Prince of Wales’ BBQ Dinner

Prince of Wales' BBQ Dinner

Fire up the BBQ and indulge in this 3-course menu from Noble Restaurant’s Executive Chef Chris Smythe. Many of the ingredients for this meal can be found at your local farmers market, so get ready for a fresh, tasty and satisfying BBQ dinner. On the menu? Fire roasted chicken, grilled potato salad and a heirloom tomato salad.

On the BBQ Dinner Menu:
Fire Roasted Chicken, Grilled Potato Salad & Heirloom Tomato Salad

Fire Roasted Grain Fed Chicken with Niagara Stone Fruit and White Honey Glaze

Serves: 4 people OR Yields: 4

4 large Chicken Breasts
3 Peaches (Pitted and Skinned)
1 cup Peach Juice
1 Garlic Clove
1 Ancho Chili
1 tbsp White Honey
1 bunch Chives
2 oz Olive Oil
Pinch of Sea Salt
1 lb Organic Salad Greens

Chop the peaches, garlic and ancho chili and place into a small sauce pot and simmer for 5 minutes with the peach juice. Once the peach mixture has cooled, blend with the honey, chives and half the olive oil. Rub the rest of the Olive oil on the chicken breasts and season with sea salt then grill until cooked through. When the chicken is finished, lather a generous amount of the peach glaze on the breast and add a generous portion of the organic salad greens and serve.

Use remaining glaze to dress the greens.

Grilled Tender Skin Potato Salad

Serves: 4 people OR Yields: 4

1 lb small waxy Potatoes
4 oz Sour Gherkins
4 oz rendered crisp Pancetta
1 bunch Scallions
1 head Blonde Frisée
2 tbsp Grain Mustard
1 oz good Olive Oil
Pinch Sea Salt

In a pot of boiling water, cook the potatoes until just soft, let cool then toss in olive oil and mark on a hot clean grill. Once the potatoes have nice markings on them, take off the grill and let stand. Chop the gherkins, scallions and frisée lettuce then toss with the potatoes, grain mustard and sea salt. Garnish the salad with the crispy pancetta and serve.

Sweet Basil Marinated Tomatoes, Fresh Mozzarella & Watercress Salad

Serves: 4 people OR Yields: 4

1 lb Heirloom Tomatoes
1 bunch Sweet Basil
1 ball Buffalo Mozzarella
4 oz good Olive Oil
2 oz aged Balsamic Vinegar
1 bunches Watercress
Pinch Coarse Salt
Fresh Milled Pepper

Slice the tomatoes and place on salad plates. Slice the mozzarella and layer it on the tomatoes, tear the basil leaves and add to the salad. Wash and dry the watercress then add a couple of sprigs to the plate, finish with a drizzle of olive oil, balsamic vinegar and salt & pepper.

Tips: Never refrigerate your tomatoes, they are best at room temperature.

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