My local deli supplies crocodile steaks!
Now, seriously, how many people can say that? I’ve discovered a little gem in my local shopping centre, and whenever the fancy takes me, I can grab a couple of crocodile steaks and chuck them on the barbie for an easy weekend session with friends. As you all already know, I much prefer the smaller grocers, farmers shops and delis that provide a hand-picked selection of high-quality produce, and this place does just that.
In addition to covering over 20 types of different meats–including crocodile, ostrich, lamb and pork steaks and a jaw-dropping range of handmade German inspired sausages–this deli specialises in a luxury range of seafood so I can now indulge in beautiful, fresh lobsters, succulent jumbo prawns and an exciting range of freshwater and sea fish, from tilapia to a turquoise-spotted parrot fish.
In typical deli fashion, there is also a carefully selected range of wines. This is quite a decadent selection, from a very special Reserva Rioja, Marques de Riscal, to an everyday easy-drinking Pinot Grigio. I particularly liked the range of Meukow Vanilla and Xpresso Cognacs, something very new on the market. There is also has a discreet selection of of Veuve Cliquots, for that very special occasion.
I’m away this weekend again (my neverending love of the road!) at a lakeside location, enjoying the welcomed and much-missed sunshine. I’ve got some superb lamb steaks and ostrich steaks to treat everyone with, coupled with the salads featured in earlier posts. So if you fancy a barbecue, here are a few marinade recipes that will just get the juices going today!
(I usually account for two steaks per person.)
Tip: Before marinating your meat, take each of the steaks and place in between some cling wrap, then bash to tenderize.
For the Marinade:
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup dark soy sauce
- 3 tablespoons Accacia honey
- 1 Tbs of French whole grain mustard
- 1 Tbs of finely chopped garlic
- 1 heaped tsp of freshly cracked black pepper
- 1 tsp of sea salt
- 1 tsp of Spanish paprika
- 1 bunch of fresh thyme, crushed
Mix all the ingredients together and cover the meat generously as in the photo. Marinate overnight for best results.
(I usually account for two steaks per person.)
Follow the same method in tenderizing the meat.
Ingredients for Marinade:
- 2 tsps cracked black pepper
- 1 tsp finely chopped green chilli
- 1 tsp sundried tomato pesto
- 1 tsp zatar seasoning
- 4 tbs olive oil
Follow the same method as for the lamb, marinating overnight if possible.
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