BBQ Chicken Tikka
1/4 onion chopped, 2 cloves garlic crushed, 1 tablespoon grated fresh ginger, 2 tablespoons lemon juice, 1 teaspoon lemon rind, 3 teaspoons ground coriander, 3 teaspoons ground cumin, 3 teaspoons garam masala, 1/3 cup plain yoghurt, 1 teaspoon salt and 750 grams chicken thigh fillets cut into cubes. Soak 10 wooden skewers in water for at least one hour. In a food processor, finely chop the onion, garlic, ginger, lemon juice & rind, coriander, cumin and garam masala. Stir in yoghurt and salt. Thread 4-5 chicken cubes onto each skewer and place in a large shallow dish. Coat the skewers with the spice mixture, marinate for several hours or overnight covered in the refrigerator. Cook the skewers in batches on the BBQ for 3-4 minutes on each side or until golden brown and cooked. Serve
posted by valentino

Chicken Fajitas
4 Chicken breast fillets, 2 tablespoons olive oil, 1/4 cup lime juice, 2 cloves garlic crushed, 1 teaspoon ground cumin, 1/4 cup copped fresh coriander leaves, 8 flour tortillas, 1 tablespoon olive oil extra, 2 onions sliced, 2 green capsicums cut into thin strips, 1 cup grated cheddar, 1 large avocado sliced and 1 cup bottled tomato salsa.
Trim fat & sinew of chicken and cut into thin strips, place into a shallow non-metal dish. Combine the oil, lime juice, garlic, cumin and coriander in a jug & mix well. Pour over chicken, cover and refrigerate for several hours or overnight.
Heat the BBQ grill & hot-plate to high. Wrap the tortillas in foil and place on the warm part of BBQ grill to warm through for about 10 minutes. Heat the oil on the hot-plate, cook onion and capsicum for about 5 minutes or until soft, then move the veges to a cooler part to keep warm. Place the chicken and marinade on the hot-plate and cook for 5 minutes or until tender. Transfer chicken, veges & tortillas to a serving platter. Make up individual fajitas by placing the chicken, onion and capsicum then the cheese & avocado over the tortillas. Top with salsa and roll up to enclose filling.
posted by Valentino

-------------------------------
-------------------------------
--------------------

valentino - 2013-09-01 15:08:00

'Tea & Honey Chicken Nibbles'
Cook chicken nibbles in a large saucepan with 1c dark brown tea(no milk) and 1tsp brown sugar + 1tsp soy sauce per cup of tea, simmer until chickens just cooked thru then remove, cook remaingin liquid down until its halved in amount, then use as a baste when you grill/reheat chicken nibbles on the bbq.....this ones handy, then no-one accidently gets undercooked chicken nibbles as seems to happen at most BBQ's... on read thru use enough cups of tea mix to nearly cover the nibbles.
posted by purplegoanna

hope this helps we rotisserie a lot....
leave the plates & grill in. Yes you will need a drip tray - stops the smoking & spitting. Heat your BBQ up, you will need the rotisseries bar inside with the chicken, so don't heat that up, just set up the motor for it. When temp right add your bird on the bar and close the lid - as you say only needing outside burners now. After 30 mins I often bruch with a ittle olive oil using rosemary as a brush. About 1.5hrs sees a beautiful chook. Tip: garden gloves good fro lifting bar & chook off at the end. Have FUN! posted by bellter

Easy way to Cook Chicken on BBQ
Instead of using the microwave then grilling the outside of the chicken on the bbq to finish it off, try this. Get 8 drumsticks, cut two slashes in the more meaty edge then one in the other. Use whatever marinade you like overnight. Plonk on and stick a frypan lid on top. This speeds up the cooking and works really well. We eat more BBQ chicken now that I use this method.
Tip by garrick2

SWEET SMOKED CHICKEN:
4 chicken breasts(skin removed), 1/3 cup soy sauce, 1/4 cup oil, 2 cloves crushed garlic, 1 tbsp honey.
Smoking mix: 1/4 cup brown rice, 1/4 tea leaves, 2tbsp brown sugar. Place chicken in glass dish and cover with soy sauce, oil and garlic marinade. Refrig 1 hour. Line BBQ pan with foil & sprinkle with smoking mix. Place chicken on roasting rack above smoke mixture & bake directly over med heat with hood down for approx 10n mins. Transfer to grill brush with honey glaze and cook over high heat for 2 mins. posted by playersmurf

Sweet Chilli Chicken
1 Kg chicken thigh fillets, 2 tablespoons lime juice, 1/2 cup sweet chilli sauce and 1/4 cup kecap manis.
Cut chicken fillets in half & transfer to a shallow non-mteal dish. Place the lime juice, sweet chilli sauce and kecap manis in a bowl and whisk to combine. Pour over the chicken, cover and refrigerate for 2 hours. Chargrill on BBQ for 10 - 15 minutes turning once or until the chicken is tender and cooked through and the marinade has caramelized. Serve.
posted by Valentino

valentino - 2013-09-01 15:09:00

Sam245 has already posted her Lemon-Lime Chicken but another from the chicken section.... from Food in a Minute Team.

BBQ Pesto Chicken with Roasters & Vegetables Serves 4
Ingredients:-
1 tsp Gourmet Garden Garlic
3 Tblsp Gourmet Garden Basil
2 Tblsp Toasted pinenuts, chopped
2 Tblsp finely grated Parmesan cheese
2 tsp olive oil
4 Tegel Fresh Boneless Chicken Breasts
4 streaky bacon rashers
700g bag Wattie's Rosemary and Garlic Potato Roasters
1 tsp Gourmet Garden Garlic
2 tsp olive oil
4 small tomatoes
1 red onion, peeled and cut in 8 wedges
4 courgettes, cut in halves lengthwise
Method :-
1. To make pesto: In a small bowl, combine first measure Gourmet Garden Garlic and Gourmet Garden Basil with pinenuts, Parmesan and olive oil, mix well and season with salt and pepper.
2. Cut a pocket into the side of each Tegel chicken breast. Divide the pesto into 4 equal amounts and use to fill the chicken breast pockets. Wrap a bacon rasher around each breast and secure with a toothpick.
3. Cook over a preheated barbecue, turning until golden on all sides, reduce heat and barbecue until thoroughly cooked through, about 25-30 minutes.
4. About 15 minutes before the chicken is cooked, toss the Wattie’s Rosemary and Garlic Potato Roasters onto a lightly oiled barbecue plate. Barbecue the potato roasters for about 15 minutes, turning occasionally.
5. Combine second measure Gourmet Garden Garlic and olive oil, brush over the prepared vegetables, season with salt and pepper. Barbecue beside the roasters for 5-7 minutes or until tender. Serve Pesto Chicken, sliced with barbecue roasters and vegetables.
Happy cooking from the Food in a Minute team

valentino - 2013-09-01 15:12:00

The side burner is used for some of the following....

Dressings, Sauces, Butters & Dips

Postby Eden.M on Fri Aug 01, 2008 4:46 am

Garlic Butter ... the best
1 pound ( say 500 gram pack ) soft butter in a bowl. 2 bulbs garlic. Peel all the cloves and finely chop (best knife to use is a Asian style square looking knife which I can not remember the name of. blushes) Its alot of garlic but its well worth it!!
Mix well into the soft butter and place in a container and keep in the fridge till needed. Best made 24 hours before you need.
Half the mix if 1 pound is too much! Enjoy posted by barloo

A Salsa Dressing For BBQ Chicken
Bbq'd chicken with a salsa made from diced avacado and oranges tossed with a spoon or so of honey a drop of vinegar and salt and pepper posted by ribzuba

A Yoghurt dressing for salads
I have a yummy dressing for salads if you want. I spose you could use it for dipping sauces? 2 kiwifruit (whizzed up in food processor) 2 small tubs unsweetened yoghurt, lemon or lime juice. Mix all ingredients together and drizzle over salad. Sounds weird but its GREAT-was an accidental success (experiment) posted by fionaschuler

Mint Yoghurt Dressing
1 cup plain yoghurt, 1 clove garlic crushed, 1 small Lebanese cucumber grated and 2 tablespoons chopped fresh mint.
Mix together the yoghurt, garlic, cucumber and mint & season with sat & pepper.

Mayonnaise
Whisk together 2 egg yolks, 1 teaspoon Dijon mustard and 1 tablespoon lemon juice for 30 seconds or until light and creamy. Add ¼ cup olive oil about a teaspoon at a time whisking continuously. One can add the oil more quickly as the mayonnaise thickens. Season to taste with salt and white pepper. Alternatively, place the egg yolks, mustard and lemon juice in a food processor and mix for 10 seconds. With the motor running add the oil in a thin stream. Season to taste. Makes about 1 cup.

Thousand Island Dressing
Mix together 11/2 cups mayonnaise, 1 tablespoon sweet chilli sauce, 1-2 tablespoons tomato sauce, ¼ red capsicum and ¼ green capsicum finely chopped, 1 tablespoon chopped chives and ½ teaspoon sweet paprika. Stir well and season. Cover and refrigerate for up to 3 days. Makes 1 2/3 cups.

Green Goddess Dressing
Mix together 1 ½ cups mayonnaise, 4 mashed anchovy fillets, 4 finely chopped spring onions, 1 crushed garlic, ¼ cup chopped fresh flat-leaf parsley, ¼ cup finely chopped chives and 1 teaspoon tarragon vinegar. Serve with salad or BBQ ‘ed seafood.

Aioli (Garlic Mayonnaise)
Mix together 1 cup mayonnaise with 3 crushed cloves of garlic. Season to taste with salt and pepper. Serve with barbequed seafood such as prawns. Makes about 1 cup. All the above posted by Valentino

valentino - 2013-09-01 15:26:00

Tartare Sauce
Mix together 1½ cups mayonnaise, 1 tablespoon finely chopped onion, 1 teaspoon lemon juice, 1 tablespoon chopped gherkins, 1 teaspoon chopped capers, ¼ teaspoon Dijon mustard and 1 tablespoon finely chopped fresh parsley. Mix and season with salt and pepper. Top with a few capers and serve with barbecued seafood.

Cocktail Sauce
Mix together 1 cup mayonnaise, 3 tablespoons tomato sauce, 2 teaspoons Worchestshire sauce, ½ teaspoon lemon juice and 1 drop of Tabasco sauce. Season with salt and pepper. Keep covered in the fridge for up to 2 days.

Blue cheese Dressing
Mix together ½ cup mayonnaise, ¼ cup thick cream, 1 teaspoon white vinegar and 1 tablespoon finely chopped chives. Crumble 50g blue cheese into the mixture and gently stir through. Season with salt and white pepper. Can be kept refrigerated, covered for up to 2 days. Serve as a salad dressing or with barbequed asparagus.

Caesar Dressing
Cook an egg in boiling water for 1 minute, break the egg into a small bowl and add 2 tablespoons white wine or tarragon vinegar, 2 teaspoons Dijon mustard, 2 chopped anchovy fillets and 1 crushed clove garlic. Mix together with a small wire whisk. Add ½ cup oil in a thin stream whisking continuously until the mixture is smooth and creamy.
Keep covered in the fridge for up to 2 days. Serve over crisp salad.

Dressing for Smoked Chicken Salad
Blend or process 2 eggs, 2 cloves garlic crushed, 2 tablespoons lemon juice, 2 teaspoons Dijohn mustard and 45g can anchovy fillets drained. With the motor running gradually pour in 1 cup olive oil in a thin stream and process until thick. Season with salt & pepper.

Herb, Garlic and Yoghurt Dressing
Whisk together 200g low-fat natural yoghurt, 4 tablespoon skim milk, 1 teaspoon Dijon mustard, 1 tablespoon finely chopped chives, 2 teaspoon finely chopped fresh parsley, 2 teaspoons chopped fresh oregano and 1 crushed clove garlic. Season with salt and pepper.

Berry Dressing
Blend 100g fresh or thawed frozen strawberries, 1 ½ tablespoons oil, 3 tablespoons apple juice, 1 tablespoon lemon juice, 1 tablespoon cider vinegar and some cracked pepper in a blender until smooth. Season with salt.

Walnut Vinaigrette
Combine 2 tablespoons cider vinegar, 1 tablespoon balsamic vinegar, 1 ½ tablespoons walnut oil, 1 teaspoon Dijon mustard, 2 tablespoons water, ½ teaspoon castor sugar and 2 teaspoons finely chopped fresh parsley in a screw-top jar. Shake the jar then season.

Roasted Capsicum Sauce
Quarter 2 red capsicums remove the seeds and membrane and grill until the skins blister and blacken. Cool under a damp tea towel before peeling. Cut one quarter into thin strips then set aside. Heat 1 teaspoon oil in a small pan add 2 finely chopped spring onions and 1 tablespoon water then stir over heat until the spring onion is soft. Add the remaining capsicum, 3 tablespoons beef stock, 2 tablespoons white wine, 2 tablespoons tomato paste and ¼ teaspoon sugar. Simmer for 2 minutes then blend until smooth. Season and stir in 1 tablespoon chopped chives. Garnish with red capsicum strips.

Tomato Sauce
Heat 1 teaspoon oil in a pan, add a sliced leek, 2 tablespoons water and 1 crushed clove garlic. Cover and stir until the leek is soft. Add 440g can chopped tomato, 1 tablespoon tomato paste, ¼ teaspoon sugar and 2 tablespoons red wine. Stir then simmer for 5 minutes. Season. Makes 2 cups.

valentino - 2013-09-01 15:28:00

Hummus Dressing
Drain a 425g can chickpeas and put in a food processor with ¾ cup vegetable stock, 1 tablespoon tahini paste and 2 chopped cloves garlic. Stir 1 teaspoon each of ground coriander and cumin in a dry frying pan over medium heat for 3 minutes or until aromatic. Cool slightly add to the processor and mix until nearly smooth. Mix in 2 tablespoons lemon juice. Season with cracked pepper and salt. If too thick add a little water.

Sweet Ricotta Cream
Beat together 200g ricotta, 100g low-fat natural yoghurt, ½ teaspoon finely grated orange juice and 1 tablespoon castor sugar until smooth. Makes 1 cup.

Apple Chutney
Great for BBQ Pork, lamb chops, chicken cutlets or as a relish with a cheese plate. 3 Green apples, 1/2 cup apple juice, 1/2 cup Fruit Chutney and 15g butter. Peel & dice the apples, into a small pan with apple juice and bring to boil, then reduce the heat and simmer covered for about 7 minutes or until the apple is completely soft. Stir in the chutney and butter then serve warm or cold.

