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Welcome to the BBQ Whisperers Cookbook
This BBQ cookbook is designed to help people get the most out of the BBQ. The recipes come from the BBQ Whisperers series of three self-contained classes that are both demonstration and hands on. The classes provide professional tips on the classics and the opportunity to learn some new recipes for the barbie that will amaze friends and family! This series of cookbooks has been developed for those that benefits of our down to earth, practical approach to cooking instruction and culinary skill development. The cookbooks also allow those who have been to our classes to expand thier range of dishes so they can show off at home at dinner parties, spend time exploring cooking with the kids or simply keep the family fed with new some new day to day dishes. The recipes on this CD are (mostly) organized alphabetically, with matching side dishes and condiments included next to the recipe they refer to where possible. Generally, where a word is in italics, it means that there is a definition for your reference in the Glossary at the back. Also included are a Weight ConversionTable from Metric to Imperial, and a Temperature Conversion Table. Other books in the series include: Authentic Asian Delicious Desserts Easy European Kids Cook
Meat Game and Poultry Sensational Seafood Versatile Vegetarian
More details about who we are and what we do can be found at our website: http://www.BBQwhisperers.com.au
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Contents
Welcome to the BBQ Whisperers Cookbook ........................................................................................................................................................... 3 Contents ............................................................................................................................................................................................................................................. 4 BBQ Beef Skewers with Ranch Dressing ....................................................................................................................................................................... 6 BBQ Prawns with Tomato and Caper Salsa ................................................................................................................................................................ 8 BBQ Caramelised Onion Tart with Goats Cheese ............................................................................................................................................... 11 BBQ Chicken Quesadillas ..................................................................................................................................................................................................... 14 BBQ Chilli and Lime Squid Hoods with Glass Noodles and Coriander................................................................................................. 16 BBQ Rack of Lamb with Garlic Mashed Potato and Baked Carrots ......................................................................................................... 17 BBQ Ricotta Al Fungi (Stuffed Mushrooms with Ricotta and Basil) ........................................................................................................ 20 BBQ Roasted Eggplant and Tahini Dip ....................................................................................................................................................................... 21 BBQ Roast Vegetables ............................................................................................................................................................................................................ 23 Drunken Strawberries FlambÊ with Vanilla Cream ............................................................................................................................................ 25 Fresh Oysters with a Range of Condiments ............................................................................................................................................................ 26 Grilled Lamb Cutlets with Grilled Baby Potatoes and Rocket Lettuce ................................................................................................. 29 Grilled Red Capsicums, Red Onions and Pumpkin with Eggplant Dipping Sauce ...................................................................... 32 Grilled Salmon Skewers with Wasabi Butter ........................................................................................................................................................... 34 Grilled Tasmanian Scallops, Marinated in Olive Oil, Chilli, Lime and Coriander, Served in the Shell............................... 38 Kangaroo Salad with Green Beans, Grilled Eschalots, Watercress and a Red Wine Vinaigrette.......................................... 39 Kangaroo Salad, Grilled and Served with a Tomato and Chilli Relish and Fresh Coriander .................................................. 40 Nasi Goreng ................................................................................................................................................................................................................................... 43 Oregano, Garlic and Chilli Flattened Chicken (Portuguese Style) with Coleslaw Salad ........................................................... 44 Patatas Alioli (Potatoes with Garlic Mayonnaise) ................................................................................................................................................ 47 Pimientos Con Anchoas (Red Capsicum with Anchovies) ........................................................................................................................... 49 Salmon Fillets Baked in Banana Leaves ...................................................................................................................................................................... 51 Roasted BBQ Kangaroo with Baby Beetroots, Capers and Red Wine Vinegar ................................................................................ 52 Thai Beef Salad............................................................................................................................................................................................................................. 53 Thai Squid Salad with Mint, Coriander, Cucumber and a Red Chilli Dressing ................................................................................ 56 Threaded Chicken Skewer with Preserved Lemon ............................................................................................................................................ 59 Tomato and Bocconcini Bruscetta ................................................................................................................................................................................ 61 Whole BBQ Baked Snapper with Mediterranean Marinade ......................................................................................................................... 63 Salad Recipes ................................................................................................................................................................................................................................ 65 Caesar Salad .................................................................................................................................................................................................................................. 66 Š BBQ Whisperers 2006 - 2015
