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

  1. Preheat barbecue on high.
  2. 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.
  3. 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.
  4. 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

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
  • 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.