Greek lamb with crispy potatoes
Ingredients (serves 4)
• 3 garlic cloves, crushed
• 1/4 cup (60ml) olive oil
• 2 tbs chopped rosemary leaves
• 1 lemon, sliced
• 4 x 4-cutlet lamb racks
• 10 chat potatoes
• 150g vine-ripened cherry tomatoes
• 1 cup (160g) pitted kalamata olives
• Good-quality mint sauce, to serve (optional)
Method
1. Combine garlic with 2 tablespoons of the oil, rosemary and lemon in a bowl. Add lamb, season with salt and pepper, and toss to coat. Marinate for 15 minutes.
2. Preheat the oven to 180°C.
3. Meanwhile, part-cook the potatoes in a pan of boiling salted water for 5-6 minutes, then drain.
4. Flatten each potato with a potato masher and place in an oiled roasting pan. Drizzle with remaining 1 tablespoon of olive oil and season well. Roast in the oven for 15 minutes or until golden.
5. Meanwhile, heat a large frypan over medium-high heat. Sear the lamb on all sides. Place lamb and any pan juices on top of the potatoes with lemon slices and roast for 10 minutes (for medium-rare, or until cooked to your liking). Remove lamb, cover loosely with foil and rest for 5 minutes. Add tomatoes and olives to the potatoes, then return pan to the oven for a further 5 minutes until tomatoes soften. Serve the lamb on the potato mixture, with mint sauce if desired.
Balsamic roast chicken
Ingredients (serves 4)
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 4 chicken Marylands, trimmed
• 600g chat potatoes, halved
• 250g punnet cherry tomatoes
• 1 lemon, rind finely grated, juiced
• 2 tablespoons flat-leaf parsley leaves, chopped
• 100g rocket leaves
Method
1. Place vinegar, mustard, 1 tablespoon oil, garlic and salt and pepper in a large snap-lock bag. Shake to combine. Place chicken in bag. Shake to coat. Seal bag and refrigerate for at least 4 hours.
2. Preheat oven to 200°C. Tip chicken and marinade into a large roasting pan. Place potatoes, remaining oil and salt and pepper in a second roasting pan. Turn to coat.
3. Place chicken in oven on top shelf and potatoes on shelf below. Roast for 30 to 35 minutes. Turn potatoes and add tomatoes. Roast chicken and vegetables for a further 10 minutes or until chicken is cooked through and potatoes are golden.
4. Combine lemon rind and parsley. Sprinkle over vegetables. Place on plates with rocket and chicken. Drizzle with lemon juice. Serve.
Barbecued beef fillet with mustard mayonnaise
Ingredients (serves 4)
• 1 1/4 cups (300g) Thomy Delikatess Mayonnaise
• 2 tsp THOMY Prepared Mild Mustard
• 2 tbs wholegrain mustard
• 1 tbs finely chopped tarragon
• 2 tbs fresh thyme leaves
• 2 garlic cloves, crushed
• 100ml olive oil
• 1 whole eye-fillet of beef (about 1.2kg), trimmed
• Watercress leaves, to garnish
Method
1. Place the mayonnaise in a bowl. Add both mustards and tarragon, and stir to combine. Cover and refrigerate until ready to serve.
2. Preheat the barbecue on high heat.
3. Place the thyme leaves, garlic and olive oil in a bowl and season with salt and pepper. Coat the beef in this mixture, then cook on the barbecue, turning, for 12-15 minutes, until all sides are charred but the inside is still rare. Remove from heat and rest for 10 minutes.
4. Slice the beef thickly. Place on a serving platter and serve with the mustard mayonnaise and garnish with watercress.
Barbecued issor marinated lamb leg
Ingredients (serves 4)
• 5 garlic cloves, crushed
• 1 tablespoon paprika
• 1 large lemon, juiced
• 1/4 cup olive oil
• 1.5kg boned lamb leg, butterflied
• olive oil cooking spray
• jacket potatoes, to serve
• Green olive mayonnaise
• 3/4 cup whole-egg mayonnaise
• 1/2 cup stuffed green olives, chopped
• 1 teaspoon paprika
• 1/2 small lemon, juiced
Method
1. Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.
2. Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.
3. Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood (see tip). Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Slice lamb thinly across the grain.
4. Serve lamb with green olive mayonnaise and jacket potatoes.
Issor barbecued mustard veal cutlets
Ingredients (serves 4)
• 60ml (1/4 cup) dry white wine
• 2 tbs tamari (wheat-free soy sauce)
• 1 tbs wholegrain mustard
• 1 garlic clove, crushed
• 4 (about 225g each) veal cutlets, excess fat trimmed
• Salt & freshly ground black pepper
• Panzanella salad, to serve
Method
1. Combine the wine, tamari, wholegrain mustard and garlic in a large glass or ceramic bowl.
2. Add the veal cutlets and toss to coat in the marinade. Cover with plastic wrap and place in the fridge for 10 minutes to develop the flavours.
