Up your BBQ game with this pepperberry sauce, which brings a slightly sweet flavour before packing a peppery punch.
- 12 bamboo skewers, approximately, soaked in cold water for 1 hr
- 2 kg marbled scotch fillet, cut into 2.5 cm cubes
- 2 red onions, cut into 2.5 cm pieces
- 2 red capsicums, cut into 2.5 cm squares
- 300 g Swiss brown mushrooms
- 300 g small Brussels sprouts, blanched
- 250 g cherry tomatoes
- handful fresh lemon myrtle leaves
- olive oil, for brushing
Pepper berry sauce
- ½ cup frozen pepperberries
- 250 ml (1 cup) red wine
- 500 ml (2 cups) beef stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. For the pepperberry sauce, place the pepperberries and wine in a saucepan and bring to the boil over high heat. Reduce the heat to low and simmer until reduced by half. Add the stock and simmer until reduced to about 250 ml (1 cup). Strain and discard the berries and return the sauce to the pan.
2. Meanwhile, thread the beef, vegetables and lemon myrtle leaves onto the skewers, alternating the order as you go. Brush the skewers all over with oil and season with salt.
3. Heat a large chargrill pan or a barbecue and a grill to high. Cook the skewers until golden on all sides. Brush with the pepper berry sauce, then place under the grill and cook, turning and brushing with more sauce until glazed and cooked to your liking. The beef should still have a slight pink blush on the inside. Rest for 10 minutes before serving.
Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.