Located in Angsana Laguna Phuket Hotel, Bangtao Bay
Open time: Daily lunch 12-4pm Dinner 6-11pm
Resevation: Tel: 0 7635 8500www.angsana.com
Angsana Laguna Phuket's signature restaurant, offering an extensive selection of fine wine and quality steak in an elegant indoor or al fresco setting.
FOR THE MARINADE
FOR THE MEAT
FOR THE SIDE DISH
FOR THE SAUCES
Marinate the lamb, beef, pork and chicken breast with red wine, crushed garlic, chopped fresh rosemary salt and pepper, and let it marinate overnight.
Cut the onion, eggplant, bell peppers and zucchini into medium size pieces and sprinkle with olive oil, salt and chopped thyme. Bake it at 180 degrees until the vegetables start to be coloured, then add the tomato paste and more olive oil. Mix well and transfer the vegetable mix into a pan, sauté for a minute and the vegetables are ready to be served.
In the meantime pre-boil the potatoes, then bake them with chopped garlic, chopped rosemary and olive oil at 180 degrees for about 45 minutes.
Pre heat the charcoal grill and grill the meat both sides to your liking, then let the meat rest for about 3-4 minutes to release the juices. Boil the sausage and then finish it on the grill.
For the Hollandaise sauce, whisk together in a small bowl the egg yolks, water and dry wine until the mixture start to produce small balls, then add gradually drop by drop the clarified butter, salt and pepper and continue whisking until the sauce becomes thick.
For the BBQ sauce mix together all the ingredients, blend them and then reduce the sauce gradually on the stove.
Preheat the serving grill platter in an oven, and then arrange both side dishes, both sauces and the grilled meat on it, sprinkle with chopped parsley and thyme, add the lemon wedges and serve.
About Chef Marco Cacia
Born in Italy and passionate about Italian and French cuisine, as well as a profound love of Thai cooking, Sous Chef Marco Cacia will enhance the menu offerings for Bodega & Grill restaurants and develop new signature food and wine pairings.
Says Chef Marco, “I am proud to join the Angsana family, which is known to be one of the best worldwide brands. Being part of this team, renowned for its exceptional culinary performance, will drive me to further explore the culinary world. I’m excited and look forward to creating dishes that incorporate my personal style, where guests can soon experience new pairings to accompany classic dishes.”