Photography JASPER YU Art Direction & Styling NIKKI HO

ROASTED BUTTERFLIED PRAWNS

INGREDIENTS
3 cloves garlic, peeled
1 handful Italian parsley
1 tsp salt
50g unsalted butter, softened to room temperature
Black pepper
Juice and zest (optional) of lemon
500g large prawns, butterflied

DIRECTIONS

1 Blitz the garlic, parsley and salt in a blender or pound them with a pestle and mortar to make a paste.
2 Combine the paste with the butter and black pepper. Stir in the lemon juice and zest.
3 Spread the garlic-butter mixture onto the prawns and chill overnight.
4 Grill the prawns for 5-7min until pink and opaque.


GRILLED FISH WITH CHERMOULA SAUCE

INGREDIENTS
For the chermoula sauce:
1 large garlic clove
1 tsp ground cumin seeds
2 tsp sweet paprika
2 tbsp coarsely chopped Italian parsley
2 tbsp coarsely chopped coriander leaves
1/4 tsp crushed pepper flakes
2 tsp salt 2 tbsp fresh lemon juice
2 tbsp olive oil or fruity olive oil
2 sea bass or red snapper (whole, fillets or slices), rinsed and patted dry

DIRECTIONS

1 Blend the garlic, cumin seeds, paprika, parsley, coriander leaves, pepper flakes and salt in a blender. Add the lemon juice and olive oil and blend until smooth.
2 Transfer the mixture into a pan and cook over low heat for 30 seconds. Remove from heat and set aside to cool.
3 If using a whole fish, make diagonal slits across the fish on both sides. Rub the cooled sauce over the fish. Chill overnight.
4 Grill the fish for about 6-7 min each side.

HARISSA CHICKEN WINGS WITH PRESERVED LEMON MARMALADE

INGREDIENTS
For the marinade:
1/2 cup olive oil
2 tbsp fresh lemon juice
1 tbsp harissa* or sambal belacan
2 garlic cloves
12 chicken wings

For the preserved lemon marmalade:
6 rinds of preserved lemon quarters*, thinly sliced
2 tbsp castor sugar
2 tbsp orange marmalade
100ml water

*Harissa is a Tunisian chilli paste.Both harissa and preserved lemons are available at Mustafa (Mustafa Centre, 145 Syed Alwi Road, tel: 6295-5855).

DIRECTIONS

1 Mix the olive oil, lemon juice, harissa and garlic cloves in a large bowl. Add the chicken wings and coat them evenly with the mixture. Chill overnight.
2 Grill the chicken wings, the meatier side down first, for 10min. Flip over and cook for another 5min.
3 To make the preserved lemon marmalade, place the lemon rinds, sugar, marmalade and water in a pan and bring it to the boil, stirring to dissolve the sugar.
4 Reduce to a medium-low heat and simmer for 8-10min, frequently brushing down the sides of the pan, until the mixture reduces to a jam-like consistency. Serve as a dip for the chicken wings.

 


HERBED LAMB CUTLETS

INGREDIENTS
For the dry rub:
1 tbsp chopped thyme leaves
2 tbsp chopped mint leaves
2 tbsp chopped rosemary leaves
A dash of black pepper

8 lamb cutlets

DIRECTIONS

1 Mix all the ingredients for the dry rub. Pat the dry rub all over the lamb cutlets and chill overnight.
2 Grill the lamb for 5min each side.


BEEF KEBABS

INGREDIENTS
For the marinade:
1 medium onion
3 tbsp chopped parsley
3 tbsp chopped coriander
2 tsp paprika
1 tsp cumin
1 tsp pepper
2 tsp salt
1 tbsp vegetable oil

800g beef fillet, cut into cubes

DIRECTIONS

1 Combine all the ingredients for the marinade.
2 Season the meat with the marinade and chill overnight.
3 Skewer the beef cubes and grill them for 6-7min each side.


MUSTARD LIME CHICKEN

INGREDIENTS
For the marinade:
1 cup lime juice
1 cup chopped coriander
1/2 cup Dijon mustard
2 tbsp olive oil
2 tbsp chilli powder
1 tsp salt
1 tsp pepper
8 pieces of chicken breasts, skin removed

DIRECTIONS

1 Combine all the ingredients for the marinade in a food processor.
2 Rub the marinade over the chicken evenly and chill overnight.
3 Grill the chicken for 5-7min each side until golden brown.

CHEF’S BARBECUE SAUCE
When there is no time to prep different marinades, try this!
Mix 1 cup ketchup, cup cider vinegar, 2 tbsp molasses, 1 tbsp Dijon mustard, 1 tbsp water, 1 tsp salt and tsp black pepper in a small pan. Cook over low heat for 3-5min. Marinate meat or seafood with it and chill overnight before grilling them.

This article was originally published in Simply Her June 2015.