3. Preheat a barbecue grill or chargrill pan on high. Remove the veal cutlets from the marinade and reserve the marinade. Season veal cutlets with salt and pepper. Cook on grill for 2 minutes each side. Reduce heat to medium and cook, basting the cutlets frequently with the reserved marinade, for a further 4-5 minutes each side for medium or until cooked to your liking. Divide the veal cutlets among serving plates and serve with panzanella salad.
Lamb skewers with lemon and garlic
Ingredients (serves 4)
• 500g lamb leg steak, diced
• 1 red capsicum, cut into 2cm pieces
• 2 garlic cloves, crushed
• 1 lemon, juiced
• 1/2 teaspoon dried mint
• 1/2 cup low-fat Greek-style yoghurt
• 4 large coliban potatoes
• olive oil cooking spray
• 80g You'll love Coles classic salad leaves
• 1 Lebanese cucumber, thinly sliced
Method
1. Thread lamb and capsicum alternately onto skewers. Combine half the garlic, 1/4 cup lemon juice and mint in a ceramic dish. Add skewers and turn to coat in garlic mixture. Season with salt and pepper. Cover and refrigerate for 30 minutes, if time permits.
2. Combine remaining garlic and yoghurt in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
3. Pierce each potato with a fork and place on a microwave-safe plate. Microwave, uncovered, on HIGH (100%) for 8 to 10 minutes or until just cooked through. Allow to cool slightly. Cut potatoes into 1cm-thick slices.
4. Preheat barbecue grill and plate on medium-high heat. Spray skewers with oil. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Spray potato slices with oil. Cook on barbecue plate for 2 minutes each side or until golden. Remove potato to a plate.
5. Divide salad leaves and cucumber between plates. Top with skewers. Serve with potato and yoghurt.
Barbecued loin pork
Ingredients (serves 12)
• 1/4 cup olive oil
• 1 lemon, rind finely grated
• 1 small red chilli, deseeded, finely chopped
• 2.5kg to 3kg rolled loin pork
• 1 1/2 tablespoons fine table salt
Method
1. Combine oil, lemon rind and chilli in a bowl. Cover and stand for 1 hour.
2. Preheat barbecue plate on high heat. Place a rack in a roasting pan or large disposable foil tray. Wipe pork rind with paper towel (it's important pork is dry). Brush oil mixture over pork rind. Sprinkle evenly with salt. Place pork on rack. Pour enough water into pan to cover base.
3. Place roasting pan on barbecue plate. Cover with barbecue hood or an upturned large roasting pan. Reduce heat to medium. Cook pork, topping up pan with water every 30 minutes, for 2 hours 15 minutes to 2 hours 30 minutes or until just cooked through (juices should run clear when thickest part is pierced with a skewer).
4. Stand pork for 20 minutes. Remove string and carve. Serve with cranberry and apple sauce.
Barbecue issor marinated chicken fillets
Ingredients (serves 4)
• 4 small chicken fillets
• 1/2 cup smoky barbecue sauce
• 500g Desiree potatoes, cut into 2cm pieces
• 3 corn cobs, peeled, washed
• 2 zucchini, trimmed, sliced lengthways into strips
• 1 tablespoon olive oil
• 2 garlic cloves
• 1/2 cup flat-leaf parsley leaves, chopped
• 125g punnet cherry tomatoes
Method
1. Cut each chicken fillet in half through the centre to form 2 thinner fillets. Place into a ceramic dish. Pour over barbecue sauce. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits. Heat barbecue plate and grill on medium-high heat.
2. Meanwhile, wash potatoes. Place into a microwave-safe dish. Cover. Microwave on HIGH (100%) power for 5 minutes. Drain well.
3. Place corn onto a microwave-safe plate. Cover. Cook for 6 minutes or until tender. Drain. Slice corn into 3cm-thick pieces. Place corn, potatoes and zucchini into a large bowl. Add oil, garlic, parsley, and salt and pepper. Toss to coat.
4. Cook potatoes, corn and zucchini on barbecue plate for 4 to 5 minutes, turning frequently, or until golden. Add tomatoes. Cook for 3 minutes or until warmed through.
5. Cook chicken on grill plate for 2 minutes each side or until just cooked through. Serve chicken with barbecued vegetables.
BBQ octopus wine marinated
Ingredients (serves 3)
• 300ml red wine
• 2 tbs balsamic vinegar
• 1kg baby octopus, cleaned
• 2 tbs soy sauce
• 1/4 cup (60ml) sweet chilli sauce
• 1/4 cup (60ml) tomato sauce (ketchup)
• 1 cup chopped parsley or coriander
Method
1. Place wine and balsamic in a saucepan with octopus. Bring to boil, reduce heat to low and simmer for 20 minutes. Drain octopus, place in a bowl with soy and chilli. Stir to combine. Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred. Garnish with parsley.
Spiced issor barbecued lamb
Ingredients (serves 8)
• 2.2kg leg of lamb, bone removed, meat butterflied
• 1 tablespoon olive oil
• 2 1/2 tablespoons bush blend spice mix
Method
1. Lay lamb flat in a large ceramic dish. Drizzle over half the oil. Rub in half the spice mix with your fingertips. Turn meat and repeat with remaining oil and spice mix. Cover and refrigerate for 30 minutes.
