FIRE UP THE

Sizzling barbecue

PHOTOGRAPHY by JOHN PAUL URIZAR • S TYLING by MICHELE CRANSTON

If you’re entertaining with a barbecue in the garden this summer, try our meaty centrepieces and serve with some tasty sides.

Texas-style beef burger

RECIPE PAGE 153

FOOD PREPARATION ANGELA DEVLIN.

Outdoor cooking

Garlicky yoghurt chicken SERVES 6 PREP AND COOK TIME 40 MINUTES (+ MARINATING TIME)

200g Greek yoghurt 2 green onions (green shallots), chopped 2-3 cloves garlic, peeled 1 tablespoon finely grated lemon rind 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon smoked paprika 1 teaspoon sea salt flakes 1.6kg chicken pieces (breasts and thigh cutlets) on the bone, skin on 2 teaspoons extra virgin olive oil, approximately 2 lemons, halved

1 To make marinade, add yoghurt, onion, garlic, rind, spices and salt to a small food processor and pulse until combined; transfer to a large bowl. Add chicken pieces and coat evenly. Cover and refrigerate 3 hours or overnight. 2 Preheat the barbecue to medium. Drain any excess marinade from chicken pieces. Grease barbecue plate with olive oil. Place chicken skinside down on barbecue plate. Cook with hood closed until browned on both sides, turning halfway for about 25 minutes or until cooked through. Add lemon halves to barbecue 5 minutes before end of cooking time. 3 Serve with lemon wedges and Greens and Fetta Salad. Not suitable to freeze or microwave.

Greens and fetta salad SERVES 6 PREP AND COOK TIME 10 MINUTES

150g sugar snap peas, trimmed, halved lengthways 150g baby beans, trimmed, halved lengthways 1 cup (120g) baby frozen peas, thawed 1 baby cos lettuce, coarsely chopped 2 green onions (green shallots), chopped finely 100g Greek-style fetta, crumbled DRESSING ⅓ cup (80ml) extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon sherry vinegar Greens and fetta salad Garlicky yoghurt chicken

½ garlic clove, finely grated

1 DRESSING Place all ingredients in a screw top jar, shake well. Season to taste. 2 Arrange vegetables in a serving bowl; crumble over fetta and drizzle with Dressing. Not suitable to freeze or microwave. TEST KITCHEN

TIP The yoghurt marinade adds loads of delicious flavour but also acts as a tenderiser, giving succulent results.

Miso carrots

Oregano potatoes

Fennel and chilli

Outdoor cooking

Texas-style beef burger This recipe is from Melbourne chef Adrian Richardson who stars in the online cooking series The Chef’s Secret. To watch Adrian and learn his insider tips for gas barbecuing go to bright-r.com.au

SERVES 6 PREP AND COOK TIME 30 MINUTES

1.5kg minced beef (not too lean) 1 ½ teaspoons ground cumin 1 ½ teaspoons smoked paprika 1 ½ tablespoons jalapeno chilles, finely chopped 1 long red chilli, seeded, finely chopped 1 ½ tablespoons red onion, finely chopped 1 egg yolk ¼ cup (20g) panko breadcrumbs 1 tablespoon chopped flat leaf parsley 1 tablespoon chopped coriander 1 tablespoon kecap manis 1 tablespoon vegetable oil 6 slices cheese 6 burger buns, halved lettuce, tomato slices, pickles, finely sliced red onion, ketchup to serve

1 Combine beef, cumin, paprika, jalapenos, chillies, onion, egg, breadcrumbs herbs and kecap manis in a large bowl. Season with salt and mix well. Divide mixture into 6 even patties. 2 Preheat the barbecue to medium-hot. Brush patties with oil and place on barbecue plate. Cook patties for about 5 minutes on one side, turn patties, reduce heat to medium-low. Top patties with cheese and cook further 4 minutes with hood closed until cooked to your liking and cheese is starting to melt. 3 Meanwhile, toast the buns and top with lettuce, tomato, patties, pickles, red onion and ketchup. Uncooked patties suitable to freeze. Not suitable to microwave. TEST KITCHEN

TIP

For perfect beef patties use a ratio of 400g lean beef to 100g fat to keep burgers moist and juicy. To make a fragrant herb brush, tie a few sprigs of thyme, rosemary and bay leaves with string. Dip in oil and brush patties.