Peanut Sauce
1 cup pineapple juice, 1 cup peanut butter, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 2 tablespoons sweet chilli sauce and 3 tablespoons soy sauce.
Combine the juice, peanut butter, garlic & onion powders and sauces in a small pan and stir over medium heat for 5 minutes or until smooth. Serve warm with Satays or steaks.
All above posted by Valentino

Peanut Sauce
6 Tbl peanut butter, 3/4 cup water, 1/2 tspn salt, 2 Tbls soy sauce, juice of 1/2 lemon, 2 tspns sugar In a Jug combine peanut butter and water until smooth. Simmer 2 mins. Add other ingreds and more water if too thick. Heat through 1 minute. posted by pam.delilah

Satay Sauce...
try these...:}} Ingredients: ... 2 tbsp oil 1 clove garlic 1 medium onion 1/4 tsp chilli powder 1/2 cup crunchy peanut butter 1 tbsp soy sauce 1 tbsp lemon juice 2 tsp brown sugar 3/4 cup coconut cream salt Method:... In a saucepan sauté onion in oil... Add crushed garlic and chilli powder... Stir in peanut butter , soy sauce, lemon juice and sugar... Add coconut cream and cook until it boils stirring constantly... Season with salt to taste... Add more sugar if necessary...
posted by fisher

Satay Sauce....
In a frypan put 1 tablespoon oil and cook 1 chopped onion over medium heat for 2-3 minutes until softened, stir in 2 rushed cloves of garlic, 2 teaspoons grated ginger, 1 deseeded chopped red chilli, 1 teaspoon ground cumin and 1 teaspoon ground coriander and cook for about a minute or two. Stir in 1/2 cup crunchy peanut butter, 1 tablespoon soy sauce, 2 tablespoons lemon juice 1/2 cup coconut cream and 1/2 cup water. Slowly bring to boil and allow to simmer a little for right texture then serve. posted by valentino

Satay Sauce...
maybe this one...:}} 1 tsp chilli powder.. 5 tsp water 1 tbsp oil 1 grated onion 1 crushed garlic clove, 2 tbsp lemon juice 1 tsp salt, 4 tbsp crunchy peanut butter 1 tsp ground cumin 1 tsp coriander. Blend the chilli powder and water together to make a paste... Heat oil in pan, add onion, garlic and chilli paste and fry gently until onion is soft... Add remaining ingredients stirring well to combine... posted by fisher

Easy Microwave Hollandaise Sauce
50g butter 1 Tbsp lemon juice 2 egg yolks 1/4 cup cream 1/2 tsp dry mustard 1/4 tsp salt Melt butter on high in microwave for 30 seconds. Add lemon juice, egg yolks and cream. Microwave on high for 1 minute, stirring after 30 seconds. Add seasonings and beat until smooth. We actually prefer to use sour cream rather than cream- and more likely to have some in the fridge! Makes 3/4 cup of sauce. posted by katalin2

valentino - 2013-09-01 15:29:00

Bernaise Sauce
Is a great one for roast beef or steak. 1/3 cup white vinegar;3 spring onions;8 peppercorns;1/4 tsp tarragon;1 bayleaf;4 egg yolks;250g butter;salt & pepper Put vinegar,chopped onions,peppercorns and bayleaf and tarragon into a pan. Bring to boil,reduce heat. Simmer uncovered until mix is reduced by half. Strain and reserve liquid. You will need 2 tbsp of strained liquid for sauce.Pour it into a small jug.Put egg yolks into top of double saucepan,stir until combined.Gradually stir in the 2tbsp of liquid,mix well.Put top of double saucepan over simmering water(barely simmering),gradually stir in the cooled,melted butter.Stir constantly till mix has thickened to a thickish(but pourable) consistency. remove from water immediately.Season with s&p. posted by brianmac

Mustard sauce.
Melt some extra butter after steak is cooked, add cream and mustard till heated. Pepper sauce. Finely chop up a small onion and cook in pan after steak cooked. Add some ground up peppercorns (I use a coffee grinder), some beef stock, bit of flour and water and serve once heated. posted by loopydog

A simple green herb sauce ...
Just chop up a large handful of mixed herbs from the garden. Anything is fine - eg: mint, chives, marjoram and parsley. Add a clove of crushed garlic, a finely minced anchovy or two (optional), a glug of olive oil to moisten and a tiny splash of red wine vinegar. (This is very flexible, you could also add capers or chopped olives if you like, make it like the consistency of a salsa rather than a very wet sauce). Add salt and freshly ground black pepper to taste. Enjoy.
posted by 2halls

Seafood Sauce
About a cup full of raw scollaps, about a cup full of prawns, 1 onion sliced, 1tsp garlic, a lil butter, 1 capfull of malibu, 2 cap fulls of triple sec, 1 cap full of cointrau (sp), bottle of cream 300ml. Saute onion and garlic, add scallops and prawns, booze, let simmer/seer until seafood is cooked then add cream, let reduce, this is so yummy. Long life cream is ok to use also.
posted by freedreamz

Creamy Garlic Sauce for Steaks
With some cream, garlic, pinch of salt just put all in a saucepan on medium heat and stir to thicken it up, turn down if it starts to bubble to much, if you want really thick sauce you can mix cornflour with the cream first. This sauce is so yum and is perfect with steak. posted by cam-ralph

Herb Butter
Mix herbs, garlic and salt with soft butter. And serve it with the steak. You can put the mixture into a pastry bag with a nozzle and make little "cookies" and freeze them. Nice to serve with a BBQ posted by ivyplus

Creamy Garlic Sauces
6 cloves of garlic, 2 tablespoons finely chopped parsley, 4 tables poons of yoghurt, 2 tablespoons of bestfoods Mayo and about 4 tablespoons of cream. Some salt and pepper... it tastes really good!!
posted by em007

Creamy Garlic Sauce No 2
Mines basic and probably not to good on the hips. Reduce 300ml cream, 4 teapsoons crushed garlic and salt & pepper together until thick and creamy, really easy and yummy. We have it over steak and really yummy over baked fish.
I reduce over a high heat to start off with, then when it has thickend I then turn it down, it does develop a skin over the top whilst reducing but that just stirs in. posted by sushimu

valentino - 2013-09-01 15:30:00

Chilli Garlic Dip
4-5 red chillies, 2 large cloves garlic chopped, 1/4 cup sugar. 1/3 cup cder or rice vinegar, pinch of salt and 1/4 cup boiling water. Soak the chillies in very hot water for 20 minutes, drain and chop finely, place in a mortar with the garlic and sugar and grind to a smooth paste. Place the mixture in a small pan and add the vinegar, salt and boiling water. Bring to boil then reduce heat and simmer for 2-3 minutes. Set aside to cool. posted by Valentino

Cottage Cheese-Herb Dip
INGREDIENTS: * 1 Cup Cottage cheese, creamed * 2 Tablespoons Lemon juice * 2 Tablespoons Milk * 2 Tablespoons Low Fat Salad dressing or mayonnaise * 2 Tablespoons Green onions, chopped * 1/4 Cup Parsley, coarsely chopped * 1/2 Teaspoon Tarragon leaves * 1 Dash Pepper PREPARATION: Mix ingredients in a blender, scraping sides of blender jar with a rubber scraper and reblending as until mixture is smooth and creamy. Serve with fresh vegetable sticks or assorted crackers.
posted by sam924

Spicy Cheese Dip
INGREDIENTS: * 1 tablespoon butter * 1/4 cup chopped onion * 3/4 cup picante sauce * 1 package (3 ounces) cream cheese * 4 ounces shredded Cheddar cheese * dash paprika * 1 can (4 ounces) chopped green chile peppers * dash Worcestershire sauce * 1/2 teaspoon salt * tortilla chips PREPARATION: Sauté onion in butter until tender. Add picante sauce and stir. Gradually add the cream cheese and shredded cheese. Stir in paprika, peppers, Worcestershire sauce, and salt; continue cooking and stirring until cheese is melted and mixture is well blended. posted by sam924

Tropical Pineapple Sauce
1/2 cup vinegar, 5 whole cloves, 1/4 tsp cinnamon, 1/4 tsp salt, 1 cup crushed pineapple & 1/2 cup sugar.
First 4 ingrdients into a saucepan & simmer for 10 minutes. Lift out cloves. Add pineapple & sugar & bring to boil. Serve hot or chilled with grilled pork or lamb chops.

BBQ Sauce
Makes about 1 1/2 cups. 1 Onion chopped finely, 1 1/2 tblsp brown sugar, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp mustard, 1 tblsp Worchestershire sauce, 1/4 cup vinegar, 1 cup tomato juice, 1/4 cup tomat sauce, 1/4 cup water & 1/8 tsp cayene pepper. Mix all ingredients together in a saucepan & simmer for 15 minutes stirring occasionally. Brush over BBQ chops or steaks towards the end of cooking time. Serve extra sauce over cooked meat.
above 2 posted by Valentino

Sweet n zingy
depending on how many you making for but for 2 people Id melt half a teaspoon of honey in a little boiling water, half a teaspoon wholegrain mustard and about a tablespoon or more of balsamic vinegar. yummy
aadunn77

"I try not to listen to the voices..but sometimes they have some GREAT ideas"
User avatar
Eden.M Site Admin Posts: 1519Joined: Wed Jul 23, 2008 4:01 amLocation: Auckland NZ

Top

-------------------------------
-------------------------------
--------------------

Re: Sauces

Postby Valentino on Thu Sep 10, 2009 4:17 pm

Roasted Tomato Sauce

500g cherry tomatoes halved,
1- 2 tbsp olive oil,
salt & freshly ground pepper,
2 cloves garlic crushed or chopped,
1 tbsp fresh basil leaves torn,
1 tbsp chopped flat-leaf parsley,
1 tsp sugar,
1 tbsp red wine vinegar and extra 3 tbsp olive oil.

Oil BBQ and preheat to medium.
Place tomatoes in a bowl, add oil, salt & pepper, and toss gently to coat.
Cook on BBQ plate for 2-3 minutes on each side until soft and lightly charred.
Mash or blend tomatoes with remaining ingredients leaving sauce a little chunky.
Serve at room temperature.

valentino - 2013-09-01 15:32:00

Home-made BBQ Sauce

2 Medium sized onions sliced,
2 cloves garlic crushed,
2 tbsp olive oil,
1 x 410g can chopped tomatoes,
¼ c cider or white wine vinegar,
¼ c soft brown sugar,
1 tbsp Worcestershire sauce,
2 tsp mustard powder and salt & pepper.
Saute onions and garlic gently in oil until softened and lightly coloured ( about 5 minutes).
Add remaining ingredients and bring to boil, stirring well.
Reduce heat and simmer for 30 minutes until slightly thickened.
For a smoother sauce, allow to cool a little then whiz it in a food processor to desired consistency.

End of sauces and Dips.....

valentino - 2013-09-01 15:32:00

OOOOps, I've doubled up recipes (repeated) on posts 145 with 153, Hmmmm, need to be wary.

valentino - 2013-09-01 16:06:00

Marinades

Postby Eden.M on Tue Jul 29, 2008 10:01 am

Please also check in the Trade Me Cooks Forum Index - Marinades and sauces

Sausage Marinade
Buy plain beef sausages and marinade them in this - they are devine. 1/4cup olive oil, 2-3T lemon juice or balsamic vinegar, 1-2 crushed garlic cloves, 3teasp brown sugar, salt and pepper and 4 tablespoons chopped fresh herbs. Prick sausages all over and marinate them for at least 3 hours. or... another sausage marinade is ......... 1/4cup soy sauce, 1tab fresh grated ginger, 2 tsp grated lemon rind, 1/4cup honey, 1-2 cloves crushed garlic, 1 tab sherry or rice wine, and 3 tab sweet chilli sauce.
posted by helen59

A Marinade for BBQ Steaks
EveryOne asks me to make my marinated steaks:) Here goes. Chop onions (at least 2), chop heaps of garlic and get the fresh ginger (out of the freezer and run the sharp knife over it so its already mashed) (hehehe old cooks hint!) and a good good measure of that and wine, any wine you have (not cooking wine!!)and soya sauce. Add meat at least 24 hours before you need it and turn in fridge often:) Enjoy!! Do Not be a stinge on the ingredients on this and Do Not add water!! posted by barloo

Roasted Garlic Marinade
INGREDIENTS: * 2 heads of garlic * 1 cup orange juice * 1/2 cup spicy mustard * 4 tablespoons honey * 2 tablespoons olive oil * 1 teaspoon thyme PREPARATION: Carefully cut off the top of the garlic bulb so that the tops of the cloves are exposed. Pour one tablespoon of olive oil over the top. Place on preheated grill and roast over a low heat for abour 30 to 45 minutes or until the cloves are soft.Remove from grill and allow to cool. Squeeze the cloves of garlic out of the bulb into a blender. Add remaining ingredients and blend until smooth. The marinade works great with most anything posted by sam924

Honey Soy Marinade
Combine 1/4 cup Honey, 1/4 cup soy sauce, 1 crushed garlic, 2 tablespoons sake and 1/2 teaspoon Chinese five-spice powder. Remove excess fat from meat. Pour over meat with marinade and toss well. Refrigerate for 2 hours or overnight. Cook on a hot BBQ for about 10 minutes turning once and until cooked through. Marinade makes 3/4 cup.

Tandoori Marinade....
Combine 2 tablespoons tandoori paste, 1 cup plain yoghurt and 1 tablespoon lime juice. Pour marinade over meat and toss well to combine. Cover and refrigerate for 1 - 2 hours. Cook on a hot BBQ Grill and cook basting with the marinade until cooked through. Makes 1 1/4 cups.

Mexican Marinade.....
Combine 440g bottled taco sauce, 2 tablespoons lime juice and 2 tablespoons chopped fresh coriander. Pour the marinade over scored meat and toss well to combine. Cover and refrigerate for 2 hours or overnight. Cook on a moderately hot BBQ hot-plate for about 30 minutes or until cooked through to one's liking. Makes 1 1/4 cups.

Thai Marinade....
Combine 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 crushed garlic, 1 finely chopped lemon grass stem, 2 teaspoons soft brown sugar, 1/2 cup coconut cream and 2 tablespoons chopped fresh coriander leaves. Pour the marinade over meat and toss well to combine. Cover and refrigerate for 2 hours or overnight. Cook on a moderately hot BBQ hot-plate for about 30 minutes or until cooked through and to one's liking. Makes 3/4 cup. above 4 posted by valentino

valentino - 2013-09-01 16:09:00

Jamie Oliver's BBQ Marinade (for chicken lamb or beef)
In a pestle/mortar 4-5 whole cloves; 1 heaped tsp cumin seeds; 2 TBS fennel seeds; 1 generous tsp black pepper; 2-3 tsp salt, bash to a floury texture. Then put in the bottom of a roasting pan with 10 or so fresh bay leaves. Chop up finely a handful of rosemary, thyme, whole garlic bulb (skin and all), zest of 1 orange then add to the pan. Add 4 heaped tsp smoked paprika, 1/2 bottle cheap balsamic vinegar and the juice from the zested orange and finally 1 bottle tomato sauce and 8 TBS extra virgin olive oil. Mix up to a gooey mess and add your meat, then cover with tin foil and put in the oven for 1 1/4 hours at 180C. After that time the meat then goes on the BBQ to finish off. He also put the roasting dish on the BBQ to reduce down the left over marinade and meat juices, while that was happening he kept basting the meat with that mixture. Looked so good, Meat he used was... Whole chicken cut down the middle and flattened out, leg of lamb and lamb ribs. I almost forgot to mention that he scored the leg of lamb about 1cm deep and the chicken legs were cut down to the bone and you guessed it, his hands gotta massaging to rub the marinade deep into the cuts.
posted by lmarsh

Red Wine Marinade
1/2 c red wine, 1 tbsp cooking oil, 1 tsp crushed garlic, 1 tsp mixed herbs, 1-2 tbsp blackcurrant, boysenberry or plum jam, cracked pepper. I use this with chicken or pork.
posted by gypsynz1

My fave all use marinade for steak
is a very generous portion of red wine - about 2 cups, 2-4 tsp of garlic, 1-2 tsp of ginger, a good squirt or two of tomato sauce, same of black sauce, same of soy sauce, some honey drizzled in along with some mustard, whole grain is great and salt and fresh ground pepper. I never measure for this or always use the same ingredients, the base of wine and garlic is dominant with the other flavors mixing in as well. posted by me

Marinade for Steak with red wine
1 small grated onion, 2 tsps grated lemon rind, 1 cup dry red wine, 1/2 c oil, 1 tsp sugar, 1 clove garlic, salt and pepper.
posted by redwun

For mutton Chops
2 tbsp of Honey,2 tbsp Sherry and 2 tbsps of Worcheshire Sauce.
posted by chirpygirl

Marinade for bbq Lamb
1/2 c. lemon or lemon and lime juice 1/4 c. olive oil 2 or 3 garlic cloves, crushed 1/2 tsp. fresh ground pepper 1/2 tsp. dried thyme 1/2 tsp. dried rosemary Directions: Wholly or partially butterfly boned lamb. Combine above ingredients and marinade lamb; refrigerate overnight turning occasionally. Baste occasionally with marinade while (barbecuing). posted by sam924

Another... for Lamb
1/2 c. olive oil 1/2 c. vegetable oil 1/2 c. fresh lemon juice 4 cloves garlic 2 tsp. oregano 1 tsp. rosemary 1 c. thinly sliced onions 10 bay leaves 1/4 c. chopped parsley Directions: Beat together oils and lemon juice. Peel and smash the garlic and add to oil mixture along with other ingredients. Marinate for at least 8 hours in refrigerator (overnight, too). Baste with the garlic posted by sam924

