Cooking, Recipe and Food Blog
As the weather turns in our favor, it’s time to take the tarp off of the barbecue and call up a few friends. If you fancy yourself to be a grillmaster, this is your time to shine.
The perfect barbecue is all about good food, good beer, and good friends. As far as good friends go, that’s up to you, but we can help with the food and drinks. Read on for some tips on just what to eat and drink at a barbecue. [Read more…]
Grilled paprika beef is a delicious dish with a burst of flavor. The paprika adds a hint of spice which you will surely like. Use chili powder if you enjoy hot and spicy food. It can be eaten alongside side dishes, rice or pita bread.
When marinating, I suggest using a re-sealable bag so that the meat is fully coated in marinade and it is easy to turn.
Serves 4
Ingredients:
750g rump steak, trimmed and cut into 3cm cubes
1/2 cup sour cream
5 cloves garlic, crushed
2 teaspoons Dijon mustard
2 teaspoons paprika
1 teaspoon dried mixed herbs
1/4 cup olive oil
1 tablespoon tomato sauce
12 bamboo skewers, soaked
Combine the garlic, oil, mixed herbs, paprika, tomato sauce, salt and pepper in a large a bowl. Marinate the meat in this mixture and toss well to coat. Cover and refrigerate it for at least twenty minutes or up to overnight. Turn at least once.
Heat a stove-top grill or non-stick frying pan over medium heat. While doing so, remove the meat from the marinade and thread it onto the soaked skewers. Grill the skewers in batches for four to five minutes or until cooked to your liking. Remove from heat.
Combine the mustard and sour cream in a small bowl. Serve with the grilled beef paprika.
Image from Dinner Series
Roast beef with roasted tomatoes, potatoes and tapenade is a mouthwatering dish which uses indirect heat. This is why the barbecue hood must be closed while roasting. If you do not have a covered barbecue grill, you may roast the beef in the oven as well.
Serves 6
Ingredients:
1/4 cup balsamic vinegar
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1/3 cup olive oil
2kg beef rump roast
6 garlic cloves, sliced
1kg potatoes, chopped
3 x 240g packets cherry truss tomatoes
1/3 cup olive tapenade
Salt and freshly ground pepper to taste
In a small jug, combine the vinegar, thyme, rosemary and 2 tablespoons of oil. Stir. Afterwards, place the beef in a glass or ceramic baking dish. Make twelve 2cm long x 3cm deep slits over beef; use a sharp knife. Place the garlic in the slits and pour the vinegar mixture over the beef. Turn the beef over to make sure it is coated in the vinegar mixture. Cover it in plastic wrap. Refrigerate for at least three hours.
Preheat the barbecue on high and lightly grease a foil baking tray. Put the potatoes in a large bowl and pour in the remaining oil. Season it with salt and pepper to taste. Toss the potatoes and make sure they are coated in oil. Place the beef and potatoes on the greased tray.
Reduce the heat to medium. Roast the beef and potatoes for an hour and fifteen minutes or until it is cooked according to your desired doneness. Remove from heat and let it rest for twenty minutes. While the potatoes are resting, place the tomatoes on the foil tray and roast them for fifteen to twenty minutes or until the tomatoes are very soft.
Slice the beef and serve with the potatoes, tomatoes and tapenade. Serve warm.
Image from: Â MinimalistPhotography101.com
Wagyu with coriander relish is a sumptuous dish that goes well with red wine. Wagyu is often seen as expensive, but there are more affordable cuts which are soft and delicious as well. You may ask your local butcher about them.
Serves 4
Ingredients:
1 cup light soy sauce
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1/4 cup sushi vinegar
1 teaspoon chili flakes
2 teaspoon Dijon mustard
1 kg waygu skirt steak
Salt and pepper to taste
Lime wedges for serving
For the coriander relish:
1 bunch coriander leaves, chopped
1/4 cup sunflower oil
2 tablespoon lime juice, plus lime wedges to serve
1 long red chili, seeded and chopped
1 tablespoon fish sauce
1 teaspoon brown sugar
Place the soy sauce, sugar, Worcestershire sauce, sushi vinegar, chili and mustard in a shallow dish. Whisk it until the mustard is dissolved. Season it with salt and pepper to taste. Place the beef in the dish and cover it with cling film. Refrigerate it for at least two hours or up to overnight. Turn at least once.
