Truffle & Ġbejna BBQ Pinwheels
Ingredients for 3-4 persons:
800g Beef Skirt or Flank (ask the butcher to open it for you)
50g Mushrooms
1tbsp Truffle Sauce
Fresh Basil
2 Gozitan Peppered Cheeselets (ġbejniet tal-bżar)
600g Medium-Size Potatoes
20g Butter
Freshly Chopped Parsley
Salt & Pepper to Taste
Directions:
Open the beef on a piece of cling film and place another cling film or a plastic bag on top of it.
Flatten it with the help of a meat mallet.
Season with salt & pepper.
Finely slice the mushrooms.
Brush the beef with the truffle sauce and place the mushrooms on top covering the whole piece of beef.
Leave about 5cm from the top.
Place a layer of basil leaves followed by the grated peppered cheese.
Roll the meat tightly securing the ends.
Refrigerate for about an hour, or leave it overnight to get more flavour.
Boil the potatoes (skin on) for 25-30 minutes depending on their size. You should be able to prick them easily with a fork or toothpick.
Drain the water and squash them using a potato masher.
Heat up your BBQ.
Insert 4-5 wooden skewers or chopsticks in the meat depending on the desired pinwheel thickness.
To avoid the skewers from burning, soak them in water for an hour before using them.
Carefully remove all the plastic cling film.
Melt the butter and add the chopped parsley to it.
Grill the meat for about 4 minutes per side depending on the desired doneness.
Cook the potatoes for a longer time to get a crispy crust.
Brush the meat and potatoes with the butter mixture while cooking for flavour and texture.