Ruth Pretty marinade
I use all the time for a boned leg of lamb on the barbque. 4 cloves of garlic chopped finely, 2 tbsp of rosemary ( I just run my hand up the stalks and use the 'leaves') 1/3 cup Dijon mustard, 1/4 cup soy sauce, 1/4 cup olive oil, 1/2 tsp tabasco sauce, 2 tbs balsamic vinegar, maldon sea salt and ground black pepper. I mix all together and then place the lamb in a plastic bag and pour in the marinade, refrigerate for at least 4 hours, or can be up to 2 days. sometimes I buy the lamb and marinade it and freeze. allow lamb to come to room temp, skin side down cook 10-15 mins before turning over cook a further 12-17 mins turning occasionally. leave to sit for 10 mins before carving. you could 1/2 the ingredients if its too much for other meat but everyone just loves it when I do this. Also if you dont like cooking marinated meats on the barby bec

valentino - 2013-09-01 16:10:00

Herb marinade for beef or lamb
1/2 cup olive oil grated zest 1 lemon 2 cloves garlic, crushed 2 Tbsp each chopped Italian parsley and coriander (plus rosemary if using lamb) 1 Tbsp thyme leaves 1/2 tsp cayenne pepper 1/4 tsp freshly ground black pepper Mix all ingredients in a bowl. Place steaks or cutlets into a shallow, non-reactive dish (see Cook’s Note). Pour marinade over the meat. Turn meat over in marinade to coat it completely (use your hands to do this). Cover dish with plastic food wrap or foil and refrigerate for at least 2 hours. Remove meat from the marinade and barbecue according to your preference (medium rare will take about 10 minutes).
posted by sonyahare

Nigella Lawson's marinade for beef
1 tab black peppercorns coarsely crushed, 2 tab olive oil, 4 cloves garlic crushed, 1 onion finely sliced, 1 tab Worcestorshire sauce, 1 tab red wine vinegar. I use this with thick pieces of beef rump - overnight is best but a couple of hours at room temperture is okay. Salt the meat generously just before cooking it. Grill or fry the rump very briefly over very high heat, and either rest 20 min covered on a warm plate, or cool completely. Slice fairly thinly and serve with rosemary garlic roast potatoes and a green salad.
posted by davidt4

Moroccan Lamb
2 teaspoons ground cumin, 3 teaspoons paprika, 2 teaspoons freshly ground black pepper, 1 1/2 teaspoons ground coriander, 1/4 teaspoon cayenne pepper, 1/2 teaspoon turmeric, 5 large cloves garlic, finely chopped, 1/4 cup extra virgin olive oil 1/4 cup lemon juice 1/3 cup finely chopped coriander
posted by taurushat

Marinades
You can make up a marinade with just about any flavour you like. Lemon, garlic, bit of honey, soy sauce, oyster sauce, lea and perrins.... and a really good marinade for chicken... Char Siu sauce in the supermarkets... it is delicious... just add some crushed garlic, heat the sauce in the jar for about 30 seconds in micro, and add about 1/2 cut to a whole dish of chicken.... very nice.... Just Lea and Perrins with garlic on lamb on the bbq is delicious with a bit of mint.... use imagination
posted by mamaa

Asian style chicken

1 kg chicken drums, 1/2 kecap manis, 1 lrg lemon juiced. 1 tbsp honey, 2 garlic cloves crushed, 2cm ginger peel/grate. place chicken in one layer. mix up marinade. pour over chicken. keep turning to coat. Refrigerate.

Honey mustard roasted chicken drumsticks
1 tbsp olive oil, 1/4 c honey, tbsp wholegrain mustard, 1 orange juiced, 12 drumsticks.mix up marinade ingredients coat chicken. roast in oven baste occasionally.

it's easy to just invent your own
add your 2 sauces, a tbsp honey, bit of garlic and lemon juice. marinade and cook. easy.
the above 3 posted by boatboy10

Marinades for Venison

Half a jar of blueberry jam,
cup of water and juice of a lemon...mix together and bung in the venison. Can be a sauce as well...just reduce down on the cook top until desired consistancy.
twinky

We use this one ..
when we get venison from a hunter friend of our son. 1 Clove Garlic minced, ½ c Honey ,1 pinch Pepper, 4 T Lemon Juice ,½ c Soy Sauce ,dash of Salt
sande

valentino - 2013-09-01 16:12:00

Some websites that were posted are now non-existing or invalid, the remaining ones still exists...... The following Websites were given to further the BBQ ideas, recipes etc....

http://bbq.about.com/cs/chicken/a/aa021001a.htm
winnie231

http://www.ifood.tv/recipe/rotisserie_roast_beef

http://www.recipes.co.nz/barbeque

http://www.nzs.com/new-zealand-articles ... cipes.html

http://www.kidspot.co.nz/baby-kids-chil ... +4+BBQ.htm

http://recipefinder.msn.co.nz/recipesea ... y=Barbeque Recipes

http://www.kiwiwise.co.nz/barbeque-recipes

Editing to note that some links need to be looked into further, not displaying their initial full address, hmmmm.

Edited by valentino at 4:31 pm, Sun 1 Sep

valentino - 2013-09-01 16:28:00

This showed up on my xtra homepage today, thought it is interesting to share.. Website for the recipe http://nz.lifestyle.yahoo.com/new-idea/recipes/recipe/-/1871
5937/lamb-chops-with-rosemary-viniagrette/

Lamb Chops with Rosemary Viniagrette
Preparation time:15 mins Cooking time:25 mins Serves:8
Dad’s char-grill favourites. Celebrate the man in your life with this feast that will feed eight.
Ingredients
16 lamb loin chops
2 lemons, cut into 1cm slices
2 baby cos lettuce, washed and quartered lengthways
Tzatziki, to serve (a Greek dip made from yogurt, chopped cucumber, and mint )
1/4 cup apple cider vinegar
1 shallot, chopped
1 clove garlic, chopped
2 tbs fresh rosemary leaves
2 tsp Dijon mustard
1/2 cup olive oil
Salt and pepper, to taste
Method
1. To make vinaigrette, combine vinegar, shallot, garlic, rosemary and mustard in a food processor. Process until finely chopped. Add oil. Process until combined. Season with salt and pepper.

2. Place lamb in a bowl. Pour over half the vinaigrette. Toss to coat. Stand at room temperature for 30 minutes to marinate. Drain lamb.

3. Heat a lightly oiled barbecue or char-grill pan over medium to high heat. Add lamb in three batches. Cook for about 3 to 4 minutes on each side or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes.

4. Cook lemons on same barbecue or char-grill plate for about 1 minute on each side or until lightly charred.
5. Top lamb with lemons. Serve with lettuce and tzatziki. Drizzle lettuce with remaining vinaigrette.

valentino - 2013-09-01 19:51:00

Now the Seafood part..... continued from the old TMC recipes.

Fish & Seafood

Postby Eden.M on Sat Jul 26, 2008 9:32 am

Crayfish Tails ...
the garlic butter is nice ...... so I've been told (cant stand the richness of crayfish tails anymore, strictly a legs girl these days) a friend of ours splits them and grills them on the BBQ, then spoons over some of the garlic and herb butter.. he also makes them into a mornay, which is basically a cheese sauce which you can spoon over, then grill with extra cheese on top. posted by jellabie

BBQ Squid...
yes briefly cooked is best.. you could
use flour/egg/breadcrumbs to coat it if you want.. then bbq (a tip - use baking paper on your bbq hotplate - it works well - lovely golden goodies - and little cleaning up is needed.). posted by juliewn

Char-grilled Baby Octopus
Ingredients 500g baby octopus, cleaned and heads and beaks removed 2 cloves garlic, peeled and finely chopped 2 tablespoons parsley finely chopped 100 ml olive oil 50 ml lemon juice salt and freshly ground black pepper Method Place the octopus in a glass bowl or other non-corrodible container. Combine all the marinade ingredients, pour over the octopus, cover and refrigerate overnight. Remove the octopus from the marinade and place on a hot barbecue. Toss for 3-5 minutes until cooked
posted by sam924

Seafood Kebabs 4 servings
Kebabs:- 3-4 cups water, 2 courgettes cut into chunks, 500g thick white fish fillets cut into cubes, 1 red pepper cut into squares, 225 g can pineapple rings drained & quartered, 1/2 cup oil, 1 tsp dried tarragon and freshly ground pepper.
Sauce:- 1 tblsp flour, 2 tblsp water, 2 tblsp lemon juice, 1/4 cup white wine, 1/2 tsp salt, 1/4 tsp curry powder and 1/2 cup Evaporated milk.
Bring water to boil, add courgettes and cook for 2 minutes. Drain & rinse courgettes under cold running water, drain thoroughly. Place the courgettes, fish, red pepper & pineapple onto eight skewers. Combine the oil, tarragon & black pepper , brush over kebabs. Cook on a preheated BBQ for 6-8 minutes or until the fish & veges are cooked. Brush the kebabs frequently with the oil mixture and turn during cooking. While the kebabs are cooking, prepare the sauce. Place the flour in a small saucepan, stir in water a little at a time to make a smooth paste. Add the lemon juice, wine, salt and curry powder, bring to boil stirring constantly then simmer for 2 minutes. Stir occasionally. Add the evaporated milk & cook, stirring, until the sauce is reheated. Do not allow the mixture to boil. Serve the kebabs on a platter with most of the sauce pour over the middle parts of kebabs and remaining sauce used as extra sauce to the kebabs on individual servings posted by Valentino

Fish Herb Coated
done with a herb and spice coating and pre cooked spuds sliced and finished off on the barby served with a fresh green salad with cucumber, tomato and avocado slices Smile
posted by herika

Salmon Recipes
pull the bones out with tweezers prior to cooking. I find the nicest way to have fresh salmon is just grilled or better still on the bbq. It has a very delicate flavour and I cant see why you would ruin that by smothering in sauces or heavy flavours such as garlic or chili. You can always wow ur man with a selection of dipping sauces on the side. For garnish, just use freshly chopped herbs such as dill or parsley and maybe a squeeze of lemon juice. posted by ani4abuy

valentino - 2013-09-02 10:37:00

this is easy but very impressive looking..
2 decent size salmon fillets boned ..1 med carrot fine diced..1 cougette fine diced..1 head spinach or young silverbeet washed and chopped 1tsp grated ginger(can use jar stuff) grated lime or lemon rind..Heat 1 tbsp olive oil in pan..cook veg ,ginger,rind until softened and pan juices evaporated. Lay 1 fillet skin side down on foil..squeeze lemon juice over surface ..put cooled veg on top..place other fillet skin side up ..wrap foil into loose parcel cook on BBQ 15mins. Carefully open to check if cooked..may need a little longer.Slice in half to serve(with new potatoes and lightly dressed green salad. You can cut it almost through before cooking..easier to serve
posted by dizyyg

"I try not to listen to the voices..but sometimes they have some GREAT ideas"
User avatar
Eden.M Site Admin Posts: 1519Joined: Wed Jul 23, 2008 4:01 amLocation: Auckland NZ

Top

-------------------------------
-------------------------------
--------------------

Re: Fish & Seafood

Postby Eden.M on Sat Jul 26, 2008 9:40 am

Salmon Steaks
Keep it simple. Salmon is best when cook fast and simply. Simply season with S & P and olive oil. BBQ . Cook fast until golden and half cooked on first side. Do not turn until half cooked!! Salmon should be served a bit raw (just pink) in the centre so as not to dry out (like Tuna). So less is more, if you know what I mean. Ie if you think its cooked it is probbably over cooked. Serve with your favorate leafy salad and steamed, butter - parsley potoates. Dont forget the lemon to go with it. Keep salmon simple for the honest flavours!!! Good luck. posted by mss2006

bbq them and them put this on them
I make garlic butter (about 250gms butter, 2-3 gloves butter and a bit of parsley) Mash it in a bowl, then roll it into a sausage (size of the old 50 cent coin)then wrap in gladwrap. When you have cooked your fish - I like it BBQ'd - then slice of a bit of garlic butter about 1/2 - 1 cm thick and let it melt allover your fish. Devine!!
posted by angela74

Herb-Stuffed Trout (or any whole fish equal sizes)
4 trout about 200g each, 4 sprigs fresh dill, 4 sprigs fresh lemon thyme, 2 limes thinly sliced, 2 cloves garlic thinly sliced, 2 tablespoons olive oil, 100grams butter softened, 1 teaspoon grated lime rind, 1 tablespoon lime juice and 1 tablespoon chopped fresh dill.
Wash the trout under cold water and pat dry with paper towels. Place a sprig of each herb into the cavity of each fish along with the lime slices and garlic. Lightly brush the outside of each fish with olive oil.
Cook on a hot lightly oiled BBQ grill or hot-plate for 5 minutes each side or until the fish flakes when tested. Place the butter, lime rind & juice & chopped dill into a bowl and mix together. Top each fish with a spoonful of the butter before serving. posted by Valentino

Garlic Prawns
Make a marinade of 6 finely chopped cloves of garlic, 1/4c olive oil, 1 tsp paprika, 1 tsp chilli flakes (if you like chilli), 1 tsp salt, lots of pepper. Marinate the prawns, either peeled or unpeeled, for 30 min - several hours in the fridge.
Either barbecue or grill or bake in a very hot oven. Don't overcook them - depending on size they will only take a few minutes. Serve with lemon wedges to squeeze over.
posted by davidt4

valentino - 2013-09-02 10:38:00

Garlic King Prawns:
500g raw king prawns (shrimp), 2 Tbsp lemon juice, 2 Tbsp sesame oil, 2 garlic cloves, 2 tsp grated fresh ginger - Remove heads from prawns. Peel and devein prawns, leaving tails intact. Make a cut in the prawn body, slicing 3/4 of way through flesh from head to tail. Marinade: Combine juice, oil, garlic and ginger in jug, mix well. Place prawns in bowl, pour on marinade and mix well. Cover and refrigerate several hours or overnight. Prepare and light bbq 1hr before cooking. Cook prawns on hot lightly greased flatplate 3-5mins or until pink in colour and cooked through. Brush frequently with marinade while cooking. Serve immediately. this recipe was in reply for a person wanting BBQ ideas, but I'm sure it can be cooked indoors as well. posted by pennysaver

Prawns with Lime and Chilli
20 raw prawns shelled tails attached, 2 cloves garlic, 1 long red chilli, 1/4 cup lime juice, 1 tablespoon grated lime rind, 1/2 cup aioli, 1 teaspoon lime rind ( second measure ), 1 teaspoon crushed ginger, 1/4 cup sweet chilli sauce and 1/2 lettuce.
Place prawns in a non-metallic bowl. Crush garlic, cut chilli in half lengthways and remove seeds and chop finely. Combine garlic, chilli, lime juice and first measure of lime rind. Pour over prawns and stir to combine.
Mix aioli, second measure of lime rind, ginger and sweet chilli sauce together. Wash lettuce, pat dry and slice finely. Place lettuce on serving platter.
Cook prawns briefly on a hot barbecue until pink. Place prawns on top of lettuce with aioli mixture drizzled over. Serve. posted by Valentino

Flounder Recipes
Grab some tinfoil, enough to wrap the fish up like a parcel. Spread some butter on the tin foil, put the fish on top, a bit more butter on top of the fish, squeeze some lemon juice over , add sliced onion, chopped garlic, season to taste (s & p) & parsley (optional) wrap up into a parcel so that juices don't run out, and cook on bbq , depending on the size of the flounder, make sure the oven is up to heat first. Open up and eat it out of the parcel, Serve with a salad & new potatoes ( or hash browns ),garlic bread and wash down with a glass of sav. blanc (or two - or a beer ). posted by kam04

BBQ Mussels

just buy mussels in shell ,,when bbq is hot throw then on bbq. when the mussels are cooked they will open up.check the mussels. if you like mussels to be more firm leave them on the bbq a minute longer, remove from bbq.,,,,,, i like to have three types of bbq mussels. one i put cooked mussels in a bowl and i poor garlic butter over them.. the next i put chilli sauce over them and the last i leave plain.. very important not to eat mussels that do not open,,, you can get sick eating unopened mussels

Smoked Mussels
get a large metal dish,, place smoking sawdust on the bottom of tray, put a rack on top of sawdust or any thing that will keep mussels off the sawdust, place mussels on tray and cover with a lid or tinfoil. put dish on bbq and cook for 10-15 minutes, check mussels regurley so you do not overcook mussels or they will go tuff, once cooked poor over your favourite dressimg.. ps you can smoke fish the same way on the bbq. you can smoke fillets or whole fish. above 2 posted by aktow

valentino - 2013-09-02 10:39:00

The following be great for a big gathering, and if one has a side burner on their BBQ.....

