BIG on barbecues

BY JAN BILTON

`Tis the season to be barbecuing. There are so many simple but tasty recipes for the outdoor hotplate.

My family are well into the season, and the insipid sunshine and the lack of real summer weather has done nothing to dampen our fun.

My husband and his friends enjoy being in charge of the cooking and we women would not want it any other way.

I do contribute ideas for accompaniments as they can add pizzazz to the mains.

Here are some tasty offerings:

Caraway Potatoes: Prick four medium potatoes with a fork. Lightly butter four squares of double-thickness foil large enough to wrap each potato. Place each potato in the centre of a foil square. Sprinkle with flaky salt and caraway seeds. Wrap the potatoes tightly and cook in the barbecue coals (or in an oven) for 30-40 minutes. Excellent served with sour cream. Serves four.

Barbecued Cabbage: Cut half a head of cabbage into four wedges. Remove the core. Place the wedges on one piece of double foil large enough to wrap them up. Add a dash of table spread and season with crushed garlic, salt and pepper. Wrap up loosely and seal. Grill over medium coals or on a gas-fired barbecue grill for about 30 minutes or until tender. Serves four.

Barbecued Tomatoes: Halve four large tomatoes and place on a large sheet of double foil. Season with freshly ground salt and black pepper. Place a chopped anchovy on each tomato half, plus a teaspoon of chopped parsley and a drizzle of olive oil. Fold the foil over the tomatoes and seal. Cook over coals or on a gas barbecue for 10 minutes until just softened. Serves four.

Corn Fritters: Drain a 400-gram can of whole-kernel sweet corn. Combine with one cup of flour, two teaspoons of baking powder, two lightly beaten eggs, one to two teaspoons of sambal oeleck and half a cup of milk or coconut milk. Cook heaped tablespoonfuls on a greased barbecue plate, until golden brown on both sides. Serves four.

PORTABELLO MUSHROOM BURGERS

1 small eggplant

Flaky salt and freshly ground black pepper

1 each: red pepper (capsicum); avocado, sliced; large clove garlic, crushed

2 Tbsps low-fat yoghurt

4 medium portabello mushrooms, stems removed

1/2 cup olive oil

4 small wholemeal burger buns or similar, halved

200g haloumi cheese, thickly sliced

Sweet chilli sauceThickly slice the eggplant. Sprinkle both sides with salt and stand for 30 minutes to soften. Rinse in cold water and pat dry.

Hold the pepper with tongs over a flame or place under a grill to char the skin. Once blackened, place in a plastic bag to cool. Peel. Cut into thick slices.

Mash half the avocado together with the garlic and yoghurt. Season to taste with salt and pepper.

Generously brush the mushrooms with oil. Liberally brush the eggplant slices with the remaining oil.

Barbecue the mushrooms and eggplant on both sides until softened, about 10 minutes.

Lightly toast the buns.

Barbecue the haloumi on a ridged barbecue plate for about 2 minutes each side.

Place the bases of the burger buns on serving plates. Spread with the mashed avocado. Layer with the eggplant and mushrooms. Insert the red pepper and remaining sliced avocado into the mushrooms. Top with the haloumi.

Drizzle with the sweet chilli sauce. Serve the bun tops on the side. Serves 4.

BBQ PIRI PIRI CHICKEN

1/4 cup olive oil

2 Tbsps lemon juice

1/2 tsp lemon pepper

1 Tbsp each: sambal oeleck, chopped tarragon, basil, oregano

8 skinned and boned chicken thighsCombine the olive oil, lemon juice, lemon pepper, sambal oeleck and herbs.

Score the thick areas of the chicken thighs. Place in a plastic bag and add the marinade. Move the chicken around so it is well coated. Marinate in the refrigerator for 2 1/2 hours.

Move the chicken around occasionally to ensure even coverage.

Remove the chicken from the marinade and pat dry with a paper towel.

Barbecue over medium heat for 15-20 minutes or until thoroughly cooked, turning occasionally and basting with the remaining marinade. Great served with a salsa of diced avocado and tomatoes seasoned with lime juice and chilli. Dish serves 4.

BEEF KABOBS

Marinade:

2 shallots, diced

1 Tbsp each: brown sugar, sweet chilli sauce, sesame oil, hoisin sauce

2 Tbsps finely grated root ginger, balsamic vinegar

1/2 tsp freshly ground black pepper

Meat: 700g scotch fillet or rump steak, cubedCombine the marinade ingredients.

Place the cubed steak in a plastic bag. Add the marinade. Move the meat around so it is well coated. Marinate in the refrigerator for 2 1/2 hours.

Move the meat around once or twice to ensure even coverage.

Soak some wooden skewers in warm water for at least 1 hour. Drain the meat and thread on the skewers. Barbecue the meat for about 3-4 minutes each side. Serves 6.

BARBECUED FISH WITH HERBS AND CHEESE

A favourite barbecue treat.

1kg skinned and boned fish fillets or fish steaks, about 2cm thick

Olive oil

Freshly ground salt and black pepper to taste

1 cup chopped fresh mixed herbs, such as basil, marjoram, chives, parsley, dill, fennel

1 cup finely grated tasty cheddar cheeseCut the fish into six serving-sized pieces.

Cut six pieces of double-thickness foil large enough to wrap the fish in. Spray with oil. Place the fish in the centre of the foil, season with salt and pepper and top with the herbs and cheese. Wrap the fish in the foil.

Refrigerate, until ready to cook. Place the fish on the grill. Barbecue for 5-6 minutes, until sizzling and cooked. Serves 6.

 

Copyright: Jan Bilton

- The Marlborough Express