WOOD PLANK GRILLED SALMON
- 1 plank, soaked in water for at least an hour
- 250g salmon fillet, skin on
- 4 sprigs of dill
- 1 lemon, cut into rounds
- 50ml olive oil
- Stick of Rosemary
1.Place the plank in a pan with water and place a heavy object on top of the board so it does not float. Soak for 1 hour.
2.Season the salmon fillet with salt and pepper. Lay lemon rounds on top to the salmon and sprinkle with chopped dill.
3.Heat the Inferno Hibachi Grill to medium-high heat.
4.Remove the soaked plank from the water and lightly dry with a towel.
5.Place the plank on the grill. When the plank begins to smoke and lightly char, use tongs to remove it from the grill.
6.Put the seasoned salmon skin side down on the plank charred side up.
7.Baste the salmon through the cooking process, using the rosemary stick dipped in the remainder of the olive oil.
8.Cook the salmon until it's just opaque in the centre and begins to brown slightly around the edges, about 15 minutes.
9.Transfer the plank with the salmon to a heatproof surface.
10.Serve plank grilled salmon with lemon wedges.
ASPARAGUS WRAPPED IN BACON
- 1 packet asparagus spears
- 1 packet back bacon
- Wooden skewers
1.Soak wooden skewers in water.
2.Take 2 spears and wrap with 1 slice of bacon. Repeat until you have used up all spears and bacon.
3.Thread wrapped asparagus onto wooden skewer.
4.Heat your Inferno Hibachi grill to a medium to high heat.
5.Put skewers on grill and cook until crispy about 5mins.
6.Take off grill and serve with Plank grilled salmon and wedge of lemon.
GRILLED MARROW BONES & ROSEMARY WITH LEMON CRUSTY BREAD
- 1/4 cup rosemary leaves, plus 2 rosemary sprigs
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 10 x 5cm beef or veal marrow bones
- Salt and freshly ground pepper
- 5 thick slices of crispy bread
- 1 small lemon, halved
1.In a mortar, gently pound the rosemary leaves with the 1/4 cup of olive oil to flavour the oil. Transfer the oil to a large bowl. Add the marrow bones and toss to coat. Season the bones with salt and pepper, cover with plastic wrap and refrigerate overnight.
2.Light you Inferno Hibachi grill. When the coals are hot. Wrap the marrow bones in foil and arrange them in the coals. Grill in the coals turning carefully through the cooking for about 20 minutes, until the marrow is warmed throughout and starts to sizzle. Carefully remove the bones from the foil and arrange them on a platter.
3.Brush the bread slices on both sides with olive oil and grill on the Inferno Hibachi, turning once, until toasted, about 3 minutes. Rub the grilled bread with the rosemary sprigs and the cut halves of the lemon. Arrange the bread around the marrow bones and serve.
GRILLED MINUTE STEAKS
- 1kg minute steaks
- 1/3 cup vegetable oil
- 1/3 cup soy sauce
- 2 tablespoons White vinegar
- 1 teaspoon onion powder
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoons ground ginger
1.Combine all ingredients.
2.Place steak in plastic bag with marinade.
3.Seal the bag and marinate in refrigerator for 6 hours.
4.Grill steak over medium heat for only 2 to 3 minutes per side.
5.Baste once through the cooking using a rosemary sprig.