2. Preheat a barbecue grill on high heat. Cook lamb, fat side down first, for 3 minutes each side. Reduce heat to medium. Cook for 15 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 15 minutes. Thinly slice and serve
Home made Aussie beef burger
Ingredients (serves 4)
• 4 Lean Aussie Beef Burgers
• 2 onions, sliced
• 4 Mighty Soft hamburger rolls, halved
• 4 slices short cut rindless bacon
• 4 canned pineapple thins
• 4 eggs
• Iceberg lettuce leaves, torn, to serve
• Canned sliced beetroot, to serve 2 tomatoes, sliced
• Masterfoods Chunky Tomato
• Relish, to serve
• Hot chips, to serve
Method
1. Heat a large non-stick frying pan over a medium-high heat. Sprinkle the spice sachet from the packet over the burgers, if desired. Cook the burg ers for 4 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Add the onions to the pan and cook for 3-4 minutes or until soft.
2. Meanwhile, toast the cut side of the burger buns. Set aside. Cook the bacon under the grill until crisp and golden.
3. Cook the pine apple thins in the frying pan for 1 minute each side or until golden. Remove and set aside. Crack each egg into the pan. Cook for about 2 minutes or until just set.
4. Place the lettuce, beetroot, tomato and bacon on the base of each bun. Top with a pine apple thin, burger, some relish and onions, an egg and the bun lid. Serve with chips on the side.
Balsamic lamb with eggplant and spinach
Ingredients (serves 4)
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons rosemary leaves, roughly chopped
• 550g lamb loin fillets
• olive oil cooking spray
• 6 baby eggplant, trimmed, halved lengthways
• 100g baby spinach
• 250g hommus dip, to serve
Method
1. Combine vinegar, oil, rosemary and salt and pepper in a shallow ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 1 hour (or longer if time permits).
2. Preheat a barbecue plate on mediumhigh heat. Remove lamb from marinade. Barbecue for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
3. Spray eggplant with oil. Barbecue for 1 to 2 minutes each side or until tender.
4. Slice lamb. Arrange spinach on a serving platter. Top with eggplant and lamb. Season with salt and pepper. Serve with hommus.
Balsamic vinegar chicken
Ingredients (serves 4)
• 2 small (about 1kg each) chickens
• 1 bunch coriander
• 4 garlic cloves, crushed
• 1 to 2 long green chillies, chopped
• 1/4 cup olive oil
• 1/3 cup balsamic vinegar
• Green salad and lime wedges, to serve
Method
1. Cut chickens in half lengthways. Remove and discard back bones (you can ask a butcher to do this for you). Using a sharp knife, make a few cuts across each chicken. Place into a large glass or ceramic dish.
2. Wash coriander leaves, stems and roots. Dry well. Roughly chop leaves, roots and stems. Place into a food processor with garlic and chillies. Process until finely chopped. Add oil and vinegar. Process until combined. Season with salt and pepper. Pour mixture over chicken. Rub to coat. Cover. Refrigerate for at least 4 hours, or overnight if time permits.
3. Remove chicken from fridge 20 minutes before cooking to bring back to room temperature. Preheat barbecue grill on high heat. Reduce heat to low. Place chicken, skin-side down, onto grill. Cover with barbecue hood or a large baking dish. Cook for 15 minutes. Turn. Cook, covered, for a further 12 to 15 minutes or until just cooked through. Remove from heat. Cover loosely with foil. Stand for 10 minutes. Serve with salad and lime wedges.
Barbecued chicken with Greek salad
Ingredients (serves 4)
• 2 tablespoons low-fat yoghurt
• 1 lemon, juiced
• 1 tablespoon Greek seasoning
• 2 tablespoons mint leaves, finely chopped
• 500g chicken tenderloins, tendons removed, trimmed
• olive oil cooking spray
• 100g baby spinach
• 100g roasted capsicum, sliced
• 1 Lebanese cucumber, roughly chopped
• 50g snow pea sprouts
• 75g low-fat feta cheese, crumbled
• 1/2 cup kalamata olives in brine
Method
1. Place yoghurt, 2 teaspoons lemon juice, Greek seasoning and mint in a bowl. Mix well. Add chicken and turn to coat. Cover and refrigerate for 20 minutes.
2. Preheat a barbecue grill on mediumlow heat. Remove chicken from marinade and spray lightly with oil. Barbecue for 2 to 3 minutes each side or until just cooked through.
3. Meanwhile, place spinach, capsicum, cucumber, sprouts, feta and olives in a bowl. Toss to combine. Divide salad among plates. Top with chicken. Drizzle with remaining 2 1/2 tablespoons lemon juice. Season with pepper. Serve.
