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Saturday, 16 February 2013
BBQ Recipe-Chilli thyme and lemon Marinated Char grill squid with fennel feta salad
13:31 | 
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Chilli thyme and
lemon Marinated Char grill squid with fennel feta salad
Serves 4 to
6
Squid and Marinade
·
1kg (about 12) small cleaned calamari tubes
(hoods)
·
Salt & freshly ground black pepper
·
3 lemons, juiced save 1tbsp and set aside
·
80ml (1/3 cup) olive oil
·
1/4 cup fresh thyme leaves
·
2 large fresh red chillies, deseeded, finely
chopped (save about a tsp set aside)
·
1 tsp sesame oil
·
Salt & freshly ground black pepper
Fennel, lemon and
feta salad
·
Small bulb of fennel, washed and thinly sliced
using a mandolin
·
½ red
onion, thinly sliced lengthways
·
2 large
vine-ripened tomatoes, quartered, seeds removed and cut into julienne
·
¼ cup
coarsely chopped mint
·
¼ cup
coarsely chopped flat-leaf parsley
·
150g rocket leaves, washed, dried
·
1 lemon, zested rind only
·
100 gm marinated
soft feta, crumbled (Optional)
Method
1
Make the marinade, combine the lemon juice,
olive oil, thyme, chillies and sesame oil in a large airtight container. Season
with salt and pepper.
2
Cut each calamari tube down one side lengthways
and open up. Score the inside surface of each in a diamond pattern (don't cut
all the way through). Cut each quarter into 3 even pieces. Add the calamari to
the marinade and toss to coat. Place in the fridge for a minimum 1 hour to
marinate ( longer if time permits)
3
For fennel salad- combine fennel, onion, tomato,
mint, parsley, lemon rind, saved chilli and half the feta (optional) in a bowl and toss lightly to combine.
4
Heat BBQ plate to hot. Drain Calamari and Spoon the
calamari onto preheated barbecue and cook for 1-2 minutes each side or until
calamari curls and is opaque. Transfer to the salad bowl .
5
To serve, toss salad with a little olive oil,
salt and pepper and scatter with remaining feta if using.
Labels:
BBQ Recipe- Smashed Lamb steaks with Mustard, Oregano and Preserved Lemon
Butterfly Lamb steaks with Mustard, Oregano and Preserved Lemon
Ingredients
- 2 pounds of butterfly leg of lamb, in one piece
- Coarse salt and freshly ground black pepper
- ¼ cup Dijon mustard
- ½ cup packed fresh oregano leaves, finely chopped
- 1 tablespoon roughly chopped Lemon Confit ( remove the flesh just use peel)
- 1 tablespoon extra virgin olive oil
Method
- Mix the lemon and oregano together.
- Cut the lamb across the grain into 1-inch-thik slices
- Place lamb slices between sheets of plastic wrap and pounds to an even thickness of 1/2inch
- Season with salt , and brush with half the mustard
- Turn, season and coat with remaining mustard
- Finally scatter the chopped oregano and lemon confit evenly over the top
- Place lemon side down on very hot Flat BBQ plate and leave for 3 minutes without moving.
- Use a wide thin spatula to careful release the steaks, flip them to the other side and cook for 2 minutes until done
- Remove and rest for 2 minutes
- Serve.
BBQ recipes Skirt Steak with Chimichurri
BBQ Skirt Steak using low brine marinate with Chimichurri
Using a low
level salt solution of 6% will help break down the muscle filaments which helps
introduce flavor and improves the holding of muscle cells.
Ingredients
- 1 kg Skirt Steak
- 300g Water
- 18g salt.
- 5 sprigs of Thyme
- 1 bay leaf
Preparation
- Place water in a pan and add salt and herbs.
- Warm water until steam starts to rise and salt is dissolved.
- Take of heat, put solution in a bowl, cool then refrigerate once cool enough.
- Once solution is chilled, add meat making sure the meat is well covered by the solution.
- Leave for a minimum of one hour but no more than 2hrs.
- When it’s time, remove meat and rinse gently, get a clean bowl of water and add meat for 5 minutes, then remove and dry very well. This helps remove some of the salt and stops the brining process.
- Score meat lightly with a sharp knife
- Heat up your bbq till very hot , rub a thin layer of oil over the meat and season very lightly with salt
- Place meat on the bbq scored side down and leave in the same spot for up to 4 minutes (depending on thickness). After 4 minutes turn over a cook for about 3 minutes
- Remove from bbq and add the Chimichurri all over the scored side cover loosely and rest for 4-5 minutes, once rested serve by slicing thinly against the grain.
Chimichurri
Prepare at least one day in advance
For the salmuera
· 1/4 cup water
· 1 tsp Salt
· 4 large cloves garlic peeled and
crush to paste
·
1 cup fresh packed flat leaf parsley
· 1cup fresh packed Oregano
·
1 tbsp dried Oregano
·
2 tsp red pepper flakes
·
¼ red wine vinegar
·
½ cup virgin olive oil
Preparation
For the Salmuera
1. De-solve the salt in the water till it's all gone.
2.
Chop oregano and parsley very fine and place in
bowl.
3.
Add Garlic and pepper flakes, mix.
4.
In another bowl add vinegar and whisk in oil slowly.
5.
Whisk the vinegar and oil into herbs
6.
Then whisk in Salmuera until you have a nice
consistency, not too watery.
7.
Place in clean jar with tight fitting lid and leave
for 1 day refrigerated before using.
You can put all the ingredients in a food processor and blitz to consistency of choice.
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