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We’ve got a simple three course menu of barbecue recipes, but for a little light and shade, consider the following ideas

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.

Beef and Beetroot Rissoles

You can make these bite sized as a nibble before the main event, or make large, thick patties that are the main event themselves. A kilo of mince goes a long way, but you can make even more, they're delicious straight from the fridge for days and highly recommended for hangovers.

Serves:

4 - 6
Prep Time:

20 min
Marinating Time:

--
Cooking Time:

10 min
Primary Ingredient:

Beef
Type of Meal:

Nibble, Main

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Ingredients

1	Kg	Premium Beef Mince
2/3	Cup(s)	Brown Onion	Finely diced, softened not browned, in a little butter in a pan, then cooled.
2/3	Cup(s)	Beetroot	Fresh cooked or the sliced canned variety (this is for a barbie, not entertaining royalty)
1	Tbsp	Capers	rinsed and finely chopped. The tiny ones preserved in salt are better than the big ones in brine from supermarkets.
4	Whole	Egg Yolk(s)
		Frying Oil	A neutral oil like peanut or canola.

Directions

Thoroughly mix all ingredients except oil in a large bowl with your hands, season well with sea salt and black pepper.

Roll the mixture into balls the size of a walnut and flatten a little with your hands, or make them the size of thick hamburger patties.

Pour plenty of oil on the flat grill and fry the rissoles over medium heat so they cook through without burning.

Drain on paper towel.

They can be served with a simple dip of sour light cream, chopped dill, black pepper and a little lemon juice.

Blue eye with fennel butter

You can use any firm white fish that won't fall apart on your hot plate. Blue Eye is good for this reason and because the bones are big and easy to find. This recipe makes enough butter for four to six serves, but make two or three times the amount and whack it in the freezer to smarten up your school night barbecues.

Serves:

4 - 4
Prep Time:

20 min
Marinating Time:

--
Cooking Time:

10 min
Primary Ingredient:

Seafood
Type of Meal:

Main

Ingredients

4	Fillet(s)	Blue Eye	or any white fleshed fillets
2	Tbsp	Olive Oil
100	Gm	Butter	softened
2	Tsp	MasterFoods Fennel Seeds	crushed in a mortor and pestle or well chopped with a heavy knife
1	Clove(s)	Garlic	cooked in boiling water for two minutes, then crushed or finely chopped
1	Tsp	Lemon Juice
1/2	Tsp	Sea Salt

Directions

Rub the oil over the fish and cook on a pre heated flat grill until just cooked through.

Combine all ingredients except the fish and oil in a small bowl and mash with the back of a fork to mix thoroughly.

Place the butter on a piece of greaseproof paper and roll into a sausage the thickness of a twenty cent piece.

Twist the ends to form a nice even cylinder and place in the fridge. (wrap again in plastic if freezing)

Rub the fish fillets with the oil and cook over medium heat until juts cooked through.

Place a piece of fish on each plate and top with a slice of the butter while the fish is still very hot.

Thai Coconut King Prawns

Shellfish works so well with Thai flavours. This recipe provides a real short cut using a MasterFoods marinade for an outstanding result.

Serves:

4
Prep Time:

10 min
Marinating Time:

--
Cooking Time:

5 min
Primary Ingredient:

Seafood
Type of Meal:

Entree

Ingredients

1	Kg	Green King Prawns	Peeled
1	Sachet	MasterFoods Thai Marinade
200	Ml	Coconut Cream	Canned
1	Whole	Bird's Eye Chilli	Finely sliced - optional
2	Whole	Lime(s)	Quartered to serve

Directions

Simply fold the prawns in the MasterFoods Thai marinade, coconut cream and add the chilli if you want to wind the heat up.

Marinate in the fridge for at least two hours.

Drain the prawns from the marinade and barbecue on a very hot char grill for just a minute each side, until the prawns turn white- try not to overcook them.

Serve with lime wedges and possibly some boiled basmati or jasmine rice.

