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Portes ouvertes au Groupe Maurice
Du 20 au 28 avril

6 résidences du Groupe Maurice vous accueillent en avril pour vous faire découvrir la vie en résidence et l’expérience de retraite qui vous y attend.

 

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Our Chefs’ recipes : BBQ Edition

|Recipe

It’s your turn to try these delicious recipes. Enjoy!

 

BBQ veal steak

INGREDIENTS (for 4 servings)

  • 1 kg veal hanger steak, deboned

Pour the marinade

  • 1 strong beer (or any beer you have on hand or sitting in the fridge )
  • 2 tsp grated ginger root
  • 100 ml (1/3 cup) maple syrup
  • 1 large red onion, chopped
  • 6 cloves garlic, halved
  • 6 cracks freshly ground black pepper
  • 4 thyme sprigs
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp paprika
  • or 4 tsp smoky spice rub, generic BBQ sauce or Marie Michèle Jerk Blend

 

DIRECTIONS

Step 1 : Preparing the meat

  • Remove the membrane from the meat.
  • Place the veal steak in a bag.
  • Add the marinade and refrigerate for 24 to 48 hours.

Step 2 : BBQ

  • Preheat your barbecue grill.
  • Sear the meat to create a browned crust and lock in the juices.
  • Turn the meat every 10 minutes.
  • Brush the meat with the marinade with each turn.
  • Finish cooking the meat by grilling indirectly on the barbecue 60°C/140°F. Now it’s time to start grilling the vegetables.
  • For medium-rare, cook a 70°C/160°F. If a guest prefers more thoroughly cooked meat, serve them a piece from the end of the steak.
  • For well-done, cut the meat into slices and grill them until desired doneness.

For oven cooking: first sear the hanger steak in a skillet for approximately 90 seconds on each side and finish cooking in a 325°F oven. Allow 5 minutes for rare, 10 minutes for medium, and 30 minutes for well-done.

 

Veal kefta

INGREDIENTS (for 4 servings)

  • 500 g (1 ¼ lb) ground veal
  • ½ onion, chopped
  • 2 eggs
  • 1 clove garlic, chopped
  • 30 g (4 tbsp) Panko or breadcrumbs
  • 15 ml (1 tbsp) hot sauce (e.g., sriracha)
  • 2,5 ml (½ tsp) ground coriander
  • 2,5 ml (½ tsp) ground fennel
  • 5 mint leaves, chopped

DIRECTIONS

  • Prepare wooden skewers.
  • Preheat BBQ.
  • In a bowl, thoroughly mix all the ingredients.
  • Shape the mixture into 4 logs and insert the skewers through the centre of each.
  • Grill over direct heat on the barbecue until fully cooked (3 to 5 minutes on each side).

For oven cooking, allow 30 minutes at 350°F.

 

Mint sauce for the kefta

INGREDIENTS

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 clove garlic, chopped
  • 15 ml (1 tbsp) fresh mint, chopped
  • 2,5 ml ((½ tsp) salt
  • 2,5 ml (½ tsp) pepper
  • ½ freshly squeezed lemon (juice)

DIRECTIONS

  • In a bowl, thoroughly mix all the ingredients.
  • Serve together with the kefta.

 

Strawberry-rhubarb crumble

INGREDIENTS (for 4-6 servings)

  • 500 ml (2 cups) strawberry
  • 500 ml (2 cups) rhubarb
  • ½ freshly squeezed lemon (juice)
  • 15 ml (1 tbsp) corn starch
  • 125 ml (½ cup) flour
  • 375 ml (1 ½ cups) rolled oats
  • 125 ml (½ cup) white or brown sugar
  • 125 ml (½ cup) softened butter
  • 125 ml (½ cup) 35% cream

DIRECTIONS

  • Preheat BBQ to 375°F.
  • Mix the strawberry, rhubarb, lemon juice and corn starch. Spread the mixture in a cake pan.
  • In another bowl, mix the oats, sugar, butter and cream and spread the mixture over the fruit.
  • Cook 40 to 45 minutes over indirect heat with the lid down.

For oven cooking, allow 30 minutes at 350°F. If the crumble is not sufficiently browned, place it under the broiler for a minute at the end of the cooking time.

 

Enjoy !

 

Maurice Chartrand, head of food service at Le Groupe Maurice, and Alexandre Latour, chef of Le Notre Dame residence.