Post on 05-Apr-2018
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2 Cooking on your barbecue
3 Coriander prawns with mango salad
4 Polynesian scallop kebabs
6 Tandoori snapper with mint relish
7 Tuna with wasabi butter8 Pan-fried swordfish steaks with Mexican salad
10 Chicken yakitori
12 Indian-style grilled chicken breasts
14 Balsamic grilled chicken
15 Glazed pork kebabs
16 Sticky spare ribs
17 Lamb and rosemary burgers18 Luxury beefburgers
20 Fillet steak with roasted shallots and garlic
21 Grilled summer vegetables
23 Grilled asparagus with caramelised shallot dressing
24 Salsa verde
24 Bottled tomato sauce
25 Red onion confit
26 Grilled fruit kebabs28 Homemade ginger ale
29 Mango, peach and apricot fizz
30 Cleaning your barbecue
Contents
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Cooking on your barbecueCooking times for different foods depend very muchon the individual barbecue being used. With exper-ience, you will be able to judge the cooking timesvery accurately. The key point to remember is thatif you are using coals, the coals should be ash-greyand radiating heat, but no flames, before you beginto cook. This can take anything from 40 minutes to1 hour, so you must plan ahead.
There are two types of barbecues: covered anduncovered. Because they can be used as an oven
with the cover closed or as a traditional barbecuewith the cover open, covered barbecues are themost useful. If you use your barbecue only for thincuts of meat or fish, a portable uncovered barbecuemay be sufficient.
These cooking times are approximate. They aretotal cooking times, so you should turn the meat orfish over halfway through.
Cooking guidelineschicken joints 40 minutes; drumsticks 2030 minutes;
wings 15 minutes
hamburgers 1015 minutes
lamb chops 1020 minutes, depending on thickness
leg of lamb (on the bone) 30 minutes per kilogram for well done
pork chops 2030 minutes, depending on size
rib of beef 20 minutes per kilogram for rare
sausages 1016 minutes
steak 610 minutes for rare, 1016 minutes for mediumand 1620 minutes for well done
whole small fish 1216 minutes
whole large fish 2030 minutes
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3
seafood& fish
16 green king prawns(about 750 g), peeled,with heads and tails intact
2 green mangoes, finely
sliced4 spring onions, sliced
2 red chillies, seeded andsliced
2 teaspoons brown sugar12 cup fresh mint leaves12 cup snow pea sprouts
For the marinade:
1
4 cup chopped freshcoriander12 cup lime juice
1 green chilli, seeded andfinely chopped
2 teaspoons sesame oil
1 teaspoon cumin seeds
1 garlic clove, crushed
youll need
1 Preheat the barbecue. Soak 16 small bambooskewers in cold water for 30 minutes, to preventthem from burning on the barbecue.
2 Thread the prawns lengthways onto the skewers.3 For the marinade, combine the coriander, one
third of the lime juice, the green chilli, sesameoil, cumin seeds and garlic in a small bowl. Brush
the marinade over the prawns; cover and chill for10 minutes.4 Meanwhile, combine the mangoes, spring onions,
red chillies, brown sugar, mint leaves, snow peasprouts and remaining lime juice in a mediumserving bowl.
5 Cook the prawns for 2 minutes on each side, oruntil cooked through. Serve with bowls of the salad.
now
Coriander prawnswith mango salad
PREPARATION TIME
15 minutes, plus
10 minutes marinating
COOKING TIME
4 minutes
BBQ WITH GRILL PLATE
SERVES 4
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Polynesian scallop kebabs
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5
seafood& fish
PREPARATION TIME
20 minutes
COOKING TIME
10 minutes
BBQ WITH GRILL
PLATE
SERVES 4
1 can (225 g) pineapple pieces in
natural juice2 tablespoons cider vinegar
1 tablespoon soy sauce
212 tablespoons brown sugar
1 teaspoon grated, peeled freshginger
2 teaspoons cornflour
24 scallops (about 600 g)
