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    Recipes — BBQ Seasoning

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    Prawn Sizzlers

    Prep Time

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

    Ingredients

        •    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

    Method

    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

    Ingredients

        •    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

    Method

    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

    Ingredients

        •    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)

    Method

    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/#

    Lemon Octopus

    Prep Time

        •    Prep time: place in fridge for at least 2 hours or overnight
        •    Cook time: about 2 minutes
        •    Yield: Serves 8

    Ingredients

        •    2 garlic cloves, crushed
        •    125mls (1/2 cup) olive oil
        •    2kg baby octopus, prepared
        •    185mls (3/4 cup) fresh lemon juice
        •    Salt & ground black pepper, to taste
        •    1/2 cup chopped fresh Continental parsley

    Method

    1. Combine lemon juice, olive oil, garlic and parsley in a large bowl and whisk well. Season with salt and pepper. Add octopus to the lemon marinade and mix well. Cover with plastic wrap and place in fridge for at least 2 hours or overnight, tossing it occasionally.
    2. Preheat barbecue grill or a chargrill on high. Drain octopus and reserve the marinade for basting. Cook the octopus on preheated barbecue grill or chargrill in 2 separate batches, brushing with the reserved marinade frequently, for 2 minutes or until just cooked. Serve octopus warm or at room temperature.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lemon-octopus/d3be1595-e3d7-4ab6-89b2-3d3abfa2b3b9

    Marinated Beef Kabobs

    Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kabobs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Makes 8 skewers.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 8-10


    Ingredients

        •    1 large red onion
        •    16 small mushrooms
        •    3 capsicum / bell peppers (red, yellow green)
        •    750g / 1.5 lb beef tri tips , sirloin steak tips or other steak cut


    Marinade:

        •    2 1/2 tbsp soy sauce
        •    1/4 tsp black pepper
        •    2 tbsps balsamic vinegar
        •    2 tbsps Worcestershire sauce
        •    1 tsp minced garlic (2 large garlic clove)
        •    1 tsp onion powder (or sub with garlic powder)
        •    1 tbsp vegetable oil (or other neutral flavoured oil)


    Cooking:

        •    Olive oil, for drizzling and cooking
        •    Finely chopped parsley , garnish (optional)
        •    16 flat metal skewers , 25 - 30cm / 10 - 12"


    Method

    1. Cut the beef into 3.25cm / 1.3" wide cubes.

    2. Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.

    3. Cut capsicum and onion into 3.25cm / 1.3" wide squares.

    4. Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).

    5. Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.

    6. Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.

    7. Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.



    This great family recipe is thanks to Recipe-Tin-Eats Recipes at https://www.recipetineats.com/marinated-beef-kabobs/