| 201 | BBQ Questions and Answers Postby cath on Tue Aug 19, 2008 11:50 am Cath started this topic by asking the following:-.... Hence anyone whom wish to seek further thoughts, questions, whatever please ask here. Cheers. We have just been given the BBQ factory type smoker box to put on top of the bbq.
Can this be also used directly on top of a gas burner ?
Does anyone have any ideas of what ot smoke, and how long to smoke them for ? :?
cath Posts: 2Joined: Mon Aug 18, 2008 5:17 pm
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Re: bbq smoking Postby Valentino on Wed Aug 20, 2008 3:36 pm Hi Cath, in the topic " Smoking on a BBQ" is some very good comments given by Fisher on using a smoker on the BBQ, did you read these? ( Note a that there is a little on smoking posted before this now) It is worth a very good closer read. He gives very good instructions for various ways of doing things. This is all on a gas BBQ. Anything more, please ask. Cheers. Re: bbq Olive Oil Based Bread Dips Postby Valentino on Fri Dec 05, 2008 3:11 pm Has anyone got a Olive oil based bread dip that you can make up, with garlic in it, and keep in a bottle for a couple of weeks while you use it ? cath
Posts: 4
Joined: Mon Aug 18, 2008 4:17 pm
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Re: Olive oil based bread dip
by Valentino on Thu Nov 13, 2008 7:28 pm Hi Cath, sorry for the delay in replying. In the dressings, dips and sauces one can note a few with olive oils and note also the garlic ones. For a special dip to use bread in dipping, I would suggest to experiment a little using one of these recipes as a guide then adding or deleting as to taste. Quite often when for example I cook chicken drumsticks, I coat them firstly with a little olive or canola oil, lightly sprinkle mixed herbs over them, add a little bit of water to the oven dish plus a bit of crushed garli, cook for say 1 1/2 hours thereabouts at 180c, now the juices we just grab some fresh bread and dip it into this cooked juices - oil mixture and is absolutely delightful. Now what one is aying is that anyone can do the same as if one is using a normal dipping recipe but only alter it by deleting creams, milk, and using oils to suit. Cheers and hopes this helps. P.S. I will make further enquiries and get back when I receive some. Another thought, Bruschettos are another example where one cuts up say a french loaf of bread into good size slices on the angle, toast a little, then smear - rub a bruised ( slightly crushed ) garlic over the surface of bread Whilst the bread toast is till warm, then drizzle a little olive oil then add favourite toppings like slice of tomato, mushroom, feta cheese, and a little more olive on top. Another thought, Slightly roast garlic then in a preserving jar put in chopped garlic, small cubes of feta cheese, add sufficient olive oil to cover all and refrigerate to marinate. Use whenever and this keeps for ages. Cheers. Red2
"my guess would be just olive oil , garlic and some of your fav balsamic . Mix well before pouring into a dish . Maybe a sprig of rosemary in the bottle too ?" 14-11-2008 winnie231 noted:-
I wanted to bring your attention to the dangers of raw garlic + oil so that you can advise your friends to be careful. There's some comprehensive info on the following link re garlic,oil and botulism. http://www.gourmetgarlicgardens.com/pickle.htm 14=11=2008
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Valentino Posts: 47Joined: Wed Jul 23, 2008 11:47 am Edited by valentino at 12:10 pm, Tue 3 Sep valentino - 2013-09-03 12:08:00 |
| 202 | Salads - Pasta, Rice, and Noodles only Postby Eden.M on Sat Jul 26, 2008 9:05 am All other types of Salads are in the Post - Salads other than Pasta, Rice or Noodles. If you like tuna...
Try cooking pasta spirals then add a big tin of tuna in water (make sure you break the tuna up) then add chopped up red and green capsicum. Mix all together, salt and pepper then mix eta mayo and sweet chilli sauce through until you get the taste you want. This is really yummy.
posted by monique70 Tuna Pasta Salad
Can of tuna Packet of Pasta – any sort eg. Penne, spiral, macaroni 3 cups of cubed tomatoes 3 cups of cubed cucumber 1 celery stick (chopped) 1/4 cup of chopped small bits of camembert cheese or half a cup of grated cheese 2 tablespoons of Parsley (chopped finely) 1 teaspoon of garlic 1 small red onion (chopped finely) or 1/4 cup of pickled onions (chopped finely) 1/4 cup or more of Paul Newman’s Balsamic Vinaigrette. Salt and Pepper. Cook pasta till aldentay. In a large bowl place the cubed tomatoes and cucumber. With the chopped up celery stick. Then the parsley, garlic and onion. Break up the tuna including the oil in a small bowl then place the tuna in the large bowl. Pour half of the Balsamic Vinaigrette in. Salt and Pepper. Mix together. Cool pasta. Chuck the pasta in the large bowl And cheese. Add the rest of the balsamic vinaigrette. Salt and Pepper. Mix Add more vingerette if required. posted by kiwibunz Pasta Salad with Salami
Boil up half a pkt of that mixed colour spiral pasta, drain, added diced red pepper, red onion, yellow pepper,diced tomatos, dice advocados, diced cucumber, finely chopped garlic, mayonaise, diced salami and sunflower seeds, with oads of salt & Pepper(& a sprinkle of curry powder. Its really yum. Make it with a full pkt of pasta if your feeding heaps of people. posted by purplegoanna Pasta Salad
I have two real nice ones but not italian, The first was given to me by a chief. dont laugh it is very nice first cook as much sprial pasta as you need drain add spinach cooked very finely chopped well drained top with some sweet chilli sauce let sit in fridge for a couple of hours. Just devine. The other is one I make at christmas.2 Cups pasta shells Cooked.1 large onion Red is nice but white will do.finely chopped 850g tin unsweetened pineapple well drained 2 peppers any colour I use 2 difference colours 1 small smoked chicken. 1 tsp curry powder 1 cup mayonnaise 4 hard boiled eggs chopped. can use ham or any cold cooked meat. mix together cover with plastic chill Garnisk with fresh herbs, enjoy posted by dairymaid Rocket, Feta & Sundried tomato
Pasta I have tried at Woolworths and made twice now with rave reviews... 1/2 packet dried spaghetti, chopped sun dried tomatoes, crumbled feta cheese, rocket salad, lemon juice from 1/2 lemmon and 2-3 Tbls olive oil. Mix together and serve (spaghetti is best slightly warm rather than cold) With one of the salads I added chopped bacon and served as a main course with bread. posted by bula3 Another Pasta
I did this one a while ago and it was nice
cook up pasta spirals and drain etc. Add in chopped tomato, spring onion, red onion, some grated cheese, mashed egg, tablespoon of basil pesto and a bottle of eta creamy ranch dressing, season with a little salt and pepper. Add anything else you can think, maybe a bit of bacon or ham
posted by pettal1 Curried Pasta Salad for a BBQ
curried pasta salad serves 6.
375g pasta shells,1 tsp oil,250g baby mushrooms,halved,1 green pepper,chopped,3 green shallots,chopped,2 celery stickes,chopped.DRESSING:1/2 cup oil,1/2 cup white vinegar,2tbsp sugar,1 1/2 tbsp curry powder.boil pasta,combine with stuuf and add dressing.refridgerate for 1 hour.
posted by brohgan valentino - 2013-09-03 12:39:00 |
| 203 | Pasta Salad.....with our BBQ's
cook spiral pasta, drain, add diced cucumber, red pepper, spring onions, salami, ham, red onions, tomatos, advocado and gently mix in mayonaise with salt, pepper, and a good sprinkle of curry powder and top with sliced eggs.....
posted by purplegoanna A nice easy Pasta salad
Cook any pasta shape you want, add 1 tsp chicken stock and 1 tsp curry powder to the water. When cook, rinse under colds water and drain. Put into bowl with a wee splash of olive oil, add 1 onion cut finely, 1 carrot cut into small cubes, chuck in a handful of unsalted roasted peanuts and some sultanas. Mix equal parts mayo and chow chow, add enough to pasta to coat..
narnas1 Boil Pasta...
Near the end add frozen peas and corn and chopped onion. Strain and rinse. Mix best foods lite mayo with salt and pepper and chopped parsley. Stir in when cool, and chill:)
You can leave out the peas and corn if you like and add to the mayo, tomato, crisp bacon, caps etc:) posted by barloo Sprial pasta salad
cook about 4 ham steaks and cut up, cook pasta as much as you want, Drain can of crushed pineapple, cut up some carrots and cucumber, put it all in a bowl and add some mayo, can also put in chives or whatever, just made it up and is a hit here we sometimes have it in a bowl for a quick meal. posted by nic.toddie Dijion chicken pasta
Hmmmm!! usually use either the twists or penne pasta.. wholegrain mustard and dijionaise mustard.. shred chicken, chop up 3 capsicums (diff colours), maybe some chives, or whatever else you wanna put in there.. mmm dijion is sooooooo yummy posted by tazzinem Spring Avocado Pasta Salad
Serves 4 Preparation Time 15 Minutes Ingredients 1 cup Minted Peas 2 cups Spirali Pasta 2 avocadoes, peeled and diced 2 tblsp chopped fresh tarragon grated rind of one lemon Dressing ¼ - ½ cup Avocado and Garlic Dressingl ¼ cup Standardised Milk Method 1. Cook the peas in a little water for 3-4 minutes or microwave for 2 minutes on high. Refresh in cold water, then drain. 2. Cook the pasta in boiling salted water for 10-12 minutes until tender, drain, refresh under cold water and drain well. 3. Toss the peas, pasta, avocado, tarragon, parsley and lemon rind together. 4. Stir the dressing ingredients together and toss through the salad. posted by sam924 Yummy Pasta Salad
Cook pasta al dente, cool, chop up red or green pepper, add feta, croutons, sliced salami, grated carron , mix all together with Paul Newmans ranch dressing..my guys love this..so do I. posted by angie461 Easy Pasta Salad
This is soo easy, but yummy. Cook pasta & when cold stir through a jar of sweet & sour kantong sauce posted by jax124 valentino - 2013-09-03 12:40:00 |
| 204 | Yum pasta salad
I make 2 diffrent ones First either macaroni or spiral pasta add half quanitites of sour cream and mayo and then add your flavour stock i manily use maggi bacon stock and then add bacon to the salad yummy or Smoked chicken Pasta Salad
use vege spiral pasta (the diffrent couloured one) then add capsicum smoked chicken and french dressing - just like the one from the deli yummy
both posted by stacey011 Jellabie's fav Pasta salad
is any shape of pasta, mix with ham, bacon or salami, very finely diced veges likered onion, carrot, courgette and the dressing is 4 tsp green herb stock, a little oil, about a tablespoon wine vinegar (I use cider or sushi vinegar) and a pinch of mustard powder, shake or well and pour over the salad. I add the onion while the pasta is still hot so that it takes some of the bite away. This is really tasty, I muck about with the quantities in the dressing till it suits my own taste, i like a definate vinegar tang and plenty of stock but found the original 4 tb of oil far too much so I only add about a TB or so. posted by jellabie Halls Pasta Salad
In a big bowl ... put :
finely diced (seeded tomato), red pepper, sliced mushrooms, finely diced red onion, some chopped olives, freshly shucked (raw) corn and toss all together. Put a good splosh of olive oil, slug of balsamic vinegar, s and p, and crushed garlic and 1 tsp of brown sugar. Toss all together with your hands. Add the cooked pasta of your choosing and re-toss. Fresh herbs can be added if available. Easy and delicious. (note: this salad works just as well with rice noodles for a gluten free option.). Enjoy
posted by 2halls Pasta Salad Easy (Superb)
Serves 8-10, up to 18 supplementary serves
500 g pasta spirals,
375 g pasta vegeroni shapes,
400g can Watties savoury tomatoes ( chopped with celery, onion and green capsicum on label ),
165g jar Dolmio sun-dried tomato pesto,
200 g Marinated Chargrilled Red Capsicum chopped up,
250 g mild smoked salami chopped into small pieces,
300 g crinkle cut pickled gherkins chopped,
2 celery sticks chopped into pieces,
65 g grated Parmesan,
1/3 cup thousand island dressing,
3 tablespoons herb dressing,
2 tablespoons Italian Dressing,
½ cup of your best creamy mayonnaise dressing. Cook Pastas as per package instructions.
In a very large mixing container (I used a Tupperware cake carrying container – that has attachable carry handles) put the cooled pasta.
Then add all other ingredients except the dressings. Toss gently for all to be well mix.
Then add the first 3 dressings and mix well very gently.
Add the creamy dressing.
Add further dressing of choice if required for personal taste.
Transfer into a large serving bowl and cover, or if need to take somewhere, cover the mixing container.
