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    Recipes — BBQ grilled

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    Lamb Rump with Burrata and Marinated Romano Peppers

    This easy lamb rump recipe is fantastically quick to cook and has plenty of Mediterranean flavour, making it ideal for al fresco summer suppers. The simple pan-roasted lamb comes into its own when served alongside vibrant, roasted red peppers in a fragrant marinade and a mound creamy burrata.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes, plus 45 minutes marinating
        •    Yield: Serves 4


        •    4 lamb rumps, each weighing approx. 130g

    Marinated Romano Peppers:

        •    25g of fresh thyme
        •    25ml of sherry vinegar
        •    500g of romano pepper
        •    25ml of balsamic vinegar
        •    150ml of extra virgin olive oil
    25g of fresh rosemary, whole sprigs
        •    50g of garlic cloves, whole cloves lightly crushed in the skins

    To serve:

        •    240g of burrata, (4 balls approx. 60g each)
    1 bunch of Greek basil, leaves shredded
        •    extra virgin olive oil


    1. Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over.
    2. Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes.
    3. After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required.
    4. When ready to cook the lamb, preheat the oven to 180°C/gas mark 4. Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes.

    This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-recipe-burrata-red-peppers

    Cedar Planked Huon Salmon with Lemon Beurre Blanc Sauce

    This recipe from Craig Will at Stillwater uses a cedar smoking technique to bring together warm yet irresistibly zesty flavours. A show stopper when entertaining, this dish can be cut to smaller pieces as hors d’oeuvres or larger pieces for the main event at your dinner party.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 10


        •    50ml water
        •    1 cedar plank
        •    1 bunch chives
        •    20g fine sea salt
        •    2 lemons, juiced
        •    25g flying fish roe
        •    40g light brown sugar
        •    50g Huon Premium Caviar
        •    100ml white balsamic vinegar
        •    15g wasabi or mustard powder
        •    200g unsalted butter, cubed and cold
        •    To taste pea tendrils and shiso leaves for garnish
        •    1 Huon Salmon fillet, skin off, pin-bones removed


    1. Ask your fish monger to fillet and pin-bone the Huon Atlantic salmon, also removing the skin. Trim edges to fit onto cedar plank depending on the size of the fillet. Sprinkle over the salt, then sugar and brush with a damp pastry brush and leave for 45 minutes.

    2. In a medium saucepan, combine lemon juice, vinegar and water, reduce by half, reduce heat, then whisk in butter to make a beurre blanc (do not over heat as this will split the sauce).

    3. Add the fish roe and sliced chives to the sauce and keep in a warm part of the kitchen until required.

    4. Dust the salmon fillet with the wasabi powder then place plank onto a hot BBQ plate or over the BBQ bars, close lid and allow the wood to start burning. This will smoke the fish and cook it at the same time, keep an eye that the wood does not catch fire, if so remove from the heat and reduce heat on the BBQ and continue to smoke until the salmon is cooked (roughly 15-20 minutes). The fish will be firm to the touch when ready.

    5. Once cooked, remove from the heat and rest for 5 minutes. Then cut with a serrated knife, serve the fish on the plank, pour over the sauce and garnish.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/cedar-planked-huon-salmon-lemon-beurre-blanc-sauce/

    Shrimp-Okra-and-Sausage Kebabs

    Sprinkled with a Cajun seasoning blend and brushed with a mixture of lemon juice, hot sauce, and melted butter, these kebabs pack a flavorful punch. Even better, they cook in minutes. Make sure the grill is very hot so that the okra will char. And choose smaller okra pods; they are more tender and will fit better on the skewers.

    Prep Time

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


        •    Lemon wedges
        •    2 tbsps olive oil
        •    1/2 tsp black pepper
        •    2 tbsps salted butter, melted
        •    1 tsp lemon juice (from 1 lemon)
        •    1 tsp hot sauce (such as Crystal)
        •    2 tsps Cajun seasoning (such as Slap Ya Mama)
        •    8 ounces large peeled and deveined raw shrimp, tail-on
        •    8 ounces andouille sausage, sliced into 1⁄2-inch rounds
        •    6 ounces small okra pods, halved lengthwise (about 1 1⁄2 cups)


    1. Preheat grill to high (450°F to 500°F); or heat a grill pan over high, and lightly grease. Combine shrimp, sausage, okra, olive oil, Cajun seasoning, and black pepper in a large bowl; toss to coat. Thread mixture onto 8 (8-inch) skewers, with sausage rounds inside shrimp and alternating with okra slices.
    2. Place kebabs on lightly greased grill grate or in grill pan. Grill, uncovered, until okra is charred and shrimp is cooked through, about 1 1⁄2 minutes per side. Transfer kebabs to a serving plate. Stir together butter, lemon juice, and hot sauce; brush on kebabs. Serve with lemon wedges.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/shrimp-okra-sausage-kebabs

    Lamb Cutlets with Carrot and Broad Bean Salad

    Make the most of the warmer weather and fire up the BBQ for this simple 5-ingredient main, ready in just 30 minutes!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    200g Coles Beetroot Dip
        •    1 bunch mint, leaves picked
        •    500g pkt frozen broad beans
        •    12 Coles Australian Lamb Cutlets
        •    2 bunches Dutch carrots*, peeled, ends trimmed


    1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange carrots over lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for 15-20 mins or until tender.
    2. Meanwhile, cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain. Peel. Place in a bowl.
    3. Heat a chargrill on high. Season the lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest.
    4. Add carrots and mint to the broad beans in the bowl. Toss to combine. Arrange the lamb and salad on serving plates. Season. Serve with beetroot dip.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-cutlets-carrot-broad-bean-salad-recipe/olur5g3k

    Chicken Skewers

    This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.

    Prep Time

        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 6


        •    60g blanched almonds
        •    6 cloves of garlic
        •    1 tbsp balsamic vinegar
        •    1 tbsp baby capers in brine
        •    6 anchovy fillets in oil , from sustainable sources
        •    1 bunch of fresh flat-leaf parsley , (30g)
        •    10 skinless, boneless free-range chicken thighs
        •    10 slices of higher-welfare prosciutto
        •    1.2 kg potatoes
        •    300 g ripe cherry tomatoes
        •    olive oil
        •    1 bunch of fresh thyme , (30g)
        •    extra virgin olive oil


    1. Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat.

    2. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-thighs-recipes/chicken-skewers/