2 large green capsicums, cut into25 mm pieces
500 g cherry tomatoes12 teaspoon freshly ground blackpepper14 teaspoon salt
youll need
1 Preheat the barbecue. Soak 8 bamboo skewersin cold water for 30 minutes, to prevent themfrom burning on the barbecue.
2 Drain the pineapple pieces and pour the juice intoa small saucepan. Whisk in the vinegar, soy sauce,brown sugar and ginger, and bring to the boil.Blend 1 tablespoon of water and the cornflouruntil smooth and whisk into the pineapple juicemixture. When the sauce returns to the boil, cook1 minute. Remove from heat and keep warm.
3 Alternately thread the scallops, green capsicums,tomatoes and pineapple pieces onto the skewers.Season with black pepper and salt. Cook thekebabs on the barbecue, basting frequently withsauce, about 3 minutes on each side, or untilcooked through.
4 Carefully push the food from 2 skewers onto each
plate. To keep the food from falling apart, use ameat fork and gently slide a few ingredients offthe skewer at a time.
now
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6
Tandoori snapperwith mint relish
1 Cut the fish into four equal portions.2 For the marinade, combine the yogurt, lemon
juice, cayenne pepper, garam masala, garlic,ginger and paprika, then season to taste. Rubthe marinade into the fish, cover and chill for112 hours.
3 To make the relish, mix the mint, chilli, garammasala, lemon juice and sugar together and addsalt to taste. Cover and chill until required.
4 Preheat the barbecue.5 Remove the fish from the marinade and, using
your fingers, gently wipe off the excess marinade.Cook the fish for about 10 minutes, or untilcooked through. Serve hot with the mint relish.
now
PREPARATION TIME25 minutes, plus
112 hours marinating
COOKING TIME
10 minutes
BBQ WITH GRILL PLATE
SERVES 4
600 g snapper fillet
2 teaspoons sunflower oil
For the marinade:
2 tablespoons Greek-styleyogurt
2 tablespoons lemon juice
pinch of cayenne pepperpinch of garam masala
1 garlic clove, crushed
1 teaspoon finely choppedginger
3 teaspoons paprika
salt and black pepper
For the relish:
4 tablespoons finelychopped fresh mint12 teaspoon seeded andfinely chopped green chilli12 teaspoon garam masala
1 tablespoon lemon juice
1 teaspoon caster sugar
youll need
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seafood& fish
Tuna with wasabi butter
1 teaspoon sesame seeds
a few sprigs each of basil,chives, coriander andparsley
1 teaspoon lemon juice
125 g unsalted butter,
softened1 tablespoon wasabi paste
1 tablespoon soy sauce
3 drops Tabasco
4 tuna steaks, about185 g each
1 tablespoon olive orvegetable oil
youll need
1 Dry roast the sesame seeds in a small frying panuntil lightly coloured then put aside.
2 Finely chop the herbs, reserving a few sprigsfor a garnish, then stir the chopped herbs intothe sesame seeds along with the lemon juice,butter, wasabi paste, soy sauce and Tabasco.
Beat until smooth.3 Shape the butter into a sausage, wrap in foil andchill in the freezer until firm.
4 Preheat the barbecue.5 Brush both sides of the tuna steaks with the oil
and cook for 34 minutes on each side or untilcooked as desired.
6 Cut the butter into rounds. Transfer the steaks tofour plates, place a round of butter on each and
garnish with the herb sprigs.
now
PREPARATION TIME
15 minutes,
plus chilling
COOKING TIME
10 minutes
BBQ WITH GRILL
PLATE
SERVES 4
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PREPARATION TIME
15 minutes
COOKING TIME
610 minutes
BBQ WITH GRILL PLATE
SERVES 4
2 tablespoons extra virginolive oil
1 garlic clove, crushed12 teaspoon groundcoriander
4 swordfish steaks (about450 g in total)
2 avocados
6 ripe roma tomatoes,chopped
1 red onion, finely
chopped1 fresh red chilli, seededand chopped
6 tablespoons choppedfresh coriander14 cup lime juice
1 can red kidney beans(about 400 g), drained
salt and pepper
85 g mixed salad leavesto garnish
1 Mix the oil with the garlic and the groundcoriander, and season with salt and pepper totaste. Brush this mixture over both sides of theswordfish steaks.
