80s NIGHT

• Spiced Veal Steaks
• Lamb Souvlaki
• Pork Souvlaki
• Rosemary Smoked Potatoes
• Cedar Smoked Salmon & Fennel Salad

SPICED VEAL STEAKS 2 Veal Blade Steaks 4lbs each (1.8kg) Rub 2 tablespoon black peppercorns, crushed (30ml) 2 teaspoon salt (10ml) 3 tablespoons brown sugar (45ml) 2 teaspoon ground ginger (10ml) 2 teaspoon ground cinnamon (10ml) 1 1/2 teaspoons ground anise seeds (7ml) 2 teaspoon red chilli flakes (10ml) 1/2 teaspoon ground cloves (2.5ml) 8 large crusty buns

In a small bowl, stir together the spices. Rub spice mixture evenly over meat, coating the entire surface. Set on tray and cover with plastic wrap. Refrigerate for 4 hours and up to overnight.
Remove steaks from refrigerator 20 minutes prior to cooking.
Preheat barbeque to 220° F/104 °C leaving one side of grill off for indirect cooking.

Oil grill to prevent sticking

Place Veal steaks over indirect heat on bbq grill. Close lid and allow to cook for 2.5 hours. Remove from grill, place on tray and cover loosely with aluminium foil. Let steaks rest 10 minutes before carving.

Carve steaks in thin slices. Serve on crusty buns with spicy mustard.

Yield: 8 servings

LAMB SOUVLAKI

2 lbs trimmed Lamb Loin, cut into 1-inch cubes

MARINADE
1 cup yoghurt (250ml)
4 tablespoons chopped mint (60ml)
2 tablespoon garlic, minced (30ml)
The zest of 1 lemon
The juice of 1 lime
3 tablespoons olive oil (45ml)
1 teaspoon cracked pepper (5ml)

1 tablespoon olive oil for brushing
Salt and pepper to taste
6 wooden skewers soaked in cool water 1 hour prior to grilling
Aluminium foil

Combine marinade ingredients in a bowl and mix well. Place cubed lamb in a sealable plastic bag. Pour marinade over lamb. Seal bag and refrigerate for 6 hours or overnight.

Wipe off marinade and thread lamb cubes evenly on to 6 soaked bamboo skewers. Season the lamb with salt and pepper and brush with olive oil.

Preheat barbeque to 375° F/190°C

Oil grill, and place a piece of aluminium foil 4 inches (10cm) by 10 inches (25 cm) in the centre of grill.

Place lamb directly on grill with wooden ends of skewers over aluminium foil (this is done to prevent the burning of the skewer) For medium rare lamb grill for 3 minutes per side for a total of 6 minutes cooking time, or until desired doneness. Remove the lamb from the grill and loosely cover with aluminium foil. Let meat rest for 5 minutes before serving.

Yield: 6 skewers

Tzatziki
1 cup Greek yoghurt (250 ml)
½ a cucumber seeded, grated and drained
3 garlic cloves grated
The juice of 1 lemon
3 tablespoons fresh mint chopped fine (45 ml)
Salt and pepper to taste

Seed cucumber with a melon baler or spoon. Grate the cucumber with a cheese grater and squeeze out any juice with the palms of your hands. Discard liquid. Grate or chop the garlic.
Mix all ingredients in a bowl. Cover and let sit for 20 minutes.

Serve with Lamb Souvlaki.

PORK SOUVLAKI

2 pork tenderloins, cubed in to 1 inch pieces

Marinade
½ cup olive oil (125ml)
1 teaspoon lemon pepper (5ml)
2 tablespoons lemon juice (30ml)
2 tablespoons fresh chopped oregano (30ml)
2 tablespoons garlic, crushed (30ml)

6 wooden skewers soaked in cool water for 1 hour before grilling.
Aluminium foil
1 tablespoon olive oil for brushing
Salt and pepper to taste

Combine marinade ingredients in a bowl and mix well. Place cubed pork in a sealable plastic bag. Pour marinade over pork. Seal bag and refrigerate for 6 hours or overnight.