A large Pot of Mussels & Prawns
5/10 kg of Mussels quick scrub and into the pot with a bottle of Sweet Chili and Ginger Sauce some chopped green onions a glass of whatever you are drinking and throw a kilo of Woolworth's $7.95 kg frozen prawns on top - bring to boil - shake about and serve in the pot - you will be famous ! posted by mwood

Fish Fillets
2 Tbs olive oil, 2 Tbs lemon juice, 2 Tbs fruit chutney, 1 Tbs honey, 1 tbs chopped fresh coriander. 2 cloves garlic, 4 fish fillets..... Combine all ingredients (lol, except for the fish) in a small jug. Place fillets in a large non-metal dish. Pour oil mixture over the fish, cover and put in fridge for 1 hr. Transfer fish to cold, lightly oiled grill or hot-plate and cook under high heat, brushing with remaining marinade occasionally, for 4 mins each side or until tender. posted by pbmatthews

Chilli Bacon Barbecued Mussels
36 plain smoked mussels, 6-8 rashers streaky rindless bacon, 12 bamboo or wooden satay skewers ( well soaked in cold water for at least an hour prior ) and 2 tablespoons sweet chilli sauce. Wrap each mussel in a strip of bacon and thread 3 on each skewer. Grill until the bacon is cooked and crispy golden. Drizzle with sweet chilli sauce to serve.
posted by Valentino

Cook in a Minute - Barbecue Tarakihi and Feta Salad
Ingredients
3 Tblsp ETA Lite and Free Feta and Garlic Dressing
1 tsp each finely grated lemon rind and chopped parsley
350g pack Sealord Simply Natural Tarakihi Fillets
4 small tomatoes
1/2 telegraph cucumber, deseeded and sliced
1 small red onion, peeled and finely sliced
2-3 cups baby spinach leaves
2 Tblsp Italian parsley leaves
5-600g warm cooked baby new potatoes
1/4 cup ETA Lite and Free Feta and Garlic Dressing
Method
1. Combine first measure Eta Lite and Free Feta and Garlic Dressing with lemon rind and parsley, season with pepper.
2. Place the frozen Sealord Simply Natural Tarakihi Fillets on a lightly oiled barbecue plate and cook over a low to medium heat for 10 minutes. Turn the fish fillets over and brush the cooked surface with dressing mix, continue cooking for a further 5 minutes or until the fish is cooked through. Barbecue the tomatoes for 5 minutes.
3. Toss the cucumber, red onion, spinach and parsley together. Arrange on a platter, with warm cooked new potatoes and drizzle with Eta Lite and Free Feta and Garlic Dressing.
4. Top with the barbecued tarakihi and tomatoes. Serve immediately.
Courtesy of :-
http://www.foodinaminute.co.nz/Recipes/ ... cipeid=619
posted by valentino

valentino - 2013-09-02 10:39:00

Cumin Salmon Cutlets with Coriander Chilli Sauce

6 Salmon cutlets,
2 tsp cumin seeds,
8 Spring onions chopped,
3 cloves garlic crushed,
3 fresh thai chillies seeded chopped finely,
1 tbsp finely chopped coriander root,
2 tbsp brown sugar and
¼ cup lime juice.
Sprinkle one side with cumin seeds.
Cook fish on heated BBQ, uncovered, until browned both sides and cooked as desired.
Serve Salmon with coriander chilli sauce accompany with fried potatoes.
The sauce is as follows; Using the Pulse button, blend or process onion, garlic, chilli, coriander root and sugar until finely chopped. Add sauce and juice, blend until combined.

valentino - 2013-09-02 10:40:00

This message was deleted.

cookessentials - 2013-09-02 10:41:00

Sounds great Cookes! Love the Mango salsa also. That is one fruit that I have been enjoying lately.

Cheers and a great time coming up.
P.S. My partner is in Bulgaria at the moment and having a great catch up time with her daughter. Just on the quiet - a really good time of mother - daughter relationship.
Cheers

valentino - 2013-09-02 10:55:00

Meats, Steaks, Chops, Kebabs

Postby Eden.M on Mon Jul 28, 2008 8:10 am

Spit roasting meat
I did one for my bro this year and it was a whole pig on a spit I made myself,used wood in a large drum, not gas,took 8 hrs, and it lip smacking beautiful,Secure the meat tightly onto the spit as well otherwise it'll slop around and eventually fall off. Baste it as well... posted by tarn146

Rabbit
Look into the Chicken Posts, use Rabbit instead of Chicken, has some similarity in tastes and textures. Unknown poster

Herby Mince Kebabs
Process or mix 1 diced onion, 2t cruched garlic, 400g lamb or beef mince, 3 slices bread, crusts removed and crumbed, 2T parsley, 1T tomato puree, 1/2c cup chopped parsley and 1 egg. Make into to kebabs, thread onto skewers and grill. posted by helen59

Beef Kebabs
500 grams lean beef fillet cubed, 1/2 cup olive oil, 1/3 cup lemon juice, 1 tablespoon chopped fresh rosemary, 1 red onion cut into wedges and 200grams slender eggplants sliced. Soak 8 wooden skewers in cold water. Put the beef in a non-metallice bowl, combine olive oil, lemon juice and rosemary and pour over beef, cover and refrigerate for 2 hours. Drain the beef and thread onto the skewers alternating pieces of beef with the onion wedges and slices of eggplant. Cook on a hot lightly oiled BBQ hot-plate turning often for 5-10 minutes or until the beef is cooked through and tender. Serve with Mint yoghurt Dressing ( under bbq dressings ) for a top delight.
posted by Valentino

Easy marinate for beef....
cut beef into cubes. Cover with cumin and then add soya sauce and sweet chilli sauce. Mix and leave to stand in the fridge for a few hours.
posted by cam651

My Favourite Kebabs
An easy one, is just mushroom, coloured peppers and the meat of your choice. then i put them in a sealed container and drizzle over olive oil, soy sauce/worchester/black bean/bit on the side sauces, sometimes a bit of garlic and/or ginger, salt, pepper and enough stock to just cover. can be prepared earlier and left in fridge for at least 30min and up to about 12hrs or so depending on meat freshness posted by jasongroves

What is nice with steak on a stick (Kebab)
steak and mushrooms and red peppers
posted by mattdylan

Definitely got to have red onion chunks as well. Courgettes are also nice and you could also take a strip of bacon and weave it between.
posted by rkcroft

Cherry tomatoes
I make chicken kebabs with peppers, mushrooms, zucchini and cheery tomatoes, and a chunk of onion, yummy
posted by willy59

cherry tomatoes, pineapple, prawns
posted by boatboy10

valentino - 2013-09-02 12:18:00

BBQ Lamb
1 boned leg of lamb ~ 3/4 cup chopped fresh rosemary ~ 1/2 cup grated lemon peel ~ 3/4 cup soya sauce ~ 3/4 cup mustard (dijon preferred) ~ 1/4 cup chilli sauce ~ 1/4 cup tomato sauce ~ 2 Tbls olive oil*** Mix all ingredients and rub into lamb. Cover and leave overnight in fridge or at least 2 hours. BBQ over LOW heat for up to 1 hour, turning and not allowing to burn. Meat should have a crust when finished. posted by spongeypud

Baa-B-cued Lamb Noisettes
8 lamb centre loin chops. Marinade:- 1 x 340 g can crushed pineapple, 1 tablespoon soy sauce, 1 clove garlic crushed, 1 teaspoon mustard, 1/2 cup dry red wine, cornflour and Salt & pepper to taste. Trim and bone chops, form into circles and secure with toothpicks. Drain juice from pineapple add soy sauce, garlic, mustard and wine to juice. Marinate chops in this for 2 hours or longer. Remove chops and grill on BBQ about 7 minutes per side or until cooked to noe's liking. Add crushed pineapple to marinade and into a saucepan ( can be done in pan on the bbq ), heat and thicken with cornflour paste, add salt & pepper to taste. Serve sauce over chops.
posted by Valentino

Dukkah beef
Roll a beef fillet in Dukkah with a bit of olive oil. Cook on BBQ till cooked as desired (I like it pretty rare) and serve with natural yogurt.. Amazing!
posted by dippychik

BBQ Lamb Chops with Citrus Pockets
4 lamb shoulder chops about 250g each, 2 tablespoons lemon juice. Citrus Filling – 3 spring onions finely chopped, 1 celery stick finely chopped, 2 teaspoons grated ginger, ¾ cup fresh breadcrumbs, 2 tablespoons orange juice, 2 teaspoons finely grated orange rind and 1 teaspoon chopped fresh rosemary. Cut a deep long pocket in the side of each chop. Mix together all the filling ingredients and spoon into the pockets in the chops. Cook on a hot lightly oiled BBQ hot – plate or grill turning once for 15 minutes or until the lamb is cooked through but still slightly pink on the centre and drizzle with the lemon juice. Serve. Posted by Valentino

Marinated Pineapple Steak
1 kg rump steak. Marinade:- 1/2 cup pineapple juice, 2 tablespoons oil, 1/2 cup lemon juice, 1/4 teaspoon dry mustard, 2 teaspoons soy sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cut steak into serving slices and put into marinade. Marinade made by combining remaing ingredients. Cover and refrigerate overnight. Remove from marinade and pat dry. Cook on bbq quickly and serve.

Spiced Pineapple Ham Steaks- Summer Food
6-8 Ham Steaks, 1x 440g tin of crushed Pineapple, 3-4 cloves garlic, 2 TBS fresh grated ginger, 4 dried chillies chopped. Fry or Barbecue ham steaks till brown. Remove from pan. Fry garlic, ginger, chillies in 3TBS oil. Once browned, add tin of crushed pineapple and cook until liquid is reduced. Spoon over ham steaks and enjoy! You can adjust the chillies to your taste, but I like it HOT. above 2 posted bycoyoteblonde

Edited by valentino at 12:19 pm, Mon 2 Sep

valentino - 2013-09-02 12:19:00

Rump Beef Satays
The recipe below is enough for 30 sate' sticks. I double it,but you may need to do two doubled recipes for what you want. SATES: 500g rump steak (get some with fat on it)2 tsp soy sauce;1 tsp honey (runny is best)1/2 tsp chilli powder;1 tsp cumin;2 tbs oil;1/2 tsp curry powder (I use mild) extra oil. You can ask your butcher to cut rump steak in one big piece,approx 2.5cm thick. Remove fat from the meat (set aside)Cut meat into 2.5cm strips. Cut each strip into 1/4 inch pieces.Cut fat into 1/4 inch pieces also.By threading a piece of fat onto the skewers along with the meat,helps baste the meat and keep it moist.Place meat and fat into a lge bowl (I use large ziplock bags)Add soy sauce,honey,chilli powder,cumin, oil & curry powder;mix well and chill overnight. Thread two pieces of meat onto a skewer,then a piece of fat,the two more pieces of meat.Repeat with remaining skewers.Make sure you soak the bamboo sate sticks in water overnight to prevent them burning on the bbq.
posted by brianmac

Beef Satay
800 grams Rump steak, 1/3 cup soy sauce, 2 tablespoons oil, 2 cloves garlic crushed and 1 teaspoon grated fresh ginger. Trim the steak of excess fat, slice across the grain evenly into thin strips. Thread onto skewers bunching them thickly along 3/4 of the skewer. Place in a shallow non-metal dish. Mix the soy sauce, oil, garlic and ginger together and pour over the satays. Cover with plastic wrap and refrgerate for several hours or overnight turning occasionally. Cook on a hot lightly oiled BBQ grill or hot-plate for 8-10 minutes or until tender turning the skewers occasionally. Serve with a nice Peanut Sauce ( check Dressings and sauces ).

Sirloin steak marinated after cooking
We had this last night - based on an idea from Nigella Lawson's "Express" and it was delicious. Make up a marinade of 1/4c very good olive oil, 1 tab red wine vinegar, 4 cloves garlic finely chopped, 2 tsp Dijon mustard, 1 tab Wocerstorshire sauce, salt, pepper. Pour into a lipped plate large enough to hold the steaks. Grill or fry the steaks over very high heat until still very rare. Immediately place in the marinade and turn a few times. Leave to rest for 5 min before serving. You could vary the marinade by adding fresh herbs or a little smoked paprika.

Thai Beef Salad
30 oz sirloin steaks, 7 oz salad greens, 2 small red onions, finely sliced, 10 kaffir lime leaves,shredded, 3 red chilies, seeded and shredded, 2/3 cup coriander leaves, 2/3 cup mint leaves, 2/3 cup basil leaves. DRESSING 1 tsp soya sauce, 2 tab fish sauce,2 tab lime juice, 2 tab palm sugar 1. Brush the beef with a little oil and char-grill, barbecue, or pan-fry till rare.Set aside for five minutes and slice it thinly. 2. Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly. 3. To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar. Stir well. 4. Place the beef on the salad and pour over the dressing. Serve immediately.
above 3 posted by davidt4

Sirloin Steak with Mustard Sauce
1 kg Sirloin steak 4cm thick, 1/2 cup vegetable oil, 3 tablespoons butter melted and 1 teaspoon black pepper.
Mustard Sauce:- 1/4 cup dry mustard, 2 tablespoons cold water, 3 tablespoons sour cream, 1/4 cup soy sauce, 1 tablespoon sesame seeds crushed and 1 teaspoon grated lemon rind.Place sirloin steak in a flat dish and pour the mixture of oil, butter and black pepper over it. Marinate for 2 hours turning several times. Remove steak from marinade and cook on medium hot bbq grill approx 8 minutes per side for medium. Baste several times with marinade. Remove to serving dish, sprinkle with a little salt and spoon mustard sauce over meat. To make Sauce:- Mix mustard with water and sour cream in a small bowl. Add soy sauce, sesame seeds and lemon rind and stir well. Heat in a small saucepan on bbq while steak is grilling. Slice steak while hot and s

valentino - 2013-09-02 12:21:00

BBQ Korean Beef
500g Scotch Fillet or Sirloin Steak, ¼ cup sesame seeds, ½ cup Shoyu ( Japanese soy sauce ), 2 cloves garlic finely chopped, 3 spring onions finely chopped, 1 tablespoon sesame oil, 1 tablespoon oil. Freeze the steak for 30 minutes for ease of slicing. Dry cook the sesame seeds over low heat for 3-4 minutes until golden. Cool and then grind.
Slice the steak into thin strips cutting across the grain. Combine the meat, shoyu, garlic, spring onion and half of the grinded sesame seeds in a non-metallic bowl and toss until the meat is well covered. Cover and marinate in the fridge for 2 hours. Combine the oils and use to brush a very hot BBQ hot-plate. Cook the meat in batches, searing each side for about 1 minute ( don’t overcook or the steak will be chewy ). Oil and reheat between batches. Sprinkle the steak with the remaining grinded seeds to serve.

BBQ Rotisserie Pork.
1 Leg of pork, 1 c Brown sugar, 2 T Flour, 1 t Mustard dry, 1/4 c Vinegar and 1/4 t Cloves ground
1. Insert rotisserie rod through center of meat, place on rotisserie, and cook over a low flame. Roast 3-1/2 to 4 hours, depending on size of roast.
2. Combine remaining ingredients and brush on roast frequently for last 30 minutes of cooking.

