Tag-Archive for » Glaze «
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.
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.