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Shish Kabobs
Soak
wooden skewers overnight in water
Ingredients:
500g sirloin cut in 3cm cubes 1 chicken breast cubed 500g cubed
pork 1/2 cup soy sauce 1/2 cup water 1/4 cup brown sugar.
3 onions cut into
quarters Whole button mushrooms quartered cherry tomatoes
1 tsp ginger fresh black pepper.
Method:
Mix soy sauce, water, sugar and spices. Mix well then blend with cubed
meats and marinate for 4 hours in fridge turning occasionally.
On your wet skewer alternate
your preferred meat and
vegetables to your preference. BBQ on grill until cooked to your liking.
Hints:
You
can add a little sweet chilli sauce to the marinade and/or a little
garlic
Substitute vegetables with green, red or hot peppers, red onions and/or pineapple
pieces
If pineapple is used, put on skewers just prior to cooking
and pour over a little pineapple juice all over the kabob
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BBQ Chicken Teriyaki
Take ~ 1 cup soya sauce 8 tbsp brown sugar 1
tsp garlic powder 1 tsp ginger and combine all the ingredients
mixing well.
Clean and pat dry
your chicken pieces, add to
marinade. Marinate for 60 minutes
in fridge turning occasionally.
Use the
marinade for basting and as a sauce after cooked
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BBQ Skewered Onions
Having stripped your rosemary branches to
insert into your meat with garlic, save the wood, wet and use to skewer
half onions.
Place three to four per branch. We sprinkle of salt and pepper and
then roll in brown sugar.
Place skewers onto BBQ grill and turn as required for golden brown
caramelised onions.
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Beef and Vegetable BBQ Parcel
Cut
500g lean steak into thin slices about 5 cm long.
Place steak strips on a
sizzling hot place with a little oil and BBQ for a few seconds each side and set
aside in bowl. Don't overcook.
Add ~ 1 clove crushed garlic 2 onions quartered
2 green peppers and 2 red peppers, cut into 1/2 inch strips.
1
tbsp worcestershire sauce 2 tbsp salad oil 1 cup beef stock
1 sml can mushrooms.
Mix all ingredients in the bowl
adding a little salt and pepper to taste.
Make large double food parcel from
tin foil and place all the ingredients inside. Seal foil tightly with double
fold. Place packet on gas grill.
Cook for 1 hour, turning frequently. Serves
4.
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BBQ Burger Patties
The baking powder helps hold their
shape ~ do not leave any ingredient out.
Thaw
your minced beef by placing in fridge overnight.( Do not use microwave ) Break up finely into a bowl.
Dice
two med onions and place one in the mince and fry the other in a little oil till
near burnt. Add cooked onion to mince.
Now
add to the mince 2 cloves of crushed garlic 3 tbsp fruit chutney splash of soy sauce tomato sauce and
worcestershire sauce.
2 tsp chopped fresh oregano 1 egg, lightly beaten
1/4 cup chopped fresh parsley 11/2 cups fresh breadcrumbs 1 tsp baking powder.
You can substitute the
oregano for FRESH chopped coriander leaves
Method:
Mix together well
using your wet hands Season with salt and freshly
ground black pepper. Form into round patties and fry until cooked through.
Want to go a bit further and fancier
(a) Take
some bacon rashers and remove the rind. Cut each rasher in half lengthways with
a pair of scissors and wrap one length of bacon around the patty and
then wrap another length around in the other direction, forming a cross .Secure
with a water soaked toothpick.
Place the patties on the BBQ and cook for 5 minutes on each side, or until well
browned and cooked through.
Drain on paper towels and remove the toothpicks.
(b) Place a cube of blue cheese in the centre of
the pattie for that extra burst of flavour
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BBQ Burger Patties
Mix all together ~ fresh
mince 1 cup of premade stuffing mix 1 egg
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Barbecued Vegetables
Ingredients:
2 tbsp olive oil Juice of half a lemon 1 tsp Masterfoods "All Purpose Seasoning"
2 tsp Masterfoods "Roast Vegetable Sprinkle"
1 eggplant, cut into 3 lengthways 1 large zucchini, cut lengthways and halved 1 red capsicum, halved 1
yellow capsicum, halved
Method:
Blend together the oil, lemon juice, vegetable sprinkle and seasoning. Score
the flesh of the vegetables with fork, brush with the sauce and place
under a pre-heated grill or on a barbecue and cook for 10 minutes, turning
occasionally, brushing with any remaining sauce
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Banana Curry
Serve as a side dish to BBQ meats and salads
Bananas sliced 1 cup mayo (eg Pam's American style) 1
tbsp smooth apricot jam 1 tbsp curry powder.
Soften the jam in the microwave. Add it to the mayo and the curry powder. Mix
thoroughly and then add sliced bananas.
Serve at room temperature.
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Honey - Glazed
Beef or Lamb Spare-Ribs
2kg beef/lamb spare ribs 1/3 cup
tomato sauce 1/3 cup runny honey 1 tbsp worcestershire
sauce 2 tsp soy sauce 1 tbsp white vinegar.
Trim spare-ribs, combine with ingredients above and mix well. Stand several
hours or overnight. Barbeque until tender and brown
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Minted Lamb Steaks
Marinate lamb steaks / loin chops in olive oil and mint sauce with one tsp of
brown sugar and one tsp of soy sauce.
Place in fridge for an hour and turn
often
Cook on BBQ or frypan and serve with boiled spuds, salad or veges.
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Salmon
Steaks
Marinate salmon with chilli lime soy
sauce coriander. Cover and let marinate for 2-3 hrs bbq
medium rare.
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