Barbecue Greek salad
Cut 6 firm, ripe tomatoes in half, remove the seeds and dice. Spread the tomatoes on a serving platter, top with some chopped parsley and season with salt and pepper. Cut 2 lemons in half and cook flesh down on a preheated hot barbecue grill ... [... more]
Better Homes & Gardens Australia |
Barbecue stingray or skate (ikan pari bakar)
Cut banana leaves into four 30cm x 30cm squares. Remove the tough centre rib. Using tongs, wave the pieces of banana leaf over the barbecue until they turn bright green and become soft and pliable. Using hands, toss the tamarind, chillies, ... [... more]
Australian Womens Weekly |
Barbecue Roadtest
Cooking food outdoors on the barbecue is a great Aussie tradition, and nothing sums up the laid back, unpretentious nature of Australia better than the backyard barbie. Or does it? In recent years barbecues have moved upmarket and are now ... [... more]
Burke's Backyard |
Barbecue fried rice
Combine steak with lemon juice, salt and paprika in a large bowl; stand, covered 30 minutes. Heat both the grill and flat plate of the barbecue. Thread beef onto skewers alternately with onions and brush with a little olive oil. Cook on both ... [... more]
Australian Womens Weekly |
Barbecue prawn, octopus and chorizo salad
Pre-heat barbecue to a medium-high heat. Brush with rosemary and olive Season lightly and place on barbecue. Place chorizo on barbecue, cooking Toss briefly to caramelise. Transfer, while still hot, to the salad. This will 1 medium bulb fennel, ... [... more]
Australian Womens Weekly |
Barbecue lamb, chickpea and preserved-lemon salad
Combine coriander and cumin seeds, salt and pepper in a mortar. Crush coarsely; rub into lamb backstraps and set aside 30 minutes. Heat grill plate of barbecue to very hot; grease with oil. Cook lamb 4 minutes, both sides until cooked as desired; ... [... more]
Australian Womens Weekly |
Barbecue lamb - Herbie Hemphill
Season lamb, eggplant, pumpkin and capsicum with spice rub. Drizzle lamb and vegetables with a little olive oil. Cook on char-grill or barbecue, turning every 3-4 minutes to mark. Remove lamb and rest 2-3 minutes. Cook vegetables through. Carve ... [... more]
Australian Womens Weekly |
Barbecue chicken with nam jim - Lyndey Milan, AWW
Cut two deep slashes through skin and flesh of chicken; rub chicken with combined sugar and cumin. Cook chicken on heated, oiled grill plate (or grill or barbecue) until chicken is cooked through. Meanwhile, blend or process nam jim ingredients ... [... more]
Australian Womens Weekly |
Barbecue five-spice spatchcock
Remove the backbone of the chicken with clean garden shears or a sharp knife. Cut or nick the breast to flatten. Remove wing-tips. Rub five spice all over the bird on both sides, then pat with a little sesame oil. Brush barbecue with a herb brush ... [... more]
Australian Womens Weekly |
Barbecue king
Jun 06 04:28pm So you think you've been a barbecuing expert for yonks? Welcome to the real art of it. If you're the type of outdoor chef that ends up shrouded in smoke while throwing snags on the barbie, then it's time to revise your barbecue ... [... more]
Better Homes & Gardens Australia |
Chargrilled pork in barbecue sauce
With a sharp knife, trim any fat from the pork slices. Place the slices, two at a time, between sheets of greaseproof paper and lightly pound with a rolling pin. Season with the pepper. To make the barbecue sauce, combine the tomatoes and their ... [... more]
All Recipes AU |
Barbecue Makeover
Burke's Backyard visited an older style house which had been given a new modern look with a Tuscan theme. The outdoor entertaining area had been paved and retaining walls finished in a painted cement render. The original barbecue however looked ... [... more]
Burke's Backyard |
