DRAGONBOAT RACES PARTY episode#: 5085

Grilled Daikon, Asparagus & Carrot with Tart Peanut Dressing

1 large daikon, peeled 6 cups of chicken stock (1700ml) ¼ cup peanut oil (60ml) 2 bunches asparagus – stems removed 8 Medium sized garden fresh carrots peeled, sliced lengthwise in half; leaving the tops on salt and pepper to taste Peanut sauce 3 oranges, juiced 1 lime, juiced 1 teaspoon chili paste (5ml) 1 cup creamy peanut butter (250ml) 1 teaspoon chopped ginger (5ml) Makes 1.2 cups of sauce

Place the whole daikon into a pot of simmering chicken stock set over low heat for approximately 15 minutes. Remove from heat and allow to cool. Place into the refrigerator 3 hours or overnight.

Prepare the peanut sauce. In a small bowl mix peanut butter with juices and ginger until a nice smooth consistency is achieved. If a thinner sauce is required mix in some warm water until the proper consistency is achieved.

Remove the daikon from the refrigerator and cut into ½ -inch thick disks. Place onto a baking sheet with snapped asparagus pieces and carrots. Drizzle with oil, salt and pepper.

Preheat the barbecue to medium high heat.

Oil the grill and add the vegetables. Grill the daikon for approximately 3 minutes per side turning occasionally to avoid burning. Let the barbecue do the work and turn only so they don’t burn. Cook asparagus for 1 minute per side or until bright green with golden char marks. Place carrots on heat for 2 minutes per side or until char marks are achieved. Remove vegetables from grill and transfer to a platter. Top with peanut sauce and serve.

Serves 6

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Asian Spiced Lamb Burgers with Plum Sauce

EASE OF PREPARATION: Moderate Asian Spiced Lamb Burgers with Plum Sauce 2 pounds ground lamb (1 kg) 1 tablespoon lime zest (15ml) 4 teaspoons fish sauce (20ml) 2 tablespoons cilantro (30ml) 1 tablespoon fresh minced garlic (15ml) 2 tablespoons chopped fresh basil (30ml) salt and pepper to taste

Plum sauce:
5 fresh plums, sliced in wedges for approximately 2 cups
1 tablespoon ginger chopped fine (15ml)
Juice of 1 orange
2 tablespoons sugar (30ml)
½ red onion, chopped fine
1 tablespoon rice wine vinegar (15ml)

Add lamb to a big bowl along with fish sauce, garlic, lime zest, cilantro, basil and salt and pepper. Mix together until well combined and refrigerate for at least 30 minutes.

Meanwhile prepare the plum sauce. In a saucepan combine all ingredients. Set the pot over medium heat and cook for 8 minutes. Remove from heat. Allow to cool. Serve atop mini lamb patties

Remove from the refrigerator and make small lamb patties approximately 2-inches across. Place on baking sheet.

Preheat the barbecue to medium high heat.

Oil the grill and place the burgers on the grill for approximately 5 minutes per side. Do not press down on the burgers while they cook. Remove and plate on platter and serve with plum sauce.

 

Serves 6-8

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Thai Spiced Trout

4 Trout fillets cleaned skin on approximately 6 oz each (180g) ¼ cup vegetable oil (60ml) Zest of 2 lemons 1 tablespoon green Thai curry paste (15ml) 1 tablespoon light soy sauce (15ml) 2 tablespoons mango chutney (store made) (30ml) 1 bunch spring onions fine chopped Salt and pepper to taste (note you may not need the salt as soy sauce is salty) In a non-reactive bowl combine oil and lemon zest. Add Thai curry paste, soy sauce, mango chutney and chopped green onion. Place the trout fillets on a tray and pour marinade overtop. Cover and place in the refrigerator for at least 2 hours.

Remove trout from refrigerator, transfer fish to a clean tray and discard of the marinade.

Preheat the barbecue to medium high heat. Oil the grill and place the trout on the grill for approximately 3 minutes per side. Remove and plate on platter.

Serves 4

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Lemon Grass Smoked Duck

4 duck breasts, scored fat cap approximately 9-10 ounces each ¼ cup sake (60ml) 2 teaspoons Kosher salt (10ml) 1 tablespoon fresh minced ginger (15ml) 4 whole dried star anise ¼ cup vegetable oil (60ml) 2 green onions, coarsely chopped 2 teaspoons coarsely ground black pepper (10ml) 1 tablespoon minced garlic (15ml) 6 tea bags – black tea 1 whole lemon grass stalk – bashed with knife and halve lengthwise (this is done just to release the flavor) 4 cups raw rice (1 liter) 2 tablespoons whole coriander seeds (5ml) 6 whole star anise pods

Score fat cap on the duck breast by gently making a diamond pattern in the fat. Ensure you only pierce the fat and not the flesh.

In a bowl combine sake, salt, pepper, oil, garlic, green onions and ginger. Place the star anise in a coffee grinder and pulse until a light powder is achieved. Add to the mixture and whisk all of the ingredients together. Place the duck into a resealable plastic bag pour the mixture marinade over the duck . Seal the bag and toss gently to coat. Place into the refrigerator to marinate overnight.

Remove duck from the fridge and discard of the marinade.

Place two large sheets of aluminum foil on a table. Divide the black tea, lemon grass, rice, coriander seeds and whole star anise into two equal portions – and place one portion on top of each piece of foil. Close the foil around the mixture to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. The result should be two smoke pouches.

Prepare the barbecue for indirect grilling by turning the heat to medium on one side and leaving the other side of the grill off. Close the lid until the internal temperature of the grill reaches 220ºF/110ºC. Place a smoke pouch directly over the heated side of the grill. Close the lid and wait for the cavity of the bbq to fill with smoke. Once smoke is achieved place the duck breast on the side of the barbecue that is off. Close the lid and slow smoke the duck breasts over indirect heat for 40 – 50 minutes (note this is for medium rare duck, replacing the smoke once.)

Remove duck from grill when desired temperature is reached, cover with foil and allow to rest for 10 minutes.

Slice duck breasts thinly and serve with plum sauce.

Serves 4-6

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Grilled Rice Cakes

3 cups Sushi rice – cooked – following package instructions ¼ cup chopped fresh basil (60ml) 3 tablespoons lightly toasted pine nuts (45ml) ¼ cup rice wine vinegar (60ml) 2 tablespoons peanut oil for brushing (30ml) 1 tablespoon sugar (15ml) 1 teaspoons salt (5ml) Placed cooked warm rice in a bowl. In a small bowl mix together rice wine vinegar and sugar and salt. Stir to dissolve. Pour the mixture over the rice and gently toss. Add the basil and pine nuts and mix until evenly distributed.

Using a 3 inch ring mold. Mold rice in the ring cylinder until it is about ¾ inch in height. Gently pack in until a nice firm disk is achieved. Tip: To stop rice from sticking to your hands; dip your hands in cold water before handling the rice. Place the cake on a well oiled baking sheet and brush the cakes evenly with the peanut oil.

Preheat the barbecue to medium heat. Oil the grill and place rice cakes on direct heat. Grill for approximately 3 minutes per side or until nice golden crispy char marks are achieved. Remove from heat. Plate and serve.

Makes 8 cakes

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