Big Boy Lollipop
Beef tomahawk – 1kg
OTM barbeque spice rub – 20 grams
OTM virgin olive oil – 30ml
Garlic & herb butter – 50 grams

Stuffed Chicken Breast
Chicken breast, slit in the side – 4 units
Baby spinach – 250 grams
Shallots, diced fine – 50 grams
Feta cheese – 60 grams
OTM tomato tapenade – 60 grams
OTM chicken spice rub – 15 grams
OTM virgin olive oil – 30ml
Bacon, sliced – 150 grams

Steamed Whole Salmon Trout
Whole salmon trout, cleaned – 2kg
Chives, chopped – 10 grams
Dill, chopped – 10 grams
Parsley – 10 grams
Garlic, chopped – 10 grams
Green chili, seeds & stalk removed – 1unit
OTM virgin olive oil – 100ml
OTM seafood seasoning – 20 grams
Foil – 1 roll

Grilled Veggies
Cooked baby corn, cut in half – 4 units
Baby marrow, cut 2 cm thick rings – 100 grams
Button mushroom, stalk removed – 100 grams
Baby eggplant, cut 2 cm thick rings – 100 grams
Red pepper, cut in 3 cm squares – 100 grams
Red onion, cut in 3 cm wedges – 100 grams
OTM marrocon tagine spice rub – 20 grams
OTM olive oil – 30ml
OTM garlic & herb butter – 50 grams

For the Tomahawk:

  • Season all sides of the tomahawk steak generously with our inhouse barbecue spice rub, and then set aside for 45 minutes at room temperature.
  • Sear the steak over the hot side of the grill for 5 minutes on each side. Halfway through each side (after 2.5 minutes), rotate the steak
    45-90 degrees to form grill marks on the tomahawk.
  • After the tomahawk steak has seared for 5 minutes on each side (10 minutes total), move the steak to a raised rack on the cooler side of the grill.
  • Stick your probe meat thermometer into the very centre of the cut to measure internal temperature.
  • Place garlic & herb butter onto the steak and aluminium pan under the steak to catch drippings.
  • Baste the steak with the aluminium pan mixture every 10 minutes until the tomahawk steak reaches your desired doneness (60°c-65°c being medium).
  • Once the steak reaches its desired doneness, remove from the grill and place on a cutting board or serving dish. The steak should rest for 10-15
    minutes before cutting/serving.

Stuffed Chicken Breast:

  • Sauté the shallots in a pan till it becomes translucent, then add the garlic and spinach and toss around for 1 minute. Remove from heat.
  • Place the spinach in a bowl with the feta crumbled and our inhouse tomato tapenade.
  • Stuff each breast with the filling, use a toothpick to seal the breast closed, and season the breast with our special OTM chicken spice rub.
  • Rub some olive oil over the breasts before placing on the fire grid and grill each side for 3 minutes, turning the breast twice on each side ensuring the meat cooks evenly whilst keeping the remaining moisture in the centre.

Steamed Whole Salmon Trout

  • Trim and descale the salmon trout thoroughly, rinse clean under cold running water and pat dry. Make 3 deep incisions down each side with a sharp knife.
  • In a jug blender place the herbs, spices & olive oil, and then blend on high until you left with a green pungent paste which you will rub over the fish.
  • Stuff the fish with lemon & red onion slices before wrapping the fish in foil and sealing in the aromas.
  • When cooking the fish on the fire grid, allow the fish to cook for 30 minutes in total, turning every 7 to 8 minutes.

Grilled Veggies

  • Rub the vegetables with olive oil and our favourite OTM Moroccan spice rub, then toss through a few times before placing on the grill for 5 – 8 minutes.
  • Once the vegetables are nice and charred, toss in the same bowl with the garlic and herb butter before transferring to serving dish.