Bbq-recipes

BBQ Lamb Cutlets Recipe

Looking for Australia Day recipes? You have to have a BBQ, and you have to have lamb! These BBQ lamb cutlets with rosemary, honey and balsamic glaze take only minutes to prepare and cook, so you can enjoy the long weekend! It also makes a great quick dinner idea for summer. From the 4 Ingredients Herb It Up cookbook.

Ingredients
12 lamb cutlets
2 tablespoons balsamic vinegar
1 tablespoons Gourmet Garden Garlic
1 tablespoons Gourmet Garden Rosemary
2 tablespoons honey

Method
1. Heat BBQ and cook lamb cutlets for 2 minutes each side until just starting to brown.

2. For the glaze, stir together the vinegar, garlic rosemary and honey and season with salt and pepper.

3. Brush over cutlets on both sides and BBQ for another 2-3 minutes or until they’re cooked to your liking.

4. Serve cutlets with a crisp green salad juice.

What are you cooking for Australia Day?

January 24, 2014

4 Easy Ways to Have the Best Summer BBQ

With Australia Day coming up, forget burnt steak and dried-up sausages on the BBQ: Mark Bennett, head chef of Esca Bimbadgen in the Hunter Valley, shares his top tips, techniques and ingenious hacks to create delicious BBQ recipes to enjoy all summer long.

1. A little heat to cool off
Summertime might be hot but it doesn’t mean the food can’t be. Chillies are in season and they are a great way to liven up a fresh summer dish. Start off with some green chillies if you are new to the heat. Generally speaking the smaller the chilli, the hotter it gets.

2. Get fruity while it’s good
Summer is the opposite of winter in more ways than just temperature. While we’re limited to citrus fruits in Winter, Summer opens the door to deliciously fresh berries, peaches, melons, apricots, pineapples and mangoes. Make the most of this by cutting wedges of peaches and nectarines and searing them on the BBQ with some marinated chicken. Toss the hot stone fruit with some baby spinach, sliced spanish onion and macadamia nuts for a beautiful and fresh summer salad.

3. Barbequing isn’t all about meat
Sick of chicken breasts and turkey burgers? Try grilling your next homemade pizza on the BBQ. Once you’ve piled on your toppings simply place the pizza onto the BBQ and close the lid until the cheese is melted and slightly brown. The BBQ is also perfect for corn, zucchini and summer squash – you can even grill your quesadillas!

4. Use flavour to get creative
The best way to make your BBQ food interesting is by adding marinades and rubs to your meats, transforming a regular chicken thigh or lamb cutlet into a mouth-watering flavour festival. Think fresh herbs, lemon juice, garlic, spices and oil. Even simple combinations such as lamb with red wine, garlic and rosemary can spruce up your BBQ, and don’t forget to season everything with salt and pepper.

 

January 22, 2014

BBQ Pineapple and Yoghurt Recipe

Start your day with this luscious cafe-inspired breakfast of BBQ pineapple topped with Greek yoghurt and crunchy macadamia nuts.

Serves 4

Ingredients
1 pineapple
2 cups Greek style yoghurt
4 tbsp crushed macadamias
Method

1. Cut the pineapple lengthways into eighths.
2. Grill on the BBQ for a few minutes on each cut side of the fruit until you see nice caramelised grill marks.
3. Serve each quarter with a small bowl of Greek yoghurt topped with the crushed macadamias.
Note:
No need to peel the pineapple – it looks divine with the skin still on. After cooking, just run a knife between the skin and flesh and cut into segment, but serve the dish intact, on the skin.
Recipe by Dr Joanna McMillan for Australian Pineapples.
January 3, 2014

Spiced Beef Rib-Eye Cutlets Recipe

These spiced beef cutlets are one of summer’s tastiest easy dinner ideas. Served with roasted baby carrots and yoghurt dressing, this also makes a great dish to serve at picnics or as part of a summer mezze party.

Preparation Time: 15 minutes, plus marinating time
Cooking Time: 30 minutes

Serves: 4

Ingredients

2 x 400g rib-eye cutlets, fat trimmed
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 pinch dried chilli flakes
1½ tablespoons olive oil

Roasted carrots

2 bunches baby carrots, trimmed and scrubbed
2 teaspoons fresh thyme leaves
400g tin chick peas, rinsed and drained
100g baby spinach leaves

Dressing

200ml Greek yoghurt
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice

Method

1. Preheat a small frying pan over a medium heat and add the cumin and coriander seeds. Shake the pan and take off the heat when the seeds release their aroma

2. Place the seeds into a mortar and pestle or spice grinder with the chilli flakes and grind to a coarse powder. Add 2 teaspoons of olive oil and rub the spice mixture over the beef. Cover and set aside for 30 minutes

3. Preheat a chargrill to moderately hot and the barbecue to 180ºC. Cook the beef on the chargrill for 5 minutes on each side or until nicely charred. Transfer to an oven tray and place on the barbecue for 5-7 minutes for medium rare to medium. Set aside to rest for 10 minutes.