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Pasta Avocado Salad ............................................................................................................................................................................................................... 69 Potato Salad .................................................................................................................................................................................................................................. 71 Three Leaf Green Salad with Cherry Tomatoes .................................................................................................................................................... 73 Tips for Roasting Large Joints of Meat ........................................................................................................................................................................ 75 Alioli (Garlic Mayonnaise) ..................................................................................................................................................................................................... 77 Apple Sauce for Roast Pork ................................................................................................................................................................................................. 78 Bread Sauce for Roast Chicken......................................................................................................................................................................................... 80 Gravy for Roast Beef ................................................................................................................................................................................................................. 81 Honey Glaze for Baked Ham .............................................................................................................................................................................................. 82 Madeira (or Red Wine) Sauce ............................................................................................................................................................................................ 83 Mint Sauce for Roast Lamb ................................................................................................................................................................................................. 85 Roast Vegetables........................................................................................................................................................................................................................ 87 Philosophy and Tips for Authentic Thai Cooking ............................................................................................................................................... 89 Pictorial Glossary of Grocery Items for Thai Cooking ........................................................................................................................................ 94 Glossary of Some Common Asian Vegetables and Groceries .................................................................................................................... 96 Glossary of Terms.................................................................................................................................................................................................................... 102 Weight Conversion Table ................................................................................................................................................................................................. 104 Temperature Conversion Table .................................................................................................................................................................................... 105
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BBQ Beef Skewers with Ranch Dressing
INGREDIENTS SERVES 4 Beef Skewers 500g rump steak 2 x tablespoons olive oil 1 x teaspoon Worcestershire sauce sea salt cracked black pepper Ranch Dressing ½ cup whole egg mayonnaise ½ cup sour cream 1 bunch chives 1 x tablespoon Worcestershire sauce 1 x tablespoon wholegrain mustard 2 x teaspoons water sea salt cracked black pepper
EQUIPMENT BBQ Chopping Board Chef Knife Tongs Small Non-Metallic Mixing Bowl Mixing Bowl Wooden Spoon Skewers
METHOD 1.
Thoroughly wash hands with soap, rinse and dry completely
2.
Trim the steak and cut into cubes
3.
Place the steak, olive oil, Worcestershire sauce, salt and pepper in a non-metallic bowl and mix to combine
4.
Cover and refrigerate for 1 hour
5.
Meanwhile, chop chives
6.
Place the mayonnaise, sour cream, chives, Worcestershire sauce, mustard, water, salt and pepper in a bowl and stir to combine to form dressing
7.
Thread beef cubes onto skewers
8.
Heat BBQ or grill to high heat
9.
Cook the skewers on the BBQ for 1-2 minutes each side or until cooked to your liking
10. Spoon dressing over skewers to serve
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BBQ Beef Skewers with Ranch Dressing
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BBQ Prawns with Tomato and Caper Salsa
INGREDIENTS SERVES 4 16 medium green prawns ¼ cup (60g) salted capers 1 clove garlic 250g cherry tomatoes 1 bunch continental parsley 150g baby rocket 1 lemon 1 tablespoon olive oil for brushing raw prawns 2 tablespoons extra virgin olive oil for salsa sea salt cracked black pepper
EQUIPMENT BBQ Chopping Board Paring Knife Tongs Strainer Pastry brush Mixing Bowls Juicer
CHEF’S TIPS – CAPERS Most supermarkets have the large capers preserved in vinegar. These are not what we want for as they will give a vinegar flavour. Most delis will have green and / or black mini capers preserved in salt these are the ones you want for this dish When cookin like flowers. © BBQ Whisperers 2006 - 2015
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BBQ Prawns with Tomato and Caper Salsa
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BBQ Prawns with Tomato and Caper Salsa
continued
METHOD 1.
Thoroughly wash hands with soap, rinse and dry completely
2.
Peel, remove hard tip and crush the garlic
3.
Rinse, drain and dry the capers on paper towel
4.
Wash and halve the cherry tomatoes, wash the rocket
5.
Wash the parsley bunch, pick leaves and chop
6.
Take the sticker off the lemon and halve across the waist. Ensure there are no seeds in the juice
7.
Remove the rind with a paring knife and discard the husk (the fruit flesh)
8.
Peel the prawns, but leave head and tail intact
9.
