Eat This, Food, Top Feature

two chargrill recipes from Nava’s Amanda Gale

Grill power! Nava’s Middle Eastern offering includes meaty grill dishes, alongside veggie staples. Here are two of Amanda Gale’s favourites


Sea bass wrapped in vine leaves with jalapeño, lemon and fennel salad

Ingredients:
20 vine leaves, soaked, drained and dried
4 whole sea bass, deboned
For the salad
3 jalapeño peppers, grilled, peeled and diced
2 green bell peppers, grilled, peeled and diced
½ fennel bulb, diced
8 scallions, sliced
1 clove minced garlic
½ tbsp sumac
½ cup chopped parsley
12 sundried olives, pitted
Juice of 2 lemons
¼ cup extra virgin olive oil
For the marinade
2 cloves garlic, crushed
Zest and juice of 1 lemon
4 tbsps extra virgin olive oil
4 tbsps chopped parsley
4 sprigs fresh thyme
3 tbsps fish spice (crush 20g coriander seeds, 30g cumin seeds, 1 clove, 20g ground cardamom and sea salt. Add 10g chilli flakes)

Marinate the fish for at least two hours. Wrap in the vine leaves, lightly oil and chargrill on a medium-to-high heat for 8 minutes on each side. Drizzle with olive oil and lemon juice. Rest for three minutes. Mix together the salad ingredients, season, and serve alongside.


Flat iron steak with charred onion, red chilli and tomato

Ingredients:
4 200g flat iron steaks
4 campari tomatoes
2 red onions
5 Holland Red chillies, split
For the marinade
2 tbsps crushed coriander seeds
1 tbsp crushed cumin seeds
½ tbsp paprika
¼ tbsp picked thyme
1 tbsp sherry vinegar
2 tbsps extra virgin
olive oil
3 cloves garlic, crushed
sea salt
cracked black pepper

Marinate the beef for at least 2 hours. Peel and cut each onion into 6 wedges and marinate for 20 minutes in sea salt and the juice of 1 lemon. Chargrill the onions on a medium-to-high heat until soft, then season and drizzle with extra virgin olive oil. On the same heat, chargrill the beef until medium rare. Grill the chillies and tomatoes until lightly charred. Drizzle the cooked beef with a little extra virgin olive oil and rest for 5 minutes. Trim and cut each portion in half, then serve on 4 warm plates with the onions, chillies and tomatoes arranged around the beef.
Nava been better: read why Middle Eastern cuisine is on the rise.

Share: Share on FacebookTweet about this on TwitterShare on LinkedInPin on PinterestShare on TumblrEmail this to someone