2 Preheat the barbecue.3 To make the salad, peel, stone and chop the
avocados, and mix with the tomatoes, onion,chilli, fresh coriander and lime juice. Stir in thered kidney beans and season to taste.
4 Cook the fish steaks for 35 minutes on each side,or until just cooked they should still be slightlytranslucent in the centre, as swordfish becomesdry if overcooked.
5 Serve the swordfish steaks with the salad and agarnish of mixed salad leaves.
youll need
Pan-fried swordfish steakswith Mexican salad
now
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seafood& fish
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PREPARATION TIME
20 minutes, plus
1 hour marinating
COOKING TIME
1015 minutes
BBQ WITH FLAT PLATE
MAKES 30
3 tablespoons shoyu (Japanese soysauce)
3 tablespoons sake or dry sherry
1 tablespoon sesame oil
1 garlic clove, crushed
1 tablespoon finely chopped fresh
ginger2 teaspoons clear honey
500 g skinless chicken breast fillets,cut into 2 cm cubes
1 large green capsicum, seeded andcut into 30 small cubes
4 large spring onions, cut across into30 pieces
youll need
Chicken yakitori
1 Place the shoyu, sake or sherry, sesame oil,garlic, ginger and honey in a shallow dish andstir together to mix. Add the chicken pieces andspoon the marinade over them. Cover and chillfor at least 1 hour or overnight.
2 Preheat the barbecue. Soak 30 small bambooskewers in cold water for 30 minutes, to preventthem from burning on the barbecue.
3 Thread about 2 pieces of chicken onto theskewers, alternating with one piece of capsicumand one of spring onion, threaded widthways.Cook the kebabs for about 1015 minutes, or untilcooked through, turning from time to time andbrushing with the marinade.
now
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chicken& meat
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1 To make the marinade, put all the marinadeingredients into a large bowl and whisk togetherwell. If you prefer, put the ingredients in a blenderor food processor and process until well blended.
Transfer to a bowl large enough to hold all thechicken breasts.2 Score 2 slits on each side of the chicken breasts.
Place them in the marinade, turning to coat andrubbing the marinade into the slits. Cover andchill for 30 minutes.
3 Preheat the barbecue.4 To make the raita, place the yogurt in a bowl.
4 skinless chicken breastfillets, about 140 g each
sunflower oil for brushing
lemon or lime wedges toserve
sprigs of fresh corianderto garnish
For the yogurt marinade:1 garlic clove, crushed
1 tablespoon finelychopped fresh ginger
112 teaspoons tomato pure
112 teaspoons garammasala
112 teaspoons groundcoriander
112 teaspoons groundcumin14 teaspoon turmeric
pinch of cayenne pepper,or to taste
100 g plain low-fat yogurt
For the raita:
340 g plain low-fat yogurt
1 cucumber (about 300 g),cut into quarters length-ways and seeded
100 g tomatoes, very finelychopped12 teaspoon groundcoriander12 teaspoon ground cumin
pinch of cayenne pepper
pinch of salt
youll need
Indian-style grilledchicken breasts
now
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chicken& meat
PREPARATION TIME
15 minutes, plus
30 minutes marinating
COOKING TIME15 minutes
BBQ WITH GRILL PLATE
SERVES 4
Coarsely grate the cucumber, then squeezeto remove as much moisture as possible. Addthe cucumber to the yogurt, together with thetomatoes, ground coriander, cumin, cayenne
pepper and salt. Mix well. Spoon the raita into aserving bowl.5 Cook the chicken breasts for about 1215 minutes,
turning and basting with the remaining marinade,or until cooked through.
