Over time it has been with great joy and a hungry stomach that we have uploaded all of the current Weber recipes for you. We have recently been asked to rate our top 10. The decision was near on impossible and reminding us of a few we haven’t cooked for a while. We have given consideration to all the food groups and culinary preferences so without further delay, and over the next couple of articles, we will give you our top 10 Weber recipes. Here’s part #1.
Prosciutto Wrapped Pork Tenderloin
Prep Time: 2.5 hours (includes refrigeration)
Cook Time: 20 – 25 minutes
Servings: 2- 3
Ideal for: Charcoal, Gas and Q
- 100g pitted prunes, roughly chopped
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1 ½ tablespoon (30ml) port
- 2 sprigs rosemary, leaves finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 400g pork tenderloin
- 4 slices prosciutto
In a medium bowl, mix together the prunes, shallot, garlic, port, rosemary, salt and pepper. Set aside until required.
Using a sharp filleting knife, trim and remove any silver skin from the pork tenderloin. To butterfly the pork tenderloin: Horizontally slice the pork fillet, slicing through the centre of the meat, but not all the way through. Open the pork fillet like a butterfly. Lay a large piece of plastic wrap on the bench. Place the butterflied pork onto the plastic wrap, cover with another sheet of plastic wrap. Pound the meat until it is approximately 7mm thick, trying to keep the meat an even thickness. Remove the top layer of plastic wrap.
Lay a fresh sheet of plastic wrap on the bench. Vertically lay the prosciutto onto the plastic wrap, slightly overlapping the prosciutto. Flip the pork tenderloin on top of the prosciutto, removing the plastic wrap that was under the tenderloin.
Spread the prune mixture evenly over the pork tenderloin. Starting at the longest edge, roll up the pork tenderloin tightly, using the plastic wrap as you roll. Once rolled, refrigerate for at least two hours to ‘set’ the meat. Alternatively, tie the tenderloin with twine to keep it together when cooking.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber ® Q barbecue, set up your barbecue with a convection tray and a trivet.
Roast the pork over indirect medium heat, with the lid closed, until cooked through, about 20 minutes.
If desired, move the pork tenderloin over direct medium heat (180°C to 230°C) for 2 minutes each side, to crisp up the prosciutto. Remove from the barbecue and leave to rest for 5 minutes before slicing.
Caramel Apple Pies
Prep Time: 20 minutes
Cook Time: 25 – 35 minutes
Ideal for: Charcoal, Gas and Q
- 8 tablespoons caramel sauce (dulce de leche)
- 1 tablespoon brandy (optional)
- 6 medium green apples, peeled, roughly chopped into 1cm cubes
- 80g unsalted butter, melted
- 12 sheets filo pastry
Prepare the barbecue for indirect cooking over medium to low heat (170°C to 190°C). If using a Weber ® Q barbecue, set up your barbecue with a convection tray and a trivet.
In a medium bowl, mix together the caramel sauce and brandy, to combine. Add the apples and toss to evenly coat in the caramel.
Lay out one sheet of filo pastry. Cover the remaining pastry with a dry and clean tea towel to prevent drying out. Lightly brush the sheet of pastry with melted butter. Lay a second sheet of pastry over the buttered pastry. Again, brush with butter and keep layering the pastry until the pastry is 6 sheets thick, brushing with butter each layer. Cut the pastry into 6 equal squares. Place each square into the hole of a muffin tray. Repeat this process to create the 6 remaining pastry cases.
Fill each pastry case with the apple mixture, filling to the top as the apples will slightly reduce.
Bake the apple pies over indirect medium-low heat, with the lid closed, until the pastry is golden brown, about 25 to 35 minutes.
Once cooked, remove the muffin tray from the barbecue, allow to cool for a couple of minutes. Carefully remove each pie from the tray with a butter knife. Serve warm or at room temperature with whipped cream or ice cream.