Barbecued cumin & coriander crusted lamb racks
Ingredients (serves 4)
• 1 tbs coriander seeds
• 1 tbs cumin seeds
• 2 lamb racks (8 cutlets on each rack), excess fat trimmed
• 60ml (1/4 cup) mirin
• 1 tbs sesame seeds
• 2 tsp raw sugar
• 2 tsp sesame oil
• 2 x 115g pkts baby corn
• 2 bunches asparagus, woody ends trimmed, halved diagonally
• 1 tbs olive oil
• 1 bunch fresh mint, leaves picked
• 3 green shallots, ends trimmed, thinly sliced diagonally
Method
1. Combine the coriander and cumin seeds in a small frying pan over medium heat. Cook, tossing, for 1 minute or until aromatic. Transfer to a mortar and pound with a pestle until coarsely crushed. Press the spice mixture over the lamb racks. Place lamb racks in a disposable foil tray.
2. Preheat a closed barbecue to 200°C. Cook lamb racks in closed barbecue for 40-45 minutes for medium or until cooked to your liking. Remove from barbecue, cover with foil and set aside for 5 minutes to rest.
3. Meanwhile, whisk together the mirin, sesame seeds, sugar and sesame oil in a jug until well combined.
4. Add the corn and asparagus to the barbecue plate. Drizzle with oil and cook, tossing, for 4-5 minutes or until tender crisp. Transfer to a bowl. Add mint and shallot. Drizzle with dressing and gently toss to combine. Cut lamb racks into quarters. Divide lamb and salad among plates. Serve immediately.
Barbecued olive & marjoram lamb
Ingredients (serves 8)
• 2 (about 1.2kg each) easy-carve legs of lamb, string removed
• 200g mixed pitted marinated olives, coarsely chopped
• 100g marinated feta cubes (South Cape brand), drained, halved
• 1/4 cup coarsely chopped fresh continental parsley
• 1 tbs coarsely chopped
• fresh marjoram
• 1 tbs finely grated lemon rind
• Salt & freshly ground black pepper
• 185ml (3/4 cup) dry white wine
• Parmesan & cauliflower mash (recipe follows), to serve
Method
1. Preheat a closed barbecue to 180°-190°C. Place 1 lamb leg flat on a clean work surface. Cut a deeper slit in the meat where the bone has been removed (don't cut all the way through). Combine the olives, feta, parsley, marjoram and lemon rind in a bowl. Spread half the olive mixture down the centre of the lamb leg. Fold over to enclose the filling. Use unwaxed white kitchen string to tie at 2cm intervals. Season with salt and pepper. Repeat with remaining lamb leg and olive mixture.
2. Place lamb on preheated barbecue plate and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a disposable foil tray. Cook in closed barbecue for 1 1/4 hours for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest.
3. Meanwhile, add wine to juices in foil tray and stir to combine. Transfer to a saucepan and bring to the boil over high heat. Cook, stirring, for 3-4 minutes or until reduced by half.
4. Slice the lamb across the grain. Place on serving plates and drizzle with wine gravy. Serve with mash.
Honey-glazed pork
Ingredients (serves 4)
• 1/3 cup mandarin or breakfast marmalade
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 4 (250g each) pork loin cutlets
• 10 sprigs thyme
• 4 firm beurre bosc pears
• 500g bunch baby carrots, trimmed, scrubbed
• crusty bread or salad leaves, to serve
Method
1. Combine marmalade, honey, mustard, oil and salt and pepper in a jug. Pour half into the base of a ceramic dish. Add pork and thyme and turn to coat. Cover and refrigerate for 3 hours.
2. Preheat oven to 230°C, and a barbecue plate on high heat. Line a large baking dish or roasting pan with baking paper. Cut pears into quarters and remove cores. Place in baking dish with carrots. Pour over remaining marmalade mixture and turn to coat. Roast for 25 to 30 minutes or until light golden and tender.
3. Reduce barbecue heat to medium. Add pork and cook for 2 minutes each side or until golden. Place on top of pears and carrots in baking dish. Roast for a further 10 minutes or until pork is just cooked through. Serve with crusty bread or salad leaves.
Lamb cutlets with white wine and rosemary
Ingredients (serves 4)
• 2 cloves garlic, crushed
• 1 teaspoon finely grated lemon rind
• 1/4 cup white wine
• 1/3 cup olive oil
• 1 tablespoon chopped rosemary
• salt and cracked black pepper
• 12 lamb cutlets, trimmed
Salad
• 2 tomatoes, seeded and chopped
• 1/4 cup kalamata olives
• 2 tablespoons crumbled fetta
Method
1. Combine garlic, lemon rind, wine, rosemary, oil, salt and pepper in a bowl. Add cutlets and toss to coat. Cover and refrigerate for 10 minutes.
2. Meanwhile, combine tomatoes, olives and fetta. Drizzle with olive oil and set aside.
3. Heat a grill or hot plate to medium high heat. Cook the cutlets for 3 minutes on each side or until cooked to your liking.
