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Ingredients
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Proteins (choose two for the combo plate)
Marinade / Seasoning / Sauces
Side 1: Garlic Mashed Potatoes (one of the choice sides)
Side 2: Steamed Seasonal Vegetables (one of the choice sides)
Garnish & Serving
Method
Proteins (choose two for the combo plate)
Grilled Chicken Breast
1. Prepare chicken: pat 2 boneless skinless breasts dry. In a bowl, combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/2 tsp black pepper. Rub marinade over chicken and let rest 15 minutes. 2. Heat a grill pan or outdoor grill over medium-high heat. Brush grates with oil. Grill chicken 5–7 minutes per side until internal temperature reaches 74°C (165°F). Rest 5 minutes, slice and keep warm.
BBQ Pulled Pork (quick method)
1. If using pre-cooked pulled pork, heat in a saucepan with 1 cup BBQ sauce and 2 tbs butter over low heat until warmed through, stirring occasionally. If making from raw pork shoulder, slow-cook 1 kg pork with 1/2 cup water, 1/2 cup onion, 1 tbs paprika, salt and pepper for 6–8 hours, shred and toss with BBQ sauce. 2. Keep warm for plating.
Pan-seared Salmon Fillets
1. Pat 2 salmon fillets dry. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper. 2. Heat 1 tbs olive oil in a skillet over medium-high heat. Place salmon skin-side down and sear 4–5 minutes until crispy; flip and cook 2–3 minutes more for medium. Remove and rest 2 minutes, brush with a little lemon juice.
Crispy Fried Shrimp
1. Set up dredging station: 1 cup flour, 2 beaten eggs, 1 cup panko. Season shrimp with 1/2 tsp salt and 1/4 tsp pepper. Coat shrimp in flour, dip in egg, then coat in panko. 2. Heat 1 inch of oil in a skillet to 180°C (350°F). Fry shrimp in batches 1.5–2 minutes per side until golden and cooked through. Drain on paper towels and keep warm.
Marinade / Seasoning / Sauces
Use the olive oil, lemon juice, garlic, smoked paprika, salt and pepper to create marinades and seasoning mixes as specified in each protein's directions. Warm BBQ sauce with butter before tossing with pulled pork. Keep sauces hot and separate for plating.
Side 1: Garlic Mashed Potatoes
1. Place 800 g peeled cubed russet potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer 15–20 minutes until potatoes are fork-tender. 2. Drain well and return potatoes to warm pot. Mash with 2 tbs butter, 1 cup milk and 1 tbs cream until smooth. Stir in 1 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste. Stir in chopped chives if using and keep warm for plating.
Side 2: Steamed Seasonal Vegetables
1. Prepare vegetables: cut broccoli into florets, slice carrot, trim green beans. Place in a steamer basket over simmering water. 2. Steam 4–6 minutes until bright and tender-crisp. Toss with 1 tbs butter (optional) and 1/2 tsp salt. Serve with a lemon wedge.
Garnish & Serving
1. Choose two proteins and two sides for each combo plate. Place protein portions on a warmed plate, add two sides (for example, 1 cup mashed potatoes and 1 cup steamed vegetables). Spoon any sauce (BBQ) beside the protein or lightly over the pulled pork. Garnish with chopped parsley and offer pickles or relish on the side. 2. Serve immediately while hot.