4. Cut the beef off the bone and slice into thick pieces. Season with salt and pepper. Place the vegetables onto a large platter and top with the meat slices. Serve with the dressing.

To roast the carrots

1. When the beef goes on the grill, toss the carrots with the remaining olive oil and season with salt and pepper. Place on a baking tray and cook for 30 minutes or until tender and golden

2. Toss the thyme leaves and chick peas through the carrots for the last 10 minutes of cooking time. Remove from the oven, stir in the spinach leaves and allow them to wilt a little

To make the dressing

1. Mix the yoghurt, coriander and lemon juice together and season to taste with salt and pepper.

Tips

* To allow the beef to cook evenly, make sure it is at room temperature before cooking

* The baby carrots could be replaced with pieces of sweet potato

* Rib-eye cutlets could be replaced with a standing beef rib roast

What’s your favourite summer beef recipe?

December 17, 2013

Grilled Beef, Zucchini and Rocket Salad Recipe

We love a beef salad in summer – it’s a true 30 minute meal which makes it one of our go-to midweek quick dinner ideas. Simply BBQ a sirloin steak, and toss with sweet potato, zucchini, peppery rocket, shaved parmesan and pine nuts.

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Serves: 4 

Ingredients

600g sirloin steak, fat trimmed
3 tablespoons olive oil
350g sweet potato, peeled and cut into 3mm slices
4 medium zucchinis, sliced lengthways into 5mm slices
1 red onion, quartered
2 tablespoon lemon juice, plus grated zest of a lemon
150g rocket leaves
30g parmesan cheese, shaved
20g toasted pine nuts

Method

1. Preheat the barbecue to hot. Brush the beef on both sides with 2 teaspoons of olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.

2. Place the sweet potato, zucchini and onion into a large bowl and toss with 3 teaspoons of olive oil. Place on the grill and cook for 1½ minutes on each side, or until tender and lightly charred.

3. Slice the beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice, zest and remaining oil.  Season with salt and pepper and stir to combine.

4. Place the rocket onto a large serving platter, top with the tossed beef and grilled vegetables, parmesan cheese and pine nuts, and serve.

Tips for cooking the perfect steak on the BBQ

* Brush each steak lightly with oil.

* Preheat the BBQ to hot. The steak should sizzle as it makes contact with the barbecue.

* Cook one side of the steak until the first sign of moisture appears, then turn and cook the other side. Turn the steak once only for rare and medium.

* Remove the steak and cover loosely. Rest in a warm place for a few minutes before serving

 

December 16, 2013

Easy Dinner Recipes: Greek-Style Lamb Chops

These Greek-style lamb chops are one of the best easy dinner recipes for weekends – whether it be a lazy night in with a glass of wine or served as part of a mezze-style summer BBQ. We like it with a crisp, cos lettuce salad and plenty of crusty bread to mop up the juices.

Best of all, forget the cutlery (and the washing up) – there’s nothing better than enjoying lamb chops with your hands!

Besides being tasty, the nutritional content of this dish makes this a healthy meal too. Lamb is a great source of protein and is a rich source of vitamins A, B3, B6 and B12 as well as zinc and iron. Also, about half the fat content of lamb is unsaturated fat – the good kind that Mediterranean diets are renowned for. Retinol vitamin A (from meat) strengthens your immune system and maintains healthy bones and teeth, while the B vitamins work your metabolism, helping to more efficiently release energy for the foods we eat.

If you can, always buy grass-fed meat for the improved Omega-3 (and taste). Garlic is great for fighting off a host of infections, while spring onions, besides being virtually fat free, are vitamin-packed, can aid digestion and offer anti-inflammatory and anti-histamine benefits.

Ingredients

2-3 lamb chops per person
1 heaped teaspoon minced garlic
Sea salt
1 lemon
2-3 spring onions, sliced

Method

1. You’ll need to get your frying pan really hot for this, but while it’s warming up, add the garlic to the pan and smear it around the base, creating a rough layer (there’s no need to be too precise).

2. Once the pan is hot, add your lamb chops – they should start to sizzle immediately otherwise the pan is not hot enough.

3. As the lamb chops cook, throw in half of the sliced spring onions, reserving most of the green for the garnish. Sprinkle in a pinch of sea salt and squeeze over the juice of half a lemon.

4. After about 3 minutes (depending on size of the chop) or when the chops look cooked halfway up, flip them over and continue to cook for another 2-3 minutes.

5. Once cooked, place the chops on a plate and pour over all the garlic and spring onions. Sprinkle with another pinch of sea salt and a squeeze of lemon. Garnish with the remaining spring onions, and serve.