BBQ Pork Loin Chops
6 Pork loin chops, 2/3 cup white wine, 2 tablespoons oil, 2 tablespoons honey, 1 1/2 teaspoons ground cumin and 2 cloves garlic crushed. Trim the chops of excess fat and sinew. Combine the wine, oil, honey, cumin and garlic. Put the chops in a shallow non-metal dish and pour the marinade and toss well to cover chops. Store, covered with plastic wrap in the fridge for at least 3 hours turning occasionally. Cook the chops on a hot lightly oiled BBQ grill or hot-plate for 8 minutes on each side or until tender turning once. Serve immediately with an apple chutney ( recipe in the " Dressings & Sauces" section ).

Ginger-Orange Pork
6 Pork butterfly steaks, 1 cup ginger wine, 1/2 cup orange marmalade, 2 tablespoons oil and 1 tablespoon grated fresh ginger. Trim the pork steaks of excess fat and sinew. Mix together the wine, marmalade, oil and ginger. Place the steaks in a non-metal dish and add the marinade. Store covered with plastic wrap in the fridge for at least 3 hours turning occasionally. Drain and reserve the marinade. Cook the pork on a hot lightly oiled BBQ hot-plate or grill for 5 minutes each side or until tender and only turning once. Whilst the pork is cooking, place the reserve marinade in a small pan, bring to boil, reduce the heat and simmer for 5 minutes or until the marinade has reduced and thickened slightly. Pour over pork when serving.
Note; Steaks of uneven thickness may curl when cooked. Prevent this by leaving a layer of fat on the outside and making a few deep cuts in it prior to cooking. Remove before serving. above 5 Posted by Valentino

"I try not to listen to the voices..but sometimes they have some GREAT ideas"
User avatar
Eden.M Site Admin Posts: 1519Joined: Wed Jul 23, 2008 4:01 amLocation: Auckland NZ

Top

-------------------------------
-------------------------------
--------------------

Re: Meats, Steaks, Chops, Kebabs

Postby Eden.M on Mon Jul 28, 2008 8:23 am

Pork Belly
It's fatty and quite tough, so you do need to pre-cook it if you want to finish it on a barbecue. The easiest way is to simmer it whole for about an hour in a flavoured stock, then you can keep it in the fridge for a few days or just cool it down until you are ready to grill it. A mixture of light soy sauce, ginger, garlic and spring onions is easy and tasty, and add other flavourings like star anise or lemongrass if you like. When it's cool cut it into thick (2 - 3 cm) slices and grill on all sides.
posted by davidt4

valentino - 2013-09-02 12:22:00

Lamb Cutlets with Rosemary Marinade
12 lamb cutlets, 3 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, 1 ½ teaspoons cracked pepper and 1 bunch fresh rosemary extra. Trim the cutlets of excess fat and sinew, place in a non-metallic dish and brush with oil. Scatter half the chopped rosemary and pepper on the meat and set aside for 20 minutes. Turn the cutlets over and brush with the remaining oil and scatter the remaining chopped rosemary and pepper. Tie the extra bunch of rosemary to the handle of a wooden spoon. Cook the cutlets on hot lightly oiled BBQ grill or hot-plate for 2-3 minutes each side. As the cutlets cook bat frequently with the rosemary spoon. This will release flavoursome oils into the cutlets.
When the cutlets are almost done, remove the rosemary from the spoon and drop it on the fire, where it will flare up briefly and infuse rosemary smoke into the cutlets. Serve with BBQed lemon slices. Posted by Valentino

Barbecued Pork Spare Ribs:
1kg pork spare ribs, 2 cups tomato sauce, 1/2 cup sherry, 2 Tbsp soy sauce, 2 Tbsp honey, 3 garlic cloves crushed, 1 Tbsp freshly grated ginger - Trim ribs of excess fat. Cut racks of ribs into pieces of 3-4 ribs. Combine tomato suce, sherry, soy sauce, honey, garlic and ginger in a large pan and mix well. Add ribs to mixture. Bring to boil. Reduce heat and simmer, covered for 15mins. Move ribs occasionally to ensure even cooking. Transfer ribs and sauce to shallow non-metal dish, allow to cool. Refrigerate, covered with plastic wrap, several hours or overnight. Prepare and heat bbq 1hr before cooking. Place ribs on hot lightly oiled bbq grill or flatplate. Cook over the hottest part of the fire 15mins, turning and brushing with sauce occasionally. Serve with bbq corn on cob and potato salad if desired. Note: Ribs can be prepared up to 2 days in advance. Store covered in fridge. posted by pennysaver

Chilli Pork Fingers
1 Kilo pork Fingers, 125g can pureed tomatoes, 2 tablespoons honey, 2 tablespoons chilli sauce, 2 tablespoons hoison sauce, 2 tablespoons lime juice, 2 cloves garlic crushed and 1 tablespoon oil. Cut each finger into thirds, then lay them in a single layer in a shallow non-metallic dish. Mix together all other ingredients except the oil and pour over the fingers turning to coat well. Cover with plastic wrap and refrigerate overnight turning occasionally. Drain the fingers reserving the marinade and cook them over medium heat on a lightly oiled BBQ hot-plate or grill and baste often with the marinade and cook for 15 – 20 minutes or until the fingers are tender and well browned, turning occasionally. season to taste before serving immediately. Posted by Valentino

BBQ Pork Strips
I just covered mine in Smoked Hickory sauce, and then cooked on the BBQ...YUMM. Or I quite often make my own marinade of soy & tomato sauce, honey and sesame seeds.
posted by paghan

Peppered Steaks
6 Fillet Steaks, 2 tablespoons black peppercorns, 1 tablespoon white mustard seeds and 2 tablespoons oil. Trim the meat of excess fat and flatten with a mallet to even thickness, nick the edges to prevent curling. Crush the peppercorns and mustard seeds until coarsely cracked. Rub oil over the steaks then press on the peppercorn mixture to coat both sides and store in a fridge covered in plastic wrap for 30 minutes. Cook the steaks on a hot lightly oiled BBQ hot-plate or grill for 2 minutes each side turning once only. For rare steaks cook for a further minute each side, for medium and well done, move the steaks to a cooler part of BBQ and cook for a further 3-6 minutes each side. Serve. Posted By Valentino

valentino - 2013-09-02 12:23:00

BBQ Veal Steaks with Caper Butter
50g butter softened, 2 tablespoons dry white wine, 2 tablespoons capers finely chopped, 2 teaspoons finely grated lemon rind, 8 small Veal Steaks about 500g. Mix butter, wine, capers, lemon rind and some salt and black pepper with a wooden spoon, cover and refrigerate until required. Cook the Veal Steaks on a hot lightly oiled BBQ Hot-plate or oil both sides of steaks for grill about 2-3 minutes each side, remove and place on warm plates with the caper butter and serve immediately.
Posted by Valentino

The best idea for a gourmet BBQ
I had planned gourmet sausages and steak... My friend (who knows about these things) said - don't do steak - very boring... Do a butterflied leg of lamb - ask the butcher to de-bone it and butterfly it for you... When you get it home make sure it is about the same thickness all the way along (you might need to slice one side of the butterfly and "create a third wing")... Then put the plate for about 25-35 minutes... Until cooked... I did this for a work function... It was easier than steaks - not having to turn them all - AND people LOVED it. Something different doesn't have to be hard... When it was cooked, it was about 25 cm long, by 8cm wide and 3 cm deep... I then carved strips of it for serving... Really easy. Some butterfly lambs depending on size and degree of personal cooked may take 30 minutes - maybe 40... It is GREAT, every one is SOOOO impressed, and it is easier than cooking steaks for a crowd... posted by duckmoon

valentino - 2013-09-02 12:23:00

Sichuan & Black Peppered Steak
Recently used this Stir-Fry on a BBQ and was an instant hit. Did it with the Pita Bread Pockets putting so much steak then topped wth a salad and Mayo/Sauce. It was Delicimo We had a glass of Red Wine with it as well. One could serve onto a dish too. 600g Rump Steak thinly sliced, 2 cloves garlic finely chopped, 2tsp finely chopped fresh ginger, 2 onions thinly sliced, 2 tblsp Chinese Rice Wine, 1 tsp sesame oil, 1 tblsp soy sauce, 1 tblsp oyster sauce, 2 tsp sugar, 1 tsp Sichuan Peppercorns crushed, 1 tblsp black peppercorns crushed, 2 spring onions chopped into 2.5cm lengths including the green stem before parting, oil for cooking. Place the beef strips in a large bowl, add garlic, ginger, onion, rice wine, sesame oil, soy sauce, oyster sauce, sugar and peppercorns and mix together well. Cover and marinate in the refrigerator for at least 2 hours. Drain, discarding any excess liquid and stir in the spring onion. Heat the BBQ until very hot add some oil and cover smearing to coat hot-plate. Cook for 6 minutes or slightly less until seared and cooked to your liking. Quick searing hot cooking is the key and served immediately. Was very nice cold as well. Sichuan Peppercorns are one of the Red Peppercorns that is available at a Chinese Herbalist or Asian Store. Posted by Valentino

Pork with Asian Stuffing
1 kg boned pork leg roast, 8 stalks choy sum, 2 spring onions, 2 tablespoons chopped mint, 5cm piece ginger, 2 tablespoons oyster sauce and 1 tablespoon crushed sichuan peppercorns. Place pork on a board and cut a long pocket through the middle of the meat. Wash choy sum and chop finely. Chop spring onions finely and mix with choy sum and mint together. Peel ginger and grate then stir ginger through the choy sum mixture wdding 1 tablespoon oyster sauce as well. Fill the pork pocket with the choy sum mixture then rub the outside of pork with the remaining oyster sauce. Sprinkle over the sichuan peppercorns. Place on a barbeque hot-plate over a medium heat. Cover with lid or foil and cook for 30 minutes, then turn the pork over and cook for a further 30 minutes or until cooked. Remove meat and wrap in foil. Rest for 20 minutes before slicing.
Absolutely delicious and serve with a nice wine.

Lamb with Eggplant, Tomato & Pesto
2 cups fresh basil leaves, 2 cloves garlic crushed, 1/3 cup pine nuts, 3/4 cup olive oil, 3/4 cup grated parmesan, 1 eggplant, 4 Roma tomatoes halved, 6 lamb fillets and 60 g goats cheese or Goats Feta. To make the pesto, finely chop the basil, garlic and pine nuts in a food processoe. With the motor running slowly, gradually pour in the oil. Add the parmesan and process briefly. Cut the eggplant into thick slices and brush with some olive oil. Cook the eggplant on a hot BBQ grill or hot-plate brushing with a little more oil for 3-4 minutes each side or until golden brown and softened. Remove and keep warm. Add the tomatoes and cook brushing with olive oil until soft. Remove and keep warm.
Sprinkle each lamb fillet liberally with black pepper, wipe the BBQ clean and lightly oil. Cook the lamb for 3-4 minutes until cooked through but still slightly pink inside.
Slice diagonally and serve with the eggplant, tomato and a little pesto. Crumble the cheese over the top. Absolutely delicious. both posted by Valentino

valentino - 2013-09-02 12:25:00

Spanish Pork Salad (From Food in a minute)
Ingredients
2 Tblsp olive oil
3-4 tsp Gregg's Smoky Garlic and Herb Seasoning
1 large orange, finely grated rind and juice
500g New Zealand Trim Pork or Apple Tender Trim Pork
2 chorizo or spicy sausages, halved lengthwise
2 red pepper, deseeded and thickly sliced
2 oranges, peeled and cut into segments
8 stuffed olives
1 small red onion, peeled and finely sliced
4 cups torn spinach leaves
Method
1. Combine olive oil, Gregg’s Smoky Garlic and Herb Seasoning, orange rind and juice in a screw top jar, cover and shake well. Use half the dressing to marinate New Zealand Trim Pork or Apple Tender Trim Pork, making sure the steaks are thoroughly coated. Cover and marinate for at least 30 minutes.
2. Remove steaks from the marinade. Barbecue the steaks over a moderate heat for about 8 minutes, turning once until cooked through. Barbecue halved chorizo and red pepper slices. Transfer the cooked steak and chorizo to a plate, cover with foil and rest for 2-3 minutes.
3. Arrange the warm cooked peppers, orange segments, olives, red onion and spinach on a platter. Cut the rested steaks and chorizo into strips, scatter over the salad, drizzle with the remaining dressing. Serve immediately with crusty bread on the side. http://www.foodinaminute.co.nz/Recipes/ ... cipeid=621
posted by valentino

"I try not to listen to the voices..but sometimes they have some GREAT ideas"
User avatar
Eden.M Site Admin Posts: 1519Joined: Wed Jul 23, 2008 4:01 amLocation: Auckland NZ

Top

-------------------------------
-------------------------------
--------------------

Re: Meats, Steaks, Chops, Kebabs

Postby Valentino on Mon Dec 01, 2008 8:31 pm

From "Food in a Minute" website.....

BBQ Orange and Mustard Glazed Ham
Serves 10 - 12
Ingredients

100% New Zealand Pork Cooked Half Ham on the Bone
2 medium oranges, finely sliced
12-15 whole cloves
1/2 cup Chelsea Golden Syrup
1 Tblsp dijon mustard
Method

1. Carefully run your fingers under the skin of the ham and lift it away. Do this slowly so that you finish with a smooth layer of fat. Place on a rack in a foil lined baking tray.

2. Arrange overlapping layers of orange slices over the ham, securing each orange slice with a whole clove and a few toothpicks.

3. Mix together Chelsea Golden Syrup and dijon mustard, brush the orange covered ham liberally with glaze. Pour 2 cups water around the ham.

4. Preheat lidded barbecue to 200°C, place ham tray in the centre of the barbecue. Cover and return to temperature, this usually takes about 15 minutes. Turn off the two inside burners and leave the two burners on and cook at 200°C for 45 minutes to glaze ham. Alternatively, cook for a further hour or until hot through to the bone. Serve the ham hot or cold. Note: BBQ's do vary greatly so times may differ.

Oven Baking Method

Bake in the oven at 180°C for 30-45 minutes, brushing with glaze every 10-15 minutes. To serve hot, bake at 160°C, allowing 20 minutes per kilogram, brushing with glaze every 15 minutes until it has all been used.

Prep time: 20 minutes

Cook time: 45 minutes

http://www.foodinaminute.co.nz/Recipes/recipe_default.aspx?r
ecipeid=681
User avatar
Valentino Posts: 47Joined: Wed Jul 23, 2008 11:47 am

valentino - 2013-09-02 12:26:00

Pepper Lamb Steaks with tomato Jam

2 cloves garlic crushed,
2 tbsp cracked black pepper,
2 tsp finely chopped fresh thyme,
2 tsp finely grated lemon rind,
1 tbsp flour,
8 lamb steaks and
1 tbsp olive oil.

For Tomato Jam;
3 medium tomatoes peeled chopped finely,
1 small onion chopped finely,
1 clove garlic sliced thinly,
1 c firmly packed brown sugar,
2 tbsp vinegar and
2 tbsp lemon juice.

Combine garlic, pepper, thyme, rind and flour in small bowl.
Brush lamb with oil, press pepper mixture onto lamb, cover, refrigerate 3 hours or overnight.
Cook lamb on heated BBQ uncovered until browned and cooked as desired.
Serve lamb with tomato jam (how to make follows).

Tomato Jam;
Combine tomato, onion and garlic in medium saucepan, bring to boil.
Boil uncovered about 3 minutes or until tomatoes are pulpy.
Stir in sugar, vinegar and juice, boil, uncovered about 15 minutes or until mixture becomes thick. Cool jam before serving.

