The sun is out and while this may be a bit of a false start, it’s got us excited here at Foodepedia and we’ve been dragging the BBQ out from hibernation. Here are two recipes that have sparked us up already.
Celebrated chef, Eran Tibi, Founder and Executive Chef of Bala Baya and Kapara (who also appeared as a contestant in this years’ Great British Menu) has a fantastic Steak with Watermelon Chimichurri recipe.
We also have a dish fromExecutive Chef Jack Godik from Sucre who uses traditional open fire cooking techniques to create a collection of modern and Argentinian inspired fire-grilled dishes like BBQ Sea Bass paired with a Bilbaina dressing.
BBQ Sea Bass with Bilbaina Dressing
(Can be substituted with sea bream. Cooking times are based on a 400-600g fish.)
Bilbaina Dressing
250g extra virgin olive oil
50g garlic, finely sliced (use a mandoline if available)
3g chilli flakes
5g smoked paprika
10ml cabernet sauvignon vinegar (or red wine vinegar)
Combine all ingredients in a saucepan over high heat until it begins to simmer.
Reduce the heat to just below a simmer and cook for about 1 hour, until the garlic is soft and aromatic.
This dressing improves over time, so prepare in advance if possible and store in the fridge.
Grilling the Fish
If using a BBQ, a fish cage is recommended for easier handling. Otherwise, keep the fish whole rather than butterflied.
Ensure the grill (and cage) is very hot and clean.
Pat the fish skin dry with a paper towel, then season generously with sea salt and a neutral oil.
Place the fish on the grill (skin-side down if butterflied) and cook for a few minutes. Do not move it until it naturally releases from the grill.
Flip and cook on the other side, repeating until the skin is crispy and the fish is cooked through.
Oven Method
Preheat the oven to 180°C.
Line a baking tray with parchment and lightly oil it.
Place the fish skin-side down, season with sea salt, and drizzle with olive oil.
Bake for 8-10 minutes.
To Serve
Remove the fish from the grill or oven and place on a serving plate.
Squeeze fresh lemon over the top.
Generously drizzle with the Bilbaina dressing and serve immediately.
Steak on the beach
Eran Tibi, Executive Chef at Bala Baya & Kapara
Ingredients:
Beef fillet – in 200g portions
For Parsley & Garlic marinade:
Olive Oil: 100g
Garlic Peeled: 250g
Parsley Flat (with stalks): 150g
Sea Salt Flakes Tub Maldon: 20g
For the Watermelon Chimichurri:
Olive Oil: 100g
Garlic Peeled and grated: 5
Oregano chopped: 20g
Parsley Flat chopped; 50g
Shallots finely diced: 50g
Watermelon Seedless cut into 1cm chunks: 150g
Method:
Plate and drape watermelon chimichurri over the top – for extra flavour, sprinkle some feta cheese
and spring onions on top and enjoy!
Start with making the parsley and garlic marinade by placing all ingredients into a blender and blend
until a puree.
Gently massage the marinade into the beef fillet and leave for at least 2 hours.
Whilst the steak is marinading, create the watermelon chimichurri by placing all ingredients except the
watermelon into a mixing bowl and gently mix together while squeezing gently against the walls of the
bowl to release the flavours.
Once mixed, place the watermelon in and gently mix again until combined. Set to the side.
Take the steak and place onto a skewer, leaving marinade on. Cook the steak to your preference
(recommend medium rare), turning occasionally.
Once ready take off heat and allow to rest for 5-10 minutes.