BBQ Time of year

Asian Style Lemon Grass Chicken

Ingredients:
* 1 free-range chicken approx 1.6 kg
* Approx 1 cup of coriander leaves
* Small bunch (about 5-6 stalks) of spring onions
* Thumb sized knob of ginger, chopped
* 1/2 stalk of lemon grass chopped
* 1/2 cup olive oil
* Juice of 3 lemons/limes/seville oranges
* 1/4 cup soy
* 4-5 cloves chopped garlic (about 1 heaped tablespoon)
* 1/2 tsp salt
* 1/2 tsp cumin
* 1/2 tsp curry powder (or more to taste)
* 1 Throne (a beer can, any type will do!)
Method:
Put ingredients in a blender and blend to a paste. Taste and then adjust seasonings to your taste.
Marinate chicken in rub for at least 2-3 hours and barbecue “on a throne” (an open beer can) till done.

Sweet Plumb Pork Fillet Steaks with Zucchini

1 Whole Pork Fillet(s) Large 
1 Whole Spring onion(s) Large, cut into 8 segments 
4 Whole Zucchini Medium, cut into thirds lengthways 
2 Tbsp Olive Oil 
1 Whole Red Chilli Medium, seeded and finely diced 
1 Cup(s) MasterFoods Sweet Plum Marinade 
Directions
Slice the pork into 1 ½ cm thick medallions and marinate in half the Sweet Plumb marinade and the chilli, covered in the fridge for two to twelve hours. 

Brush the zucchini strips with one tablespoon of oil and char grill. 

Fry the onion segments in the remaining oil on the flat grill over medium heat. 

Char grill the marinated pork at the same time. 

Place three zucchini strips on four plates and top with the onions and pork. 

Drizzle over remaining marinade (that has not been in contact with the meat).


ENJOY YOUR BBQ

Chef Nathan

Reply to Your PostDelete Post