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Erin MacDonald

Hailing from the rugged Canadian island of Newfoundland, Chef Erin is a Native American of the Mi’kmaq Qalipu Tribe (Pronounced: ha-lee-boo, Meaning: Caribou). As a Native American it should come as no surprise that her introduction to the kitchen was with wild game, such as caribou and moose, as well as traditionally procured wild produce, berries, mushrooms, and herbs.

Her quest to understand international cuisine took her to the island of Taiwan and then to Dubai, where she was formally trained in classic French culinary techniques. She currently lives in Abu Dhabi, where she has worked for the Canadian hotelier, Fairmont, and at the British culinary superstar Chef Marco Pierre White’s restaurant.

Join Chef Erin in Shifting Sands as she searches for the desert truffle in the fabled Empty Quarter; fishes for barracuda in the Strait of Hormuz; visits the exotic spice island of Zanzibar; explores the hidden souks in the Sultanate of Oman; and discovers the secret delights of the Honey Mountains.

Video Description

Classically trained in the French tradition of cooking, Chef Erin MacDonald also likes to experiment and constantly try new dishes. Learn some of her favourite, international dishes in this masterclass, from the comfort of home.

In this episode of her masterclass Chef Erin makes bbq steak roll ups. This easy to follow recipe is sure to fill you up and be a hit with your family or guests. 

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1 red pepper

1 yellow pepper

1 green Pepper

10 - 12 baby asparagus

2 chopped scallions (white and green bits)

8 - 10 thinly slices of beef tenderloin steak

2 tbsp of bbq sauce

Pinch of salt and pepper

8 - 10 bamboo skewers


Chop your bell peppers into Julienne strips.

Chop the asparagus to the same length of the peppers.

Chop the scallions the same length as the two above ingredients.

Place one or two strips of peppers, scallions and asparagus in the centre of the steak strip and roll up.

Secure with the bamboo skewers.

Brush the steak rolls with bbq sauce.

Sprinkle with salt and pepper.

Cook in a preheated oven at 400°F for 6/7 minutes.