Caramelised Balsamic Beef
1.3kg whole beef fillet, trimmed and tied
5 garlic cloves, peeled and lightly crushed
1 cup olive oil
1 cup balsamic vinegar
1 cup fresh basil leaves, roughly chopped
1 lemon, zested
Cracked black pepper
200g baby rocket
In a large container that fits in your fridge, combine the garlic, olive oil, balsamic vinegar, basil, lemon zest and black pepper.
Coat the beef fillet in the marinade, cover and place in the fridge.
Marinate overnight or 4 hours. Turn every couple of hours to maximise the flavour absorption.
Heat a BBQ on medium/high. If using a flat grill, spray well with vegetable oil spray.
Remove the beef from the marinade and wipe off the excess with a spatula. Reserve the marinade to use as a sauce.
Season well with salt and black pepper.
Brown all sides on a hot grill and then allow to cook on a lower heat till done to your liking, about 10-15 minutes for rare/medium rare (depending on the thickness of the fillet).
Cover with aluminium foil and rest in a warm place for 30 minutes.
Place the reserved marinade in a small pot and bring to the boil.
Slice in 1cm slices, place on a bed of baby rocket and pour the reheated marinade.
Serve warm, room temperature or cold depending on your preference.
Ask your butcher to clean fillet and leave whole. Allow 150g per person.
This can be done a day ahead, but the longer the better. Do not exceed 4 days
The beef is best cooked rare to medium-rare, as more of the flavour comes out when the meat is eaten at room temperature or cold.
Whole Snapper with Indian-Spiced Butter
125g butter, softened
1 teaspoon chopped lemongrass
¼ teaspoon chopped chilli
2 tablespoons fresh coriander stems, finely chopped
½ tablespoon fish sauce
1 lime, zested and juiced. Use 1/2 teaspoon of the zest
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon Indian curry powder
1 kg whole Snapper, gutted, scaled, washed and patted dry
Coriander leaves and lime wedges for garnish.
Combine the butter, lemongrass, chilli, coriander stems, fish sauce, limejuice and zest, garlic and spices in a blender and process till it forms a paste.
Spoon the flavoured butter onto a sheet of cling wrap and wrap to form a sausage by twisting the ends at opposite directions.
Refrigerate till firm, about 1 hour.
Remove the cling wrap and cut into thin slices.
Reserve a few slices for garnish.
Heat the BBQ on medium/hot.
Make diagonal cuts in each side of the fish.
Spray the non-shiny side of 2 large pieces of aluminium foil with vegetable oil spray.
Place the butter slices on the fish and double wrap in the aluminium foil.
Place on the BBQ and cook for about 15-20 minutes till the flesh is white and flaky.
Carefully unwrap the fish and garnish with fresh coriander leaves and lime wedges.
Tip: You may use a whole fish or fillets. We’ve opted for a whole snapper, as it is a great fish to use on the barbie. Cook for just a few minutes if using fillets.
The butter can be frozen and used for prawns, crayfish, mussels and even meat.
Charred Pears in Sweet Cinnamon Sauce
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons butter
3 tablespoons water
1 cinnamon stick
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 pears, cut into quarters, lengthways and core removed
2 Nashi pears, cored and cut into 1/2cm slices
Marscapone, plain yoghurt or cream to serve
In a small saucepan combine the honey, sugar and butter and melt on a low heat.
Add the water and spices and bring to the boil, it will have a syrup texture.
Remove from the heat and allow to cool.
Heat the BBQ on medium/hot.
Brush the pears with some of the syrup reserve the rest.
Grill on low heat until cooked through but not completely soft, about 5 minutes (only turn once as the markings will disappear if constantly turned).
Place the pear pieces in a large bowl and pour over the reserved syrup.
Serve with the mascarpone, plain yoghurt or cream.
Cook the fruit in a foil tray for ease and simplicity. Cut the fruit into pieces, place in foil tray and drizzle with honey, sugar, butter and spices. Place directly onto the BBQ and cook till fruit is just soft.
You can use any fruit of your choice but keep in mind that they need to be able to keep their form and texture. Nectarines and apricots are a great substitute.