Place in a stainless steel bowl, cover and leave in the fridge until required
10. Start BBQ or grill to get to medium heat 11. Brush the prawns with olive oil in the bowl, add the garlic, salt and pepper and toss to coat 12. Cook prawns 1 -2 minutes each side or until cooked through 13. Place in a new mixing bowl with capers, cherry tomatoes, rocket, lemon rind, 2 tablespoons olive oil and lemon juice and toss to coat Its very important to use a clean bowl and new olive oil (not leftover oil from brushing raw prawns) for to come into contact with anything that has had contact with raw seafood, otherwise you and your guests will probably get sick from cross contamination 14. Divide into small bowls to serve BBQ Prawn Skewers 15. If you prefer to serve them on skewers, soak wooden skewers in water for 1hr beforehand (this is so they 16. Follow recipe, just skewer prawns in step 9 instead of leaving intact, and serve as is instead of in small bowls in step 15
TIPS FOR BUYING THE BEST POSSIBLE FRESH SEAFOOD Only buy seafood from reputable, commercial sources. If applicable, check the "sell by" or "use by" date. If it's expired, don't buy it. Make seafood one of your last purchases if buying from the supermarket and always keep it cold. Choose glistening, flawless fish that smells sea breeze clean. A strong, fishy odour generally is not acceptable. Whole fresh fish should have bright, clear and shiny eyes. Scales should be shiny and cling tightly to the skin. Look for bright pink or red gills. Choose fillets that are moist and free of drying or browning around the edges The flesh should be firm and spring back when pressed.
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BBQ Caramelised Onion Tart with Goats Cheese
INGREDIENTS SERVES 2 3 sheets filo pastry 1cm thick round of goats cheese log 50g butter 4 brown onions 1 sprig rosemary 1 bay leaf 2 sprigs flat leaf parsley (also known as continental) ¼ cup olive oil
EQUIPMENT Shallow Frypan Pastry Brush Spatula Tray Mixing Bowls Wooden Spoon Chopping Board Tart Case or Pastry Moulds
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Caramelised Onion Tart with Goats Cheese
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BBQ Caramelised Onion Tart with Goats Cheese continued
METHOD Pastry 1.
Turn BBQ on now, as you want it to be 180°C in about 10 minutes
2.
Thoroughly wash hands with soap, rinse and dry completely
3.
Melt butter on a low heat in the saucepan
4.
With a pastry brush lather filo pastry with melted butter and place next sheet on top. Repeat process until all filo has been used
5.
Put buttered filo on a tray and chill in fridge for a few minutes or until pastry can be handled
6.
Cut pastry into rectangle or circle shapes big enough to fit desired moulds
7.
Mould tart shell by pressing pastry, pushing it into each corner
8.
Place in BBQ for about ten minutes or until golden
9.
Remove from BBQ and allow to cool
Filling 1.
Heat olive oil at low temperature on BBQ
2.
Slice onions thinly and cook in oil with rosemary and bay leaf and cook for 15 minutes or until onion becomes soft and a dark golden brown color is achieved. take your time)
3.
Drain off excess oil
4.
Wash and pick parsley leaves
5.
Put parsley leaves and cooked onion in a mixing bowl
6.
Crumble goats cheese, mix thoroughly and season
Bring it all together 1.
Take pastry out of BBQ
2.
Spoon mixture into tart shells
3.
Flash under salamander / grill to warm if needed
4.
Serve with a drizzle of olive oil and some cracked black pepper
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BBQ Chicken Quesadillas
INGREDIENTS MAKES 4 2 x chicken breast (single) 125g tomatoes (vine ripened or tinned chopped Italian) 250g grated tasty cheese 80g sour cream 8 x flour tortillas cooking spray
EQUIPMENT Chopping Board Small Mixing Bowl Measuring Cup Wooden Spoon Large Non Stick Frypan Spatula Pizza Cutter
METHOD 1.
Thoroughly wash hands with soap, rinse and dry completely
2.
Wash, top and tail, and chop tomatoes into a fine dice
3.
Prepare chicken fillets by removing tough tendons and trim excess fat
4.
Cook the chicken fillets, then let them rest
5.
Fine dice the chicken, add tomato and Mild Salsa, then set aside in fridge until required
6.
Spray one side of a tortilla and place on medium hot BBQ
7.
Place Âź of the salsa mix on the tortilla and spread evenly around the tortilla, using the back of the spoon
8.
Sprinkle 125g of the cheese evenly over the salsa
9.
