Beef Pops with Pineapple and Parsley Sauce
12 Cook time 10 Prep time 4-6 Serves Easy Skill
For the parsley sauce
180g fresh flat-leaf parsley
2 cloves garlic, peeled
30ml red wine vinegar
1 tsp crushed chilli flakes
1 tsp granulated sugar
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
8 tbsp olive oil
For the beef pops
680g beef fillet, cut into 1 1/2cm cubes (about 40 cubes)
1 (900g) pineapple, cut into 1 1/2cm cubes (about 40 pieces)
20 (20cm) wooden or bamboo skewers, soaked in water for 30 mins
Salt and freshly ground black pepper
View metric measurements
For the parsley sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chilli flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with cling film and refrigerate until ready to serve.
For the beef pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.
Place a griddle pan over medium-high heat or preheat a gas or charcoal griddle. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers.
Griddle the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.
To serve, arrange the beef pops on a serving platter. Drizzle with the remaining reserved parsley sauce or serve the sauce on the side as a condiment.
1. Combine the lime juice, olive oil, garlic, cumin, achiote and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for medium-well.
For the salsa: Mix all ingredients together. Serve at room temperature.
1. Place fish on chopping board. Slice at an angle (sashimi-style cut), and place into clean glass bowl.
2. Place chopped red onion into glass bowl with fish. Add sesame oil and hot sauce to mixture, then place chopped red chilli, fresh parsley and olive oil into glass bowl.
3. Finish off with the juice of 2 limes. Stir together and allow to marinade for a few minutes.
4. For the croutons, heat olive oil up in pan over medium to high heat.
5. Add garlic and stir through. Add bread to pan until toasted and warm.
1. Place fish delicately onto plate, add spring onion, top with croutons, cress and a wedge of lime.
1. For the cauliflower salad, heat up a medium pan and roast cauliflower in olive oil till golden.
2. Remove from pan and place on tray. Add chives, finely sliced celery and pomegranate seeds, and mix together.
3. For the crayfish, boil a large pot of highly seasoned water. Add fennel seeds.
4. Add crayfish tails and cook for 4 mins. Strain and cut in half while warm.
5. For the tarragon crème fraiche, mix all ingredients together. Season with Salt and olive oil.
1. Place warm salad in bowl. Add crayfish tails.
2. Top with crème fraiche and baby cress. Finish off with pepper.
1) Put the mango, coriander, chipotle, vinegar, garlic, lemon juice, 1 tbsp of oil, and salt and pepper in a food processor and puree until smooth. Adjust seasonings, to taste.2) Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
3) Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side. Use the rest to baste the chicken.
4) Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
5) Grill the chicken turning and basting about every 5 minutes with the mango sauce until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.
Serves: 1 generous quart
Special equipment: an ice cream maker and a candy- or instant-read thermometer
Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 82°C on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer’s directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.