6 Transfer the chicken breasts to a serving plate.Add lemon or lime wedges and garnish withcoriander sprigs. Serve with the raita on the side.
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Balsamicgrilled chicken
1 Preheat the barbecue.2 Place the chicken breasts between two sheets
of plastic wrap and beat with a rolling pin to an
even thickness. Brush the chicken with half ofthe combined oil, garlic, honey, lemon juiceand vinegar.
3 Cook the chicken for about 56 minutes on eachside, or until cooked through.
4 Serve the chicken breasts, drizzled with theremaining vinegar mixture, and garnish with sprigsof coriander. Season with salt and pepper.
now
PREPARATION TIME
5 minutes
COOKING TIME
1012 minutes
BBQ WITH FLAT PLATE
SERVES 4
4 skinless chicken breastfillets, about 125 g each
2 teaspoons olive oil
1 garlic clove, crushed
2 teaspoons honey
3 teaspoons lemon juice
3 teaspoons balsamicvinegar
sprigs of coriander togarnish
salt and black pepper
youll need
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1 To make the marinade, melt the marmalade in asmall saucepan over gentle heat for 12 minutes.Stir in the remaining marinade ingredients and setaside to cool.
2 Trim any fat off the pork and cut the meat into4 cm cubes. Place in a large bowl, pour overthe marinade and stir well. Cover and chill for30 minutes.
3 Preheat the barbecue. Thread the meat cubes,
apricots, zucchini and onions alternately ontofour metal skewers. Grill the kebabs, turningand brushing with the reserved marinade,for about 1215 minutes, or until the pork iscooked through.
now
15
chicken& meat
Glazed pork kebabs
650 g extra-lean bonelesspork
12 dried apricots
2 small zucchini, about
125 g altogether, thicklysliced
2 small red or white onions(about 125 g in total), cutinto quarters
For the marinade:
4 tablespoons finelyshredded orangemarmalade
2 tablespoons orange juiceor sherry
2 tablespoons coarse-seeded mustard12 teaspoon ground ginger12 teaspoon dried thymeor oregano
youll need
PREPARATION TIME
15 minutes, plus
30 minutes marinating
COOKING TIME20 minutes
BBQ WITH FLAT PLATE
SERVES 4
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16
Sticky
spare ribs
1 Trim as much fat as possible off the ribs.2 Combine the vinegar, oil, orange zest and juice,
tomato pure, brown sugar, Worcestershire sauce,mustard and chilli powder in a large shallow dish;add the ribs and toss to coat in the marinade.Cover; chill for 3 hours or overnight.
3 Drain the ribs; reserve the marinade.4 Preheat the barbecue.5 Place the ribs in a disposable baking dish. Cook
in a hooded barbecue, turning and brushing withthe reserved marinade, for about 45 minutes, or
until tender.
nowPREPARATION TIME
30 minutes, plus
3 hours marinating
COOKING TIME
45 minutes
HOODED BBQ WITH
FLAT PLATE
MAKES 12
12 meaty pork spare ribs(about 900 g in total)
3 tablespoons red winevinegar
2 teaspoons sunflower oil
large strip of orange zest
150 ml orange juice
1 tablespoon tomato pure
2 tablespoons dark brownsugar
2 tablespoonsWorcestershire sauce
1 tablespoon Dijon
mustard121 teaspoon chillipowder, or to taste
youll need
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chicken& meat
Lamb androsemary burgers
1 tablespoon olive oil
1 leek, finely chopped
1 large green capsicum,seeded and finely diced
2 garlic cloves, crushed
2 tablespoons finelychopped fresh rosemary
500 g minced lamb
1 medium egg yolk
100 g fresh wholemealbreadcrumbs
salt and black pepper
youll need
1 Heat the oil in a saucepan. Add the leek,capsicum and garlic. Stir well and cook forabout 10 minutes, stirring occasionally, untiltender. Add the rosemary and remove from the
heat. Allow to cool.2 Mix the minced lamb, beaten egg yolk andbreadcrumbs with salt and pepper to taste. Addthe vegetables, scraping any juices from the panand mix with the meat mixture until combined.Divide into eight equal portions.
