2 lamb back straps
250g beef fillet
500g calves liver, halved
500g lamb’s kidney, halved to make a butterfly
2 blood sausage,
1 loaf crusty sourdough bread
2 onions, peeled, halved and grilled
4 large grilling tomatoes, halved
1 sprig of parsley, to garnish, can be re used
After cutting your meat, season with generous amounts of salt, pepper and olive oil. Sear the meat on a hot BBQ. Turn meat every few minutes. Cook tomato and onion on the edge of the BBQ where it is cooler. Cut a thick piece of bread and toast on BBQ.
Once toasted, lather butter on toast. Plate up your meat and veggies and garnish with sprig of parsley.