Valentino Posts: 47Joined: Wed Jul 23, 2008 11:47 am

Re: Sirloin Sandwich

Postby Valentino on Thu Sep 10, 2009 4:19 pm

Sirloin Sandwich with Caramelised Shallots

4 x 125g Sirloin Steaks trimmed of fat, salt & pepper, 2 ciabatta loaves cut in half crossways, French mustard and salad leaves to serve.
Caramelised Shallows; 4 tbsp olive oil, 500g shallots blanched & peeled and salt & pepper.
Oil and preheat BBQ. Prepare the shallots first. Heat oil in a frying pan or wok on side burner, add the prepared shallots, season then cover and cook over medium heat for about 10 minutes until shallots have softened a little. Remove cover, continue cooking stirring occasionally until shallots are collapsing and a caramel brown colour (about 15 minutes).
Season the steaks generously on both sides, cook on preheated BBQ for 2-3 minutes each side or until done to your liking. Meanwhile, place ciabatta halves cut side down on BBQ and toast until crisp. Slice horizontally to open, spread liberally with mustard, pile each base with a steak and some shallots, then top with the remaining bread. Serve with salad leaves alongside

valentino - 2013-09-02 12:27:00

Mixed Meat, Complete Hamburgers, Pittas, Breads etc

Postby Eden.M on Mon Jul 28, 2008 7:54 am

Also check the Patties, Rissoles & meatballs Section

Barbecued Bread
1 long french loaf, 100g butter, 100g large mushrooms, 100g cheese & 250g salami.
Cut loaf into thick slices. Using half of butter, spread a little on each slice. Saute whole mushrooms in remainig butter. Cut each mushroom into 4 slices & slice cheese & salami. Form bread into one long or two short loaves, with the mushroom, cheese & salami slice between each slice of bread. Wrap each loaf in foil, place over BBQ for 20 minutes. Serve with hot tomato sauce.

Hot BBQ Bread
1 long French loaf, 2 cloves garlic, 3-4 tblsp butter, 50g parmesan cheese & 1 tblsp tomato sauce.
Slice bread at 1cm intervals without cutting through bottom crust. Crush garlic, add to butter with cheese & sauce. Mix well. Spread filling on slices. Wrap loaf in foil sealing eadges. Place on grill & cook for 20 minutes, turning once both posted by Valentino

A Mixed BBQ Variety, Mussles, Chicken, Steak & Veges
For starters cook some mussels from the supermarket on the BBQ on one side only so you don't taint the whole BBQ with mussel taste. Make a dressing of garlic, lime and chilli with a little oil and pour over the mussels once they have steamed open and you've placed onto a platter. For the mains get chicken legs and chop off the end bit. Poach in water for about 5 minutes to pre-cook and no concerns about 'under-cooked' chicken on the bbq. marinate the chicken legs in what ever you want. Get some rump steak and cube it, marinate it and stick it onto skewers with mushrooms, onion, capsciums, etc. BBQ these. In the oven cook jacket potatoes that have been individually wrapped in tinfoil. Serve all piled up with flavoured butters and/or sour cream on the side. Just need a large green salad and plenty of garlic bread (homemade not pre-bought). Get the meat on special to make it a bit cheaper. posted by sjsastar

valentino - 2013-09-02 12:33:00

Barbecue Sausage Delights
Serves approx 8. 1 kg sausages, mustard, 250g cheese, 500g bacon, tomato sauce and bread rolls.
Lightly cook sausages. Cool & split lengthwise without cutting completely through. Spread cut surface with mustard. Place a finger of cheese in each sausage. Wrap a rasher of bacon around each sausage and fasten with toothpicks. BBQ till bacon is browned and sausages have heated through. Serve hot with tomato sauce and toasted bread rolls.

Pork Sausage Burgers with Mustard Cream
1 Kg pork mince, 1 small onion finely chopped, 1 cup fresh breadcrumbs, 2 cloves garlic crushed, 1 egg lightly beaten, 1 teaspoon dried sage and 6 bread sticks. Mustard Cream:- 1/2 cup sour cream, 1 tablespoon wholegrain mustard ( normal mustard works okay as well ) and 2 teaspoons lemon juice. Mix together the mince, onion, breadcrumbs, garlic, egg and sage with your hands. Divide into six portions and shape into sausages. Cook sausages on a lightly oiled BBQ hot-plate or grill for 5-10 minutes turning occasionally until cooked. To make the Mustard cream, put the sour cream, mustard and juice in a small bowl and stir together. Sandwich the sausage burgers in the bread sticks and serve with mustard cream. Very yummy.

Noted a few already posted on previous page re using Pita Pockets.

valentino - 2013-09-02 12:34:00

Hamburger Special
Serves 8. 1kg mince, 1cup fresh breadcrumbs, 2 eggs beaten, 1/2 cup milk, 2tsp salt, 1/2 tsp pepper, 3-4 tblsp chopped onions & 3-4 rashers bacon chopped.
BBQ Sauce: 1 onion chopped, 2 tblsp oil, 2 tblsp vinegar, 2 tblsp brown sugar, 1/4 cup lemon juice, 1 cup tomato sauce, 3 tblsp Worchestshire sauce, 1/2 tsp prepared mustard, 1/2 cup water, 1/2 cup chopped celery & salt & cayene pepper to taste. Combine all ingredients. Shape into patties and cook on BBQ, brushing with BBQ sauce during cooking.
BBQ sauce: Brown onion in oil and add remaing ingredients. Simmer for 30 minutes. Brush over hamburgers during cooking. Hamburger buns can be made or bought, cut in half and slightly golden toasted the cut sides. Place one half on top of patty then flip all over adding a little more sauce plus any salad trimmings then top with other half of bun. Serve. above 4 Posted by Valentino

Sweet & Sour Pineapple Burgers
Serves 4-6. 1 x 455g can pineapple rings, 750g sausage meat or mince, 1 egg, 1 medium onion chopped, salt & pepper, 1 tblsp chopped parsley, 1 cup fresh breadcrumbs, 1 pinch ground sage and 1 pinch nutmeg. Sweet & Sour Sauce: 1 cup tomato sauce, 1/4 cup soy sauce, 2 tblsp brown sugar, pinch of cayene pepper, 2 tblsp vinegar & 1/4 cup pineapple juice. Drain pineapple reserving juice for sauce. Mix meat, beaten egg, onion, parsley, breadcrumbs, sage and nutmeg. Shape into flat patties. Blend sauce ingredients and simmer until sugar is melted. Baste burgers with sauce while cooking. Brown the pineapple rings separately. Cut hamburger buns in half and toast, then place one half on top of patty, flip over add pineapple ring plus a little sauce then top with other half of bun. Serve.

Barbecued Lamb Burgers.
Serves 4. 1/2 Cup rice, 2 cups minced cooked lamb, 2 tblsp finely chopped green capsicum, 1 tblsp chopped onion, 1/2 cup gravy, 1 tsp Worchestshire sauce, salt & pepper, 1/2 cup dry breadcrumbs and bacon rashers. Wash rice, cook in boiling salted water and drain. Mix rice with lamb, capsicum, onion, gravy and sauce with salt & pepper to taste. Shape into round burgers and roll in breadcrumbs. Wrap a string of bacon around each and fasten with a toothpick. Cook on hot BBQ and serve with either toasted hamburger buns or with bread & butter & tomato sauce.

valentino - 2013-09-02 12:37:00

The recipe below is directly from my head but is a very popular burger and the big size is the key for a jolly good time of eating, a really nice BBQ hamburger. It depends on the individual but is very filling and satisfying.

Super Home-made Burgers
Approx measures used; 500 grams Beef Mince, 300 grams Sausage Meat, 200- 300 grams Bacon or Ham Pieces, 2 – 3 eggs depending on size, Large Onion chopped finely, 4 - 6 cloves Garlic sliced pieces, some mixed herbs, seasoning to taste and perhaps according to taste a spoonful of Bistro or whatever. Mixed all together and shape into patties about the size of a good Bread-n-Butter plate ( 20cm Diameter or across the plate ) and about 1cm thick at the most. Store in fridge until ready to cook. Buns are made from one’s favourite Bread Dough via a breadmaker or as per a hand made mix as describe from Juliewn in “Bread Thread. For Hand & Bread Machine Recipes”, my daughter in the States does a bread very similar recipe during the summer months. Size needs to be about 25cm at the minimum diameter and about 3 to 4 cm thick. Cook the buns firstly in oven 160c for 20 – 25 minutes. Allow to cool then slice in half and keep together until ready. Other items to have ready are Leaves of fresh lettuces, Sliced tomatoes, Sliced Beetroot, sliced red onion and grated cheese, mayonnaise and/or sauce of choice. Also if one wish to include egg and this is very lovely, as per each burger is completed. Whisk together 1 egg, ½ nori or seaweed sheet cut into matchstick pieces, and 1 tablespoon water. Only do these for each individual, not good to put so many together then share later. On the BBQ hotplate at mid-moderate heat place a meat patty, on the grill side low heat toast the cut sides of bun, when patty is nearly cooked, put egg onto hotplate and control the running (best to use a Tin Ring of similar size) then flip after a minute or two. Takes about 3-4 minutes to cook. On the cooked side of patty place some grated cheese then one half of bun. Scoop the whole thing over and add the lettuce, then red onion then the tomato then a little mayo and/or sauce then beetroot then egg if needed then the other half of bun and eat. Hint….If any dough is left over, can be cooked as a Stick roll then sliced virtually right through but enough to stay together and spread into the cuts a butter-garlic spread and wrap in foil and keep warm on BBQ. above 3 posted by Valentino

"I try not to listen to the voices..but sometimes they have some GREAT ideas"
User avatar
Eden.M Site Admin Posts: 1519Joined: Wed Jul 23, 2008 4:01 amLocation: Auckland NZ

Top

-------------------------------
-------------------------------
--------------------

Re: Mixed Meat, Complete Hamburgers, Pittas, Breads etc

Postby Eden.M on Mon Jul 28, 2008 7:55 am

Homemade Cheeseburgers
We have every Fri night, bit of a family tradition, we all look forward to it and here's my recipe - PATTIES - 700g mince, 2 tsp beef stock, 1 egg, salt and pepper, 1 large onion, finely chopped, 1 cup grated cheese. Mix all well, this makes 8 good sized patties, pat in breadcrumbs, put in pan, squash down so even to cook. We buy only the Natures' Fresh already split buns, they are nice and big, slice of cheese on both the top AND bottom of bun, grill till bubbly, put your pattie on, squash a bit with fork so evenly to edge of bun, big swirls of Tom sauce and there you go, these are very juicy and moist and of course, you can add toppings etc, have a nice BBQ. posted by jenna68

valentino - 2013-09-02 12:37:00

Patties, Meatballs, Rissoles, Sausages...

Postby Eden.M on Fri Aug 01, 2008 5:34 am

Old Fashioned Sausage Recipe
This one's been in the family forever. You'll have to get past the idea of liver, but it's absolutely divine! Recipe: 0.5 kg liver 0.5 kg Sausage meat 0.5 kg premium beef mince 2 T lard 1 cup of breadcrumbs 2 eggs 1 tin of creamed corn, (put it through the food processor on puree before adding to the mixture) 1 tablespoon of fresh parsely. salt and pepper to taste. Essentially, all you need to do is thoroughly mix all ingredients into a paste. Fill 2 metres of pig-skin sausage lining, tying into 20 cm links. Cook as you would a normal sausage, on the hotplate!! ABSOLUTELY delicious!!!!! The kids love it too!
posted by caviglia

A cheap BBQ Mince & Bread Patties
When money is tight I do these.... Process 1 diced onion, 2t crushed garlic, 400g beef or lamb mince (lamb is best but beef is fine), 3 slices bread (crusts removed), 2T parsley, 2T tomato puree or sauce (relish is nice too), 1/2 c fresh mint leaves (or 1T dried), salt an dpepper. Take 2-3T and shape around a skewer leaving a 4cm handle. Brush with oil and cook on bbq. Makes 10. posted by helen59

Stuffed Sausages
Try these stuffed sausages Pre-cook sausages. When cool, make a slit down the centre & stuff with prunes, wrap bacon strips around sausages & secure with toothpicks - BBQ (or panfry) but BBQ is better.
posted by maneqr1

Maple Syrup Glazed Baby Sausages
18 small sausages or chipolates, 2 tablespoons maple syrup and 1 teaspoon sesame seeds. Grill or barbeque the sausages until cooked thoroughly and golden crispy brown. Drizzle over the maple syrup to coat well and sprinkle with sesame seeds to serve. posted by Valentino

Venison Hamburger patties
If you can get minced venison it makes wonderful patties. I buy it from New World Victoria Park, and I assume other NW branches have it. It's surprisingly cheap, and almost completely fat free. Keep it quite plain and just add a little grated onion, crushed garlic, chopped parsley, olive oil, salt & pepper. posted by davidt4

Home Made Patties
BBQ Meat Patties 500grms minced meat 1 ½ cups fresh breadcrumbs salt & pepper to taste 1 egg dspn of piccalilli 2 squirts tomato sauce 1 tspn curry powder 1 onion chopped fine 1 carrot grated blend all ingredients together, shape into balls……roll and flatten in dry breadcrumbs I find it better to use clean wet hands for mixing and shaping if there are too many I just free flow the balls without the crumbs. When frozen put into a plastic bag and put back in freezer.
Posted by nanjay

Burger Patties..
Mix 2 eggs, 1 tspn garlic, 1-2tspns of cajun spice, little bit of soy sauce and little bit of sweet chilli sauce into mince (about 6 patties worth) and make homemade burgers! they are yum! and easy as!
posted by notnormal

These are yummy
400g lean beef mince, 2tablespoons tomato sauce, 4tablespoons bread crumbs,2tablespoons seeded mustard, ½teaspoon crushed garlic, salt and pepper to taste. Place all ingredients in a medium sized bowl and mix well. Divide in to 8 equal sized portions. Grill or cook in a non-stick pan. posted by ams7

Jellabie's Patties
Add to the mince: garlic, whole seed mustard, tomato sauce, a sachet of onion soup mix (or a variation of it, like bacon and onion) and form into patties, can pat them into crushed cornflakes too if you want them to be crispy.
posted by jellabie

Curry Patties
Make the patties quite thick and chunky, then they stay juicy. I often add a spoonful of green curry paste ( or two) which adds a nice spicy flavour, not hot tho. Grated carrot or zucchini or even cheese keeps the patties moist. Enjoy
posted by poolgirl6

valentino - 2013-09-02 12:39:00

BBQ Meatballs - These Are The Biz
Meatballs: 750g ground beef or chicken 1 1/2 cups bread crumbs 1/2 c milk 1 egg, beaten 1 chopped onion Sauce 1c tomato sauce 1c brown sugar 1/3c vinegar (malt or cider). 1T italian or mixed herbs Combine meatball ingredients. Roll into meatballs. Cook at 180 until nearly done, about 15 mins. Combine sauce ingredients, pour over meatballs and cook COVERED at 180 for 30 mins, then uncovered for 10 mins. This recipe is in the Maungaraki Kindy cookbook for sale on TM
posted by julzk

Mince Patties
Mince, egg, breadcrumbs, sweet chilli sauce, and roll in flour
posted by liz1452

Garlic Mince Patties
Mince, onions, garlic, sweet chilli sauce or soya sauce, egg, salt!, roll in flour. Never buy the shop ones.
Posted by t.rose

Quite yummy Patties
Mince, salt and pepper, breadcrumbs, egg, onion, mixed herbs and maggi beef stock cube.
Posted by 4floydz

Garlic Mince Patties with Coriander
Chopped fresh coriander (or use the stuff in the jar), garlic and cumin seeds and ground coriander and a little pinch of smoked paprika. Also a dash of tomato sauce. Delicious.
Posted by rkcroft

Pork & Tomato Burgers
350g pork and veal mince, 100g sun-dried tomatoes chopped, 3 spring onions finely chopped, 2 tablespoons chopped fresh basil, 1 red capsicum seeded and sliced and 1 tablespoon balsamic vinegar. Mix together the mince, sun-dried tomatoes, spring onion and basil, season well and knead for 2 minutes or until a little sticky. Form into four burgers and refrigerate for 15 minutes. Mix the capsicum with a little olive oil then cook on a hot lightly oiled BBQ hot-plate tossing well and drizzling with balsamic vinegar until just softened, set aside. Wipe the BBQ clean and reheat, brush the burgers with a little olive oil and cook for 4-5 minutes each side or until browned and cooked through. Serve with the capsicum.
Posted by Valentino

Easy Mince Patties
Mince, soy sauce, worcester sauce (good dollop of each), egg, Maggi onion stock, breadcrumbs. Mix well. I use the Tupperware pattie maker to get them even. I do them in bulk and freeze them on an oven tray then pop them in a plastic bag ready for on the BBQ. Posted by stormbaby

valentino - 2013-09-02 12:40:00

Patties for the BBQ, Meat Balls, whatever.....