Refrigerate until required.
posted by Valentino valentino - 2013-09-03 12:41:00 |
| 205 | Brown Rice Salad......A Very Popular Salad highly recommended by TM Members
Best Salad ever! 1 cup brown rice, 1 3/4 cup water, 1/4 cup soya sauce (light if available), 1/2 onion finely chopped, Cook the rice in the water & when cooked & still hot add the soya sauce and finely chopped onions let cool(a couple of hours preferably overnight) Add the following ~ 1 red pepper chopped 1/2 cup roasted peanuts chopped 1/2 cup each of roasted sunflower and pumpkin seeds and sultanas. Dressing: 1/4 cup olive oil 2 tbsp lemon juice 1 tsp grated lemon rind 1 clove garlic crushed 1 tsp fresh ginger 1 tsp honey pinch of salt. Mix and pour over salad
posted by toadfish Pasta and Pink Salmon
Cook pasta any type add sliced raw mushrooms, chopped spring onions, add tin pink salmon, tomatoes wedges or large diced, bind with a lot of mayonnaise, season with heaps of salt, pepper. i dont measure any thing.i like plenty of different colours so i add lots of tomatoes and mushrooms and spring onions.. i normally use i kg bag of pasta and 1-2 cans of the tall pink salmon. i like my pasta fishy. optional extras,, capsicums, cooked cauli and broccoli, posted by aktow Mac Salad
Many years ago when we had 5 children at home and on a very low wage and it was getting close to pay day cupboards almost bear or going our for BBQ I use to make this. 2 cups each of spagetti noodles, macaroni. 1 cup cooked rice , diced cooked cold meat/I use ham or chicken [Smoked] 3 hard boiled eggs 200g cheese cut into cubes 3 spring onion 3 stalks celery 1/2 cup raisins, 2 tomatoes 1 lemon juice and rind,. Cook mac and noodles chill for at least 1 hour add rest of ingredents .Add lemon juice and rind to mayonnise stir small amount in to noodles save rest to serve with it. posted by dairymaid Persian Rice Salad
500gm chicken breasts, 750ml chicken stock (campbells one is good), 1 cup basmati, 1/2c mint leaves, 2cups mixed salad leaves, 10 fresh dates chopped, 1 tsp ground cinnamon, 1/4c lemon juice. Bring 1L of water to the boil in a pan and add chicken. Return to the boil & poach for 10-12 mins until cooked. Leave to cool in liquid 5 mins remove and slice thinly. Meanwhile, combine the stock with 1 c of water in a saucepan and bring to boil, Add the rice & simmer for 12-15mins until cooked & liquid absorbed. Combine chicken, rice, mint, salad leaves and dates in a bowl. Combine cinnamon & lemon juice to the rice mix and toss to coat. Nice served warm. You could also used smoked chicken if you didn't want to poach it first. posted by rkcroft Hokkien Noodle Salad
900 grams Hokkien noodles, 6 spring onions sliced diagonally, 1 large red Capsicum thinly slices, 200 grams snow peas sliced, 1 carrot thinly sliced diagonally, 6o grams of fresh mint chopped, 60 grams fresh Coriander chopped, 100 grams cashew nuts.
Sesame dressing:- 2 teaspoons sesame oil, 1 tablespoon peanut oil, 2 tablespoons lime juice, 2 tablespoons kecap manis ( Soy sauce sweetened with a little soft brown sugar), and 3 tablespoons sweet chilli sauce.
Follow the instructions on the noodles first, rinse and drain. Put the noodles in a large bowl and add spring onions, capsicum, snow peas, carrot, mint and coriander. Toss together well.
To make the dressing, whisk together the oils, lime juice, kecap manis and the sweet chilli sauce. Pour the dressing over the salad and toss again. Sprinkle the cashew nuts over the top and serve immediately.
his is very popular especially when having guests and giving them something very special. Best serve on an oval platter.
posted by Valentino valentino - 2013-09-03 12:42:00 |
| 206 | Rice and Raisin Coleslaw 120gm rice,(uncooked) 1/4cabbage sliced finely, 1grated carrot,1 onion finely sliced, 1 green pepper cored and finely sliced 2 sticks celery finely sliced 1cup natural unsweetend yougart,4tbsp mayonaise,50grams raisins 200gms sweetcorn kernels, 200gms peas cook rice in salted water drain well place into large bowl add remaining vegatables an stir well. mix yougart an mayonaise together puor over vegatable an rice micture toss well an refridgerated before serving
posted by brp Macaroni salad
1+1/2 cups cooked macaroni, moistened with salad oil mix together the following 1/2 cup mayonnaise, 1/4 t prepared mustard, 1 T honey, 1t butter and stir into the macaroni, Add 1/2 cup sliced celery, 1 cup grated cheese, 1 cup grated carrot, 1/2 green pepper, 1 small onion and a small tin of whole kernal sweet corn, drained.
posted by janeny1 Rice salad
Mix together 3/4 cup cooked rice, 2 T oil, 1 t vinegar, 1 t curry powder, salt & pepper, 1 small onion chopped and chill for two hours, Add 1 cup grated carrots, 1 cup cooked peas, 1 cup sliced celery. 1/2 cup salad dressing, small tin drained pineapple pieces. posted by janeny1 Another Pasta Salad
Try cooking Bow Tie shaped pasta, Dice up carrot, red onion, red, yellow, & green (if liked) capsicums, celery, and some defrosted peas & corn, mix together & just before serving add some diced tomatoes and avacado. Use was mayo or dressing that takes your fancy. New garlic mayo is nice or a vinagrette. (Bow tie pasta seems easier to manage if trying to balance on paper plates) posted by alig65 Smoked Chicken Salad
Smoked chicken, red/yellow/green peppers (chopped how u like them) lettuce, Avacado, cherry tomatoes (halved so they go further), just toss all together, making sure it looks colourful on top when you've finished, lastly sprinkle a little mint sauce on top for flavour, mmmmm very tastey, easy to make and looks really good. Great dish to take anywhere. Italian Pasta
spiral pasta, cooked and drained, then add thin slices of pinapple, hot and spicy salami ( or ham ) celery, red onion, and dressing mayo and one T of tomato sauce ( when mayo and tomy sauce is mixed together in that quintity it makes some kind of thousand Island dressing ) 2 above posted by shorty246 Pasta with tomato Salad
Saute chopped red onion and 2 cloves crushed
garlic in a 1/4 cup olive oil. Add 200g sundried tomatoes chopped 1/2 cup stuffed olives 400g tomato puree and 1/2 tsp salt reduce heat and simmer 10 min. Cook 500g pasta drain and stir through sauce. Then layer pasta with 250g crumbles feta and 1 cup basil leaves and freshly ground pepper. This is deliscious although I leave out the olives as I dont like then. posted by angie461 valentino - 2013-09-03 12:42:00 |
| 207 | I call this fiesta rice salad and do it 4all bbq's
(ALTER AMOUNTS OR INGREDIENTS TO SUIT YOUR TASTE)cook up a box of rice risotto (i like chicken).Just before the rice has finished cooking ,i like to add approx a cupful of stir fry veges.While this is cooking and cooling Prepare other INGREDIANTS. red, yellow CAPSICUM, deseeded and chopped into small squares.Finely sliced SPRING ONION(i use about 3) 3 or 4 med sized TOMATOs, finely diced.I like to wait until the rice has completely cooled,so these fresh veges dont get steamed and still hv a bit of bite.Stir these all through the salad carefully.WARNING by this time you have prectically doubled your initial rice amount! YOULL NEED A BIG BOWL! But the thing, i think, that just adds the extra pizzaz to this salad and possibly the reason why it ALWAYS gets gobbled up so quickly, cud be the last thing i add to the salad- which is CASHEW nuts!YUM!!!! i only use a small bag (signature brand is really tasty) Give this a go.You wont be let down!!! posted by glitter_girl Sweet n Sour Pasta
A jar of kan tong sweet and sour sauce mixed through cooked pasta ...cool....easy as ... posted by jcimports Pasta recipe
125g cooked pasta 2tb olive oil 1 chopped onion 2 cl garlic 1/2c sundries tomatoes chopped 1/2 c chicken stock 1/4 c each stuffed green olives chopped parsley ground pepper 100g feta saute onion at least 5 min add garlic tomatoes and stock simmer until slightly reduced stir in olives and pepper. Whisk the cheese in 1/3c of reser ved pasta cooking water until melted then add with the pasta to the tomato mix. \
angie461 (102 ) Italian pasta salad
saute 1 rod onion and 2 cloves garlic, until soft. Add 200g sundried tomatoes 1/2 c olives 1/2 c stuffed olived 400g tomato puree and 1/2 t salt reduce heat and simmer 10 min. Cook 500g penne pasta until al dente, drain and add to the sauce. to make up layer the pasta with 250g crumbed feta 1 c basil leaves and blackpepper.
angie461 (102 I had a yum one
on the weekend. It was just pasta shells cooked and mix through feta, pinenuts, pumpkin & sunflower seeds, cherry tomatoes halfed, chopped cucumber, red onion, basil pesto & balsamic vinegar it was yummy!
raerae79 (126 ) Chicken and Pasta Slice.
Base: 1C small macaroni, 2T chopped parsley, 1 lightly beaten egg. Cook the pasta as usual, drain well. Put in a bowl with parsley & egg, mix well. Spoon macaroni evenly in base of 23cm square slab pan which is lined & overlapping base & side with foil for easy removal. Topping: 1.5kg chicken, 30g butter, 1 chopped onion, 1 sliced celery stick, 1T flour, 1/2C milk, 440g can cream of chicken soup, 2T mayonaise, 1/4C sour cream, 1t french mustard, 1t wocestershire sauce, 4 chopped shallots, 1/2t thyme, S&P, 90g cheddar cheese, 2T grated parmesan cheese. Put chicken in pan, cover with water, bring to boil, reduce heat, simmer covered 1hr or until tender. Remove from stock & cool. Discard skin & bones, chop meat finely. Heat butter in pan, add onion & celery, cook until onion is tender. Add flour, cook 1min. Add milk, undiluted soup, mayo and sour cream, stir until sauce boils and thickens, reduce heat, simmer uncovered 3min. Add mustard, w/sauce, shallots, thyme, S&P, simmer further 3min. Add chicken, mix well. Spoon mixture evenly over macaroni. Sprinkle with grated cheese, then sprinkle with the grated parmesan cheese. Bake in moderate oven 30-35min or until set. Place under a hot griller until cheese is golden brown.
fruitluva2 (0) valentino - 2013-09-03 12:43:00 |
| 208 | Salads... Postby Eden.M on Sun Jul 27, 2008 9:28 am
Lettuce salad with lemon juice
ts simple and lovely to eat. Shred lettuce leaves after rinsing them through water, squeeze off access water and place in bowl. Add salt and the juice from half a med lemon.Mix through lettuce leaves to give it flavour. Next dice half a red onion, thinly slice mushrooms (I use little brown mushrooms) take half a capsicum and julienne half and place them in bowl, add diced fresh avacado, season again with salt and add pepper to taste. Mix all ingredients together. Add more lemon juice if needed. I love it can eat lots and lots of it. Thats how I eat it. You might like to add mayo, or drizzle some olive oil over but the flavors still delicious.
posted by applesmum For a BBQ Salad -
mixed rice salad with creamy tom dressing
1 cup brown rice,1 cup white rice,4 bacon rashers,chopped,2 onions,chopped,3 cups 375g frozen peas and corn,1 cup sultanas.creamy tomatoe dressing:1/2 oil,1/4 cup white vinegar,2 tbsp mayo,2 tbsp tomato sauce,2 cloves garlic ,crushed.add brown rice to boiling water for 15 min,then add white rice,boil for 15 min,drain and cool.add bacon and onions to fry until onions are soft.bol corn/peas,cool.combine all the stuff with dressing. A Superb Potato Salad
600g Potatoes un-peeled cut into bite-sized pieces, 1 small onion finely chopped,1 small green capsicum chopped, 2-3 celery sticks finely chopped, 1/4 cup finely chopped parsley. ( I used a very sharp knife to finely chop and that alone tasted very nice ). DRESSING: 3/4 cup mayonaise, 1-2 tablespoons vinegar or lemon juice, 2 tablespoons sour cream.
Cook potato in a large pan of boiling water for 5 minutes or until just tender, drain and cool completely.
Combine the onion, capsicum, celery and parsley with the cooled potato in a large salad bowl.
Mix together mayonaise, vinegar and sour cream, season with salt and pepper, pour over salad and toss gently to combine without breaking the potato.
Garnish with a little chopped parsley. Moderator's note - Not too sure whom gave this recipe but very highly recommended !!!
above posted by valentino Potato Salad
Cook potatoes as usual, I do mine in the microwave, then cut into chunks (can be served hot or cold) for the dressing i had 2 tablespoons of mayo , 2 tablespoons of dijon mustard, 1 teaspoon of curry powder a teaspoon of lemon juice and a teaspoon of soya sauce and bout a cup of chives.. mix well and stir through tatties..
posted by southerngurl Warm Potato and Bacon Salad
Ingredients 750g – 1kg waxy potatoes peeled, 4 rashers bacon diced, 1/2 cup ETA Potato Salad Dressing, 4 - 5 spring onion trimmed and sliced, 2 tbsps chopped fresh herbs (parsley, mint, tarragon, sage or oregano) Method 1. Cut the potatoes into thick slices and boil in salted water until tender. Alternatively, toss the slices in a dash of oil and roast at 200ºC until cooked. 2. Cook the bacon in a hot frying pan until it is very crispy. Drain on absorbent paper. 3. Arrange the potatoes in a serving dish and dress with spoonfuls of the Eta Potato Salad Dressing. Scatter over the bacon, spring onions and herbs. Season with pepper and serve warm.
posted by sam924 valentino - 2013-09-03 12:45:00 |
| 209 | Japanese Spinach salad
2 eggs, 1 sheet nori cut into matchsticks, 150g baby spinach leaves ( or a bag of fresh from a supermarket ), 1 small red onion finely sliced, ½ daikon radish ( similar to Chinese turnip ) finely sliced, 2 Lebanese cucumbers sliced, 30g pickled ginger sliced, 1 tablespoon toasted sesame seeds.