Fennel and chilli SERVES 6 PREP AND COOK 40 MINUTES 6 baby (780g) fennel, quartered lengthways 2 yellow banana chilli, sliced thickly 6 cloves garlic, bruised 6 sprigs rosemary ¼ cup (60ml) verjuice ¼ cup (60ml) extra virgin olive oil

Place 2 large pieces of foil on the bench then lay a piece of baking paper on top. Divide ingredients between each piece of foil/paper and season with salt and freshly ground black. Fold into a parcel to completely enclose vegetables. Place on an oven tray. Preheat the barbecue to medium-high. Place the parcels on the barbecue and cook with the hood closed for about 25 minutes or until vegetables are just tender. Not suitable to freeze or microwave. Vegetable parcels

Oregano potatoes SERVES 6 PREP AND COOK TIME 40 MINUTES 1kg kipfler potatoes, scrubbed 6 cloves garlic, bruised 6 sprigs fresh oregano 60g butter, chopped 1 medium (140g) lemon, cut into wedges

Cut potatoes into 1cm slices. Place 2 large pieces of foil on the bench then lay a piece of baking paper on top. Divide ingredients between each piece of foil/paper, season with salt and freshly ground black. Fold into a parcel to completely enclose vegetables. Place on an oven tray. Preheat barbecue to medium-high. Place parcels on barbecue and cook with the hood closed for about 30 minutes or until potatoes are tender. Not suitable to freeze or microwave.

Miso carrots SERVES 6 PREP AND COOK TIME 40 MINUTES 1 ½ tablespoons white miso paste 1 ½ tablespoons water 1.2kg baby carrots, washed and tops trimmed 8cm piece (40g) fresh ginger, sliced ¼ cup (60ml) peanut oil ½ cup loosely packed fresh coriander leaves

Combine miso and water in a small bowl. Place 2 large pieces of foil on bench; lay a piece of baking paper on top. Divide carrots, ginger, oil and miso mixture between each piece of foil/ paper, season with salt and freshly ground black. Fold into a parcel to completely enclose vegetables. Place on an oven tray. Preheat barbecue to medium-high. Place parcels on barbecue, cook with hood closed for 20 minutes or until carrots are tender. Serve sprinkled with coriander. Not suitable to freeze or microwave.

Outdoor cooking

Chilli, lime and lemongrass snapper with herb salad SERVES 4 PREP AND COOK TIME 40 MINUTES

1 long red chilli, coarsely chopped 20g ginger, coarsely chopped 2 double kaffir lime leaves, vein removed 2 cloves garlic, coarsely chopped 1 green onion (green shallot), chopped 1 lemongrass stalk (white part), sliced 3 coriander roots, washed, chopped 1 ½ tablespoons vegetable oil 1 teaspoon sea salt flakes 1.4kg whole snapper extra chillies, optional lime wedges to serve HERB SALAD 1 small red chilli, seeds removed ½ clove garlic 1 tablespoon grated palm sugar 2 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon vegetable oil 200g packet frozen shelled baby soybeans (Edamame), thawed 200g baby cucumbers (qukes), chopped 1 cup each loosely packed coriander, mint and Thai basil leaves 1 red shallot, thinly sliced steamed rice to serve

1 Process chilli, ginger, lime leaves, garlic, onion, lemongrass, coriander roots, oil and sea salt in a small food processor until a paste forms. 2 Pat fish dry with paper towel. To ensure fish cooks evenly and flavour penetrates the flesh make 3 deep cuts in each side of fish. Spread paste thickly over both sides of fish. Place fish on a medium oven tray lined with foil then ba king paper. Add a couple of extra chillies to ba king tray if desired. 3 Preheat barbecue to medium-high. Cook the fish, with the hood closed, over indirect heat, for approximately 15-20 minutes or until flesh flakes easily. 4 HERB SALAD Chop chilli, garlic and palm sugar together on a board until finely chopped; transfer to a small bowl. Stir in lime juice, fish sauce and oil. Check seasoning and adjust balance of hot, sour, sweet and salty to taste. Just before serving combine edamame, cucumber, herbs and shallot in a bowl, drizzle over one tablespoon of the dressing and toss to combine. 5 To serve, carefully transfer fish to a serving platter and scatter with herb salad. Serve with remaining dressing and steamed rice if desired. Not suitable to freeze or microwave.

Barbecue tips and tricks

NATURAL GAS Cooking on a natural gas barbecue is clean, economical and convenient. It provides instant heat with a turn of a dial which distributes evenly across the barbecue plates. A gas barbecue gives control and accuracy allowing the cook to create delicious meals easily outdoors.

DIRECT HEAT This method is when the food is cooked directly over the burners with hood open. It’s used for searing and best for food that requires short cooking times such as steaks, sausages or burgers.

INDIRECT HEAT This is used with hooded barbecues when lower temperatures and longer cooking times are required. It’s best for large cuts or joints of meat and poultry on the bone. The interior heat circulates around food, cooking it without burning. The burners directly under the food are switched off, while burners around the food are left on. Most modern barbecues have thermometers built into the lid – so it doubles as an oven when hood is closed.

RESTING After the heat of the barbecue, resting meat and poultry helps redistribute the juices inside the flesh. Factor in at least 10-30 minutes depending on what you are cooking.

Pop’s famous bbq skewers Perfectly seared with natural gas.

Natural gas - Naturally part of every day.