While nothing beats the classic snags and steak combo for a summer barbeque, sometimes it’s nice to mix it up a little. We’ve popped some of our favourite recipes together so you can barbeque your days away.
1. Tropical Chicken Skewers
For the chicken, you’ll need:
- • 6 boneless, skinless chicken thighs, each cut into 4 pieces
- • 2 spring onions, chopped
- • 1 handful of flat-leaf parsley
- • 2 garlic cloves, chopped
- • ¼ teaspoon cayenne pepper
- • 2 tablespoons lime juice
- • 2 tablespoons olive oil
- • 8 wooden skewers (soak in water for 30 minutes before cooking)
For the sauce, you’ll need:
- • 3 tablespoons lime juice
- • 2 tablespoons olive oil
- • 3 tablespoons finely chopped flat-leaf parsley
- • 2 teaspoons finely chopped rosemary
- • 1 finely chopped red chilli
- • 4 thinly sliced spring onions
- • 1/3 cup coconut milk
Put the spring onions, parsley, garlic cloves, cayenne pepper, lime juice and olive oil into a food processor and blitz to a paste. Rub it all over the chicken, then pop the chicken in the fridge for 6-8 hours.
Before cooking the chicken, combine all the ingredients for the sauce in a bowl. Add in 125mL of boiling water, then stir to combine.
Thread the chicken onto the skewers, then cook on a high temperature on a preheated grill. Cook for 8-10 minutes, or until cooked through, turning the skewers often. Spoon the sauce over the chicken to serve.
2. Garlic Prawns
- • 85g unsalted butter, softened
- • 3 tablespoons olive oil
- • 1 tablespoon crushed garlic
- • 1 tablespoon finely chopped eschalots
- • 2 tablespoons finely chopped fresh chives
- • salt and freshly ground black pepper to taste
- • 1/2 teaspoon paprika
- • 1 kg uncooked, large fresh prawns, peeled and deveined
- • oil for the barbecue
Preheat barbecue for high heat.
In a large bowl, mix together softened butter, olive oil, garlic, eschalots, chives, salt, pepper and paprika. Add the prawns, and toss to coat.
Lightly oil the hotplate. Cook the prawns as close to the flame as possible for 2 to 3 minutes on each side or until they turn pink.
3. Soy and Sesame Marinated Barramundi
- • 1 cup long-grain white rice
- • 2 tablespoons gluten-free soy sauce
- • 1 teaspoon sesame oil
- • 1 teaspoon ginger, finely grated
- • 4 (150g each) barramundi fillets
- • Spray olive oil
- • 3 spring onions, thinly sliced diagonally
- • 1 Lebanese cucumber, chopped
- • 2 celery stalks, sliced
- • 2 tablespoons mirin seasoning
- • 2 teaspoons sesame seeds, toasted
Cook the rice in a saucepan of boiling water for 10 minutes or until just ready. Drain and set aside. Turn it occasionally with a fork or large metal spoon to release the heat, until cool.
Preheat a barbecue grill or chargrill on medium. Combine the soy sauce, sesame oil and ginger in a shallow dish. Add the barramundi and turn it over to coat both sides. Cook for 3-4 minutes each side or until opaque and the flesh flakes when tested gently with a fork.
Place the rice, spring onion, cucumber, celery and mirin seasoning in a large bowl and toss to combine. Divide among plates and sprinkle with sesame seeds. Put the barramundi on top to serve.
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