4. Serve with tomato salad.
Lamb with salsa verde
Ingredients (serves 8)
• 4 garlic cloves, coarsely chopped
• 175g (1/2 cup) coarsely chopped preserved lemon rind
• 1 cup chopped fresh continental parsley
• 125ml (1/2 cup) olive oil
• 2 x 1kg lamb legs, boned, fat side scored
Salsa verde
• 80ml (1/3 cup) extra virgin olive oil
• 2 cups fresh continental parsley leaves
• 1 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 2 tbs Dijon mustard
• 2 tbs red wine vinegar
• 2 tbs drained capers, rinsed
• 4 drained anchovy fillets
Method
1. Place the garlic, preserved lemon rind, parsley and oil in the bowl of a food processor and process until smooth. Transfer to a large ceramic or glass dish. Add the lamb and turn to coat. Cover with plastic wrap and place in the fridge for 1-2 hours or overnight to marinate.
2. Meanwhile, to make the salsa verde, place the oil, parsley, basil, mint, mustard, vinegar, capers and anchovies in the bowl of a food processor and process until smooth.
3. Preheat a barbecue grill on medium-high. Cook the lamb for 5 minutes or until lightly charred. Turn and cook for 40 minutes for medium or until cooked to your liking. Transfer the lamb to a plate and cover loosely with foil. Set aside for 10 minutes to rest. Thinly slice across the grain. Divide among serving plates and top with the salsa verde. Serve with the potatoes with saffron aioli
Lemon and oregano lamb chops
Ingredients (serves 4)
• 12 lamb mid-loin chops, trimmed
• 800g packet frozen oven-roast onion and
• herb potatoes
• tzatziki dip, to serve
Lemon and oregano marinade
• 2 tablespoons olive oil
• 2 large garlic cloves, crushed
• 1 lemon, juiced
• 1 teaspoon dried oregano
Method
1. Make lemon and oregano marinade: Combine oil, garlic, 2 1/2 tablespoons of lemon juice and oregano in a ceramic dish.
2. Add lamb to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
3. Preheat oven to 230°C. Place potatoes in a roasting pan. Roast for 25 to 30 minutes or until golden and tender. Preheat barbecue plate on medium-high heat. Remove lamb from marinade. Barbecue lamb, basting with marinade, for 6 to 8 minutes on each side for medium or until cooked to your liking. Remove to a plate. Cover and stand for 5 minutes.
4. Place lamb chops on plates. Serve with tzatziki and roast potatoes.
Peking pork spare ribs
Ingredients (serves 4)
• 1/4 cup hoisin sauce
• 2 garlic cloves, crushed
• 1/4 cup soy sauce
• 2 tablespoons Chinese cooking wine
• 2 tablespoons honey
• 1/2 teaspoon Chinese five-spice
• 1.2kg pork ribs
• olive oil cooking spray
• 2 cups steamed jasmine rice
• 1 bunch baby bok choy, shredded
• 2 tablespoons sesame seeds, toasted
• 2 green onions, thinly sliced
Method
1. Combine hoisin sauce, garlic, soy sauce, cooking wine, honey and five-spice in a large, shallow ceramic dish. Place ribs, in a single layer, in marinade and turn to coat. Cover. Refrigerate for 3 to 4 hours.
2. Spray a cold barbecue plate or grill with oil. Preheat on medium-high heat. Barbecue ribs for 4 to 5 minutes each side or until golden and cooked through. Remove from heat. Cover loosely with foil. Set aside for 5 minutes to rest.
3. Meanwhile, combine rice, bok choy, sesame seeds and green onion in a large bowl.
4. Place ribs on serving plates. Season with salt and pepper. Serve with rice salad.
Pepper steak with tomatoes
Ingredients (serves 4)
• 1 tablespoon olive oil
• 4 (250g each) beef sirloin steaks, trimmed
• 2 tablespoons cracked black pepper
• olive oil cooking spray
• 500g truss cherry tomatoes
• 1 bunch rocket, trimmed
• potato salad, to serve
Method
1. Rub both sides steaks with oil. Place pepper on a plate. Press steaks into pepper to lightly coat.
2. Preheat a barbecue grill on medium-high heat. Barbecue steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
3. Meanwhile, spray tomatoes with oil. Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender.
4. Arrange rocket on serving plates. Serve steaks with tomatoes and potato salad.
Pork rolled in herbs and Dijon
Ingredients (serves 4)
• 2 x 300g pork fillets, trimmed
• olive oil
• salt and cracked black pepper
• 1/2 cup chopped flat-leaf parsley
• 2 tablespoons chopped dill
• 2 tablespoons chopped chives
• 2 tablespoons chopped tarragon
• 1/3 cup Dijon mustard
Method
1. Preheat a barbecue hot plate to medium heat. Brush pork with a little olive oil and sprinkle with salt and pepper. Place on the hot plate and cook for 15 minutes, turning occasionally (this will give a slightly pink centre). Remove, cover and set aside for 15 minutes to bring to room temperature.
2. Meanwhile, combine chopped herbs in a small bowl. Place pork on a piece of baking paper and spread with mustard. Sprinkle mixed herbs over pork, rolling the pork and pressing gently into the herbs to cover the entire surface.
