Summer BBQ Recipes with Rinnai ME Magazine and Rinnai BBQs came together with a brief to Shaun Faamalepe (owner of Fresh Fish Brothers in Queenstown and ex-head chef at Euro); create five recipes that cannot be found anywhere online when you google the three major ingredients in each of the recipes.....and that is exactly what Shaun did. The following ‘Summer BBQ Recipes with Rinnai’ are fresh ideas that you will not find anywhere else. Shaun has done the Rinnai Maxim S5SL BBQ featured in this photo shoot proud announcing it was an absolute pleasure to cook on. We can’t wait to use the rotisserie function on this BBQ for our winter recipes, maybe with some Fiordland venison! We also matched these recipes with some great summer drinking from one of our favourite Central Otago Vineyards - Mt Difficulty Wines. We recommend the Taste Marlborough tour; behind the scenes tours, stunning wine and food, wine maker hosted tastings and special reserve grade wines.
Editors Note: I was slightly disturbed when the Rinnai Maxim S5SL BBQ was delivered to my house in Arrowtown, I had told someone that I was having to put a BBQ together and they said when they last did one, it took them an entire day. So I delayed the putting together of this BBQ as long as I could. Surprisingly when I actually went to it with my electric drill it took less than an hour, nice instructions thanks Rinnai!
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Monkfish ‘on a stick’ with oregano rub and anchovy dipping sauce Ingredients (makes approx. 20 skewers) 500g monkfish fillets 20g dried oregano 10g flaked sea salt vegetable oil 8 anchovy fillets (in oil) 1 small clove of garlic 2 tspns dijon mustard juice of ½ a lemon 1 egg yolk 2 tspns oil from the anchovy fillets 100 ml olive oil Equipment Skewers Pestle & Mortar Whisk Method First make the anchovy dipping sauce. Finely chop the garlic and anchovy fillets and grind to a fine paste with a pestle and mortar. Add mustard, lemon juice and egg yolk. Grind to a smooth paste. Transfer to a mixing bowl. Slowly drizzle all of the olive oil in to the paste whilst whisking continuously. Slice monkfish fillet in to 30 – 40g strips. Lattice the monkfish strips 3 or 4 times securely on to the skewers. Rub the oregano and sea salt between your fingers or grind with a mortar and pestle to combine and make a fine powder. Sprinkle liberally all over the monkfish skewers and rub into the fish. Pre heat the Rinnai BBQ hot plate to a medium hot temperature. Carefully place the monkfish skewers on the hot plate. At this point, do not move the fish until they are ready to turn. Approximately 3 – 5 minutes on each side or until golden brown. Serve immediately with a side dish of the anchovy sauce. Garnish with fresh rocket leaves and lemon cheeks. Tips / Recommendations When making the dipping sauce - Be sure to stir or whisk vigorously as you gradually add the oil. This will ensure the oil is coagulating with the other ingredients. If you add the oil too quickly the sauce will separate. If you do not have a mortar and pestle try using a hand held blender. If the sauce is too thick add a little more lemon juice. Serve as an entrée, appetiser or hors d’oeuvre Soak bamboo skewers in cold water for at least 1 hour or overnight before using to prevent them from burning. Cut the skewers in half with scissors or a sharp knife to make entrée or bite size portions. Brush, wipe or spray your hot plate lightly with a vegetable based oil just before use. Squeeze fresh lemon juice over monkfish, just before serving. ME Magazine wine match Mt Difficulty Pinot Gris 2011 29
Crispy Skin Aoraki Salmon with salad of shaved fennel, orange and Whitestone ‘Manuka’ feta cheese Ingredients (serves 4 – 6) 800g Aoraki Smokehouse Salmon Fillet Bone out Scaled with Skin on 1 tbspn butter (softened) plain flour for dusting 1 tbspn vegetable oil 3 fennel bulbs (medium–large) 3 oranges (peeled and cut in to small wedges or slices) small bunch chives (finely chopped) 2 tbspns extra–virgin olive oil 2 tspns dijon mustard 2 tspns white wine vinegar salt and pepper 150g Whitestone ‘Manuka’ feta cheese Equipment Pastry Brush Mandolin Method Score the skin of the salmon. Using a sharp knife, make small incisions across the skin side of the salmon, approximately 1cm apart. Cut the salmon in to 4-6 even size pieces. Lightly dust the skin side of the salmon
with flour. Brush a thin even layer of butter over the flour. Pre heat your hot plate to medium–hot. Carefully place the salmon on to the oiled hot plate, skin side down. At this point, do not move the salmon until it is ready to be turned over – approximately 6 to 7 minutes or until the skin is crispy and a golden brown colour. Turn the salmon and cook for a further 3 -5 minutes depending on the thickness. Wash the fennel bulbs and slice vertically, as thinly as possible. Immerse in ice cold water for 20 minutes. Drain well and place in to a mixing bowl. Add the orange pieces, chives, e.v.olive oil, mustard and vinegar. Toss and mix all the ingredients together. Finally add the feta cheese and gently toss through the salad. Tips / Recommendations When scoring the salmon ensure to cut just through the skin and not too deep in to the flesh. Do not cut all the way across the salmon. You must use a very sharp knife or a mandolin to slice the fennel bulb to ensure it is cut as thinly as possible. Ideal as an entrée or light lunch or serve as a main course with steamed and buttered jersey benne or other baby potato. ME Magazine wine match Mt Difficulty Dry Riesling 2010
A paper bag of fresh blue cod with olives, tomatoes and sorrel Ingredients (serves 4–6) 800g blue cod fillets 4 tbspns extra – virgin olive oil Salt and pepper 1 tspn chilli flakes 80g black olives (pitted) 2 tomatoes 2 lemons (peeled and cut in to wedges or slices) 20g capers Small bunch of fresh sorrel (finely sliced) Equipment Greaseproof Paper
the fish. Carefully fold and crimp the edges of the paper together so as to completely encase the fish inside the paper. Set aside then repeat this process with the remaining portions of fish.
