MasterClass - Barbequed Beef Rib and Saffron Infused Tiger Prawns
Barbequed Beef Rib, Saffron Infused Tiger Prawns, Mushrooms, Truffled Potatoes and Grilled Asparagus with Smoked Tomato Sauce
Recipe by Rex Morgan
Barbequed Beef Rib
2 beef ribs, approximately 450-550gms each, trimmed, brought to room temperature
Salt and freshly ground black pepper
Village Press extra virgin olive oil
Split Saffron Infused Prawns
2 tbsp water
2 tbsp extra virgin olive oil
Pinch saffron threads (NZ saffron if possible)
4 large prawns, shell on, heads removed, split down the middle
2 tbsp extra virgin olive oil
1 tbsp ripped fresh oregano or marjoram
1 tbsp red verjuice, sherry vinegar or raspberry vinegar
4 large flat mushrooms, peeled, stalks trimmed
8 medium sized Agria potatoes, peeled and sliced into 0.75cm slices
Extra virgin olive oil
Black truffle oil
1 tbsp chopped parsley
Grilled Asparagus and Lardons
100 g piece of lardon bacon
20 medium sized asparagus spears, trimmed
50 ml extra virgin olive oil, plus extra for oiling the asparagus
Smoked Tomato Sauce
Manuka wood chips
4 large tomato halves
1 tbsp tomato paste
½ red onion, chopped
1 clove garlic, crushed
100ml Wither Hills Pinot Noir
75ml balsamic vinegar
100ml olive oil
1 fresh bay leaf
½ tbsp Italian parsley, chopped
½ tbsp fresh basil, chopped
1. Heat a barbeque flat plate to medium high heat.To prepare the beef, wrap the bones in tinfoil and oil and season both sides of the beef. Sear 5-6 minutes on each side and then rest for five minutes on a metal rack. When ready to serve, reheat on high heat grill bars for approximately 1 minute each side. Remove the foil and slice.
2. To prepare the prawns, combine the water, olive oil and saffron together, rub onto the cut side of the prawns, and allow to sit for approximately 30-60 minutes in refrigerator. Season the mushrooms with salt and pepper and cook approximately 4 minutes, cut side down on the flat plate then 1-2 minutes on the grill bars.
3. To prepare the mushrooms, combine the oil, herbs and vinegar and add to the mushrooms in a re-sealable bag or bowl for minimum 20 minutes. Remove from the bag and pat dry with paper towels, season with salt and pepper and grill for approximately 2-3 minutes each side.
4. To prepare the potatoes,blanch or steam the potatoes in salted water until tender, approximately 8 minutes. Allow to cool to room temperature. Grill the potatoes for five minutes on each side on the barbeque with olive oil, season with salt and pepper and finish with a dash of truffle oil and a little chopped parsley.
5. To prepare the asparagus, sear the bacon for 4 minutes each side on the barbeque flat plate. Remove from the heat, cut into lardons (batons) and place in a bowl. Lightly oil the asparagus, season and char-grill for approximately 6-8 minutes. Mix the asparagus and lardons together with olive oil and vincotto and serve.
6. To make the tomato sauce, heat the Manuka wood chips in a smoker or wok and smoke the tomatoes for 12 minutes. Remove the tomatoes from the smoker, dice and place in a saucepan with the remaining ingredients. Simmer over medium heat for 20 minutes, season to taste and remove the bay leaf. Slightly blend or crush.
7. To serve, place a smear of the tomato sauce in the centre of a serving plate and top with the sliced beef. Arrange the prawns to one side. Place the potatoes, mushrooms, asparagus and lardons to the other side of the beef.
1. Ask your local butcher to trim the beef rack to the size you would like.
2. When cooking meat on a barbeque, oil the meat rather than grill.
3. Covering the bones with tin foil prevents them from burning.