Home' Advocate Communications : Fiordland Advocate 29 November 2012 Contents WHAT’S COOKING
Page 16 | 29 November, 2012
Our barbecue sits on the deck just
outside the kitchen – and it’s under
cover. It’s rather like having two
cooktops. Even on a sunny day in
winter we can barbecue lunch. But
in summer it really comes into its own with breakfast also being served
from the barbie on occasions.
Gas barbecues are convenient because they are ready to cook at the
flick of a switch. Many barbecue aficionados maintain gas barbies do
not provide the same flavour or atmosphere as the charcoal barbie. But
charcoal is odourless and flavourless. The so-called ‘charcoal flavour’
is imparted to the meat by the flare-up and smoke resulting from the
dripping meat juices and fat on the hot charcoal. The same kind of flare-
up results from the meat juices that drop onto the hot rocks provided at
the base of many gas barbecues.
To reduce or eliminate excess flaming, first trim the surplus fat from
the meat. Use lean minced meat for burgers. If the food has been
marinated, wipe off the excess marinade, start the cooking process,
then baste if necessary close to serving time. If the flames jump up,
douse with a spray of water from a spray bottle. Turn the food with tongs
rather than a fork to prevent juices from escaping.
One of my recipes this week has been influenced by two Australian
foodie friends, Lyndey Milan and Ian ‘Herbie’ Hemphill. Their Moveable
Feast is showing on the Food Channel on Wednesdays and their dishes
feature a good helping of fresh and dried spices and herbs. A variation
of their BBQ Prime Rib of Beef follows.
One delicious grill accompaniment is a simple idea from their joint
book, Just Add Spice. Sauté finely sliced silver beet stems in butter until
just tender. Add the finely sliced leaves and when almost wilted, scatter
with Chinese five-spice to taste. Yum!
500g piece beef fillet
1-2 tablespoons olive oil
1 teaspoon each: ground sweet
paprika, ground coriander
1⁄2 teaspoon each: flaky sea salt and
freshly ground black pepper or to
Brush the fillet with oil. Combine
the seasonings. Rub over the
beef. Refrigerate for at least 1
hour. Remove and return to room
temperature before cooking.
Preheat a covered barbecue to
Place on the grill and barbecue
for 5 minutes, until brown and
crusted on one side. Turn the meat
over but only once so only one
set of grill lines are burned onto
the outside. Cover and cook for
15-20 minutes depending on the
To test for doneness: Rare steak
feels soft and spongy when you
push it with your finger. Medium
steak feels firmer and springs
back. Well-done steak feels very
Peppers (capsicums) can be
char-grilled at the same time.
Great served with boiled potatoes
tossed with melted butter,
chopped mint and lemon pepper.
Sweet paprika BBQ beef fillet
Brine: 1 litre water
2 tablespoons flaky salt
1⁄4 cup brown sugar
2 cloves garlic, crushed
4 sprigs thyme
6 chicken legs
Glaze: 1⁄2 cup barbecue sauce
Finely grated rind and juice 1
1 teaspoon prepared mustard
Place the chicken in a pan
just large enough to hold
the legs in a single layer.
Combine the ingredients for
the brine and pour over the top,
ensuring the chicken is well
Alternatively, place in a large
plastic bag, moving the chicken
around occasionally so it
Marinate in the brine in the
refrigerator for at least 2 hours.
Preheat the oven to 190°C.
Brush the barbecue grill with oil.
Drain the chicken and pat dry.
Cook on medium for 5 minutes
Place in a large roasting pan.
Brush the chicken with the
combined glaze ingredients.
Bake for 10 minutes.
Turn the chicken over, brush
again with the glaze and bake
for another 10 minutes, until the
chicken is cooked and tender.
Glazed barbecued and baked chicken
500g lean pork schnitzel
Marinade: 1⁄4 cup olive oil
2 medium onions, finely sliced
2 cloves garlic, crushed
1 tablespoon prepared mustard
1 teaspoon each: dried oregano,
pinch cayenne pepper
4 juniper berries crushed
Trim the schnitzels if necessary
and cut into serving portions.
Place in a plastic bag. Combine
the ingredients for the marinade
and pour over the pork. Move
it around so it is well coated.
Refrigerate for at least 1 hour or
overnight. Move the bag around
Before cooking, return the meat
to room temperature. Lift out of
the marinade and pat dry. Place
the onions in a frying pan on the
barbecue and stir-fry until tender.
Add the marinade and heat
through. Barbecue the schnitzel
for 1-2 minutes each side. Serve
topped with the onion mixture.
Marinated schnitzels & onions
Butter: 50g butter
2 cloves garlic, crushed
11⁄2 teaspoons curry powder
1⁄4 teaspoon chilli pepper
salt and pepper to taste
1 tablespoon cornflour
Mussels: 24-30 small mussels in
1 small red pepper, (capsicum)
1⁄4 cup chopped coriander
4 kaffir lime leaves or baby lime
1 lime, thinly sliced
To make the butter, cream the
butter, garlic, seasonings and
cornflour, until smooth. Scrub the
mussels well in cold water and
snip off the beards.
Cut four 30cm x 30cm squares of
foil. Divide the mussels into
equal portions and place in the
centre of each square. Dot with
the curry butter. Sprinkle with the
red pepper, coriander, Kaffir lime
leaves and lime slices. Wrap up in
Cook the packets on a preheated
grill for about 10 minutes, until
the mussels have opened.
Discard any mussels that do not
Serve in bowls with lime
wedges, if preferred. Use
soup spoons to drink the
Serves 4 as a starter.
Mussel packets with Asian flavours
This marinade is also excellent with pork sausages.
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