ULTIMATE TOURNAMENT

• Grilled Tortellini Salad
• Seafood Kabobs
• Roastede Potatoes
• Roasted Leg of Lamb

GRILLED TORTELLINI SALAD Salad 3 green zucchini 3 yellow zucchini 1 pound of fresh cheese-stuffed tortellini (500g) ½ cup of Kalamata olives, pitted (125ml) 1/3 cup of oil-packed sun dried tomatoes, chopped (80ml) 1/3 cup of flat-leaf parsley, coarsely chopped (80ml) Vinaigrette ½ cup of olive oil (125ml) 2 tablespoons of red wine vinegar (30ml) 2 tablespoons of balsamic vinegar (30ml) 2 tablespoons of finely chopped fresh oregano (30ml) 1 tablespoon of grainy Dijon Mustard (15ml) 2 cloves of garlic, minced Salt and pepper to taste

Cook tortellini in a large pot of boiling salted water until just tender. About 5 minutes Drain in a colander and rinse under cold water to chill. Drain well.

In a medium bowl, combine vinaigrette ingredients whisk well to combine and season with salt and pepper.

Cut each zucchini into three length-wise slices, about ½-inch (8 mm) thick. Place on a baking sheet and brush with 1/3 cup (80ml) of the vinaigrette.

Preheat barbeque grill to 375°F /190°C or medium high. Lightly oil the grill.

Place the zucchini directly on grill and cook for 2 to 3 minutes per side or until just crisp-tender. Let slices cool slightly; cut into 1-inch (1.5 cm) thick chunks.

Combine tortellini, grilled zucchini, and olives, sun dried tomatoes, and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.

Yield: 6 servings

SEAFOOD KABOBS 20 (21/25 size count) Tiger Prawns, peeled and de-veined 15 medium scallops, cleaned and de-bearded 12 bamboo skewers soaked in cool water for 1 hour Marinade 1 cup of Raspberry vinaigrette (250ml) 2 sprigs of fresh thyme leaves Salt and pepper to taste

In a small bowl, whisk together thyme leaves, pepper and raspberry vinaigrette.

Place shrimp and scallops in a large sealable baggie. Pour marinade over seafood and place in the refrigerator for 30 minutes.

Remove seafood from marinade and brush off excess.

Season to taste with salt and pepper.

Skewer onto pre-soaked wooden skewers shrimp and scallops separately. Three per skewer.

Preheat barbeque to 375°F/190°C or medium high heat.

Lightly oil grill.

Place shrimp and scallops directly on grill and place the over hanging exposed wooden skewers on a piece of aluminum foil. Grill shrimp and scallops for 1-2 minutes per side. The shrimps will turn bright pink and will have lost their translucent colour. The scallops will have golden char marks and be slightly opaque in the center. Remove from barbeque and serve immediately.

Yield: 10 Satay sticks

ROASTED POTATOES 6 new potatoes 2 white onions, sliced 6 sprigs of fresh thyme 8 oz of unsalted butter (250g) 4 cloves garlic crushed Salt and pepper to taste Heavy Duty aluminum foil

Preheat the barbeque to 325ºF/162ºC or medium heat. Leave one side off to prepare for indirect cooking.

In a small saucepan warm butter with chopped garlic over low heat for 5 minutes.

To prepare the roasted potatoes, make several thin slits in potatoes (about 15) and drizzle with garlic butter. Top with onions and fresh thyme.

Season with salt and pepper.

Wrap each potato in aluminum foil. Be sure the package has no wholes or tears.

Place over indirect heat for 1 hour or until soft and bottoms are slightly caramelized.

Remove from barbeque, unwrap foil and serve with sour cream.

Yield: 6 servings

ROASTED LEG OF LAMB 4 pound leg of lamb, butter flied (2 kg) Stuffing 2 oz of prosciutto (60g) 6 anchovy fillets 1 large bunch of flat leaf parsley about 20 stems 2 garlic cloves 1 tablespoon, balsamic vinegar (15ml) Salt and pepper to taste 2- 14-inch flat metal skewers.

Place prosciutto, anchovies, parsley, garlic and vinegar in a food processor or blender, pulse to a smooth paste.

Place leg of lamb skin side down. With a sharp knife cut ½ inch (8mm) deep slits across the lamb about 2 inches (5cm) apart.

Using your fingers push the paste deep into the slits.

Insert skewers diagonally from opposite corners through leg of lamb. Place on a tray and season with pepper to taste. You may season with minimal salt if desired.

Preheat barbeque to 325° F/162°C or medium heat. Oil the grill.

Place lamb on grill and cook for 12-15 minutes per side or until crispy dark char-marks are achieved.

Using the metal skewers as an aid flip the roast over and continue to cook for a further
10–12 minutes. Remove roast from grill, place on tray and loosely cover with foil. Let meat rest 15 minutes before slicing.

Yield: 6-8 servings



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