• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — BBQ grilled

    Blog Menu

    Sausage and Pepper Grinder

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 cup tomato sauce
        •    1/2 tsp dried oregano
        •    Pinch red pepper flakes
        •    1/2 bunch broccoli rabe
        •    2 tbsps red wine vinegar
        •    4 fresh Italian grinder rolls
        •    8 slices provolone cheese
        •    1/2 cup fresh basil, minced
        •    1/4 cup fresh parsley, minced
        •    1 Spanish onion, sliced into rings
        •    About 1/2 cup extra-virgin olive oil
        •    1 red bell pepper, halved and cored
        •    8 ounces spicy Italian pork sausage
        •    1 poblano pepper, halved and cored
        •    8 ounces sweet Italian pork sausage
        •    1 green bell pepper, halved and cored
        •    Kosher salt and freshly ground black pepper
        •    2 cloves garlic, very thinly sliced, plus 1 clove, to rub on toasted grinder rolls
        •    1/4 cup sliced pickled cherry peppers plus 2 tablespoons of the pickling liquid


    1. Preheat a grill to medium heat.

    2. Toss the sausage, peppers, onion and broccoli rabe with about 2 tablespoons olive oil. Grill until the sausage is cooked through and the vegetables are slightly tender and a little charred, 10 to 15 minutes. Slice the sausage, peppers and onions. Cut the broccoli rabe into 1/2-inch pieces.

    3. In a small pot, heat 2 tablespoons oil over medium-low heat. Add the sliced garlic and saute until fragrant but not browned, 1 to 2 minutes. Add the tomato sauce and bring to a simmer. Turn the heat to low and cook for about 5 minutes to allow the garlic to infuse into the tomato sauce.

    4. Remove some of the bread from the inside of each grinder roll. Dress the grinder rolls with about 2 tablespoons olive oil and some salt and pepper. Grill until toasted, 1 to 2 minutes, then rub with a clove of garlic.

    5. In a large bowl, combine the sausage, peppers, onion, broccoli rabe, tomato sauce, pickling liquid from the cherry peppers, oregano and red pepper flakes and season with salt and pepper. Toss until coated.

    6. In a separate bowl, combine the cherry peppers, basil, parsley and red wine vinegar and season with salt and pepper. Add about 2 tablespoons olive oil to bind it all. Mix until well combined.

    7. Place enough of the sausage mixture into each bun to fill. Cover with 2 slices of provolone cheese in each grinder. Place back on the grill on the top rack with the cover down. Cook until the cheese is melted, about 5 minutes. Top with the cherry pepper mixture.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/geoffrey-zakarian/sausage-and-pepper-grinder-3772096

    Prawn Sizzlers

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 4


        •    2 tbsps sambal oelek
        •    2 clove garlic, crushed
        •    1/4 cup (60ml) peanut oil
        •    40 uncooked medium king prawns
        •    1 1/2 tbsp finely chopped fresh thyme


    1. Shell and devein prawns, leaving heads and tails intact. Combine prawns with remaining ingredients in large bowl. Cover; refrigerate at least 20 minutes or until required.
    2. Season prawns; cook on heated oiled barbecue (or grill or grill pan) until changed in colour.

    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-sizzlers-4315

    Barbecued Octopus Salad

    Prep Time

        •    Prep and cook time: 5 minutes
        •    Yield: Serves 2-4


        •    1/4 cup water
        •    2 tbsps lime juice
        •    800 g baby octopus
        •    2 cloves garlic, crushed
        •    2 tbsps canola or olive oil
        •    1 tbsp Thai sweet chilli sauce
        •    2 tbsps chopped fresh coriander
        •    1 medium red capsicum, finely chopped


    1. Clean octopus with a small sharp knife. Cut off head, or slit open, and remove gut.
    2. Pick up body, push beak up with index finger; remove and discard. Clean octopus well under running water; pat dry with paper towel.
    3. Combine with oil, water and garlic. Cover with plastic wrap and marinate for 1 to 2 hours.
    4. Heat barbecue or grill. When hot, cook octopus for 3 to 5 minutes or until tender. Drain well on paper towel. Combine chilli sauce, pepper, coriander and lime juice in serving bowl. Add octopus and stir.
    5. Serve warm or cold.

    This great family recipe is thanks to ABC Recipes at https://www.abc.net.au/radio/recipes/barbecued-octopus-salad/8928170

    Asian-Style Beef Burgers

    Prep Time

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


        •    1 tbsp olive oil
        •    1 egg, lightly beaten
        •    500g lean beef mince
        •    1 tbsp red curry paste
        •    1 clove garlic, crushed
        •    80g baby rocket leaves
        •    2 green onions, finely sliced
        •    ¼ cup whole egg mayonnaise
        •    50g snow pea sprouts, trimmed
        •    4 wholemeal rolls, lightly toasted
        •    1 large carrot, peeled into ribbons
        •    Hot chilli sauce, to serve, if desired
        •    Coriander and mint leaves, to garnish
        •    1 Lebanese cucumber, peeled into ribbons
        •    2 tbsps panko breadcrumbs (alternatively use 2 tbsp fresh breadcrumbs)


    1. Combine the beef mince, garlic, curry paste, green onions, breadcrumbs and egg . Season and shape into 4 burgers.
    2. Preheat the barbecue flat-plate or pan to moderately-high heat. Lightly brush the burgers with oil and place the burgers on the barbecue or in the pan, reducing the heat to medium.
    3. Cook for 5 to 6 minutes each side or until cooked to your liking, turning the burgers once.
    4. Serve burgers on toasted buns with rocket, cucumber, carrot, sprouts, mayonnaise, coriander and mint leaves and hot chilli sauce, if desired.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/asian-style-beef-burgers/#

    Prawns on Toast with Lemon Myrtle Mayonnaise

    Capture the flavour of Australian country cooking with this simple prawn and lemon myrtle mayonnaise starter.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 2 minutes
        •    Yield: Serves 6


        •    Olive oil, to brush
        •    1 garlic clove, halved
        •    1/3 cup (80g) sour cream
        •    6 slices sourdough, halved
        •    1 tbsp finely chopped flat-leaf parsley
        •    1/3 cup (100g) whole-egg mayonnaise
        •    2 tsps ground lemon myrtle (see notes), plus extra to serve
        •    18 cooked peeled prawns, deveined, halved lengthways if large


    1. Preheat a barbecue or chargrill pan on high heat. Brush oil over both sides of the bread. Grill bread, turning, for 1-2 minutes until charred. Rub warm bread with the cut side of the garlic.
    2. Combine mayonnaise, sour cream and lemon myrtle in a bowl, then season. Toss the prawns with half the mayonnaise mixture, then pile onto toasts. Sprinkle with parsley and a little extra lemon myrtle, then serve with the remaining mayonnaise mixture.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawns-toast-lemon-myrtle-mayonnaise/de22312f-aabf-449a-a80e-8f41f6774dcd?