Bodega & Grill

BBQ sizzling platter

INGREDIENTS

FOR THE MARINADE

• 100ml red wine
• 20g crushed garlic
• 1 bunch fresh rosemary
• 1 tbsp extra virgin olive oil
• Salt & pepper

FOR THE MEAT

• 4 New Zealand lamb chops
• 200g 120-days grain fed Australian Black Angus tenderloin
• 1 Italian pork sausage
• 2 Organic pork fillet steak
• 1 Chicken breast

FOR THE SIDE DISH

• 50g onions
• 100g potatoes
• 50g imported purple eggplant
• 60g red, yellow & green bell pepper
• 50g zucchini
• 20g tomato paste & thyme
• 1 bunch fresh rosemary
• 10g garlic
• 50ml red wine
• 1 yellow lemon

FOR THE SAUCES

• 2 eggs yolks
• 75g clarified butter
• 20ml water
• 15ml dry white wine
• 20g brown sugar
• 70ml American ketchup
• 30ml red wine vinegar
• 30ml water
• 1 tbsp paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• Salt & pepper

METHOD:

Marinate the lamb, beef, pork and chicken breast with red wine, crushed garlic, chopped fresh rosemary salt and pepper, and let it marinate overnight.

Cut the onion, eggplant, bell peppers and zucchini into medium size pieces and sprinkle with olive oil, salt and chopped thyme. Bake it at 180 degrees  until the vegetables start to be coloured, then add the tomato paste and more olive oil. Mix well and transfer the vegetable mix into a pan, sauté for a minute and the vegetables are ready to be served.

In the meantime pre-boil the potatoes, then bake them with chopped garlic, chopped rosemary and olive oil at 180 degrees for about 45 minutes.

Pre heat the charcoal grill and grill the meat both sides to your liking, then let the meat rest for about 3-4 minutes to release the juices. Boil the sausage and then finish it on the grill.

For the Hollandaise sauce, whisk together in a small bowl the egg yolks, water and dry wine until the mixture start to produce small balls, then add gradually drop by drop the clarified butter, salt and pepper and continue whisking until the sauce becomes thick.

For the BBQ sauce mix together all the ingredients, blend them and then reduce the sauce gradually on the stove.

Preheat the serving grill platter in an oven, and then arrange both side dishes, both sauces and the grilled meat on it, sprinkle with chopped parsley and thyme, add the lemon wedges and serve.

About Chef Marco Cacia

Born in Italy and passionate about Italian and French cuisine, as well as a profound love of Thai cooking, Sous Chef Marco Cacia will enhance the menu offerings for Bodega & Grill restaurants and develop new signature food and wine pairings.

Says Chef Marco, “I am proud to join the Angsana family, which is known to be one of the best worldwide brands. Being part of this team, renowned for its exceptional culinary performance, will drive me to further explore the culinary world. I’m excited and look forward to creating dishes that incorporate my personal style, where guests can soon experience new pairings to accompany classic dishes.”