SILENT AUCTION DINNER
- Stuffed Pork Tenderloin with Red Current Glaze
- Sweet Pea Salad with Chili Lime Shrimp
- Oriental Grilled Monkfish
- Lemon Pepper Cornish Hens
STUFFED PORK TENDERLOIN WITH RED CURRENT GLAZE 3 pork tenderloins, 12oz (350g) each 4 cups fruitwood chips |
Glaze
1 cup of pre-made red current jelly (250ml)
½ cup red zinfandel wine (125ml)
1 teaspoon cracked black pepper (5ml)
1 tablespoon fresh mint leaves (15ml)
1 tablespoon lemon juice (15ml)
In a medium bowl mix together goat cheese, lemon zest, oregano, salt and pepper.
Make a ½ inch (1cm) slit down the length of tenderloins. Continue to slice, cutting along the fold of the meat, until you can open it out flat. Lay between two sheets of parchment paper and pound with a rolling pin to an even thickness of about ½ inch (1 cm). Lift off the parchment paper and drizzle inside with olive oil. Lay spinach leaves down evenly over pork. Equally scatter goat cheese mixture over pork. Roll up lengthways to form a sausage and tie with butcher twine. Place on a baking tray and drizzle with oil. Refrigerate until ready to cook.
To prepare glaze in a medium saucepan add red wine, current jelly and pepper.
Place the pan over medium heat and let cook for 5 minutes. Remove pan from heat and add the lemon and mint. Reserve for basting pork later.
Prepare smoking chips by placing 3 cups (750ml) of the chips submerged in cool water for 1 hour prior to smoking. Drain chips and mix with 1 cup of the dry chips (250ml). Place the chips on a large sheet of foil and wrap loosely. Using the tines of fork poke whole all over the package (this is done to allow the smoke to escape). Remove the grill grate from bbq and place the package over direct high heat source. Turn the other side of bbq to medium heat 375°F /190°C.
While the wood chips are smoking, prepare your tenderloin for searing.
Oil the preheated grill.
Place tenderloins over medium heat side and cook for 3 minutes or until golden char marks are achieved. Flip the pork and allow to again cook for 3 minutes. Turn the heat source directly under pork off.
Using a pastry brush, glaze the tenderloins with red current mixture.
Once smoke is achieved turn down the heat source under chips to medium heat.
Close the lid on the barbeque and check temperature gauge. It should read 325°F/162°C.
Let pork smoke for 15 minutes. After that point glaze again with current glaze. Let cook for 10 more minutes and remove. Place on tray and loosely tent with foil. Let meat rest 10 minutes before slicing.
SWEET PEA SALAD WITH CHILI LIME SHRIMP 18 21/25 large tiger prawns, peeled & deveined Shrimp Marinade |
Combine marinade ingredients for shrimp. Place shrimp in a resealable plastic bag. Pour marinade over shrimp, seal plastic bag and let marinade for 30 minutes
Place 3 shrimp on each skewer.
Preheat barbeque to high and oil grill
Remove shrimp from marinade. Discard the left over marinade.
Season shrimp with salt & pepper
Place shrimp on well oiled grill
Cook for 1 minute per side or until cooked through.
Serve with Sweet Pea Salad.
Sweet Pea Salad
4 cups sugar sweet peas, cleaned (1 litre)
2 cups sweet pea greens, cleaned (500ml)
1 red pepper sliced thin
1 yellow pepper sliced thin
Dressing
1 tablespoon peeled and minced ginger (15ml)
2 large shallots, minced
¼ cup rice wine vinegar (60ml)
½ cup extra virgin olive oil (125ml)
Juice of 2 limes
1 tablespoon soy sauce (15ml)
1 tablespoon dark sesame oil (15ml)
1 tablespoon honey (15ml)
¼ cup toasted sesame seeds (60ml)
Pepper to taste
Place sweet peas and sweet pea greens in a large bowl. Sprinkle with thin strips of peppers.
Combine the ginger, shallots, vinegar, honey, olive oil, lime juice and soy sauce in a small bowl.
Whisking vigorously, add the sesame oil, and pepper to taste.
Lightly toss the dressing over salad and sprinkle with sesame seeds.
Serve with Chili Lime Shrimp
ORIENTAL GRILLED MONKFISH 1 cup of light soy sauce (250ml) |
Rinse fish under cold water and pat dry. Place the fish in a resealable plastic bag.
Combine marinate ingredients in a small non-reactive bowl. Whisk together until well combined. Reserve 1 cup (250ml) of marinade for basting later. Pour the remainder over fish and seal bag. Place in refrigerator for 30 minutes.
Preheat barbeque grill to 375° F/190°C or medium high heat.
Oil grill grate.
Remove fish from marinade and discard excess liquid.
Place the fish on the preheated oiled grill and cook lid up for 5 –6 minutes per side. Baste with the reserved marinade after flipping. The fish should flake easily. Remove fish from grill.
LEMON PEPPER CORNISH HENS 4 Cornish game hens 1.5 pound each (680g) 8- 14-inch (35cm) flat metal skewers |
In medium bowl mix together garlic, Worcestershire sauce, dry mustard, red pepper flakes and vegetable oil.
Remove the zest from the lemons and add to bowl of marinade ingredients. Remove the white pith from lemon and discard. Chop the peeled lemon into small ½ inch pieces (8 mm) add to the bowl.
Remove backbone from game hens using poultry scissors.
Push a skewer horizontally through the wings and breast. Push another skewer horizontally thought the thighs. Repeat with remaining hens. Place on a large baking tray.
Pour marinade over hens turning to coat. Cover and refrigerate for 3 hours.
Preheat barbeque 250°F/125°C or medium high heat.
Oil barbeque grill
Season the hens with salt and pepper to taste.
Place hens skin side down on barbeque grill and cook for 15 minutes or until the skin is crispy and rich golden brown in colour. Flip the hens using the skewers as an aid. Continue to cook a further 10 minutes or until there is no trace of pink at the bone.
Remove from barbeque and tent loosely with foil. Let meat rest 10 minutes.
Remove skewers and carve the hens into desired portions.
Yield: 4-6 servings---
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