ED T O V S A BY YO U
CONTEN
TS
One Pan Roast Herb Chicken
Barbeque Fish
Mouthwatering Chargrilled Tandoori Lamb Shazlicks
Stuffed Mushrooms
Cuban Style Pulled Pork
Luscious Lulu Brie
BBQ Haloumi & Corn Salad
Sticky BBQ Chicken Thighs
K AY L E E N S T E V E N S
C AT H E R I N E R O B E R T S
BBQ Sesame Schnitzels DEBBIE OLLIVER
SACHA PECH
BEN PETERSON
SHARON MONAGHAN
LUCIA HIGGINS
LEANNE ALDER
D AV E R O M A N I S
Greek Chargrilled BBQ Chicken
Sweet corn on the BBQ
Jerk Chicken
Sweet Chicken BBQ with Papaya Salad
Passionfruit Marinade
Rosemary Beef Skewers
PHIL GILMORE
LEANNE MERKS
SAMMI MASTERS
E VA G E R A R D O
R A C H E L A M A N AT I D I S
BELINDA BURNS
01 One Pan Roast Herb Chicken B Y C AT H E R I N E R O B E R T S MID K WEE L MEA
INGREDIENTS
METHOD
WHOLE CHICKEN
1. Butterfly the whole chicken.
125G UNSALTED BUTTER, SOFTENED
2. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
1TBSP OLIVE OIL
3. Flip the chicken over, breast side up and set on lined baking tray. Ensure the chicken is sitting flat.
1 TBSP PARSLEY FINELY CHOPPED
4. Separate the skin from the meat over breast, thigh and drumstick areas.
2 GARLIC CLOVES MINCED
5. Combine the flavoured butter ingredients. Mash with fork until all well combined.
ZEST OF ONE SMALL LEMON 1 TBSP LEMON JUICE PINCH SALT AND BLACK PEPPER POTATOES CARROTS BRUSSEL SPROUTS
6. Spread 2/3 of mixture under the chicken skin and spread remaining butter mixture all over chicken 7. Place prepared vegetables around the chicken and drizzle everything with olive oil. 8. Sprinkle chicken and vegetables generously with salt and some black pepper to taste. 9. Cook on a preheated BBQ for one hour or until cooked.
06 02
Barbeque Fish B Y K AY L E E N S T E V E N S
INGREDIENTS
METHOD
WHOLE FISH
1. Slice fish through the middle and place on the foil.
LARGE ONION, SLICED
2. Place half of the onion, tomato and lemon inside the fish.
2 TOMATOES, SLICED
3. Season with lemon pepper, garlic salt, salt and pepper,
1 LEMON, SLICED LEMON PEPPER GARLIC SALT SALT AND PEPPER FOIL
4. Place remaining onion, tomato and lemon on top of the fish. 5. Wrap the whole fish in the foil. 6. Place on BBQ and cook until fish is cooked.
03 BBQ Sesame Schnitzels BY DEBBIE OLLIVER
For a healthier option than the standard deep fried schnitzel, these bbq sesame schnitzels are light, tasty and addictive.
INGREDIENTS
METHOD
8 CHICKEN TENDERLOINS
1. Marinate the chicken in the lemon juice and soy sauce.
2 SLICES OF RYE BREAD, TOASTED AND CRUSHED TO MAKE BREADCRUMBS
2. Place flour on a plate and combine with salt and pepper.
3 TBSP SESAME SEEDS
4. Mix breadcrumbs and sesame seeds and place in shallow dish.
PLAIN FLOUR (FOR DUSTING)
