Magical Monkfish Kebabs

Magical Monkfish Kebabs

Magical Monkfish Kebabs.

Ingredients:

  1. 1.1/2 pounds skinless monkfish (anyother firm fish will also work)
  2. Ciabatta bread 1 lemon
  3. Olive oil
  4. Sea salt
  5. Freshly ground black pepper
  6. 6 wooden skewers

Directions:

  1. Presoak the skewers in water to avoid burning
  2. Cut the crusts off the ciabatta and then cut into 1-inch chunks.
  3. Next cut the monkfish into chunks, again about 1 inch on each side.
  4. Cut the lemon into 6 wedges of equal size.
  5. Thread the bread and fish onto the skewers but do not crush them too close together or they will not cook properly.
  6. Finally, place a lemon wedge on the end of the skewer.
  7. Fire up the grill and cook, turning every 2 minutes, until golden on all sides.
  8. Transfer to a serving plate and serve with rice.
  9. Serves 6

The Best Barbecued Beef


Ingredients:

  1. 2 pounds filet of beef (fat trimmed off)
  2. 1 pound ripe tomatoes (a mix of colors makes for presentation)
  3. ½ red cabbage
  4. ½ white cabbage
  5. 1 red onion
  6. 1 cucumber
  7. 2 lemons
  8. Extra virgin olive oil
  9. Sea salt
  10. Freshly ground black pepper
  11. Olive oil(for the marinade)
  12. 10 Szechuan peppercorns or Uda pods
  13. 1 pound salted roasted peanuts
  14. 1 teaspoon black pepper
  15. 1 teaspoon onion granules
  16. 1 teaspoon garlic granules
  17. 1 teaspoon ground ginger
  18. 1 teaspoon white pepper
  19. 1 teaspoon paprika
  20. 1 teaspoon chili powder
  21. 1 teaspoon cayenne pepper
  22. 1 chicken stock cube
  23. 1 onion
  24. 4 garlic cloves
  25. 1 piece of ginger
  26. 1 green chili
  27. 1 Scotch bonnet pepper
  28. 1 green pepper
  29. 1 spring onion
  30. 32 wooden skewers


Directions:

  1. Presoak the skewers in water to prevent burning
  2. Slice the beef thinly, put it on a plate, cover and refrigerate while the marinade is prepared.
  3. Grind the peppercorns with a mortar and pestle (UDA pods require discarding the seeds and using the crushed pods) and place in a blender with the peanuts, black pepper, onion granules, garlic granules, ground ginger, white pepper, paprika, chili powder, cayenne pepper, and crumbled stock cube.
  4. Run for 5 to 10 minutes until a rough powder has been produced.
  5. Occasional stirring may be necessary to assist in the process.
  6. When complete transfer to a large bowl.
  7. Peel the onion, garlic, and ginger and chop it all roughly.
  8. Trim and deseed the chilies and peppers, then chop these roughly,
  9. too.
  10. Next, trim the spring onion and roughly chop this, too.
  11. Add the onion, garlic, ginger, chilies, peppers, and spring onion to a blender and run until smooth.
  12. Stir together the spice powder and the pepper and chili mixture and stir well.
  13. Add the beef strips to this marinade and ensure all surfaces are well coated.
  14. Slide 4 or 5 strips of beef onto each skewer and place on the plate, cover, and place in the refrigerator for around 3 hours.
  15. Make the side salad by slicing the tomatoes, shredding the cabbage, peeling and slicing the onion, slicing the cucumber, and adding to a serving bowl. Squeeze over a little lemon juice, a drizzle of extra virgin olive oil, and a pinch of salt and pepper.
  16. Fire up the grill and drizzle the skewers with olive oil.
  17. Cook each for just a couple of minutes, in batches, until golden color.
  18. Serve with the salad and the option of extra lemon wedges and/or extra
  19. virgin olive oil.
  20. Serves 8 to 16

Spicy Pork Chops


Ingredients:


6 pork chops
(for the marinade)
2 tablespoons annatto seeds
4 garlic cloves
1 onion, cut into 8 wedges
1 tablespoon ground allspice
1 tablespoon coriander seeds
1 tablespoon ground cinnamon
1 tablespoon cumin seeds
1 tablespoon dried oregano
1 teaspoon saffron threads
2 tablespoons Mexican chili powder
(such as ancho chili powder)
1 cup orange juice
Juice of 2 limes
3 tablespoons cider vinegar
(for the onion rings)
6 tablespoons all-purpose flour
6 tablespoons chili powder (paprika is a
good alternative)
Vegetable oil
2 large onions, sliced thinly


Directions:

  1. Place the annatto in a saucepan,
  2. cover with cold water and bring to a boil.
  3. Simmer for 20 minutes and then allow the seeds to steep for a few hours.
  4. Later remove the seeds and retain these and also the liquid.
  5. Heat the oven to 390 degrees Fahrenheit.
  6. In a small roasting tin, cook the garlic and onion for 45 minutes or until tender.
  7. Transfer to a plate and allow to cool, then peel and chop roughly.
  8. In a blender place the garlic, onion, annatto seeds, coriander seeds, cinnamon, cumin seeds, oregano, saffron threads, chili powder, and 1 tablespoon of sea salt. Run until a rough paste has been achieved.
  9. Now add the orange juice, lime juice, cider vinegar, and 4 tablespoons of the annatto liquid.
  10. Run briefly to combine with the pasta and transfer to a large bowl.
  11. Place the pork chops in the marinade, cover, and refrigerate for at least 3 hours and preferably overnight.
  12. When ready to cook remove from the chops, allow to drain, and come up to room temperature.
  13. Fire up the grill and cook the pork chops for about 6 to 8 minutes on each side, brushing the marinade over the chops during the cooking time.
  14. Meanwhile, place the flour and chili in a large bowl, season with salt and pepper, and stir to combine.
  15. Heat the oil in a deep fryer to 350 degrees Fahrenheit.
  16. Place the onion slices in the coating and shake off excess before frying
  17. for a couple of minutes until golden brown.
  18. As you cook keep the onion rings and chops warm until all are ready to serve with vegetables or salad of choice.
  19. Serves 4
  1. The Best Barbecued
  2. Meatloaf

Ingredients:

  1. 1 pound of ground beef
  2. 1 pound ground pork
  3. 1 large onion
  4. 1 green pepper (seeds removed)
  5. 1 carrot, peeled
  6. 1 garlic clove, peeled and crushed
  7. 2 bay leaves, crushed
  8. 2 teaspoons Worcestershire sauce
  9. 2/3 cup stale breadcrumbs
  10. 1 teaspoon sea salt
  11. 1 teaspoon black pepper
  12. 2 large eggs
  13. (for the sauce)
  14. ½ cup barbecue sauce
  15. 3 tablespoons ketchup
  16. Tabasco sauce
  17. Chili sauce

Directions:

  1. First, make the sauce by combining the barbecue sauce, ketchup, a few drops of tabasco, and a few chili sauces and set to one side.
  2. Finely chop the onion, carrot, and pepper and place in a large bowl.
  3. Add the ground beef and pork, garlic, bay leaves, Worcestershire sauce, breadcrumbs, salt, and pepper.
  4. Crack and beat in the eggs to bind the mixture, using your hands to combine and mix together.
  5. Remove the mixture and form it into a loaf shape on a large sheet of heavy-duty aluminum foil.
  6. Next, make four diagonal indents in the top of the loaf (tip, use the handle of a wooden spoon) these need to be about 3/8 inch deep.
  7. Pour half your prepared sauce over the meatloaf.
  8. Fire up the barbecue and, if using coals, spread them so there is
  9. stronger heat from the sides and less in the center.
  10. Fold up the sides of the foil to create a sealed package which can then be placed on the barbecue for 1 hour to 1 hour and 15 minutes.
  11. Open up the foil, slice, and serve with the remaining (heated) sauce.
  12. Serves 6 to 8
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