Cinnamon rubbed lamb leg with cinnamon bread and butter pudding

You usually think of cinnamon as a spice for sweet dishes, but it can be an interesting flavour in savoury recipes as well. Here it adds a nice twist to a leg of lamb and turns a humble fruit loaf into a bread and butter pud to go with it

Serves:

6 - 6
Prep Time:

20 min
Marinating Time:

12 hr
Cooking Time:

2 hr 30 min
Primary Ingredient:

Lamb
Type of Meal:

Main

Ingredients

Whole

Leg of lamb

Bread and Butter Pudding

10	Slice(s)	Commercial fruit loaf	approx., buttered
2	Whole	Leek(s)	white part only, thinly sliced and softened
6	Whole	Egg
750	Ml	Milk
2/3	Cup(s)	Almonds	flaked or slivered

Rub

3	Tbsp	MasterFoods Ground Cinnamon
2	Tbsp	MasterFoods Ground Coriander
2	Tbsp	MasterFoods Ground Cumin
1	Tbsp	MasterFoods Garlic Powder
1	Tsp	MasterFoods Ground Cloves
1	Tbsp	Black pepper	freshly ground
2	Tbsp	Sea Salt

Directions

Mix rub ingredients and rub all but two tablespoons into leg of lamb in a large plastic bag and refrigerate overnight.

Bring back to room temperature and cook in a baking tray without direct heat under it, on medium heat for two hours with the lid closed.

Rest, covered loosely with foil for ten minutes before carving.

For the pudding, take a ceramic baking dish about 40 x 30cm and lightly grease it with butter.

Lay slices of the fruit bread so the completely cover the base of the dish, overlapping a little.

Spread the softened leek over the bread and sprinkle the remaining rub on top. Arrange a second layer of buttered fruit bread on top.

Mix the eggs and milk and pour over the bread, making sure it seeps into every corner.

Scatter the almonds over the top to cover the pudding.

Place beside the lamb for 30-40 minutes, or until the custard is set.

Serve a couple of slices of lamb with a generous spoonful of pudding.

'Crying' Lamb with Spring Vegetables

The chicken rotisserie stalls of St Tropez were the inspiration for this dish. A dozen chickens rotate in rows over a bed of Provencale vegetables plus grapes and olives, all the lovely cooking juices dripping down and flavouring what’s underneath. It works just fine with a really good chook, but I prefer it with a young leg of lamb, brilliant spring vegetables and plenty of fresh herbs at the last minute.

Serves:

4 - 6
Prep Time:

20 min
Marinating Time:

--
Cooking Time:

1 hr
Primary Ingredient:

Lamb
Type of Meal:

Main

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Ingredients

1	Whole	Leg of lamb	small
4	Clove(s)	Garlic	peeled, 2 finely sliced, 2 cut into matchsticks
2	Sprig(s)	Fresh Rosemary
1	Whole	Red Capsicum	white membrane removed
1	Whole	Green Capsicum	white membrane removed
2	Whole	Red Onion	medium sized
6	Whole	Roma tomatoes	ripe
1	Whole	Eggplant(s)	small
4	Whole	Zucchini	medium sized (or 2 large)
20	Whole	Nicoise olives
20	Leaves	Fresh Basil	torn
1	Cup(s)	Fresh Flat-leaf Parsley
4	Tbsp	Extra Virgin Olive Oil
6	Whole	New potatoes	halved

Directions

Make about eight 2 cm deep incisions in the top of the lamb leg, and force about four rosemary leaves and a garlic matchstick into each.

Season well with sea salt and black pepper.

Chop all vegetables into pieces around 3cm, and place with the remaining garlic, olives and two tablespoons of oil at the base of a large non stick roasting dish, ideally with a rack.

Place the lamb on the rack and roast in a 200 degrees oven for about an hour.

Remove from the oven and cover loosely with foil for about twenty minutes.

Stir basil and parsley and remaining oil through vegetables while you carve the lamb.

Spoon plenty of the vegetables and cooking juices onto warm plates, and serve lamb on top.

Seared Salmon Potato Salad with Grain Mustard Vinigarette

Here's something very different for a lunchtime one dish salad. You can sort everything else out in the kitchen, the sear the salmon and after it rests and finishes cooking, break it into the salad bowl and kick the top off a bottle of nice crisp white wine – you beauty!