3 Using wet hands, mould a portion of mixture intoa ball before flattening it into a burger about 9 cmin diameter. Repeat with the remaining mixture
to make 8 burgers. Transfer to a plate, cover andchill for 30 minutes.
4 Preheat the barbecue.5 Cook the burgers for about 57 minutes on each
side, until well browned and cooked through.Serve in bread rolls with relishes and salad leaves.
now
PREPARATION TIME
20 minutes, plus
30 minutes chillingCOOKING TIME
2025 minutes
BBQ WITH GRILL PLATE
SERVES 4
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PREPARATION TIME
40 minutes
COOKING TIME
15 minutes
BBQ WITH GRILL PLATE
SERVES 4
650 g premium beef mince
3 teaspoons caper berries or capers,drained and roughly chopped
35 g sun-dried tomatoes, finely chopped;if packed in oil, drain and pat dry first
50 g canned anchovy fillets, drained, driedand roughly chopped
1 tablespoon olive oil
2 teaspoons black peppercorns
400 g canned artichoke hearts,
well drained2 tablespoons finely chopped fresh parsley
3 teaspoons lemon juice
30 g pitted black olives, chopped
1 garlic clove, sliced
sprigs of fresh parsley to garnish
youll need
Luxury beefburgers
1 Put the beef mince, caper berries or capers,sun-dried tomatoes, anchovy fillets and half of theoil into a large bowl and mix well.
2 Divide the mixture into four equal portions,shaping each one into a neat burger 10 cm indiameter. Crush the peppercorns with a rolling pinor in a mortar with a pestle and coat both sidesof each burger with crushed pepper, pressing itgently into the meat.
3 Cut each artichoke heart into four sliceslengthways. Heat the remaining oil in a frying panand add the garlic. When the oil starts to sizzle,remove the garlic and set aside.
4 Add the artichokes to the pan and cook for23 minutes until heated through, then stir inthe parsley, lemon juice, black olives and garlic.Remove from the heat and cover to keep warm.
5Preheat the barbecue.6 Cook the burgers for 35 minutes on each side,turning carefully.
7 Serve the burgers on individual plates, spoon overthe hot artichoke hearts with their dressing, andgarnish with sprigs of parsley.
now
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chicken& meat
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Fillet steak with roastedshallots and garlic
1 Preheat the barbecue.2 Leave the shallots in their skins and place in a
small bowl. Add the unpeeled garlic. Drizzle withhalf the oil and toss to coat. Cook the shallots andgarlic in a hooded barbecue, turning occasionally,for about 30 minutes, or until tender.
3 When the shallots and garlic are cool enough tohandle, slip them out of their skins and place in asmall mixing bowl. Dress with 2 teaspoons of theoil and the vinegar, stir in the parsley and seasonto taste.
4 Cut any fat off the steaks and rub with theremaining oil and the Worcestershire sauce.Season to taste. Cook steaks for about 5 minuteson each side, or until cooked as desired. Serve
with the garlic and shallot dressing.
now
PREPARATION TIME
10 minutes
COOKING TIME
40 minutes
HOODED BBQ WITH
GRILL PLATE
SERVES 4
500 g shallots, roots andtops trimmed off
2 whole heads garlic, rootsand tops trimmed off
2 tablespoons light oliveoil or vegetable oil
1 teaspoon balsamic
vinegar2 tablespoons choppedfresh flat-leaf parsley
salt and black pepper
4 lean fillet steaks, about150 g each
1 teaspoon Worcestershiresauce
youll need
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PREPARATION TIME
15 minutes
COOKING TIME
8 minutes
BBQ WITH GRILL PLATE
SERVES 4
vegetables
Grilled summervegetables
2 small fennel bulbs (about225 g each), cleaned1 large eggplant (about500 g), cut lengthways intoslices 15 mm thick
4 roma tomatoes, halved
3 large capsicums(preferably 1 green, 1 red,1 yellow), cut into strips15 mm wide12 teaspoon salt12 teaspoon pepper
2 tablespoons orange juice
8 basil leaves, thinly sliced
1 garlic clove, minced
1 teaspoon gratedorange zest
youll need
1 Preheat the barbecue.2 To prepare the fennel, cut off the stalks with
the fronds and set aside. Peel the bulbs andcut vertically into 15 mm slices. Coat the fennel,
eggplant, tomatoes and capsicums with cookingoil spray (preferably olive-oil flavoured) andsprinkle with salt and pepper.
