700g beef rump steak, cut into cubes
18 baby onions (200g), halved
2 tablespoons olive oil
1/4 cup (60ml) balsamic vinegar
1 tablespoon fresh rosemary leaves
12 lamb cutlets
Flavoured butters are a quick and easy way to add real zing to barbecued meat or seafood. For best results form the butter into a thick sausage-sized log, wrap in cling film and bung it in the fridge.
The following marinades make enough for 4 thick sirloin steaks.
1/4 cup (60g) sour cream
1 tablespoon baby capers, rinsed, drained
2 teaspoons finely chopped fresh dill
2 teaspoons horseradish cream
1 teaspoon lime juice
4 thick salmon fillets (880g)
4 thick blue-eye fillets (1.2kg) – some people call blue-eye a cod; it’s not, and they're idiots
2 tablespoons soy sauce
Grilled corn salsa
2 corn cobs (800g), silk and husks removed
250g cherry tomatoes, halved
1 small red onion (100g), sliced thinly
1 fresh small red thai chilli, sliced thinly
2 medium avocados (500g), chopped coarsely
1/4 cup coarsely chopped fresh coriander
1/3 cup (80ml) lime juice
1 tablespoon olive oil
800g beef sausages, chopped coarsely
1 tablespoon olive oil
1 large brown onion (200g), chopped coarsely
3 cloves garlic, crushed
1 large red capsicum (350g), chopped coarsely
1 teaspoon dried chilli flakes
300g can red kidney beans, rinsed, drained
2 x 400g cans chopped tomatoes
2 tablespoons coarsely chopped fresh oregano
1kg chicken wings
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
1 tablespoon american-style mustard dipping sauce
1 tablespoon american-style mustard
2 tablespoons tomato sauce
1 tablespoon worcestershire sauce
2 tablespoons brown sugar
1.5kg whole chicken
4 fresh small red thai chillies,
chopped finely
1 tablespoon sweet paprika
2 teaspoons dried oregano
2 teaspoons salt
1 tablespoon brown sugar
1/2 cup (125ml) lemon juice
2 tablespoons olive oil
Make sure the barbie has come up to the right temperature before you put anything on it. If the temperature is too low your food will stick and the meat will stew and become tough.
4 frenched lamb cutlets (200g) 'Frenched' means the fatty tail bit of the chop's been cut off
3 lamb fillets (300g)
1 teaspoon cracked black pepper
2 tablespoons olive oil
4 thin lamb snags (320g)
4 small egg tomatoes (240g), halved
4 medium flat mushrooms (320g)
4 baby eggplants (240g), halved lengthways
8 baby brown onions (200g), halved
2 cloves garlic, crushed
200g piece lamb liver, sliced thinly – go on, it's good for ya
2 tablespoons plain flour
2 tablespoons balsamic vinegar
1 tablespoon fresh oregano leaves
12 chicken drumsticks
3/4 cup (80ml) sweet chilli sauce
2 tablespoons lime juice
2 cloves garlic, crushed
1kg large uncooked prawns
2 teaspoons sea salt
1/4 teaspoon chinese five-spice powder
1/2 teaspoon cracked black pepper
4 beef T–bone steaks (1.2kg)
1/3; cup (80ml) worcestershire sauce
1/3; cup (80ml) hot chilli sauce
3 medium potatoes (600g), grated
1 small brown onion (80g), grated
20g butter, melted
3 cloves garlic, crushed
2cm piece fresh ginger (10g), grated
1 1/2 teaspoons chinese five-spice powder
1/4 cup (60ml) orange marmalade
1/4 cup honey (90g)
2 tablespoons soy sauce
1.5kg pork belly ribs
You will need two passionfruit for this recipe.
2 medium mangoes (860g)
1/4 cup (60ml) Malibu — go on, she'll love it
2 tablespoons passionfruit pulp
2 teaspoons brown sugar
1/2 small pineapple (450g)
1/2 cup (125ml) sweet chilli sauce
1 tablespoon soy sauce
1/4 cup (60ml) chinese cooking wine – yep, grandma's sherry'll do the trick
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 tablespoons finely chopped fresh coriander
1.5kg beef spare ribs
600g piece scotch fillet
2 cloves garlic, crushed
1/4 cup (60g) lemon juice
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
200g char-grilled capsicum, cut into strips
12 small flour tortillas
375g jar chunky salsa
guacamole
2 medium avocados (500g)
2 medium tomatoes (300g), seeded, chopped finely
1 small red onion (80g), chopped finely
2 tablespoons lime juice
2 tablespoons coarsely chopped fresh coriander
30g butter
1 medium leek (350g), sliced thinly
2 tablespoons brown sugar
2 tablespoons red wine vinegar
4 thin scotch fillet steaks (500g) – bash 'em with a rolling pin if a little too thick
8 thick slices crusty white bread
2 tablespoons olive oil
60g rocket, trimmed – substitute lettuce if you can't be arsed finding rocket
1/3 cup (80ml) sweet chilli sauce
3 medium potatoes (600g), quartered
500g cooked corned beef, shredded
1 medium carrot (120g), grated coarsely
4 green onions, chopped coarsely
2 eggs, beaten lightly
2 tablespoons plain flour
1/4 cup (60ml) olive oil
4 eggs, extra
1/2 long loaf turkish bread (pide)
