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Grilled mushrooms with tomato salsa
Ingredients: 250 gm mushrooms, 200 gm asparagus, 50 gm tomatoes (chopped), 50 gm coriander (chopped), 30 gm onions (chopped), 5 gm salt, 5 gm pepper, 50 ml olive oil and 2 lemons.
Method: Make salsa sauce by mixing chopped tomatoes, onions, coriander leaves, olive oil, salt and lemon juice. In a bowl, mix lemon rind, lemon juice, salt, pepper and olive oil. Marinate the mushrooms and asparagus in the mix. Grill them over medium heat. Serve along with tomato salsa.
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Tenderloin steak with three pepper sauce
Ingredients: 80 to 100 gms beef steak, 80 ml three pepper sauce, 2 gm rosemary, 2 gm thyme, 2 gm cracked black pepper, 75 gm mashed potatoes, 20 gm Worcestershire sauce, 10 gm mustard sauce, 30 ml red wine, 30 ml oil, 1 gm salt, 20 gm green zucchini, 20 gm yellow zucchini, 10 gm babycorn, 10 gm cherry tomatoes, 20 gm carrots, 20 gm broccoli, 10 gm red wine caramelised onions, 5 gm parmesan flakes, 50 gms, parsley, 20 gm butter and 2 gm oregano.
For mashed potatoes: 350 gm potatoes, 75 ml cream, 500 ml veg stock, 50 gm butter, 1 gm salt and 1 gm white pepper powder.
For brown sauce: 1 kg beef shin bones, 1 kg beef hoof, 500 gm beef trimmings, 30 gm carrots, 30 gm onions, 30 gm celery, 10 gm leeks, 30 gm garlic, 1 gm bayleaf, 1 gm peppercorn, 60 ml red wine, 5 gm salt, 45 ml barbecue sauce, 10 gm rosemary, 50 gm refined flour, 50 gm butter and 3 ml water. For three pepper sauce: 90 ml brown sauce, 2 gm black pepper (crushed), 2 gm green pepper (crushed), 2 gm pink pepper(crushed), 10 ml red wine, 10 gm butter, 5 gm garlic, 5 gm onion, 1 gm salt and 1 gm white pepper powder.
For caramelised onions: 200 gms onion, 90 ml red wine and 20 gm sugar.
Method: For the brown sauce, wash the beef bones, trim them well and then roughly cut all the vegetables. Take a large baking tray and put the bones and other ingredients. Put it in a preheated oven at around 250 degreea centigrade. Cook them till dark brown and remove from the tray. Add a little water and deglaze. Transfer the ingredients to another vessel, add water and cook for around 120 minutes till all the ingredients are soft and the mixture is reduced. Strain the mixture, and throw away the leftover. Add wine to the strained mixture and cook. Finish by making a brown roux out of flour and butter by first taking butter in a pan and adding the flour and cooking till it is golden brown. Once the roux cools down, add it to the brown stock and whisk well to avoid lumps. Now take the steak and marinate it in a mixture of mustard paste, barbecue sauce, black pepper, oil and red wine. Refrigerate. For caramelised onions, peel and slice the onion. In a vessel, cook together the onion and wine till the onions become soft. Add sugar and let it cool. Next, slice green and yellow zucchini and carrots. Cut babycorns into halves (lengthwise) and cut broccoli into florets. For mashed potatoes, peel and slice the potato and cook in a pan by adding some water, simmer till the potato completely absorbs the water. To finish, add butter, cream, salt and pepper. Remove the marinated steak and barbecue it till well cooked. In a plate, place mashed potato and vegetables tossed in herbs, butter and garlic. Place the steak on mashed potatoes and pour the sauce over it. Garnish it with caramelised onions, parmesan flakes, chopped parsley and a sprig.
Grilled lobster tail
Ingredients: 4 lobsters, 50 ml vegetable oil, garlic (peeled and minced), 10 gms salt, 50 ml oyster sauce, 30 ml fish sauce, 5 gm chilli flakes, 10 ml chilli oil and 2 lemons.
