Camel Fillet With A Shiraz Butter Glaze Recipes

CAMEL FILLET WITH A SHIRAZ BUTTER GLAZE

Steps:

• To make the glaze, fry olive oil and onions, carrots and celery in a pan until slightly brown.
• Add cut up camel trimmings and cook until brown.
• Then add wine and beef stock.
• Simmer for approximately 30 minutes.
• Strain and whisk in butter pieces until the liquid has a buttery glaze.
• Brush camel fillet with olive oil and grill to your taste.
• To serve pour shiraz butter glaze onto a plate, arrange camel medallions in a pyramid shape and serve with tossed salad.

CARAMEL COATED CATFISH

Steps:

• Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
• Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

VANILLA BUTTER GLAZE

Steps:

• Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
• Let stand 3 minutes or until thickened.
• Drizzle on cake.

KANGAROO WITH SHIRAZ BUTTER SAUCE

Steps:

• Trim kangaroo of sinew and halve lengthwise. Reserve trimmings for later. Season olive oil with salt and pepper. Rub over each fillet, then cover and chill for 1 hour.
• Start Shiraz Butter sauce and set aside.
• Preheat oven to 200°C.
• Heat a non-stick frying pan over high heat and seal fillets on both sides quickly, until browned. Transfer to a oven-proof pan and roast for 8 minutes. Remove from oven, cover with tin foil and let rest about 10 minutes in a warm place.
• Meanwhile , melt the butter in a frying pan until it starts to foam slightly. Add spinach in all at once. As it starts to wilt add lemon juice and season to taste.
• Mound spinach onto warm serving plates, top with sliced kangaroo. Spoon sauce around and drizzle a bit over the steak.
• Shiraz Butter Sauce: Melt butter and oil in a wide suace pan. Add vegetables and meat trimmings. Stir over medium heat for 5 minutes. Add wine, stock, water and simmer for 20 minutes or until only about 1/2 cup liquid remains. Strain and set aside.
• Once fillets come out of the oven, heat the reserved sauce and add cooking juices from roasting pan. Whisk in the extra butter slowly until emulsified.

EASY BBQ GLAZE

Steps:

• In a small bowl, combine glaze ingredients. Liberally brush on meat and vegetables throughout grilling.

WHOLE STUFFED CAMEL

Steps:

• Skin, trim and clean camel (once you get over the hump), lamb and chicken.
• Boil until tender.
• Cook rice until fluffy.
• Fry nuts until brown and mix with rice.
• Hard boil eggs and peel.
• Stuff cooked chickens with hard boiled eggs and rice.
• Stuff the cooked lamb with stuffed chickens.
• Add more rice.
• Stuff the camel with the stuffed lamb and add rest of rice.
• Broil over large charcoal pit until brown.
• Spread any remaining rice on large tray and place camel on top of rice.
• Decorate with boiled eggs and nuts.
• Serves a friendly crowd of 80-100.