate in
center of grill away from direct heat. Cook, covered, for 15
minutes each side for medium or longer if desired, turning
once during cooking.
Remove from grill and rest for 15 minutes
before
carving. Serve cut into thick slices.
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Hot Grilled Baked Ham
1 cooked ham on the bone (about 9lb.)
Whole cloves
8oz. can pineapple pieces in juice
Glace red cherries
¼ cup liquid honey
2 tablespoons prepared American-style mustard
Remove
skin from ham using your hand to separate skin from fat. Weigh
ham. Cut a diamond pattern in the fat. Push whole cloves
into ham at point of each diamond.
Drain pineapple, reserving
a quarter cup of juice. Arrange pineapple pieces and cherries
over ham securing with toothpicks if necessary. Mix reserved
juice, honey and mustard in a bowl and spoon over cut surface
of ham.
Turn grill side burners on and preheat grill to medium
heat. Place ham in roasting dish and cover dish with foil. Place
dish in center of grill away from direct heat. Cover with lid
and cook, allowing 10 minutes per 1.1lb.
About 20 minutes before the end of cooking, remove foil and baste
ham with honey mixture, continue to cook for calculated time,
basting ham with honey mixture during cooking.
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Grilled Pork Ribs
2– 3½ lb. meaty pork rib bones
1 cup water
Sprinkling of cumin
Sauce
1 onion
2 cloves garlic
1 tablespoon oil
1 teaspoon ground cumin
½ teaspoon ground coriander seeds
½ cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soft brown sugar
1 tablespoon wine or cider vinegar
1 tablespoon tomato concentrate
½ teaspoon cornstarch
½ cup water
1/8 -¼ teaspoon chili powder
Cut the pork
ribs into sections, each with 3 or 4 rib bones, and place in
a large saucepan with the water and ground cumin.
Cover tightly, and simmer for 1 ½ hours, or until meat
is very tender.
While the pork cooks, make the sauce. Put the first 5 ingredients
in a food processor, chop very finely, transfer to a pan and
cook over a moderate heat for about 5 minutes.
Measure the remaining
ingredients into the pan, using the smaller amount of chili powder
unless a hot sauce is required, and simmer for about 15 minutes.
When required place the rib section on the grill, heat on each
side until they sizzle, then brush with the warm sauce, and heat
again on both sides. Serve with crusty bread, warmed on the grill.
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Grilled Ham Steaks
4 ham steaks
Glaze
¼ cup pineapple juice
1 tablespoon ketchup or barbecue sauce
1 teaspoon (smooth) mixed mustard
1 teaspoon cornstarch
1 teaspoon light soy sauce
1 tablespoon maple syrup or brown sugar
Mix the marinade ingredients. Heat until boiling, stirring
until glaze is thick and clear. Snip the edges of each
steak in 4-6
places, so they will not curl up as they cook. Pour glaze
over ham steaks in an unpunctured plastic bag, or in
a shallow dish.
Make sure all the ham surfaces are coated. Leave for at least
15 minutes.
Grill over high heat on a hot plate or lightly oiled grilling
rack until steaks are hot, and lightly browned on both sides,
about 3-5 minutes per side. Do not overcook.
Grill canned pineapple rings to serve with each steak, if
desired. Place on oiled heated plate or in wire basket as
they break
easily when turned.
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Simple Thai Chicken Curry
3-4 cloves garlic
2 teaspoons minced ginger
1 onion finely chopped
Oil
2-3 tablespoons mild to hot curry paste (dependant on your
taste)
1.7lb. boneless chicken thighs
1 cup chicken stock
½ cup coconut milk
Salt and pepper to taste
Using a wok
or cast iron fry pan on the gas burner ring…
Sauté the garlic, ginger and onion in the oil until
the onion is translucent.
Add the curry paste and cook for another 2-3 minutes, stirring.
Add the chicken and cook on a low heat until it is sealed and
golden in color. (Best done in two batches, adding more cooking
oil as required, as too much chicken in the pan at one time steams
the meat rather than browning it.)
Add the chicken stock and cook for another 2-3 minutes, then
add the coconut milk and simmer for another 10 – 15 minutes.
Season to taste with salt and pepper, serve with rice.
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Bacon and Mushroom Kebabs
Long thin bacon rashers
Button mushrooms
Bamboo Skewers
A little oil
Salt and pepper
Before using the bamboo skewers soak them in water to prevent
them burning whilst cooking.
Thread the bacon and mushrooms onto the skewers, alternating
as you go, allowing 1 or 2 rashers and 3-4 mushrooms per skewer.
Keep them nice and tight.
Brush with oil and season with salt and pepper.
Ideally cook them on the grill, or else sauté them in
a pan on the grill top.
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Scallop and Vegetable Kebabs
½lb. sliced bacon
Salt and pepper
24 scallops
2 capsicum (peppers of any color) cut into 2.5cm pieces
24 cherry tomatoes
8 skewers
Herb Butter (for brushing on kebabs)
1.8oz. butter
2-3 cloves garlic finely chopped
2 tablespoons finely chopped parsley
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons fresh basil or 1 teaspoon dried
Pinch ground nutmeg
Cook the bacon, drain it on paper towels and cut into 2.5cm
pieces, season the scallops with salt and pepper. Thread four
pieces of capsicum, three pieces of bacon, three scallops and
three cherry tomatoes on each skewer, beginning with a piece
of capsicum and alternating the order of the ingredients.