Method Allow 150-200g of blue cod per person. Place the blue cod in to a mixing bowl with the e. v. olive oil, chilli flakes, salt and pepper. Mix to combine and coat the fish.
This recipe could be used with any firm or flaky white fish. However, cooking times may vary slightly
Assemble the parcels - lay out a 600mm sheet of greaseproof paper. Place one portion of fish on to the greaseproof paper approximately 1/3rd along the length of the paper. Quarter the tomatoes vertically and remove the seeds. Place 2 or 3 of the tomato petals over the fish. Sprinkle a few of the olives, capers and lemon pieces. Fold the paper in half over
For extra effect, open the parcel directly in front of the guest so they may enjoy the steaming aroma that emanates.
Place the parcels on to a pre heated hot plate and cook for 6 – 8 minutes or until the parcel puffs up. Carefully slide the parcel on to a plate, rip open the paper and sprinkle generously with the sorrel. Serve at once. Tips / Recommendations If you can’t find fresh sorrel substitute with one or a combination of the following fresh herbs - chives / flat parsley / dill / fennel / curly parsley / chervil
Serve as a main course with fresh crusty bread or steamed white or brown rice
ME Magazine wine match Mt Difficulty Sauvignon Blanc 2011
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Wakanui beef with salad of watercress, pomegranate & Whitestone ‘Danseys Pass’ cheese. Ingredients (serves 4 – 6) 800g Wakanui beef fillet 1 tbspn vegetable oil 1 tspn smoked paprika salt and pepper 2 bunches watercress (picked, washed and dried) 100g Whitestone ‘Danseys Pass” cheese 1 pomegranate 4 tspns pomegranate molasses juice of ½ a lemon 3 tbspns extra – virgin olive oil ½ tspn flaked sea salt Equipment Vegetable peeler Method Place the beef fillet on a large plate or bowl. Coat and rub the meat with vegetable oil, paprika, salt and pepper. Roast the beef on the char grill until medium and leave to rest in a warm place. Shave the cheese with a vegetable peeler and place in a mixing bowl with the watercress, lemon juice, e. v. olive oil and sea salt. Toss all ingredients together.
For more information on any of the products used in the making of this feature: Rinnai Maxim S5SL BBQ www.rinnai.co.nz EuroCasa Furniture www.eurocasa.co.nz Aoraki Smokehouse www.smokedsalmon.co.nz Whitestone Cheese www.whitestonecheese.co.nz Wakanui Beef www.wakanuibeef.co.nz Waiwera Water www.waiwera.com Citta Design www.cittadesign.com Recipes available online at: www.memagazine.co.nz
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Slice the pomegranate in half horizontally and remove the seeds with the tip of a knife. Slice the beef and arrange on plates or a platter next to the salad. Sprinkle copious amounts of the pomegranate seeds all over the salad and meat. Drizzle the pomegranate molasses over and around the salad and meat. Serve immediately. Tips / Recommendations Serve as a main course with your favourite potatoes or fresh, crusty bread. ME Magazine wine match Mt Difficulty Pinot Noir 2010
Haloumi & strawberry skewers with balsamic & black pepper Ingredients (makes 6 skewers) 300g Whitestone haloumi cheese 30ml olive oil 20ml balsamic vinegar 10 mint leaves 1 punnet fresh strawberries 50ml balsamic vinegar 50g castor sugar Equipment Steel or Bamboo Skewers Pastry Brush Method Cut the Whitestone haloumi into cubes approximately 2cm x 2cm (or roughly the same size as the strawberries you are using). Place the cheese in to a mixing bowl or container. Tear and bruise the mint leaves between your fingers and add to the cheese along with the olive oil and 10ml balsamic vinegar. Mix together thoroughly but carefully as to not damage or break the pieces of cheese. Cover and place in the fridge for 24 hours. Add balsamic vinegar and sugar in to a small saucepan. Place on the heat, bring to the boil and reduce to a syrupy consistency. Set aside to cool. To make the skewers. Remove the green stem from the strawberries. Skewer the strawberries and marinated haloumi cheese, alternating between the two.
BBQ the skewers on a hot chargrill for approximately 2 minutes on each side. Carefully transfer the skewers to a serving dish. Lightly brush or baste the skewers with some of the balsamic vinegar reduction and drizzle the remainder over and around the skewers. Garnish with some torn mint leaves and serve at once. Tips / Recommendations Soak bamboo skewers in cold water for at least 1 hour or overnight before using to prevent them from burning. Taste a small piece of the haloumi, if it is too salty place the cubes of cheese in a container and immerse in cold water. Cover the container and place in the refrigerator. Leave to soak overnight then remove the cheese and it is ready to marinate, discard the water. While marinating, turn or toss the cheese every 4 – 6 hours, this will allow the flavours to coat and penetrate the cheese evenly. Balsamic reduction should run off the end of a spoon but sit on the plate. Warm the syrup slightly when using as it will run better and be easier to work with. When it is reduced it will not look like there is a lot, however, a little of this will go a long way. Be careful! Once the reduction reaches the correct consistency it will go from syrup to burnt very quickly. Brush, wipe or spray your chargrill lightly with a vegetable based oil just before use. ME Magazine wine match Mt Difficulty Mansons Farm Pinot Gris 2011 33