BEER-CAN CHICKEN
Serves 4 Prep & Cooking 1 hour, 40 minutes (plus standing)
• 1.6kg whole chicken
• 2 teaspoons fennel seeds
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon Mexican chilli powder
• 1 tablespoon brown sugar
• 1 tablespoon sea salt flakes
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 473ml can beer, at room temperature
• roasted tomatoes, grilled lemon halves, parsley leaves to serve
1│Preheat a covered barbecue with all burners on low and hood closed until the temperature reaches 240°C (or follow manufacturer’s instructions).
2│Pat chicken dry inside and out with a paper towel. Pound fennel seeds using a mortar and pestle. Combine crushed seeds with spices, sugar, salt and pepper in a small bowl. Stir in oil, rind and juice. Rub spice mixture over chicken and inside the cavity.
3│Pour ½ cup of the beer out of the can (reserve for another use). Place can in the centre of a medium disposable foil roasting pan lined with crumpled foil. Use crumpled foil to hold can upright. Place chicken upright on can, pushing can into the chicken cavity. Carefully place pan in centre of barbecue; turn burners off underneath chicken, leaving other burners on low. Cook with hood closed for 1 hour, 10 minutes, rotating halfway through or until golden all over and juices run clear.
4│Cover chicken loosely with foil; rest for 15 minutes. Remove can from chicken just before serving. Serve with roasted tomatoes, grilled lemon halves and parsley.
CHILLI BARBECUED HALOUMI WITH COURGETTE SALAD
Serves 6 (as a starter) Prep & Cooking 30 minutes (Plus refrigeration)
• ½ cup lemon juice
• ¼ cup honey
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, crushed
• 1 fresh long red chilli, thinly sliced
• 750g haloumi cheese, cut into 1cm slices
• 2 courgettes
• 170g asparagus, trimmed
• ½ cup mint leaves
• 50g sorrel leaves (see tip)
1│Combine juice, honey, oil, garlic and chilli in a small jug.
2│Place haloumi in a large shallow dish. Pour half the juice mixture over haloumi cover refrigerate for 1 hour. Reserve remaining juice mixture for dressing.
3│Using a vegetable peeler, cut courgette and asparagus into long thin ribbons and rounds. Combine courgette, asparagus and mint in a large bowl; place on a platter.
4│Cook haloumi on a heated oiled barbecue flat plate (or grill plate or pan) over medium-high heat for 1½ minutes on each side or until browned lightly. Pour any remaining marinade from dish over haloumi and cook for 1 minute to caramelise.
5│Serve haloumi with salad, drizzled with the reserved dressing.
CHILLI & GARLIC CHARGRILLED OCTOPUS
Serves 4 Prep & Cooking 1 Hour, 15 minutes (plus refrigeration)
1.5kg medium octopus
5 long red chillies, seeded, finely chopped
6 garlic cloves, finely chopped
1/4 cup finely chopped stems and leaves fresh flat-leaf parsley
2/3 cup olive oil
3 cups white wine
1/4 cup white wine vinegar
50g rocket, trimmed
1/3 cup mint leaves
1│To clean octopus, cut across the head uder the eyes to separate the tentacles form the head; remove dark skin. Remove beak from centre of tentacles. Rinse octopus and pat dry with a paper towel. Cut tentacles into even-sized pieces and place in a large bowl.
2│Process chilli, garlic, parsley and half the oil in a small food processor until finely chopped. Add half the chilli mixture to octopus, mix well and season. Cover and refrigerate for 1 hour.
3│Heat 2 tablespoons of the oil in a large, deep heavy-based frying pan over high heat. Cook octopus, stirring, for 3 minutes. Add wine and bring to the boil. Reduce heat to low and cook, covered, for 45 minutes or until octopus is tender. Drain off liquid. Cool for 20 minutes.
4│Toss cooled octopus in remaining oil. Cook octopus in batches on a heated barbecue (or grill plate or grill) over high heat for 2 minutes or until light grill marks appear.
5│Place octopus in a bowl, add vinegar and remaining chilli mixture. Toss gently and season. Serve immediately with rocket and mint.
GRILLED PORK SKEWERS WITH ASIAN DIPPING SAUCE
Serves 4 Prep & Cooking 40 minutes (Plus refrigeration)
• 500g pork neck, cut into 3cm pieces
• 2 tablespoons white vinegar
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 sprigs Thai basil, bruised, plus extra leaves to serve
• ¼ cup vegetable oil
• lime wedges to serve
Asian Dipping Sauce:
• 1 tablespoon jasmine rice
• 1 shallot, finely chopped
• ¼ cup coriander leaves, finely chopped
• 1 teaspoon finely grated fresh ginger
• 1/3 cup fish sauce
• ¼ cup lime juice
• 1½ tablespoons brown sugar
• 1 teaspoon dried chilli flakes
1│Place pork, vinegar, fish sauce, sugar and basil in a medium bowl; toss until well coated. Cover. Refrigerate for 2 hours or overnight.
