Pepper steak with tomatoes
Ingredients (serves 4)
1 tablespoon olive oil
4 (250g each) beef sirloin steaks, trimmed
2 tablespoons cracked black pepper
Olive oil cooking spray
500g cherry tomatoes
1 bunch lettuce
Potato salad, to serve
Method
Rub both sides’ steaks with oil. Place pepper on a plate. Press steaks into pepper to lightly coat.
Preheat a barbecue grill on medium-high heat. Barbecue steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
Meanwhile, spray tomatoes with oil. Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender.
Arrange rocket on serving plates. Serve steaks with tomatoes and potato salad.
Spicy Indian Chicken Bbq
Ingredients
12-15 chicken drumsticks
1 teaspoon ginger paste
2 teaspoons garlic paste
6-8 fresh mint leaves, washed and chopped
1 cup fresh coriander leaves, washed and chopped
1 pinch turmeric powder
2 inches cinnamon sticks
5 cloves
4 green chilies, washed, ends trimmed and chopped
1 teaspoon black pepper
2 teaspoons white vinegar
2-3 teaspoons cashew nuts paste
Salt
Method:
Grind everything together, except for the chicken drumsticks, to a fine and thick paste in your grinder/mixer.
Gently, make thin slits on the chicken drumsticks.
Marinate those with the above prepared ground paste.
Cover and refrigerate overnight {or for 24 hours}.
Barbecue the chicken drumsticks or grill in a moderate oven for 30 minutes.
Squeeze a little lemon juice over the grilled/barbecued chicken drumsticks.
Garnish with green chilies and cashew nuts.
Method - 2
INGREDIENTS
3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
1 tablespoon meat tenderizer
2 cups plain yogurt, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
1/3 cup chopped fresh cilantro
2 teaspoons paprika
1/2 teaspoon ground turmeric
2 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced
Method:
Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
Preheat grill for medium heat.
Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.
Lamb skewers with lemon and garlic
Ingredients (serves 4)
500g lamb leg steak, diced
1 red capsicum, cut into 2cm pieces
2 garlic cloves, crushed
1 lemon, juiced
1/2 teaspoon dried mint
1/2 cup low-fat yoghurt
4 large baby potatoes
Olive oil cooking spray
80g salad leaves
1 cucumber, thinly sliced
Method
Thread lamb and capsicum alternately onto skewers. Combine half the garlic, 1/4 cup lemon juice and mint in a ceramic dish. Add skewers and turn to coat in garlic mixture. Season with salt and pepper. Cover and refrigerate for 30 minutes, if time permits.
Combine remaining garlic and yoghurt in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
Pierce each potato with a fork and place on a microwave-safe plate. Microwave, uncovered, on HIGH (100%) for 8 to 10 minutes or until just cooked through. Allow to cool slightly. Cut potatoes into 1cm-thick slices.
Preheat barbecue grill and plate on medium-high heat. Spray skewers with oil. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Spray potato slices with oil. Cook on barbecue plate for 2 minutes each side or until golden. Remove potato to a plate.
Divide salad leaves and cucumber between plates. Top with skewers. Serve with potato and yoghurt.
Chilly barbecue prawns with coriander pesto
Preparation Time 20 minutes
Ingredients (serves 6)
24 large prawns, peeled leaving tails intact, divined
1 tbs peanut oil
1 garlic clove, crushed
2 tsp finely grated fresh ginger
2 fresh red chilies, finely chopped
Coriander pesto
1 bunch coriander, roots trimmed, washed, dried, coarsely chopped
80g (1/2 cup) whole roasted salted cashew nuts
2 tsp finely grated lime rind
1 garlic clove, crushed
160ml (2/3 cup) peanut oil
35g (1/3 cup) desiccated coconut
Pinch of salt
Method
Combine prawns, oil, garlic, ginger and chilly in a large glass bowl, and set aside for 5 minutes to develop the flavors.
Meanwhile, to make the coriander pesto, place the coriander, cashews, lime rind and garlic in the bowl of a food processor, and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the coconut and process until combined. Taste and season with salt. Transfer to a serving bowl. Cover the surface directly with plastic wrap and set aside until required.
Heat a barbecue or char grill on high. Add the prawns and cook for 2 minute each side or until prawns curl and change color. Remove from heat.
Arrange prawns on a serving platter. Serve immediately with coriander pesto.
Barbecue-roasted baby potatoes
Ingredients (serves 8)
1kg small chat potatoes
Olive oil cooking spray
2 teaspoons sea salt flakes
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. Barbecue for 30 minutes, turning every 10 minutes, or until golden and crisp
Barbecue marinated chicken fillets
Preparation Time 30 minutes
Ingredients (serves 4)
4 small chicken fillets
1/2 cup smoky barbecue sauce
500g potatoes cut into 2cm pieces
3 corn cobs, peeled, washed
2 zucchini, trimmed, sliced lengthways into strips
1 tablespoon olive oil
2 garlic cloves
1/2 cup flat-leaf parsley leaves, chopped
125g cherry tomatoes
Method
Cut each chicken fillet in half through the centre to form 2 thinner fillets. Place into a ceramic dish. Pour over barbecue sauce. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits. Heat barbecue plate and grill on medium-high heat.
Meanwhile, wash potatoes. Place into a microwave-safe dish. Cover. Microwave on HIGH (100%) power for 5 minutes. Drain well.
Place corn onto a microwave-safe plate. Cover. Cook for 6 minutes or until tender. Drain. Slice corn into 3cm-thick pieces. Place corn, potatoes and zucchini into a large bowl. Add oil, garlic, parsley, and salt and pepper. Toss to coat.
Cook potatoes, corn and zucchini on barbecue plate for 4 to 5 minutes, turning frequently, or until golden. Add tomatoes. Cook for 3 minutes or until warmed through.
Cook chicken on grill plate for 2 minutes each side or until just cooked through. Serve chicken with barbecued vegetables.
