The Cook Book Challenge – Week 11 : Mixed

Week 11 : Mixed
Recipe :  Mixed Grill
Cook Book : Tales and Recipes from a Travelling Cook by Iain Hewitson
I have to admit that the choice of dish for this week’s Cook book challenge theme was decided by Hubby.  We recently completed our backyard and we now love to spend time outside on warm balmy evenings.  We also restored our barbecue back to it’s original glory after years of neglect.
We now love cooking on our barbecue so for this week’s theme, we had a Mixed Grill.  The great thing about a mixed grill is that you can use whatever meat you want.  I also barbecued asparagus and yellow sweet peppers to break up all the meat.
4 think Italian sausages
4 thick pieces centre-cut fillet steak (approx. 80g each) trimmed of all fat and sinew
4 well trimmed double lamb cutlets
4 large flat field mushrooms, peeled
olive oil
freshly ground salt and pepper
4 slices lamb liver, trimmed of all fat and sinew
chopped parsley
lemon wedges
Preheat BBQ
Put sausages in simmering water and simmer gently until firm.  Drain, then barbecue sausages over moderate heat, turning regularly until well browned.
Brush meat and mushrooms with oil and barbecue over high heat to the desired degree, seasoning once sealed and removing to the side when almost ready.  (Turn while cooking to create attractive grid marks).
Oil liver, season and cook briefly over high heat.  (The liver must, at the most, be pink inside – otherwise it will be dry and tasteless.)
Arrange meat and mushrooms on plates sprinkle with parsley and serve with lemon wedges on the side.

Bon Appetite,

7 thoughts on “The Cook Book Challenge – Week 11 : Mixed

  1. Having a nice backyard and a working BBQ is almost a prerequisite to summer! We recently completed our backyard too, though we haven't had the chance to have dinner outside yet!

  2. Rilsta, better have a BBQ soon while the weather is still niceConor, Thnx. It's best to simmer the sausages first if they are thick. That way the sausages are cooked on the inside before browning the outside on the BBQ.Penny and Agnes, Sure, come on over!Trissa, Definitely get it fixed.Imasugarjunkie, I'm such a meat eater and everything tastes so much better on the BBQ.

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