3. Wrap in plastic wrap and refrigerate until needed or cut into slices and serve.
Pork with pineapple and mint salsa
Ingredients (serves 4)
• 4 sebago potatoes, scrubbed clean
• 125g packet coleslaw mix
• 2 tablespoons 99% fat-free coleslaw dressing
• olive oil cooking spray
• 4 pork loin steaks, trimmed
• 1/4 cup Greek-style yoghurt
• dill sprigs, to serve
Pineapple and mint salsa
• 1/4 small pineapple, peeled
• 2 tablespoons mint leaves, finely shredded
• 1/2 lime, juiced
Method
1. Preheat a barbecue plate on medium heat. Wrap each potato in foil. Place on barbecue and cover with barbecue hood (see tip). Cook, turning often, for 40 to 60 minutes or until tender. Meanwhile, combine coleslaw mix and dressing in a bowl. Cover and refrigerate until ready to serve.
2. Make pineapple and mint salsa: Remove core from pineapple. Dice pineapple and place in a bowl. Add mint and 1 tablespoon lime juice. Season with salt and pepper. Toss to combine. Cover. Set aside.
3. Preheat a barbecue grill on medium heat. Spray pork with oil. Season with salt and pepper. Barbecue for 2 to 3 minutes each side or until just cooked through. Cover with foil. Set aside for 5 minutes to rest.
4. Place pork on plates. Spoon over salsa. Unwrap potatoes. Place 1 potato on each plate and top with a dollop of yoghurt and dill sprigs. Serve with coleslaw.
Portuguese-style barbecued chicken
Ingredients (serves 4)
• 2 1kg (no.1) chickens
• Lemon wedges and hot potato chips, to serve
chilli sauce
• 5-7 small fresh red birdseye chillies,
• roughly chopped
• 2 long red chillies, roughly chopped
• 3 garlic cloves, roughly chopped
• 60ml (1/4 cup) olive oil
• 2 tbs fresh lemon juice
• 1 tbs sea salt
Method
1. To make the chilli sauce, place the chillies and garlic in the bowl of a small food processor and process, scraping down the side occasionally, until chillies are finely chopped. Add oil, lemon juice and salt and process until just combined. Transfer to a screw-top jar or plastic container.
2. Place 1 chicken, breast side up, on a clean work surface. Use poultry shears to cut breast in half, splitting breast bone. Press chicken to open flat. Cut on either side of backbone and discard backbone. Remove breast bone halves and tuck under wings. Pat dry with paper towel. Repeat with remaining chicken.
3. Preheat barbecue grill on high. Use a knife to make 5mm-deep and 4cm-long cuts into chicken flesh. Reserve 2 1/2 tbs chilli sauce. Brush underside of chicken with some remaining chilli sauce.
4. Reduce heat to medium. Place the chicken, skin-side up, on the preheated barbecue grill. Cook for 10 minutes, brushing occasionally with a little of the chilli sauce. Brush the top of the chicken with the remaining chilli sauce and then turn over. Cook for a further 8 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer.
5. Transfer chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest. Brush chicken with reserved chilli sauce and serve immediately with lemon wedges and chips.
Prawns wrapped in lemon leaves
Ingredients (serves 6)
• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice and 1 large lemon, rind finely grated
• 1 teaspoon sea salt flakes
• 1/2 teaspoon white pepper
• 1 teaspoon ground fennel seeds
• 24 medium green prawns
• 24 lemon leaves
• lemon wedges, to serve
Method
1. Combine oil, lemon juice, lemon rind, salt, pepper and fennel seeds in a large ceramic bowl. Peel prawns, leaving head and tail intact, then devein. Add prawns to marinade and toss to coat. Cover and refrigerate for 30 minutes.
2. Remove prawns from marinade. Wrap a lemon leaf around the middle of each prawn, securing with a toothpick. Place prepared prawns on a large plate or tray.
3. Preheat a barbecue hotplate to high, then reduce heat to medium. Add prawns to hotplate and cook for 2-3 minutes. Turn and cook for a further minute or until cooked through. Place lemon wedges on hotplate and cook for 1 minute on each side. Serve prawns immediately with lemon wedges.
Red wine beef and mushrooms
Ingredients (serves 4)
• 4 (200g each) porterhouse steaks, trimmed
• 250g cup mushrooms, thickly sliced
• 150g oyster mushrooms, halved if large
• 3 teaspoons finely-chopped chives
• soft polenta, to serve
Red wine marinade
• 1 garlic clove, crushed
• 2 tablespoons balsamic vinegar
• 6 small thyme sprigs
• 1/3 cup Lambrusco red wine
• 2 tablespoons olive oil
Method
1. Make red wine marinade: Combine all ingredients in a ceramic dish. Season with salt and pepper.
2. Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
3. Preheat barbecue grill on medium-high heat. Remove steaks from marinade, reserving marinade. Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and stand for 3 to 5 minutes.
4. Meanwhile, pour marinade into a frying pan over medium-high heat. Bring to the boil. Reduce heat to medium. Add mushrooms and cook for 2 to 3 minutes or until tender. Remove from heat. Add chives and season with salt and pepper.
