Guest Chef recipes

Cowboy grilled platter

Category: Main

Preparation time: 30 minutes & Execution time: 4 hours

Ingredients:

  1. 10 Chicken cutlets
    1. Caribbean marinade
    2. Spicemix Tex Mex
  2. 1200 gr. Pork spare ribs
    1. Chinese BBQ sauce
    2. Spicemix del mondo piri piri
  3. 1000 gr. Flank steak
    1. Spicemix del mondo chimichurri
  4. Fried polenta
    1. 250 gr. Polenta
    2. 100 gr. Nduja
    3. 50 gr. Three-colored pepper mustard
  5. 3 pcs Peaches
    1. Spicemix jamaican jerk
  6. 2 pcs Corns
    1. Spice oil smoked paprika jalapeno
  7. 400 gr. Cherry tomatoes
    1. Spicemix del mondo massala
  8. Sauces
    1. Ravigote sauce
    2. Chimichurri sauce
    3. Wholegrain Dijon mustard
    4. Onion & sweet chili sauce
  9. Sundried crunchy peperoni
  10. Fleur de sel

Instructions:

  1. For the chicken cutlets
    1. Marinate the chicken cutlets with fleur de sel and spicemix tex mex and leave them overnight.
    2. Put them on the grill for 2 hours at 90 degrees.
    3. Another 2 hours at 180 degrees sprinkling with apple juice or pineapple juice.
  2. During the last half hour glaze them with the Caribbean marinade.
  3. Spare ribs
    1. Marinate the spare ribs with fleur de sel and spicemix piri piri and leave them overnight.
    2. Put them on the grill for 2 hours at 90 degrees, spraying with apple juice or pineapple juice.
    3. Wrap them with aluminum foil and let them for another two hours at 180 degrees.
  4. During the last half hour we glaze them with the Chinese bbq.
  5. Flank steak
    1. Marinate the flank steak with fleur de sel and chimichurri spicemix and leave them overnight.
  6. Put them on the grill for about 40 minutes at 200 degrees.
  7. Corn
    1. Boil it until it becomes soft.
    2. Spread spice oil smoked paprika jalapeno and put it in the grill for 20-25 minutes.
    3. In the end, add fleur de sel.
  8. Cherry tomatoes
    1. Put them in the grill for 20-25 minutes.
    2. Powder with spicemix masala and fleur de sel.
  9. Ρeaches
    1. Season with Jamaican jerk and fleur de sel.
    2. Put them in the grill for 35-40 minutes.
  10. Fried polenta
    1. Cook the polenta in a ratio of 1 to 4 with water and milk, add the nduja and a little fleur de sel at the end.
  11. In high heat, in a non-stick pan, stir the polenta and garnish with three-color pepper mustard.
  12. Place the sauce in jars.
  13. Decorate with fleur de sel and sundried crunchy pepperoni.

Enjoy…
We would like to thank UMA restaurant for their hospitality

Chef: Andreas Klavdianos

“Cooking is an expression of who we are”

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