3 Cook the vegetables until tender and evenlybrowned, about 4 minutes on each side, turningonce. Transfer to a serving platter and sprinklewith the orange juice.
4 Finely chop 1 tablespoon of the reserved fennelfronds and mix in a small bowl with the basil,
garlic and orange zest. Sprinkle over the vege-tables. Serve the vegetables warm or at roomtemperature.
now
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vegetablesPREPARATION TIME
10 minutes, plus
23 hours marinating
COOKING TIME25 minutes
BBQ WITH FLAT PLATE
SERVES 4
500 g asparagus, trimmed
1 tablespoon olive oil6 large garlic cloves
4 shallots
2 tablespoons balsamic vinegar
salt and black pepper
1 tablespoon chopped fresh thyme, sageand rosemary mixed, or all thyme
youll need
Grilled asparaguswith caramelisedshallot dressing
1 Preheat the barbecue.2 Combine the asparagus and half the oil in a
large bowl and use your fingers to rub it in sothat all the spears are well coated. Cook theasparagus for 1520 minutes, depending on thethickness of the spears, until they are softenedand browned slightly.
3 Peel and quarter the garlic and shallots. Drizzlewith the remaining oil. Cook, turning occasionally,for about 5 minutes, or until golden brownand tender.
4 Place the asparagus, garlic and shallots on aserving platter; season with salt and pepper totaste, and sprinkle with the vinegar and herbs.Serve immediately, or set aside for a few hoursto allow the flavours to mature, then serve at
room temperature.
now
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24
red onion confit
Salsa verdeyoull need
23 cup fresh flat-leaf parsley23 cup fresh basil leaves
1 garlic clove, halved14 cup capers, drained
50 g anchovies, drained
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil12 teaspoon Dijon mustard
black pepper
now1 Place the parsley, basil, garlic, capers and
anchovies in the workbowl of a food processorand process until smooth.
2 Transfer the mixture to a bowl and stir in thevinegar, oil and mustard. Season to taste withfreshly ground black pepper. Serve at once, orrefrigerate, covered, for up to 2 days.
Makes about 1 cup
Bottled tomato sauceyoull need
5 kg red tomatoes, roughlychopped
2 cups malt vinegar
4 cups brown sugar
1 teaspoon ground cloves12 teaspoon cayennepepper
4 large green apples,peeled, cored andchopped
4 large onions, roughly
chopped1 tablespoon sea salt
1 tablespoon finelychopped garlic
1 tablespoon gingerpowder
1 tablespoon ground whitepepper
now
1 Place all the ingredients in a non-reactive pan.Cook over a moderate heat until the tomatoes,apples and onions are very soft and pulpy.
2 Push the mixture through a sieve, or run it througha mouli. Discard the residue.
3 Return the sauce to the pan and bring to theboil; remove from the heat and pour into warm,sterilised bottles. Seal the bottles well and storein a cool, dark place for up to 6 months. Ready touse in 4 weeks. Refrigerate once opened.Makes 78, 250 ml bottles
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somethingextra
salsa verde
bottled
tomato sauce
Red onion confityoull need
3 tablespoons olive oil
1 kg red onions, peeledand sliced34 cup caster sugar,warmed
1 teaspoon sea salt12 teaspoon freshly groundblack pepper
4 tablespoons sherry
vinegar1 cup red wine
now
1 Heat the oil in a saucepan. Add the onionslices and cook over a moderate heat for about20 minutes, stirring occasionally.