5. Place steaks on serving plates. Spoon over mushroom sauce. Serve with polenta.
Spice-crusted beef fillet
Ingredients (serves 6)
• 1 tablespoon cracked black peppercorns
• 2 teaspoons sea salt flakes
• 2 teaspoons cumin seeds
• 2 teaspoons sweet paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 1kg piece beef eye fillet
• 2 bunches asparagus, trimmed
• 4 zucchini, sliced diagonally
Creamy harissa sauce
• 1 cup thick Greek yoghurt
• 2 teaspoons harissa
Method
1. Combine peppercorns, salt, cumin, paprika, coriander, cinnamon, cardamom and nutmeg in a bowl. Rub 1 tablespoon of oil over beef. Coat beef all over with spice mix.
2. Preheat a barbecue hotplate to high. Add beef and cook, turning occasionally, for 10 minutes or until browned all over. Transfer to a roasting pan. Reduce heat to medium. Cover barbecue with lid and cook beef for a further 35-45 minutes for rare beef or until cooked to your liking. Allow to stand covered for 10 minutes before thinly slicing.
3. Meanwhile, place asparagus and zucchini onto hot barbecue hotplate and cook for 1 minute on each side or until tender.
4. To make creamy harissa sauce, combine yoghurt and harissa in a bowl. Season with salt and pepper.
5. Serve beef with vegetables and creamy harissa sauce.
Spiced barbecued lamb
Ingredients (serves 8)
• 2.2kg leg of lamb, bone removed, meat butterflied
• 1 tablespoon olive oil
• 2 1/2 tablespoons bush blend spice mix
Method
1. Lay lamb flat in a large ceramic dish. Drizzle over half the oil. Rub in half the spice mix with your fingertips. Turn meat and repeat with remaining oil and spice mix. Cover and refrigerate for 30 minutes.
2. Preheat a barbecue grill on high heat. Cook lamb, fat side down first, for 3 minutes each side. Reduce heat to medium. Cook for 15 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 15 minutes. Thinly slice and serve.
Steak with ratatouille
Ingredients (serves 4)
• 1/4 cup olive oil
• 1 brown onion, chopped
• 1 large eggplant, cut into 1cm cubes
• 1 large red capsicum, diced
• 400g can chopped tomatoes with basil
• 1 tablespoon balsamic vinegar
• 4 (200g each) scotch fillet steaks, trimmed
• 800g boiled chat potatoes, to serve
Method
1. Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until tender. Add eggplant and capsicum. Cook for 10 minutes or until eggplant is tender. Add tomatoes and 1/4 cup cold water. Cook for 4 minutes or until sauce thickens slightly. Season with salt and pepper.
2. Meanwhile, combine vinegar and 1 tablespoon of oil in a ceramic dish. Add steaks and turn to coat. Preheat barbecue plate or chargrill pan over high heat. Cook steaks, basting with marinade, for 3 to minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Allow to rest for 5 minutes.
3. Toss potatoes in remaining oil. Season with salt and pepper. Place steaks on plates. Top with ratatouille. Serve with potatoes.
Steaks with potato cakes and basil cashew pesto
Ingredients (serves 4)
• 4 scotch fillet steaks
• 2 tablespoons olive oil
• Salad greens, to serve
Basil cashew pesto
• 1 cup firmly packed basil leaves
• 1 garlic clove, crushed
• 1/2 cup roasted cashew nuts
• 1/2 cup finely grated parmesan cheese
• 1/2 cup olive oil
Potato cakes
• 3 Pontiac potatoes, peeled
• 1 small brown onion, finely chopped
• 1 egg, lightly beaten
Method
1. Make pesto Process basil, garlic, cashew nuts and parmesan in a food processor until well combined. With motor running, pour oil into feed tube in a steady stream, continuing to process until pesto is thick. Transfer to a bowl. Cover.
2. Make potato cakes Coarsley grate potatoes. Squeeze to remove excess moisture. Place potato, onion, egg, and salt and pepper into a small bowl. Mix well to combine. Shape into 4 cakes. Cover with plastic wrap.
3. Preheat barbecue plate on medium heat. Brush steaks with 1 tablespoon of oil. Season with salt and pepper. Cook for 4 minutes each side for medium. Remove from heat. Cover with foil. Stand for 5 minutes.
4. Grease barbecue plate with remaining oil. Cook potato cakes for 4 minutes each side, pressing down to flatten, or until golden brown and cooked through.
5. Place a potato cake onto each plate. Top with steaks and pesto. Serve with salad.
Sticky pork spare ribs
Ingredients (serves 4)
• 1/3 cup barbecue sauce
• 1/3 cup tomato sauce
• 3 teaspoons worcestershire sauce
• 1 garlic clove, crushed
• 1/4 cup brown sugar
• 8 (1kg) pork spare ribs
• oven potato wedges and green salad, to serve
Method
1. Combine barbecue sauce, tomato sauce, worcestershire sauce, garlic and sugar in a jug. Stir until sugar is dissolved.
2. Place pork in a large ceramic dish. Pour over sauce mixture and turn to coat. Cover with plastic wrap. Refrigerate for 4 to 5 hours or overnight, if time permits.
