The 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 ambiance.

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.

Some BBQ Tips:
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 good.
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 is best.

Racks 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 in bowl.

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.

Chicken Drumsticks with Basil Butter

(serves 8 for starters or 4 for main course)
8 chicken drumsticks
150g butter
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 to cool.

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 cooked.

Ideal dish for BBQ get together, simply delicious.

Crepe Suzette

For Crepes: makes approx.12 crepes
110g plain flour
3 medium eggs
200ml milk
pinch of salt
Grated zest of orange
1tbsp castor sugar
50g butter - melted

For sauce:
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 or Brandy

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 2 hours.

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 best.

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.

Fruity 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 if possible.

BBQ. They will cook in a short time.

Serve hot or cold. Also great the next day in a salad.

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