Place second tortilla on top of the cheese, forming the quesadilla
10. Lightly spray the top side 11. Cook on BBQ on medium-high heat for about 2 minutes, then flip over and cook for another minute or so 12. The quesadilla should be golden brown on both sides, and the cheese in the middle should be melted 13. Using the spatula, take quesadilla off the BBQ and place on cutting board 14. Repeat for rest of ingredients, making another 3 quesadillas 15.
es
16. Serve with sour cream, or more salsa
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Chicken Quesadillas
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BBQ Chilli and Lime Squid Hoods with Glass Noodles and Coriander
INGREDIENTS GREAT STARTER FOR 4 8 cleaned squid hoods 1 packet vermicelli noodles 1 long red chilli 2 limes 1 green onion 1 bunch coriander 2 teaspoon vegetable oil for dressing 2 tablepoons vegetable oil for brushing raw seafood 1 teaspoon fish sauce pepper and sea salt
EQUIPMENT BBQ, Char Grill or Griddle Iron Butter Knife Mortar and Pestle or Small Food Processor Mixing Bowls Wooden Spoon Pastry Brush Zester Tongs Juicer
METHOD 1.
Thoroughly wash hands with soap, rinse and dry completely
2.
Flatten squid tube and slice open along the edge one then score with a butter knife into a fine criss cross pattern
3.
Cut into 2cm wide bite sized strips, place in bowl, cover and place in fridge until required
4.
Thoroughly wash hands with soap, rinse and dry completely
5.
Take sticker off the limes and zest. Set zest aside, retain fruit white skin underneath off as well, as this tends to be quite bitter as will spoil the flavour. A zester is a specialized tool that makes this task easy
6.
Ensure the depression where the stem attaches the fruit to the tree is on the side so you can halve limes y
7.
Wash and pick coriander leaves
8.
Place salt, chilli, pepper and lime zest in mortar and pestle and grind until paste forms
9.
Place noodles in bowl of hot water for 5 minutes or until softened and transparent. Drain and refresh
10. Take bowl of squid out of the fridge 11. Peel and chop green onion and add to the bowl with squid 12. Place lime juice, dressing vegetable oil and fish sauce in a bowl and mix to combine to make dressing 13. Lightly brush squid with separate vegetable oil (not the dressing) and sprinkle with salt mixture paste 14. Cook squid and onion on a high heat for 1 -2 minutes or until squid has curled 15. Place in bowl with noodles, coriander leaves, and dressing and toss to combine Š BBQ Whisperers 2006 - 2015
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BBQ Rack of Lamb with Garlic Mashed Potato and Baked Carrots
INGREDIENTS SERVES 2 2 x 3 bone racks of lamb 200ml milk 100g butter 400g potatoes (Desiree are best for mash) 1 clove garlic 6 - 8 dutch carrots ½ bunch baby rocket lettuce (washed) 2 sprigs fresh thyme pinch nutmeg 1 tablespoon honey 50ml vegetable oil pepper salt
EQUIPMENT Frying Pan Medium Pot Potato Masher Aluminium Foil Chopping Board Strainer / Colander
METHOD 1.
Wash your hands thoroughly and dry them completely
2.
Heat BBQ to 170°C
3.
Wash carrots and place on to a sheet of foil, add honey, thyme and butter
4.
Fold foil into a bag, place into the BBQ and bake for 5 -10 minutes
5.
Meanwhile, from cold water start in medium pot, boil whole potatoes with the skin on, and use a colander to drain when they are cooked so they can air dry. This gives a lighter, fluffier mash
6.
Once the potatoes have cooled a bit, flatten slightly to break skin, peel and return to pot
7.
Add milk and crushed garlic, bring to the boil
8.
Add salt and nutmeg to the potato mix and then mash
9.
For a real fluffy mash, whisk rapidly until smooth or use hand blender for a minute. Cover and set aside
10.
Seal and season lamb on a hot BBQ plate, then roast in BBQ on 170°C. It should take about 25 minutes, depending on your BBQ and how rare you like it. Generally, when cooking lamb, allow 20 minutes per ½ kilo until the racks are browned
11. Once lamb is cooked, allow to rest for about 5 - 10 minutes 12. Meanwhile, place mash on to a plate, add rocket, get carrots ready to add 13. Cut lamb into cutlets and place on top 14. Garnish with carrots and the juice from the carrots
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