BBQ Time
Category: Recipes
Fresh Prime Angus Beef Tagliata
Prime Angus, Beef Tagliata
Prime Angus Certified, Beef Tagliata
Grilled Beef Tagliata
Prep Time : 1 Hour
Cook Time : 30 Minutes
Serves : 6
Ingredients :
To Marinade the Beef Tagliata :
- 1 cup balsamic vinegar
- 1/2 cup whole fresh rosemary needles
- 8 garlic cloves
- 1/2 cup extra-virgin olive oil
- 1.5 Kg. Fresh Beef Tagliata
- kosher salt and freshly ground black pepper
You will also need
- 4 ounce wedge of Parmigiano-Reggiano
- 8 cups loosely packed arugula
- Sea salt
- Aged Balsamic Vinegar
- Extra-virgin Olive oil
- 4 Porcini mushrooms
For the Lemon Vinaigrette:
- 1/4 cup mince shallots
- 1 lemon (juice and zest)
- 1 tablespoon champagne vinegar
- 1 teaspoon kosher salt or to taste
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper, or to taste
Directions :
For the Beef Tagliata
-
- Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped.
- Add the olive oil and pulse until all the ingredients are combined.
- Season marinade with salt and pepper.
- Place the steaks in a large bowl or nonreactive baking dish. Pour the marinade over and turn to coat them on all sides.
- Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Making the Lemon Vinaigrette:
- Combine the shallots, lemon juice and zest, vinegar, and salt in a small bowl.
- Set the bowl aside for 5 to 10 minutes to marinate the shallots.
- Add the olive oil in a slow, steady, stream, whisking constantly to combine.
- Stir in the pepper.
- Taste for seasoning and add more salt or pepper, if desired.
- Cooking the Beef Tagliata
- Remove the Beef Tagliata from the refrigerator and bring to room temperature before grilling.
- Preheat grill pan or heavy-bottomed skillet over high heat.
- Remove the beef from the marinade, discard the marinade, and generously season the beef with salt and pepper on both sides, using about one teaspoon of salt per 500 grams of meat.
- Put the beef tagliata on the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare.
- Remove the beef tagliata to a platter or cutting board and leave to rest for about 5 minutes before slicing.
- Use a sharp knife to carve the meat diagonally against the grain into 1/2-inch thick slices.
- While the meat is resting, use a large knife or shaver to cut the wedge of Parmiagiano-Reggiano into very thin slices.
- Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly.
- Drizzle the vinaigrette and toss gently to coat the leaves.
- Taste for seasoning and add more salt or vinaigrette, if desired.
- To serve plate beef tagliata with dressed arugula on the side.
- Drizzle with aged balsamico reduction and olive oil.
- Shave porcini mushrooms and Parmiagiano-Reggiano onto the dish.
German Sirloin
Spicy Chicken Quesadillas Fritas
Spicy Chicken and Chorizo Quesadillas
This Spicy Chicken Quesadillas recipe is a variation on a recipe which originated in Mexico and has become very popular worldwide especially in South Western states in the U.S.A.
In southern Mexico the corn tortilla is most commonly used while northern Mexican states tend to use wheat tortillas.
Spicy Chicken and cheese combinations work very well with this dish however whichever fillings you use (spicy beef mince fried with onions and green chilies and cheese is also a very popular filling) this makes for a quick heart warming meal ready in minutes.
A nice fresh green salad on the side compliments this dish well.
Spicy Chicken and Chorizo Quesadillas
Prep Time : 5 Minutes
Cook Time : 10 Minutes
Serves : 2
Ingredients :
- 100 Grams Cooked Chicken Strips
- 50 Grams Chorizo
- 20 Grams minced pickled jalapeño
- 1 tablespoon minced fresh cilantro leaves
- 100 Grams Minced Mozzarella
- 2 (8-inch) flour tortillas
- 3 tablespoons vegetable oil
- Salt
Directions :
- Remove skin from Chorizo, chop into small pieces
- Pan fry Chorizo for 2 to 3 minutes, and drain
- Combine cooked Chorizo, Cooked Chicken strips, Jalapeño, Cilantro, and Mozzarella in a bowl and mix to combine.
- Spread spicy chicken mixture evenly over half of each tortilla, leaving a 1/2-inch border.
- Fold tortilla over and seal edges by pressing down firmly.
- Heat oil in a 10-inch cast iron or nonstick skillet over medium heat until simmering.
- Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, (about 2 minutes).
- Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
- Transfer Spicy Chicken Quesadillas to a paper towel to drain excess oil.
- Cut Quesadillas into triangles and serve immediately.
For more spicy chicken and other recipes from In House Butchers where we always guarantee the best “Value for you Money” follow link below :
Grilled Chicken & Avocado Salad
Grilled Chicken Breast and Avocado Salad
A delicious salad made with grilled Chicken Breast and Avocados, accompanied by a low fat, healthy, yogurt based creamy salad dressing.
Grilled Chicken Breast and Avocado Salad
Prep Time : 5 Minutes
Cook Time : 15 Minutes
Serves : 2
Ingredients :
- For the Chicken Breast:
- 2 medium chicken Breast, skinless and boneless
- 1 tablespoon Italian seasoning
- 1 teaspoon fresh or dry parsley
- 1 teaspoon garlic powder
- 1 teaspoon chili flakes (adjust to taste)
- Pinch of salt and pepper
- 1 tablespoon olive oil
- For the Salad:
- 1 Avocado, peeled, de-seeded and sliced
- 1 Cup Cherry Tomatoes, halved
- 4 cups chopped Romaine Lettuce
- For the Dressing:
- 150 grams Plain yogurt
- 1 garlic clove, crushed
- 2 tablespoons lemon or lime juice
- Salt and pepper for seasoning
Directions :
Cooking the chicken:
- Pre-heat grill or griddle pan to medium/high heat.
- Rub the chicken breast with the garlic powder, Italian seasoning, parsley,salt and pepper.
- Pour 1 tablespoon olive oil into pre-heated pan and add chicken.
- Cook for 7-8 minutes on each side or until the outside is golden and crispy and the inside is tender and done.
- Rest chicken for at least 5 minutes then slice into cubes or thin slices.
Making the dressing:
- Whisk yogurt, garlic and lemon juice until well combined; add salt and pepper to your taste.
To Assemble:
- Place chopped romaine lettuce in a big salad bowl or two individual salad plates.
- Top with sliced chicken breast, sliced avocado, and halved tomatoes
- drizzle with creamy dressing to serve.
This recipe is brought to you courtesy of In House Butchers the number one butcher shop in Malta.
Always bringing you the widest, freshest and best selection of all meat and chicken products while sticking to our motto of always bringing you the Best Value for Your Money in all our products, complimented by excellent service and advise from our knowledgeable staff while maintaining the highest hygiene standards in both product and premises.
Chicken Breast Caesar Salad
Chicken Caesar Salad
Chicken Caesar Salad
Total Cook and Prep Time : 45 Minutes
Serves : 4
Ingredients for the Chicken Caesar Salad:
- 4 Slices Maltese Bread, cut in 3/4-inch cubes (about 4 cups)
- 3 tablespoons Olive Oil
- Coarse Salt and Ground Black Pepper
- 2 Whole Fresh Chicken Breast, boneless, and skinless.
- 10 Ounces Romaine Lettuce Hearts.
- 10 Ounces Rucola
- 4 Vine Tomatoes
Ingredients for Dressing
- 1/4 cup freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup grated Parmesan
- 2 Anchovy fillets, roughly chopped.
- 1 small garlic clove
To Garnish Chicken Caesar Salad :
200 Grams Parmesan Shavings
Directions :
Making the Croutons:
- Preheat oven to 375 degrees.
- Place bread on a rimmed baking sheet.
- Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat.
- Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
Cooking the Chicken:
- Heat remaining tablespoon oil in a large skillet over high.
- Season chicken with salt and pepper.
- Cook the Chicken Breast until opaque throughout, remove from skillet and let cool.
Preparing the Salad
- Cut Romaine Lettuce Hearts crosswise into 1-inch ribbons; wash and dry.
- Wash Tomatoes and cut in quarters
- Wash and dry Rucola
Making the Dressing:
- In a blender, combine Lemon Juice, Mayonnaise, Parmesan, Anchovy fillets, and Garlic; blend until smooth.
Assembling The Chicken Caesar Salad
- Slice the chicken breast crosswise into strips.
- Place chicken in salad bowl and toss with croutons, lettuce strips, rucola, tomatoes and dressing.
- Transfer to plates and garnish with Parmesan Shavings
The components for this tasty Chicken Caesar Salad can be prepared before and stored in the fridge and then assembled and served within minutes.