DRESSING; 1/3 cup light olive oil, 1 tablespoon rice vinegar, 1 tablespoon light soy sauce. Preheat element to hot. Beat the eggs lightly in a small bowl, add 1 tablespoon water and the nori. Season well. Heat and grease a 20cm omelette pan, pour in the mixture to make a thin omelette, when lightly browned flip and repeat.. Turn out onto a chopping board and leave to cool. Cut the omelette into thin strips.
To make the dressing, whisk together the olive oil, vinegar and soy sauce until combined.
Toss together the spinach leaves, onion, daikon, cucumber, ginger, toasted sesame seeds, omelette strips and dressing in a large bowl. Ready to serve. Beetroot Fresh & Goat’s Cheese Salad. 1 kg fresh beetroot ( about 4 bulbs with leaves ), 200g green beans, 1 tablespoon red wine vinegar, 2 tablespoons extra virgin olive oil, 1 clove garlic crushed, 1 tablespoon drained capers coarsely chopped and 100g goat’s cheese ( goat’s feta is okay ).
Trim the leaves from the beetroot & reserving leaves. Scrub the bulbs well and the leaves. Cook beetroot bulbs in a saucepan until tender about 30 – 40 minutes. Meanwhile, bring a saucepan of water to boil and cook beans for 3-5 minutes or until beans are just tender. Remove beans with a slotted spoon and plunge beans into a bowl of cold water. Drain well. Add the beetroot leaves to the same saucepan ( bean’s boiling water ) and cook for 3-5 minutes or until the leaves and stems are tender. Drain, plunge into cold water and drain again well. Drain and cool the beetroot bulbs then peel the skins off and cut into thin wedges.
To make the dressing; put the red wine vinegar, oil, garlic, capers, ½ teaspoon salt and ½ teaspoon pepper in a screw top jar and shake.
To serve, divide the beans, beetroot leaves and bulbs among 4 serving plates. Crumble goat’s cheese over the top and drizzle with the dressing or one can just put it all into a big serving bowl. Waldorf Salad 2 red & 2 green apples, 2 tablespoons lemon juice, 1/4 cup walnut pieces, 4 celery sticks sliced and 1 cup mayonaise. Quarter the apples, remove seeds & core and cutinto small pieces. Place the dice apple in a large bowl drizzle with lemon juice and toss to coat ( this will prevent the apple discolouring ). Add walnut pieces and celery and mix well. Add the mayonaise to the apple mixture and toss until well coated. Spoon the salad into a lettuce-lined bowl and serve immediately. Waldorf salad can be made up to 2 hours in advance and stored covered in a refrigerator. This is the original genuine Waldorf salad. Herbed Feta Salad
2 slices thick white bread, 200g feta cheese, 1 clove garlic crushed, 1 tablespoon chopped fresh marjoram, 1 tablespoon snipped chives, 1 tablespoon chopped fresh basil, 2 tablespoons white wine vinegar, 1/3 cup olive oil, 1 red coral lettuce and 1 green mignonette or oak leaf lettuce.
Toast the bread until crispy and golden, remove the crust edges and cut into small cubes then into a bowl and cool completely. Cut the feta into small cubes and put into a seperate bowl. Put the garlic, marjoram, chives, basil vinegar and oil into a screw top jar and shake well. Pour over the feta and cover with plastic wrap. Leave for at least 30 minutes stirring occasionally. Tear the lettuce into large pieces and put into a serving bowl. Add the feta with the dressing and bread cubes and toss the salad well. Ready to serve. above posted by Valentino valentino - 2013-09-03 12:45:00 |
| 210 | A Salad
In a bowl mix diced red/green peppers, salami, hard tomatos, spring onion, chives and a sprinkle of sunflower seeds, I now use small scrubbed unpeeled potatos with skin on, cut to size and either boil or nuke till tender, COOL (before anything else), mix gently with the other mix with salt, pepper, 1/2 tsp currypowder and a good dollop of mayonaise. Russian Salad
Boil white potatoes in their jackets and then peel. Cut into small cubes. Add diced cooked carrots, green peas and finely chopped pickled cucumbers. Flavour to taste with salt and pepper and mix all together with mayonnaise, but only enough to bind the whole mixture smoothly. Colourful and delicious!
above 2 posted by ern2 Kumara Salad
Roast up some kumura ( I leave skin on ) in a little oil , salt/pepper . Leave to cool til only just warm . Mix together your fav mayo and some curry powder to taste . Gently mix this thru the cooked kumura . Sprinkle over some chopped parsley and red capsicum to make it look pretty too !!Cand be put in the fridge for a day if you need too .
posted by red2 Hungarian Cucumber Salad
Peel, thinly slice lots of cucumbers. Place in tea towel and wring out as much liquid as possible. Place in bowl with good dollop of sour cream ( thick yoghourt if you are being good) salt, lots of crushed garlic. Mix well. sprinkle with generous amount of sweet paprika. Chill if time- otherwise serve as is. suggest making more than you think you need as always v popular at my dinners! posted by katalin2 Carrot Salad
4 carrots, grated 2 oranges, peeled and chopped 1/3c raisins 1/4c lemon juice 1/2c walnuts Soak raisins in lemon juice, for as long as possible. Combine all other ingredients and add raisins, which will now be fat, having sucked up all the lemon juice. My kids love this. They take it in lunch to school!
posted by julzk valentino - 2013-09-03 12:46:00 |
| 211 | Spinach & strawberry salad
250g spinach, 1 punnet strawberries, 60gs slivered almonds toasted. DRESSING: 1/2C white sugar, 1/4t worcestershire sauce, 1/4C cider vinegar, 1/4C cup oil, 2 t sesame seeds, 1/4 t paprika, 1 T finely chopped onions, 1 T poppy seeds. Blend all ingredients except oil, then add oil gradually. posted by pauline64 Orange & Red Onion
One we love & i am always asked to bring to BBQ is ...peel an orange & a red onion,then slice them across into rings,put into a bowl,or a jar, & cover with the vinegar mixture, as follows, into a cup put 1 teaspoon salt,& make up to 1/4 of the cup with sugar, then up to 1/2 of the cup with boiling water, stir till the sugar is dissolved,then fill to top with vinegar, pour this over the onion & orange. yumm posted by raebea Tomato and Grilled-Bread Salad
1/2 loaf ciabatta bread, cut into 3/4-inch-thick slices 1/4 cup plus 2 tablespoons olive oil 3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups) 1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups) 1/4 cup loosely packed fresh basil, torn into bite-size pieces 1 tablespoon red-wine vinegar Salt and pepper. Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes. In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve
posted by sweetj Carrot Salad
500g carrots (slice & boil 2mins), 1 cup vinegar, 1 cup oil, 1 cup brown sugar, 1 onion chopped, 1 small tin tomato soup, salt & pepper, add chopped celery & green peppers as an option. Boil together vinegar, brown sugar & oil until sugar dissolves. Then add rest of ingredients & chill. Make this at the pub I work at.
posted by sthrnmaid PUMPKIN SALAD
3 cups raw grated pumpkin. 25g sunflower seeds. 25g pumpkin seeds. 20g toasted sesame seeds. 1 Cup cooked brown rice. 1 spring onion....Dressing: 2 Tbsp honey. 1 Tbsp soya sauce. 1 tsp grated ginger. 2 Tbsp olive oil. 1 Tbsp cider vinegar. Salt and Pepper...Mix all the salad ingredients with the dressing 2hrs before you need it. This is a lovely salad and people cannot believe it's pumpkin! posted by mikew Another pumpkin salad
Have either hot, warm or cold. No real measured quantities. peel, cut up and roast pumpkin (2cm cubes, capsicum (strips), garlic (cloves) + red onion in a little oil, towards end add pumpkin seeds. Toss. While this is cooking, cube a block of feta (smallish cubes) and line a large semi flat dish with baby spinach leaves (or mesculin salad).
When veges cooked dish onto leaves, top with feta and olives, pour over balsamic vinegarette and lightly toss. Serve. Nice as main vege served with meat. (my aunty eats any left overs (if any) on toast for b/fast the next day. posted by smf valentino - 2013-09-03 12:46:00 |
| 212 | Green bean, avocado and walnut salad ...
Green Bean, Avocado and Walnut Salad with a Raspberry Vinaigrette. Cook about 500g green beans to your liking and drain well. Leave in the warm pot to mix in the remaining ingredients. A handful of roughly chopped walnuts, a tomato which you have flicked the seeds out of and finely diced, a finely diced avocado, and some freshly chopped herbs if you have them (marjoram and mint is lovely). Then mix together 1 tablespoon of olive oil, 1 tablespoon of Anathoth raspberry vinegar, 1 finely crushed clove of garlic and 1 teaspoon of dijon mustard, some salt and pepper to taste. Pour this over the warm bean mixture, gently stir through and you're ready to eat !! Keeps well for the next day if you don't eat it all. Delicious. posted by 2halls Don't laugh at this one
it was devised by a chef friend - sounds weird, but trust me, it is divine!! Mix a bag of caramel popcorn with a wedge of blue vein cheese (crumbled), a few chopped spring onions, a generous handful of black licorice twists and mix all together with a tangy vinaigrette. posted by alidotcom Broccoli Salad ... (always goes down well )1 head of broccoli(raw) Bacon- cooked and chopped up Cashew nuts 1 c Mayo 1tbsp white vinegar 1/4 c sugar Mix all dressing ingredients together and dissolve,pour over other ingredients,add nuts just before serving Yummo!! posted by rambo24 Bake Bean Salad
This is made with a tin of watties Bake Beans don't knot it! it's great;1 Tin bake Beans {Med} 1 med tin Green Beans 1 tin Med Butter Beans I use frozen but cook before adding . 1 Green Pepper chopped 1 onion grated. mix alltogether. In a jar add 3 heaped tsp sweet basil 1/2 cup salad oil. 1/2 cup sugar mix pour over beans chill over night to let flavours mix, Will keep for up to 2 weeks. give it a try. I also have broccoli salad above but may one says to let it chill over night to let sugar granual to dissolve, But this is a really nice salad as well. posted by dairymaid East West Beef Salad
Serves 2: 200g lean rump steak 2cm thick, 1 Tbsp fish/soy sauce, 1 tsp canola oil, salad leaves, cucumber chunks, cherry tomatoes, sliced cooked green beans, 1/4 avocado sliced, basil leaves,
Dressing: 1-2 cloves garlic, chopped, 1 tsp chopped lemon grass, 1 tsp sugar, 1 Tbsp fish sauce, 2 Tbsp fresh lime juice, 2 Tbsp water, ¼ tsp salt, ½ tsp chilli, 2-3 Tbsp chopped coriander, 1 chopped spring onion. Coat steak with soy sauce & oil and marinate at least 15 min - 24 hrs in fridge. Make 2 salads in bowls. 15 min before serving, grill steak for 1-2 min/side til brown on outside but pink in middle. Leave to cool. Dressing: finely chop garlic & lemon grass in food processor/blender. Add the remaining dressing ingredients and process until coriander and spring onion leaves are chopped. Just before serving, slice the cooled meat thinly into strips and coat with part of the dressing. Arrange slices on salads & drizzle over extra dressing. Serve with crusty bread or with bowls of Basmati rice. posted by smf Grilled chicken fruit salad
Grill 1 chicken breast (skinned and boned) cool and cut into small cubes (can use left over roast). In a large salad bowl, combine the chicken, 2 c of seedless red grapes halved, 1/2 chopped celery, 1/4 c onion chopped, and 2 Tblsp walnuts finely chopped. Mix together 1/2 mayonnaise, 1 Tblsp Dijon Mustard (or similar), 1/2 tsp salt, 1/2 tsp pepper, and 1 Tblsp lemon juice to make a dressing. Pour over the chicken salad and toss lightly. posted by yesplz Beetroot salad...
