Category: BBQ

BBQ yogurt-marinated lamb chops

BBQ yogurt-marinated lamb chops

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Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 1 tsp heapedcumin seeds
  • 1 tsp heapedcoriander seeds
  • 1 garlic clove crushed with a little salt
  • 2 tbsp yogurt
  • large pinch chilli flakes
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • Juice of 1/2 lemon and wedges, to serve
  • 8 lamb chops loin or cutlets
  • Handful of coriander leaves to serve

Instructions
 

  • Place the cumin and coriander seeds in a mortar and grind with a pestle to a coarse powder. Transfer to a bowl and stir in the garlic, yogurt, chilli, paprika, oil and lemon juice. Add the lamb chops and rub in the marinade.
  • Marinate in the fridge for at least two hours.
  • Heat a griddle pan or barbecue until medium-hot.
  • Season the lamb with a little salt and grill for 2-3 minutes on each side until char marks appear, but still pink inside.
  • Leave to rest for a couple of minutes before serving.
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Author Posted on Categories BBQ

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

 

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

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Course Main Dish, Platter
Cuisine Modern Australian, Sth American
Servings 4

Ingredients
  

Steaks

  • 4 Scotch Fillet/Rib-eye steaks 1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper

Chimichurri Sauce

  • 1/2 cup extra virgin olive oil
  • 1 large lemon zest and juice
  • 3 cloves garlic minced
  • 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon fresh cracked black pepper or to taste
  • 1/4 teaspoon ground cumin optional

Instructions
 

To make the sauce

  • Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
  • In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
  • Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.

For the steaks

  • Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
  • Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
  • The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
  • Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
  • Serve with the Chimichurri sauce.
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Author Posted on Categories BBQ, beef

BBQ Brined Chicken Breast W. Lemon Garlic Green Beans

BBQ Brined Chicken Breast W. Lemon Garlic Green Beans

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Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 6 large chicken breasts
  • For the marinade:
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar we used white balsamic
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon dijon mustard
  • 1 teaspoon dried thyme
  • 3 small garlic cloves chopped, or 2 large
  • Juice of 1 lime
  • Large handful parsley chopped (roughly 4 "loose/heaping" Tablespoons
  • salt & pepper to taste

Beans

  • 500 g green beans trimmed, washed, and dried
  • 1 large lemon sliced
  • 1 Tablespoon garlic chopped *
  • 6-8 garlic cloves unpeeled
  • 1 Tablespoon Olive Oil
  • salt & pepper to taste

Instructions
 

  • In a large Ziploc bag add soy sauce, balsamic vinegar, olive oil, brown sugar, Worcestershire, dijon mustard, dried thyme, chopped garlic, lime juice, and salt/pepper to taste.
  • Seal bag tightly and shake. Open bag and add chicken. Seal tightly. Refrigerate for at least 1 hour, but preferably 1-2 days, flipping bag over 1-2 times a day.
  • To BBQ Chicken
  • Preheat grill to medium-high heat. When hot, grab a chicken breast (one at a time) from the bag with tongs and shake off excess marinade into bag. Add to grill.
  • Grill chicken, flipping once, for 5-8 minutes on each side*, or until chicken is cooked through, being careful not to overcook. Remove from grill and let rest 5 minutes then serve immediately.
  • For the beans Preheat oven to 180 C.
  • Add green beans, chopped garlic, olive oil, and salt & pepper to baking sheet. Toss evenly to coat.
  • Place the whole unpeeled garlic cloves and lemon slices throughout the pan.
  • Roast for 15 minutes. Flip.
  • Roast 15-20 min more, until green beans are roasted brown. Let stand for 2-3 minutes. Stir to evenly distribute lemon juice. Serve.
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PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

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Course Main Dish, Platter
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 500 G raw peeled and deveined prawns
  • 2/3 cup seasoned panko breadcrumbs
  • 1 large egg lightly beaten
  • 2 tablespoons dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoons dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 cup light sour cream
  • 2 teaspoons chipotle sauce
  • 1/2 lime juiced
  • 6 burger buns toasted
  • 1 avocado sliced for topping

coconut peach salsa

  • 2 ripe peaches peeled and chopped
  • 3 tablespoons toasted coconut
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons freshly chopped coriander
  • 1/2 lime juiced
  • salt + pepper to taste

Instructions
 

  • Add prawns to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking).
  • Heat a skillet oven medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.
  • To make the salsa, in a bowl, mix all ingredients together and season to taste.
  • In a seperate bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper.
  • Spread on top of burgers, then layer with avocado and peach salsa!
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Smoky Spice Rubbed BBQ Salmon with Black Beans and Corn

Smoky Spice Rubbed BBQ Salmon with Black Beans and Corn

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Course Main Dish
Cuisine Sth American
Servings 4

