Care To Cook, with Adrienne Court

BBQ Anytime!

Barbecues are always cheerful and these days you can even have them outdoors, at the beach, or in the backyard on fine days. If cooking outdoors is too hard, try a special griddle pan which will cook these meat dishes almost as well. Equipment is more portable these days, and easier to clean, so there’s no excuse not to enjoy yummy barbecued food through the year. It’s a quick and easy meal option for weekdays, when you don’t feel like cooking a big meal, or weekends, when you can relax and catch up with loved ones. Make BBQs a shared experience by asking friends to provide their favourite meat or vegetable dish, salad or dessert. A selection of meats, fish or shellfish, salads, and vegetables prepared ahead of time ensures that your barbie will be stress free and fun. You can cook just about anything on the BBQ, so be creative!

Ideas for year round barbecues by Levin foodie and occupational therapist Adrienne Court.

CHILLI LIME CHICKEN SKEWERS

These skewers are marinated for a least 6 hours prior to cooking (preferably overnight), and therefore can be made the day before. Quick to prepare and easy to cook, they are healthy and full of lovely Caribbean style flavours. 6 boneless skinless chicken thighs, each cut into 4 pieces 2 spring onions 1 handful flat leaf parsley 2 garlic cloves, chopped ¼ tsp cayenne pepper 3 tbsp lime juice 3 tbsp olive oil

Lime Chilli Sauce

3 tbsp lime juice 2 tbsp olive oil 3 tbsp finely chopped flat leaf parsley 2 tsp finely chopped rosemary 1 large red chilli, finely chopped 4 spring onions, thinly sliced

At least 6 hours before cooking (or previous night)

Put the chicken into a ceramic dish or bowl. Put spring onion, parsley, garlic, cayenne pepper, lime juice and olive oil into food processor; process to a paste. Rub all over the chicken. Cover and refrigerate for at least six hours or overnight.

40 minutes before cooking

To make the lime chilli sauce, combine all ingredients in a bowl. Pour over 125ml boiling water, stir to combine and set aside. Soak some wooden skewers for 30 minutes. Remove chicken from fridge 30 minutes before serving. Thread chicken onto the skewers (three pieces on each). Preheat BBQ grill to high. Cook skewers for 8-10 minutes or until cooked through, turning often. Spoon sauce over the skewers to serve.

DIJON GRILLED PORK CHOPS

A delicious option to serve as part of your BBQ meal. Marinated for at least 8 hours (preferably overnight), these can be prepared the day before cooking. This succulent, sweet and tangy pork should be cooked quickly on the BBQ. Keep basting with the reserved marinade to ensure coverage while cooking.

6 tbsp Dijon mustard 6 tbsp brown sugar 3 tbsp apple juice 3 tbsp Worcestershire sauce 2 tbsp fresh ginger, grated 4 ‘bone in’ pork chops.Mix mustard, brown sugar, apple juice and Worcestershire sauce together in a bowl until marinade is smooth. Add grated ginger and stir to combine. Pour two-thirds of the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight. Cover the bowl with the remaining marinade and refrigerate. Remove pork chops from marinade. Preheat grill for medium heat and lightly oil the grate. Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the centre (4-5 minutes per side). Let pork stand for 5 minutes before serving.

HONEY MUSTARD KUMARA SALAD

This is a wonderful combination of kumara, corn, red onion, spinach and eggs lightly tossed in a honey mustard dressing.

800g kumara 2-3 cups frozen corn kernels 1 red onion, finely sliced 3 cups baby spinach 3 hard boiled eggs, peeled and quartered ½ cup honey mustard dressing (I use Eta Lite and Free)

Cook kumara in boiling water until tender, drain and set aside to cool. Roughly chop and place in a serving dish. Cook frozen corn kernels for 2-3 minutes in the microwave or saucepan until cooked. Drain any excess water. When kumara and vegetables are cold, toss gently together with onion, baby spinach and eggs. Just before serving, toss through honey mustard dressing.

TIP!

Potato can be substituted for the kumara and if preferred mesculin mix or rocket can replace the spinach.

TOMATO AND CHEESE SALAD WITH BALSAMIC VINAIGRETTE

This salad is quick and simple to make, to provide an additional dish for your BBQ. Although it sounds extremely simple, it has wonderful flavours of tomatoes, onions, cheese and basil and will add a special element to your meal. Brown onions can be used if you don’t have red (however I much prefer red). You can choose from cheddar cheese, mozzarella or feta cheese, and if you are not keen on basil leaves, substitute these with parsley or rocket instead.

4 large tomatoes 1 small red onion, thinly sliced 250g cheddar, mozzarella or feta cheese, sliced (I prefer feta) 3-4 tbsp torn basil leaves Basil vinaigrette (I used Eta Balsamic Lite and Free)

On a platter arrange slices of tomatoes, onion rings, and cheese. Scatter over basil leaves and the drizzle generously with the balsamic vinaigrette. Serve soon after making.

CRUNCHY COLESLAW

This coleslaw combines edamame beans, carrots, red pepper, cabbage, ginger, crispy noodles and sesame seeds, brought together with a coleslaw dressing. This salad is delicious served with your choice of meat, chicken or fish. When toasting the sesame seeds spread over a tray under a preheated grill, but be sure to watch them as they can burn quickly.

350g edamame beans – frozen 2 carrots – thinly sliced 1 red pepper – sliced thinly 4 cups finely shredded cabbage 1 tbsp minced ginger ½ cup coleslaw dressing – store bought (I use Eta) 140g packet crispy noodles 3 tbsp toasted sesame seeds Cook frozen edamame beans as per instructions on bag. Drain and set aside to cool. In a bowl, toss together the cabbage, ginger, carrots, red pepper and cooled edamame beans. Just before serving mix through the dressing and lastly the crispy noodles and sesame seeds.