If you happen to be vegetarian, then…
Peace be with you and stop reading now!

During the warmer months, we all love the social atmosphere of a traditional Aussie ‘barbie’. Having friends is a good thing but having a friend with a BBQ is even better.
These days, I live by myself, in an apartment and I am quite happy but I do miss the back yard BBQ…. That was until I bought my self an electric grill. I don’t wish to offend the vegetarians but there are those amongst us that are quite healthily carnivorous and loving it. No longer do I have to wait for weekend invitations to gatherings with people in the sun, bugs and other nasty creatures. Now I can have BBQ in my flat any night of the week.
Since I used to work for an outside catering ‘spit roast ‘company, I actually have acquired some of my favourite recipes over a little social grazing and now I have this opportunity to share some of those recipes with you.

Pork On Your Fork
Have you ever bought some meat and looked at it blankly wondering what to do with it? The thing I love about this recipe is that the ingredients can be found in most kitchen cupboards and I use this same marinade for pork leg steaks and scotch fillet in the vertical grill. Not only does it tenderise the meat but the grilling lends a flavour akin to a real BBQ. This marinade is great with pork spare ribs. You can cook them in the oven in a baking tray until almost crispy but if you are avoiding fat perhaps a leaner cut is for you. I suggest marinating the meat for at least 30 minutes but the longer the better and overnight is best.

‘A Splish of this & Splash of that’ Pork Marinade
(For 500g or 2 lean pork steaks)
1 tbs tomato sauce or ketchup
2 tbs light soy sauce
1 tbs Kecap Manis (sweet soy sauce)
2 tbs of red wine (or white)
1 tbs sweet chilli sauce
1 tbs BBQ sauce
1 tsp crushed ginger
(Crushed garlic or 1 tsp sesame oil optional)
1 tbs honey (to glaze when cooked)

Secret Chef’s Business
– This is particularly lovely served with sweet coleslaw or even a blue cheese & aioli (mayo) dressing.
– Perhaps some salad greens or stir-fried vegetables with a little sesame oil would also make for a healthy meal.
– Don’t be frightened to experiment and taste the marinade before you cook it to get some idea of how it will turn out.

Greek Style Lamb
Over the years, I have worked with many Greeks. In the process, I have learned that the authentic flavours are the product of simplicity. This marinade is so light that it complements the already delicious flavour of the meat. Lamb fillet is the most tender and the most expensive cut, closely followed by the lamb strap. However, this recipe works just as well on the cheaper cuts like leg steaks, neck or loin. The longer you marinade the meat the more tender it will become. I know one Greek lady who adds natural yoghurt to the marinade and her lamb has ‘melt in your mouth’ tenderness.

Greek Lamb Marinade
(for 1kg meat)
¼ cup of good quality olive oil
The juice of 1 lemon
2 pinches of salt
1 tsp oregano (ground, leaves or freshly chopped)

Secret Chef’s Business
• Before grilling the meat wipe off the excess marinade to avoid smoke filling the kitchen and setting off the fire alarm.
• You may add a little white wine and/or garlic to the marinade if you want to add a bit more oomph, but I prefer it without.
• If you wish you can alter the quantities of the ingredients according to your own taste. I like lots of salt and freshly squeezed lemon on top of my lamb, after it’s cooked, as well.
• Serve with Minted Garlic Yoghurt or Tzatziki Dip.
• Serve with Greek souvlakia pita bread at the supermarket. It needs to be heated slightly in a pan with a little oil or for convenience I prefer to use Lebanese flat bread that is all ready to wrap.
• Make your own souvlakia- Serve the Greek lamb rolled in the bread with finely sliced lettuce, tomato, onion and Tzatziki.
• You can also go gourmet and add tabouleh, semi dried tomatoes, olives, mixed lettuce leaves and/or feta cheese.
• It is also lovely served on top of a Greek salad with grilled eggplant for a light lunch.

Holy Cow
This exotic Mexican marinade was given to me from a friend, who happened to import Mexican products and authentic secret recipes from the Mid South West of USA. My immediate thoughts turn to spicy tomato flavours but I was pleasantly surprised to find that this is quite the opposite of spicy. This marinade is fresh and light tasting and has a strong garlic aspect to it. I think this recipe would also go well with lamb, pork or chicken fillet as well as beef.

Tampequena Beef Marinade
2-3 prime beef steaks (Rib eye, Scotch Fillet or Porterhouse)
1 cup of olive oil
½ cup of red wine
1 cup of diced onion
3-4 cloves chopped garlic
2 ½ tbs fresh oregano (or dry leaves)
½ a chopped red capsicum
½ tbs salt
1 tbs black pepper
½ cup of washed chopped parsley

Method
Blend the marinade ingredients in the food processor so that they are well pureed. Marinade the steak for at least 24 hours and then BBQ the meat. In a pan, heat the remaining marinade and serve it hot on top of the cooked steak.
Variation – add ½ cup of washed chopped coriander or if you still want to pep it up a little, add some jalapenos or Tabasco Sauce.

Steve Anderssen

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