Glazed Veal Brochettes
Ingredients
- 600 to 800 g (approx. 1 1/2 lb) Quebec Veal strips from the leg, strip loin or tenderloin. The steaks or cutlets can also be used according to the thickness.
Preparation
- Preheat barbecue on high.
- In a bowl, mix all of the ingredients for the marinade of your choice*. Generously baste the brochettes with half of the mixture and set aside the other half.
- Cook the brochettes on the barbecue for approximately 2 minutes on the first side. When the meat juices rise to the surface, turn the brochettes.
- Baste the brochettes with the other half of the mix and when the meat juices rise again to the surface, turn the brochettes once again, baste with the remaining mix and serve.
*Marinades
Fig and Thailand Flavoured Glaze
125 ml (1/2 cup) fig jam
2.5 ml (1/2 tsp) Sriracha Asian pepper sauce
2.5 ml (1/2 tsp) Chinese five spices blend
5 ml (1 tsp) rice vinegar
Caribbean Oranges and Brown Rum Glaze
125 ml (1/2 cup) orange marmelade
2.5 ml (1/2 tsp) allspice
2.5 ml (1/2 tsp) Sriracha Asian pepper sauce
2.5 ml (1/2 tsp) maple syrup
2.5 ml (1/2 tsp) brown rum or pineapple juice
Apricot, Curry and Lime Indian Glaze
125 ml (1/2 cup) apricot jam
2.5 ml (1/2 tsp) curry
2.5 ml (1/2 tsp) Sriracha Asian pepper sauce
5 ml (1 tsp) lime juice
Caramel and Salt Flower Glaze
125 ml (1/2 cup) melted caramel in a jar
5 ml (1 tsp) Sriracha Asian pepper sauce
5 ml (1 tsp) Scotch or Bourbon or white grape juice
Sprinkle the brochettes with salt flower when serving
Eurasian Glaze
125 ml (1/2 cup) honey
15 ml (1 tbsp) water (for thick honey) or 5 ml (1 tsp) water (for thin honey)
1 rosemary branch
5 ml (1 tsp) garlic, finely chopped
2.5 ml (1/2 tsp) sambal oelek
In a saucepan, bring all of the ingredients to a boil and simmer for 3 to 5 minutes, until thick.
Let cool before basting the brochettes.
