Chilli and Lime Prawns

Method:

  • Mix all together, and marinade in fridge for 20 minutes.
  • BBQ for 2/3 mins on each side.
BBQ

Smoked Gouda-Chorizo Jalapeno Poppers

Method:

  • Preheat oven to 375 degrees F.
  • Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes.
  • Drain and place into a large mixing bowl.
  • Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste.
  • Press into jalapeno halves and assemble on a parchment lined baking sheet.
  • Bake until golden and bubbly, about 20 minutes.
BBQ

Barbecued Piri Piri Prawns

Method:

  • Preheat oven to 180°C.
  • Roast chillies on a tray for 8-10 minutes until soft and lightly browned.
  • Chop (removing seeds for less heat if desired) and add to a small pan over medium-low heat with garlic, paprika, vinegar, 1/3 cup (80ml) oil and 2 tsp salt.
  • Simmer 2 minutes. Cool slightly, then blend in a processor until smooth and cool completely.
  • Toss prawns with 2-3 tbs sauce (leftover sauce will keep for 1 month, covered, in the fridge)
  • Heat remaining 1 tbs oil on a barbecue hotplate or in a wok on high heat.
  • Cook prawns, turning, for 4 minutes until cooked, then toss with herbs and serve with lime.
BBQ

Blazin' Hot Wing Sauce

Method:

  • In a small saucepan, melt the butter over a medium heat.
  • Add onion, garlic and chives then reduce heat to low and cook until the onion are clear.
  • Remove from heat.
  • Add 1/2 cup hot pepper sauce and salt.
  • Stir, mix with hand mixer
BBQ

Korean BBQ Chicken Marinade

Method:

  • In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger.
  • Bring to a boil. Reduce heat to low, and simmer 5 minutes.
  • Remove the mixture from heat, cool, and whisk in lemon juice and hot chili paste.
  • Place chicken in the mixture.
  • Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
  • Tweak it a bit by adding 1 tsp minced garlic and substitute red pepper flakes (1 heaping tsp) for the paste.
BBQ

BBQ Chicken Fillipino

Method:

  • In a large saucepan, mix together, soy sauce, water, vinegar, honey, garlic, bay leaves and pepper.
  • Bring to the boil, and add chicken.
  • Reduce heat, cover, and cook 35 to 40 minutes.
  • Remove chicken with tongs onto paper towel and set aside.
  • Discard bay leaves.
  • Boil the soy sauce mixture until reduced to about 375ml (1½ cups).
  • Meanwhile, preheat barbecue to a high heat and lightly oil the hotplate.
  • Cook chicken on the BBQ for about 5 minutes on each side, until browned and crisp.
  • Serve with the reduced soy sauce mixture.
  • This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).
BBQ

Beef or Chicken Marinade for BBQ

Method:

  • In a large bowl, combine all ingredients.
  • Place desired meat in marinade.
  • Marinate in the refrigerator at least 4 hours before barbecuing or grilling.
  • This marinade can be used with any type of beef or chicken.
  • If you want it spicy, mix in crushed chilli's.
BBQ

Garlic Steak With Warm Rice Salad

Method:

  • Bring stock to the boil in a saucepan over high heat.
  • Stir in rice and return to the boil. Cover. Reduce heat to low and cook for 15 minutes. Remove from heat. Stand, covered, for 10 minutes.
  • Using a fork, gently stir to separate grains.
  • Meanwhile, lightly grease a barbecue plate and preheat on medium-high heat.
  • Lightly spray asparagus, capsicum and tomatoes with oil. Barbecue, turning occasionally, for 2 to 3 minutes, or until tender. Remove to a board.
  • Diagonally slice asparagus spears into thirds. Place asparagus, capsicum, tomatoes, rice, parsley and 1 1/2 tablespoons lemon juice in a large bowl. Season with salt and pepper. Toss until well combined.
  • Preheat a barbecue grill plate on high heat.
  • Spray both sides of steak with oil.
  • Sprinkle seasoning over both sides of steak, pressing on with fingertips.
  • Cook for 30 seconds each side for medium or until cooked to your liking.
  • Serve steak with warm rice salad and lemon wedges.
  • Note: Round steaks are also called beef schnitzels or minute steaks.
BBQ

Barbecue-Roasted Baby Potatoes

Method:

  • Soak skewers in cold water for 30 minutes. Drain.
  • Preheat barbecue grill plate on medium heat.
  • Place potatoes into a large saucepan.
  • Cover with cold water.
  • Bring to the boil over high heat.
  • Reduce heat to medium-low.
  • Simmer for 5 minutes or until just tender when tested with a skewer. Drain. Rinse under cold water.
  • Cut potatoes in half. Thread onto skewers.
  • Spray potatoes with oil. Sprinkle with sea salt. (or mix some olive oil garlic and sea salt together and mix with potatoes before threading)
  • Barbecue for 30 minutes, turning every 10 minutes, or until golden and crisp.
BBQ

Venison Bourguignon (Gamey Casserole)

I think this recipe is better done the day before you serve it, as it just gets so much better with a good bit of resting time. Here we go:

Method:

  • Place a knob of butter and a tbsp of olive oil into a really hot, thick bottomed saucepan and saute your onions until softened but not browned.
  • Add the crushed garlic at the end and give a little cook.
  • Then remove the onions and garlic and place in a bowl.
  • In the same hot saucepan, add another knob of butter and olive oil and brown your meat.
  • Do this in small batches. Don't cook it- just brown it!
  • Once the meat is browned, add all the meat back into the saucepan.
  • Then add the bottle of vino, the stock cubes, the water, redcurrant jelly, the onions & garlic and some salt and pepper.
  • Then place in a pre-heated oven at 180 degrees celsius and leave to bask in glory for 90 minutes!
  • Once this is done you can decide to leave it over night or leave it for the day.
  • I add the mushrooms when I am reheating it so that you get their lovely texture.
  • Before you serve it, if it is too watery you can thicken with some cornflour.
  • To do this just place 2 tablespoons of cornflour into a small hot saucepan with some water and stir vigorously, making sure to get all the lumps out.
  • Once all the lumps are out add this mixture to the casserole and you should see it thicken.
  • Add more if you would like too- but not too much!
  • Serve with baked potatoes, sour cream and red cabbage.
  • It is unbelievably yummy. Enjoy......
BBQ

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