½ cup coconut milk
2 teaspoons grated lemon or lime rind
2 tablespoons lemon or lime juice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh coriander
¼ cup sweet chili sauce
Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 1 hour at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough marinade for 17½oz. meat.
David B. February 11th, 2010
2 cloves garlic
1 small onion
2 tablespoons lemon juice
1 tablespoon peanut oil
¼ cup peanut butter
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon grated root ginger
½ teaspoon chili powder
Crush, peel and mash garlic. Peel onion and finely chop. Mix all the ingredients together in a bowl or plastic bag. Add food to be marinated and turn to coat. Cover or seal and marinade for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade and cook on the grill.
Makes enough marinade for 13.oz of meat.
David B. February 11th, 2010
Posted In: Marinades
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.)
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
4.7