2│Asian Dipping Sauce. Cook rice in a small dry frying pan over medium heat, stirring frequently, for 7 minutes or until toasted. Lightly crush toasted rice with a mortar and pestle. Place crushed rice in a small bowl with remaining ingredients; stir to combine.
3│Thread pork onto 12 skewers. Brush with oil.
4│Cook skewers on a heated barbecue (or grill plate or grill) over high heat for 4 minutes on each side or until pork is just cooked through.
5│Serve skewers with dipping sauce, lime wedges and extra basil leaves.
ASPARAGUS MUSHROOM & BEETROOT SALAD
Serves 4 Prep & Cooking 45 minutes
• 1 bunch baby carrots, trimmed, peeled, leaves reserved
• 2 red onions, cut into wedges
• 4 portobello mushrooms
• 1 bunch broccolini, trimmed
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 500g cooked beetroot, sliced
´
Mustard Vinaigrette (see tip):
• 2 teaspoons Dijon mustard
• 1 garlic clove, crushed
• 2 teaspoons caster sugar
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
1│Place carrots, onion, mushrooms, broccolini and asparagus in a large bowl. Add oil, season and toss to ot.
2│Heat a barbecue grill plate (or chargrill pan) over medium-high heat. Cook carrots, turning, for 12 minutes or until tender and grill marks appear.Transfer to a tray. Add mushrooms and onions to grill plate. Cook mushrooms for 6 minutes, turning, and onion for 4 minutes, turning, or until tender and grill marks appear. Transfer to tray with carrots. Add broccolini and asparagus to grill plate and cook for 6 minutes, turning, or until grill marks appear.
3│Mustard Vinaigrette. Whisk mustard, garlic, sugar and vinegar in a small bowl. Gradually whisk in oil until well emulsified.
4│Transfer vegetables to a platter. Add sliced beetroot and reserved carrot leaves. Drizzle veges with vinaigrette and season to taste.
BARBECUE BAKED SALMON
Serves 4 Prep & Cooking 50 minutes (Plus cooling)
• 700g piece salmon fillet, skin-on, pin-boned
• 1½ teaspoons sumac
• 2 tablespoons olive oil
Quinoa Tabbouleh:
• ½ cup tri-coloured quinoa, rinsed
• ¾ cup flat-leaf parsley leaves
• ¾ cup mint leaves
• 2 vine-ripened tomatoes, coarsely chopped
• 3 spring onions, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
Tahini Sauce:
• ½ cup tahini
• ¼ cup lemon juice
• 1 garlic clove, crushed
• 2 tablespoons finely chopped coriander
• 2 tablespoons finely chopped mint
1│Quinoa Tabbouleh. Place quinoa and 1 cup water in a small saucepan; bring to the boil. Reduce heat to low, cook, covered, for 15 minutes or until water is absorbed. Cool. Combine cooled quinoa and remaining ingredients in a large bowl. Season.
2│Tahini Sauce. Whisk ingredients (reserving 1 teaspoon of chopped herbs to sprinkle over sauce for serving) and ¼ cup cold water in a bowl until emulsified. Season.
3│Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 200°C.
4│Line an oven tray with baking paper. Place salmon on tray, sprinkle with sumac and drizzle with
oil. Place on grill, skinside down, in centre of barbecue. Turn burners off underneath salmon and turn other burners to high. Cook with hood closed for 20 minutes or until cooked as desired.
5│Serve salmon with tabbouleh and tahini sauce.
CAULIFLOWER STEAKS WITH CHERMOULA
Serves 4 Prep & Cooking 35 minutes
• 1 large cauliflower
• 2 tablespoons olive oil
• 2 tomatoes, thickly sliced
• 125g baby rocket leaves
Chermoula:
½ cup chopped roasted red capsicum (see step-by-step above)
½ cup fresh coriander leaves
½ cup fresh flat-leaf parsley leaves
2 garlic cloves, chopped
1 tablespoon finely chopped preserved lemon rind
1 teaspoon ground cumin
½ teaspoon chipotle chilli powder
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1│Preheat a covered barbecue with all burners on low and the hood closed until the temperature reaches 240°C (or follow manufacturer’s instructions). Line a disposable foil roasting pan with baking paper.
2│Cut cauliflower into 1.5cm slices (the outer slices may crumble). Place slices and any remaining florets in pan; drizzle with oil. Season. Place pan in centre of the barbecue. Turn burners off underneath cauliflower, leaving other burners on low. Cook with the hood closed for 10 minutes or until tender.
3│Chermoula. Process all ingredients in a small food processor to a thick paste. Season to taste.