Next, preheat the oven at 180C and set a grill pan to high. Grill the beef for two to three minutes per side or until it is charred. Transfer the grilled beef to a baking tray and roast it for ten to fifteen minutes or until it is done according to your preference. Remove it from the oven and loosely cover the tray with foil. Let it rest for ten minutes.
While cooling the steak, prepare the relish by placing the chopped coriander, sunflower oil, lime juice, chili, fish sauce and sugar in a medium sized bowl. Stir until the sugar is dissolved. Add the beef drippings into the relish and toss gently until well combined.
Slice the beef across the grain and divide among individual plates or place them, on a serving platter. Serve the beef with coriander relish and lime wedges.
Image from jenny8lee
Cajun chicken kebabs are delectable grilled treats that are perfect for any time of the day. It is a great dish for parties too. Pair it with corn, coleslaw or salad for a heartier meal.
Serves 4-6
Ingredients:
2 lbs. chicken breast fillets
16 x 25cm bamboo skewers, soaked in warm water for 30 minutes
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup Cajun Spice Mix
16 small tortillas
Lemon wedges for serving
For the minted yogurt dip:
500g Greek-style or unflavored yogurt
1/3 cup finely chopped mint leaves
Slice the chicken breast fillets into bite sized cubes. Thread three cubes on a soaked bamboo skewer and then put the kebab in a rectangular dish or container with a tight lid.
Next, combine the lemon juice, Cajun spice mix and oil in a small bowl. Whisk it with a fork until it is well combined. Pour the mixture over the skewers. Cover the container and refrigerate for at least 2 hours up to overnight.
To prepare the minted yogurt, place the unflavored yogurt and mint leaves in a bowl. Mix well. Season it with salt and pepper to taste. Squeeze in some lemon juice if desired. Cover and refrigerate until needed.
Grill the chicken skewers for 5-6 minutes per side or until they are cooked and the edges are browned. Serve immediately with tortillas, minted yogurt and lemon wedges on the side.
Image Courtesy Of jasonlam
Beef teriyaki ribs is a fusion between Asian and Western taste. The teriyaki marinade and barbecue sauce blend together well, giving the meat a delectable flavor.
Serves 4
Ingredients:
2 lbs. beef spare ribs
6 pepper corns
1 bay leaf
1 medium sized white onion
For the teriyaki marinade:
2/3 cup soy sauce
1/2 cup mirin
1/2 teaspoon sesame oil
2 tablespoons sugar (preferably brown)
6 garlic cloves, minced
1/2 inch piece fresh ginger, peeled and minced
For the barbecue sauce:
1 cup hoisin sauce
1/2 cup soy sauce
3 tablespoons cider vinegar
1/3 cup freshly squeezed orange juice
Put the beef ribs, bay leaf, peppercorns and onion in a heavy pot or Dutch oven. Fill it with water until the beef is covered. Place the pot over high heat and bring it to a boil. Reduce the heat to low and let it simmer for thirty minutes or until the ribs are soft. Use a pressure cooker if desired. Remove the meat from the pot and place them on a shallow dish. Air-dry them for at least thirty minutes.
In a small bowl, combine the soy sauce, mirin, sesame oil, sugar, garlic cloves and ginger. Mix well until the sugar is dissolved. Pour the marinade over the beef ribs and let it sit in the refrigerator for at least two hours or up to overnight. Turn at least once.
Place the hoisin sauce, soy sauce, cider vinegar and orange juice in a bowl. Mix well and set aside.
Grill the ribs for eight to ten minutes per side or until it is done to your liking. Baste it with the barbecue sauce while grilling. Transfer the ribs on a platter or individual plates. Serve with barbecue sauce on the side.