5. Prepare each chicken tenderloin by coating in flour, then dipping in the egg, then coating in the breadcrumb mixture.
EGG
3. Beat egg and place in a shallow dish.
1 TBSP SOY SAUCE
6. Generously spray each side of the schnitzels with olive oil spray.
1 TBSP LEMON JUICE
7. Grill the schnitzels at about 200 degrees of indirect heat for about 10 minutes on each side, or until cooked. Enjoy!
OLIVE OIL SPRAY
04
Mouthwatering Chargrilled Tandoori Lamb Shazlicks BY SHARON MONAGHAN
INGREDIENTS
METHOD
SHAZLICKS
MARINADE
1-1.5KG DICED LAMB SHOULDER
1/2 TSP CAYENNE PEPPER
METAL OR BAMBOO SKEWERS THAT HAVE BEEN PRE-SOAKED IN WATER
1/4 TSP NUTMEG
RED CAPSICUM CUT INTO CHUNKS
1 DESSERT SPOON GRATED GINGER
BROWN ONION CUT INTO CHUNKS
4 CLOVES OF FINELY CHOPPED GARLIC
ZUCCHINI CUT INTO CHUNKS
3 TABLESPOONS LEMON JUICE
2 TBSP VEGETABLE OIL
1 TABLESPOON MALT VINEGAR
3 TBSP BUTTER
2 TABLESPOONS VEGETABLE OIL 3 TABLESPOONS BUTTER GOOD PINCH OF SEA SALT
1. Mix all the marinade ingredients together with the lamb and marinate overnight. 2. Remove lamb from fridge 1/2 hour before cooking & mix in the vegetable oil only - leave butter for basting as they cook. 3. Thread lamb, onion, capsicum & zucchini. 4. Cook over coals until charred on outside, turning & basting with the melted butter as you go.
05
Stuffed Mushrooms BY SACHA PECH
THE KKY BRE ON I EDIT
INGREDIENTS
METHOD
LARGE FLAT BOTTOM MUSHROOMS
1. Remove stalks from mushrooms
GARLIC BUTTER
2. Cook bacon and tomatoes on a frypan
DICED BACON
3. Spread each mushroom cup with garlic butter and cook bottom down on BBQ
EGGS DICED TOMATOES MOZZARELLA CHEESE
4. When cooked through, stuff mushrooms with bacon and tomato mix 5. Crack an egg into each mushroom cup and place on BBQ 6. Close lid of BBQ and wait until egg is cooked 7. Cover with mozzarella cheese 8. Close lid of BBQ and wait until cheese is melted
06 Cuban Style Pulled Pork BY BEN PETERSON
INGREDIENTS
METHOD
1 PORK SHOULDER
1. Mix spice rub ingredients together and apply half to the pork shoulder. Allow to sit for up to two hours.
SPICE RUB: SALT GROUND CORIANDER CUMIN TURMERIC
2. Combine the other half of the spice rub mix with orange juice, lime juice, bay leaves and fresh coriander. Reserve half the marinade. 3. Place pork and remaining marinade in a zip lock bag or marinating dish and refrigerate overnight.
DRIED OREGANO
4. In smoker or bbq, slow roast pork for eight hours or until falling apart.
CINNAMON
5. Pull pork and spread out on baking tray. Cover with reserved marinade and put under grill/broiler until pork starts to crisp. About 5 minutes.
1 BUNCH FRESH CILANTRO/ CORIANDER 2 BAY LEAVES 2 CUPS OF ORANGE JUICE 4 LIMES
6. Serve with buns, Swiss cheese and pickles. Or serve with rice, blackbeans and tortillas.
Luscious Lulu Brie
07
BY LUCIA HIGGINS
INGREDIENTS
METHOD
1 WHEEL BRIE 8-12 OZ
1. Preheat BBQ
60G CRAISINS
2. Place a square of baking paper on top of a piece of foil. Place cheese wheel on top of baking paper.
60G PECANS 50G BROWN SUGAR OR REAL MAPLE SYRUP 50G SOFT BUTTER BAGUETTE OR DINNER ROLLS TOASTED IN BBQ OR CRACKERS
I like a little more sauce so I up the sugar and butter! The par-baked rolls store well in freezers of boats and caravans, cook as per instructions and make a deluxe presentation. I A’ S LU C I P T TO P
TIP: The paper keeps it from sticking to foil but not critical. 3. Mix butter and brown sugar into paste. 4. Spread butter and sugar mix on top of cheese and then sprinkle with craisins and pecans. 5. Wrap up into parcel of foil. 6. Place on small tray, or place on cooler section of the BBQ and bake for 1417 minutes or until cheese starts to melt. TIP: It looks like its ballooning up when melted. 7. Remove from bbq and allow to cool at least 5 minutes. 8. Serve with fresh baguette, or rolls. Note. If you don’t have craisins, you can use cranberry sauce and 50ml of maple syrup with butter.