Remove pork from marinade and wipe excess marinade off.

Thread pork cubes evenly onto soaked wooden skewers. Brush with olive oil and season with salt and pepper.

Preheat barbeque to 375° F/190°C.

Oil the grill and place a 4 inch (10cm) by 10 inch (25cm) piece of foil in the centre of grill.

Place pork directly on grill with skewer ends over foil (this is done to prevent the burning of the wooden skewer). Grill pork for 4 minutes per side for a total of 8 minutes cooking time. Remove pork place on tray and cover loosely with aluminium foil. Let pork rest 5 minutes before serving.

Yield: 6 skewers

Tzatziki
1 cup Greek yoghurt (250ml)
½ a cucumber seeded., grated and drained
3 garlic cloves grated fine
The juice of 1 lemon
3 tablespoons fresh mint chopped fine (45ml)
Salt and pepper to taste

Seed cucumber with a melon baler or spoon. Grate cucumber using a cheese grater, using your hands squeeze out liquid. Discard liquid. Grate or chop garlic.

Mix all ingredients in a bowl. Cover and let sit for 20 minutes.

Serve with Pork Soulaki.

ROSEMARY SMOKED POTATOES 15 small red skinned baby potatoes 8 rosemary stalks, soaked in water for 30 minutes 2 tablespoons garlic, chopped (30ml) ¼ cup oil (60ml) Salt and Pepper to taste Par boil the potatoes whole in salted water for 10 minutes. Allow to cool and drain.

Half the potatoes and place in a plastic bag. Drizzle with oil and chopped garlic. Seal bag and let marinate at room temperature for 20 minutes.

Soak rosemary sprigs in water.

Preheat barbeque to 325° F/162°C

Remove potatoes from marinade discard any excess marinade. Season the potatoes with salt and pepper.

Place the soaked rosemary on the grate. Place the potatoes on top of the rosemary. Close the lid and leave to smoke for 15 minutes. Make sure rosemary does not burn.

Remove the potatoes and discard of the charred rosemary.

Serve with Asparagus/Fennel Salad

Yield: 6 servings

CEDAR SMOKED SALMON 1 side of salmon, cleaned with skin on ¼ cup maple syrup (60ml) 1 teaspoon cracked pepper (5ml) The juice of 2 lemons ¼ cup olive oil (60ml) Salt and pepper to taste 1 cedar plank, soaked in water for 1 hour

Place the salmon on a non- reactive tray. In a small bowl mix together maple syrup, lemon juice, olive oil and pepper. Pour over salmon to coat evenly. Cover with plastic wrap and let marinate for 20 minutes in the refrigerator.

Preheat the barbeque to 375° F/190°C

Place the cedar plank down on the heated grate. Close lid of bbq and wait for ceder plank to start smoking. Once it is smoking place the salmon on top of plank, close the lid and let cook for 15 minutes until the flesh is just translucent in the centre of fish. The cedar plank will smoulder; make sure it does not catch fire by spraying water on plank if necessary. When salmon is cooked to desired doneness carefully remove salmon from grill using tongs or a large spatula. Serve directly on plank for a outstanding presentation.

Let the salmon cool.

Asparagus/Fennel Salad

2 bunches of asparagus
1 head of fennel, sliced ½ inch
1 tablespoon fresh thyme (15ml)
¼ cup olive oil (60ml)
The juice of 2 lemons
Salt and pepper to taste

Preheat barbeque (375° F/190°C)

Oil grill to prevent sticking

Trim the woody end of asparagus. Slice the fennel bulb leaving the core intact into ½ inch pieces.
Drizzle the asparagus spears and fennel with oil and season with salt and pepper.

Place the asparagus and fennel on grill. Grill asparagus for approximately 2 minutes turning when a bright green colour is achieved and golden brown marks appear. For the fennel cook for approximately 1 minute per side or until nice golden char marks are achieved. Remove from grill and place on tray. Let cool.

Place asparagus, fennel and smoked potatoes on a large serving platter.
Drizzle with olive oil, lemon juice, thyme and season with salt and pepper.

Serve chilled.

Yield: 6 servings



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