Photo Courtesy Of: Bordecia34
Grilled balsamic chicken is a delicious tangy dish that is best eaten with vegetables. You may also bake the chicken instead of grilling them if desired. Do not overcook, so that the meat stays tender and juicy.
Serves 7
Ingredients:
14 pcs chicken thighs, deboned or chicken thigh fillets
1/2 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon mustard
Salt and freshly ground pepper to taste
Place the chicken thighs in a shallow baking dish. After, prepare the balsamic marinade by combining the oil, the mustard, balsamic vinegar, salt and pepper in a small bowl. Mix well and then pour it over the chicken. Marinate it for at least thirty minutes or up to four hours. Grease the grill rack. Cook the chicken in batches, skin side down for five minutes on each side or until the juices run clear and they are soft. Transfer the balsamic chicken to a serving platter or split them into individual plates. Serve immediately.
Photo Courtesy Of: stevendepolo
Grilled antipasto is a bestseller at parties or cocktails. It is a great dinner starter or after snack. If you have a raclette set, your guests may grill their own vegetables along with cheese, ham and other cold cuts.
Serves 4-5
Ingredients:
1 large red bell pepper
1 large yellow bell pepper
3 large eggplants, sliced
1 large zucchini
2 large white onions, peeled and cut into half
10 pieces fresh button mushrooms, stems removed
Crusty bread, sliced in 1/2 inch thick slices
Olive oil
Salt and freshly ground pepper to taste
Place all the vegetables on a tray. Drizzle them with olive oil and generously season it with salt and pepper.
Next, preheat the grill and wipe the rack with olive oil. Grill the bell peppers over hot coal or high heat for 6-8 minutes per side or until they are charred. Set aside for five minutes and let it cool. Scrape off the charred skin.
After, grill the eggplant and zucchini slices for 3-5 minutes on each side until they are lightly browned and soft. Pierce them with a skewer to test doneness.
Caramelize the onions by grilling them for ten minutes on each side. The mushrooms go next. Cook them for around five minutes or until tender. Lastly, grill the bread until it is toasted.
Arrange the grilled vegetables on a serving platter and serve with the toasted bread, olive oil and balsamic vinegar on the side.
Photo Courtesy Of: Rubber Slippers In Italy
Tequila grilled chicken wings are oh-so good appetizers which goes great with cocktails or beer. Share it with friends or serve it during outdoor barbecues. Enjoy!
Serves 5
Ingredients:
1 lb. chicken wings
1 teaspoon ground cumin
1/4 cup lime juice
5 tablespoons tequila
2 tablespoons chopped cilantro
2 pieces fresh red chili, seeded and sliced
1 teaspoon soy sauce
Salt and cracked black pepper to taste
Lemon wedges for serving
To prepare the tequila marinade, combine the cumin, lime juice, tequila, chopped cilantro, chili and soy sauce in a large bowl. Season it with salt and pepper. Mix well. Place the chicken wings in the bowl and cover it. Let it marinate for at least two hours in the refrigerator. Lightly grease the grill rack and then grill the chicken wings for three to five minutes per side or until it is cooked and browned, but still tender. Baste it with the marinade as needed, so that it will not dry up. Place them on a serving platter or split them among individual plates. Serve immediately with lemon wedges.
Photo Courtesy Of: izik
Herbed burgers with caramelized onions are delicious sandwich fillings, but they can be served as a main dish too. Pair it with salad and some red wine and you are good to go.
Serves 6
Ingredients:
1kg minced beef
1/4 cup sour cream
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
Salt and pepper to taste
For the caramelized onions:
1tablespoon olive oil
3 medium red onions, sliced into rings
1 tablespoon balsamic vinegar
2 teaspoons honey
Combine the minced beef, sour cream, thyme, basil and rosemary in a large mixing bowl. Mix well and season it with salt and pepper. Divide it into six parts and shape them into patties. Place them on a tray and refrigerate them for an hour or up to overnight.
Next, prepare the caramelized onions by heating the oil in a large pan over medium heat. Add the onions and cook it for 20 minutes or until the onions are soft and browned. Stir in the vinegar and honey. Cook it for another 20 minutes. Remove from heat and set aside.