800g mince, 1 egg, 1 beef stock cube (or 2 tsp of the powder), 1 finely chopped onion, S & P and 1 cup grated cheese.
Mix all together really well and shape FIRMLY into patties etc, dab each side into a plate of crispy breadcrumbs and shallow fry in hot oil and for the burgers, once you place them in the hot oil, use the back of a dessert spoon to flatten them down a bit for the burger buns, cook both sides until no longer pink in the middle, place immediately on burger buns using a fork to push out to the edges if necessary and add your fav fillings and away you go!
I grill my buns with a slice of cheese on them and put the pattie straight on there - they are devine :o)
If you make them firmly by squishing them together when you shape them, they will not fall apart and therefore are perfect for BBQ patties :o)
jenna68

Simple and quick

500gm mince, packet Maggi onion soup mix, add fav sauces, egg, 2 heaped TB flour to bind, salt, pepper.
Mix, flatten and brown.
Yummy.
sonshine

Curry rissoles made with sausagemeat

I make nice ones with sausagemeat, chopped up onion, 1T curry powder, 1 egg, a cup breadcrumbs.
Mix it all up and make into your patties and dust with flour before frying
tania58

valentino - 2013-09-02 12:40:00

Smoking with a BBQ.

Smoking gives food a distinctive delicious flavour.
This quite speedy and versatile cooking methods expands the creative menus with endless new and innovative ways to prepare popular BBQ dishes.
Meat, poultry, game or fish can be first marinated to enhance flavour.
One can also rub the meat with herbs, spices or flavoured oils.
An enormous array of foods can be smoked in the BBQ producing stunning dishes with little effort.

Some meal suggestions for smoking:
Tuna steaks – marinated in Asian flavours of sesame oil, soy sauce and sherry,
Pork Fillets – rubbed with ginger, orange rind and brushed with maple syrup,
Mussels – brushed with lemon rind and chilli oil,
Lamb Cutlets – marinated in virgin olive oil, lemon, oregano and black pepper. The same marinade can be used for a whole leg or rack of lamb,
Onions and tomatoes – to be used in winter soup,
Scallops – lightly smoked then served with mango, mixed greens, asparagus, cherry tomatoes and your favourite dressing.

All you need for these recipes is a cooking pan with roasting rack or a raised metal rack with reasonable size feet to raise food higher above the level of the grill plates.
With the cooking pan, line the inside with foil then sprinkled with wood chips or sawdust or both (moistened beforehand for at least an hour) and placed on open grill directly above burner/s.
The other method (most commonly used) is using one or two metal containers that has holes perforated in it filled with moistened wood chips/sawdust placed directly above burner/s, the underneath will eventually start burning the wood creating the smoke that seasons and cooks food that are on a wire rack as noted re 'raised wire rack'.

Dried herbs, fresh herbs, spices and teas may also be added to the woods to produce different flavours.

You can adjust the strength of the smokey flavour by only smoking for half or three quarters of the cooking time, then finish off with the grill or roasting.
The heat required for smoking is normally low to medium but one may need to have it on high to start the woods smoking effect and upon seeing the smoke coming forth then close the hood or place a cover over and turn knobs down to the right setting.

Foods naturally high in oils lend themselves particularly well in smoking, while drier foods benefit from marinating first.
Red meats, poultry, game, fish and seafoods can all be smoked easily, flavours can be altered dramatically by changing your basting or marinating ingredients or the type of wood used for smoking.

There are some additional recipes in smoking foods and these will be added for an example;

valentino - 2013-09-02 12:42:00

Whole Snappers,
Day before, prepare following mixture (quantities to suit on amount of fish), 4 parts soft brown sugar to 1 part sea salt combined in a bowl, ensure fish is scale free (heads and all fins removed) then score some slashes about 3 diagonally across the fish both sides then rub in mixture all over and lay in dish, cover with plastic wrap and refrigerate overnight.
At some stores, snappers can come already dressed to cook.

One will note the following day the amount of moisture extracted from the fish.
A couple of hours prior to smoking, one needs to thoroughly wash and clean the fish under fresh running water then pat dry with paper towels and set aside on a rack to dry out, needs to have good air circulation.
Just prior to smoking, one could give a very light smear of virgin olive oil.
Smoke the fish as noted above, do not overdo the smoking as it will dry it out, (about 40 minutes to an hour plus depending on size, fillets only are a lot lesser in time) then just prior to serving add another light smear of the olive oil then serve. One just simply fork of pieces of fish directly off the bone.
If any fish leftover, ensure it is cold before storing in fridge otherwise one could ruin it a little, a day or two in the fridge after smoking is also very nice.
One can add various flavourings also with the fish whether added to oil or separate from the oil…. Fun just doing some experimenting and tasting as one goes….

BBQ Smoke Rack2.jpgHomemade Rack BBQ Smoking Fish, note the bottom tray/rack upside down giving feet, metal skewers used and wired in between racks to give extra space and connecting 2 smaller racks together for the top rack. Fits ideally into a 4 burner or 6 burner BBQ. Pic now not existing but left the wording to give a wee pic, hmmm

Re: Smoking on a BBQ

Postby Valentino on Fri Dec 05, 2008 9:20 am

If you want to try something different,
I make up a really nice sweet rub (pork, chicken or beef) leave overnight, the rub liqifies and seeps into the meat. Next afternoon take two steel dishes, add hickory or cherry woodchips, cover with foil, pierce with holes and put the dishes directly on the heat source.. low heat.. the smoke goes into the meat and ohhhhhh its soooo yummy, I baste with applejuice.
Pour water, applejuice
or wine onto the woodchips and leave to absorb for an hour or so before BBQ'ing.

jellabie (133

valentino - 2013-09-02 12:45:00

Veges, Vege Burgers, Hash Browns & Kebabs

Postby Eden.M on Sun Jul 27, 2008 9:02 am

Basil pesto
stirred through some new potatoes is also lovely. posted by brianmac

Potato Hash Ham Cake
500g Potatoes quartered, 200g ham finely chopped, 4 spring onions finely chopped, 1 small gherkin finely chopped, 2 tblsp chopped fresh parsley, 1 egg lightly beaten & cooking oil.
Cook the potato, drain & mash in a large bowl. Mix in ham,spring onion, gherkin, parsley, beaten egg and lots of black pepper. Spread on a plate, cover and refrigerate for at least an hour or overnight to firm.
Oil lightly a moderate hot BBQ hot-plate and add the potato mixture, spread evenly onto the hot-plate and smooth the surface with the back of a spoon and about 10mm thick keeping it in one piece. Cook for about 15 minutes then slide out onto a plate, Re-oil lightly the Hot-plate carefully flip the the cake back onto the BBQ and cook for another 15 minutes or until the outside forms a crust Serve hot cut into wedges. Can also be made as Patties like an alternative to Hash Browns. Any left-over veges from other meals are great also to add to above. posted by Valentino

Potato Fritters
Grate potato, onion and cheese. add salt and pepper, and 2 eggs. mix together and fry. yummy posted by crn

Potato Hash Browns
Coarsely grate floury potatoes into a bowl of cold water and swish around to loosen starch. Drain and dry on a clean tea towel. Mix with salt and pepper, shape into thin flat cakes and fry in clarified butter or olive oil over medium heat until golden on both sides and cooked through. You can add grated onion. I don't peel the potatoes but if you do peel them the fritters will hang together better. posted by davidt4

Stuffed Mushrooms
Stuffed mushrooms so easy yet yummy just take the middle out of the mushroom fill with cream cheese and bbq simple enjoy posted by mmkgirl

Eggplant
Cut the eggplant in thick slices
criss cross wiht a sharp knife but don't cut all the way through. Marinate in Olive oil, lemon juice, honey (equal quantities) add a splash of sesame oil, salt and pepper. Then grill, BBQ or fry. posted by em007

Thick Circles of aubergine, courgette,
scallopini, and Kamokamo are great on the bbq.. or make up a mixture of these cut into bite sized pieces. You can place a roasting dish onto the grill part of the bbq - once it's hot, spray with a little oil, and toss the veges through. Spray with a little more oil if you want, and add any fresh or dried herbs - rosemary, parsley, sage, thyme, etc.. Keep cooking to make a hot roasted vege platter, salad, or stirfry. Other veges can be added - capsicum's, mushroom's, red or white onion's, Cherry tomatoes, left whole, etc..etc.. Toss a little balsamic vinegar and some brown sugar through just before serving if you want.. You can also make a large amount of sliced onion rings in this manner, tossing through the brown sugar and balsamic vinegar to make a good amount of caramelised onion's. These can be made the day before, and reheated to serve.. Hope these help.. Have a lovely time at your Bbq.. posted by juliewn

Kebabs
soak the wooden skewers in water over night!! Add mushroom, caps, pineapple (fresh or tinned), cheery tomatoes, courgette, eggplant. Bast with a bit of oil with things like rosemary. garlic etc

Jacket Potatoes.
Microwave ahead of time, empty and stuff with your fav fillings. Tin foil up and heat on bbq:) Small potatoes so they heat up faster.
Both the above by barloo

valentino - 2013-09-03 11:45:00

Barbecue Vegetable and Tofu Kebabs
500g firm tofu cubed, 1 red capsicum cubed, 3 zucchini thickly sliced, 4 small onions cut into quarters, 300g button mushrooms cut into quarters, ½ cup tamari, ½ cup sesame oil, 2.5cm piece ginger peeled and grated, and ½ cup honey……
Peanut Sauce :- 1 tablespoon sesame oil, 1 small onion finely chopped, 1 clove garlic crushed, 2 teaspoons chilli paste, 1 cup smooth peanut butter, 1 cup coconut milk, 1 tablespoon soft brown sugar, 1 tablespoon lemon juice, ¼ cup peanuts roasted and chopped, ¼ cup sesame seeds toasted.

Soak 12 bamboo skewers in water for 2 hours. Thread the tofu, capsicum, zucchini, onions and mushrooms alternately onto the skewers, lay out in a large dish. Combine the tamari, oil, ginger, and honey in a non-metallic bowl. Pour over kebabs, leave for 30 minutes. Cook on a hot Barbecue basting and turning for 10 – 15 minutes or until tender, remove and keep warm.
To make the Peanut Sauce, heat the oil in a large frying pan over medium heat and cook the onion, garlic and chilli paste for 1-2 minutes or until the onion is soft. Reduce the heat add the peanut butter, coconut milk, sugar, tamari and lemon juice and stir. Bring to boil then reduce the heat and simmer for 10 minutes or until just thick. Stir in the peanuts. If the sauce is too thick add water. Serve with the kebabs, sprinkled with sesame seeds.

Chargrilled Capsicum, Zucchini and eggplant..
Cut all into 1.5cm strips brush all with olive oil and grill 4-5 minutes each side.
Or one can firstly marinade all in a mixtrure of 3/4 cup olive oil, 3 cloves garlics crushed and 2 tblsps of sweet chilli sauce for 1/2 hour prior is nice as well. Remember to brush the veges with olive oil or marinade prior to grilling.
Goes great with Tuna steaks, Hapuka, Salmon and most other fish steaks as well.
Topped upon serving with a lemon & caper Mayonnaise
1 egg yolk, tsp grated lemon rind, 2 tblsp lemon juice, 1 sm clove garlic choppes, 3/4 c olive oil & 1 tblsp baby capers.
Mix first 3 in Food Processoer then add oil while processor going until all mixed then add capers prior to serving.
above all posted by valentino

'Chargrilled Capsicums' are really yummy
half and deseed capsicums, brush with oil and sprinkle with salt and put them on the grill part of the BBQ, when theyre soft and skin is black, peel skin of and serve either with the meal, sliced or dice in salads or put in a blender with more oil, salt, pepper & a few herbs & spices and it makes a nice relish to go with steak or chicken.
posted by purplegoanna

Carrot & Parsnip Patties...
2 onions sliced finely, 2 cups mashed carrot & parsnip, 1 cup mashed potato ( could be left-over ), flour and butter or oil.
Cook onions until tender then mix with mahed vegetables. Season if necrssary and form into patties coating well with flour.
Cook on a lightly oiled or buttered barbecue hotplate until golden brown on each side. Serve with barbecued meat....

Vegetable Fritters
2 cups diced cooked vegetables of one's choice, 1 egg, 1/2 teaspoon salt, 1 cup self-raising flour and milk to mix.
Drain veges well. Beat egg and salt, add flour then enough milk to mix to a stiff batter. Stir in veges. Cook spoonfuls on a hot lightly oiled barbecue hot-plate. Serve with barbecued bacon or sausages.

Edited by valentino at 11:50 am, Tue 3 Sep

valentino - 2013-09-03 11:46:00

Vegetarian Burgers with Coriander Garlic Cream
1 cup red lentils, 1 tablespoon oil, 2 onions sliced, 1 tablespoon tandoori mixed powder, 425 grams can chickpeas drained, 1 tablespoon ginger, 1 egg, 3 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh coriander, 2 ¼ cups of fresh breadcrumbs, plain flour for dusting.
CORIANDER GARLIC CREAM :- ½ cup sour cream, ½ cup cream, 1 clove garlic crushed, 2 tablespoons chopped fresh coriander, 2 tablespoons chopped fresh parsley. Simmer the lentils in a large pan of water for 8 minutes or until tender. Drain well. Heat the oil in a pan and cook the onion until tender. Add the tandoori mix and stir til fragrant. Put the chickpeas, half of the lentils, the ginger, egg and onion mixture into a food processor. Process for 20 seconds or until smooth. Transfer to a bowl. Stir in the remaining lentils, parsley, coriander and breadcrumbs. Divide into 10 portions and shape into burgers. ( if the mixture is too soft, refrigerate for 15 minutes to firm.) Toss the burgers in flour and place on a hot lightly oiled barbeque grill or flatplate.
Cook for 3- 4 minutes each side or until browned. For the coriander garlic cream, mix together the sour cream, cream, garlic and herbs.
Serve with the burgers. These Burgers can be stored up to 2 days in advance covered in the fridge ready for cooking. The cream can be stored in the fridge for up to 3 days.
above posted by valentino

HELP what kind of veges can i cook on bbq
asked by 72rx2

courgettes, peppers tomatoes, eggplant, onions, spuds wrapped in tin foil with butter and herbs of your choice, corn on the cob to name a few:)
posted by barloo

mushrooms asparagus, capsicum, sliced boiled potatoes. posted by rebecca12

Spring Onions If you can find some nice fat ones they are wonderful barbecued - serve with lemon juice and salt. posted by davidt4 [/b

Red peppers etc. I luv red/yellow/orange peppers sliced with sliced zuchinni, sliced mushrooms,brocolli, red onion,b.b.q then when nearly ready pour over some sweet chilli sauce. [b]posted by chip1914

Vege Burger recipe
I made this recipe and it was quite good served in rolls with salad. 1 onion finely chopped,1/2-1 egg beaten,1 carrot finely chopped,1 tsp ground cumin, 1/2-1 cup soft breadcrumbs, 1 tsp dried sage 1 tsp minced garlic, chopped coriander to taste, 1 cup falafel or chopped cooked chickpeas,salt & pepper to taste, flour for dusting. Mix together onion, carrots, crumbs, falafel and garlic. Add cumin, herbs & seasoning, mix in egg. With wet hands shape mixture into burgers, dust with flour and chill in fridge for 30 minutes. Lightly fry on both sides on medium heat until veges are cooked, 10-15 minutes. Serve in buns topped with fried onions & salad. Makes 6 large burgers
nauru (86 )

valentino - 2013-09-03 11:50:00

BBQ veges?
Ideas please...
I have been presented the following things for dinner tonight on the BBQ! courgette, pack of stir-fry vegies, tomatoes Tomatoes I was thinking I could just put a little butter on the hot plate and do them there, prehaps grill the courgette but stir-fry vegies??? oh and dinner has to be ready for serving at 8pm
teraki.designs

BBQ veges
I'm not sure what you mean by stir-fry veges, but if they are fresh and raw (i.e. haven't been frozen) you can fry them quickly in a little oil on the hotplate with sliced red onion, season well with soy sauce, garlic and ginger, or if that doesn't fit with the other food then just with salt and pepper. It only takes 5 minutes if you keep tossing them with a slice.
davidt4

Or wrap the veges in tin foil....
with butter, garlic and herbs and cook in a parcel....
kirinesha

Provencale Tomatoes
Half, top with a mix of breadcrumbs, olive oil, herbs (french mix, or a mix of your own) and black pepper. Cook under hood for about 5 mins. Stir fry veges - just do in the wok on the BBQ. Courgette - fry lightly in butter and add some garlic.
gaspodetwd

BBQ Corn on Cob
just take the hair out run a little water in and put it on the barby cook till the edges of the leaves turn black and it smells, good, peel with oven gloves or let them get a bit cooler and add butter and chow down.

or you can,
also rap in tin foil and cook for 10/15 minutes turning often yummy I like the first one best the leaves give it a loverly taste.
whitehead.

