It’s a long weekend and there’s no better time to fire up the barbie. Here are some fresh ideas to try.
Avocado and Smoky Prawn Salad
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Serves 4
Ingredients:
3 ripe Shepard avocados
16 large green king prawns, peeled and cleaned, tails intact
2½ tbsp olive oil, plus extra for drizzling
1 garlic clove, finely chopped
Finely grated rind of ½ lemon, juice of 1 lemon
½ tsp smoked paprika
2 corn cobs, husks and silks removed
2 baby cos, outer leaves torn, hearts cut into wedges
½ cup flat-leaf parsley leaves
Buttermilk dressing:
¾ cup well-shaken buttermilk
2 tbsp store-bought mayonnaise
2 tbsp extra-virgin olive oil
2 tbsp finely chopped chives, plus extra to serve
Finely grated rind and juice of ½ lemon, or to taste
1 garlic clove, finely chopped
Method:
Preheat a barbecue or char-grill to medium-high heat. To make the buttermilk dressing, whisk ingredients in a bowl to combine, season to taste.
Combine prawns, oil, garlic, lemon rind, half the lemon juice and paprika in a large bowl, season to taste and stir to combine well. Set aside.
Drizzle corn with a little oil, season to taste and barbecue or char-grill, turning occasionally for 8-10 minutes until tender and lightly charred. Set aside to cool slightly, then when cool enough to handle, slice the kernels from the cobs.
Drain prawns from marinade and barbecue or char-grill, turning occasionally, for 3-4 minutes until cooked through. Transfer to a plate and squeeze over remaining lemon juice.
Combine lettuce, corn, parsley and prawns on a bowl, drizzle with buttermilk dressing to taste. Season to taste and toss to combine, then arrange on a platter.
Halve the avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Thinly slice crossways, arrange over the salad, drizzle with a little extra dressing, scatter with chives and serve.
1 handful of Swiss brown mushrooms, halved or kept whole
2 zucchinis, thickly sliced
1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
1 bunch of spring onions (scallions)
1 bunch of fresh asparagus
1 bunch of broccolini
2-3 tbsp extra virgin olive oil
1 tsp sea salt
1 pinch freshly cracked black pepper
Creamy herb dressing:
½ cup thick unsweetened Greek yoghurt
3 tbsp whole egg mayonnaise
1 tsp Dijon mustard
1 garlic clove, finely grated or crushed
Zest of 1 lemon
1 tbsp fresh lemon juice
3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
1 pinch sea salt, to taste
1 pinch freshly cracked black pepper, to taste
Method:
In a small serving bowl, combine the creamy herb dressing ingredients. Taste for seasoning and adjust as necessary. Set aside until ready to use.
Preheat your barbecue to high heat.
Arrange all the vegetables on a tray. Drizzle with olive oil and sprinkle with salt and a generous amount of freshly cracked black pepper. Toss the vegetables to coat evenly.
Grill the vegetables on the hot barbecue until charred and just cooked to your liking. Aim for a slight crunch, which should take just a few minutes.
Arrange the vegetables on a platter.
Serve alongside the creamy herb dressing for people to help themselves. Or, drizzle the sauce over the vegetables and top with a sprinkling of fresh herbs.
Tips:
Preheating the barbecue helps achieve a nice char and ensures even cooking.
Keep an eye on the vegetables while grilling to prevent overcooking. The goal is to have vegetables with a slight crunch.
This dish is best served immediately to enjoy the grilled vegetables while they’re hot and maintain their crunchiness.
750g pork scotch fillet, trimmed and cut into 2cm pieces
250ml can mild satay sauce
1 tbsp salt-reduced soy sauce
3 tsp fish sauce
Oil cooking spray
450g packet 2½-minute microwave jasmine rice
To serve: Sliced baby cucumbers, coriander sprigs, chopped roasted peanuts and lime wedges
Method:
Reserve one-third cup satay sauce in a small microwave proof bowl. Set aside.
Combine remaining satay sauce, soy sauce and fish sauce in a medium bowl. Add pork and toss until pork is well coated in satay mixture. Cover and refrigerate for 30 minutes (or longer if time permits).
Meanwhile, soak 12 bamboo skewers in cold water.
Thread pork onto soaked skewers. Spray pork with oil.
Preheat a greased barbecue or char-grill pan over medium-high heat. Barbecue or char-grill skewers, turning occasionally, for 10 minutes, or until just cooked through.
Microwave rice following packet directions. Microwave reserved satay sauce for 30 seconds or until warmed.
Serve pork skewers with rice, cucumbers, coriander sprigs, chopped roasted peanuts, lime wedges and warmed satay sauce.
To serve: Pita pockets, garlic dip, beetroot hummus, tabouli, Lebanese cucumber, sliced tomato and baby spinach leaves.
Method:
In a large bowl, combine lamb mince, onion, cumin, harissa paste, parsley and a good pinch of salt and pepper. Mix well. Divide into four portions and shape into burgers. Refrigerate for 30 minutes.
Preheat barbecue or a heavy-based pan to medium. Brush patties with oil and cook for 5-6 minutes on each side, or until just cooked through.
Arrange burgers, bread, dips and toppings on a large platter, and let everyone serve themselves.
Tip:
Part or all of the harissa can be replaced with tomato paste if preferred.
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