Heat the grill or the frying pan. Brush it with oil. Cook the burgers for 6-8 minutes per side or until it is cooked and browned. Turn only once. Place the cooked burger patties on a serving platter or individual plates. Top them with caramelized onions before serving.
Photo Courtesy Of: Â kirinqueen
Beef skewers with wasabi mayo is a delicious Japanese inspired recipe that popped into my head while looking for food ideas. It is a fun and creative dish that will suit your taste especially if you love spicy food or condiments like wasabi.
Ingredients:
1 teaspoon finely grated ginger
1/4 cup salt-reduced soy sauce
3 teaspoons lemon juice
1/2 teaspoon sesame oil
750g lean beef cubes
1 teaspoon wasabi
1/2 cup mayonnaise
Combine the soy sauce, ginger, half of the lemon juice and sesame oil in a medium sized glass bowl. Add the beef and allow it to marinate for 20 minutes in the refrigerator.
If you are using wooden skewers, soak them in water for 20 minutes. Drain and then set them aside.
To make the wasabi mayo, place the mayonnaise, wasabi and lemon juice in a small bowl. Mix well until well combined. Cover and refrigerate as needed.
Thread the marinated meat onto the skewers. After, slightly grease a stovetop grill with oil or oil spray. Cook the skewers for 4-6 minutes or until they are soft. Turn the skewers occasionally while cooking, depending on the desired doneness.
Place the beef skewers on a platter and serve it with the chilled wasabi mayo. Serve warm.
Photo Courtesy Of:Â Â cherrylet
Japanese garlic ginger steak is a delectable meat recipe with an Asian twist. The meat is marinated the Japanese way, making it simple but definitely tasty. It is best eaten with marinated vegetables, but it great with rice too.
Just like any other steak recipe. Do not marinate the meat too long as it tends to be salty. 30 minutes to an hour prior to cooking is the best duration especially if you are using soy sauce.
I have also read other recipes that use miso instead of mirin. Well that is for another post that I should try one of these days, but I suppose it is as delish as this one.
Ingredients:
4 steaks, excess fat trimmed
4 cloves garlic, minced
4 tablespoons soy sauce (Umamai **)
2 tablespoons mirin,
1 tablespoon sugar
2 tablespoons rice vinegar
180g daikon, peeled and thinly shredded
1/2 carrot peeled and thinly shredded
1 inch fresh ginger, thinly sliced
1 tablespoon oil
2 spring onions, thinly sliced
To prepare the marinade, combine the garlic, soy sauce and mirin in a small bowl. After, place the steak in a re-sealable bag and pour in the prepared marinade. Refrigerate and let it marinate for 30 minutes to one hour. Turn at least once.
In a small bowl, dissolve the sugar in vinegar. Â After, place the carrots, daikon and ginger in a mixing bowl. Pour the sugar and vinegar mixture onto the vegetables. Allow it to soak for 10-15 minutes. Drain and then squeeze out the excess liquid and moisture using a cheese cloth.
Heat the oil in a large skillet over high heat. Fry 2 pieces of steak for 2-3 minutes per side for medium rare or according to your desired doneness. Repeat this for the remaining meat. Transfer the cooked steaks on a serving platter and sprinkle them with spring onions. Serve immediately with the marinated vegetables.
** It should be noted that despite a lot of negative press to the contrary, Umami is perfectly safe as an ingredient. The monosodium glutamate contained within it is a common amino acid found in nature. The FDA has reviewed MSG many times and affirmed that it is a safe food ingredient.
Photo Courtesy Of: Â Â ChodHound
Chinese style pork barbecue is a sweet dish full of oriental flavors that are unique to Chinese dishes. Its succulent taste makes it a perfect appetizer or main course that you can eat with rice and vegetables. Maltose is the ingredient that makes the pork sticky. It is available in food stores, but if you cannot find any, honey will suffice. You can use this barbecue recipe for parties or outdoor picnics. Enjoy!
