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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
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.
David B. February 9th, 2010
Posted In: Meat, Poultry, and Fish
4 bananas
3 tablespoons butter
4 tablespoons brown sugar
4 teaspoons grated orange rind
2 tablespoons orange juice, or rum, or brandy
Plain yogurt or cream to garnish
Place bananas in skins on hot grill and cook for 6 to 8 minutes, turning occasionally, until they turn brownish-black in color.
Mix the butter, brown sugar, orange rind and juice together and set aside.
Place the cooked bananas still in their skins into individual dessert bowls. Using a sharp knife, slit the skin of each banana, then open out enough to be able to spoon in a little of the flavored butter.
Serve immediately with yogurt or cream.
David B. February 9th, 2010
Posted In: Desserts and Fruit
1 large fresh pineapple
3 tablespoons brown sugar
Zest of three oranges
4 tablespoons dark rum
1.8oz. butter
Peel the pineapple and cut into quarters, remove the core and cut each quarter into six pieces.
Butter one side of a 13.8″ x 17.7″ rectangle of foil, fold in half and seal two sides to form a pocket. Combine the pineapple pieces with the remaining ingredients and carefully pour it into the foil pocket. Seal the last side.
Place on the grill and cook for 8 – 10 minutes.
Remove, unfold and serve with ice cream.
Cherries, apricots, bananas and oranges can be substituted for the pineapple.
David B. February 9th, 2010
Posted In: Desserts and Fruit
1 kg ripe pears
4.4oz. unsalted butter
5.3oz. super fine sugar (caster sugar)
1 – 2 tablespoons Poire William brandy (or a combination of pear nectar and brandy should work) (optional)
Vanilla ice cream
Quarter, core and peel the pears.
In a baking pan or large heavy frying pan, melt 100g of the butter over a low heat. Sprinkle in 3.8oz. of the sugar, swirling it around so that the whole pan is coated.
Remove from the heat and place the pears in the pan. Return to a moderate heat and cook for 10 minutes. Turn pear quarters, and dot each with the rest of the butter and sprinkle with the rest of the sugar. Cook over a low heat for a further 10 – 15 minutes until the pears are golden and caramelized. Keep warm.
If desired sprinkle the pears with the liqueur at the last minute.
Serve with vanilla ice cream.
David B. February 9th, 2010
Posted In: Desserts and Fruit
4.7