Cook something interesting | Entertainment Plan View

Cook something interesting

It’s great to cook something interesting on your barbecue when family or friends come around.
But it isn’t much more effort to throw together a three course meal centred around the barbecue, even if every dish isn’t actually cooked on the barbie.

Barbequed Octopus With Hummus

Here's the intro

Serves:

4 - 4
Prep Time:

10 min
Marinating Time:

30 min
Cooking Time:

5 min
Primary Ingredient:

Seafood
Type of Meal:

Entree

Ingredients

8	Whole	Octopus Head(s)	small/medium
2	Clove(s)	Garlic	minced
2	Tbsp	Olive Oil
1	Whole	Lemon(s)
1	Tbsp	Fresh Oregano

Hummus

2	Can(s)	Chickpeas	rinsed and drained
2	Clove(s)	Garlic	minced
3	Tbsp	Extra Virgin Olive Oil
1	Pinch(es)	Sea Salt	to taste
1	Tbsp	Tahine (seasame paste)
1	Tbsp	Lemon Juice

Directions

Sprinkle with a few oregano leaves.

Spoon a dollop of hummus onto four plates and place two octopus on each.

Place the octopus on a very hot grill and cook until just opaque all the way through.

Place the octopus, garlic and oil in a bowl and marinate for at least half an hour before cooking.

Place all ingredients for the hummus in a food processor and blend until smooth. Add enough water to reach the correct consistency.

Garnish with lemon, drizzling a little extra virgin olive oil over the top if you like.

BBQ Fruit Salad with Rum

Ok, this is really daggy, but try telling your guests that as they come back for more. Don't worry about the rum and kids as the alcohol cooks out quickly.

Serves:

1
Prep Time:

10 min
Marinating Time:

30 min
Cooking Time:

5 min
Primary Ingredient:

Vegetables, Fruit
Type of Meal:

Dessert

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Ingredients

2	Tbsp	Sultanas
1/2	Cup(s)	Dark Rum
100	Gm	Butter	Unsalted
1/2	Whole	Pineapple(s)	Peeled and chopped into 2-3cm pieces
3	Whole	Orange(s)	Peeled and segmented (10 pieces each)
3	Whole	Banana(s)	sliced thickly
18	Whole	Strawberry(ies)	Cut in half if large
2	Tbsp	Brown Sugar
2	Tsp	MasterFoods Ground Cinnamon	(optional)
		Ice cream	to serve

Directions

Place the sultanas in the rum half an hour before cooking and set aside.

Heat your roasting dish or wok on a high heat.

Add the butter and then quickly stir so the butter doesn’t brown.

Add the prepared fruit, stirring lightly, until fruit is warmed through.

Add the brown sugar and MASTERFOODS cinnamon, stir through until sugar melts.

Stir through macerated sultanas and rum.

Heat for thirty seconds until alcohol has evaporated.

Serve with ice cream.

The AUSSIEBARBIE.COM.AU Barbecue Spice Rub

Our sponsor MasterFoods make several quality spice mixtures ideal for dry rubs and marinades. But at aussiebarbie.com.au we thought it would be good to mix a signature blend for ourselves. This recipe should make enough for several barbecues; just store it in an airtight plastic or glass container in the fridge and in two seconds you can transform a 'plain' piece of meat into something quite different. This is a great place to start, but you can blend a signature spice mix to your own taste. And don't forget that it's the cayenne pepper that controls the heat.

Serves:

7
Prep Time:

10 min
Marinating Time:

--
Cooking Time:

--
Primary Ingredient:

Vegetables
Type of Meal:

Main, Spice Mix

Ingredients

4	Tbsp	MasterFoods Celery Salt
4	Tbsp	MasterFoods Ground Paprika
1	Tbsp	Brown Sugar
1	Tbsp	MasterFoods Mustard Powder
1	Tbsp	MasterFoods Ground Coriander
1	Tbsp	Freshly Ground Pepper
1/2	Tbsp	MasterFoods Garlic Powder
1/2	Tbsp	MasterFoods Onion Powder
1/2	Tbsp	MasterFoods Dried Thyme Leaves
1/2	Tbsp	MasterFoods Cayenne Pepper

Directions

Mix all ingredients well and sprinkle over meat then rub in as a dry rub or mix a couple of tablespoons with a little oil to make a marinade.

