Spicy Cote de Boeuf
You will need
2 garlic cloves
4 x Côte de Bœuf, including bone if possible
300ml wine, Nielluccio or Shiraz
75 ml extra virgin olive oil
1 tsp green peppercorns
1 tsp garam masala
2 tbsp Herbs de Maquis or dried mixed rosemary, sage, thyme.
Cut the garlic cloves in half and rub over the meat.
Mix the wine with the oil and pour over meat, work in with your hands.
Grind the peppercorns and sprinkle over meat, with the garam masala and herbs. Cover and refrigerate for up to 4 hours.
Remove from fridge and sear on a preheated barbecue over a high heat, then remove to medium heat for around 5 minutes.
Leave to rest for up to 5 minutes, then cut grain-wise and serve.Recipe courtesy of www.nationalbbqweek.co.uk
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