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    Recipes — bbq

    Herby Lamb Kebabs (diced lamb)

    Get all your ingredients prepared, then ask the kids to help assemble these simple kebabs for the perfect barbecue!

    Prep Time

        •    Prep and cook time: 25-45 minutes (plus marinating time)
        •    Yield: Serves 4


        •    1 lemon
        •    2 large red onions
        •    extra virgin olive oil
        •    1/2 a bunch of fresh mint
        •    200g ripe cherry tomatoes
        •    300g fat-free natural yoghurt
        •    600g quality lean lamb, such as canon, loin, leg
        •    8 long woody sprigs of fresh rosemary (or use wooden skewers)

    For marinade:

        •    olive oil
        •    1 lemon
        •    2 big pinches of fennel seeds
        •    1 large handful of wild garlic leaves or 3 cloves of garlic


    1. For the marinade, tear the wild garlic or peel the garlic cloves, then use a pestle and mortar to smash it up with the fennel seeds and some sea salt and black pepper.

    2. Mix with the lemon zest and about 80ml of olive oil, or until you get a good consistency to coat the lamb.

    3. If using rosemary skewers, remove the leaves, apart from 2cm at the top, then sharpen the opposite ends so you can pierce the meat. Otherwise, soak the wooden skewers in warm water for at least 20 minutes before using.

    4. Cut the lamb into 5cm pieces, peel and slice each onion into 6 wedges, then place in a large baking tray. Add the cherry tomatoes and mix with the marinade.

    5. Thread, alternating ingredients, onto the skewers, then refrigerate until ready to cook.

    6. Pick and finely chop the mint leaves and mix with the yoghurt, a pinch of salt and pepper, a squeeze of lemon juice and a splash of extra virgin olive oil.

    7. Preheat the barbecue, grill or griddle pan. Grill the kebabs, turning occasionally, for about 7 minutes, or until evenly cooked and crisp and golden on all sides.

    8. Serve with a drizzle of extra virgin olive oil, a squeeze of lemon juice and the minty yoghurt.

    TIPS: You cam transport the kebabs in their marinade to cook on a barbecue or picnic grill. If you're cooking inside, use a griddle pan on a high heat.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/lamb-recipes/spring-lamb-kebabs/

    Competition-Style BBQ Beef Brisket

    From Grill To Perfection

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 10


        •    1 carrot, sliced
        •    1/2 cup red wine
        •    8 cherry tomatoes
        •    3 tbsps kosher salt
        •    1/2 tbsp fresh thyme
        •    1/2 tbsp fresh oregano
        •    1/4 cup yellow mustard
        •    1/2 cup low-sodium beef both
        •    1 tbsp freshly ground white pepper
        •    5-7 pound beef brisket flat, with fat
        •    1/2 fennel bulb, cored and thinly sliced
        •    1/2 sweet onion, peeled and thinly sliced
        •    1 head roasted garlic, processed to paste


    1. Brush the brisket with the mustard, then sprinkle evenly with salt and pepper. Place on a baking sheet and refrigerate.

    2. Prepare grill for low two-zone grilling. Pile unlit charcoal on one side of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged – you should see flames peeking over the top – pour them over the unlit charcoal. Cover the grill and close the vents 75 percent. If you are using a gas grill, light the gas and adjust the temperature on one side of the grill to medium.

    3. When the temperature reaches 300oF, clean the grill grate. Place the brisket on the cool side of the grill, fat-side up. Position a drip pan below the brisket. Cover the grill and cook for 3 hours, or until a thermometer inserted into the meat reaches 170oF. Rotate the brisket after 1 hour to develop an evenly caramelized crust. Add more charcoal and adjust vents as necessary to maintain fire temperature.

    4. While the brisket is cooking, prepare the braising liquid. In a blender on high speed, mix together garlic, wine, broth, oregano and thyme. Pour into bowl and set aside until ready to use.

    5. In the bottom of a roasting or aluminum pan that is large enough to hold the brisket and also fits on the grill, layer the tomatoes, fennel, onion and carrot.

    6. After 3 hours, place the brisket, fat-side down, on top of the vegetables. Pour the braising liquid over the brisket and cover the pan tightly with heavy-duty aluminum foil. Return the covered brisket to the grill and cook about 2 hours more, until a thermometer registers 195oF.

