Our Chefs’ recipes : BBQ Edition
|Recipe
It’s your turn to try these delicious recipes. Enjoy!
BBQ veal steak
INGREDIENTS (for 4 servings)
- 1 kg veal hanger steak, deboned
Pour the marinade
- 1 strong beer (or any beer you have on hand or sitting in the fridge )
- 2 tsp grated ginger root
- 100 ml (1/3 cup) maple syrup
- 1 large red onion, chopped
- 6 cloves garlic, halved
- 6 cracks freshly ground black pepper
- 4 thyme sprigs
- 1 tsp cayenne pepper
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp paprika
- or 4 tsp smoky spice rub, generic BBQ sauce or Marie Michèle Jerk Blend
DIRECTIONS
Step 1 : Preparing the meat
- Remove the membrane from the meat.
- Place the veal steak in a bag.
- Add the marinade and refrigerate for 24 to 48 hours.
Step 2 : BBQ
- Preheat your barbecue grill.
- Sear the meat to create a browned crust and lock in the juices.
- Turn the meat every 10 minutes.
- Brush the meat with the marinade with each turn.
- Finish cooking the meat by grilling indirectly on the barbecue 60°C/140°F. Now it’s time to start grilling the vegetables.
- For medium-rare, cook a 70°C/160°F. If a guest prefers more thoroughly cooked meat, serve them a piece from the end of the steak.
- For well-done, cut the meat into slices and grill them until desired doneness.
For oven cooking: first sear the hanger steak in a skillet for approximately 90 seconds on each side and finish cooking in a 325°F oven. Allow 5 minutes for rare, 10 minutes for medium, and 30 minutes for well-done.
Veal kefta
INGREDIENTS (for 4 servings)
- 500 g (1 ¼ lb) ground veal
- ½ onion, chopped
- 2 eggs
- 1 clove garlic, chopped
- 30 g (4 tbsp) Panko or breadcrumbs
- 15 ml (1 tbsp) hot sauce (e.g., sriracha)
- 2,5 ml (½ tsp) ground coriander
- 2,5 ml (½ tsp) ground fennel
- 5 mint leaves, chopped
DIRECTIONS
- Prepare wooden skewers.
- Preheat BBQ.
- In a bowl, thoroughly mix all the ingredients.
- Shape the mixture into 4 logs and insert the skewers through the centre of each.
- Grill over direct heat on the barbecue until fully cooked (3 to 5 minutes on each side).
For oven cooking, allow 30 minutes at 350°F.
Mint sauce for the kefta
INGREDIENTS
- ½ cup sour cream
- ½ cup mayonnaise
- 1 clove garlic, chopped
- 15 ml (1 tbsp) fresh mint, chopped
- 2,5 ml ((½ tsp) salt
- 2,5 ml (½ tsp) pepper
- ½ freshly squeezed lemon (juice)
DIRECTIONS
- In a bowl, thoroughly mix all the ingredients.
- Serve together with the kefta.
Strawberry-rhubarb crumble
INGREDIENTS (for 4-6 servings)
- 500 ml (2 cups) strawberry
- 500 ml (2 cups) rhubarb
- ½ freshly squeezed lemon (juice)
- 15 ml (1 tbsp) corn starch
- 125 ml (½ cup) flour
- 375 ml (1 ½ cups) rolled oats
- 125 ml (½ cup) white or brown sugar
- 125 ml (½ cup) softened butter
- 125 ml (½ cup) 35% cream
DIRECTIONS
- Preheat BBQ to 375°F.
- Mix the strawberry, rhubarb, lemon juice and corn starch. Spread the mixture in a cake pan.
- In another bowl, mix the oats, sugar, butter and cream and spread the mixture over the fruit.
- Cook 40 to 45 minutes over indirect heat with the lid down.
For oven cooking, allow 30 minutes at 350°F. If the crumble is not sufficiently browned, place it under the broiler for a minute at the end of the cooking time.
Enjoy !
Maurice Chartrand, head of food service at Le Groupe Maurice, and Alexandre Latour, chef of Le Notre Dame residence.