Black Sesame Crusted Beef with Ponzu Sauce
Prep Time: 2 hours 20 minutes (includes marinating)
Cook Time: 2 hours 20 minutes (includes marinating)
Ideal for: Charcoal, Gas and Q
- 800g beef fillet
- ½ cup black sesame seeds
- ½ cup orange juice
- 1 lime, juiced
- Micro herbs, to serve
- ½ cup light soy sauce
- 3 tablespoon brown sugar
- 2 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 2 teaspoons mirin
Tie the beef fillet with butcher’s string into a neat roast. Mix together the soy, brown sugar, rice vinegar, sesame oil, mirin and ginger. Place the beef fillet in a dish and cover with the marinade. Place in the refrigerator and marinade for at least two hours or overnight. Remove from the refrigerator 30 minutes prior to cooking, to stand at room temperature.
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
Spread the black sesame seeds on a tray or chopping board. Remove the fillet from the marinade, shake off excess marinade and roll in the black sesame seeds. Reserve the marinade.
Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the fillet on the barbecue and roast for 30 minutes.
While the beef is cooking, prepare the ponzu sauce. In a saucepan, combine the reserved marinade, orange juice and lime juice. On a side burner or stovetop, heat over medium heat until sauce has reduced and thickened slightly. Set aside to cool while the beef is roasting.
When the beef has finished cooking, remove from the barbecue and set aside to rest for 15 minutes. Once rested, thinly slice the beef, pour half of the ponzu sauce over the beef and garnish with the micro herbs.
Lamb Shanks With Thyme And Rosemary
Prep Time: 10 minutes
Cook Time: 3 hours
Ideal for: Weber Q
- 4-5 lamb shanks
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 6 small onions, peeled and quartered
- 2 carrots, coarsely chopped
- 2 celery sticks, coarsely chopped
- 3 tablespoons plain flour
- 750ml beef stock
- 1 1/2 can (600g) crushed tomatoes
- 3 sprigs thyme
Set up your Q for direct cooking. Place the casserole dish (without lid) at the back centre of the Q and add the oil. Preheat on high for ten minutes.
Lightly oil the lamb shanks and season with salt and pepper.
Once the Q is preheated, leave the heat setting on high. Add the onion, carrot and celery to the casserole dish and cook, stirring occasionally, for 5-6 minutes. At the same time add the lamb shanks to the grill around the casserole. Cook for 2½-3 minutes per side, 5-6 minutes in total. Remove the casserole dish from the Q. Set aside the lamb shanks.
Add the flour to the casserole, stir into the mixture, then add the stock and tomatoes and stir well. Place the lamb shanks into the casserole. Finally, add the thyme and rosemary sprigs.
Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or heatproof gloves. Place the lid on the casserole (turning the vent control to steam) and place on the trivet. Cook for 2-2½ hours.
Remove the casserole lid and continue cooking, stirring occasionally, for another 30 minutes, or until the lamb shanks are very tender.
Prep Time: 15 minutes
Cook Time: 60 minutes
Ideal for: Weber Q
- 50g butter, melted
- 600ml milk
- 1 1/2 cups pastry mix
- 150g butter, softened
- 5 eggs
- 1 1/2 cups cooked meat (ham, bacon, turkey or chicken), diced
- 3 spring onions, chopped
- 1 cup sliced mushrooms
- 2 tomatoes, sliced
- 2 small zucchini, sliced
Set up your Q for indirect cooking with the trivet and convection tray in place. Preheat on high for 10 minutes.
Brush the casserole dish with the melted butter.
Combine the milk, pastry mix, butter and eggs in a bowl (or food processor) and mix well using an electric beater.
Pour this mixture into the casserole dish. Add the meat and place the onions, mushrooms, tomato, zucchini and cheese on top.
Once the Q is preheated, turn to the roast setting. Place the casserole dish on the trivet and cook for 50-60 minutes, or until the top is golden. When cooked, allow cooling before serving.