Olympic BBQ

  • Celeriac and Apple Salad
  • Grilled Pesto Peppers
  • Rubbed Veal Chops
  • Stuffed Leg Of Lamb


Celeriac and Apple Salad

Yield: 4
Ingredients:

Celeriac and Apple Salad

  • 1/3 cup mustard vinaigrette (75ml) (see recipe below)
  • 1 x celery root, 14 to 16 ounces
  • Juice of ½ an orange
  • 1/2 cup diced carrots (125ml)
  • 1 x large granny smith apple, quartered, cored, and sliced into matchsticks
  • 3 tbsp chopped hazelnuts (45ml)

Mustard Vinaigrette

  • 2 tbsp red wine vinegar (30ml)
  • 2 x shallots, finely diced
  • 1 x garlic clove, minced
  • pinch of salt and pepper
  • 1 tbsp Dijon mustard (15ml)
  • 1/3 cup hazelnut oil (75ml)
  • 1/3 cup canola oil
  • 2 tbsp chopped shallots (30ml)
  • 1 tbsp chopped parsley (15ml)
Directions:

Celeriac and Apple Salad

  1. Thickly peel the celery root as you would an orange, then cut into1 cm thick disks and cut again into matchstick sized pieces. Place the celery root in a bowl of acidulated water (water with orange juice added) to prevent browning while preparing the remaining ingredients.
  2. Once all of the dressing has been prepared, strain the celery root matchsticks and toss into large bowl. Add the apple and carrot strips and mix together.
  3. Pour dressing on salad just before serving and garnish with chopped hazelnuts.

Mustard Vinaigrette

  1. For the vinaigrette, blend the Dijon, red wine vinegar, chopped garlic, and chopped shallots. Add hazelnut oil until thick. Pour into a bowl and stir in some chopped parsley and chives.



Grilled Pesto Peppers

Yield: 8
Ingredients:

Grilled Pesto Peppers

  • 4 x red peppers
  • 2 x large garlic cloves cut into thin slivers
  • 4 tbsp olive oil (60ml)
  • 3 tbsp pesto (45ml)
  • Salt and freshly ground pepper
  • 8 x balls of Boccocini cheese, sliced
Directions:

Grilled Pesto Peppers

  1. Cut peppers in half lengthways Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.
  2. Preheat the grill to 375°F/200°C or medium high heat
  3. Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes)
  4. Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
  5. Continue to cook peppers until cheese is melted (approximately 3 minutes).

Rubbed Veal Chops

Yield: 4
Ingredients:

Rubbed Veal Chops

  • 4 x 1 inch thick veal chops, each about 12 ounces

Marinade

  • 1/2 cup white wine (125ml)
  • Juice of 1 lemon
  • 2 x garlic cloves, chopped
  • 3 springs Rosemary, chopped
  • 1/4 cup olive oil
  • 1/4 cup walnut oil
  • Pepper to taste

Dry Rub

  • 1/4 cup diced wild mushrooms (60ml)
  • 1/4 cup walnuts (60ml)
  • 1 tbsp dried rosemary (15ml)
  • 1 tsp salt (5ml)
  • 1 tsp pepper (5ml)
Directions:

Rubbed Veal Chops

  1. To prepare the marinade whisk together white wine, lemon juice, walnut oil, rosemary and pepper. Place the veal into a sealable plastic bag, pour the marinade over top, make sure the meat is covered entirely and refrigerate for at least 1 ½ hours.
  2. To prepare the rub, in a small food processor or a coffee grinder, grind the mushrooms to fine dust. Let the dust settle and pour into a bowl. Add the remaining ingredients to the grinder. Combine long enough to make a coarse meal out of the walnuts. Pour into bowl with mushroom powder and mix.
  3. Remove veal from marinade and pat the excess liquid off a clean towel. Rub the dry mixture onto both side of each veal chop.
  4. Preheat the grill to 350°F/175°C. Oil the grill liberally. Grill the veal for 8 minutes on each side.


Stuffed Leg Of Lamb

Yield: 6
Ingredients:

Stuffed Leg Of Lamb

  • 5 to 5 ½ pounds boned leg of lamb
  • Drip pan
  • 1 cup white wine (250ml)
  • 3 sprigs rosemary

Marinade

  • 10 x garlic cloves
  • The juice and zest of one lemon
  • 2 tbsp brown sugar (30ml)
  • 1 1/2 tbsp olive oil (22ml)

Stuffing

  • 1 tbsp olive oil (15ml)
  • 2 x garlic cloves, sliced in half
  • 1/2 medium onion, chopped
  • 1/3 cup pine nuts (75ml)
  • 1 1/2 lb. spinach, cooked, drained and chopped
  • 8 oz mild goat cheese
  • 1/3 cup chopped fresh parsley (75ml)
  • 1/4 cup dried cranberries (60ml)
  • 1 tsp Worcestershire sauce (5ml)
  • Salt and pepper to taste
Directions:

Stuffed Leg Of Lamb

  1. Place the lamb in a large sealable bag and pour the marinade overtop. Shake bag so the meat is thoroughly coated. Place the meat in the refrigerator and marinate overnight up to 24 hours.
  2. Remove the leg of lamb from the marinade and pat dry. Slice 4 slits through the leg and stuff one garlic slice into each. Season the cavity with salt and pepper.
  3. Stuff the leg of lamb with the filling and close the meat around the filling. Secure the roast with butcher’s twine.
  4. To prepare the lamb for grilling, place in a skillet with hot oil and sear the meat 1-2 minutes on each side.
  5. Pour wine in drip pan and add rosemary.
  6. Remove the grill from one side of the barbeque and insert drip pan. Replace grill. Preheat the other side of the grill to 220ºC/104ºF.
  7. Place lamb on grill above the drip pan and cook for 30 minutes per pound.
  8. Replenish wine in drip pan as necessary.
  9. Remove lamb from grill, cover with foil and let rest for 10 minutes before serving.

Marinade

  1. To prepare the marinade, add garlic, brown sugar and the zest and juice of one lemon to a mini food processor. Start the processor and gradually add oil to the mixture until thick and emulsified.

Stuffing

  1. To prepare the stuffing, add oil, chopped garlic and onions to a skillet and sauté on the grill for a few minutes until soft. Add some pine nuts and stir. After a few more minutes, scrape the onions, garlic, and pine nuts mixture into a large bowl.
  2. Clean the spinach. Bring a large pot of salted water to a boil. Add the spinach to the water for 30 seconds. Remove the spinach and run under cold water. Pat dry. Chop the spinach and add to the pine nut mixture in the large bowl. If using pre-cooked frozen spinach, defrost and squeeze the excess moisture out before placing in the bowl. Add the parsley, goat cheese, dried cranberries, Worcestershire sauce, salt, pepper and mash together.



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