Tag Archives: bbq recipe

Asian-Marinated Steak with Sweet & Sour Radish Salad

Asian Steak 006c

This robustly marinated steak accompanied by a pungent radish and garlic salad is a barbecue meal with a difference.

I have been making this for a number of years and it is one of the dishes which I do as a ready-to-cook for guests staying in our
cottages and it always seems to get rave reviews. The original idea came from the creative Australian-Chinese chef Kylie Kwong and a similar recipe using roasted Wagyu beef can be found in her book Heart and Soul, Penguin Books 2003.

Chinese cooking rice wine and Chinese black vinegar are available from Asian grocery stores. Kecap manis or ketjap manis is
Indonesian sweet soy sauce and is available in the Asian section of most supermarkets – look for the ABC brand.

Asian-Marinated Steak with Sweet & Sour Radish Salad

A fresh salad of mixed leaves is a great accompaniment which gives this meal a fresh zing.

Serves 4

4 steaks of your choice such as porterhouse, scotch fillet or rump
ASIAN MARINADE
½ cup Chinese cooking rice wine
2 tbsp kecap manis
2 tbsp soy sauce
2 tbsp Chinese black vinegar
2 tsp sesame oil
1 tbsp sugar
SWEET & SOUR RADISH SALAD
3 cloves garlic
1 tbsp sea salt
1 tbsp extra virgin olive oil
¼ cup red wine vinegar
2 tsp sugar
1 bunch radishes, washed and thinly sliced
1 small red onion, thinly sliced

1              For marinade, place all ingredients in a shallow dish large enough to hold the steaks in a single layer and mix to combine. Add steaks, cover and refrigerate until ready to use – at least 4 hours, but the steaks can happily marinate for up to 24 hours.

2              To make salad, roughly crush garlic and salt together with a mortar and pestle. Add oil and continue working to make a paste. Transfer paste to a bowl, add vinegar and sugar and whisk to
combine.

3              Add onion and radishes to dressing and toss to combine. Cover and marinate in the refrigerator for at least 1 hour, but the salad can be made up to 8 hours in advance.

4              Remove steaks from the refrigerator at least 30 minutes
prior to cooking. Preheat barbecue grill to hot. Remove beef from marinade and drain. Place on barbecue and cook for 2-5 minutes each side or until cooked to your liking. Remove steaks from heat and stand covered for 5 minutes. Serve with Radish Salad.

Happy cooking and eating.

Recipe by Rachel Blackmore 

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Whole Barbecued Snapper with Lemon & Herbs

BBQ Fish 007cWhole fish is a cheaper option than fillets and more tasty – to save yourself time and effort ask the fishmonger to scale and gut the fish they are usually only too happy to do this free of charge.

When buying whole fish look for fish with skin that has a bright
luster, bright red gills and the eyes that are bright and bulging. When touched, the flesh should be frim and springy. Fish that is dull in colour and has sunken eyes should be avoided at all costs.

Allow 280-350g of whole un-cleaned fish per serving, so to feed four people you will need one 1.2-1.5kg whole fish or two 600-700g fish. While fish is best eaten as soon as possible after purchase but cleaned fresh fish should keep in a sealed container the refrigerator for 2-3 days.

Whole Barbecued Snapper with Lemon & Herbs

The cooking time will vary as to the thickness of the fish and to have far it is from the cooking flame. The easiest way to test if the fish is cooked is to see whether the thickness part flakes when tested with a fork.

Serves 4

1 x 1.2-1.5kg whole snapper, scaled and gutted
2 large and 1 small lemon, sliced
2 garlic cloves, sliced
1 red onion, sliced
2-3 fresh flat-leaf parsley sprigs
2-3 fresh mint sprigs
1 fresh rosemary sprig
olive oil
sea salt and freshly ground black pepper

1              Preheat covered barbecue to medium heat.

2              Wash fish inside and out under cold running water, then gently pat dry with paper towels.

3              If you have a hinged square wire frame or a fish-shaped wire frame these are good to use to cook the fish, otherwise you could use a raised barbecue rack which keeps the fish just above the barbecue grill. Spray the frame liberally with cooking oil spray and line the bottom side of frame with one of the large sliced lemons.

4              Make 3 shallow cuts on each side of the fish. Fill cavity of fish with lemon slices from the small lemon, garlic, onion and herbs. Season with salt and black pepper. Brush fish liberally with olive oil and season with salt and black pepper. Place in wire frame and top with remaining lemon slices and close frame.

5             Cook for 10-15 minutes each side or until flesh flakes when tested.

6             Remove from barbecue, cover loosely with aluminium foil and let stand for 10 minutes before serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

BBQ Tandoori Chicken with Fresh Coriander Relish

BBQ Tandoori Chicken with Fresh Coriander Relish Get the heat out of the kitchen with this Indian-inspired barbecued chicken.