1 tin wedged beetroot drained, add mixture of half cup red wine vinegar and half cup EV olive oil and ground salt and pepper to taste, chopped continental parsley, couple of tablespoons ( to taste ) of pine nuts ( roasted optional) mix all lightly, very different, yum and VERY good for you too!! The dressing should only be enough to wet it really not drown it just add it bit by bit an valentino - 2013-09-03 12:47:00 |
| 213 | Cauliflower, Banana and Dates Salad
Partially cooked cauliflower pieces, bananas sliced and dates mixed with Best Foods Mayonnaise. Left overnight it is even better!
posted by skydancing Lonestar Coleslaw
Boil together. 1 1/4c White vinegar, 3/4c Sugar, 1 1/4t mustard seeds, 1/2t Tumeric, 1/2c water, 1 1/4t salt, 1t celery seed. Allow to cool and add 1c Oil, 2c Red cabbage, 2c Green cabbage, 1/2 red onion, 1 large grated carrot, 1c Parsely, 1/2c Corn, 1/2c sunflower seeds. Toss and then add this dressing. 1 c mayonaise, 1/4c sugar, 2T white vinegar, 2T vegetable oil. Moderator's note - One may need to slightly drain off some excess liquid, if one does - store it for future use as a dressing.
posted by bcnd Quick Summer Salad
Ingredients 200 grams fresh green beans, trimmed 400 grams beans, well drained (use butter beans, cannellini, three bean or kidney) 2-3 spring onions Dressing 1 tsp Pam's Prepared Garlic 2 tblsp Pam's Extra Virgin Olive Oil 2 tblsp Pam's White Vinegar 2 tblsp lemon juice ½ tsp Pam's Castor Sugar Method 1. Cook the green beans in a little boiling water until just tender. Drain the tinned beans and place in a sieve and rinse with cold water. 2. Trim and finely slice the spring onions. Combine the beans, spring onion and parsley in a bowl. 3. Prepare the dressing. Place the garlic, oil, vinegar, lemon juice and sugar in a screw top jar. Shake until combined. Season with salt and pepper. Pour over the salad and toss to mix. posted by sam924 Tossed Summer Salad With Grilled Halloumi Cheese
Ingredients 250 grams baby carrots, cooked and peeled 1/2 500 gram bag broad beans, blanched and peeled 310 gram can butter beans, drained 300 grams baby beetroot, roasted 1/2 cup toasted walnuts 200 grams Halloumi cheese 1 tblsp olive oil lettuce for 4 Dressing 3 tbslp cup olive oil 1 Tblsp harissa or sundried tomato paste 2 Tblsp manuka or other strong honey 2 Tblsp basil or oregano, chopped Method 1. In a bowl toss together the carrots, broad beans, butter beans, beetroot and walnuts with half the harissa dressing and allow to marinate for 30 minutes. 2. Cut the Halloumi cheese into cubes and toss in 1 Tblsp of the olive oil in a hot pan, until just golden. Add to the salad and toss to mix. 3. Serve piled on lettuce leaves and drizzle the remaining harissa dressing over before serving. Harrisa Dressing 1. In a lidded jar shake together the remaining 3 Tblsp oil with the harissa or sundried tomato paste, lemon rind and juice, honey and basil or oregano. Season well with salt.
posted by sam924 valentino - 2013-09-03 12:48:00 |
| 214 | Cauli flower salad
Cut cauli into peices, thro them into hot water for a couple of minutes, drain them and run under cold water. chop up a red or green pepper, some onion rings also. Make a covering to pour over these things. 1/2 cup sugar, 1 cup water,(disolve together) then add 1 cup white vinigar. Pour over and leave covered in fridge for a few hours. ( I have tried adding cucumber rings an hour before serving and they are nice too) or baby tin corn! posted by jubre Papaya salad
3 cups green papaya peeled and grated can substitute with cucumber carrot or melon.# cloves of garlic 10 small green chillies 2 long beans cut up 2 tb fish sauce 2 tb lime juice tsp palm sugar or brown sugar 2 tbroasted peanuts, 1 chopped tomato. Put garlic chillies and long beans in a mortarand pound roughly...then add fish sauce and lime juice and palm sugar and stir until sugar has melted, add tomatoe and pound to combine. Then add peanuts and mix together. Serve with sticky rice. Got this recipe when I did a recipe course in thailand it is delicious although hot. posted by angie461 Smoked Chicken Salad
smoked chicken, red/yellow/green peppers (chopped how u like them) lettuce, Avacado, cherry tomatoes (halved so they go further), just toss all together, making sure it looks colourful on top when you've finished, lastly sprinkle a little mint sauce on top for flavour, mmmmm very tastey, easy to make and looks really good. Great dish to take anywhere. Cold Broccoli Salad
and its always very very popular!! broccoli, bacon cooked and chopped and cashew nuts. the dressing is 1 cup mayo, 1 qtr cup white vinegar and a tablespoon sugar.Mix up dressing mix- it will dissolve,add to other ingred just before serving enjoy!! above 2 posted by rambo24 Broccoli Salad
Ingredients 500 gram broccoli ¾ cup sunflower seed 1 cup sultanas ½ cup almonds (silvered) 250 gram bacon 1 finely chopped onion (optional) For the dressing 1 cup mayonnaise 2 tablespoons sugar 3 tablespoons vinegar Method Fry and cut bacon into small pieces. Cut broccoli into bite-sized pieces. Combine all ingredients in a bowl. Mix ingredients for the dressing and pour over salad. Mix gently. Refrigerate before serving. posted by sam924 Broccoli Cheese and Bacon Salad
This broccoli cheese and bacon salad can be made with any cheese you like. If you don't want to make the dressing you can use any bottled variety. Best foods is a good one Ingredients: 1-2 bunches broccoli 1 cup shredded cheese-any kind 1/2 cup raisins 1/3 cup red onion 6-8 slices bacon 1/2 cup nuts or sunflower seeds Dressing: 1 cup mayonnaise 1/4 cup vinegar 2-4 tbsp. sugar Fry bacon until crispy, crumble and set aside. Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes. Mix with cheese, onion, raisins and nuts. Add dressing, toss salad and refrigerate 2-3 hours. Add crumbled bacon and toss salad again just before serving. posted by madison15 valentino - 2013-09-03 12:48:00 |
| 215 | Marinated Zucchini Salad
2 zucchini finely sliced,1/2 red pepper, 1 finely sliced onion,1/2 tin baby corns, stalk of celery finely chopped Boil in a pot 1/3 c sugar, 1/3 white vinegar, 3 tbsp oil, garlic, salt & pepper Pour over the sliced veges and leave to go cold. The longer the better. Will keep for weeks. Can use all sorts of veges for this one. Very nice
posted by wendicles Chicken salad
Shred a cooked chicken, add a tin of corn kernels, thinly sliced celery and red onion. Make a dressing with 1 cup mayo (eta's good) and half a cup of sour cream. Mix together, chill and enjoy - great for sandwiches too! posted by bridgetc1 Green Bean & Mushroom Salad
250 g sliced green beans; 125 g thinly sliced mushrooms; 1 stalk celery, thinly sliced; 1 or 2 spring onions Dressing: 1 clove garlic, crushed; quarter cup salad oil; quarter cup white or cider vinegar; half tspn salt; ground black pepper; chopped parsley for garnish Cook beans until just tender. Drain and cool, then mix with the mushrooms, celery and spring onions. Combine dressing ingredients and pour over bean mixture. Chill for at least 3 hours. Garnish with parley to serve.
posted by boxsters3 Slice as many raw mushrooms as you want.
Then make a vinaigrette using olive oil, balsamic vinegar, pinch of brown sugar, salt and pepper and a clove of crushed smoked garlic. Whisk up. Then add freshly chopped parsley and chives. Pour over the sliced mushrooms, mix well and allow to sit at room temperature for at least an hour before eating. Delicious with a steak.
2halls Mushroom
a la grecque (not sure about spelling) 1/2 cup olive oil & water, 2 riped tomatoes peeled & chopped, pepper, crushed coriander seeds, bay leaf, thyme, garlic, salt & lemon juice & saffron, bring to boil, add mushrooms(button) simmer for 5 min then leave to cool an add to your fav mesclun salad mix
posted by kawhiarose67 Mushrooms and Mint Sauce
this is so easy wipe button mushrooms and slice in half if you want to. Pour mint sauce over them and serve. These are really yummy. I have taken this to other peoples homes and have had heaps of comments and it is so easy. posted by ams7 valentino - 2013-09-03 12:49:00 |
| 216 | Very Yummy Chicken Salad
brown a chicken breast in a frying pan, then cook it in white wine. Preferably one that you like so you can have a few drinks as well hehe. Anyway, while the chicken is cooking make up the rest of the salad. Mixed leaf lettuce, tomato, avocado, spring onion, red onion, and yellow capsicum. Once the chicken is very thoroughly cooked shred it or slice it or chunk it and mix through the salad. while the chicken is cooking you can top up the wine that is in the pan
posted by bananna15 YUMMO broccoli salad
1 large head of brocolli(chopped up to small florets), 1/2 cup red onion chopped finely, 1 cup sultanas. 1 cup sunflower seeds and 5-6 slices bacon. cook bacon and chop up and add to bowl with other ingredients. Dressing: 1 cup mayonaise, 1 tbls vinegar, 2 tbls sugar. mix dressing and mix through salad. Chill b4 serving.
posted by kev102 Garden Salad
lettuce shredded up with hands popped in bowl, add spring onions, raw chopped onions, capsicums chopped. sliced ghekins sliced pickled onions, sliced tomatoes boiled eggs sliced placed on top grate heaps on cheese on top, add a few sliced toms around edges and some more ghekins and pickled onions and a few cherry toms scattered over top...salt and pepper so much flavour and havent come across anyone that doesnt like it...oh add some radish sliced as well
posted by theeone Banana salad
Sliced bananas,cornflakes, 250ml cream, sugar. mix these ingredients together 15 min before serving other wise bananas will go brown if made too early. Kids and adults will return for more guaranteed!! Baked beans with fried bacon and fried onion.
Fry onion and bacon then add baked beans and cook until it thickens slightly. Cool in fridge.
above 2 posted basange Carrot Salad
This is my kids fave. Grated carrots, about 4 or 5; 2 oranges, peeled and cubed; 1/3c raisins soaked in 1/4c lemon juice. Combine and chill.
posted by julzk valentino - 2013-09-03 12:49:00 |
| 217 | Potato Salad YUMMY
for my dressing I use 1x300ml cream & 1xsatchet maggie creme of chicken soup,cook slowly till thickened stirring continously,set aside to cool (stir every 2 mins) 5 Medium spuds cubed and cooked firm 3 tomatoes (cubed) 5 hardboiled eggs (chopped) Spring Onions(chopped) Salt & pepper to taste Gently combine all these together,lastly add the sauce & chill.Also yummy heated to warm temp.It's the 1st salad to go whenever I take it to BBQ's &easy to make posted by orzy2006 coleslaw with a difference
Grate carrot and shred cabbage. Fry sunflower seeds, sesame seeds and pumpkin seeds in a tiny amount of olive oil lightly salt them. Dress coleslaw with Best Foods Mayo or your own dressing. Add seeds, this is so nice, We have this 2-3 times every week. posted by sand6 Vietnamese Cabbage Salad
1/4 white cabbage very finely sliced, 1 red onion thinly sliced, 1 carrot grated. Make dressing with 4 tab lime juice, 2 tab palm sugar, 4 tab fish sauce, 2 cloves garlic, crushed, 1 - 3 hot chillies, de-seeded and sliced. Mix all together very well and leave to soften for at least an hour, stirring occasionally. This will keep in the fridge for several days. Add coriander leaves, mint, Vietnamese mint if you like them. I often add a couple of poached chicken breasts thinly sliced, or thin slices of very rare grilled beef rump.
posted by davidt4 Ideas to add some difference to your usual coleslaw:
add any of the following; sultanas, sliced capsicums, roasted nuts, grated cheese, finely sliced apple or pear, red or spring onions, use a mix of different cabbages, chopped mint, parsley or coriander. Using a different dressing can also add some zing. Try this one: Orange Poppy Seed dressing: 1/2c sour cream, 1/2c fresh orange juice, 2tsp grated fresh ginger, 2 tsp poppy seeds, s&p. Whisk all ingredients together until well blended. Toss through coleslaw and allow to sit for 2 hours for flavours to develop.
posted by rkcroft valentino - 2013-09-03 12:50:00 |
| 218 | Orange and red onion salad
Peel 6 oranges to remove all pith, slice thinly and remove any pips. Peel and slice thinly two red onions, add to oranges with 1 c black olives, 50 ml ev olive oil, 20 ml red wine vinegar, salt and pepper. Leave to macerate at least an hour, up to 6 won't hurt. Just before serving add some fresh mint leaves.
davidt4 (106 ) Coucous Salad....
so easy. 1 Pkt of plain couscous. Make to directions on back of packet but use chicken stock instead of water. Once cooked (takes 5 mins) allow to cool and add the following: Chopped up cucumber pieces, halved cherry tomatoes, roughly chopped roasted nuts, dried cranberries or chopped dried apricots, crumbled feta cheese, some sliced black or green olives, freshly chopped coriander. To bulk it out even more, I also like to add some cubed kumara which I have roasted with ground cumin, smokey paprika and salt & pepper.
rkcroft (121 ) MY coleslaw - which everyone reckons
is great! Very finely sliced and diced coleslaw (as in confettie sized), fined diced onion, grated carrot and cheese, mixed with mayonaise, pepper and salt. You can also add celery. Make it at least 12 hours before you need it so that it's juicey. For variation you can add VERY finely chopped pineapple
darlingmole (53 ) Potatoe salad ~
peel and chop into cubes potato, boil till firm but tender. Add mayo, sour cream, finely sliced onion and spring onion, ... and for Purple Potatoe Salad add the juice and some bits of beetroot ...
darlingmole (53 ) Mediterranean Tuna & White Bean Salad
2 x 190g tuna, drained and flaked, 40g red onion (or spring onions), 4 med tomatoes, chopped, 2 x 425g cannellini beans, rinsed and well drained, 175g cooked macaroni, cos lettuce or fresh spinach leaves. Place lettuce on serving plate. Combine other ingredients and place on bed of lettuce. Serve over dressing.
