Alva HAWK G539 Gebruiksaanwijzing - Pagina 18

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RIB EYE STEAKS WITH GRILLED VEGETABLES AND OLIVE BUTTER

Rib Eye Steaks

250g

Butter (room temperature)

Black olives, Finely chopped

Garlic cloves, Crushed

Salt and Pepper to taste

Method:

Combine all the olive butter ingredients.

Once combined, roll the olive butter into 'sausage' shape in aluminium foil and allow to rm in

the fridge or place in the freezer for a short period of time.

Season the meat with herbs of your choice and grill for 5 minutes at a high temperature.

Remove the steaks from the grill and leave them in a warm dish.

While the steak warms, grill the vegetables (Carrots, cauli ower, fennel, artichokes, corn on the

cob, asparagus and celery are good options).

Hard vegetables should preferably be parboiled rst in water or stock.

Brush the vegetables with meat marinade and herb oil before grilling.

Season the vegetables with more BBQ herbs and cook for around 5 minutes over a lower heat.

Dot the meat with 2 or 3 slices of the olive butter and serve with the grilled vegetables.

PRAWNS A LA ALVA

King or Tiger prawns, unpeeled

100m

Olive oil

100m

Basil oil

20 drops Tobasco Sauce

Method:

Combine all the ingredients, except the prawns, to create a marinade.

Marinade the unpeeled prawns for several hours in advance.

Grill the marinated prawns till they turn pink and they're tails curl.

An assortment of vegetables

For the olive butter:

10g

2tsp

1 Tbsp

20g

Sundried Tomatoes

Ground Paprika

Fresh Basil

Garlic Cloves, crushed

Fresh Sage, chopped

Salt