duck skewer cooked on charcoal, sweet potato stuffed with smoked cheddar cheese, traditional chimichurri |

Preparation time: 90 min

Preheat your barbecue at 500 °F

• Preparation

  Pluck all of the fresh herbs for the chimichurri.  Peel and mince the garlic.  Finely slice the onion and green onions.  Cut the bacon into thin strips and cook in a skillet until nice and caramelized.  Form petals from the red onion.  Remove the seeds from the center of the jalapenos.  Grate the smoked chedar.

• Sweet potatoes

  Cut the sweet potatoes in two lengthwise and drizzle with oil.  Sprinkle with salt and pepper.  Bake them in the oven for roughly 40 minutes or until tender.  Dig a nice well in each half potato and save the removed flesh in a mixing bowl.

  In the mixing bowl, combine the sweet potato flesh with the bacon, sour cream, green onion and smoked chedar.

  Transfer the stuffing back to the center of the wells in the half potatoes and then grill on the barbecue for 8-10 minutes.

• Skewers

  Remove the excess fat from the duck breasts.  Cut them into 2cm cubes.  Skewer the cubes on bamboo or stainless steel skewers.  Season with salt and pepper and then cook on your preheated charcoal grill.  You want the meat thermometer to read 52C.  Let rest for 2 minutes before serving.

• Chimichurri

  Combine all of the ingredients in a blender, food processor or blend with your hand mixer.  Blend until almost smooth while retaining a nice fresh bite.  Season to taste with salt and pepper.