Ingredients:
1 lb. pork belly
3 cloves garlic, finely chopped
1 1/2 tablespoons cooking oil
For the char siu sauce:
1 1/2 tablespoons maltose (optional)
1 1/2 tablespoons honey
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rose wine
3 dashes ground white pepper
1/2 teaspoon five-spice powder
1/2 teaspoon sesame oil
Place the maltose, honey, hoisin sauce, soy sauce, rose wine, white pepper, five-spice powder and sesame oil in a small saucepan over medium heat. Cook it for 2-3 minutes or until it thickens and becomes sticky. Stir occasionally. Remove from heat and let it cool.
Pour 2/3 of the marinade in a re-sealable bag and add the garlic. Marinate the pork belly in this mixture. Refrigerate overnight.
Add 1 1/2 tablespoons of cooking oil to the remaining char siu sauce and refrigerate it.
Set the oven to 375F and roast the pork belly for 15 minutes. You may place it in a roasting pan or hang it in the oven, just make sure to place a pan underneath for the drippings. After, thread the pork belly onto metal skewers and grill it over coal or in a stove top grill for 3-5 minutes or until it is charred. Baste it with the remaining char siu sauce while grilling.
Once it is done, slice the pork belly into bite sized pieces. Drizzle the drippings and remaining char siu sauce over the pork and serve immediately.
Photo Courtesy Of: Â goosmurf
Burgers with horseradish cream  is an interesting twist to the classic hamburger recipe that is perfect for Labor Day weekend. It has a burst of spice and aroma, with a touch of saltiness from the sea. The horseradish cream on the other hand compliment the mix of flavors by giving off a neutral creamy taste. It also adds more texture to this yummy dish.
It is highly encouraged to use fresh bread crumbs. All you need to do is trim off the sides of a few pieces of day old loaf bread (usually 4 slices make 1 cup). Process them in a blender or food processor for 1-2 minutes or until it is fine. Otherwise, make sure that you use very fine bread crumbs that can be bought in the supermarket. Â Adding some herbs to this recipe is also a great idea, so feel free to experiment as you wish.
Ingredients:
750g beef mince
1 cup breadcrumbs, preferably fresh
1/2 teaspoon finely grated lemon rind
5 drops tabasco sauce
1 egg, lightly beaten
6 oysters
6 burger buns
Salt and ground pepper to taste
3 cups shredded lettuce
For the horseradish cream:
1/2 cup sour cream
2 teaspoons horseradish relish
Salt and ground white pepper to taste
Combine the breadcrumbs, tabasco, egg and lemon rind in a large mixing bowl. Season it with salt and pepper. Mix well.
Divide the beef mince mixture into 6 and make patties. Place them on a plate or baking tray. With your thumb, press the center of the patty to make an indentation. Place an oyster in the hole and smooth some mince over it to enclose it. Cover the plate or tray with cling film and refrigerate the patties for 1 hour.
Next, prepare the horseradish cream by placing the sour cream and horseradish relish in a small bowl. Mix well and season it with salt and pepper. Refrigerate.
Lightly grease a grill or non-stick frying pan with oil. Cook the burgers in batches over medium heat for 6-8 minutes per side or until they are cooked through; making sure that you turn them only once.
Place a burger patty on a burger bun and spoon some horseradish cream over the patty. Top it with shredded lettuce. Repeat this for the remaining ingredients. Serve immediately with chips or fries.
Photo Courtesy Of: Â Editor B
This recipe is perfect for people who love sweet and fruity food. I personally am not a fan, since I only enjoy blueberries on my pancakes and pastries but this dish sparked my interest. I like the fact that the fruit is a bit tangy but not that sour. It neutralizes the salmon’s fishy taste and gives it a burst of flavor. The other ingredients of the saucy marinade make sure that the flavors are not as fruity as they are when used for desserts.
Fresh blueberries are recommended, but if they aren’t available the canned ones that are used for desserts are fine, although you may have to adjust the other condiments especially the sugar because canned blueberries tend to be sweeter.