For more recipes like this from In House Butchers visit : http://inhousebutchers.com/category/recipes/
In House Butchers providing the best value for your money in meats and meat products in Malta.
Beef Salad with Tonnato Dressing
Roast Beef Salad with Tonnato Sauce Dressing.
Roast Beef Salad with Tonnato Dressing
Total time to cook and prepare : 45 Minutes
Serves 4 to 6
Ingredients :
For the Roast Beef :
- 1 Fresh Young Bull Locerto
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- Fresh Ground Pepper
- Sea Salt
For the Salad :
- 1 Iceberg Lettuce
- 1 Radicchio
- 1 pint Cherry Tomatoes
- 4 tbsp shaved Pecorino or Parmigiano
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- sea salt
- pepper
- 2 tbsp tiny salted capers, rinsed
- 2 tbsp flat leaf parsley leaves
- 2 tbsp mustard cress
For the Tonnato Sauce :
- 200 g tuna in oil
- 4 anchovy fillets
- 1 tbsp lemon juice
- 3 tbsp light mayonnaise
- 1 tbsp horseradish cream
- 1 tbsp tiny salted capers, rinsed
- 100 ml light chicken stock
Directions :
The Roast Beef :
- Pat dry the Beef Locerto using absorbent paper towels, and cover liberally with salt and pepper.
- Seal quickly in a hot pan bubbling with the butter and olive oil until golden on all sides.
- Place on a baking sheet and roast in preheated oven at 220°C for 15 minutes for rare (it will have a little give and spring when touched).
- Allow the meat to rest covered by tin foil for at least 15 minutes before slicing thinly.
For the Tonnato Sauce Dressing :
- Whiz the tuna, anchovies, lemon juice, mayonnaise, horseradish and capers in a blender or food processor until smooth.
- Add the stock gradually until it is fluid enough to pour easily.
- Refrigerate until you are ready to serve.
For the Salad :
- Chop Lettuce and Radicchio and halve cherry tomatoes,
- Toss with the olive oil, vinegar, Pecorino/Parmigiano, sea salt and pepper.
Putting together the Beef Salad :
- Place Tossed Salad on Plates
- Arrange the roast beef in folds over the salad and use a spoon to stripe the sauce over the top.
- Scatter capers, mustard cress and parsley, over the beef salad.
- Serve the beef salad with toasted crusty Maltese bread and a jug of the remaining sauce.
For more beef salad and other beef recipes from In House Butchers, Malta, visit :
http://inhousebutchers.com/category/recipes/
Japanese Yakiniku BBQ- Kobe Beef
Japanese Yakiniku BBQ- with Kobe Beef Rib-eye
Japanese Yakiniku BBQ- with Kobe Beef Rib-eye
Prep Time : 10 Minutes (plus 6 to 8 Hour Marinading)
Cook Time : 4 Minutes
Serves : 2 to 3
Ingredients :
- 500 Grams Kobe Beef Rib-eye
- 4 tablespoons Soy Sauce
- 5 tablespoons Sake or 5 tablespoons Sherry Wine
- 2 tablespoons Sesame Oil
- 2 tablespoons Sugar
- 1 Apple, grated to release juice
- 3 tablespoons roasted and partially ground Sesame Seeds
- 3 Garlic Cloves, minced
- 1⁄2 teaspoon dry mustard
Directions :
- Slice Kobe Beef Rib-eye, into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
- Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat.
- Partially grind sesame seeds using mortar and pestle or coffee grinder.
- Combine all ingredients in a bowl and marinate Kobe Beef slices for 6-8 hours in the refrigerator.
- Remove beef slices from the marinade and grill quickly on a medium heat, between, 1 to 2 minutes per side to your own liking.
In a typical Japanese or Korean, Yakiniku restaurant, diners normally order prepared raw ingredients (individually or as a set) which are brought to the table.
Kobe beef rib-eye is one of the most popular of these ingredients.
In Malta, you can find Kobe Beef at In House Butchers.
The ingredients chosen are cooked by the diners on a grill built into the table throughout the meal, several pieces at a time. A table top grill or a regular barbecue works just as well though.
The ingredients are then dipped in sauces known as “Tare” before being eaten.
Typically Korean side dishes like “Kimchi”, “Nameul”, and “Bibimbap” are served alongside.
Alternatively serve with a side of rice and tossed salad.
