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Barbecue recipes to get your juices flowing

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By Emma Pike and James Carlile

Make the most of Hong Kong’s temperate climate with these delicious yet simple meat and wine combos.

The perfect rib-eye steak

A true barbecue staple, rib-eye has a bit of fat running through the steak that helps to keep it tender and juicy so even if you slightly overcook it, it will still taste great!

Ingredients:

– 300g rib-eye steaks
– Butter
– Salt
– Pepper

Method:

Start by rubbing the butter on the outside of the steaks. This will give the meat a rich flavour as well as ensuring it doesn’t stick to the grill. Next, rub in the salt and pepper. Turn the barbecue up to high then turn the heat down to around one third.  This will allow the outside of the steak to be charred while making sure it cooks through correctly. Depending on how you like your meat cooked, turn the steak after four to seven minutes and cook for the same amount of time on the other side.

TIP: You can tell how cooked the steak is by pressing on it with tongs. Rare is soft when pressed, medium is springy but soft and well done is very firm.  It takes a bit of practice to see how firm you like your steak but once you know it is a skill that you will value forever (and your friends will think you are a real barbecue pro)!

Take the steak off the grill, place it on a plate and let it rest for around five to ten minutes. The steak will continue to cook, keeping the juices inside so that they don’t run all over the plate when you cut into it.

Wine pairing:

A big, meaty steak needs a big, full-bodied red. Try the 2015 ‘Rascal’ Shiraz from Hugh Hamilton Wines in McLaren Vale. With great depth, flavour and structure, this wine can hold its own no matter how big the cow! The juicy plums and liquorice characteristics are highlighted with every meaty mouthful. An Australian Shiraz at its finest.


Soy-marinated chicken wings 

A simple recipe that the whole family will enjoy, these chicken wings are full of flavour yet light on the spice, making them a real crowd-pleaser.

For the marinated wings:

– 1.5 kg chicken wings
– 1⁄2 cup soy sauce
– 1⁄2 cup Italian-style salad dressing

For the butter sauce:

– 1⁄4 cup butter
– 1 tsp soy sauce
– Hot pepper sauce (optional)
– Salt
– Pepper

These chicken wings are crying out for a smooth and elegant white with enough body and character to stand up to all the flavours. Cue small batch producer Ess & See with its 2015 Chardonnay from the Adelaide Hills. The subtle vanilla and buttery feel of the wine will perfectly complement the sauce over the wings. Don’t over chill it though or you will lose the bouquet and dull the aromas.

Method:

Mix the soy sauce with the Italian-style salad dressing and chicken wings in a sealable container. Make sure all of the ingredients are mixed together well and that the wings are completely covered. Close the container and place it in the fridge for approximately four hours or overnight if you can. Preheat the barbecue to a medium heat. Melt the butter in a small saucepan and stir in the teaspoon of soy sauce with a pinch of salt and pepper. If you like your wings spicy, you can stir in some hot pepper sauce at this point. Remove the chicken wings from the container and pat them dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink. This will take around 20 to 30 minutes. Place the grilled wings in a large bowl, pour over the butter sauce, toss well and serve.

Wine pairing:

These chicken wings are crying out for a smooth and elegant white with enough body and character to stand up to all the flavours. Cue small batch producer Ess & See with its 2015 Chardonnay from the Adelaide Hills. The subtle vanilla and buttery feel of the wine will perfectly complement the sauce over the wings. Don’t over chill it though or you will lose the bouquet and dull the aromas.


Greek lamb backstrap with garlic and tzatziki 

This lean dish is great for people who enjoy lamb but don’t feel like they get enough meat off cuts such as lamb chops or cutlets.

For the marinated meat:

– 1.2 kg (4 pieces) lamb backstrap (eye of loin)
– 4 cloves garlic
– 4 tbsp olive oil
– Juice of 1 lemon
– 1 tbsp dried oregano
– 1 tbsp thyme leaves
– Salt
– Pepper

For the tzatziki:

– 170 Greek yogurt
– 1/2 cucumber, grated
– 1 small garlic clove, crushed
– A handful of chopped mint leaves

Method:

Mash the cloves of garlic to a paste with a pestle and mortar. Mix in the olive oil, lemon juice, oregano,thyme leaves and a pinch of salt and pepper. Place the lamb pieces in a large bowl and pour over the marinade. Massage the marinade into the meat and leave it at room temperature for one hour or around four to eight hours in the fridge. Put the barbecue on a high heat to warm up the grill then turn the temperature down by around one quarter. Cook the lamb for approximately eight to 10 minutes in total, turning it as you go. Remove the meat from the barbecue, place it on a plate and lightly cover with foil. Let it rest for five minutes before cutting into it. While you wait, mix the tzatziki ingredients together in a bowl. Carve the lamb and serve with the tzatziki on the side.

Wine pairing:

Lamb generally pairs well with medium- to full-bodied red wines, such as the 2015 5 O’Clock Somewhere Nero D’Avolo. This post-ferment blend of five Italian and Spanish varieties grown in the McLaren Vale is elegant, smooth and alluring, and will not only enhance the marinade on the lamb, but also your social standing among any true red wine lovers.


Contact Emma Pike, founder of Farmer’s Market (premium online butcher), at [email protected], or visit www.farmersmarket.com.hk.

Contact James Carlile of Wine Brothers (online small-batch Australian wine merchant) at [email protected] or visit www.winebrothers.com.hk.

Images courtesy of Emma Pike


This article appears in The Best of Lantau 2017/ 18 annual guide. Read it online here or email [email protected] to request for your FREE copy.

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