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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.)

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.

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)

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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