Heat is On
Barbecues are very relaxed and happy gatherings; the food can
be prepared earlier, meat marinating, salads made, dips and sauces
ready to serve, leaving you to spent time with your guests. Also
gets the men involved.
The smells and sizzles of the food cooking create a casual exciting
The smoky flavour from barbecued food is the big attraction, cook
over hot coals not flames, although flame are unavoidable when
marinades or herb butter drips on to the hot coals.
Try our Crepe Suzette for dessert, a decadent offering to add
a touch of luxury to any meal.
Marinades tenderise and increases the flavour of the food - over
night is best but if time does not allow then a few hours is also
Make sure you use long handled equipment like tongs, forks and
brushes for basting, to avoid getting your hands burned.
Wooden skewers must be soaked in water to minimise burning - overnight
of Lamb with Parsley Crust
Ingredients: (serves 4)
4 racks of lamb with 3 to 4 chops in each
50g butter - softened
1 cup chopped parsley
1 tbsp mango chutney
1 tbsp mustard
2 garlic cloves crushed
2 tsp lemon juice
Coarse black pepper
Trim excess fat from lamb and strip to the top bone 40mm of the
rib to expose the bare bone.
Combine butter, chutney, mustard, crushed garlic and lemon juice
Spread over back of each rack of lamb, then sprinkle thickly with
coarse ground black pepper and top with chopped parsley. Press
mixture on with hand. Barbeque until meat is tender and to your
required preference: rare, medium or well done.
Serve hot with baked potatoes and salads.
Drumsticks with Basil Butter
8 for starters or 4 for main course)
8 chicken drumsticks
½ cup chopped fresh basil
2 garlic cloves crushed
2 tbsp grated Parmesan cheese
Heat water in pan, when boiling add drumsticks and reduce heat.
Simmer for approx 10 minutes. Remove drumsticks from pan and allow
Make basil Butter:
Allow butter to soften first,. Mix butter, chopped basil, crushed
garlic andParmesan cheese together in bowl. Spread some butter
mixture between flesh and skin of drumsticks.
Cook on heated BBQ, basting frequently with butter mixture until
Ideal dish for BBQ get together, simply delicious.
For Crepes: makes approx.12 crepes
110g plain flour
3 medium eggs
pinch of salt
Grated zest of orange
1tbsp castor sugar
50g butter - melted
120 ml of freshly squeeze orange juice
grated zest of 2 oranges
50 g butter
1tbsp castor sugar
4 tbsp Grand Marnier (plus extra to flame - approx 2tbsp) or Cointreau
First make the crepes - mix the sieved flour, eggs, milk and salt
in a blender. Blend until smooth. Add melted butter, zest of orange
and castor sugar and combine. The mixture will be the consistency
of thin cream. Let the mixture sit in refrigerator for at least
Next get crepe pan or frying pan, lightly grease with butter very
hot and turn down heat to medium. Pour approx 2 tbsp of mixture
onto to hot pan and tip it around from side to side until the
base is evenly coated with mixture. It will cook in half-minute.
Flip over and the other side will only take a few seconds. Slide
onto plate and fold in half then half again and you have a nice
triangle. Continue making crepes until mixture is finished, remember
you only need enough mixture to coat the pan, thin crepes are
For the sauce: Mix orange juice, orange zest, castor sugar and
Grand Marnier in a bowl. Melt the butter in a larger frying pan
and pour in the sauce mixture, allow it to heat very gently. Add
the triangular crepes and allow to soak well in the sauce over
gently heat. You can flame them at this point. Heat a ladle by
holding it over a gas flame then, away from the heat add the Grand
Marnier, return to heat to warm the spirit. You can either set
light to it or tilt slightly over the flame and it will ignite
itself. Pour over crepes and serve hot.
Teriyaki Chicken Thighs
12 chicken thighs (thighs best for BBQ)
½ cup Teriyaki sauce - original
¼ cup Italian salad dressing
3 tbsp Mango chutney
Bone and remove the skin from the Flatten the meat. Put into a
zip lock bag, and add all the ingredients. Seal the bag and massage
to get all ingredients blended and covering the chicken thighs
with the marinade.
Leave to marinade in the refrigerator for a few hours or overnight
BBQ. They will cook in a short time.
Serve hot or cold. Also great the next day in a salad.