Dressing:
4 Tbsp capers, 5 Tbsp red wine vinegar, 2 crushed garlic cloves, 1/4 tsp eacho of salt and pepper, 3-4 Tbsp olive oil. Place all ingredients in a jar, cover and shake well. Stand 1-2 hrs for flavours to belend. Pour over salad. If you want to use a simpler dressing, try French Dressing.
hestia (661 ) The best dressing in the world
is raspberry vinaigrette. Anathoth raspberry vinegar, good olive oil, dijon mustard, black pepper and salt to taste. Favourite salads - adding cold potatoes, own croutons, feta, beetroot, mixed leaves, grated carrot, blanched green beans, tuna, cucumber (skin off and deseeded) with very finely chopped spring onions. health food!
gaspodetwd (57 ) valentino - 2013-09-03 12:50:00 |
| 219 | Potato Salad
Diced cold boiled potatoes, toasted pine nuts (dry roast in a pan until they brown. Finely coped and separated red onions or spring onions. a few currents or if you can get them, dried bilberries. A mix of heinz salad cream and aoli to which you add finely chopped herbs - I recommend savoury if you have some. Otherwise thyme and a little sage. Mix the herbs into the dressing well, then stir all together. If you have some of the purple potatos, they are great mixed with white in this!
ro42 I have a Potato Salad that seems to be a hit...
make up a mayo with a can of sweetened condenced milk, malt viniger and mustard to taste. the viniger for tang and the mustard for bite. White wine vinigar works too. just cook dices potatoes till still firm. hard boil a couple of eggs and add that chopped to cooled potatoes. add diced onions, capcicum, and whatever else u have handy (ham chunks, finely chopped sundried tomatoes etc) mix thru ur mayo and enjoy. can serve semi warm, room temp or chilled. will keep over night covered in the fridge :)
brokenbutterfly Warm Marinated Mushroom Salad
About 750g mixed mushrooms ( baby buttons, oyster, flat brown,shitake all cut up into good bite sizes), 4 cloves garlic finely chopped, 1/2 tsp green peppercorns crushed (I used 1tsp Black & 1/4 tsp red Peppercorns) 1/3 c olive oil, 1/3 c orange juice (actually used Tangelos squeezed) about 250g fresh baby spinach leaves and 1 tsp grated orange rind (used tangelo). Mix together garlic, peppercorns, oil & juice well. Add to prepared mushrooms and marinate for at least 30 minutes. Arrand the spinach leaves in a serving bowl covering sides and bottom. Drain the marinade from the mushrooms reserving the marinade. Cook mushrooms in a hot lightly oiled BBQ, fry pan or a flat hotplate for about 2 - 5 minutes or until to personal tastes and just soften. Put the mushrooms into the bowl over the well created and drizzle with marinade then sprinkle rind over top. I'm ellergic to mushrooms but they really loved this.
Valentino
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Valentino Posts: 47Joined: Wed Jul 23, 2008 11:47 am valentino - 2013-09-03 12:51:00 |
| 220 | Hmmm, now the Bits on "Hooded BBQ". will repeat one or two as felt it is best to be well known..... or to be emphasised like the settings etc... Hooded BBQ’s What it means when one notes “Indirect Cooking”. It is to do with a Hooded BBQ, cold air is sucked through the bottom of the unit, heated in the main chamber and passed out through the vents in the top of the hood. The end result is like something cooked in an oven but with the BBQ flavour. The trick to indirect cooking is to keep the bottom vents open so air circulates evenly, and to minimise the number of times one opens the lid (the more often you peek inside, the more heat escapes and longer things will take to cook). Always “Preheat” BBQ before indirect cooking, just as you would with an oven. Most Hooded BBQ’s have Temperature Gauges to indicate right heat required level. Always check the Manufacturer’s instructions for your BBQ. Generally, the food is placed in the middle section with the outside burners set at medium to high, the inside ones are turned off after initial heating, on some brands - the burners 2 and 5 are on and the rest turned off. If one has a digital Thermometer with a metal probe placed through the vent hole or any of the other holes preferably through the side in the middle ones in the rear and not directly over the burning heat source, one can get an accurate reading of temperatures. Take special notes on settings if one does this and please ensure the heat is steady preferably say after about 30 minutes at least, gives personal confidence of cooking heat available. “Direct Cooking” Is referred when one is using the BBQ in normal fashion like grilling, frying etc etc without the hood closed. Just a wee Personal note re Indirect Heat, and generally nice to know especially if one cooks by using Temperatures. One recently checked temperatures on a 6 burner hooded BBQ, and using the upper rack hole and lower middle hole towards the botton of hood, using burners numbers 2 and 5, came up with the following reults;
Knobs turned to Hi, digital temp was 194c upper half and 183c lower half.
Knobs about one quarter down from Hi, was 190c upper and 180c lower.
Knobs at halfway from Hi to Lo, was 155c upper and 150c lower, quite a difference.
Also checked through the back vents and temps were about 1-3c slightly higher temp difference. Hence on Knobs on Hi for roasting on the grill level and knobs for rotisserie and upper rack cooking between Hi and quarter way down from Hi depending on personal desire.
However, one should use a steak or meat Thermometer always to check the doneness of meats.
Valentino valentino - 2013-09-03 13:07:00 |
| 221 | After a wee thought on whether to continue copying recipes as appears on The TMC website as a few will be repeated what is already posted earlier in this thread and have come to the conclusion that I will just do it as prior so here goes.... For Starters, 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 :D Rubbing and Smoking meats in Hooded BBQ by jellabie 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 :) beaker59 a Shoulder Roast using a "Webber" BBQ, Bigger the better is the motto, and fattiest the best, so I get a nice big shoulder roast about 5 -7 Kg. Rub in lots of salt in, then get good hardwood charcoal start that going well and put the meat directly over the charcoal close the lid and let it char the skin for a bit turn every now and then a bit of black is fine don't be concerned once the whole outside is cooking away nicely then remove to center away from direct heat load up the charcoal and put the lid on turn down to low and leave to cook for 4 hours turn over at half time. When done the meat will ave lost most of the fat it will be tender and succulent with a crackling crust all over even the meat side will have a crust effect.
beaker59 Oh and meant to add,
I really like to do a big shoulder for special occasions but smaller ones are fine too a 1 or 2 Kg pork roast would take about 2 and 1/2 hours. Great mutton roasts too as the fat gets cooked out aand stays moist whereas a lean roast can go too dry.
beaker59 valentino - 2013-09-03 13:30:00 |
| 222 | Re: Hooded BBQ Silverside Recipes..... Postby Valentino on Fri Dec 12, 2008 8:06 pm From Masterfoods is the following recipe: Personal note: Feel that the following recipe would be better suited if it is Rotisserried, generally, the hottest part and what the thermometer reads is in the top half of the hooded section. just a wee note to be wary and moisture within does decrease but was very tasty and best when cold slicing thin pieces of meat. Smokey American-Style Silverside 1 1/2 kg Corned Silverside -Trimmed of excess fat,
1 packet MASTERFOODS Smokey BBQ Marinade. Recipe Directions:
Kettle or gas hooded barbecue - Prepare barbecue for indirect cooking and heat to low.
Rub silverside with half of the MASTERFOODS Smokey BBQ Marinade.
Place silverside on oiled grill bars.
Cook, covered for 1 hour.
Brush with more marinade then
turn and cook , covered for at least another hour. Outside of silverside will form a caramelised crust when cooked.
Remove from barbecue and rest for 15 minutes, then slice silverside thinly.
Serve with baked beans and plenty of MASTERFOODS Barbecue Sauce. From the following website link..... http://www.masterfoods.co.nz/cookbook/getrecipe.asp?recipe=%
7B9FD09A71-6B52-48F5-B12D-90BF705DD5C1%7D valentino - 2013-09-03 13:31:00 |
| 223 | Re: Hooded BBQ Chicken/Turkey Recipes..... Postby Valentino on Fri Jan 02, 2009 10:24 pm Portugese – Style Flattened Roast Chicken. A good size Chicken, 4 fresh red chillies deseeded and chopped finely, 2 tsp finely chopped fresh oregano or marjoram leaves, 1 tsp honey, 1 tbsp ground sweet paprika, 2 cloves garlic crushed, 2 tbsp olive oil and 2 tsp sea salt.
The chicken’s backbone need to be removed for this recipe. Ask the supplier to do this or do it yourself; simply use kitchen scissors to cut along both sides of backbone, pull spine out and discard. Rinse the chicken and pat dry with paper towel. Place, breast-side up, on a chopping board and push down hard with your hand to crack the breastbone so the chicken will lie flat. To keep it flat, insert a metal skewer through one thigh and the opposite wing, then repeat with the other thigh and wing. Combine the remaining ingredients, place chicken in a large flat dish and pour the marinade over. Cover and refrigerate for at least 3 hours. When ready to cook, remove the chicken from the dish (reserve the marinade). Preheat BBQ to medium. Oil a wire rack and place it over a disposable baking dish ( or use a metal baking dish with a wire rack in it ). Put the chicken onto the rack, pour the marinade over and cook, covered, for 75 minutes or so, basting with the pan juices from time to time until cooked through (to test, insert a skewer into a leg, the juices should run clear). Remove chicken, cut into serving pieces and serve with a green salad and mashed potatoes ( or crusty bread, if you prefer). Portuguese Chicken 1.6kg whole chicken,
½ c lemon juice,
2 tbsp olive oil,
4 fresh thai chillies seeded and chopped finely,
1 tbsp brown sugar,
1 tbsp sweet paprika,
1 clove garlic crushed,
2 tsp dried oregano and 2 tsp salt. Rinse chicken under cold running water, pat dry.
Using kitchen scissors, cut along both sides of backbone, discard backbone.
Place chicken, skin side up on board, using heel of hand, press down on breastbone to flatten chicken.
Insert a metal skewer through thigh and opposite wing of chicken to keep chicken flat. Repeat with other thigh and wing.
Place chicken in large shallow dish, pour over combined remaining ingredients.
Cover, refrigerate 3 hours or overnight.
Drain chicken, reserve marinade.
Place chicken on oiled wire rack over disposable baking dish, pour over reserved marinade.
Cook in covered BBQ using indirect heat about 1 ¼ hours or until browned and cooked through brushing occasionally with pan juices during cooking.
Serve with a crispy salad and crusty bread if desired. Mediterranean Chicken 2 Fresh red thai chillies seeded chopped finely,
4 cloves garlic crushed,
1 tbsp ground cumin,
1 tbsp ground coriander,
1 tbsp finely grated lemon rind,
1 tbsp lemon juice,
1 tbsp olive oil,
1.6kg whole chicken and
1 lemon. Combine chilli, garlic, spices, rind, juice and oil in small bowl.
Rinse chicken under cold running water, pat dry.
Using kitchen scissors, cut along both sides of backbone, discard backbone.
Place chicken, skin side up on board, using heel of hand, press down on breastbone to flatten chicken.
Insert a metal skewer through thigh and opposite wing of chicken to keep chicken flat. Repeat with other thigh and wing.
Using spatula or back of metal spoon, spread chilli mixture all over chicken.
Cut lemon into 8 wedges, place lemon and chicken on wire rack over disposable baking dish.
Cook in covered BBQ for about 1 ¼ hours or until browned and cooked through.
Serve chicken with salad, Lebanese bread and either hummus or baba ghanoush. valentino - 2013-09-03 13:31:00 |
| 224 | Lemon rosemary Chicken with Couscous Seasoning 1/2c boiling water,
½ c couscous,
¼ c dried currants,
1 small red onion finely chopped,
2 tsp finely grated lemon rind,
1 tbsp lemon juice,
2 tbsp shelled pistachios toasted finely chopped and
1.6kg chicken.
Lemon and Rosemary Glaze;
20g butter,
2 cloves garlic crushed,
¼ c firmly packed brown sugar,
½ c lemon juice,
2 tbsp dry white wine and
2 tsp finely chopped fresh rosemary. Combine water and couscous in medium heatproof bowl, stand covered 5 minutes or until water is absorbed.
Fluff couscous with fork, stir in currants, onion, rind, juice and nuts.
Rinse chicken with water and pat dry inside and outside.
Fill chicken with couscous seasoning and secure opening with toothpicks or skewer.
Tuck wing tips under body, tie legs together.
Place chicken in oiled baking dish, pour lemon and rosemary glaze over chicken (how to make follows).
Cook in covered BBQ using indirect heating for about 1 ½ hours or until tender (check that thighs and leg joints are cooked also), brushing occasionally with pan juices during cooking.
Stand 10 minutes before carving.
Serve chicken with pan juices.
To make the Glaze; Melt butter in small saucepan, cook garlic stirring until fragrant, add sugar, juice and wine, cook stirring without boiling until sugar dissolves.
Simmer, uncovered about 15 minutes or until thick and syrupy, stir in rosemary.
Note for Rotisserie, If cooking by rotisserie, please ensure that the stuffing is secured, to preferably use a needle and cotton and stitch the cavity opening quite securely, mainly to stop any stuffing from oozing out whilst rotating on the rotisserie rod. Marjoram and Orange Turkey 4kg turkey,
2 small oranges quartered,
6 fresh bay leaves and
2 sprigs fresh marjoram.
Orange Butter;
¼ c dry white wine,
2 tsp finely grated orange rind,
100g butter chopped,
1 clove garlic crushed,
2 tbsp brown sugar and
2 tbsp orange juice. Discard turkey neck and giblets.
Rinse turkey and pat dry inside and outside.
