HAWAIIAN LUAU

• Luau Tropical Prawns
• Fennel & Orange Salad
• Sweet & Sour BBQ Sauce for Pork
• Hawaiian Piggy on the Cue
• Yams

LUAU TROPICAL PRAWNS 1½ kg of uncooked king prawns, veined and shelled with tails intact 5 small pieces of fresh ginger 225g can pineapple, crushed 1 mango, cubed Marinade Reserved pineapple juice ¼ cup of vegetable oil (60ml) 1 tablespoon fresh parsley, chopped (15ml) 1 teaspoon of fresh cilantro, chopped (5ml) ½ teaspoon of chili flakes (2.5ml)

Cut ginger into thin sticks. Drain the crushed pineapple into a bowl, reserving the syrup for the marinade.

Cut mango into cubes. Place pineapple, mango and ginger into a large sealable plastic bag. Add the shrimp. Toss to coat. Place in the fridge to marinate overnight up to 24 hours.

In a separate bowl combine the pineapple juice, vegetable oil, parsley, cilantro and chili flakes. Cover the dish and place it in the fridge overnight.

Preheat the grill to high heat - approximately 425ºF (5 steamboats). Place the shrimp on the grill and cook for approximately 4 minutes per side, basting with the marinade often.

Yield: 6 servings

FENNEL & ORANGE SALAD ½ cup of fresh orange juice (125ml) 150ml of olive oil Splash of hot sauce 4 cloves of garlic, minced 4 tablespoons of fresh parsley (flat leaf), chopped (60ml) Salt and pepper to taste 3 fennel bulbs (1 ½ lbs total) thinly sliced with the core intact 3 oranges 4 tablespoons of unsalted butter for brushing (60ml) 1 bunch of watercress, tough stems removed ½ cup of honey roasted macadamia nuts (125ml)

Place orange juice, olive oil, hot sauce, garlic, parsley and salt and pepper in a glass bowl and mix thoroughly. Remove 1/3 of the dressing and set aside.

Place thinly sliced fennel in a sealable plastic bag or a ceramic dish. Pour 2/3's of the mixture overtop of the fennel. Seal the bag and place in the fridge for at least 5 hours.

Using a knife, trim the skin off of the oranges and segment the slices. Place them into a bag and into the fridge until it's time to grill.

Preheat the grill to medium high heat (375ºF). Oil the grill and cook the fennel, lid up for 7 minutes per side. Add the orange slices to the grill for the last minute of grilling.

Toss the grilled fennel & orange with the watercress and honey roasted macadamia nuts. Drizzle with the reserved marinade.

Serve warm.

Yield: 6 servings

SWEET & SOUR BBQ SAUCE FOR PORK ½ cup bottled plum sauce (125ml) 3 tablespoons soy (45ml) 3 tablespoons rice wine vinegar (45ml) 2 tablespoons sesame oil (30ml) 1 tablespoon fresh ginger, grated (15ml) 3 garlic cloves, finely diced Pinch of dried chili flakes (optional) Splash of Tabasco sauce Season with salt Season with black pepper

Combine plum sauce, soy, vinegar, oil, ginger, garlic, chili flakes, Tabasco sauce, salt and pepper in a small sauce pan and bring to a simmer for 2 minutes. Let stand for at least an hour to mellow and blend.

Yield: 8 servings

HAWAIIAN PIGGY ON THE CUE 1 pork shoulder (5 to 7 pounds) 4 tablespoons of kosher salt (60ml) 2 tablespoons of freshly ground black pepper (30ml) 2 tablespoons of liquid smoke (30ml) 8 corn husks to cover the pork 1 medium sized onion, thinly sliced 1 piece (3-4 inches) of fresh ginger, peeled and thinly sliced 8 cloves of garlic, halved Lime wedges for serving

Bring a pot of water to boil and place corn husks in water until bright green or pliable. (about seven minutes)

Using a sharp knife, make approximately 8 shallow cuts down the length of the pork shoulder. Place portions of garlic in cuts. Season liberally with salt, pepper and liquid smoke. Rub this mixture into the meat.

Place 3 pieces of butchers twine 2 inches apart vertically on the counter. Cross these horizontally with another 3 pieces of twine, creating a basket like affect. Lay 4 corn husks on top of the string. Spread half of the onion, ginger and garlic on the corn husks. Lay the pork shoulder on top. Place the remaining onion ginger and garlic on top of the pork and cover with the remaining corn husks.

Using the twine, secure the husks around the pork shoulder ensuring that is completely covered. Tie the husks in place and place the pork into the fridge to marinate overnight up to 24 hours.

Preheat the grill to 200ºF (100 C) with heat only on one side of the barbecue. Place a drip pan under the grate with no direct heat. Place the pork over the drip pan and leave to cook for 5 hours over indirect heat.

Yield: 8 servings.

YAMS 3 large yams, sliced 1/3" thick Olive oil Salt and pepper to taste Lime Glaze ¼ cup of honey (60ml) Juice of three limes 1 stick of butter

Place yams in salted boiling water for 5 minutes. Drain in colander and refresh with cold water.

Place yams in baggie with olive oil, salt and pepper and marinate in refrigerator for 1 hour.

Combine lime glaze ingredients and set aside.

Preheat grill to medium heat (350ºF). Place yams on hot grill for about 4 minutes per side until golden char marks appear. Baste with lime glaze, flip and repeat.

Transfer to plate and drizzle again with glaze.

Yield: 6 servings



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