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
freshly ground salt and pepper
4 slices lamb liver, trimmed of all fat and sinew
Put sausages in simmering water and simmer gently until firm. Drain, then barbecue sausages over moderate heat, turning regularly until well browned.
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.