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Showing posts with label Main Courses. Show all posts
Showing posts with label Main Courses. Show all posts
Thursday, 20 February 2014
Lion Nathan Lesson Recipes
21:14 | 
Posted by
Unknown |
Beer Marinated Steak
- 1 x 330 ml Dark beer of Choice beer
- 6% salt
- Thyme
- Rumpsteaks (130 grams each)
Mix all the ingredients together, place rump steaks in the brine. Leave for about 1.5 hours. Take out of the brine and dry well with a paper towel. Fry in a hot pan. Or on a hot BBQ. Do not add salt to the steak whilst cooking
Once cooked to your liking, rest for 3-5 minutes
BBQ Baby
Back ribs
- 2 racks pork spareribs, up
to 1.35kg each
BASIC BARBECUE RUB (enough for about 6-7 racks)
- 5 tbsp kosher salt
- 5 tbsp freshly cracked black pepper
- 4 tbsp soft dark brown sugar
- 2 tbsp paprika
- 2 tbsp chilli powder (optional)
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tbsp cayenne pepper (optional)
- 1 tbsp ground ginger
For the rub
In a small bowl, combine all the rub ingredients and mix
well. (If you want to multiply the quantities, this mixture will keep, covered
and stored in a cool, dry place, for months; it's great with any pork cut or
with chicken.)
For the ribs
Preheat the oven to 100°C (200°F/Gas %). Coat the ribs
thoroughly with the barbecue rub, set them on baking sheets, and roast until
the meat is tender and pulls easily from the bone (about 3 hours). Remove the
ribs from the oven.
When the ribs are nearly done, either chill till needed or
light up the BBQ.
Cover with Chili BBQ sauce.
You want a lower heat on the BBQ. Put them on the grill for
as long as your patience allows - at least until a light crust has formed,
which can take from 3 to 10 minutes per side, depending on your BBQ.
Of course, the longer the ribs cook, the better. Brush them
with sauce during the last minute of cooking.
BBQ Chilli Sauce
YIELDS 600 ML
- 1 cup/240 ml molasses
- 1 cup/240 ml tomato ketchup
- 1 cup/240 ml maple syrup
- 2 chipotle chillies in adobo sauce
- 2 scallions/spring onions, roughly chopped
- 2 roasted red bell peppers
- 1 onion, roughly chopped
- 4 garlic cloves, peeled and bashed
- 3-inch/7-cm piece fresh ginger, peeled and roughly chopped
- freshly squeezed juice of 1 lemon
- a large bunch of fresh cilantro/ coriander leaves, roughly
chopped
- sea salt and cracked black pepper
Method
- Put all the ingredients in
a blender or food processor and process till you have a smooth sauce.
- Can store in air tight jar
for about 2 weeks
- To use, either brush sauce on ribs and cook on a medium heat bbq, being careful not to burn. Once they have a nice crust and ready to serve,brush again with bbq sauce and serve.
- OR put the meat in a ceramic dish, pour over the sauce, and to marinate for 8—24 hours in the fridge. Let the meat come to room temperature, then cook on a medium oven or BBQ.
- This sauce also works well with beef
and poultry.
For a cooked version of the sauce place contents into a pan and bring to a gentle boil, cook through for about 10 minutes.
Cool and for a smooth sauce strain. Place in a sterile bottle or Jar and it will last for 3-4 weeks unopened.
Grilled Bread
Makes four flat
loaves
- 1 tbsp active dry yeast
- 350g (12oz) plain flour, divided
- 120ml (4fl oz) tepid water
- 2 tbsp olive oil, plus more for brushing
- 120ml (4fl oz) beer of your choice, at room temperature
- 1 tsp salt, plus more for sprinkling
- Stir together the yeast and . And the tepid water and mix until just blended.
- Place flour in a bowl add 1 tsp salt, Make a well in the center of the flour and add the oil. then the beer and finally the yeast and water mix well until a dough forms.
- Turn the dough out onto a floured board and knead, adding
as much of the remaining flour as necessary to prevent the dough from
sticking, until the dough is satiny and just slightly sticky (about 8
minutes).
- Place the dough in an oiled bowl, turning once to coat.
Cover loosely and let rise in a warm place until it has doubled in bulk (1-11/2
hours).
- Divide the dough into quarters and form each piece into a
ball. Sprinkle a baking tray with flour and put the balls of dough on
the tray, then cover loosely and let rise again for 30 minutes.
- (At this point, you can cover the dough with cling film
and refrigerate it until about an hour before you want to grill the
bread.)
- Turn on your BBQ grill. When temperature is medium you're
ready to cook.
- Stretch each ball of dough into a rough circle or
rectangle about 3mm thick and 25cm wide.
- Brush with additional olive oil and sprinkle with salt,
then place it directly on the grill and cook until black spots form on the
bottom and bubbles form on the top (about 4 minutes). Flip the bread over
and grill the other side until gold' and crusty (3-4 minutes more). Remove
from the grill and serve immediately.
Labels:
Saturday, 16 February 2013
BBQ Recipe-Chilli thyme and lemon Marinated Char grill squid with fennel feta salad
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.
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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