08
O V E G LY ND FRIE
BBQ Haloumi & Corn Salad
BY LEANNE ALDER
INGREDIENTS
METHOD
HALOUMI
1. Cut haloumi and capsicum into chunks.
CORN ON THE COB
2. Grill haloumi, corn on the cob and capsicum on BBQ until cooked.
CAPSICUM
3. Cut corn off the cob and combine all ingredients on a platter.
TOMATOES ROCKET
4. Drizzle with olive oil and lemon.
09 Sticky BBQ Chicken Thighs B Y D AV E R O M A N I S
INGREDIENTS
METHOD
2 KILOS OF CHICKEN THIGHS (SKIN ON )
1. Marinate chicken thighs in buttermilk for 24 hours
BUTTERMILK MARINADE 3 CLOVES CRUSHED GARLIC 3 TBSP HONEY
2. Remove chicken from buttermilk 3. Mix remaining ingredients then marinate chicken thighs for at least two hours 4. Chargrill on barbecue 5. Serve with your favourite salads and a garlic aioli or Greek yogurt
200ML COCA COLA 2 TBSP SOY SAUCE JUICE OF 1 LIME JUICE OF 1 LEMON 2 TBSP SMOKY PAPRIKA 2 TBSP BARBECUE SEASONING 2 SPRIGS OF ROSEMARY 2 SPRIGS OF THYME SALT AND PEPPER
TO P TIP
Marinating in buttermilk guarantees juicy, succulent chicken
10 Greek Chargrilled BBQ Chicken BY SAMMI MASTERS
INGREDIENTS
METHOD
3 KG CHICKEN THIGH FILLETS
1. In food processor, process onion until liquid.
4 ONIONS
2. Strain through a sieve, then discard the pulp.
1/4 CUP LEMON JUICE 3 TBSP SOY SAUCE 2 HEAPED TSP SALT AND GRIND PEPPER (TO TASTE) 1/2 TSP OREGANO
3. Add remaining ingredients (excluding chicken) to onion juice and blend throughly. 4. Marinate chicken pieces in mixture overnight. 5. When ready to cook, take chicken out one hour before cooking.
1/2 TSP CAYENNE PEPPER
6. Strain marinade.
1/2 TSP CORIANDER POWDER
7. Cook on a very hot charcoal grill.
1/4 CUP OLIVE OIL 1/4 CUP LIQUID SMOKE
11
O V E G LY ND FRIE
Sweet corn on the BBQ
BY LEANNE MERKS
INGREDIENTS
METHOD
CORN ON THE COB
1. Mix garlic paste with melted butter.
MELTED BUTTER
2. Grill haloumi, corn on the cob and capsicum on BBQ until cooked.
GARLIC PASTE
3. Cut corn off the cob and combine all ingredients on a platter.
SALT AND PEPPER
4. Drizzle with olive oil and lemon.
12 Jerk Chicken BY PHIL GILMORE
INGREDIENTS
METHOD
6 BONELESS, SKINLESS CHICKEN BREASTS OR 6-8 BONELESS, SKINLESS THIGHS
1. Combine all marinade ingredients together in a food processor or blender and pulse until well blended.
MARINADE 5 TBSP OIL JUICE OF 4 LIMES 2 GREEN ONIONS, ROUGHLY CHOPPED 4 HABANERO CHILE’S (STEMS AND SEEDS REMOVED), ROUGHLY CHOPPED 4 TSP MINCED GARLIC 1 TBSP FRESH THYME, FINELY CHOPPED 1/2 TSP GROUND GINGER 1 TSP BROWN SUGAR 1/2 TSP GROUND ALLSPICE 1 TSP SALT 1/4 TSP BLACK PEPPER TO SERVE CHOPPED CORIANDER
2. Reserve 1/4 cup of the mixture in a small bowl. 3. Transfer remaining mixture into a large resealable bag along with the chicken. Seal bag and chill for 3-8 hours. 4. Grease and preheat grill. Remove chicken from bag, discard the bag and remaining marinade. 5. Grill chicken 5-6 minutes on each side. 6. Brush reserved sauce over the chicken and grill 2-3 minutes longer on each side or until cooked through (large chicken breasts may need some additional grilling time). 7. Garnish with chopped coriander if desired and serve immediately. Next level delicious!