    7. Remove the pan from the grill and rest the brisket. Place the brisket fat-side up in a 9- x 13-inch baking dish. Process the braising liquid and vegetables briefly in a blender or press them through a fine sieve. Pour the liquid over the brisket, tent with foil and let sit at room temperature for 1 hour. Slice the brisket against the grain in 1/4-inch thick slices. Fan the slices onto a platter and drizzle with some of the braising liquid.

    NOTES: We offer a lot of advice in this book about the finer details of different grilling methods. But from direct grilling to grill roasting to low offset cooking, one of the most important tasks for grilling meat, in particular, to perfection doesn't actually take place on the grill. We cannot stress enough the importance of resting meat before serving it. If you cut into or serve it right away, the juice will not have time to redistribute and will drain the meat, leaving you a dry meal. We suggest resting smaller pieces of meat for 5-10 minutes; and larger pieces for 15-30 minutes

    This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/competition-style-bbq-beef-brisket/

    Seafood Platter with Oregano and Garlic Dressing

    Forget throwing another shrimp on the barbie. You can create this impressive alfresco seafood feast with a flick of a switch on your built-in cooktop.

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 6


        •    2 tbsps chilli jam
        •    2 lemons, halved
        •    Sumac, to garnish
        •    2/3 cup aioli, to serve
        •    Lemon zest, to garnish
        •    2 cloves garlic, crushed
        •    6 scallops on the half shell
        •    6 (250g) cleaned baby octopus
        •    2 tbsps chopped flat-leaf parsley, to garnish
        •    1/3 cup extra virgin olive oil, plus extra to serve
        •    1/4 cup baby oregano leaves, plus extra to garnish
        •    4 green onions, trimmed, thinly sliced lengthways, to garnish
        •    6 large uncooked prawns, butterflied, deveined, leaving head and tail intact


    1. Combine octopus, chilli jam and half the oil in a glass bowl. Cover with plastic wrap. Chill overnight to marinate. Drain. Discard marinade.

    2. Heat Miele Cooktop Teppanyaki Grill to high. Mix a little olive oil and oregano leaves in a small bowl. Brush scallops with oil mixture and place scallops on Cooktop. Cook for 30 seconds each side or until browned. Return scallops to shells and arrange on a serving platter.

    3. Place prawns on Cooktop. Drizzle with 1 tablespoon of the oil. Cook for 2 minutes each side or until prawns have changed colour and curled up. Transfer to platter with the scallops.

    4. Place octopus on Cooktop. Cook for 3 minutes or until browned and curled. Transfer to platter with scallops and prawns. Add lemon halves to Cooktop. Cook for 1 minute or until browned. Transfer to platter with seafood.

    5. Meanwhile, place the green onions in a small bowl and cover with iced water. Place in the fridge for 10 minutes or until onion curls.

    6. Whisk remaining oil (add more if necessary) with garlic and drizzle over seafood. Garnish with oregano leaves, sumac, parsley and green onion curls. Season with freshly ground black pepper and salt flakes. Drizzle with extra oil, if desired. Serve with aioli, garnished with lemon zest.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/summertime-seafood-platter-oregano-garlic-dressing/dt8bs62s

    Barbequed Huon Salmon with Chilli Paste, Orange Sauce and Summer Tomato Salad

    The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    1 tsp salt flakes
        •    2 cups orange juice
        •    2 tbsps micro cress
        •    4 tbsps mirin seasoning
        •    1 tbsp extra virgin olive oil
        •    4 cardamom pods (bruised)
        •    2 tbsps unsalted butter (cubed)
        •    2 cups assorted baby tomatoes
        •    1 whole buffalo mozzarella (torn)
        •    1/2 cup pearl couscous (cooked)
        •    12 viola and sage flowers (optional)
        •    1 tbsp (40g) chilli paste in soya bean oil
        •    4 x 150g fresh Huon salmon portions (skin on)


    1. Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
    2. Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
    3. Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/barbequed-huon-salmon-chilli-paste-orange-sauce-summer-tomato-salad/

    Saint Peter's Fish Soup

    This fish soup is your ultimate winter companion.