BBQ Bruschetta
1 baguette, sliced thinly 1/3 cup extra virgin olive oil 1 clove garlic, peeled and halved 4 ripe tomatoes, diced coarsely 1 medium red onion, cut into small wedges 2 teaspoons red wine vinegar 1½ tablespoons extra virgin olive oil ½ teaspoon dijon mustard ½ teaspoon sugar salt and pepper 1 tablespoon French tarragon leaves, coarsely chopped METHOD Heat barbecue to very hot. Brush bread slices with a little of the olive oil. Grill on both sides until golden brown and toasted. Rub one side of each piece of toasted bread with the halved clove of garlic. Meanwhile, drizzle a little of the remaining olive oil onto the flat plate of the barbecue. Grill tomatoes and onions until softened and starting to caramelise at the edges. Meanwhile, whisk vinegar, oil, mustard, sugar, salt and pepper together in a medium bowl until well combined. Add warm tomatoes, onions and tarragon. Stir well to combine before piling onto grilled bread; serve immediately.
posted by cookessentials

valentino - 2013-09-03 11:51:00

BBQ Marinated Onion recipe please...?

Postby Valentino on Sun Oct 25, 2009 1:43 pm

A Question recently on Trade Me.... re Marinated Onions...

Am trying to remember a recipe told to me several years ago and they are the best BBQ onions ever. It has onions of course,sugar, rosemary, olive oil but cant remember what else. I know you slice the onions and place in bag with other ingredients and leave overnight. Can anybody help me with this...? Thanks.
jinny2

May have been salt jinny to draw off some water from the onions...
Here is a recipe I found on the net, for you to try on your BBQ.
I have cooked this several times now, always nice.
6 pieces of chicken
Make up a brine in a large plastic bag, using
1 liter of cold water
1/8Th cup of light brown sugar
1 Tablespoon of salt
a twig of thyme, I used rosemary
1 crushed clove of garlic.

I put frozen chicken in the bag in the morning ,turn the bag over several times. put the bag in a bowl, just in case , it leaks. Tastes fresh, less oils . enjoy
pickles7

Re: Veges, on a BBQ Question

Veggies on a bbq
my fiance has kindly offered to cook diner on the bbq. The veggies I have on offer are, carrot, potato, pumpkin, corn cobs, tomato and zuchinni. WHich ones cook best on abbq and how can I do it?
nattles88 (49 ) 7:29 pm, Sat 20 Feb

IMO,
All of those vegetables could be cooked from raw on the barbecue, with the possible exception of the carrots which I would probably par-cook first. This how we would do those vegetables.....

potato and pumpkin - peel (optional), then slice, about 2cm thick
zucchini - no need to peel, just cut either into 2cm thick slices or quarter each zucchini lengthwise
corn cobs - either cut into 2cm thick slices or leave whole (probably best to par-cook first if leaving the cobs whole)
carrots - par-cook as suggested above, then slice or leave whole
tomato - just halve each one
With the exception of the tomatoes - once the vegetables are prepared I then place them in a plastic bag with 1 or 2 spoonfuls of oil and toss them to coat each piece in oil, then tip them on to the barbecue.
To keep their shape the tomatoes will only need to be warmed through and that takes very little time - if overcooked the tomatoes will just collapse.
Season the vegetables either while they are cooking or once cooked.
Hope that helps. :-))
245sam (8 )

valentino - 2013-09-03 11:52:00

Couple of posts entered in the following is being repeated but slightly more concised to what was posted in the beginning of this thread, sorry for this but it is how it appeared on the old TMC website. Cheers.

Tips, Hints, anything helpful using BBQ

Postby Eden.M on Sun Jul 27, 2008 9:17 am

Brand New BBQ
I smear a good clean vege oil all over the plate and grill. Then turn on the BBQ. Allow it to reach max heat then turn it off. Allow to cool then wipe all with paper towells. Also pays to use same utensils as one would use on a non-stick protected coated fry-pans, keeps scratches and others marks very minimal. Metal tools can scratch or be a bit severe on the protected coatings on most plates and grills, noted by experience. Then after each use of BBQ, allow to cool a little, smear some vege oil over plate & grill and clean by using Paper Towells whilst still warm. Do not use metal scrapers, there are other types if required available to use. Next time in use just repeat the process as if new. Also if thinking of buying a new BBQ, perhaps look at a Hooded BBQ, think of long term items like turning a BBQ into a small " Spit " whereby one can cook larger pieces of meat, great whilst cooking and slicing of meat as one cooks ( small motor and rods are available mounted in a slightly higher position ), also used like a second oven for cooking or heating e.g. Christmas Hams. Idealy a Hooded BBQ with an attached thermometer and to have extra higher racks for heating, cooking or warming position. One can also get the BBQ with added side Gas Element for doing those little special sauces etc..... Overall great with large gatherings or small get-togethers or just one's family entertainment.
My Daughter who lives in the U.S.A. swears with their Hooded BBQ, during their summer is always constantly in use, just puts on whatever at their right times and the family ( 5 ) then just help themselves, even with neighbours and/or guests, the same set-up but various foods of course and in the end a more relaxing time is shared.. ( a true Kiwi family ). One other thought, buy another Hot-Plate and an extra Grill, it is great to have two grills on when used as a spit and one can still cook other items, likewise two Hot-Plates on when the occasion arises.

BBQ Woks

Using the side elements for Wok cooking.

Much the same as normal woks whether electric, gas or open fire. The princiles are the same, just use any Asian wok recipe to suit.
posted by Posted by Valentino

Another hint given for New BBQ
First you have to clean all the preservative grease they use to coat the plate and grill when it is made so it doesnt rust.
Or the first few steaks etc will not taste good. Posted by oneipete

Another thought -season it
Wash well dry. Turn it on , get it really hot. Put some dripping on all over leave a few seconds then wipe with paper towels. Nothing should stick to the plate if done right. When food starts to stick, do it all again. I don't wash my plate with anything but pure water. I find oil to leave a sticky film. This will fix a sticking fry pan too.
posted by pickles7

CLEAN BBQ
Heard of a new way and it WORKED EASY AS . Turn bbq on, and rub onion over while hot... then add bottle/can of beer, and it lifts off all the nasties... very easy.......
posted by mamaa (0 )

Cleaning BBQ with vinegar
Spray BBQ with white vinegar then leave
3 - 4 hours. Scrunch up some aluminium foil use that to wipe down the bbq. It will remove any rust and any charcoaled left over food particles.
posted by melford

Very good Hint using Baking Paper
Use a piece of baking paper on the hot plate part
of your bbq.. your goodies have the same flavour, same browning, etc.. and you can throw away the paper when finished, so cleaning up is very easy.. This is good to do if you're using a public bbq at a swimming pool, beach etc.. posted by juliew

valentino - 2013-09-03 11:59:00

Hint on using Skewers
Soak your bamboo skewers a day or two before
the bbq for a few hours and then store them in the freezer until needed, I soak the whole pkt and store it in the freezer instead of dry in the pantry....
posted by purplegoanna

Rotisserie BBQ -
Some helpful hints.. simply rotating food on a rod held in position by prongs at each end in the middle space lengthwise of a hooded BBQ.
As the food rotates it will baste itself. I usually have a pan sitting on the gill to collect excess moisture.
Basting is to retain moisture and flavour and there is a number of recipes that are now coming forth.
With the Rotisserie, the burners on a 6 burner to use should be numbers 2 and 5 or on a 4 burner – numbers 1 and 4. (Have a note on in the “Hooded BBQ” Topic).
The heat that the BBQ produces whilst in this mode is similar to the following oven temperatures; (given two figures re temp – BBQ equivalent being first figure at grill level and 2nd figure at Rotisserie level, temps were taken in the outer areas inside vent holes of hood with the grill level not near the burners that were on, naturally immediately will be lot hotter closer to the actual burners, just like the elements in an oven).

Oven 145c to 151c –6 Burners 2 & 5 at medium (1/2 way between hi and low)
180c to 190c –6 Burners 2 & 5 at one quarter turn down from Hi
184c to 195c+ - 6 Burners 2 & 5 knobs set at high

In a 4 burner, the temps will be a little bit higher.

Meats on a rotisserie rod should always be secured, firstly with prongs at each end then any loose pieces of meat, rolled meats, poultry, rabbit etc should have cotton string binding all firmly to the body of meat, including legs and wings and all looseness of poultry, one could use skewers but string is far better.
Very important to ensure that all meats are well balance and if cooking larger portions then best to split into two and place each portion above the burners being used, maintains not only balance but weight distribution.
If Basting, best to baste at the beginning but keep some back for another basting about 20 to 30 minutes from being cooked.
One could use a herbal brush for basting or a pastry brush. Herbal just gives it that added touch of flavour.
A thermometer is an essential thing to have in checking meats whilst being rotisseried or any BBQing.
Available at most Hardware stores, cost anything from $5 to $20 but all do the job once one has done it once or twice and then really appreciate their worth.

Whilst one has the Rotisserie working one can do other things like Potatoes and pieces of Pumpkin in a tray on a hot plate in the middle of BBQ for a full meal for a good number.

View recipes in the “Hooded BBQ” topic..Click onto this link :arrow: viewtopic.php?f=35&t=775

Valentino

An interesting tip re the power unit for the Rotisserie.....

Whenever one has a spare Mobile phone charger especially Nokia, don't throw it away if it is old and out dated, some of them has an output of 3.7V, ( on the label, should have input and output voltage figures).
If it reads 3.7v then it is okay to snip off the plug, seperate the wires, bare a little then on a block of wood say about 60mm x 55mm x 30mm thick mark where the top two terminals are within the battery unit of the Rotisserie (at the top end side of the longest measure), then staple the wire in those positions to make contact with the terminals. Put it into the Rotisserie power unit, plug into a main power supply and away one goes, saves about $100 for a plug in type unit. (P.S, 3.7v is very minutely slightly higher than the 3v from batteries but well within the safety range and at your own risk, maybe if uncertain, then check with an electrician or someone who knows the ins and outs of such). Cheers.

valentino - 2013-09-03 12:00:00

Re: Tips, Hints, anything helpful using BBQ

Postby Eden.M on Sun Jul 27, 2008 9:21 am

hope this helps we rotisserie a lot....
leave the plates & grill in. Yes you will need a drip tray - stops the smoking & spitting. Heat your BBQ up, you will need the rotisseries bar inside with the chicken, so don't heat that up, just set up the motor for it. When temp right add your bird on the bar and close the lid - as you say only needing outside burners now. After 30 mins I often brush with a little olive oil using rosemary as a brush. About 1.5hrs sees a beautiful chook. Tip: garden gloves good fro lifting bar & chook off at the end. Have FUN!
posted by bellter

Rotisserie....
We do the family roast beef on the bbq...
very, very yum but remember to baste regularly....the taste is quite divine and different to an oven roast....our kids now request a bbq roast when home... the baste we use is a mix of tom sauce, garlic, worcester in fact anything I think might be okay from the fridge or pantry.... go for it you will love it. we also do whole chickens on the rotisserie and put a whole lemon in the carcass.... push the stick bit through that. again yum posted by marleneg

Toasted Sandwiches
Just make up sandwiches as one normally does, i.e. butter the bread then add whatever filling but not too much cheese ( it could squirt out the sides and be messy ) then close with the other buttered bread ( Butter on the inside ) and toast on a very lightly oiled bbq hot-plate. posted by Valentino

Rabbit Meat
Very similar as if one was cooking chicken, actually instead of using chicken, one can substitute rabbit for chicken as in the BBQ Chicken Recipes. Generally, rabbit has a similar taste/texture to chicken. For an example - Marinated Rabbit is very delicious, just use the same honey - soy bbq marinade and cook just like chicken, or if one prefers other marinades then use and cook in the same manner as per each respective recipe. posted by Valentino

Re: Tips, Hints, anything helpful using BBQ

Postby nedd63 on Sun Oct 26, 2008 2:54 pm

pour pineapple juice on hot bbq plate it cleans it perfectly

valentino - 2013-09-03 12:01:00

Re: BBQ Butterfly Lamb Legs

Postby Valentino on Tue Feb 03, 2009 3:42 pm

Question recently asked on TM MSB...

How long to cook butterfly lamb legs
Will be cooking 3 rolls of lamb on a lidded bar a que.How long will I cook them for. Has anyone cooked them this way.the weight is about 1 1/2kg each.Its for a retreat for 40-45 people. Using the ovens for roast vegies.TIA
sunflowers28

Buy a
meat thermometer. You will never doubt your self again.. I use mine all the time, same with my sugar thermometer, to make jam. I am sure I get more jars, sets every time.
pickles7

Agree with pickles
you cant fail if you have a thermometre. How well do you want the meat done? I like my sheep well done so I put the lamb leg on a lowish temp at about 2pm for a 6pm meal time. I turn it up a bit in the last hour because I like to have the meat well browned on the outside. I have never cooked a medium or rare lamb though... but i guess you could take an hour and half off the cooking time but have the temp a little higher.
jellabie

valentino - 2013-09-03 12:05:00

liner
by cath on Fri Sep 26, 2008 2:45 pm

Has anyone used the black liners that you put onto a barbie when you are cooking marinated food, to make icleaning the barbie easier. Do they work ? Any tips ?cath

Re: liner
by Valentino on Sat Sep 27, 2008 5:44 pm

Will look into this and get back to you, will copy your note into Trade Me Recipe MSB also to see what others may have to say. Cheers.

Comments so far:-

2. i've never heard of a bbq liner?
just use good flavoured oil and away you go with the BBQing! - as for cleaning - just let bbq go cold then scrape off the muck with BBQ spatula then use old newspaper to get the rest off. Smear with cooking oil again so it doesn't go rusty.
darlingmole (55 ) 6:54 pm, 27 Sep
-------------------------------
-------------------------------
--------------------
3. Have heard of them BBQ factory sold them
I use silicone frypan liner for sticky suger based BBQ food.
gjsimps (22 ) 7:05 pm, 27 Sep
-------------------------------
-------------------------------
--------------------
4. Yes I have used them, they are great. I use it
on the BBQ and on the oven trays in the oven.
melford (156 )

5. They are fantastic
I got mine from K-Mart. Makes cleaning up brilliant. I haven't cleaned my solid plate in over a year. Still prefer things like steaks on the grill plate tho but anything else goes on it, then just into the sink and wash, dry and roll up into it's wee cardboard cylinder ready for next time.
maynard9 (32 ) 8:50 pm, 27 Sep
-------------------------------
-------------------------------
--------------------
6. Forgot to say
I now use mimimal oil too - which is not only cheaper but healthier.
maynard9 (32 ) 8:51 pm, 27 Sep
-------------------------------
-------------------------------
--------------------
7. Yes, valentino, we also used them all last
summer, great to fry eggs on and even the spuds browned on them. Certianly saves the cleaning time of the BBQ.
rarogal (90 ) 9:00 pm, 27 Sep
User avatar
Valentino Posts: 47Joined: Wed Jul 23, 2008 11:47 am

Edited by valentino at 12:07 pm, Tue 3 Sep

valentino - 2013-09-03 12:06:00