Ingredients
  

For the salmon

  • 1 tsp smoked paprika
  • 1.5 tsp brown sugar
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp unsweetened cocoa powder
  • 1 lime juice of
  • 4 salmon fillets
  • olive oil spray
  • lime wedges for serving

For the black beans and corn

  • 400 g can black beans drained and rinsed
  • 2 fresh corn kernels
  • 1/4 cup red onion finely grated
  • 3 tbsp finely chopped corinader
  • 1 tsp olive oil
  • 2 tbsp fresh squeezed lime juice
  • sea salt flakes to taste

Instructions
 

  • Combine all the spices in a small bowl.
  • Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
  • Meanwhile, in a large saute pan, heat oil over medium heat.Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 – 8 minutes.
  • Remove from heat and toss in coriander and lime juice.
  • Heat a clean BBQ grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat.
  • When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout.
  • Serve with black beans, corn and lime wedges.
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Grilled haloumi burger with onion & mushroom mix topped with fresh thyme

Grilled haloumi burger with onion & mushroom mix topped with fresh thyme

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Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 3 200 g packets haloumi halved horizontally, cut into 1cm-thick slices
  • 1 tbs sunflower oil
  • 50 g unsalted butter softened
  • 6 burger buns halved crossways
  • Thyme leaves to serve

Onion & mushroom mix

  • 1 tsp ⁄2each coriander seeds and Sichuan peppercorns
  • 2 onions chopped
  • 40 g unsalted butter
  • 1 tbs balsamic vinegar
  • 250 g field or portobello mushrooms
  • 1 tbs sunflower oil
  • 2 egg yolks

Instructions
 

  • For the onion and mushroom mix, heat a frypan over high heat. Add coriander seeds, Sichuan peppercorns and a pinch of whole black peppercorns, and cook, stirring occasionally, for 1-2 minutes or until toasted. Using a mortar and pestle, pound spice mixture to a fine powder and set aside until needed.
  • Place onion and butter in a saucepan over medium heat and cook, covered, stirring every 5 minutes, for 30-40 minutes or until soft and translucent. Add vinegar and cook, uncovered, stirring regularly, for 15 minutes or until caramelised, then keep warm (if onions start to dry out during first stage of cooking, add vinegar earlier).
  • Heat a large frypan over high heat. Toss mushrooms with oil in a bowl and season. Add mushrooms to pan and cook, stirring occasionally, for 4 minutes each side or until starting to caramelise. Transfer to a cutting board and, when cool enough to handle, coarsely chop. Transfer chopped mushroom to a bowl and toss through onion mixture, egg yolks and spice mix.
  • When ready to serve, heat a barbecue or chargrill pan to high heat. Brush haloumi with oil and grill for 2 minutes each side or until grill marks appear. Spread butter on faces of buns and grill, butter-side down, for 1-2 minutes or until grill marks appear.
  • Place a few haloumi slices on base of each bun. Spoon over a generous amount of onion and mushroom mix, and scatter with thyme leaves. Top with bun lids and serve immediately.
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BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives

BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives

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Course Main Dish, Platter
Cuisine Modern Australian

Ingredients
  

  • 1.6 kg butterflied leg of lamb

Marinade and baste

  • 1/2 cup of white wine
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 3 cloves garlic crushed
  • 1/2 cup firmly packed oregano or mix or mint parsley or rosemary

Potatoes

  • 1 kg potatoes peeled
  • 2 lemons cut into wedges
  • 2 cups black olives
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • flaked rock salt
  • 1/4 cup flat leaf parsley chopped Parsley, oregano, mint or rosemary leaves to serve

Instructions
 

  • Lay the butterflied leg of lamb out on a large board, taking a sharp knife score the surface of the meat and fat on a diagonal. In a large lidded plastic container combine all the marinade ingredients and mix well. Place the lamb into the marinade, cover with lid and put in the fridge for a few hours or overnight. Shake the container and turn the piece of lamb over half way through marinating time.
  • Heat barbecue grill plate to high add lamb and cook for a few minutes until lightly golden, turn over baste and cook for a further 3 minutes. Turn the heat to low and cook basting occasionally for 15 –20 minutes on each side. The lamb will be ready when it is firm to touch and not springy. Remove from the heat and place on a platter. Cover loosely with foil and leave to rest for about 15 minutes in a warm place.
  • Meanwhile cut potatoes into long wedges and place directly onto a roasting tray. Add lemon wedges and scatter olives through the tray. Dot with butter and drizzle with oil then sprinkle over a little salt. Toss well to coat with your fingers and place into a hot oven to roast for 50-60 minutes until golden.
  • Once the potatoes are cooked place onto a serving platter season to taste and scatter with freshly chopped parsley.
  • Carve the lamb to serve and place back onto a platter. Scatter fresh herbs over the meat to serve. Accompany with a simple green salad.

