Thu, 27 Dec 2018
INGREDIENTS serves 4
500g lamb mince
2 tbs harissa paste
1 tbs cumin seeds
2 carrots peeled & shredded or made into ribbons using a vegetable peeler
Handful of mint, leaves picked
1 tbs red wine vinegar
80g cheddar or other cheese, coarsely grated
4 seeded brioche buns, split
1/3 cup (65g) cottage cheese
1. Line a baking tray with baking paper. Place mince in a bowl and season generously. Add 1 tbs harissa and, with clean hands, combine well. Shape lamb mixture into 4 patties and sprinkle with cumin seeds. Place on prepared tray, cover and chill until needed (bring patties to room temperature before cooking).
2. Meanwhile, combine carrot, mint and vinegar in a bowl and set aside to pickle slightly.
3. Heat a barbecue or chargrill pan to medium-high heat. Grill patties for 4-5 minutes each side or until a good crust forms. Top with cheese, then cover (use foil if using a chargrill pan) and cook, without turning, for a further 3 minutes or until cheese has melted and patties are cooked through.
4. Grill brioche buns, cut-side down, for 30 seconds or until lightly toasted. Divide cottage cheese among bun bases, then top with pickled carrot mixture. Add patties and remaining 1 tbs harissa. Pop the lids on, squeezing so that the harissa oozes down the sides, and get stuck in.
INGREDIENTS Serves 2 - 4
1 400g can full fat coconut milk
¼ cup Rum or bourbon
¼ cup agave syrup or rice malt syrup (or sub 1/4 cup sugar)
¼ cup pineapple juice
2 tablespoons lime juice
1 kg peeled and deveined prawns
1. Add first 5 ingredients to a medium sized bowl and whisk to combine.
2. Place prawns into a shallow dish and pour over half of the marinade, mixing to coat. Cover and refrigerate for 1 hour.
3. Soak your skewers during this marinating period. This helps to keep the skewers from burning on the grill.
4. Pour the other half of the mixture into a small saucepan. Place over medium heat and whisk until mixture is reduced by half. Remove from heat and set aside.
5. Thread a few prawns onto each skewer - use large skewers with about 5 prawns for a meal, and cocktail skewers with 2 prawns each for party snacks.
6. Heat grill to high heat. Place skewers on the grill and close the lid. Let them grill for 2-3 minutes, then flip the skewers over and let them cook another 2-3 minutes.
7. Remove from grill and place onto a plate. Brush the hot prawns with the reduced marinade.
8. Serve with rice and/or a tropical fruit salsa for a super fresh and light summer meal.
INGREDIENTS Serves 4 - 6 as a meal or create mini skewers for a party
½ Orange, zest and juice
½ Lemon, zest and juice
1 handful Fresh parsley, chopped
1 Green chilli
2 Tbsp Fresh ginger
1 Tbsp Capers
1 clove Garlic
1 Spring onion
1 Tbsp Olive oil
1 pinch Salt and freshly ground black pepper
750 g Kingfish, cubed (kingfish, kahawai, hapuku and monkfish work well too)
1 Tbsp Coconut cream
1. Add all ingredients except fish and coconut cream to a food processor and whizz to combine.
2. Mix through the cubed fish and place into the fridge to marinate for at least an hour or overnight.
3. Add coconut cream to the mix just before skewering. Pre-soak bamboo skewers to prevent scorching, if you wish.
4. Cook over a hot grill.
Make a simple salad of fresh lettuce or rocket leaves. Tear the leaves into a bowl and season with salt and pepper. Add a small drizzle of olive oil and gently toss to coat. Very carefully so as not overdo it, drizzle over a little white wine vinegar and a small squeeze of orange or lemon juice. Caper brine is also nice, or simply add a few capers to the salad. Gently toss again, and you will have a super tasty salad that is not drowned in dressing.
Serve it all in warmed tortillas and dinner is done with hardly any dishes!
INGREDIENTS Serves 4
1 Teaspoon Ground Cumin
½ Teaspoon Salt
½ Teaspoon Freshly Ground Black Pepper
4 Garlic Cloves (grated or finely minced)
½ Small Red Onion (finely chopped)
Handful of Coriander (leaves finely chopped)
1 Chili (finely minced)
⅓ Cup Lime Juice
½ Cup Olive Oil
1kg Flank Steak
1. Place all ingredients, except for flank steak, into a shallow bowl.
2. Whisk to blend well. Set some marinade aside to serve with, if you like.
3. Add the flank steak to the mixture.
4. Work the marinade around on the meat, to make sure that all surfaces are covered.
5. Cover well and refrigerate overnight. Remove from fridge to come to room temperature before cooking.
6. Pre-heat grill to highest temperature. Remove steak from marinade and cook for 2 minutes on one side and 1½ minutes on the other. Check to make sure meat is done to your likeness before taking it off the grill - you may need to cook it a couple of minutes longer but don’t overdo it! Flank steak gets tough when overcooked so leave it pink in the middle.
7. Let the meat rest for 10 minutes before slicing across the grain.
8. Serve topped with reserved marinade or some freshly chopped coriander and Italian parsley.
This is a relatively cheap cut of meat and is lean and tasty. Just don’t overcook it, observe the resting time and be sure to slice across the grain of the meat before serving.
Cook the whole meal on the BBQ and forget faffing with salads!
Asparagus • Cook whole
Capsicum • Either sliced and sautēed, quartered and cooked, or blackened whole and then cooled and peeled, peppers are wonderfully sweet on the BBQ.
Cauliflower • Cut 1-2 cm thick ‘steaks’ from the centre area of the cauli (you may get only 2-3 per cauliflower) and cook on the BBQ hotplate. Can be rubbed first with oil, salt, pepper, cumin, smoked paprika and a tiny bit of cinnamon for a fabulous moroccan vibe.
Corn • A quick minute or two in the microwave with husk on makes them very sweet and tender. Cut through near the base then slip the husk off from the silk end. Finish on the BBQ with some oil or butter and a sprinkling of salt, pepper, coconut sugar (optional) and chilli.
Courgette / Zucchini • Cut into lengthwise strips making them easier to handle.
Eggplant / aubergine • Slice into 1cm rounds.
Lettuce - Cos or Romaine • For something really different and delicious, halve baby lettuce vertically and char the cut side on the BBQ for a few minutes.
Mushrooms • Leave whole and cook gill side up. Flavour can be sprinkled into the the gill area, which acts like a cup holding juices in.
Onion / spring onion / leek • Slice onions into thick rounds and keep the round together for a change from the usual sautēe. Spring onions and baby leeks can be cooked whole.
Potatoes and sweet potatoes • Delicious when sliced thinly and barbecued. Or partially cook them in the microwave first and slice thickly when cool enough to handle.
Tomatoes • Can be left whole or simply halved.
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