BBQ Grilling Times

BBQ Grilling Times
I’ve got a mate and his son staying at the moment. They quite like BBQ so we did a big cook up. I wanted to have all my notes for BBQ in one place, mainly cooking times, so here they are. All times assume turning the ingredient over half way through. I’ve got a Weber ...

Egyptian Sofrito

Sandy was married to an Israeli of Egyptian origin and learnt how to cook Sofrito from his family. Serve with Egyptian Rice.

Steak with Honey, Thyme and Mustard Glaze

I had a hankering for steak. Although the recipe is for pan fried steak I have also cooked the steak on the BBQ. That meant I didn’t get the residue in the pan, but I got the BBQ effect. Very tasty.

Tunisian Pot Roast (Tsli)

Robert and Marie sometimes serve up a very tender shoulder of beef for big family lunches.

Portuguese Roast Lamb

Actually I don’t know whether this dish is Portuguese or Brazilian but Ines Rato who gave the recipe to me is Portuguese. Ines served this up at her place to a large group and it was yum. Aside from the potatoes mentioned below she served it with Brazilian lentils.

Michal’s Pot Roast (Tsli)

Michal made this for us when we were on holiday in Cornwall together. Very tasty.

Sofrito – Slow Cooking Meat in Little Oil and Water

Avichay Eisenger took us to a small restaurant in the Ben Yehuda market in Jerusalem that specialises in slow cooked food. I had Sofrito and it was wow. I’ve been trying to master it ever since.   References Ansky, S. (2000). The Food of Israel: Authentic Recipes from the Land of Milk and Honey. Periplus ...

Honey Soy Beef with Sesame Seeds

I really like Chinese Honey Braised Soy Chicken and I seem to recall having a beef version in a restaurant sometime, with sesame seeds added. This is my version. You will need to prepare the Honey Soy Sauce / Marinade before hand. Serve on plain steamed rice.  

The Marquee’s Casserole

Every time Mark Doherty comes through we tend to get him to make a casserole – after all, he’s good at it. Eventually I asked for his recipe. His first explanation was “Generally I make it up as I go along – you know, take sufficient meat, combine with suitable vegetables and cook until done”, ...