Notes

If you don't have a hooded BBQ, cook in a 180C oven for 45 min - 1 hour, then char in a frypan or griddle pan for 5 mins on each side then rest for 10 minutes before serving.
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Author Posted on Categories BBQ, Lamb

Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

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Course Entree, Main Dish, Platter
Cuisine Middle Eastern, Modern Australian
Servings 6

Ingredients
  

  • 1 kg lamb leg or shoulder cut into chunks
  • 80 ml olive oil approx. 5-6 tbsps
  • 2 cloves of garlic crushed
  • juice of 1 lemon
  • 2 red onions roughly chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme or some fresh thyme chopped
  • 1/2 tsp smoked sweet paprika
  • 1/2 tsp cumin
  • salt and freshly ground pepper
  • 10 metal or wooden skewers

For the tzatziki sauce

  • 1 cucumber
  • 2 cloves of garlic minced
  • 1/4 cup of aextra virgin olive oil
  • 500 g of strained yogurt 18 ounces
  • 1-2 tbsps of red wine vinegar
  • pinch aof salt

To serve

  • 10 pita breads
  • olive oil
  • 1 tsp dried oregano

Instructions
 

  • To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
  • Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
  • In the meantime prepare the tzatziki sauce for the lamb souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
  • To assemble the lamb souvlaki (skewers), you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each lamb souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
  • Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes, until cooked to your liking.
  • While your lamb souvlaki is cooking, prepare the pita breads. Preheat the oven to 220C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
  • Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.
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Author Posted on Categories BBQ, Lamb

Brie Stuffed Burgers With Sweet Chilli Corn Salsa

Brie Stuffed Burgers With Sweet Chilli Corn Salsa

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Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

BURGER

  • 700 g minced beef
  • 220 g Brie rind removed + cubed
  • 1 tablespoon worcheshire sauce
  • 4 slices cooked bacon
  • 4 hamburger buns toasted

SWEET CHILI MAYO

  • 1/2 cup good quality mayo
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Thai Sweet Chili Sauce
  • 2 tablespoons fresh basil chopped
  • pinch of salt + pepper

GRILLED CORN SALSA

  • 2 ears grilled corn
  • 1 peach diced
  • 4-8 cherries pitted + diced
  • 1 jalapeno seeded + diced
  • juice of half a lemon
  • 1/3 cup fresh basil chopped
  • pinch of salt

Instructions
 

  • To make the burger patties, form 4 patties and flatten slightly. pull away some meat from the middle of each pattie and add some cubes of brie. Form the patties over the brie and then flatten slightly to a burger. You should end up with the brie in the centre of the meat so it doesn’t escape when grilling.
  • Drizzle each patty with worcheshire sauce. Cover and place in the fridge while you prepare the mayo and salsa.
  • To make the mayo: combine the mayo, lemon juice, sweet Thai chilli sauce, basil and a pinch of salt + pepper. Mix to combine. Keep covered in the fridge until ready to serve.
  • To make the salsa: add the corn, peach, cherries, jalapeno, lemon, basil and a pinch of salt to a bowl. Toss well to combine.
  • When ready to cook the burgers, preheat the grill to medium high heat. Once hot grill your burgers until they reach your desired doneness. Just remember that these are pretty big patties and they will take a little longer to cook than most. Allow around 8 minutes per side.
  • To serve, spread a little mayo on the bottom of your toasted buns. Top with the burger patty, bacon and then add the salsa. Add the top half of the bun and enjoy!
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Author Posted on Categories BBQ, beef

Sriracha, Honey & Lime Chicken Skewers

Sriracha, Honey & Lime Chicken Skewers

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Course Main Dish, Platter
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 3 tablespoons soy sauce
  • 1/4 cup plus 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime zest from one lime
  • 3 tablespoons fresh lime juice from 2 limes
  • 4 garlic cloves peeled and roughly chopped
  • 2 piece thumb sizedfresh ginger peeled and roughly chopped
  • 1.5 tablespoons Sriracha sauce
  • 1.5 teaspoon salt
  • 1.5 kg boneless skinless chicken thighs trimmed and cut into 5cm chunks
  • 2 tablespoons chopped coriander plus a few whole sprigs for garnish
  • Limes sliced into wedges, for garnishing

Instructions
 

  • In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
  • Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the fridge for at least 6 hours or overnight.
  • Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
  • Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it - if they are browning too quickly, turn the heat down.)
  • Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or place it alongside. Scatter the chopped coriander over top and garnish the platter with lime wedges and coriander sprigs.
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