Grilled Breakfast

Ingredients

4 portobello mushrooms, sliced
16 cherry tomatoes, on the vine
olive oil spray
2 good-quality pork sausages, skins removed
4 rashers of good-quality lean smoked back bacon, fat trimmed
2 free-range eggs
1 tsp white-wine vinegar
2 slices of sourdough bread, cut on the diagonal
150 g blueberries
2 x 1-cup glasses of orange juice

Method

  1. Heat the oven to 200°C.
  2. Lay the mushrooms and tomatoes on a foil-lined tray. Spray with the oil and roast in the oven for 15 minutes until they have browned and are cooked through.
  3. While the vegetables are cooking, heat the grill to very hot. Shape the sausages into 2 patties. Lay these onto the grill pan and place under the grill for 3-4 minutes, turning occasionally, until cooked.
  4. Spray the bacon with oil and grill for 2 minutes on each side.
  5. Meanwhile, fill a small pan three-quarters full of water and bring to the boil.
  6. Crack one egg into a cup. Add the vinegar to the pan then, using a wire whisk, swirl the water around to create a whirlpool. Slowly tip the egg into the centre of the whirlpool. When the water comes back to the boil, remove the pan from the heat, cover and leave for 2-3 minutes, then remove the egg with a slotted spoon and drain briefly on kitchen paper. Repeat with the second egg.
  7. Lay the bread on the griddle pan and cook until crisp, about 1 minute each side.
  8. Split everything between two plates and serve with the blueberries and orange juice.

Makes 2 servings.

Source: Gizzi Erskine

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Grilled Lamb Chops with Orange-Rosemary Rub

Ingredients

1 small russet or baking potato
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
1 Tbsp olive oil
Kosher salt and freshly ground black pepper
zest of 1 orange
1 Tbsp finely chopped rosemary
1 small garlic clove, finely chopped
3 loin lamb chops

Method

  1. Place potato in a medium stockpot over high heat, and add enough water to cover. Bring to a boil and cook until potato is fork-tender, about 25 minutes.
  2. Remove potato from water and let cool. When cool enough to handle, cut lengthwise into 4 slices.
  3. Brush potato wedges, zucchini, and yellow squash with olive oil. Season with salt and pepper to taste, and set aside.
  4. Preheat grill to high heat.
  5. In a small bowl, combine orange zest, rosemary, garlic, and salt. Set aside.
  6. Season lamb chops with salt and pepper, and grill one side 3 to 5 minutes for medium-rare to medium.
  7. Place prepared vegetables on grill and cook until tender, about 7 minutes, turning as needed.
  8. Turn chops over and place half the orange mixture on top. Cook another 3 to 5 minutes, flip over, and transfer to a warm plate.
  9. Top with remaining orange mixture and serve with the grilled vegetables.

Makes 1 serving.

Source: The Oprah Magazine

Grilled Mackerel with Roasted Tomatoes

Ingredients

500 g vine-ripened tomatoes
1 garlic bulb, halved
sea salt and freshly ground black pepper
1 tbsp olive oil
6 lime leaves, thinly sliced
1 x 400 g mackerel, cleaned and gutted
1 tsp lime juice

Method

  1. Heat the oven to 180°C and the grill on high.
  2. Wash and dry the tomatoes, then cut in half. Pop them cut-side up into a roasting tray with the garlic, season with salt and pepper and drizzle with half the olive oil. Roast in the oven for 30 minutes, or until the tomatoes have softened and started to char and the garlic is nicely soft.
  3. Squeeze the garlic out of its skin and gently stir into the tomato along with the lime leaves.
  4. Return to the oven and cook for another 10 minutes.
  5. Meanwhile, grab the mackerel and rub it liberally inside and out with salt, pepper and the remaining olive oil.

  6. Place the fish on a grill pan layered with foil, pop under the preheated grill and cook for 6 minutes, or until the skin is crispy golden and charred in places. Repeat on the other side.
  7. When the tomatoes are done, remove from the oven, squeeze over the lime juice and season with salt and pepper. Arrange on a serving tray, placing the mackerel on top. Serve immediately.

Makes 2 servings.

Source: Gizzi Erskine

Grilled Marinated Duck Breast

Ingredients

1/2 cup Chambord liqueur
1 teaspoon coarsely ground black pepper
1 tablespoon molasses
juice of 1 orange
2 large, meaty duck breasts
1 cup chicken stock
pinch of salt
1 tablespoon butter

Garnish

1-1/2 cup zucchini, julienned
1-1/2 cup butternut squash, julienned
14 melonball sweet potatoes
2 tablespoons butter
salt and pepper to taste
2 sprigs of thyme

Method

  1. To prepare the garnish, peel sweet potatoes and using a melonballer, scoop out 14 sweet potato balls.
  2. Blanch sweet potato balls in boiling water until halfway cooked, approximately 10 minutes.
  3. In a hot saute pan with 1 tablespoon of butter, add sweet potatoes and brown slightly. Season and set aside.
  4. In another saute pan with 1 tablespoon of butter, saute the butternut squash and zucchini. Season and set aside.
  5. In a large stainless steel bowl mix together the Chambord, pepper, molasses and orange juice. Marinate duck breasts in Chambord mixture for approximately 40 minutes. Remove duck breasts and reserve the marinade.
  6. Preheat grill. When hot, reduce heat to low.
  7. Place the duck breasts on the grill. (Cook for approximately 3 minutes on each side for medium rare.) Remove from grill and let sit for several minutes before slicing.
  8. Add 1/2 cup of the reserved marinade to a saucepan and over high heat, boil until reduced by half. Add the chicken stock and reduce for 5 minutes. Season to taste and whisk in butter.
  9. To serve, place zucchini and squash in a small pile in the middle of the plate. Arrange the sweet potatoes around the plate.
  10. Slice the duck and fan it around the squash and zucchini. Ladle the sauce around the duck and garnish with a sprig of thyme. Serve immediately.

Makes 2 servings.

Source: Famie’s Adventures in Cooking

Grilled Avocado with Strawberry and Honey

Ingredients

cooking spray
2 cups hulled strawberries (quartered)
1 Tbsp honey
2 small avocados (halved, pitted)
2 Tbsp chopped, fresh mint

Method

  1. In a small bowl, gently stir together the strawberries and honey. Cover and refrigerate for 1 to 4 hours, stirring occasionally to let the strawberries macerate and release their natural juices.
  2. When the strawberries are ready, preheat the grill on medium high.
  3. Lightly spray each avocado with cooking spray. Place the avocados on the grill with the stem side facing 10 o’clock. Grill for 1 to 2 minutes.
  4. Rotate the avocados so that the stem side is facing 2 o’clock. Grill for 1 to 2 minutes.
  5. Transfer the avocado halves to plates with the flesh side up.
  6. Remove the strawberry mixture from the refrigerator. Fold in the mint.
  7. Spoon the strawberry mixture over each avocado half and serve.

Makes 4 servings.

Source: American Heart Association