Alva SPHINX, Instructions Manual, Page: 23 / 25

5 King or Tiger prawns, unpeeled
6 Garlic Cloves, crushed
100ml Olive oil
1 Tbsp Fresh Sage, chopped
100ml Basil oil
20g Salt
20 drops Tobasco Sauce
PRAWNS A LA ALVA
Method:
Combine all the ingredients, except the prawns, to create a
marinade.
Marinade the unpeeled prawns for several hours in advance.
Grill the marinated prawns till they turn pink and their tails curl.
RIB EYE STEAKS WITH GRILLED VEGETABLES AND OLIVE
BUTTER
Method:
Combine all the olive butter ingredients.
Once combined, roll the olive butter into ‘sausage’ shape in
aluminium foil and allow to firm in the fridge or place in the
freezer for a short period of time.
Season the meat with herbs of your choice and grill for 5 minutes
at a high temperature. Remove the steaks from the grill and
leave them in a warm dish.
While the steak warms, grill the vegetables (Carrots, cauliflower,
fennel, artichokes, corn on the cob, asparagus and celery are
good options).Hard vegetables should preferably be parboiled
first in water or stock. Brush the vegetables with meat marinade
and herb oil before grilling. Season the vegetables with more
BBQ herbs and cook for around 5 minutes over a lower heat.
Dot the meat with 2 or 3 slices of the olive butter and serve with
the grilled vegetables.
4 Rib Eye Steaks
An assortment of vegetables
For the olive butter:
250g Butter (room temperature)
10 Sundried Tomatoes
10 Black olives, Finely chopped
10g Ground Paprika
5 Garlic cloves, Crushed
2tsp Fresh Basil
Salt and Pepper to taste
20