17 lbs. ground pork
3 qts. ketchup
2 qts. tomato paste
1-1/4 qts. chopped onion
1-1/4 qts. chopped celery
2/3 cup packed brown sugar
2/3 cup Worcestershire sauce
2/3 cup prepared mustard
1-1/3s cup vinegar
3 Tbsp. garlic powder 100 split hamburger rolls
1. In a steam-jacketed kettle, brown pork until pink color disappears; set aside.
2. Combine ketchup, tomato paste, onion, celery, brown sugar, Worcestershire sauce, mustard, vinegar, and garlic powder. Simmer for 30 minutes, stirring occasionally.
3. Add pork; simmer for an additional 10-15 minutes.
4. Portion, using #8 scoop (1/2 cup), onto hamburger roll halves.
5. Top with other roll halves.
6. Hold cooked product at a temperature of at least 140° F.
Yield: 100 servings
100g Softened butter
100g Blue vein cheese
2 Garlic cloves crushed
2 tspn Onion chives, finely chopped
1 kg (4 x 250g) Rib fillet steaks
50ml Olive oil for frying
To make the flavoured butter, combine butter, cheese, garlic and chives in a bowl and mix to a smooth paste. Roll butter up in greaseproof paper in a log shape with both the ends of the paper twisted up to seal. Refrigerate until set, and then cut into 1cm slices ready for use.
Brush each rib fillet steak with olive oil and season with freshly milled pepper. Barbecue the steaks over a char grill or on a flat grill until the desired level of doneness is achieved. Approx five minutes each side on a medium heat will be medium-rare.
Allow steaks to rest for five minutes. Serve steaks with pieces of blue cheese butter slowly melting on top and accompany with a fruity style salad such as a Waldoff salad of apples, celery, walnuts and mayonnaise.
Serves 4.
1 tablespoon olive oil
1/4 cup soy sauce
1/4 cup barbecue sauce
2 tablespoons sweet chilli sauce
2 onions
2 cloves of garlic
1/2 red capsicum
1/2 green capsicum
Slice onions, peel and fi nely chop garlic, dice capsicum. Heat olive oil in a small saucepan, add onions and garlic and cook until onions are transparent. Add all other ingredients, cover and simmer for 5 minutes. Serve with barbecued steaks and sangers.
12 lamb cutlets
10 large pitted green olives
Zest of 2 lemons
1 tbsp grated parmesan
2 cups fresh bread crumbs
50 mls olive oil
White pepper to taste
Combine all the ingredients apart from the lamb in a blender and process until smooth (alternatively, crush well using a mortar and pestle). Coat the lamb cutlets and grill on the BBQ until ready.
500g ground lean beef mince
1 clove garlic, crushed
1 small red chilli seeded and finelychopped
1 small brown onion, peeled and grated
2 tbsp chopped fresh coriander
1 tbsp vegetable oil, for brushing
1/2 cup loosely packed fresh coriander leaves
1 tbsp chilli oil
Salt and freshly ground black pepper
1/4 cup sweet chilli sauce
Combine the beef, garlic, chilli, onion and 2 tablespoons of coriander in a bowl. Mix well, using wet hands. Shape into patties. Brush with oil, place on BBQ and cook through.
4 pork loin medallions
2 tbsps Wholegrain Mustard
2 tbsps Honey
2 tbsps Lemon Juice
2 tbsps Olive Oil
1 tbsps ground coriander
1 tsp parsley fl akes
1 tsp chives
Combine the mustard, honey, olive oil, lemon juice, coriander, parsley flakes and chives in a large shallow dish. Add the pork medallions and coat in the marinade. Leave to marinate for 30 minutes. Grill on the BBQ.