Spicy Minute Beef in Lettuce Cups

Another favourite from barbecue classes, the only ’spicy’ is from the ginger and kids love putting a spoonful of this and that in their lettuce leaf before demolishing it. Throw everything in the middle of the table and invite your guests to help themselves.

Serves:

4 - 6
Prep Time:

15 min
Marinating Time:

2 hr
Cooking Time:

5 min
Primary Ingredient:

Beef
Type of Meal:

Entree

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Ingredients

500	Gm	Rump Steak	Or Sirloin
4	Clove(s)	Garlic	Minced
1	Thumb(s)	Ginger	Grated
3	Tbsp	MasterFoods Light Soy Sauce
2	Tsp	Sesame Oil
2	Tbsp	Sugar
2	Tbsp	Peanut Oil	You can use vegetable or canola oil if you prefer
200	Gm	Rice Vermicelli
1/2	Cup(s)	MasterFoods Sesame Seeds	Toasted
1	Cup(s)	Spring onion(s)	Dark green part only, finely sliced
1	Whole	Butter Lettuce	Leaves carefully removed, then washed, dried and refrigerated
1	Splash	MasterFoods Sweet Chilli Sauce	Optional

Directions

Slice the meat as thinly as possible, removing all fat

Place the meat in a glass bowl and mix thoroughly with the garlic, ginger, soy sauce, one teaspoon of sesame oil and sugar. Cover and refrigerate for several hours or overnight

Place the rice vermicelli in a bowl of very hot water for five minutes, then drain well and mix with the remaining teaspoon of sesame oil

Heat the flat grill of your barbecue to very hot. Drizzle the oil then the meat, cooking for just a few seconds on each side.

Place the meat in a bowl in the middle of the table along with bowls of the lettuce leaves, rice vermicelli, sliced spring onions and toasted sesame seeds

Ask your guests to take a lettuce leaf and place some rice vermicelli inside then some beef, a few spring onions and a sprinkling of sesame seeds before rolling up and eating. Drizzle with sweet chilli sauce if desired

Crudites with Dipping Sauce

A nice, remarkably light and healthy prelude to plenty of meat.

Serves:

8 - 10
Prep Time:

20 min
Marinating Time:

--
Cooking Time:

15 min
Primary Ingredient:

Vegetables
Type of Meal:

Entree

Ingredients
Crudites

Assortment

Mixed Baby Vegetables

Carrots, zucchini, radishes, asparagus, maybe celery, cucumber or beetroot.

Edamame Dip

1	Packet(s)	Frozen Edamame (green soy beans)	Cooked as per instructions if necessary, then shelled and pods discarded
1	Clove(s)	Garlic	Small, peeled and sliced
4	Leaves	Fresh Mint	Torn
1	Tbsp	Lime Juice
1/2	Tsp	Sugar
3	Tbsp	Olive Oil	Enough to have a thick but not firm paste
		Sea Salt	To taste
		Freshly Ground Pepper	To taste

Lemon Aioli

1	Whole	Egg Yolk(s)
1	Cup(s)	Kalamata Olives	pitted
1	Clove(s)	Garlic	Large, peeled and sliced
4	Fillet(s)	Anchovies
10	Leaves	Fresh Basil	Torn
3	Tbsp	Olive Oil

Directions

Crudites - Peel the vegetables if necessary and cut into bite size pieces. Serve very cold, preferably on ice.

Lemon Aioli - Use a food processor or bowl and stab blender, mix the olives, garlic, anchovies and basil until you have a very thick paste.

Lemon Aioli - Mix through just enough oil to thin it out without it being runny.

Edamame Dip - Mix all ingredients in a food processor.

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