WORLD CUP PUB FARE
- Beef Dipper Sandwich
- Bruschetta
- Turkey Drummettes
- Chicken Wings
- Fish & Chips
| 6 pounds Sirloin Tip Roast (2.27 kg) Marinade |
In a bowl combine olive oil, dark ale, 2 bruised rosemary sprigs, crushed garlic & cracked black pepper.
Place Sirloin Tip Roast in a large plastic sealable bag. Pour marinade over roast and seal baggie, ensuring the meat is well coated. Place the roast in the refrigerator and let marinate for 4 hours.
Preheat barbecue to 325°F/160°C or medium low heat, leaving the center grill off.
Remove roast from marinade and mount on a barbecue rotisserie (Follow manufactures instructions). Season the roast liberally with salt. Place a drip pan underneath the grates positioned over no heat. Add beef stock, onion, 2 sprigs of rosemary and the oregano to the drip pan.
Mount the rotisserie on the barbecue and cook for approximately 3-4 hours (for medium rare) or desired doneness.
Remove the roast from spit cover with aluminum foil and let the meat rest for 15-20 minutes before carving.
Remove drip pan with the remaining juices carefully from the grill. Strain the juices threw a fine meshed sieve.
Slice roast thinly and serve on long crusty rolls with Beef Dip jus.
| 1 large baguette, sliced lengthwise Roasted Garlic Spread |
Topping
4 vine ripened tomatoes, chopped medium dice
4 yellow tomatoes, chopped medium dice
1 red onion, finely diced
½ cup fresh basil, chopped (125ml)
2 tablespoons olive oil (30ml)
1 tablespoon of balsamic vinegar (15ml)
Salt and pepper to taste
Preheat barbecue to 300°F/150°C or medium low heat.
Cut the top off a whole head of garlic, just enough to expose the cloves. Piece the garlic top with a fork multiple times. Place the garlic on a piece of aluminum foil, drizzle with olive oil and top with thyme sprigs and wrap tightly.
Place garlic on the bun rack of the barbeque and using indirect heat, roast until tender and fragrant, about 30 minutes. Remove and let cool.
In a blender combine the whole head of the peeled roasted garlic, sun dried tomatoes and olive oil. Puree until smooth.
Smear mixture evenly on both sides of the sliced baguette. Sprinkle cheese evenly over bread and set aside.
In a medium bowl combine vine ripened red and yellow tomatoes, red onion and basil. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Mix well. Place the tomato mixture in the refrigerator and let marinate for a minimum of 30 minutes.
Preheat barbeque to 300°F/150°C or medium low heat.
Place the coated baguette on the warming rack of the barbecue and cook until warmed through and crispy.
Once the bread is toasted and cheese is melted remove from the grill. Top the warm bread with the fresh tomato topping, using serrated knife slice bread into desired pieces.
| 2 pounds or 12 Turkey Drummettes (1kg) Marinade |
Place the turkey drummettes in a large plastic sealable bag.
In a medium bowl combine above marinade ingredients, whisk to combine.
Pour marinade over the drummettes and seal the bag, ensuring the turkey is well coated. Place the plastic bag in the refrigerator and let marinate for 5 to 24 hours.
Preheat the grill medium heat 325°F/160°C or medium high heat.
Remove turkey from bag and pat dry, discard marinade.
Place drummettes on the grill and season with salt.
Cook drummettes for approximately 25 minutes, turning constantly to prevent burning.
Once the turkey is fully cooked, brown and crispy remove from grill.
| 3 pounds chicken wings, cleaned (1.5 kg) Marinade |
Place the cleaned chicken wings in a plastic sealable bag. In a medium bowl, combine the above marinade ingredients and mix well.
Pour the marinade over the chicken wings and seal the baggie, ensuring the chicken is evenly coated. Let marinate in the refrigerator for 5 hours.
Preheat barbecue to 300°F/150°C or medium low heat.
Remove the chicken wings from the plastic bag and discard the marinade.
Place chicken wings on the grill and cook for 8 minutes per side. The wings will be crispy and golden brown in colour.
FISH & CHIPS 6 – 6oz halibut fillet, bones removed, cut into 4” squares (170 gr. each) 4 large new potatoes, peeled In a small saucepan melt butter over low heat. |
Using a mandolin slicer, slice potatoes 1/16” in thickness, or slice carefully with a very sharp knife. Toss in a bowl with melted butter, ensuring all slices are well coated. Season the potatoes with salt and pepper.
Lay the 6 pieces of aluminum foil down shiny side up. Begin layering potato slices down on the foil, slightly overlapping to create a scale like pattern. Ensure that each piece of the foil is covered the full 8” of the length and 4” in width.
Season halibut fillets with pepper and grate lemon zest over the fish. Wrap a piece of proscuitto around fish, using 2 pieces of the ham to cover if necessary.
Place the fish fillet in the center of the foil lined with potato. Lift aluminum foil up and over fillets to create an even package of potato wrapped fish. Press gently on ends of foil and refrigerate until set, about 30 minutes.
Remove fish from the fridge and let the package come to room temperature before removing foil, this will ensure that the butter adheres to the potato.
Preheat the barbecue to 425°F/210°C or high heat.
Remove the halibut fillets from the foil. You should have 6 perfect little potato parcels.
Place a large piece of foil on the grill. Brush evenly and liberally with vegetable oil.
Place fish pieces directly on foil and let cook until crispy and golden brown. Approximately 5-6 minutes. Using a large spatula flip the fish over carefully and cook the other side for the same amount of time.
Remove from grill and serve immediately.
Yield: 6 servings---
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