BBQ Recipes

Ingredients:

• 250g butter
• 4 free range eggs yolks
• 1/4 cup of vinegar
• 2 ripe pomelos (if you can’t find them substitute grapefruit). You will zest one, then peel it. Slice 2/3 of it and dice the rest. Then squeeze and reserve the juice of the other one.
• 1/4 cup parsley and tarragon, finely chopped
• 6 king prawns
• extra virgin olive oil
• 1.2kg eye fillet, cut into 6 steaks
• freshly ground black pepper
• rock salt
• wood chips if you want to smoke your prawns (soak in water for 30 mins before use)

Method:

To make the bearnaise you can use the BBQ, or if you prefer, the stove top on low. In a saucepan, melt and clarify the butter, remove from the heat. Put the yolks in a stainless steel bowl. To the yolks, add the vinegar, about three tablespoons of the juice and two tablespoons of water.

Heat the mixture on the BBQ and whisk firmly until it is fluffy, then remove from the heat. Add and incorporate the clarified butter very slowly. Season with salt and pepper to taste. Stir in chopped parsley, tarragon and diced pomelo. Put sauce aside for later.

Marinate the prawns with a little olive oil, the remainder of the grapefruit juice and the grapefruit slices. Season to your liking.

To cook the steak, heat the BBQ to a high heat and while temperature is rising prepare the steak by brushing with olive oil and seasoning to your liking. Cook to your desired doneness.

When the steaks are about four minutes from being finished, start cooking the prawns. Put a few wood chips under the grill and wait for the chips to start smoking. Then put all the prawns and about half of the pomelo slices to cook. To smoke them, cover the prawns with a stainless steel bowl while they cook.

To serve:

Once cooked place the steak in the middle of your plate. Add the smoked prawn on top and a few pomelo slices. Finish with a spoon of the bearnaise on top but without covering everything. Bon Appétit!