Home' Advocate Communications : Fiordland Advocate 22 December 2011 Contents WHAT’S COOKING
Page 10 | 22 December, 2011
There are several reasons why I love a barbecue:
(1) The men usually do the cooking allowing the girls to enjoy a glass of
(2) Barbecuing is a holiday from the kitchen.
(3) The food takes on that great appetising outdoors flavour.
(4) Menus can be as sophisticated or as simple as you like.
Our neighbours are barbecuing a whole fillet of beef this Christmas
Day. Although fillet is expensive there is no waste and cooking time is
just 16-20 minutes. Marinate the meat overnight in the refrigerator in
red wine, mustard and a little honey. Move it around in the marinade
occasionally to ensure it is evenly flavoured.
Pat the beef dry and return to room temperature before grilling. Sprinkle
it generously with black pepper. Turn the meat often during cooking
and brush with a little oil if you wish towards the end. To test the beef
for doneness, press the thickest part with a fingertip. The softer it is
the rarer it is; the firmer it is, the more cooked it will be. Remove from
the barbecue, place on a platter and tent with foil for about 15 minutes
Vegetarians need not miss out on the joys of a barbecue. As a main or
an accompaniment, thickly sliced seasoned veggies are delicious off
the grill. Place sliced eggplants, peppers (capsicums) and courgettes
in a plastic bag with plump asparagus spears and whole mushrooms,
a generous slosh of olive oil, plenty of crushed garlic, chopped thyme
and rosemary and freshly ground black pepper. Move the vegetables
around, until they are well coated. Marinate in the refrigerator for
several hours. Barbecue the vegetables in batches, until just tender.
I have also provided a vegetarian sausage recipe and a lentil burger
Over the years, gas barbecues have become favoured over the
charcoal varieties – they cook at the flick of a switch. Many barbecue
fanatics tend to think gas barbies do not provide the same flavour or
atmosphere as charcoal ones. However, the so-called ‘charcoal flavour’
of food is imparted to the meat by the flare-up and smoke during grilling
whether it be over gas or charcoal.
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 fine spray of water from a spray bottle. And turn the food
with tongs rather than a fork to prevent juices from escaping.
The rice is best cooked a
day ahead and left to dry out
thoroughly in the refrigerator.
2 tablespoons olive oil
2 each: shallots, large garlic cloves,
1⁄4 cup finely grated Parmesan
2 cups cooked rice
1 cup cooked, well-drained kidney
2 medium eggs
salt and freshly ground black
pepper to taste
1 tablespoon mixed dried herbs
2 tablespoons finely chopped
coriander or parsley
1⁄2 cup dried breadcrumbs
Heat the oil on medium and sauté
the shallots until softened. Add
the garlic and sauté for 1 minute.
Place all the ingredients in
a food processor, except the
breadcrumbs. Mix until well
chopped but not puréed. Divide
into 8 portions. Roll into sausage
shapes and coat with the
Chill for at least 1 hour.
Cook on a hot plate on the
barbecue for about 6-8 minutes.
Excellent served with a tomato
pasta sauce or a chilli sauce.
4 medium kumara
3⁄4 cup diced pineapple, fresh or
2 tablespoons finely chopped mint
salt and pepper to taste
6-8 rashers streaky bacon
Preheat the oven to 180°C
Bake the kumara, until soft either
in a 180°C oven or wrapped in
waxed paper in the microwave for
about 8 minutes. Cool a little then
slit open and scoop out the flesh
into a bowl leaving a 1cm shell
around the outside of the kumara.
Combine the flesh with the
pineapple, mint, salt and pepper.
Stuff back into the shell. Reserve
any extra for another meal
occasion. Wrap the bacon around
When ready to serve, grill on the
barbecue, turning often, until the
bacon is cooked.
Pineapple-stuffed kumara wrapped in bacon
1⁄2 cup brown lentils
1 large potato
200g (about 8 slices) brown
bread, crusts removed
1 onion, chopped
1-2 teaspoons each: curry
powder, Worcestershire sauce
salt and pepper to taste
1 carrot, grated
Wash the lentils then simmer
in 2 cups of water for about 15
minutes or until softened.
Wrap the potato in waxed paper
and microwave for 3 minutes
or until cooked. Cool slightly
then peel. Place the bread in a
food processor and blend, until
crumbed. Place in a bowl.
Combine the onion, potato,
egg and seasonings in the
food processor. Mix with the
breadcrumbs, carrot and lentils.
Form the mixture into patties
about 1cm thick. Place on a large
tray and freeze. When solid, pack
in an airtight container.
Oil the barbecue hot plate and
cook the patties from the frozen
state, until hot.
Serves about 6.
Delicious lentil burgers
500g lean minced beef
1 egg, lightly beaten
salt and pepper to taste
2 tablespoons finely chopped fresh
basil leaves to garnish.
Combine the mince with the egg,
seasonings and basil. Divide into
4 equal portions.
Divide the brie into 4 equal
portions. Mould 1 portion of meat
around 1 portion of brie. Form into
a patty. Repeat.
Refrigerate several hours to set
Grill for about 4 minutes each
side. Serve on toasted burger
buns with vegetables of your
choice and garnished with fresh
basil. Serves 4.
Burgers with brie
A great accompaniment for barbecued chicken.
Bev Christie, of Te Anau and Bronwyn Clark, of Winton
You have each won a copy of Jan Bilton’s Latest book
“Celebrate Marlborough Sauvignon Blanc”
Your prize is on its way!
at Milford Sound
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