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MEDITERRANEAN CLASSIC


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GREEK SALAD

Preparation Time: 15 minutes​
Grill Method: Indirect​
Grill Temperature: 200 °C

  • Red/Green/Yellow Bell Pepper
  • Japanese Cucumber
  • Dutch Onion
  • Cherry Tomato
  • ​Feta Cheese
  • Black & Green Olives
  • Mint Leaf
  • ¼ Cup Extra-Virgin Olive Oil
  • 3 Tablespoon Red Wine Vinegar
  • 1 Clove Garlic, Minced
  • ½ Teaspoon Dried Oregano
  • ¼ Teaspoon Dijon Mustard
  • ¼ Teaspoon Sea Salt
  • Freshly ground black pepper
  • Weber Premium Gloves​​
  • Weber Roasting Rack
  • Cut all vegetables to bite size.
  • Toss with dressing.
  • Dress with Olives, feta cheese.
  • Sprinkle with oregano and top with mint leaves.
  • Place all ingredients in a small bowl and mix with olive oil.
  • Add vinegar, garlic, oregano, mustard, salt.
  • Finish with several grinds of pepper

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SEAFOOD PARCEL

Preparation Time: 15 minutes​
Grill Method: Indirect​
Grill Temperature: 200 °C

  • Fresh Salmon
  • Fresh Cod Fillet
  • Fresh Ocean Prawn
  • Carrot Julienne
  • Leek Julienne
  • Shitake Mushroom Sliced
  • Cherry Tomato
  • Onion Sliced
  • Unsalted Butter
  • Fresh Basil Leave
  • Stock of any kind
  • White wine
  • Parchment Paper
  • Weber Premium Gloves
  • ​​Weber Roasting Rack
  • De-shell prawn and slice salmon and cod into 60gm pieces.
  • Lightly season seafood with salt.
  • Prepare a stock and ensure that it’s been seasoned.
  • ​Lay out a large enough parchment paper.​
  • Assemble seafood and all ingredients onto the parchment paper, fold the edges to seal the package.
  • Pour in stock and white wine before completely sealing the package.​
  • Ensure that your Weber grill has been pre-heated on medium heat to 200°C.​
  • Set up your grill for indirect cooking by turning off one of the burners or arranging your charcoals.​
  • Place the seafood pack into the grill directly on the Weber Rack on the cold zone and bake for 8-10 minutes.​
  • Once cooked, carefully remove the seafood pack with a pair of Weber Premium Gloves.​
  • Serve Warm.

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LAMB PROVENCAL

Preparation Time: 30 minutes
Grill method: Direct / Indirect
Grill Temperature: 250C / 200-C

  • Rack of Lamb
  • White Breadcrumbs
  • English Parsley Chopped
  • Mustard
  • Garlic Chopped
  • Shallot Chopped
  • Salt
  • Oil
  • Any Weber Grill
  • Weber Premium Glove
  • Weber Brush
  • Turn ON burner on 1 zone and heat up grill till 200ºC
  • Place Lamb Rack on indirect heat.
  • Cover lid and cook till internal temperature reach 53ºC around 20-25 minutes.
  • When lamb is cooked, remove and spread with mustard and coat with Provencal crumbs.
  • Place lamb on roasting Shield and Roasting rack,
  • Return to grill and cover, at temperature of 250ºC and above for about 3 minutes.
  • Once Provencal crust is golden brown, remove lamb from grill and rest in a warm spot for 15 minutes before slicing.
  • Serve warm.

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CHOCOLATE LAVA CAKE

Preparation Time: 30 minutes​
Grill Method: Indirect​
Grill Temperature: 180 °C

  • BATTER:
  • Unsalted Butter​
  • Egg
  • Egg Yolk
  • White Sugar​
  • Plain Flour​
  • Dark Chocolate Melted
  • Unsalted Butter Melted
  • Ganache:
  • Bitter Chocolate
  • Cream
  • Unsalted Butter
  • Weber Roasting Rack & Shield​
  • Weber Premium Gloves​
  • Bring cream to a boil and add in bitter chocolate and butter, mix well.
  • Leave to cool and store in the chiller till further use.
  • Chocolate Cake Batter:In a large mixing bowl, sift flour and mix all ingredients together to form a batter. ​
  • Ensure all ingredients in bowl are mixed well and no lumps are present. ​
  • Pour the batter into a ramekin about ½ full and add in a teaspoon full of chilled ganache, fill with batter again until ¾ full.
  • Pre-heat your grill together with the Weber Q Roasting Rack and Shield on indirect heat, medium-low heat to 180°C.​
  • Place the chocolate lava cake onto the roasting rack and bake for 20 minutes or until the chocolate cake has set on the exterior but still liquid texture in the middle. ​
  • Remove from the grill, sprinkle with powdered sugar. ​
  • Serve Warm. ​