Serves 4
Ingredients:
4 salmon fillets, skin on
1 teaspoon olive oil
1 shallot, minced
3 cloves garlic, minced
A pinch of red pepper flakes
1/2 cup fresh blueberries, rinsed and patted dry or canned blueberries
1/3 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste
Preheat the grill and slightly grease it. Next, pat dry the salmon fillets using paper towels. Rub them with salt and pepper and set them aside.
Heat the oil in a small saucepan over medium heat. Sauté the garlic and shallots for 2-3 minutes or until they become light brown.  Add a pinch of red pepper flakes or more if desired. Cook it for 1 minute, so that the spiciness is infused in the oil.
Place the blueberries in the pan and reduce the heat to low. If you are using fresh blueberries, cook them for 10 minutes or until they are soft and about to burst.
After, add the cider vinegar, balsamic vinegar, ketchup, sugar, mustard and Worcestershire sauce. Mix well. Increase the heat to high and bring the mixture to a boil. Reduce the heat and cook it for another 15-20 minutes or until the sauce thickens. Stir occasionally. Set aside.
Place the salmons, flesh side down on the grill. Brush the tops with the blueberry sauce and cook it for 4-6 minutes depending on its thickness. Carefully turn the salmon fillets and grill them for another 3-5 minutes or until they are cooked through.
Transfer the fillets to individual plates. Divide the leftover blueberry sauce and pour them over the grilled salmon. Serve immediately with potatoes or grilled vegetables.
Photo Courtesy Of: Â rfduck
Quesadilla originated from Mexico. In most regions, it is made up of heated tortillas with different fillings. Unlike its American counterpart, the traditional version is filled with a wide variety of ingredients, from pumpkin flowers, epazote, chorizo and the likes. Some regions even deep fry the quesadillas until the tortilla is hot and crisp.
I am a big fan of tortillas or any type of food that includes it. It is very flexible and it can be used in different ways. There are corn and flour tortillas. I am fonder of the latter, perhaps because it is the most common. Even my preferred flavors re quite simple- chicken and cheese, mushroom and cheese and garlic and cheese, which is why I wanted to add more spunk to my favorites. Roasted vegetable quesadilla is a sure hit and I highly recommend it.
Serves 2-4
Ingredients:
4  8†flour tortillas
1 cup shredded Monterey Jack cheese
1/2 large onion, sliced
1 green zucchini, sliced
1 large red bell peppers, sliced
1 green peppers, sliced
4 garlic cloves, minced
1 loosely packed cup of fresh thyme
2 tablespoons fresh cilantro
Salt and pepper to taste
1 1/2 cup salsa
Olive oil
Guacamole for serving
Preheat the oven at 200C and line a baking dish with baking paper.
Place the onion, zucchini, red bell peppers and green bell peppers on the lined baking dish and sprinkle it with minced garlic and thyme. Drizzle it with olive oil and season it with salt and pepper. Gently toss the vegetables to make sure that they are seasoned and coated in oil. Roast it in the oven for 20-30 minutes or until the vegetables are soft and the edges are slightly browned.
Put a tortilla on a flat surface. Top it with cheese and then spoon some roasted vegetables on it. Next, add a teaspoon or more of salsa. Cover it with another piece of tortilla.
Lightly grease a large frying pan or skillet with olive oil. Set it over medium heat. Heat the quesadilla in the pan for 2-3 minutes per side, until it is light brown and the cheese melts. Repeat this with the remaining ingredients. Cut the quesadilla into quarters and serve immediately with guacamole and salsa.
Photo Courtesy Of: cooking-outdoors
I have been looking for the perfect gyro recipe for the longest time, but most of them taste bland, which is why I decided to improvise and be creative. For this recipe, I decided to use yogurt as the base of the marinade. If you want it to be more authentic, you may replace the yogurt with 1/4 cup of olive oil. I also chose tzatziki, but feel free to use garlic sauce if desired. Â If you are inclined to use lamb instead of beef, make sure to add twice as much lemon juice. Chicken is also a good alternative to dark meat.
