BBQ Recipes – Entertaining at Home

Autumn has arrived and while the days are still warm, why not make the most of your backyard by throwing a barbeque. Fire up the hot plates, grab a group of friends and cook them a feast with these delicious recipes.

PHOTOGRAPHY STEPHEN WALTON GLASSWARE RSN AUSTRALIA FOOD RECIPES SHARED AFFAIR

BURGER SLIDER TRIO

SERVES 12 OF EACH BURGER

PULLED PORK SLIDERS

INGREDIENTS 1.2kg Pork shoulder 700ml Coke Zero 700ml Pulp free orange juice 4 tbsp Texan spice mix 1 x Red cabbage, thinly sliced 1 x Bunch shallots, thinly sliced 2 x Granny Smith apples, cut into matchsticks 1 x Jar of chipotle aioli 12 x Slider buns

METHOD 1. Preheat oven to 150°C 2. Place pork shoulder (skin side up) into a deep roasting tray with the Coke Zero, orange juice and spice mix 3. Cover tightly with foil and bake in oven for four hours 4. Remove pork from pan, discard skin and use two forks to shred your meat 5. Skim any fat from pan juices, then place in a saucepan 6. Reduce sauce on stove top to a medium heat for 20 minutes or until thickened and slightly syrupy 7. Combine meat and sauce 8. Place cabbage, shallots and apple with enough chipotle aioli to coat 9. Mix well 10. Build your slider with a generous amount of pulled pork and top with slaw

MOROCCAN LAMB SLIDERS

INGREDIENTS 1kg Lamb mince 1 x Bunch flat leaf parsley, finely chopped 2 tsp Ground cumin 2 tsp Ground coriander 1 ½ Cups dried bread crumbs (packet is fine) 4 x Eggs 1 ½ x Cups Greek yoghurt 1 x Bunch mint, finely chopped 1 x Lemon, zest and juice Salt and pepper 1 x Jar of store bought ajvar (capsicum relish available at supermarkets and delis) 12 x Slider buns

METHOD 1. Place lamb, parsley, cumin, coriander, bread crumbs, eggs and a good amount of salt and pepper in a bowl 2. Use your hands to combine ingredients thoroughly 3. Shape mince mixture into 12 patties 4. Make patties slightly larger than your slider buns as they will shrink when cooked 5. BBQ patties for approx. three minutes each side for medium 6. To make mint yoghurt, combine yoghurt, mint, lemon juice and zest, salt and pepper in a bowl 7. Mix well 8. Build your slider with a tablespoon of ajvar on the base, next the lamb pattie, then a good dollop of mint yoghurt

PORTUGUESE CHICKEN SLIDERS

INGREDIENTS 2 x Large chicken breasts 3 tbsp Piri Piri spice mix 1 x Baby cos lettuce, shredded 1 x Whole sliced cheese 1 x Tub whole egg mayonnaise 12 x Slider buns

METHOD 1. Slice each chicken breast diagonally and into six fillets 2. Place chicken and Piri Piri into a zip-lock bag and work well with your hands to thoroughly coat in spice mix 3. Set aside to marinate for ten minutes 4. Grill chicken on BBQ for one minute each side or until cooked through and lightly charred 5. Build your slider with a good dollop of mayonnaise, some shredded lettuce, chicken fillet and cheese

PORK RIBS

INGREDIENTS 3 x Racks of thick-cut pork ribs 1 x Litre beef stock 700ml Pulp free orange juice 2 tbsp Brown sugar 500ml Good quality smokey BBQ sauce 2 x Sticks of lemon grass, bruised 6 x Cloves of garlic, peeled 1 x Thumb-sized piece of ginger, cut into four 4 x Star anise 8 x Kaffir lime leaves

METHOD 1. Preheat oven to 150°C 2. Place ribs in a deep roasting dish 3. Combine all other ingredients in a bowl and pour over the ribs 4. Cover tightly with foil. Bake in oven for four hours 5. Remove your ribs from pan and set aside 6. Pour pan juices into a saucepan and reduce on stove top on medium heat for 20 minutes or until reduced and syrupy 7. Grill your ribs (bone side up) on BBQ until charred. Slather over your sticky BBQ sauce

SPICED PRAWNS

INGREDIENTS 24 x Large green prawns, shells on 2 tbsp Ground cumin 3 tbsp Ground coriander 3 tbsp Smokey paprika 2 tbsp Turmeric 2 tbsp Olive oil 24 x Wooden skewers, soaked in water overnight

