Tag-Archive for » Glaze «

Pear and Red Wine Glazed Beef or Kangaroo Fillet With Macadamia
I tagged this recipe to make for a game I am involved in on recipezaar. The original recipe called for kangaroo but stated it could be made with beef also, as I can not get kangaroo here I made it with 2 beef fillets. This is an excellent recipe it is one of the best recipes I have tried in ages for Beef. We loved the combination of the pear juice, red wine and redcurrant jelly and it picked up the flavour of the meat nicely when added to the pan. I also loved the addition of the macadamia nuts it was truly a wonderful dish that is company worthy. It will have your guests thinking you have spent all day in the kitchen, when in reality this is a very easy recipe to make with such outstanding results. To view more photos of this recipe or to read more reviews please click here. Be sure to check out some of the other fab recipes by this chef while your there she has loads. I am going to try in the next few days to get round to posting more of my own recipes which I am now starting to get a bit of a backlog on. I have just been so busy and have not had a chance to go through all the photos yet.

Ingredients

1 Tablespoon macadamia nut oil (can substitute olive oil)
1/2 Cup roasted macadamias (whole or halved)
600g Thick loin kangaroo fillets (can substitute beef or venison)
Fresh ground black pepper
1/2 Cup red wine
1 Fresh pear, peeled and cut into slices (can use a canned pear)
1/4 Cup pear juice (or juice from the canned fruit)
2 Tablespoons red currant jelly or 1 tablespoon cranberry jelly

Method

1. Heat the oil in a large heavy-based pan.

2. Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.

3. Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.

Serve the meat sliced with the remaining glaze spooned over and and around the plate.

All photos taken by me unless otherwise stated.

Honey Hoisin BBQ Salmon
This is fabulous salmon recipe that comes together so well from the marinade to the glaze. I love the taste of the ginger, garlic and cilantro (coriander) in the marinade. I made the same amount of marinade and glaze for 4 salmon fillets as mine were quite large. I served ours over egg noodles and fresh vegetables for a really lovely meal. If you would like read more reviews on this recipe or see more photos please click here.

Ingredients

6 Salmon fillets

Marinade for salmon

1 Tablespoon fresh ginger, chopped
2 Tablespoons roasted garlic, pureed
1 Teaspoon cracked black pepper
2 Teaspoons sesame oil
2 Tablespoons rice vinegar
1 Tablespoon cilantro, chopped

Honey Hoisin BBBQ glaze

1/2 Cup honey
1/2 Cup hoisin sauce
2 Green onions, finely chopped
2 Tablespoons rice vinegar
1 Teaspoon sesame oil
Salt

Method

1. Rub the marinade all over salmon and marinate for 2 hours.

2. Preheat grill to medium high.

3. Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.

4. Turn fillets over and baste liberally with honey hoisin BBQ glaze.

5. Continue to cook for another 4 to 5 minutes for medium doneness.

6. Turn fillets over and baste meat side liberally with the glaze before removing from grill.

You may cook this in the oven if you so desire.