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- Leek and potato soup
- Bob Hart's apple fritters
- Bob Hart's Bairnsdale Corn Hash
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- Bob Hart's spicy Korean wings
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- Ed on Ask Bob Hart a food question Hi Bob, I am joining the frustrated listeners who find that dool.com.au does not exist. PLEASE, where is the site?Regards, ... more
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- Keith on Ask Bob Hart a food question Hi Bob,i cant remember if it was last week or the week prior you talked about an amazing steak sauce recipe that had my ... more
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- Anthea on Ask Bob Hart a food question Hi BobYou mentioned a book from which you made Zucchini Fritter for you daughters vegetarian partner. Can you please tell me ... more
- Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
- Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
- Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
- Claude Z on Bob Hart's spicy Korean wings Hi Bob, i was listening to you last week when you mentioned a sauce recipe based on the Japenese Kupi sauce. While i was ... more
- Jansen on Ask Bob Hart a food question Hi I'm trying to find the steak sauce recipe you spoke of, but not sue what heading it would be under? Thx more
- judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
- Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
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Bob Hart's Lamb for Austraila Day
Australia Day should be a day in the course of which the aromas of barbecuing lamb rise into the heavens across the nation. It's our national duty.
If you have a gas barbecue, focus on perhaps the world's greatest grilled offering - slightly flattened lamb cutlets, seared to absolute perfection, and served with a dollop of mint pesto. If you are cooking over charcoal, cook the same dish, but over high, direct heat. And improve it by smoking things up with some wet hickory chips.
But first, make a mint pesto by processing 50g of blanched, raw almonds to a paste with a well-packed half cup of fresh mint leaves, 2 peeled cloves of garlic, a pinch of salt, 3/4 cup EV olive oil and a dash of sherry vinegar. Stir in 40g of parmesan (Italian - grated on a Microplane). And that’s it.
Now, fire up the grill, slice a couple of well trimmed racks of oremium lamb into cutlets and pound each cutlet just once to flatten it slightly. Place these on a large plate, drizzle with EV olive oil and season with salt, pepper, and, if you like, a generous sprinkle of chipoptle (smoked chilli) seasoning (optional - but it makes the dish more interesting. Available through Spanish or Mexican food suppliers such as Monterey Foods, Sydney, who sell on-line and deliver).
Position the cutlets on the grill at 45 degrees to the bars and cover. After 60 seconds, turn them through 90 degrees. After another minute, turn them over and place at 45 degrees to the bars. And after another minute, turn them through 90 degrees and cook for a final minute. And the, OFF! That's it. The cutlets will be pink, smoky, and with glorious grill marks. Serve them with a dollop of mint pesto and ... see the difference?
There are other lamb dishes that can, equally, improve the taste of Australia Bay. One is a butterflied leg, ideally cooked, indirect, over charcoal with hickory smoke. And even more exciting are lamb riblets, gently smoked at around 120 C for a couple of hours, and then subjected to a process called the Texas Crutch, which is explained in my book, Heat & Smoke. It's the same technique I use for pork spare ribs but, applied to lamb, it's even better, if you can believe that. Which you should, of course.
