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Chef Susur Lee camping recipes: Vegetable Polenta and Singapore-Style Beef Kebab

06/26/2012 12:29 EDT | Updated 08/26/2012 05:12 EDT
Celebrity chef Susur Lee recently whipped up a five-course camping-style meal for reporters as part of a promotional event for Coleman and Broadstone cooking equipment and Canadian Tire. Here are two of the recipes he prepared:

Vegetable Polenta Cakes

Serves five

1.1 l (5 cups) water

250 ml (1 cup) cornmeal

30 ml (2 tbsp) peas

30 ml (2 tbsp) corn

30 ml (2 tbsp) red pepper (diced)

30 ml (2 tbsp) parmesan

salt

white pepper

nutmeg

olive oil

Bring water to a boil, season with salt.

Whisk in cornmeal, peas, corn and red pepper.

Continue stirring until no longer grainy.

Add parmesan, white pepper and nutmeg to taste.

Once polenta has thickened (approximately 30 minutes), pour mixture into a plastic wrap-lined baking dish.

Add a second layer of plastic wrap on top and smooth down directly onto polenta. Chill for two hours.

When ready to make polenta cakes, lift polenta out of the dish, remove plastic wrap and place polenta on cutting board. According to desired shape, use either round cookie cutter or cut polenta into large squares.

Place saute pan over medium heat and add 15 ml (1 tbsp) olive oil.

When oil is hot, add cakes and cook until golden brown on both sides (turning as little as possible).

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Singapore-Style Beef Shish Kebab

Serves five

850 g (30 oz) beef striploin

2 zucchini (cubed)

1 pint cherry tomatoes

1 fresh pineapple (sliced)

10 long tamarind skewers

Marinade

1 stalk fresh lemongrass

4 slices galangal

4 slices ginger

6 shallot pieces

2 cloves garlic

10 ml (2 tsp) coriander powder

5 ml (1 tsp) cumin powder

5 ml (1 tsp) tumeric powder

5 ml (1 tsp) salt

30 ml (2 tbsp) sugar

30 ml (2 tbsp) roasted ground peanuts

30 ml (2 tbsp) oil

Method

Cube beef and set aside.

Mix all marinade ingredients in a food processor or blender to make a paste. Add beef cubes to paste and marinate for 12 to 24 hours.

When ready to skewer, include zucchini, pineapple and tomato between beef cubes. Brush grill with oil and cook for 15 minutes, turning frequently.

Squeeze fresh lime juice over skewers just prior to serving.

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Source: Canadian Tire

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