Method: Remove the lobsters from the freezer and bring them to room temperature. Preheat a grill to medium. Turn the lobsters upside down on a chopping board, and slice them in half lengthwise from the tail to the top of the head. Use a sharp knife to split the claws only on the side that will be turned up on the grill. Prepare a mix of salt, pepper, fish sauce and oyster sauce and marinate the lobster in it. Place each half lobster, meat side down, on the grill. Grill for 7 minutes, then turn the lobster halves over and baste the lobster meat. Grill for a another 7 minutes. Serve the grilled lobster with a wedge of lemon.
Prawns Satay
Ingredients: 450 gms prawns (shelled and deveined, keeping tail ends intact), ? bunch coriander leaves, 4 red chillies (finely sliced), spring onions (cut diagonally).
For the peanut sauce: 3 tbsp vegetable oil, 1 tbsp garlic (chopped), 1 small onion (bruised and chopped), 3 to 4 red chillies (crushed and chopped), 3 kaffir lime leaves (torn), 1 stalk lemongrass (chopped), 1 tsp curry paste, 1 cup coconut milk, ? inch cinnamon stick, 2 tbsp peanut butter, 3 tbsp tamarind juice, 2 tbsp fish sauce, 2 tbsp palm sugar and ? lemon (juiced).
Method: To make the sauce, heat half the oil in a wok and add garlic and onion. Cook until soft. Add chillies, kaffir lime leaves, lemon grass and curry paste. Cook for another 2 to 3 minutes. Stir in the remaining ingredients. Reduce heat and simmer gently for 15 minutes until the sauce thickens. Place prawns on bamboo skewers. Preheat the charcoal grill, baste it with oil and place prawn skewers on the grill when. Baste prawns with oil and sauce, gradually turning till both the sides are cooked well. Transfer them to the serving plate. Pour sauce and serve garnished with coriander leaves, red chillies and spring onions.
Secrets to a successful barbeque party
> Before using the barbeque, carefully read the instructions, paying attention to warning labels and safety information.
> If you do not have a big grill, try working with three or four smaller sized barbecue grills and designate each one for a different food item ? one each for meat, vegetarian dishes, fish etc.
> Good organisation is the key. Keep all the necessary ingredients, seasonings and tools prepared, including the rack and foil for resting.
> Place the barbeque on a level surface and make sure it is well ventilated. Use long handled tools and wear oven gloves.
> Never leave a barbecue unattended.
> Time and technique of cooking will vary depending on the weather. Food cooks quicker when it is hot, but takes longer if it is cold or windy.
> Cover the barbecue with a lid during the cooking process, especially for the larger cuts. This will cook larger cuts evenly and will lock in the flavours.
> For hygiene reasons never mix raw and cooked meat. Keep raw meat cool indoors until just before cooking. Wash your hands before cooking and after handling raw meat.
> If you are planning to host a party, store enough fuel for the evening. Also invest in a cool box to store uncooked food.
> Barbecue food makes lavish use of herbs, oil and lemon juice in the marinades. Hence pairing grilled food with the right drinks will enhance the whole barbecue experience. Robust wines full of flavour are a great match!
Dishes recommeded for a barbeque party at home:
> Seafood like marinated prawns, lobsters, fish of choice and availability (personal choices ? salmon, sea bass, trout or Indian halibut)
> Whole stuffed roasted chicken, chicken wings with a barbeque marinade
> Root veggies like tapioca, yam, sweet potatoes (can be served with any other dish or by itself)
> Steaks (tenderloin preferred as it is easier to cook) with choice of sauces, spare ribs, pork or lamb chops
> Cold meat like German sausages, salami, hot dogs and ham burgers are always a hot favourite
> Cheese sauce, barbeque sauce, spicy devilled tomato or any fresh fruit juice base are good accompanying sauces
> Corn on the cob
> Marinated vegetables
Recipes courtesy: Chef Amit Chaudhary, Corniche, Mumbai, Chef Rajdeep Kapoor, ITC Maratha and Chef Danish Ashraf, Renaissance Mumbai Convention Centre Hotel.
Source: http://idiva.com/news-work-life/recipes-barbeque-dishes-for-a-house-party/17800
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