Handy Hints for
Barbecue Grilling:
· Be organised: have everything you need ready and at hand
before you start grilling - Go through your food plan; think food
ingredients, marinades, seasonings, equipment and tools. Cover
food to protect against flies and sun.
· Don't use a fork and never stab the food when turningit
is best to use a pair of tongs to grip and turn. When you stab
the meat with a fork, you will allow tasty juices to drain away
into the fire which then can spit and develop aggressive flames.
· Food cooks faster under a covered grill
· You don't need to marinate tender cuts of meat overnight;
they can be marinated in as little as 15 minutes! Less tender
meats need to be marinated at least 6 hours.
· If using wooden skewers, soak in water thirty minutes
before using so ends won't burn during grilling time.
Mint & Almond Beef Strips
Thanks
to Weber Barbecues
3 tablespoons vegetable oil
1 large onion - sliced
2 teaspoons ground cumin
1 teaspoon lemon rind - finely grated
425g can of tomatoes - crushed
750g /8ozs beef strips
2 tablespoons almonds - toasted
2 teaspoons fresh mint - finely shredded
Freshly ground salt and pepper to taste
Heat barbecue under baking dish section on Med/high heat.
Heat 1 tablespoon of
oil in dish when hot add onions. Stir until soft but not too brown
add cumin and lemon rind, cook for 5 minutes. Stir in the tomatoes
bring to the boil
Turn heat down and
gently cook for 5 minutes, stirring occasionally. Mixture should
have thickened.
Remove mixture from
pan and place in a dish. Leave on the warming rack
Turn up heat slightly.
and add remaining oil and slowly add the beef strips, making sure
that they are browned both sides andare cooked.
This should take between
3/7 minutes depending on your taste.
Place the tomato mixture
and the mint back into the pan Warm through. Add salt and pepper
to taste
Sprinkle with toasted
almonds.
If mixture remains
fluid you could add crème fraise when you have warmed through
the total mixture.
This would be ideal
served with either rice
or noodles