Tuck wings under body, place orange, bay leaves and marjoram loosely inside body cavity.
Tuck trimmed neck flap under body, securing with toothpicks and tie legs together.
Place turkey on oiled wire rack over baking dish, brush with orange butter (how to make follows).
Cook in covered BBQ using indirect heat for about 2 ½ hours or until browned all over and cooked through.
Cover wings with foil if turkey is over-browning. To make oranges butter;
Combine ingredients in small saucepan, cook, stirring, until combined and heated through.
Valentino Hope this helps we rotisserie a lot.... Chicken.
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 valentino - 2013-09-03 13:32:00 |
| 225 | Re: Hooded BBQ Roasting Recipes..... Postby Valentino on Mon Jan 12, 2009 10:39 am :) Roasting on a BBQ with a hood in general speaking.....
I often roast meat on the bbq...
for special occasions mainly. I dont roast in a pan tho. I bone all meats including chickens. For leg of Lamb i try to keep it in a "tube" when I remove the bone. Then i put the lamb in a dish, cover with chopped mint, lemon juice, salt n pepper and some brown sugar. Leave like that for a good couple of hours. You can add garlic if you want. For beef I use an oxo cube, ground black pepper and red wine. And for chicken I use lemon and butter. When cooking I heat the BBQ and put the meat directly on the hotplate or grill. Seal all round, turning frequently. The turn the heat right down to low and put on the rack thats raised off the grill. Lower the lid and cook until desired doneness. For the veges, I wrap spuds in tinfoil with flavoured butter.
ani4abuy I also...
do tinfoil parcels with kumara, pumpkin, potato etc in. For grilled greens like courgettes etc, I slice into thinish strips, I do asparagus whole, drizzle with olive oil and salt n pepper and just grill. Thick slices of tomato with chopped basil and oil is a family favourite with the beef.
ani4abuy Boned lamb leg is awesome
.... marinade in rosemary, red wine, olive oil and balck pepper and slap it on the BBQ with a hood - at around 180. Has to be tasted to be believed - it is amazing. All roasts taste better cooked on the heat rather than a dish in my oven.
gaspodetwd 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 valentino - 2013-09-03 13:33:00 |
| 226 | Re: Hooded BBQ Lamb Recipes..... Postby Valentino on Sun Feb 01, 2009 8:38 pm Please check the Question & Answers re a question on cooking times for Butterfly Lamb/s
Hooded lamb on bbq...
but I take the bone out. I marinate overnight in lemon juice, fresh mint, salt n pepper, garlic. Then put the meat on the grill part of hot bbq. Sear n seal all over. Reduce heat from 5 burners to 3, every other one, put the lid down and let it go. I just check and turn every so often. If I find its browning too quickly, I lift onto rack in lid.
ani4abuy Boned Leg of Lamb
Marinade in 1 cup red wine, a good glug olive oil, 2 cloves garlic and a big sprig rosemary. Pp,us black pepper. Cook 170 hooded BBQ for about 45 minutes. Rest for 10 mins after (very important).
gaspodetwd Herb infused roast lamb
1 leg of lamb (1.5kg approx), Mix the following together 4 Cloves crushed garlic, 2 Tbs each fresh mint, coriander and rosemary, 2 Tbs each olive oil, wholegrain mustard, salt & freshly ground pepper to taste. Poke holes all over lamb with a small sharp knife. Spread marinate over lamb and refrigerate for a few hours or overnite. I just put the rotisserie skewer through the lamb as best as I can avoiding the bone and then put on the rotisserie for about 1.5 - 2 hours not really sure on how long I do it for I just keep checking until it's done. I also use dried herbs instead of fresh but only use 2 tps of each. This is really good everyone I've made this for loves it. Good luck. Can also roast it in the oven.
ams7 Gremolata-Crumbed Roast Leg of Lamb 1.7kg leg of lamb,
¼ c lemon juice,
4 cloves garlic crushed,
5 large potatoes,
1 medium onion finely chopped,
2 celery stems finely chopped,
2 tbsp flour,
½ c dry red wine,
2 c beef stock,
2 sprigs fresh rosemary and
1 tbsp fresh flat-leaf parsley finely chopped. For the gremolata;
½ c finely chopped fresh flat-leaf parsley finely chopped,
1 tbsp finely grated lemon rind,
2 cloves garlic crushed,
½ c stale breadcrumbs and
1 tbsp olive oil. Combine lamb with juice and half of garlic in large bowl, cover and refrigerate 3 hours or overnight.
Cut each potato into 8 wedges.
Place undrained lamb in baking dish.
Cook lamb in covered BBQ using indirect heat for 1 hour.
Press gremolata (how to make follows) into lamb, cook covered for a further 30 minutes or until lamb is cooked as desired.
Remove lamb and potato from baking dish, cover, keep warm.
Cook onion, celery and remaining garlic in baking dish in covered BBQ, stirring until veges are soft.
Stir in flour, cook stirring about 1 minute or until bubbling.
Gradually stir in wine and stock, add rosemary, cook, stirring until gravy thickens.
Strain gravy into medium jug.
Serve lamb and wedges with gravy, sprinkle with parsley. To make gremolata; combine ingredients in small bowl. valentino - 2013-09-03 13:34:00 |
| 227 | Greek Lamb with Lemon and Potatoes. Note: a very tender meat recipe. 2kg leg of lamb,
3 cloves garlic quartered,
6 sprigs fresh oregano halved,
1 large lemon,
1kg potatoes peeled quartered lengthways and
1 tsp finely chopped fresh thyme.
Make 12 cuts in lamb.
Press garlic and oregano into cuts.
Remove rind from lemon, cut rind into long strips.
Squeeze juice from lemon, need about 1/3 cup of juice.
Place lamb upside down in heavy-based baking dish, pour juice over lamb.
Cover dish lightly with foil, cook in covered BBQ using indirect heating for 2 hours.
Turn lamb over, brush all over with pan juices.
Add potatoes to dish, sprinkle with thyme and lemon rind.
Cook covered for further 1 hour 45 minutes.
Remove foil, cook covered but without foil for 15 minutes or until browned.
Stand lamb loosely covered for 10 minutes before serving. Roast Leg of Lamb with Garlic and Rosemary 2kg leg of lamb,
2 sprigs fresh rosemary chopped coarsely,
8 cloves garlic thinly sliced,
20g butter and
1 tsp cracked black pepper. Pierce lamb all over, place in large baking dish.
Press rosemary and garlic firmly into cuts, rub combined butter and pepper over lamb.
Cook lamb in covered BBQ using indirect heat for about 1 ½ hours or as desired. Garlic and Rosemary smoked Lamb 1 kg rolled lamb loin,
4 cloves garlic halved,
8 fresh rosemary sprigs,
1 tsp dried chilli flakes or chopped finely deseeded dried chillies and
1 tbsp olive oil. Place lamb in large shallow baking dish.
Pierce lamb in 8 places, push garlic and rosemary into cuts.
Sprinkle lamb with chilli, rub with oil, cover and refrigerate 3 hours or overnight.
Soak smoking chips in large bowl of water for 2 hours.
Cook lamb on heated BBQ uncovered until browned all over.
Place drained chips in smoke box or in a metal container on BBQ next to Lamb.
Cook lamb in covered BBQ using indirect heating for about 40 to 50 minutes or until cooked as desired. Minted Butterflied leg of lamb 1.5kg butterflied leg of lamb,
1 c dry white wine,
3 cloves garlic crushed,
¼ c coarsely chopped mint,
¼ c coarsely chopped fresh flat-leaf parsley,
2 tbsp soy sauce and
1 tbsp brown sugar. Combine lamb with remaining ingredients in baking dish.
Cover, refrigerate 3 hours or overnight.
Cook lamb in covered BBQ using indirect heat for about 50 minutes or until cooked as desired turning halfway through cooking and brushing occasionally with pan juices.
Sprinkle with additional mint and parsley. Smoked Lamb Loin 1 kg boned lamb loin rolled & tied, 4 cloves garlic sliced, 12 sprigs fresh rosemary, 1 tbsp olive oil, 1 tsp ground chilli and about 250g smoking chips. Place lamb in a large shallow baking dish. Use a sharp knife to slash meat in 12 places and insert a piece of rosemary and a slice of garlic in each cut. Rub with the oil and sprinkle with ground chilli.
Soak the smoking chips in cold water for 2 hours or according to BBQ manufacture’s instructions. Meanwhile, oil BBQ and preheat to hot.
Brown lamb all over on preheated BBQ. Place drained smoking chips (use a smoke box if you have one) as instructed by manufacturer. Cook lamb covered for about 40 minutes or until done to your liking. valentino - 2013-09-03 13:34:00 |
| 228 | Re: American Style BBQ Recipes..... Postby Valentino on Wed Mar 04, 2009 5:36 pm American style Chicken, beef or pork I make this on an almost weekly basis:
Make up this rub and put it on the meat, the rub is dry and is the juices from the meat mingle with the rub it will turn into a paste.
Ingredients: 2 1/2 tb Brown Sugar, 3/4 t Ground coriander, 2 tb Paprika, 2 t Dry mustard, 3/4 t Dried thyme, 2 t Onion powder, 3/4 t Black pepper freshly ground, 2 t Garlic powder, 3/4 t White pepper, 1 1/2 t Dried basil ,1/8 t Ground cumin as required, 1 t Bay leaves ground.
I use a pestle and mortar to combine.
Leave at least 12 hours so the rub seeps right into the meat.
Now take a generous handful of smoking chips ( I use hickory or Jack Daniels chips) and soak them in warm water for about 1/2 hour.
Place chips on metal dish and cover with foil. poke a few small holes in the foil.
Place meat on the BBQ rack of hooded BBQ (not direct heat) and place woodchip tray directly on burner which has been set to low.
Cook at a low heat while the woodchips are smoking and baste often with apple juice.
Simply BEAUTIFUL. Works well on all meats except I wouldnt smoke sheep.
jellabie (134 Sticky Pork Ribs 2 tbsp tomato paste,
2 tbsp tomato sauce,
2 tbsp soy sauce,
1 tsp grated lemon rind,
¼ c lemon juice,
1 tbsp brown sugar,
1 tsp cracked black pepper,
1 tsp ground allspice,
¼ tsp chilli powder,
2 cloves garlic crushed and
2kg American-styled pork spare ribs. Combine all except ribs in large shallow dish, then add ribs.
Cover and refrigerate 3 hours or overnight.
Remove ribs from marinade, reserve marinade.
Place ribs in baking dish, cook in covered BBQ using indirect heat for about 45 minutes or until ribs are cooked through brushing ribs with reserved marinade during cooking. Honey mustard glazed Ribs ½ c orange juice,
½ c honey,
½ c BBQ sauce,
2 tbsp soy sauce,
1 tbsp seeded mustard,
3 cloves garlic crushed and
2kg American-style pork spare ribs.
Combine all except ribs in large shallow dish.
Add ribs, cover, refrigerate for 3 hours or overnight.
Drain ribs, reserve marinade.
Place ribs in baking dish, cook covered BBQ using indirect heat for about 45 minutes or until cooked through brushing ribs occasionally with reserved marinade during cooking.
Sprinkle with orange rind and coriander as an option.
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Valentino Posts: 47Joined: Wed Jul 23, 2008 11:47 am valentino - 2013-09-03 13:35:00 |
| 229 | Re: Hooded BBQ Rotisserie Recipes..... Postby Valentino on Thu Sep 10, 2009 3:40 pm Rotisserie Mustard Beef,
Serves 8,
This is superb more so with Topside Beef, it is quite surprising and better than an oven or stove top cooked. 1.5kg-2kg topside beef,
2 tablespoons wholegrain mustard,
1 tablespoon crushed garlic,
2 tablespoons olive oil,
Sea salt and freshly ground black pepper,
Combine mustard, garlic, oil, salt and pepper.
Spoon marinade over beef and rub in well.
Refrigerate for 1 hour to allow flavours to intensify.
Pre-heat barbecue to 200 degrees celsius using burners 2 and 5 (6burner) or 1 and 4 (4 burner).
Using a knife, make a tunnel through the meat.
Thread meat onto rotisserie rod and secure with prongs.
Attach meat to rotisserie and close hood.
Cook for 30 minutes per 500g for medium-rare beef. Honey Glazed Pork Serves 4-6
700g boneless pork sirloin.
Marinade:
1/4 cup honey,
2 teaspoons white vinegar,
1 teaspoon fish sauce,
1/4 teaspoon salt,
1 teaspoon Chinese five spice powder,
1/2 teaspoon ground cloves and
1 teaspoon chopped fresh ginger.
Combine all marinade ingredients.
Add pork and marinate for 30 minutes prior to cooking.
Set up rotisserie according to instructions.
Pre-heat barbecue to 200 degrees celsius using burners 2 and 5 (6 burner) or 1 and 4 (4 burner).
Using a knife, make a tunnel through meat to allow the rotisserie rod to go through.
Thread meat onto rod and secure with prongs if required.
Close hood and begin cooking.
Baste regularly with marinade and check after 45 minutes.
Continue cooking for a further 15 minutes and remove when juices run clear. valentino - 2013-09-03 13:35:00 |
| 230 | Re: Hooded BBQ Beef Recipes..... Postby Valentino on Thu Sep 10, 2009 4:00 pm Port Smoked Beef 2 tbsp olive oil,
2 cloves garlic crushed,
¼ c port,
2 tbsp coarsely chopped fresh oregano,
1.5kg beef fillet and
1 cup port extra. Combine oil, garlic, port and oregano in large bowl, add beef.