4│Serve cauliflower steaks with tomato and rocket, drizzled with chermoula.
SESAME & GINGER SEALLOPS
Serves 12 Prep & Cooking 20 minutes
• 12 scallops, on the half shell, roe removed (see tip)
• 20g piece fresh ginger, peeled
• 2 teaspoons sesame oil
• 2 teaspoons lime juice
• 1 teaspoon caster sugar
• 3 baby cucumbers, thinly sliced into rounds
• 1 shallot, thinly sliced
• 1 small red chilli, finely chopped
• ½ cup coriander leaves
• ½ cup mint leaves
• 2 tablespoons Asian fried shallots
1│Remove scallops from shells; place in a small bowl.Wash and dry shells, then reserve. Place a fine sieve over the bowl. Finely grate ginger over sieve, pressing down on pulp to extract juice. Discard pulp. Add sesame oil, tossing gently to coat scallops. Season.
2│Heat an oiled barbecue flat plate (or frying pan) to high. Cook scallops for 30 seconds on each side or until golden but still opaque in centre. Place scallops on reserved shells.
3│Stir lime juice and sugar in a small bowl until sugar dissolves. Add cucumber, shallot, chilli and herbs, tossing gently. Spoon salad onto scallops; top with fried shallots. Serve.
BARBECUE ROASTED SEAFOOD PLATTER
Serves 4 Prep & Cooking 30 minutes
• 2 tablespoons ras el hanout or Moroccan spice mix
• 2 garlic cloves, crushed
• 1/3 cup olive oil
• 3 x 200g firm white fish fillets, skin on, pin-boned, cut into large pieces
• 500g small black mussels, scrubbed, beards removed
• 1 kg uncooked prawns, peeled, deveined, tails intact
• 200g cherry truss tomatoes, cut into clusters
• 1 Lebanese cucumber, cut into ribbons
• 1/3 cup small flat-leaf parsley sprigs lemon wedges to serve
1│Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C (or follow the manufacturer’s instructions). Grease and line 2 large disposable foil roasting pans with baking paper.
2│Combine ras el hanout, garlic and ¼ cup of the oil in a bowl. Add seafood and toss to coat. Divide seafood between pans; top with tomatoes. Drizzle with remaining oil.
3│Place pans in centre of barbecue. Turn burners off underneath seafood, leaving other burners on low. Cook with the hood closed for 6 minutes or until fish and prawns are just cooked through and tomato skins have just started to split.
4│Top seafood mixture with cucumber and parsley. Serve with lemon wedges
Pre-barbie Nibbles
BAKES FETA WITH GARLIC, CHILLI & OLIVES
Serves 20 Prep & Cooking 1 1/2 hours
• 20 garlic cloves, peeled
• 1 cup extra virgin olive oil
• 1.4kg feta, drained
• 1 tablespoon rosemary leaves, chopped
• 1½ tablespoons oregano leaves plus 1 tablespoon extra
• ¾ cup small black olives
• 1 long green chilli, seeded, thinly sliced
• toasted pita bread to serve
1│Preheat oven to 180°C.
2│Place garlic and half the oil in a small ovenproof dish (ensure garlic is completely covered by the oil), cover with foil and bake for 30 minutes or until garlic is tender. Cool slightly.
3│Increase oven to 200°C.
4│Pat feta dry with a paper towel. Cut into 4cm-thick slices, then place in an ovenproof serving dish just large enough for the feta to fit into in a single layer. Pour the garlic/oil mixture and remaining oil over feta, top with herbs, olives and chilli.
5│Bake for 40 minutes or until feta is soft and browned lightly.Top with extra oregano and serve with toasted pita.
SPELT POPPY SEED WATER CRACKERS
Serves 36 Prep & Cooking 40 minutes (Keeps up to 2 weeks)
• 1 cup spelt flour
• 1/3 cup plain flour
• ¾ teaspoons baking powder
• 3 teaspoons fine sea salt
• 40g cold lard, chopped
• 1/3 cup water
• 1 tablespoon poppy seeds
• 2 tablespoons fresh thyme leaves
1│Preheat oven to 200°C. Grease and line 3 oven trays with baking paper.
2│Pulse flours, baking powder and 1 teaspoon of the salt together in a food processor. Add lard, pulsing to combine. With the motor operating, add water in a thin steady stream until just combined. Add poppy seeds and half of the thyme; pulse to combine.
3│Divide dough into three portions. Roll each between two lightly floured pieces of baking paper as thinly as possible. Transfer to trays, brush with a little extra water, sprinkle with remaining salt and thyme. Using a fork, prick dough all over. Bake for 9 minutes or until golden, swapping trays halfway through cooking time.
4│Transfer to a wire rack and cool before storing in an airtight container. Break into shards when cooled.
0 Comments