deli3My 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.

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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!

Lamb Steaks in a Balsamic, Honey and Wild Garlic Mustard Marinade

Serves 4-6

(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.

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Ostrich Steaks

Serves 4-6

(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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