Recipes — grilled

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

Ingredients

    •    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

Method

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/

Loves the way a Moroccan spice rub tastes with a good, juicy skirt steak.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    2 scallions, thinly sliced
    •    1 garlic clove, smashed
    •    4 large pita breads, for serving
    •    salt and freshly ground pepper
    •    3/4 cup plain whole milk yoghurt
    •    1 tbsp chopped pickled jalapeños
    •    romaine lettuce leaves, for serving
    •    3 tbsps plus 1 1/2 tsps Moroccan spice rub
    •    1 1/4 pounds skirt steak, cut into 6 inch lengths
    •    1 tbsp extra-virgin olive oil, plus more for brushing

Method

1. Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
2. Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
3. Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/skirt-steak-moroccan-spice-rub-and-yogurt-sauce

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    olive oil
    •    sea salt
    •    1/2 cup olive oil
    •    pesto ingredients
    •    200g rocket leaves
    •    2 bunches broccolini
    •    1/4 cup toasted pinenuts
    •    1 clove of garlic, chopped
    •    2 tbsps pine nuts, toasted
    •    500g baby brussel sprouts
    •    1 1/2 cup Italian parsley leaves
    •    1/3 cup parmesan cheese, grated
    •    4 Huon Salmon fresh portions, skin on

Method

1. To make the pesto, in a small food processor, process the parsley, pine nuts, garlic & parmesan cheese to a fine texture, with the motor running slowly add the olive oil until combined.
   
   
2. For the salad, slice the baby Brussel sprouts and wash the broccolini. Drizzle with olive oil & season with sea salt. Heat a grill pan over high heat or a barbecue plate and grill the Brussel sprouts & broccolini until just cooked, cool. Once cooled toss with the rocket leaves, sprinkle with the pine nuts, a little sea salt, black pepper and a drizzle of olive oil.
   
   
3. Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes.
   
   
4. Serve with the salad & pesto

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-huon-salmon-with-chargrilled-brussel-sprout-and-broccolini-salad-with-pesto/

Prep Time

    •    Prep time: 45 minutes
    •    Yield: Serves 6

Ingredients

For the Cabbage-Pepper Relish:

    •    1 tbsp kosher salt
    •    1 carrot, shredded
    •    1 yellow onion, thinly sliced
    •    1 red bell pepper, thinly sliced
    •    1 1/2 tbsps crushed red pepper
    •    1 1/2 tbsps distilled white vinegar
    •    1 small head of green cabbage, thily sliced (10 cups)

For the Remoulade:

    •    pepper
    •    kosher salt
    •    1 cup mayonnaise
    •    1/4 cup minced chives
    •    1 small shallot, minced
    •    2 tbsps fresh lemon juice
    •    2 tbsps sweet smoked paprika

For the Chorizo:

    •    6 hoagie rolls, split
    •    canola oil, for brushing
    •    two 12 ounce bottles light beer or lager
    •    six 6 ounce fresh chorizo sausages, pricked all over with a paring knife

Method

1. Make the Relish: In a large bowl, combine all of the ingredients. Mix by hand, squeezing the vegetables until the cabbage begins to soften and releases some liquid, about 3 minutes. Pack the cabbage-pepper relish into a 2-quart jar, cover tightly and refrigerate overnight, shaking once or twice.
   
   
2. Make the Remoulade: In a medium bowl, whisk all of the ingredients together and season with salt and pepper.
   
   
3. Grill the Chorizo: Light a grill. In a large cast-iron skillet placed directly on the grate, bring 3 cups of the beer to a simmer; it should be at least 1/2 inch deep.
   
   
4. Meanwhile, oil the grate and grill the chorizo over moderately high heat until lightly charred all over, about 6 minutes. Add the chorizo to the beer in the skillet and simmer, turning occasionally, until cooked through, 8 to 10 minutes; add more beer to the skillet as needed.
   
   
5. Return the chorizo to the grill and cook until well-browned, about 6 minutes. Transfer to a work surface and let rest for 5 minutes. Grill the hoagie rolls cut side down until lightly toasted, about 2 minutes. Spread some of the remoulade on the buns and top with the chorizo and relish. Pass the remaining remoulade and relish at the table.

This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/chorizo-hoagies-tangy-cabbage-pepper-relish

Prep Time

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

Ingredients

    •    salt
    •    1 cup dry red wine
    •    crusty bread, for serving
    •    1 medium red onion, thinly sliced
    •    2 red bell peppers, cut into 1 inch dice
    •    2 green bell peppers, cut into 1 inch dice
    •    2 yellow bell peppers, cut into 1 inch dice
    •    1 habanero chile, seeded and thinly sliced
    •    1 cup freshly grated pecorino cheese (3 ounces)
    •    4 serrano chiles, seeded and thinly sliced crosswise
    •    1 small fennel bulb-trimmed, cored and thinly sliced
    •    3 tbsps extra-virgin olive oil, plus more for brushing
    •    2 pounds sweet Italian sausages, pricked all over with a fork

Method

1. Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
2. Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.

This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/spicy-stewed-sausages-three-peppers