3. Preheat oven to 200°C. Place pork on a wire rack in a large roasting pan lined with baking paper. Roast, basting with remaining marinade and turning occasionally, for 40 to 45 minutes or until golden and cooked through. 4 Serve ribs with wedges and salad.
Sticky soy chicken drummettes
Ingredients (serves 4)
• 1/2 cup (125ml) salt-reduced soy sauce
• 2 tablespoons honey
• 1 teaspoon sesame oil
• cracked black pepper
• 900g chicken drummettes
• 1 tablespoon toasted sesame seeds
Method
1. Place soy sauce, honey, sesame oil and pepper in a large bowl. Add chicken and toss to coat evenly. Cover and refrigerate for 1 hour.
2. Preheat a barbecue grill to medium-high heat. Drain chicken from the marinade (reserving marinade) and place on the grill. Cook for 12-15 minutes or until golden and cooked through, turning regularly and basting with the remaining marinade.
3. Remove drummettes from heat, sprinkle with sesame seeds and serve.
T-bone with tomato and bocconcini salad
Ingredients (serves 4)
• 1/4 cup (60ml) olive oil
• 1 small clove garlic, crushed
• 4-6 T-bone steaks
• 250g red cherry tomatoes, halved
• 250g yellow teardrop tomatoes, halved
• 6 bocconcini, sliced
• 1/3 cup (50g) Kalamata olives
• 1/3 cup basil leaves
• 3 teaspoons sherry vinegar
Method
1. Combine half the oil, garlic, salt and cracked black pepper. Place the steaks in a large dish and pour over the garlic mixture, turning the steaks to coat. Cover and refrigerate for 15 minutes.
2. Meanwhile, heat a barbecue grill to high heat. Drain steak from the marinade. Place on the grill and cook for 3 minutes each side (this will give a medium centre) or until cooked to your liking. Remove, cover and keep warm.
3. Combine tomatoes, bocconcini, olives and basil in a serving bowl. Place remaining oil and vinegar in a small non-metallic bowl and whisk together. Drizzle over the salad and serve with the steak.
Teriyaki beef with potato salad
Ingredients (serves 4)
• 1/3 cup soy sauce
• 1 tablespoon barbecue sauce
• 1/4 cup red wine, optional
• 2 tablespoons brown sugar
• 2cm piece ginger, peeled, grated
• 2 garlic cloves, crushed
• 4 scotch fillet steaks
• 500g chat potatoes, washed, halved
• 1 tablespoon olive oil
• 1 red onion, halved, thinly sliced
• 1/4 cup cream
• 2 tablespoons mayonnaise
• 2 teaspoons wholegrain mustard
• 1 tablespoon basil leaves
• Salad leaves, to serve
Method
1. Combine sauces, wine, sugar, ginger and garlic in a ceramic dish. Mix until sugar has dissolved. Add steaks. Turn to coat. Cover. Refrigerate for at least 2 hours.
2. Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 8 minutes or until just tender. Drain. Transfer to a large bowl.
3. Preheat barbecue plate on high heat until hot. Reduce heat to medium. Grease plate with oil. Cook onion for 5 minutes or until tender. Add to potatoes. Cook steaks, basting with marinade, for 5 minutes each side for medium.
4. Combine cream, mayonnaise, mustard, basil, and salt and pepper. Stir into potatoes. Serve with steaks and salad leaves.
Teriyaki lamb cutlets
Ingredients (serves 4)
• 1/4 cup (60ml) salt-reduced soy sauce
• 1/4 cup (60ml) peanut oil
• 1 small clove garlic, crushed
• 1/2 teaspoon finely grated ginger
• 1 teaspoon honey
• 8-12 lamb cutlets, trimmed
Method
1. Place the soy, peanut oil, garlic, ginger, honey and a little cracked black pepper in a large non-metallic bowl and stir until combined. Add cutlets and toss to coat. Cover and refrigerate for 20 minutes.
2. Heat a barbecue or stove-top grill to medium-high. Cook the cutlets for 1-2 minutes on each side or until cooked to your liking. Serve cutlets with salad or steamed vegetables.
Za'atar-crusted lamb cutlets
Ingredients (serves 6)
• 2 tbs finely chopped thyme
• 2 tbs sesame seeds
• 1 tbs sumac (see note)
• 18 (about 1.8kg) lamb cutlets, French trimmed
Method
1. Combine thyme, sesame seeds and sumac in a large glass or ceramic bowl. Add the lamb and gently toss until well combined. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
2. Preheat a barbecue on high. Season lamb with salt and pepper. Cook on barbecue for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Serve on a platter.
Veal involtini
Ingredients
• 12 slices prosciutto
• 24 basil leaves
• 12 semi-dried tomatoes
• 12 baby bocconcini, sliced
• 12 (about 6 x 10cm) thin slices veal scaloppine
• Olive oil, to brush
Method
1. Place one slice of prosciutto, followed by two basil leaves, a semi-dried tomato and a couple of slices of bocconcini on each piece of veal.
2. Season well, then roll up and secure with a toothpick. Brush each involtini with olive oil and cook on a hot grill or barbecue for 1-2 minutes each side until cooked through and cheese has melted.
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