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 & 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 & 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 & 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 & Fish
4.7