BBQ Chateaubriand centre cut of fillet steak

I wondered if it was a big risk doing this, particularly as I have an Outdoor Chef bbq which cooks slightly differently to most UK barbecues. I usually do fillets sous vide but have to admit that overall this was actually better.

Allow a few hours for the fillet to sit in the fridge on a rack with a sprinkling of salt on both sides. Turn it after a few hours. This helps to slightly dehydrate the meat and also draw the salt into the meat.

Season the filet as desired e.g Garlic paste. Dijon mustard. etc

Set up your barbecue for indirect heat and using an internal thermometer, cook until it reaches about 50c. The temperature will continue to rise during resting and in the next searing step.
Remove the meat and wrap in foil.
Set barbecue for direct heat and the highest setting.

Finish the fillet off on the bbq for a couple of minutes or so on each side. You should have a beautifully crusted exterior and a medium rare interior.

Cover and allow to rest for 10 minutes then slice and enjoy.

BBQ Pork Ribs

Nice and spicy and so so tender

Try to get the larger rib racks.

! medium onion roughly chopped
2 garlic cloves
1 inch root ginger
Red chilli to taste
5 tbsp dark soy sauce
3 tbsp lemon or lime juice
1 tbsp palm sugar or similar
2 tbsp oil (rape seed or groundnut etc)
Ground pepper
1 Tbspn tomato puree
1/2 tsp of anchovy pates or teaspoon of fish sauce or another umami flavour

Blitz all ingredients together in a processor or blender.

Put ribs in a pan or baking tray and coat the meat side of the ribs with a good layer of marinade. Cover with foil and cook for 2 hours at 120c.

Remove and uncover. When cool refrigerate.
They will firm up sufficiently to cut into individual ribs of small sets.

Coat again with the marinade and bbq turning and brushing with extra marinade as desired for about 15 minutes until hot.

Chicken Fillets with chilli cheese slices

Chicken fillets (2 per person halved length ways)
Chilli cheese squares sliced into 3x1 inch slices (ref: Cheddar cheese, sodium citrate, water plus chill sauce)

Wet brine the fillets overnight

Dry and fillets and season using paprika, smoked paprika, turmeric and pepper (no salt as it was wet brined)

Cook the fillets sous vide at 63c for 1 1/4 hours

Remove and dry the fillets. Place on parchment on a baking tray. Optionally top with chopped spring onions and the cheese slices and put under the grill until the cheese runs.

Serve as desired.

Chicken Adobo

Filipino Chicken Adobo 

2 tbsp Soy sauce

2 tbsp rice wine vinegar

3 cloves of garlic, minced

1 small bay leaf

black pepper

4  chicken thighs or 2 legs


Combine the vinegar, soy sauce, garlic, bay leaf, pepper

Marinate chicken for an hour or so making sure to lift the skin. 

Sous vide 2 hours @ 73c

Pour out the marinade and pat dry the chicken. Put chicken under a hot grill for a few minutes to crisp the skin while boiling down the marinade to about 50%

Serve with rice and pour the marinade over the chicken.

Stuffed Roasted Chicken Legs

This is my 'standby' meal.

I usually brine the chicken legs overnight  and then let them drain skin up in the fridge for the next day.

Stuffing: Basically, what you like but my standbys are:
           1                                                     2
  Chopped onion                              Chopped onion
  Chopped mushroom                       Chopped mushroom
  Chopped garlic                               Chopped Chorizo
  Herbs of choice
  Fresh Breadcrumbs                         Fresh Breadcrumbs
  Oil &/or butter                                Oil &/or butter
  Chili as desired

 1) Softly cook the onion then add the garlic and then the mushrooms. Cook on a low/medium heat until the mushrooms are well cooked but wet from the juices. Add hard herbs (if using) and cook a little more before adding the oil/butter and breadcrumbs. Make a mouldable stuffing.

Push your fingers under the skin on the chicken legs and manouver them to release it all the way round including the drum stick. Gently push the stuffing under the skin squeezing to get it over all the leg.

Roast for 35 to 45 minutes depending on size at 180c

If you only use a small amount of breadcrumbs, you can add a beaten egg which will result in a lovely formed stuffing when cooked.

Ways with potatoes

I'm going to do a continuous blog of different ways with potatoes - much as the standard chips, mash, saute etc are nice, it's good to have a variety of cooking methods.

POTATOES EN PAPILLOTE
   Small new potatoes with the skin still on. Lightly oil and season, and envelope in parchment paper with finely chopped onions and sprigs of thyme. Bake for 45 minutes at 180c.


COTTAGE FRIES from http://foodwishes.blogspot.com/2012/04/cottage-fries-americas-forgotten-fry.html
Directions
Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the centre.

PAPRIKA & TURMERIC

Cut potatoes into about 1 inch cubes and dust heavily with smoked paprika, turmeric, salt and pepper.
Pressure cook above water for about 9 minutes.
Drain and dry
Shallow fry until crispy.
The pressure cooking allows the flavours to get into the potatoes and the frying removes some of the seasoning.

Strawberry Sorbet

Measurements to fit my little ice cream machine (700ml)

400 gr Strawberries roughly chopped
75 gr sugar
Juice 1 lemon or 50/50 lemon/lime or orange etc

Add all to blender.
Add 160 ml boiling water, stir around and leave until cool. Refrigerate.

When needed, stick in the ice cream machine approx 45 minutes.

Enjoy!