To make the herb butter, melt the butter in a small pan then
add the rest of the ingredients.
Sauté for 30 seconds, then transfer to a bowl and use
it to brush the scallop kebabs while cooking.
Cook the kebabs for 2-3 minutes each side until the scallops
are cooked through.
Serve immediately.
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Tuscan Roast Pork
3 tablespoons minced garlic
2 teaspoons fennel seeds, crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 scotch fillet of pork (about 4lb.)
1 tablespoon olive oil
This recipe uses indirect cooking.
Preheat covered grill allowing 20 minutes for it to reach medium
hot.
Mash the garlic, fennel seeds, salt and pepper together. Rub
the mixture over the pork and place in a roasting pan. Drizzle
with the oil and place in the center of the grill where it can
cook indirectly.
Cook for 2 – 2 ½ hours.
Allow meat to rest for 15 – 30 minutes before carving.
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Sweet and Spicy Butterflied Lamb
1 leg of lamb, boned and butterflied
2 cups finely chopped onion
3 large cloves garlic, peeled and minced
1 jalapeño pepper, sliced, or 2 teaspoons jalapeño
sauce
1 tablespoon finely minced fresh ginger
1 cup fresh coriander leaves
Juice of two lemons
1 teaspoon ground coriander powder
1/3 cup olive oil
Salt and freshly ground black pepper
Glaze
3 tablespoons honey
2 tablespoons soy sauce
Place the butterflied lamb on a chopping board and even out
the thickness of the lamb by flattening it with a meat mallet.
Using a sharp knife make a few deep insertions in the meat (so
the flavor of the marinade will penetrate even further).
Combine the onion, garlic jalapeño pepper, ginger, coriander
lemon juice, and oil in a food processor or blender and process
until finely minced. Season to taste with salt and pepper.
Pour the marinade into a large resealable bag and add the lamb.
Seal the bag and leave in the fridge overnight.
Preheat the grill until it is very hot. Remove the lamb from
the bag. Combine the honey and soy to make the glaze and brush
over the lamb. Cook over a high heat, brushing both sides with
glaze several times during the cooking time. (Cooking times will
vary depending on the grill but allow 20 minutes per side for
medium.)
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Lamb Steaks in Mint and Parsley
6 lamb steaks, about ½lb. each
½ cup mint leaves
½ cup parsley sprigs
6 tablespoons olive oil
Salt and pepper to taste
Place the mint and parsley in a blender and process. Pour in
oil and blend.
Remove and pour over the lamb steaks. Add a pinch of salt and
pepper and marinade for 30 minutes.
Cook on the Grill to required degree.
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Grilled Chicken
Stuffing
1oz. butter
½ onion, finely chopped
2 cups fresh breadcrumbs
1 diced apple peeled
2 cooked, rashers bacon, diced (optional)
½ cup mixed fresh herbs e.g.(sage, parsley, chives rosemary, dill,
coriander thyme, oregano)
Salt and freshly ground black pepper
½ cup sultanas or other dried fruit
¼
- ½ cup toasted pine nuts
1 lemon (or lime)
3 – 4 rashers of bacon to cover bird whilst cooking (optional)
This recipe uses indirect cooking, this is where the outer burners
are turned on while the inner burners are off, and the food is
place over the inner burners with the lid closed, so that the
food is heated indirectly.
Place the butter and onion in a bowl and microwave
on high for 3 – 4 minutes. Add the rest of the ingredients
apart from the lemon and the bacon rashers that will eventually
cover
the
bird.
Cut the lemon in half, and squeeze one half of it into the
cavity of the bird. Stuff the bird with the stuffing, and squeeze
the
remaining lemon half over the bird itself top with 3 – 4
bacon rashers if you so desire.
Allow 1 ½ hours cooking time for a large bird (this
will vary, so trust your eyes rather than the clock), when
the juices
run clear the bird is done.
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Grilled Chicken with Zucchini Chips
8 Chicken thighs
2 cloves garlic
3 – 4 tablespoons mustard
2 limes, juiced
5.3oz. polenta
1.1lb. zucchinis
1.7oz. oil
4 teaspoons cracked black peppercorns
2 teaspoons mixed herbs
Salt and pepper
7oz. spicy tomato relish
Additional limes
Dry the thighs with a paper towel. Crush the garlic and mix
with the mustard and lime juice. Brush the chicken with the mustard
mix and coat with the polenta.
Preheat the grill and grill the chicken on the hot plate until
crisp and tender.
Cut the zucchinis into quarters, and season with the oil, cracked
pepper, mixed herbs and salt and pepper. Place on the grill and
cook turning frequently.
To serve, stack the zucchini chips and place the grilled chicken
on top. Serve with the tomato relish and fresh grilled limes.
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