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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
4.7