Upside Down Bouquet with red onion jam
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
2–4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , cast iron plate, jam jars
Ingredients
• 4 bread rolls
• 250g mozzarella
• 500 g ostrich (roast meat or goulash)
• 1 small red onion
• 1 clove of garlic
• 2 chorizos
• BBQ seasoning of your choice
• 25 g pistachios
• 1 small handful of flat-leaf parsley
• Red Onion Jam
• Sriracha mayonnaise (ready-made product)
For the red onion jam:
• 4 large red onions, peeled and thinly sliced
• 3 tablespoons olive oil
• ½ teaspoon each of salt and black pepper
• 1 teaspoon fresh thyme, chopped (optional)
• 1 cup brown sugar
• ½ cup red wine
• ¼ cup red wine vinegar
preparation
➊ Preparation of onion jam: First, sauté the onions. To do this, heat the olive oil in a large saucepan over medium heat. Add the thin onion slices and roast for 10-15 minutes until soft and slightly caramelized. Add salt, pepper and thyme and stir well. Spread the sugar over the onions and stir until it melts and mixes with the onions. This takes 2-3 minutes.
Pour red wine and red wine vinegar over the onion mixture, stir well and bring to the boil. Then reduce the heat and let the jam simmer for 30-40 minutes. Stir occasionally to prevent anything from burning on the bottom of the pan. The jam should thicken and take on a syrupy consistency. As soon as it has reached this, remove the pan from the heat and allow the jam to cool to room temperature. Pour the red onion jam into sterilized jars or containers and seal them tightly. This way it will keep in the refrigerator for several weeks.
➋ Preparation of upside down ostrich: Mince the meat by hand to give it a coarser structure and more bite. It's an effort that's worth it. Alternatively, you can quickly put it through a grinder.
Finely chop the onion and garlic and mix with the minced meat. Remove the skin from the chorizos, chop roughly and add to the sausage meat. Season the mixture generously with the BBQ seasoning.
➌ Halve the rolls, hollow them out, cut the mozzarella into 8 slices and press each one firmly into one half of the roll. Then spread the sausage meat over the top to a thickness of about 5 mm. It is important to seal the edges well, as the meat side of the rolls will be grilled first and the filling can fall out when turning.
➍ Heat a cast iron plate in the grill over direct heat. Sear the upside down meat side down until it is well browned. When the meat is nicely seared, turn the halves, place them in the indirect grill area and continue to grill at around 180 °C for 15 minutes.
➎ To serve, sprinkle with chopped pistachios and chopped parsley. Add the onion jam on top and finish with Sriracha mayonnaise.
Recipe by Sven Gress
Sven Gress is the captain of the Smokin's BBQ team, which has been taking part in national and international championships since 2014 - and has had considerable success from the start. More information at: www.smokins-bbq.de
Recipe from FIRE&FOOD Magazine 04/2023