Should I let the meat rest beforehand before I prepare it?

Name: The butcher's barbecue with Hendrik Dierendonck and daiquiri in Hannah's style
Yield: cocktail: 1P bbq: 10P
Ingredients: (for 1 person); 5 cl dark rum; 3 cl fresh lime juice; 2 cl coconut sugar syrup and toasted fennel seeds; ice cubes; lime slices; syrup with coconut and fennel seeds:; 1 tbsp roasted fennel seeds; 500 g sugar; 500 ml water; (10 people); For the aperitif:; Secreto; 500 g Secreto Iberico; Pepper; a splash of olive oil; 5 fresh sprigs of thyme; Kidneys; 1 skewer with 5 lamb kidneys; a splash of sherry vinegar; a pinch of fleur de sel; 2 spring onions; zest of ½ lemon; a splash of olive oil; Lamb rack and saddle; Half of a whole lamb rack and lamb saddle; 2 cloves of garlic; olive oil; a handful of fresh thyme; pepper from the mill

Yes, it's a good idea to take the meat out of the fridge beforehand and let it come to room temperature before you put it on the barbecue.

The butcher's barbecue with Hendrik Dierendonck and daiquiri in Hannah's style

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cocktail: 24h bbq: 45min

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Easy

Real men love dark rum, and so do I. 😊

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Ingredients

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Quantity: cocktail: 1P bbq: 10P

Ingredients (for 1 person)
5 cl dark rum
3 cl fresh lime juice
2 cl coconut sugar syrup and toasted fennel seeds
ice cubes
lime slices

syrup with coconut and fennel seeds:
1 tbsp roasted fennel seeds
500 g sugar
500 ml water

Ingredients butcher's barbecue (10 people)
For the aperitif:
Secreto
500 g Secreto Iberico
Pepper
a splash of olive oil
5 fresh sprigs of thyme

Kidneys
1 skewer with 5 lamb kidneys
a splash of sherry vinegar
a pinch of fleur de sel
2 spring onions
zest of ½ lemon
a splash of olive oil

Lamb rack and saddle
Half of a whole lamb rack and lamb saddle
2 cloves of garlic
olive oil
a handful of fresh thyme
pepper from the mill
fleur de sel
1 sprig of rosemary

Grilled peppers
3 green pointed peppers
pepper salt olive oil

Salad of roasted beetroot and asparagus:
a bunch of green asparagus
a splash of vinegar
½ block of feta cheese
olive oil

Roasted red beet:
5 red beets
500 g coarse salt

Lettuce hearts with herb mayonnaise
3 lettuce hearts
200 ml fresh mayonnaise
a handful of finely chopped herbs (basil, chervil, chives, mint, dill,...)
40 g grated parmesan
a splash of olive oil
pepper

(for 1 person)
5 cl dark rum
3 cl fresh lime juice
2 cl coconut sugar syrup and toasted fennel seeds
ice cubes
lime slices

syrup with coconut and fennel seeds:
1 tbsp roasted fennel seeds
500 g sugar
500 ml water

(10 people)
For the aperitif:
Secreto
500 g Secreto Iberico
Pepper
a splash of olive oil
5 fresh sprigs of thyme

Kidneys
1 skewer with 5 lamb kidneys
a splash of sherry vinegar
a pinch of fleur de sel
2 spring onions
zest of ½ lemon
a splash of olive oil

Lamb rack and saddle
Half of a whole lamb rack and lamb saddle
2 cloves of garlic
olive oil
a handful of fresh thyme
pepper from the mill
fleur de sel
1 sprig of rosemary

Grilled peppers
3 green pointed peppers
pepper salt olive oil

Salad of roasted beetroot and asparagus:
a bunch of green asparagus
a splash of vinegar
½ block of feta cheese
olive oil

Roasted red beet:
5 red beets
500 g coarse salt

Lettuce hearts with herb mayonnaise
3 lettuce hearts
200 ml fresh mayonnaise
a handful of finely chopped herbs (basil, chervil, chives, mint, dill,...)
40 g grated parmesan
a splash of olive oil
pepper

Preparation method

How do you make this?

Preparation method

Syrup: Boil sugar and water briefly, add coconut flakes and fennel seeds, let infuse for 24 hours, strain.
Shake all ingredients for 15 seconds.
Strain into a tumbler glass

Finishing

Finish with an ice cube and a slice of lime.

Preparation method

Secreto Iberico: Grill the secreto crispy for 5 minutes.
Sprinkle with thyme, pepper, and drizzle with olive oil.
Kidneys: Grill the kidneys for 6 minutes on both sides.
Finely chop spring onions.
Lamb rack and saddle: Cut the half lamb saddle from the rack, debone the saddle, season the inside of the saddle and the belly flap with pepper and salt, grate some garlic over it and add a few sprigs of thyme, roll it up and tie it.
Rub with olive oil and grill all around for about 15 minutes, let rest and slice.
Rub the chops with olive oil, season with pepper, and cook for 5 minutes to medium rare.
Grilled vegetables: Rub asparagus and green peppers with some oil and grill all around for 3 minutes.
Lettuce hearts with herb mayonnaise: Cut the lettuce hearts in half and grill for 3 minutes on the BBQ. Finely chop the herbs and mix with the mayonnaise.
Baked beetroot: Distribute the salt on a baking tray.
Arrange the beets in it and let cook for 45 minutes to an hour in the BBQ (depending on the thickness of the beet).

Finishing

Secreto Iberico: Serve the secreto in strips, season with pepper and possibly a drizzle of olive oil and thyme or plain.
Kidneys: Cut the kidneys in half and finish with a splash of vinegar, a pinch of fleur de sel, chives, lemon zest, and olive oil.
Lamb rack: After cooking the fillet: remove the string and slice. Present on a plate or board.
After cooking the chops, beautifully present on a plate and finish with sprigs of thyme and drizzle with olive oil.
Grilled vegetables: Cut asparagus in half, peel the beets and cut into pieces, cut the peppers into pieces.
Present red beets and asparagus in a bowl and finish with a splash of vinegar, crumbled feta cheese, and pepper.
Present the green peppers on a plate, season with pepper.
Lettuce hearts with herb mayonnaise: Arrange the lettuce hearts on a plate and finish with the herb mayonnaise, grated parmesan, olive oil, and pepper.

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