Gourmet BBQ Dinner

Johann Lafer & Simone Thomalla all pictures above from Martin Pittelkow SWR3 radio

4 Course Gourmet BBQ Dinner to the Radio

Grilling with Starchef Johann Lafer and SWR3 (as explained in an earlier post here)

here the pics of my cooking today... it was sooooo much fun. At precisly 16:00 i turend on the radio and started getting the BBQ ready same as 50.000 other german families and parties that were so excited to have this cook off with Mr. Lafer following his instructions how to prepare the dish on the radio... I printed out the recipes this afternoon as they had been top secret till the last minute.. i cooked everything following the radio and the recipes.. while they played fantastic party music and talked to people at home that also participated in this amazing synchron bbq-party...... The dinner went over extremly well with my family but we didn't make it to the dessert... we were just soo full up..Please excuse the quality of the pics and the presentation i am still learning and at a bbq people are not very patient to wait till you have a nice shot or perfect arrangement...lol.Alissa

first course was.

Chicken Saté by Johann Lafer

i didn't serve the sauce on the skewers as not everybody tolerates peanuts so i had an option of Mango Chutney to go with them.... This was a very nice course

16 skeweres, watered

1 lb chicken breast, cleaned, silver skin remove and cut into fingerlong pieces

thumb think fresh ginger, grated
2 garlic cloves finely chopped

1 onion finely chopped
1 red chile finely chopped
1/2 organic lime juice and grated rind
4 tbsp extra virgin olive oil

put the meat on the skewers (like a catepillar) and then mix the other ingredients in a bowl and pour over meat and marinade the chicken in that. Then put on the grill and bbq till done..

Saté Sauce
150g peanut butter
80 ml chicken broth
50 g crushed unsalted peanuts
red pepper flakes
1/2 bundle cilantro leaves finely chopped

stir the peanut butter and the broth in a pot and combine till smooth add salt, pepper, peanuts and cilantro and taste with red pepper flakes

Arugola salad

150 g arugola, washed and stems removed
20 ml white balsamic vinegar
40 ml olive oil
salt & pepper

mix

Put the arugola on a plate and 4 skewers and drizzle with peanut sauce..

The next course was a Asian Fish & Prawn Stew with Pineapple Johann Lafer

this was my favorit course sooooo good and flavourful i could have bathed in it -lol

1 sweet fresh pinapple, cut in tidbits (please use fresh canned willl not be the same!) (1/2 for this recipe and 1/2 for main dish
2 medium sized carrots, cut julienne
1 leek, cut julienne
1 small pack snow peas
400g white fish
20 fresh ginger, grated
1 red chile, finely chopped
2 Kaffir lime leaves
400 ml fish broth
400 ml coconut milk unsweetned
2 prawns, shelled and ready to cook
In a big pot heat broth and coconut milk and add everything and stir... taste to your liking!!

Then then excellent main course... Stuffed Pork Chops with Apricot Chile Jam... next to a Pinapple Salsa, grilled Zucchini and purple Truffle potaotoes (i didn't get any today) <>

4 pork chops , cut a pocket in the center
10 dried apricuts finely chopped
1 red onion finely chopped
2 garlic gloves finely chopped
1 red chile finely chopped
3 tbsp apricot jam
mix apricot, garlic, chiles, onions and jam together and fill pockets in pork chops and close with tooth pick and grill on medium heat till done and golden brown.

Zucchini Canneloni

2 zucchini sliced in very thin slices
2 carots thinly sliced
1 tbsp powdered sugar
salt pepper

mix together in a bowl grill till don and roll up one succhini slice and one carrot slice toether and fasten with a toothpick and drizzle with olive oil and keep warm onthe grill till ready to serve.

Pineapple Salsa
use the other 1/2 of pineapple tidbits from fish stew
2 tomatoes peeled, seedes and chopped finley
1 onion finely chopped
2 garlic cloves finely chopped
1/2 bundle flat parsley finely choppped
60 ml rice vinegar
80 ml olive oil
smoked paprika
mix together taste

To serve put meat on a plate add a bit of salasa, potatoes and zucchini rolls....

The Dessert was a Sweet Calzone with a Nougat Sauce .... we were so full after all this food - hope to make it soon

50 g nougat paste
100g white chocolate
50 g walnuts
100 mll whipping cream

put all ingredients in a pot and melt over medium heat and make an even sauce

2 bananas, peeled, cut in slices
200 g strawberries, hulled and cut in slices
1 apple peeled and finely chopped
1 sweet pinapple, meat cut in tidbits
100 g nougat paste, cut in chunks
mix together
2 packages pizza dough, roll out and put on baking cheets, cut in half

fill each half with fruit salad and close and seal with oil and backe at 400°F or in a tin bowl on the grill till golden brown and done
drizzle with sauce and enjoy.