    Prep Time

        •    Prep time: about 2 hours
        •    Yield: Serves 6


        •    2 star anise
        •    1 onion, finely sliced
        •    Lemon juice, to taste
        •    Pinch saffron threads
        •    3 garlic cloves, crushed
        •    1/4 bunch thyme sprigs
        •    120ml extra virgin olive oil
        •    5 lemon thyme sprigs (optional)
        •    1 small fennel bulb, finely sliced
        •    1 tsp fennel seeds, lightly toasted
        •    2 tbsps tomatoes, roughly chopped
        •    Shells and heads of 10 king prawns
        •    1 whole red spot, whiting, cleaned, scaled
        •    1 small crab (blue swimmer, brown or sand are ideal)
        •    4 dried ground bush tomato (substitute for a little smoked paprika, optional)
        •    1 small whole leather jacket or triggerfish, red mullet, red gurnard, blue spot flathead or bream, cleaned, scaled


        •    5 garlic cloves
        •    Lemon juice, to taste
        •    1/4 tsp smoked paprika
        •    Pinch of saffron threads
        •    2 potatoes, peeled, diced
        •    210ml extra virgin olive oil
        •    50g roasted macadamia nuts
        •    1 long red chilli, seeds removed
        •    1 red capsicum, roasted, peeled
        •    2 dried ground bush tomatoes (optional)

    Finishing Garnishes:

        •    50g ghee
        •    200g John Dory roe fish
        •    250g best available fish liver
        •    10 king prawns, peeled deveined
        •    5 x 120g red mullet, cleaned, scaled
        •    500g pipis or clams, desanded (purged)
        •    400g cuttlefish or squid tentacles, cleaned
        •    500g small waxy potatoes, such as Dutch cream or bintje, skin on

    To serve:

        •    1 good quality rye bread loaf
        •    250g mixed herb salad leaves
        •    100g good quality cold salted cultured butter


    1. To make the soup base, using a sharp cleaver, chop the fish into small pieces.

    2. In a large, wide, heavy-based pot, heat 100ml olive oil and fry the crab and prawn shells and heads for 10–12 minutes or until coloured. Set aside in a bowl.

    3. Return the pot to a medium heat, and using the same oil, add the chopped fish. Season with a big pinch of salt and cook for 10 minutes or until coloured all over. Set aside with the shellfish.

    4. Using a wide barbecue scraper, scrape off the caramelised fish from the base of the pan and set aside with the fish. Add the remaining 1 tbs olive oil and heat over a medium heat. Add the onion and cook for 10 minutes, then increase heat to high, add the garlic and fennel and cook for a further 5 minutes. Add tomato paste and cook for 5 minutes or until fragrant. Add all fish and shellfish, along with the remaining ingredients, except lemon juice, and cover with water. Cover with a lid and bring to the boil. As soon as it’s boiling, uncover and cook over high heat for 20 minutes.

    5. Pass the stock through a mouli or pulse in a food processor, then strain and season well with salt, lemon juice and pepper.

    6. For the rouille, place all ingredients, except the olive oil and lemon juice, in a stainless-steel saucepan, pour in enough of the fish soup to cover and cook for 20-25 minutes or until the potato is very soft. Drain, reserving the liquid. Blend the potato in a food processor with 40ml of the reserved liquid to a smooth puree, then gradually whisk in the olive oil. When the sauce is thick and silky, season well with salt and a squeeze of lemon juice.

    7. Divide the rest of the soup between a large and a medium saucepan. Add the potatoes to the medium pan and cook for 15-20 minutes until tender, then set aside.

    8. Bring the soup base in the large pan to the boil. Remove from the heat and add the mullet, John Dory roe and tentacles. Cover and cook for 4-5 minutes. Set the fish aside on a plate.

    9. Return the soup base to the boil, then remove from the heat, add the pipis and prawns and cook for 3 minutes. Take the pipis out when they open. Reserve the shellfish alongside the fish on a plate.

    10. Heat the ghee in a frypan over a high heat. Sauté the fish liver until golden brown on both sides, about 1 minute. Be careful not to overcook the liver.

    11. To bring the whole dish together, build the cooked ingredients in a large bowl. Bring the soup base, that has poached all the seafood, back to a simmer and pour a generous amount over the dish. Serve with bread, butter, a green salad and the rouille.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/fish-soup-recipe/onckr7g7