2 Stir in the sugar, salt and pepper. Reduce the heatto the lowest possible setting, cover the saucepanand cook for 10 minutes. Place the saucepan on aheat diffuser if the heat is still too high.
3 Stir in the vinegar and wine. Cook, uncovered, for2030 minutes, stirring regularly until the mixture
has the same consistency as chutney. Use a meshskimmer to remove any scum that rises to the top.4 Remove the pan from the heat. Ladle the confit
into warm, sterilised jars, cover with a cloth andleave to cool.
5 Seal the jars and store in a cool, dark place for upto 6 months. Ready to serve in 4 weeks. Refrigerateonce opened. Makes about 2, 250 g jars
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Grilled fruit kebabs
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27
somethingextraPREPARATION TIME
20 minutes
COOKING TIME
67 minutes
BBQ WITH GRILL PLATE
SERVES 4
12 medium-sized ripe pineapple
2 just ripe, firm bananas
2 ripe but firm pears
4 ripe but firm fresh figs
2 ripe but firm peaches
juice of 1 lemon
1 tablespoon sugar
cape gooseberries to decorate (optional)
For the raspberryorange coulis:225 g raspberries
grated zest and juice of 12 orange
112 tablespoons sugar, or to taste
youll need
1 Soak 8 bamboo skewers in cold water for30 minutes, to prevent them from burning on
the barbecue.2 To make the coulis, pure the raspberries with the
orange zest and juice and the sugar in a blenderor food processor. If you like, sieve the pure toremove the raspberry pips. Taste the coulis andadd a little more sugar, if necessary. Set aside.
3 Preheat the barbecue. Prepare the pineapple,bananas, pears, figs and peaches, peeling asnecessary and cutting into attractive bite-sizedpieces. Thread the fruit onto the skewers, alter-nating them to make a colourful arrangement.
4 Sprinkle the kebabs with half of the lemon juiceand sugar. Grill them for 34 minutes, or untillightly tinged with brown, then turn over, sprinklewith the remaining lemon juice and sugar and grillfor a further 3 minutes, or until the second side islightly browned and caramelised a little.
5 While the kebabs are being grilled, pull back thepapery skins on the cape gooseberries to form astar-like flower round the fruit.
6 Place 2 fruit kebabs on each plate, drizzle roundthe coulis, decorate with cape gooseberries andserve hot.
now
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28
Homemadeginger ale
1 Bring 2 cups of water and the ginger to the boil ina medium saucepan over moderate heat. Reducethe heat to low, cover and simmer for 25 minutes.Reserving the liquid, strain and discard the ginger.
2 Combine the ginger liquid, sugar, lemon zest,peppercorns and allspice, if using, in the same
saucepan over low heat. Bring to the boil andcook for 2 minutes. Cover the syrup and let standuntil cooled to room temperature. Strain theginger syrup and refrigerate.
3 To serve, pour 14 cup of the syrup into a tall glass.Add 34 cup cold soda water; top with ice andgarnish with mint.
now
PREPARATION TIME
5 minutesCOOKING TIME
30 minutes,
plus chilling
SERVES 8
34 cup thinly slicedunpeeled fresh ginger
1 cup sugar
3 strips (5 x 1 cm) lemonzest
45 whole blackpeppercorns
56 allspice berries
(optional)soda water
8 mint sprigs
youll need
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somethingextra
Mango, peach and apricot fizz
1 ripe mango
1 ripe peach
2 large ripe apricots
500 ml ginger ale
fresh mint or lemonbalm leaves to decorate
(optional)
youll need
1 Peel the mango and cut the flesh away from thestone. Roughly chop the flesh and put it into ablender or food processor. Alternatively, if youare using a hand blender, put the mango in alarge, tall jug.