For more beef recipes from In House Butchers, visit : http://inhousebutchers.com/category/recipes/beef/
Pork Medallions with Cranberry Sauce
Pork Medallions with Cranberry sauce
Pork Medallions with Cranberry Sauce
Prep Time : 10 Minutes
Cook Time : 20 Minutes
Serves : 4
Ingredients :
- 1 Kg. In House Butchers Pork Medallions
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup whole-berry cranberry sauce
- 2 tablespoons barbecue sauce
- 1 tablespoon water
- 3 garlic cloves, minced
- 1/2 teaspoon Chinese five-spice powder
- 300 Grams. Basmati Rice, rinsed, boiled and strained.
Directions :
- Sprinkle salt and pepper over pork.
- In a large nonstick skillet coated with a very light film of oil, cook pork in batches over medium heat for 4-5 minutes on each side or until juices run clear.
- Remove and keep warm.
- Add the cranberry sauce, barbecue sauce, water, garlic and five-spice powder to the skillet.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened.
- Pour sauce over Pork Medallions in plate
- Serve with Basmati Rice
In House Butchers always providing the best value for your money, while bringing you the freshest and highest quality pork in Malta. For more pork recipes courtesy of In House Butchers visit : http://inhousebutchers.com/category/recipes/pork/
Pork Cheeks with Polenta
Pork Cheeks with Polenta
Prep Time : 30 Minutes
Cook Time : 4 Hours
Serves : 4
Ingredients :
- 1 Kg. Pork Cheeks
- 1 large Onion, roughly diced
- 1 large Carrot, roughly diced
- 1 Celery Stick, sliced
- 3 Garlic Cloves, sliced
- 1 tbsp of chopped Oregano
- 500 ml of Chicken Stock
- 200 ml of Passato di Pomodoro
- 200 ml of Red Wine
- 300 g of Polenta
- 150 g of Parmesan Cheese, finely grated
- 1 lt. Vegetable Stock
- 25 g of Butter
- 100 g of Rocket, washed and rinsed
- 100 g of Bacon Lardons
- 150 g of Chestnut Mushrooms, sliced
- rapeseed or similar oil, for frying
- Zest of one Lemon
- 1 tbsp of Parsley, finely chopped
- 2 Garlic cloves, finely chopped
- Salt
- Pepper
Directions :
- Preheat oven to 140 C.
- Take a casserole dish that comes with a lid and place on the hob over a high heat.
- Add a splash of oil, lightly season the pork cheeks with salt and pepper and quickly brown them all over.(You may have to cook the pork cheeks in two batches.)
- Put the pork cheeks to one side on a plate and turn the heat down to medium.
- Add some more oil and then throw in the onion, carrot, celery, garlic and oregano, cover and sweat for 10 minutes until everything is soft.
- Add the red wine and cook off the alcohol for about 5 minutes, then place the cheeks back on top of the vegetables.
- Pour the chicken stock over the top, along with the passato di pomodoro
- Bring up to the boil and then cover and put the casserole in the oven.
- Cook for 3 to 4 hours, checking every now and then on the pork cheeks, they should be very soft and starting to fall apart when done
- Remove the pork cheeks from the sauce, cover and keep in a warm place.
- strain the remaining liquid into a saucepan using a sieve. Using the back of a spoon, push as much sauce out as possible.
- When done, place the saucepan on the hob and reduce by half
- Cook your Polenta by bring the light vegetable stock to the boil and then add the maize flour, stirring all the while, until it thickens.
- This should take about 8-10 minutes and about 5 minutes in, you need to add the Parmesan cheese and continue stirring.
- Season with pepper and finish off with a knob of butter
- For the bacon and mushrooms, simply fry them off in a pan with a small dash of oil
- For the gremolata mix up the lemon zest, parsley and garlic in a small bowl .
- The rinsed rocket only needs a very quick flash in a pan over the hob for it to shrink down, say 30 seconds.
- Don’t overcook the Rocket, otherwise it will turn slimy.
- Bring everything together by spooning a generous amount of Polenta in the center of each plate, then take two or three cheeks, sliced on the diagonal and arrange on top.
- Drizzle a nice ladle of rich sauce over the top of the polenta and pork cheeks, along with the mushroom and bacon.
- Finish with a healthy scattering of Gremolata across the plate.
In House Butchers, Malta, bringing you the best and freshest pork products, with the best value for your money. Find more recipes for Pork Cheeks here : http://inhousebutchers.com/2017/05/17/beer-braised-pork-cheeks/
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