Preparing chicken as described in this recipe is known as
spatchcocking and it is a great way to prepare chicken for
barbecuing or grilling – the cooking time is greatly reduced and the bird cooks more evenly.

To test whether the bird is cooked insert a skewer into the thigh and when the juices run clear the bird is cooked.

Pappadams (also spelt poppadum, pappadum and many other
variations – it would appear to be a regional difference) are readily available in many supermarkets but I prefer to buy them at an Indian food store where they are a fraction of the price and more often than not authentic.

Pappadams are an Indian flatbread which come dried and don’t look much in the packet, but once quickly fried or microwaved puff up into lovely light crisp wafers that are delicious with any Indian food. They are made with lentil flour (great for those following a gluten-free diet) and are available plain or can be flavoured with cumin, black pepper, garlic or chilli. In India pappadams are served as an
accompaniment to a meal or can be served as a snack or nibble just as they are or with various toppings.

I usually cook pappadams in the microwave – simply place a couple on a double thickness of paper towel and cook on HIGH (100%) for 30 seconds or until puffed and crispy.

BBQ Tandoori Chicken with Fresh Coriander Relish

Use leftover chicken and relish in sandwiches the next day – that’s if there are any leftovers!

Serves 4-6 – depending on size of chicken

1 x free-range chicken
SPICED YOGURT MARINADE
4 garlic cloves, crushed
1 tbsp grated fresh ginger
1 tbsp sweet paprika
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground turmeric
¼ cup Greek-style natural yogurt
2 tbsp vegetable oil
1 tbsp fresh lemon juice
salt and freshly ground black pepper
FRESH CORIANDER RELISH
1 bunch coriander, chopped
2 green onions, chopped
2 tbsp vegetable oil
2 tbsp apple cider vinegar

1              Cut chicken down either side of the backbone and press on the breastbone to
flatten the bird out.
2              To make marinade, place garlic, ginger, paprika, cumin,
coriander, turmeric, yogurt, oil, lemon juice and salt and pepper to taste in a small bowl and mix to combine.
3              Rub marinade all over chicken and place in a shallow dish. Cover, refrigerate and marinate for at least 2 hours – the chicken can be marinated for up to 24 hours.
4              Preheat a covered barbecue to medium-high heat. Remove chicken from marinade. Place chicken skin side down on preheated barbecue grill and cook for 15-20 minutes, turn over and cook for 15-20 minutes longer or until juices run clear when tested – cooking time will depend on the size of the bird. Remove chicken from
barbecue, place on a warm serving plate, cover loosely with
aluminium foil and rest for at least 10 minutes before carving.
5              To make relish, place coriander, green onions, oil and vinegar in a small bowl and mix to combine. Season with salt and pepper.

Serving suggestion: Serve chicken with coriander relish, a salad of mixed leaves and pappadams.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Beef, Bacon & Cheese Sandwiches

Sandwiches 004aThese sandwiches are great for feeding a crowd and easy to do on the barbecue, toast the bread on the barbecue grill and cook the
bacon and beef patties on the barbecue plate. The onions can be cooked ahead of time and reheated when required.

The sandwiches can be as simple or as exotic as you fancy. Make your own patties or use good quality purchased ones, use standard tasty cheese or take it up market and use a gourmet cheese – smoked cheese works well on these too. The onions can be as fiery or as mild as you want depending on the tastes of those you are feeding – here I used 2 tablespoons of Orcona’s Hairy Cactus sauce which is a green jalapeno sauce that is medium hot and gave the
onions just a hint of heat without being overpowering.

Beef, Bacon & Cheese Sandwiches

Serves 4

2 tbsp vegetable oil
500g onion, thinly sliced
hot sauce of your choice, to taste (optional)
¼ cup beef stock
8 thick slices bread of your choice
softened butter
4 slices bacon, rind removed
4 beef patties
1 cup grated cheese
¼ cup tomato or barbecue sauce

1              Place oil and onions in a frying pan over a medium heat, cover and cook, stirring from occasionally for 10-15 minutes or until
onions are tender and translucent. Stir in hot sauce and stock and bring to simmering, remove pan from heat.
2              Spread one side of each slice of bread with a little butter. Heat a large frying pan over a medium heat and cook, bread,
buttered side down for about 2 minutes or until toasted. Remove, keep warm and repeat with remaining bread slices.
3              Add bacon to pan and cook, turning once until crisp. Remove, drain on paper towels and keep warm.
4              Heat pan over medium-high heat, add a little oil and beef patties and cook for 3-4 minutes each side or until cooked to your liking. Pile a quarter of the grated cheese onto each patty and cook for about 1 minute longer or until cheese just starts to melt.
5              Place 4 slices of toasted bread, untoasted side up on serving plates. Top with beef patties, bacon, onions, cheese, sauce and
remaining bread slices, toasted side up.

Happy cooking and eating.

Recipe by Rachel Blackmore

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