Cover, refrigerate 3 hours or overnight.
Combine smoking chips and extra port in small bowl, cover, stand 3 hours or overnight.
Cook beef on heated BBQ uncovered until just browned all over.
Place beef in baking dish.
Place drained smoking chips in smoke boxes on top of burners 1 & 4 on 4 burner or 2 & 5 on 6 burner, replenish with soaked woodchips if and when required during cooking (best to have only a grill in BBQ then one can slide dish on grill one way or the other when replenishing woodchips).
Place beef into BBQ when smoking starts and turn knobs down to low to med.
Cook in covered BBQ using indirect heat for 1 ½ hours or until as desired. Wine-glazed Roast Scotch Fillet Salt & freshly ground black pepper, 1 tbsp olive oil, 1.5 kg beef scotch fillet in one piece.
Wine Glaze; ½ cup red wine, ½ cup soy sauce, 2 tbsp brown sugar, 1 clove garlic crushed, ½ tsp ground ginger and 2 tbsp balsamic or red wine vinegar. Oil BBQ and preheat to medium – high.
Rub the salt, pepper and oil into the beef. Tie with kitchen string at 3cm intervals, so it will keep it’s shape while cooking.
Prepare the Glaze by mixing all ingredients together. Brush the beef with the glaze and place in a lightly oiled, baking dish. Cook covered on preheated BBQ for 45 minutes. Continue to cook, brushing with the glaze every 10 minutes or so for a further 25 minutes (rare) or 45 minutes (medium). Once cooked, remove beef and stand (covered with foil) for 10 minutes before carving. Serve with crisp vegetables or a salad of your choice. valentino - 2013-09-03 13:36:00 |
| 231 | Re: Hooded BBQ Pork Recipes..... Postby Valentino on Thu Sep 10, 2009 4:01 pm Salt-rubbed Roasted Pork loin with Sage 10 fresh sage leaves,
1 kg pork loin (crackling and fat removed),
2 tbsp sea salt,
2 tbsp crushed dried green peppercorns (if one cannot get green then black is okay),
2 tbsp coarsely chopped fresh sage and
1 tbsp olive oil. Lay sage leaves in the middle of pork loin, roll pork to enclose leaves.
Tie pork at 10cm intervals with kitchen string.
Combine salt, peppercorns and chopped sage in small bowl.
Place pork in baking dish.
Cook in covered BBQ using indirect heat for about 1 hour or until cooked through.
Cover with foil, stand for 10 minutes before slicing.
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Valentino Posts: 47Joined: Wed Jul 23, 2008 11:47 am
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Re: Hooded BBQ Vegetable Recipes..... Postby Valentino on Thu Sep 10, 2009 4:05 pm Garlic Celeriac 1 large celeriac,
1 large garlic bulb,
2 tbsp olive oil,
1/3 c chopped fresh flat-leaf parsley and
1/3 c yoghurt.
Peel celeriac, cut into 3cm pieces, combine with garlic in baking dish, add oil.
Cook in covered BBQ using indirect heat for about 1 hour or until celeriac is golden brown and tender turning occasionally during cooking.
Cut garlic in half crossways, squeeze pulp over celeriac.
Toss together with parsley.
Serve topped with yoghurt. Mushrooms with Basil butter 100g butter softened,
1 clove garlic crushed,
2 tbsp seeded mustard,
2 tbsp finely shredded fresh basil and
4 flat mushrooms. Combine all except mushrooms in small bowl, top each mushroom with mixture.
Place mushrooms, butter-side up in single layer in baking dish.
Cook in covered BBQ using indirect heat for about 30 minutes or until tender. Tomatoes with Walnut Gremolate 8 medium tomatoes halved and
2 tbsp balsamic vinegar. Walnut Gremolata;
¼ c walnuts chopped finely,
2 tbsp finely grated lemon rind,
1 clove garlic crushed and
1 c finely chopped fresh flat-leaf parsley. Place tomatoes cut side up in lightly oiled baking dish, drizzle with vinegar.
Cook tomatoes in covered BBQ using indirect heat for about 30 minutes or until soft.
Serve with walnut gremolata (how to make follows) and a nice BBQ steak.
Walnut Gremolata: Combine ingredients in small bowl, mix well. valentino - 2013-09-03 13:37:00 |
| 232 | Garlic and Rosemary Vegetables About 1.2 kg pumpkin cut into serving portion sizes,
1.5 kg baby potatoes washed,
800g spring onions trimmed,
8 peeled cloves garlic,
1/3 c olive oil and
¼ c fresh rosemary leaves. Combine pumpkin, potatoes, onion, garlic, oil and half of rosemary in baking dish.
Cook in covered BBQ using indirect heat for about 1 ½ hours or until veges are browned and tender, stirring occasionally during cooking.
Serve veges sprinkled with remaining rosemary. Roast Vegetables with Herb and Garlic Dressing 4 baby eggplants,
4 medium courgettes,
2 large red capsicums2 large green capsicums,
400g spring onions halved,
300g brown mushrooms halved and cooking-oil spray. Herb and garlic Dressing:
¼ c finely chopped fresh flat-leaf parsley,
2 tbsp finely chopped fresh mint,
2 cloves garlic crushed,
1 fresh red thai chilli seeded chopped finely,
1/3 c tomato juice,
1 tsp grated lemon juice,
1 ½ tbsp olive oil and
1 tsp Dijon mustard. Thickly slice eggplants and courgettes lengthways, quarter capsicums and remove seeds and membrane.
Combine veges in baking dish, spray with a little of cooking-oli spray.
Cook in covered BBQ using indirect heat for about 30 minutes or until browned and tender stirring occasionally during cooking.
Peel skin from capsicum. Serve veges with Herb and garlic dressing by combining all dressing ingredients in medium jug. Potatoes and Mushrooms with olives 1/3 c olive oil,
6 unpeeled cloves garlic,
5 medium potatoes washed quartered,
6 baby onions,
350g button mushrooms,
1 tbsp fresh rosemary leaves,
½ c seeded black olives,
½ c drained sun-dried tomatoes in oil halved and
1 tbsp coarsely chopped flat-leaf parsley. Combine first 6 ingredients in baking dish.
Cook in covered BBQ using indirect heat for about 45 minutes or until potatoes are brown and tender stirring occasionally during cooking.
Add olives and tomato, mix well.
Sprinkle with parsley. valentino - 2013-09-03 13:38:00 |
| 233 | BBQ Potatoes in Foil Pierce through the top four large potatoes with fork or cut with a cross incision cuts and put the sharp end of knife into potato a little, wrap individually in foil.
Cook potatoes in covered BBQ using indirect heat for about 1 hour or until cooked through.
Gently squeeze with tongs to open, top with one of the following toppings:- Avocado & Tomato Salsa; 1 medium avocado finely chopped, 2 medium tomatoes finely chopped and 1 tbsp coarsely chopped flat-leaf parsley combined in small bowl.
Serve on hot potatoes. Pesto Butter; 125g butter softened, ¼ c pine nuts toasted chopped, ¼ c finely grated parmesan cheese, ¼ c bottled basil pesto and ¼ tsp cracked black pepper. Beat butter in small bowl with electric beaters until light and creamy, stir in remaining ingredients. Cover tightly, refrigerate until firm. Serve on hot potatoes. Bacon & Cheese; 3 rashers bacon sliced thinly, 1 c grated cheddar cheese and 2 tbsp finely chopped fresh chives. Cook bacon, drain, sprinkle cheese over hot potatoes then top with bacon and chives. Sour Cream with Sweet Chilli Sauce: ¾ c sour cream, 2 tbsp sweet chilli sauce and 2 tbsp finely chopped fresh coriander all combined in medium bowl then spoon onto hot potatoes.
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Valentino Posts: 47Joined: Wed Jul 23, 2008 11:47 am valentino - 2013-09-03 13:39:00 |
| 234 | Re: Hooded BBQ Bread, dampers Recipes..... Postby Valentino on Thu Sep 10, 2009 4:11 pm Spinach and Fetta Damper
( a BBQ pull-apart-bread/scone like ) 3 ½ cups self raising flour,
1 tsp salt,
2 tsp cracked black pepper,
1 tbsp sugar,
40g butter,
200g fetta cheese crumbled,
200g spinach leaves chopped finely,
½ c buttermilk and
1 c water approx.
Combine flour, salt, pepper and sugar in large bowl, rub in butter.
Stir in cheese, spinach, buttermilk and enough water to make a soft sticky dough.
Turn dough onto floured surface, knead until just smooth.
Divide dough in half, place in greased disposable baking dish.
Press each half into a 10cm round, cut a cross in dough about 1cm deep.
Brush with a little extra buttermilk, then sift a little extra flour over dough.
Cook in covered BBQ using indirect heat following manufacturer’s instructions for about 40 minutes or until cooked.
Vallentino rubly19 noted the following recipe...
Try these they are amazing. I have made a batch up and popped a couple in the freezer. (will see how they work after being frozen this weekend) Gozleme spinach & feta, 8g sachet instant dried yeast
pinch of salt
1 teaspoon caster sugar
3 cups plain flour
1/3 cup olive oil (see tip)
100g baby spinach
200g feta cheese, crumbled
lemon wedges, to serve
Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.
Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size.
Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.
Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.
ruby19 (16 ) 4:25 pm, Thu 21 Jan #88 valentino - 2013-09-03 13:39:00 |
| 235 | Re: Hooded BBQ Fish Recipes..... Postby Valentino on Thu Sep 10, 2009 4:15 pm Nutty Rice Snapper One will need to cook about ¾ cup (150g) rice for this recipe.
2 kg whole snapper,
60g butter,
1 medium onion chopped finely,
2 cloves garlic crushed,
1 tbsp ground coriander,
1 tbsp ground cumin,
2 tsp mustard powder,
2 tsp sweet paprika,
2 tsp mild curry powder,
2 c cooked long grain rice,
½ c pistachios toasted,
2 tbsp chopped flat-leaf parsley,
2 tbsp chopped fresh coriander leaves and
2 tsp finely grated lemon rind.
Score fish 3 times on each side.
Fill cavity of fish with seasoning : Melt butter in medium pan, cook onion and garlic until onion is soft. Add spices, cook stirring until fragrant. Combine onion mixture, rice, nuts, herbs and rind in large bowl.
Wrap fish in lightly oiled foil.
Place fish on heated BBQ, cook, covered, using indirect heat following manufacturer’s instructions about 1 hour or until cooked through Fish BBQ Tea Smoked ½ c jasmine tea leaves, 4 whole star anise, 1 whole fish like snapper or salmon, 2 tsp sesame oil, 2 tsp minced ginger, 1 tbsp mirin and 1 tbsp brown sugar. Place tea leaves and anise in smoker box. Cut 4 diagonal slashes in one side of fish. Mix sesame oil, ginger, mirin and brown sugar together, rub into cuts on fish. Place fish in a metal fish grill rack cut side up. Turn BBQ side burners (4 burner) or numbers 2 and 5 (6 burner) on and preheat BBQ to high. When tea starts to smoke, lower burners to low. Place fish in rack in middle of BBQ away from direct heat. Cover and cook for about 30 minutes at least or until cooked, turning fish halfway through cooking. Serve in 3 to 4 cm pieces.
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Valentino Posts: 47Joined: Wed Jul 23, 2008 11:47 am
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Re: Hooded BBQ Meatballs Recipes..... Postby Valentino on Thu Sep 10, 2009 4:35 pm MEATBALLS IN RED SAUCE. Sauce:
2 tbsp butter, 1 small onion (finely chopped), 2 tbsp brown sugar, 1/2 tsp Worcestershire sauce, 1/4 cup vinegar, 1 thin slice lemon, 1 cup each of tomato sauce & water. Fry the onion in the butter until tender. Add the remaining ingredients & bring the sauce to the boil. Meat Balls: 1&1/2 cups soft breadcrumbs, 1/2 cup milk, 450g-500g mince, 225g sausagemeat, 1 small onion (chopped), salt & pepper, 1 egg (lightly beaten). Soak the breadcrumbs in the milk until all the milk is absorbed. Blend the mince and sausagemeat. Add the onion, salt and pepper, then the egg and soaked breadcrumbs. Divide the mixture into 12 equal portions and place them in a roasting dish. Pour the sauce carefully over and around the meatball portions. Bake, uncovered, at 180°C for 1 hour. Turn the balls after 30 minutes and check the sauce level - sprinkle in a little water if necessary. These meatballs & sauce freeze well & if you're a small household it can be very useful to freeze them in meal or portion size lots then, when thawed, a quick reheat in the microwave & yummy meatballs & sauce are ready to serve, just as yummy as if freshly cooked.
245sam 245sam recently gave this recipe, have used it in the BBQ using the indirect heat method and my son added a half measure again of the sauce as he also cooked Spaghetti to go with the sauce, happily to report that this went very nicely. Valentino. valentino - 2013-09-03 13:40:00 |
| 236 | Re: Hooded BBQ Pizza Recipes..... Postby Valentino on Fri Feb 19, 2010 11:44 am Pizza's in a hooded BQue ??? We have just brought a hooded BQue and we love Pizza's.
