500ml cooked bulgur wheat 250ml parsley, chopped 1 red onion, finely chopped 80ml chopped pickled cucumber 125ml roasted red peppers, chopped 250ml pomegranate seeds 80ml raisins Dressing: 60ml olive oil 60ml lemon juice 1 clove of garlic, minced 2,5ml granulated mustard 5ml sugar 2,5ml salt
Add the cooked bulgur wheat, parsley, onion, pickled cucumber, red peppers, pomegranate seeds and raisins to a large mixing bowl and toss together. Whisk the dressing ingredients together until amalgamated and drizzle over the salad.
Add the cornstarch and water to a small bowl and stir together. Add the brown sugar, balsamic and soy sauce to a small saucepan and stir until the sugar dissolves. Bring to a boil over medium heat. Stir the cornstarch again and pour it over the mixture while whisking. Simmer over a low heat for about 3 minutes. The sauce should be thick enough to cover the back of a spoon. Remove from the heat and cool completely. Add the brandy, oyster sauce, sesame oil, rosemary and garlic to the sauce and mix together. Measure out a third of the sauce and reserve for basting the meat on the grill. Place the lamb in a shallow ceramic dish and spoon over the rest of the sauce. Marinate for 1 hour. Grill the chops on a hot fire, 3 minutes a side while basting with the reserved sauce. Rest covered for 4 minutes. Serve with a glass of crispy wine.
Marinade: 80ml soy sauce 80ml brown sugar 4 cloves of garlic, minced 15ml fresh ginger, minced 30ml sesame oil 30ml wasabi paste 5ml fish sauce
Place the fillet in the smallest container that it fits into comfortably. Mix all the marinade ingredients together and pour over the fillet. Cover the container with plastic wrap and refrigerate for at least 30 minutes (or overnight). Take the beef from the refrigerator at least 1 hour before cooking it. * Turn the beef throughout its marinating time so that the entire fillet is covered with marinade. Cook the fillet on a rotisserie over a medium-warm fire for 1 hour 15 minutes. Wrap the meat in 2 layers of aluminium foil and rest it for 15 minutes. Slice the fillet into very thin slices and spoon over the leftover marinade.
Flavoured butters are a simply way of adding flavour and punch to meat, easy to make and can be kept in your freezer for when you need it! The Olive Butter is particularly good with chicken, fish and roast vegetables! The method for the three flavoured butters are the same.
Method: Allow the butter to come to room temperature and soften. Mix all the ingredients together. Spread a piece of plastic wrap on a kitchen surface, spoon the mixture on top and roughly shape it into a log shape. Fold the edge of the plastic wrap closest to you over the log shape and proceed to roll the butter in the plastic so that you have a plastic sausage. Now take hold of the two ends (the overhanging/extra plastic wrap) and roll the butter away from you on the surface. Tie the plastic ends and freeze until required.
Olive Butter: 125g butter, softened 190ml olives, chopped 15ml rosemary, chopped salt to taste
Garlic Butter: 125g butter, softened 3 cloves of garlic, minced 1,2ml salt 1,2ml pepper
My Whisk and I 