Serves 4-6
• 500g beef rump, trimmed, thinly sliced
• 300g mixed mushrooms, roughly chopped
• 2 onions, cut into wedges
• 1/3 cup soy sauce
• ¼ cup rice wine vinegar
• ¼ cup caster sugar
• 1½ tbsp sesame oil
• 1 butter lettuce, leaves separated
• 2 long red chillies, finely sliced
1│In a large bowl, combine the beef, mushrooms, onion, soy, vinegar, sugar and oil. Mix well and set aside for 30 minutes.
2│Preheat a barbecue plate on high. Stir-fry the beef in 3 batches for 3-4 minutes, being careful not to over-crowd the plate. Push the cooked portion to the side while repeating with the remaining mixture.
3│Serve the beef in lettuce leaves topped with sliced chilli.
EGGPLANT & TOMATO SALAD
Serves 4
• 275g baby truss tomatoes
• 5 garlic cloves, skin on
• ¼ cup extra virgin olive oil, plus 1 tbsp extra
• Salt and pepper, to season
• 1 bunch parsley, leaves picked, roughly chopped
• 2 tbsp balsamic vinegar
1│Preheat a barbecue grill or char-grill on high.
2│In a large bowl, toss the eggplant, tomatoes and garlic with olive oil. Season with salt and pepper to taste.
3│Barbecue the eggplant and garlic for 3-4 minutes each side or until lightly charred. Transfer to a wire rack.
4│Place the tomatoes on the grill and barbecue for 1 minute or until slightly blistered.
5│Roughly chop the eggplant further. Peel the garlic and finely chop. Transfer to a large bowl with the tomatoes, parsley, balsamic and extra oil. Toss to combine. Serve warm.
Tip. Prepare ahead and store in an airtight container in the fridge without the parsley, balsamic and
extra oil. When ready to serve, toss the eggplant mixture on the barbecue plate for a few minutes, transfer to a bowl and toss with remaining ingredients.
GRILLED LEMON & tHYME SARDINES
Serves 4
• 1 lemon, thinly sliced
• 6 sprigs fresh thyme, halved
• 12 sardines, scaled and butterflied
• 1 tbsp extra virgin olive oil
• 1 dried chilli, finely chopped
1│Preheat a barbecue grill or chargrill pan on high.
2│Place a lemon slice and a thyme sprig on the flesh side of each sardine fillet. Drizzle with oil and sprinkle with chilli. Season. Place sardines on a wire grilling rack.
3│Barbecue the sardines skin-side down first for 1-2 minutes each side or until cooked through. Serve straight away.
Tip. Sardines can also be cooked directly on an oiled barbecue plate, but will cook quicker, so halve the cooking time.
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