2 Cover the peach and apricots with boiling water
and leave for about 30 seconds, then drain andcool under cold running water. Slip off the skins.Roughly chop the flesh, discarding the stones,and add to the mango.
3 Pour over enough of the ginger ale just tocover the fruit, then process until completelysmooth. Pour in the remaining ginger ale andprocess again.
4 Quickly pour into tall glasses, preferably over
crushed ice. Decorate with fresh mint or lemonbalm leaves, if you like. Serve immediately withwide straws or swizzle sticks.
now
PREPARATION TIME
1015 minutes
SERVES 4
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30
Outdoor cooking has never been better, but beforeyou fire up the barbecue, make sure its prepared foroptimum performance. A clean machine makes fortastier, healthier meals.
To clean a barbecue, remove the grill grates andclean it inside and out with 2 parts hot water to1 part grease-cutting dishwashing liquid. (With gasbarbecues, if the gas parts are not removable, youllneed to cover them with aluminium foil to prevent
water from getting inside.) Scrub with a nylon brushto prevent scratching, follow with a hot water rinseand towel dry. Finally, apply vegetable oil, using aclean cloth, to the barbecues outside surface. Thatllkeep the barbecue shining and lubricated againstthe elements.
To clean grates, several methods work well. Firstscrub them with a wire brush and the hot water and
dishwashing liquid combination described above. Iftheyre too encrusted for elbow grease alone, spraythem with a proprietary grill and hotplate cleaner,an oven cleaner or coat with a mixture of 2 partsammonia and 1 part water. Place the treated gratesin a garbage bag lined with paper towels, tie the topclosed and stash the bag out of reach of pets andchildren for a couple of hours or even overnight powerful, corrosive chemicals are at work. Take carenot to let the chemical cleaner touch any aluminiumor painted surface on the barbecue. When youreopen the bag to remove the grates, point theopening away from your face to avoid inhaling thepotent fumes. Thoroughly hose off the grates, wipethem down with hot water and dishwashing liquid,then rinse.
If you have a self-cleaning oven, just put thebarbecue grates in the oven and let the intense heatdo all the hard work for you. After cleaning, put thegrates back on the barbecue and re-season withvegetable oil.
Cleaning your barbecueCleaning a barbecue
1 Use a stiff wire brush toremove most of the burnt-on food and grease.
2 Sponge both sides of thegrate, as fat droplets oftencongeal underneath.
3 Re-season and protect thecleaned grate by sprayingit with vegetable oil.
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cleaningtips
When cleaning a gas barbecue, its a good ideato take these additional cleaning and maintenancesteps especially from the beginning of thebarbecuing season: For starters, ensure the gas is turned off at the
tank before cleaning. Inspect gas burners for cracks and corrosion and,
if damaged, replace them. (Replacements areavailable from barbecue specialist shops.)
Using a pipe cleaner or nonmetallic bottlebrush,
clean the tubes, which carry gas to the burners.These tubes make an excellent hiding spot forspiders, whose nests can block the flow of gas andcause an explosion.
Check for leaks in the gas bottle connectors. Brusharound the connections between the gas bottle,the regulator and the hose with soapy water andturn on the gas (see right). If you smell gas or seebubbles, turn off the gas, tighten the connections
and repeat the test. If the gas is still leaking, takethe gas bottle and hose to a barbecue shop.
To clean lava rocks, use a stiff-bristled brush, orremove the rocks and clean them with a degreasingcleaner, available from barbecue specialist shops.As you continue barbecueing through the summer,turn the lava rocks periodically to burn off thedripped grease.
To cut down on the clean-up, burn off grease fromthe grates and rocks immediately after cooking.Leave the fire turned on for 1015 minutes with thecover closed. Let the barbecue cool and then scrapeaway the residue with a wire brush. This job will beeven easier if you lightly coat the grates with a non-stick cooking spray just before you throw on the food.
Brush soap suds over theconnections between thegas bottle and hose, turnon the gas and watch forbubbles.