Has anyone done them in a hooded BQue?
We have a pizza stone but not sure of the results??
Any idea's and tips ??
Would be real grateful....
Thanks so much...
WendyR
johne21 Buy a good quality pizza stone ......and use the bbq as an oven. Soak your stone in clean cold water and then let it dry out prior to using it in the bbq.
Then place the stone in the heating bbq with the lid closed, when temp has reached 200 degrees put ur pizza on the stone then close the lid, keep an eye on the temperature, adjust the burners accordingly.
10-15mins and pizza should be done.
Goodluck.
charli08 Hi charli08
Curious - why soak , then dry out? Taa.
wron I was advised by the shop I bought mine from to soak it first, I guess it might have something to do with the intense heat, maybe not all stones are treated before selling, who knows, but i thought better safe than sorry.
BTW... never use dishwashing liquid on your stone, it is very porous and will soak up anything.
charli08 19-2-2010
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Valentino Posts: 47Joined: Wed Jul 23, 2008 11:47 am valentino - 2013-09-03 13:41:00 |
| 237 | Hmmm, didn't take me a couple of months to do this, LOL but all done. Hope all is okay. Cheers everyone. valentino - 2013-09-03 13:42:00 |
| 238 | From Regal website .. some more in this site..
https://www.regalsalmon.co.nz/salmon-recipes/found/ BBQ Regal Salmon Steaks & Skewers with Rainbow Noodles
Submitted by: Nadia Lim Using: Fresh Salmon: Whole, Steaks & Fillets BBQ Regal Salmon Steaks & Skewers with Rainbow Noodles Ingredients 400-500g Regal King Salmon fillet, skin off, cut into 1 inch chunks OR 4 salmon steaks
1 tablespoon runny honey
2 tablespoons dark soy sauce
1 red chilli, very finely chopped, optional
1/3 cup Japanese soba soya sauce
¼ cup lemon or lime juice
2 Tbsp rice vinegar
1 ½ tsp sesame oil
2 tsp sugar
2 carrots, peeled and julienned
½ small red cabbage, very finely shredded
200g dried Soba (buckwheat) noodles
1 bunch spring onions, chopped
Coriander, to garnish
2 teaspoons toasted black or white sesame seeds, to garnish Method 1.Preheat barbecue to hot or oven to 200ºC. Soak 8-12 bamboo skewers in water for at least 10 minutes. Line an oven tray with baking paper if cooking salmon in the oven.
2.Combine Regal King Salmon, honey, dark soya sauce and chilli and leave to marinate for 10-15 minutes.
3.Mix soba soy sauce, citrus juice, rice vinegar, sesame oil and sugar together. Pour this dressing over carrot and cabbage in a bowl and leave to marinate.
4.Cook soba noodles in boiling water until just cooked through, but still have a slight bite, about 7-8 minutes. Drain and rinse noodles under cold water to prevent them sticking together. Toss with the carrot, cabbage and dressing.
5.Thread chunks of Regal King Salmon onto skewers. Place salmon skewers on prepared tray and cook in hot oven for 6 minutes, or until just cooked through. Alternatively cook on hot barbecue for about 3 minutes. If cooking steaks, cook for 6-8 minutes in the oven or 2 minutes each side on the barbeque.
6.To serve, divide noodle salad between plates and top with spring onions and coriander. Arrange salmon kebabs or salmon steak on top. Sprinkle over sesame seeds. Picture on website looks really apertising (sp) !!! valentino - 2013-09-03 16:42:00 |
| 239 | Recently a thread started re BBQ Pizzas... copied link as interesting comments given...
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1317843&topic=13 The following are a few links which may need further searching within, note some titles and click onto them, opens up to a variety and methods, recipes etc...
http://bbq.about.com/cs/meals/a/aa070602a.htm http://johndlee.hubpages.com/hub/BBQ_pizza_Make_easy_backyar
d_grilled_pizzas_for_a_fun_summer_meal http://www.recipepizza.com/toppings/bbq_chicken_pizza.htm
Look on the right hand side for Pizza crust recipes. http://www.komar.org/bbq/bbq_grill_recipes/bbq-pizza/ http://www.barbequesgalore.com.au/bbq-expert/bbq-recipes-det
ails.aspx?id=19&AspxAutoDetectCookieSupport=1 http://www.barbequesgalore.com.au/products/product-view.aspx
?id=806 http://www.simplyrecipes.com/recipes/homemade_pizza/ http://kitchensimplicity.com/last-minute-bbq-pizza-dough/ http://thebbqbible.blogspot.co.nz/2010/08/bbq-pizzas.html For the Vegetarians....
http://cleaneatingveggiegirl.com/2013/07/14/mini-bbq-vegetab
le-pizzas-on-summer-squash-crusts/ http://allrecipes.com.au/recipe/24878/bbq-pizza.aspx http://www.yummly.com/recipes/bbq-pizza-dough
Quite a variety in yummly. http://momscrazycooking.blogspot.co.nz/2010/10/bbq-pizza.htm
l http://www.porkbarrelbbq.com/barbeque-pizza-recipe-on-weber/
For Weber users Editing to add that there are quite a few various ones to peruse.... and there are more links available. Edited by valentino at 2:26 pm, Thu 5 Sep valentino - 2013-09-05 14:17:00 |
| 240 | http://www.pork.co.nz/how-to/how-to-bbq-steak/ Cookessentials noted the link to pork crackling, I had a nosey and on the right hand side are tips re BBQ, felt neat to add here for extra general knowledge re BBQing Pork. Cheers valentino - 2013-09-06 18:14:00 |
| 241 | This is worth viewing plus check out the recipes given below the video... http://www.monkeysee.com/play/9833-how-to-have-a-caribbean-b
bq Caribbean style recipes on a BBQ. valentino - 2013-09-10 16:40:00 |
| 242 | In the above link, you click onto any of the videos showing below then for the recipe of each - click onto recipe noted further down on web page. Was miles to late to edit it with these comments. Cheers. valentino - 2013-09-10 17:52:00 |
| 243 | This must be worthy of a go, love Greek style recipes. Loaded Greek Burgers Ingredients
1 red bell pepper
30 grams feta cheese (crumbled)
2 tbsps mayonnaise
2 tsps lime juice
1 sprig chopped fresh mint
1 sprig fresh parsley (chopped)
1 lb lean ground beef
165 grams feta cheese (crumbled)
230 grams spinach (fresh, rinsed drained and coarsely chopped)
1/4 cup bread crumbs
1 egg
1 clove minced garlic
1/4 cup onion (chopped)
2 sprigs fresh basil (coarsely chopped)
3 sprigs fresh mint (coarsely chopped)
2 sprigs fresh parsley (coarsely chopped)
salt
black pepper
4 kaiser rolls (split and toasted)
1 sliced tomato
4 leaves lettuce Preheat the oven's grill and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the red bell pepper in half from top to bottom; remove the stem, seeds, and ribs; place pepper cut-side-down onto the prepared baking sheet.
Cook under the preheated grill until the skin of the pepper has blackened and blistered, about 5 minutes. Allow the blackened pepper to cool and steam in a paper bag for 5 minutes; peel and dice; set aside.
Stir together the 30 grams feta cheese, mayonnaise, lime juice, the 1 sprig chopped mint, and the 1 sprig chopped parsley in a small bowl; set aside.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Place the roasted red pepper, ground beef, feta cheese, spinach, bread crumbs, egg, garlic, onion, basil, the remaining mint, and the remaining parsley in a bowl. Sprinkle with salt and pepper, and mix gently with your hands until evenly combined. Divide the meat mixture to form 4 equal 4 1/2 inch patties.
Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the centre should read 70 degrees C. Serve burgers on warm toasted Kaiser roll with the feta cheese spread, fresh tomatoes, and lettuce. valentino - 2013-09-11 14:51:00 |
| 244 | And an interesting Eggplant Moussaka Recipe BBQ Grilled Eggplant Moussaka Ingredients
3 eggplant (sliced into 14 inch rounds)
3 potatoes (thinly sliced)
3 good size zucchini (cut lengthwise into 14 inch slices)
1/2 cup extra-virgin olive oil
5 tbsps butter
7 tbsps all-purpose flour
5 cups milk
1 pinch ground nutmeg
salt (taste)
1 egg yolk (beaten)
1 tbsp olive oil
700g ground beef
1 onion (chopped)
1 tsp oregano
salt
pepper
1/2 cup fresh parsley (chopped)
5 tomatoes (ripe, chopped)
1 cup feta cheese (crumbled) Directions
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 22x32 cm ovenproof glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside.
Preheat oven to 190 degrees C or a hooded BBQ.
Using the side burner or stove top,melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
Then heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to low, cover, and simmer for 10 minutes, stirring occasionally.
To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.
Bake moussaka in preheated oven or Hooded BBQ until bubbly and golden brown, about 30 minutes. valentino - 2013-09-11 14:54:00 |
| 245 | Some real nice recipes in here, note the Souvlakia along with others like Barbecue Fillet of Beef. The link.... and save it into your favourites star tab on the top right of your screen.....
http://www.recipes.co.nz/barbeque?offset=1 valentino - 2013-09-17 16:45:00 |
| 246 | Delicious Shashlik (Russian Style Kebabs) FOR THE SHASHLIK
15-20 chunked pieces of chicken, pork, beef, or lamb. (mouthsize chunks)
1 lemon cut into eights. (8 segments).
1 sprig of parsley chopped stalks and all.
1 tsp ground cumin
1/2 tsp chilli flakes
1/2 tin chopped tomato (or enough to coat meat)
1 sliced onion
salt an pepper
water soaked wooden skewers FOR THE ACCOMPANYING SAUCE:
2 fresh tomatoes, skinned, de-seeded and diced.
1 tbsp Tomato puree (concentrate)
1/2 finely diced red onion
Salt an Pepper. THE NIGHT BEFORE (or at least 8 hours)
Throw all the ingredients for the Shashlik into a bowl. (minus the skewers of course). Give it a good mix, squeeze the lemon segments a bit to release some juice. Then leave in a fridge overnight. Simple that eh! THE BIG DAY!
Step 1.
Mix all the sauce ingredients together in a small bowl, loosen with some water if its looking too "thick", think Salsa consistency and you will be spot on. Then place in the fridge. Step 2.
Remove the meat from the marinade, and place the meat onto the skewers.
Leave them to sit at room temperature for at least an hour prior to cooking on a HOT barbecue. When I say HOT, I mean one where the charcoal has started to whiten, or if using gas one that has been ignited and allowed to heat up properly. You should not be able to hold your hand over it for more than a few seconds, or its not hot enough. Once cook, serve while hot with another wedge of lemon, and a dollop of the sauce. Can be put inside a Pitta bread, or served with a side salad.
Cheers Edited by valentino at 2:07 pm, Fri 20 Sep valentino - 2013-09-20 14:06:00 |
| 247 | One interesting dish to try from the link given above to a recipe on the side of that web page... http://www.monkeysee.com/video_clips/14287-planked-salmon-on
-the-grill
Editing to note Post 241 above. We do have cedar but could be treated so no good but does give an idea to other woods. Planked Salmon on the Grill Ingredients
1 (12 inch) cedar plank found in our seafood departments
2 tablespoons sesame oil 3 tablespoons brown sugar 1 teaspoon dried dill weed 1 tablespoon sesame seeds 3 tablespoons water 4 (6 ounce) salmon fillets, with skin 1 teaspoon freshly ground black pepper 1 tablespoon soy sauce
1 lemon, cut into wedges Instructions
Soak the cedar plank in water for at least 2 hours and up to 12.
Place the salmon on the plank, skin side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated. Preheat a grill to medium heat. Place plank with fish on the grate and cover. Grill for about 25 minutes, or until fish can be flaked with a fork. Cheers Edited by valentino at 2:26 pm, Fri 20 Sep valentino - 2013-09-20 14:25:00 |
| 248 | Check out this link for bacon wrapped cheese hot dogs...
http://www.tablefeast.com/curator/anne.reid.1371626/bbq-reci
pes-10612/46454.html Gives an extra touch to those bangers in a roll.
Oh, this link takes you to some pics on each stage rather than a recipe etc. valentino - 2013-09-25 14:56:00 |
| 249 | What is a really good BBQ brand? Looking for a gas BBQ julzoo - 2013-09-25 16:32:00 |
| 250 | It all depends on what you wish to cook mainly. Generally, a good 4 burner hooded BBQ is the minimum standard, and from there is a wide range with 6 burners and a side burner hooded BBQ's.
Also a portable hooded BBQ is gaining in popularity mainly to go to Beaches, parks etc.
And there is the Weber type BBQ which in itself are superb.
There are heaps or other types of BBQ's and BBQs that are more adapted to "smoking".
Your best bet is to think what your overall use will be and then look around at the more well know models like Masport, and other top names, those that have a long time market share for service, back-up and parts.
Look in stores like Mitre 10, bunnings, BBQ Factory (if they still exist) and so on, even in Trade Me.
Oh, getting back to the hooded BBQ, look also re the ability of rotisserie cooking - a big plus and that there is an extra shelf inserted (that can be taken out, cleaned, used like an extra cooking rack like example given in link above re Monkey). Hopes this helps. Cheers. valentino - 2013-09-25 17:28:00 |
