Recipes

[split] 2 racks of lamb, around 700g each Sea-salt flakes, to taste Freshly ground black pepper, to taste 1 tsp dried Italian herbs 1 tbsp extra-virgin olive oil 3 tbsp dijon mustard ⅔ cup finely chopped pistachios 2 tbsp dry breadcrumbs 1 tbsp unsalted butter, melted Lemon wedges to serve [split] Trim any excess fat from the racks, leaving only...

[split] 1.75kg easy carve lamb leg Olive oil cooking spray 1kg chat potatoes 2 tbsp olive oil Mint tzatziki, to serve  For the pomegranate molasses rub                 ⅓ cup pomegranate molasses (see tip)            2 large garlic cloves, crushed 1 tbsp grated fresh ginger 1 tbsp ground cumin 1 tsp sweet paprika 1 tsp ground...

[split] For the main 12 large green prawns 6 full slices Prosciutto 12 large leaves of sage For the burrata, peaches and pistachio pesto 1 Burrata 4 cut in half peaches as close to ripe as possible 3 cups lightly packed fresh basil leaves ½ cup freshly grated Parmesan ⅓ cup shelled pistachios 3 cloves garlic 1 tsp sea salt...

[split] For the main 2kg whole snapper - De scaled & fins removed For the marinade ½ tomato, diced 3 lemons, 2 zested and 1 cut into wedges 50g capers 2 cloves garlic, chopped 1 tsp of cumin 1 tsp of paprika ½ cup parsley, roughly chopped ½ onion, diced 50ml olive oil Salt and pepper For the pistachio pesto...

[split] 1 lamb shoulder, bone in 3 tbsp onion powder 1 tbsp garlic powder 2 tbsp cumin seeds, roasted 2 tbsp coriander seeds, roasted 2 tsp black pepper 1 tbsp sea salt 2 tsp five spice 1 tsp cinnamon 1 tsp paprika Olive oil [split] Heat your BeefEater BBQ to low heat. Remove excess fat from lamb shoulder and score...