PREPARATION 1. Place prawns, spices and olive oil in a large zip-lock bag 2. Use your hands to work mixture until all prawns have an even coating of spices 3. Refrigerate overnight

METHOD 1. Thread prawns onto soaked skewers through the tail, making sure the skewer goes firmly into the prawn’s head 2. Grill on BBQ until prawns have changed colour to bright orange

CHORIZO AND TOMATO SALAD

INGREDIENTS 3 x Spanish chorizo, sliced into 1cm rounds 3 x Punnets baby roma tomatoes, quartered 1 x Small Spanish onion, thinly sliced 4 x Cloves of garlic, thinly sliced 1 x Bunch flat leaf parsley, chopped finely 5 tbsp Sherry vinegar

METHOD 1. Arrange tomatoes and Spanish onion in serving dish 2. Heat a good lug of olive oil in a frying pan 3. Fry off chorizo until edges start to crisp 4. Add sliced garlic and fry for another minute until garlic is fragrant 5. Add vinegar to the pan and remove from heat, mixing well 6. Pour your chorizo and warm vinaigrette over tomatoes, sprinkle over parsley and toss well to combine

Chorizo and tomato salad TIP: Soak your skewers in water overnight, so when you cook the skewered prawns on the BBQ the skewers don’t burn

Cabbage, carrot and coriander slaw

CHARRED CORN WITH CHILLI LIME BUTTER

INGREDIENTS 12 x Cobs of corn 250g Butter 3 x Zests of limes 2 x Large red chillies, finely chopped 1 x Block of feta cheese

METHOD 1. Peel back husks of corn, removing all silks 2. Tie husks back at base to make a handle to hold corn cobs 3. Grill your corn on BBQ for 20 minutes, turning regularly 4. Meanwhile, melt butter in a small saucepan 5. Add lime zest and chilli, infuse for one minute, then remove from heat 6. When corn is charred, remove from BBQ, brush each cob generously with chilli, lime butter and arrange on a serving platter 7. Crumble over feta and serve immediately

CREAMY POTATO AND BACON SALAD

INGREDIENTS 2kg Chat potatoes, cut into 2cm cubes 600g Bacon, diced 1 ½ Cups of whole egg mayo 1 ½ Cups of sour cream 1 x Bunch shallots, finely chopped 4 tbsp Wholegrain mustard

METHOD 1. Place potatoes in a large saucepan 2. Cover with cold water 3. Bring to the boil over high heat 4. Reduce heat to medium and cook potatoes uncovered for three to four minutes or until tender when pierced with a skewer 5. Drain. Transfer to a bowl 6. Fry off bacon in a skillet until crispy 7. Combine bacon, mayo, sour cream, shallots and mustard 8. Pour over potatoes and mix well

CABBAGE, CARROT AND CORIANDER SLAW

INGREDIENTS ½ Small red cabbage, finely shredded ½ Small white cabbage, finely shredded 3 Carrots, peeled and julienned or grated 1 x Bunch shallots, finely chopped 1 x Bunch coriander, roughly chopped (reserving a few sprigs for garnish) ¼ Cup of white wine vinegar 1/8 Cup of olive oil 1 tbsp Soy sauce 1 tbsp Brown sugar 1 tsp Dried chilli flakes ½ tsp Sesame oil

METHOD 1. To make dressing, combine vinegar, oil, soy sauce, brown sugar, chilli flakes and sesame oil in a jar and shake well to dissolve sugar 2. Place all salad ingredients in a bowl, pour over dressing and mix well 3. Garnish with reserved coriander leaves

PREP

Preparation is key. Write a list of all your ingredients and jobs that need to be done around the house. Prepare as much of the food as you can the night before.

FOOD

There is nothing worse or more frustrating than shopping the morning of and not having a key ingredient in stock. Do as much of the shopping you can the day before. When marinating meat, also plan to do this the day before so the flavours can really melt into the meat.

DRINKS

Have chilled drinks ready for when your guests arrive. A crisp cold pale ale or a glass of sparkling is a great drink on arrival. Filtered water in large glass decanters filled with fruits, herbs or celery sticks look good and add a refreshing flavour for everyone to enjoy.

SETTING

Autumn is a great time of year to have a BBQ with family and friends. And as Easter is only a stone’s throw away, style your backyard with Easter decorations; organise outdoor games and run an Easter egg hunt for the little ones to enjoy.

EST 2010