Ingredients:
2 lbs. sirloin steak
1/2 cup lemon juice
1 tablespoon tahini
3 tablespoons olive oil
6 garlic cloves, roughly chopped
1 teaspoon fresh thyme, chopped
2 teaspoons fresh oregano, chopped
2 red onions, sliced into thin rings
24 leaves romaine lettuce, washed and dried
12 pieces pita bread
3 ripe tomatoes, seeded and sliced into thin strips
2 cups Greek yogurt or unflavored yogurt
Salt and freshly ground pepper to taste
1 cup tzatziki for serving
Combine the yogurt, lemon juice, tahini, olive oil, garlic, thyme and oregano in a medium sized bowl. Mix it well and season it with salt and pepper. Transfer 1/4 of the marinade to a small bowl.
Place the sirloin in the yogurt and herb mixture. Make sure that the meat is coated with the yogurt mixture. Cover the bowl and refrigerate it overnight.
Combine the onions and the leftover marinade. Cover it and place it in the refrigerator along with the meat.
A few hours before grilling, add the onion and yogurt mixture to the marinated beef. Stir the marinade. Cover the bowl and refrigerate it for 2-4 hours.
Grill the sirloin for 6-10 minutes, depending on the thickness, until it is tender. Turn at least once. Do not overcook. Use the marinade to baste the meat so that it doesn’t become dry.
With a slotted spoon, transfer the sliced onions from the marinade to a large serving plate. Put the tomatoes and lettuce leaves on the plate as well.
Heat the pita bread on the grill for 2-3 minutes. If you want grill marks, let it stay on the grill longer. Â Place the heated pita bread on a platter or serving plate.
While heating the bread, slice the meat into thin strips and transfer it to a plate.
To assemble the gyro, put some meat on a piece of pita bread. Add some lettuce, tomatoes and onions. Top it with a tablespoon of tzatziki. Roll the pita bread or fold it to enclose the filling. Place it on a platter or individual plates. You can also serve the ingredients as is, so that you have the option to make your own gyro. Serve immediately with tzatziki.
Photo Courtesy Of: jeffreyw
Brochette literally means food cooked in a skewer. Scallops en brochette is recipe is another delicious dish that is easy to make. It is perfect for lunch or afternoon barbecues with family or friends. Rice or pasta would be a perfect match for this delicious meal.
Cooking tip: Do not overcook the scallops because we do not want them to shrink and become chewy. You may baste it with the leftover cooking liquid once in a while, so that it will not dry up.
Ingredients:
3/4 cup white wine
1 tablespoons lemon juice
36 scallops, cleaned
1 cup parsley sprigs
4 cloves garlic, chopped
4 slices bacon, cut into 5cm strips
30g butter melted
Salt and black pepper
Metal or soaked wooden skewers
For the sauce:
1 small onion, finely chopped
2 tablespoon white wine vinegar
1/3 cup thick cream
1/2 teaspoon corn flour
Lemon wedges for serving
First prepare the sauce by combining 1/3 cup reserved cooking liquid, onions and vinegar in a small saucepan over high heat. Bring it to a boil and then reduce the heat to low. Let it simmer for 5 minutes until the liquid is reduced to 2-3 tablespoons. Add the flour and the cream. Stir constantly until the mixture thickens. Set aside and keep warm.
Heat the wine and lemon juice in a medium sized pan over medium flame. Add the scallops and cook it for a minute or 2 until it becomes a little translucent. Turn the scallops at least once. Drain and then reserve the liquid.
Combine the garlic and parsley in a food processor or blender. Process them for 30 seconds or until they are finely chopped. Transfer the garlic and parsley mixture to a plate.
Coat a scallop with the garlic and parsley mix and then thread it on a skewer. Alternate it with a rolled baco strip. Place at least 3 scallops on a skewer. Do this for the remaining scallops and bacon. After, brush the skewered scallops and bacon with melted butter. Season them with salt and pepper.
Grill the brochettes for 4-5 minutes, turning them often until the bacon is cooked and the edges are browned. Serve immediately with lime wedges and the sauce.