Serves:

4
Prep Time:

15 min
Marinating Time:

--
Cooking Time:

10 min
Primary Ingredient:

Seafood
Type of Meal:

Main

Ingredients

600	Gm	Salmon Fillets	Skin on, bones removed
8	Whole	New potatoes	Medium
24	Whole	Green Beans	Fresh
16	Whole	Cherry Tomatoes	Ripe
3	Tbsp	Fresh Dill	Finely chopped
4	Tbsp	Olive Oil
1	Tbsp	MasterFoods Wholegrain Mustard
2	Tbsp	White wine vinegar

Directions

Steam or boil the potatoes until just cooked, halve and reserve

Boil or steam the beans and refresh in a bath of ice water (to stop further cooking and maintain the colour). Halve the tomatoes.

Heat the flat grill, first making sure that it is spotlessly clean

Fry the salmon, with no extra oil or butter, until it is very rare. Remove from the grill, but place in a warm place, loosely covered with foil for 15 minutes to rest and cook through.

Make the dressing in a large shallow bowl by mixing the oil, vinegar, mustard, dill, sea salt and black pepper

Remove the skin from the salmon and break the fish into large chunks, gently mixing it with the vegetables in the dressing.

Serve from this dish or on individual plates.

Lamb Rump with Prosciutto, Celeriac Mash & Port and Citrus Sauce

The celeriac in this dish makes it a winter barbie dish, but it's just fine with mashed spuds

Serves:

4
Prep Time:

15 min
Marinating Time:

--
Cooking Time:

20 min
Primary Ingredient:

Lamb
Type of Meal:

Main

Ingredients

2	Whole	Lamb rumps
6	Slice(s)	Prosciutto	Thin slices
100	Gm	Butter
2	Tbsp	Milk
1	Whole	Celeriac	Bulb

Sauce

1	Cup(s)	Port
1	Cup(s)	Beef Stock	Liquid Stock
1	Tbsp	Shallots	Finely chopped
1	Leaves	MasterFoods Bay Leaves
1/2	Cup(s)	Orange Juice	Fresh
2	Tbsp	Lemon Juice	Fresh
1	Piece(s)	Orange Peel	All white pith removed
2	Sprig(s)	Fresh Thyme

Directions

Place all sauce ingredients in a saucepan and boil until reduced to approx 3/4 cup. Strain into a small bowl and return to the saucepan.

Place the celeriac and a teaspoon of salt in a saucepan with just enough water to cover. Cook until tender then drain and add butter and cream, mashing or beating with a hand mixer for a smoother result.

Wrap the prosciutto around the lamb and sear quickly on the flat grill, then cook with the lid down over medium, indirect heat for fifteen or twenty minutes.

Rest the meat for 10 minutes before serving, then slice each rump into four or six slices.

Re-heat the sauce and remove from heat before stirring through approx 25 grams of butter just before serving. Season with salt and pepper as required.

Serve a spoonful of celeriac with a couple of slices of lamb and a little of the sauce, with some broccoli, asparagus or beans as a side dish.

Anchovy and Garlic Mini Lamb Roast

Serves:

2
Prep Time:

15 min
Marinating Time:

--
Cooking Time:

1 hr 15 min
Primary Ingredient:

Lamb
Type of Meal:

Main

Ingredients

300	Gm	Lamb Roast (Mini)
3	Whole	Anchovies	Finely chopped
1	Tbsp	Fresh Rosemary	Finely chopped
2	Tbsp	Fresh Parsley	Finely chopped
1/2	Clove(s)	Garlic
1 1/2	Tbsp	Olive Oil
1/4	Cup(s)	Red Wine
1/4	Cup(s)	Beef Stock
2	Tbsp	Red currant jelly

Directions

Combine the chopped anchovies, rosemary, parsley, garlic and oil in a small bowl. Brush over the mini roast and bake for 45 minutes at 180C or until cooked to your liking.

Remove the meat from the oven, cover with foil and rest for 10 minutes. Drain any excess fat from the baking tray. Add the red wine, beef stock and redcurrant jelly.

Stir to loosen any sediment from the baking tray. Bring to the boil, cook for 5 minutes or until reduced by about 1/3 and is syrupy.

To serve, remove the string then cut the roast into thick slices, arrange the meat on top of some prepared polenta and drizzle with the juice. Serve with steamed green vegetables.

Tip: For additional flavour add 1/4 cup of parmesan to the polenta

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