Sweet BBQ Chicken with Papaya Salad
13
B Y E VA G E R A R D O
INGREDIENTS
METHOD
3-4 PC CHICKEN FILLET
1. Wash and peel green papaya, remove the seeds then shred
COOKED RICE
2. Wash the shredded papaya again and set aside
CHICKEN MARINADE
3. Mix together the ingredients for the green papaya salad (excluding fish sauce, sugar, lime juice) together in a large bowl and set aside.
4 TABLESPOONS OF SOY SAUCE 3 TABLESPOONS OF SUGAR
4. Combine the sugar, fish sauce, lime juice into small bowl stirring to dissolve sugar, then pour over the green papaya salad, mix and set aside.
2 MEDIUM CLOVES OF GARLIC CRUSHED 5. Combine ingredients for chicken marinade and marinate chicken for 2 hours 1 SMALL LEMON JUICE PINCH OF BLACK PEPPER
GREEN PAPAYA SALAD 1 GREEN PAPAYA 1 SMALL CARROT, SHREDDED 1 SMALL RED AND GREEN CAPSICUM, CHOPPED INTO PIECES 1 SMALL RED ONION, SLICED SMALL PIECE OF GINGER, PEELED AND SLICED INTO PIECES 3 CLOVES OF GARLIC SLICED 1/2 CUP OF RAISINS 3 TBSP OF FISH SAUCE 3-4 TBSP LIME JUICE 1 1/2 TBSP OF RAW SUGAR
DIPPING SAUCE 4 TBSP SOY SAUCE FINELY DICED ONION 1 FRESH CHILLI, SLICED
6. Cook the chicken on the BBQ for 10 to 15 minutes, until cooked through. 7. Serve with rice, papaya salad and dipping sauce.
14
Passionfruit Marinade
B Y R A C H E L A M A N AT I D I S
INGREDIENTS
METHOD
1 CUP PASSIONFRUIT PULP
1. Mix passionfruit pulp, lime and orange juice, garlic, ginger, thyme, rosemary and salt
2 TBSP LIME JUICE 1/4 CUP ORANGE JUICE
2. Reserve half the mixture and store in the fridge.
1 LARGE CLOVE GARLIC, CRUSHED
3. Add diced chicken to the other half of the mixture and leave in the fridge to marinate.
1 TSP GRATED GINGER 1/2 TSP THYME FRESH OR DRIED 1/2 TSP FINELY CHOPPED ROSEMARY PINCH SALT AND PEPPER 1 KILO DICED CHICKEN PIECES BREAST OR THIGH FILLETS WILL DO
4. Barbecue on a hot grill , brushing on the extra marinade as you go!
15 Rosemary Beef Skewers BY BELINDA BURNS
INGREDIENTS
METHOD
MEATBALL MIXTURE
1. Mix all ingredients in a bowl
500G BEEF MINCE
2. Roll mini meatball shapes in plain flour and spray with cooking oil and grill on BBQ till cooked through.
1 EGG 1 TSP ONION POWDER
1/3 CUP BREADCRUMBS
3. To assemble meatball skewer for serving add one leaf of mild baby spinach, a cherry tomato and small wedge of cheddar cheese on top of meatball and secure with a strong sprig of washed fresh rosemary pushed into the meatball to make the skewer.
1 TSP CHOPPED CHIVES
4. Serve with a BBQ dipping sauce.
1/2 TSP MINCED GARLIC 1 TBSP RICH TOMATO SAUCE
1 TSP DRIED MIXED HERBS SEASON SALT AND PEPPER BABY SPINACH CHERRY TOMATOES ROSEMARY SPRIGS CHEDDAR CHEESE
TIP: They look very presentable on a platter.
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