Portuguese style barbecued chicken is not for the weak of heart. This spicy chicken recipe will definitely blow your mind away. The sweet and sourness of the pineapple juice marinade is just right, making the chicken tasty. Don’t forget to squeeze some lemon juice before taking a bite.
Serves 4
Ingredients:
2 1kg chickens
2 cups sweetened pineapple juice
5-7 small fresh red chili, roughly chopped
2 long red chili, roughly chopped
3 garlic cloves, roughly chopped
1/4 cup olive oil
2 tablespoon fresh lemon juice
1 tablespoon sea salt
Lemon wedges and hot potato chips for serving
Prepare the chili sauce by combining all the chili and the garlic in a food processor or blender. Process it for 30 seconds until the chili is finely chopped. Scrape the sides using a spatula and then add the lemon juice, oil and salt. Process it for another 30 seconds until well combined. Transfer the sauce to a jar or sealed container.
Put a whole chicken on a flat work surface or chopping board. Make sure that its breast side is up. Cut the breast in half using poultry shears by cutting the breast bone. Press the chicken down to lay it flat. Cut out the back bone and discard. Remove the breast bones as well and then tuck in the wings. Pat the chicken dry using a paper towel. Repeat the same process with the remaining chicken. If you do not feel like cutting, you can purchase chicken thighs instead.
Place the chickens on a shallow dish and marinate them in pineapple juice for 15 minutes.
Preheat the grill on high. With a sharp knife make some cuts on the chicken. Reserve 3 tablespoons of chili sauce. Brush the chicken with the remaining sauce.
Reduce the heat of the grill and then grill the chicken skin side up. Cook it for 15-18 minutes. Brush it occasionally with sauce, so that it will not dry. Turn at least once. Pierce the chicken with a fork to see if it is cooked. The juices must be clear and the meat soft.
Place the cooked chicken on a plate and cove it loosely with foil. Let it stand for 5 minutes. After, brush the chicken with the remaining chili sauce. Serve it immediately with lemon wedges and potato chips.
Photo Courtesy Of: adactio
Here is an interesting veggie burger recipe that you can prepare at home. These delicious patties may not be meaty but they are just as good. If you do not have whole meal bread, you may use bread crumbs instead. It helps hold the vegetable patty together and gives it more texture. I prefer the patties well-done and the edges crisp too.
Zucchinis and carrots can give the same feel as meat. In fact, it doesn’t have a vegetable taste. These burgers taste similar to meat patties. It is also a good idea to replace the curry paste with barbecue sauce for a heavier and smoky flavor.  You may also grill the patties instead of frying them. Enjoy!
Serves 6
Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 zucchinis, grated
1 large carrot, grated
4 slices whole meal bread, crusts removed
400g canned chickpeas, rinsed and drained
3 teaspoons mild curry paste
1 egg yolk
3 tablespoons chopped coriander leaves, plus extra for serving
Salt and pepper to taste
6 bread rolls
Mayonnaise, mustard, lettuce and tomatoes for serving
Heat half of the oil in a large frying pan over medium heat. Sauté the garlic and onions for 5 minutes or until the onions are translucent and fragrant. Add the zucchini and carrots. Cook it or 3-5 minutes until the vegetables wilt and become soft. Remove excess liquid and discard.
Put the bread and the chickpeas in a food processor or blender. Process until they are well combined or crumbled. Add the cooked vegetables, curry paste, egg yolk and coriander. Pulse for 30 seconds until all the ingredients are the same consistency. Season it with salt and pepper.
Remove the vegetable mixture from the food processor and make 6 patties. Place them on a baking tray and refrigerate them for 5 minutes or until set.
Heat the remaining oil in a non-stick frying pan over medium heat. Fry the burgers in batches for 2-4 minutes on each side until golden brown.
Assemble the burgers by placing some mayonnaise and mustard on the bread. Put a burger patty, lettuce, tomatoes and coriander leaves. Repeat this for the remaining ingredients. Serve immediately.
Photo Courtesy Of: Â seelensturm