Kate H Jones is a lifestyle and pop culture writer at Clavicle Capitalism.

November 8, 2013

Quick Dinner Ideas: Apricot, Kaffir Lime and Chicken Skewers

We’re always looking for quick dinner ideas, and these tasty chicken skewers are a real 30-minute recipe. The apricots and kaffir lime leaves give these skewers the real taste of summer, while keeping the chicken moist and aromatic. They’re also perfect for summer entertaining and make great BBQ and picnic food.

Serves: 8

Ingredients

16 kaffir lime leaves
750g chicken thigh fillets, cut into 3cm cubes
8 apricots, halved with stones removed
3 spring onions
2 limes, cut into quarters
2 tablespoons sweet chilli sauce

Method

1. Soak 8 bamboo skewers in cold water for 15 minutes.

2. Thread kaffir lime leaves, chicken, spring onions, apricots and lime wedges onto skewers.

3. Cook skewers on a lightly oiled barbecue grill until tender, brush  with sweet chilli sauce in the last 5 minutes of cooking.

November 1, 2013

Best-Ever Burger Recipe

What better way to celebrate the warm weather than with a burger cook-off! Start with our best-ever gourmet burger recipe, add your favourite condiments and have friends build their own ultimate burger.

For a really juicy burger, look for beef mince that’s not too lean, and always rest your meat after cooking (and don’t lose those resting juices, they’re great drizzled over a salad or mixed in with barbecue sauce for chips).

Ingredients

500g beef mince
2 tbsp McCormick Grill Mates Blazin Pepper Steak
1 red capsicum, deseeded and quartered
4 hamburger rolls, spilt
1/2 cup ready-made basil pesto
50 g baby rocket leaves
1/2 cup beetroot dip or relish

Method

1. Combine mince with McCormick Grill Mates Blazin Pepper Steak seasoning and divide into 4 and shape into 10cm wide patties.

2. Heat BBQ or large frying pan over medium-high heat , spray with cooking oil and cook patties 3-4 minutes each side or until cooked through. Cook capsicums at same time on BBQ plate, until tender.

3. Toast hamburger buns, spread bottom halves with basil pesto, then top with meat patty, capsicum, rocket and dollop with beetroot dip. Top with remaining halves of each bun. Serve immediately.

Bacon? Beetroot? Fried egg? How do you like your burgers?

September 10, 2013

Beef Mince Recipes: BBQ Beef Rissoles

These delicious beef rissoles are one of our favourite beef mince recipes (how many times can you make spaghetti bolognese really?). Grill them on the BBQ or cook them on the stove top. Serve with capsicum and potato salad.

Ingredients

1 kg beef mince
1 onion, peeled and finely chopped
2 tbsp McCormick Grill Mates Classic BBQ
Cooking oil spray
2 red capsicums, deseeded and quartered
500 g ready-made potato salad, to serve

Method

1. Preheat BBQ or frying pan to medium to high heat.

2. Mix mince, onion, egg, McCormick Grill Mates Classic BBQ  together in a bowl until well combined and roll into 18 fat sausage shapes.

3. Spray BBQ or frying pan with cooking oil spray and cook capsicums and rissoles for 5-8 minutes, turning regularly until well browned and cooked in centre.

4. Serve rissoles with grilled capsicums and potato salad.

 

 

August 25, 2013

Mediterranean Chicken Pizza Recipe

We love homemade pizza, especially on a Friday night or weekend when you can have some fun experimenting with different toppings. This is one of our favourite pizza recipes and a great way to use chicken breasts. Make your own pizza dough or buy a ready-made pizza base (ask at your local pizzeria). We like to cook it on the BBQ but it works just as well in a hot oven.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients
1 Tbsp olive oil
2 Tbsps McCormick Mediterranean Chicken Grill Mates seasoning
2 x 250g skinless chicken breast fillets, trimmed and sliced
2 x 30cm gourmet thin ready-made pizza bases
250g (1 cup) tomato pizza sauce
250g (2 cups) grated mozzarella cheese
1 red capsicum, deseeded and sliced
1 red onion, peeled, halved and sliced
½ cup fresh basil leaves

Method

1. Preheat oven or BBQ with a hood to 200ºC (180ºC fan –forced).

2. Combine oil, McCormick Mediterranean Chicken Grill Mates seasoning and chicken fillets in a bowl and coat well.

3. Place pizza bases onto two greased pizza trays. Spread tomato sauce over the pizza bases then top with the mozzarella, chicken, capsicum, red onion.

4. Cook for 20 minutes, until cheese is melted and base is golden and crispy.

5. Remove from oven and sprinkle with basil leaves. Serve warm, cut into wedges.

Thin and crispy or deep dish? Anchovies or pineapple? We want to know – what’s your all-time favourite pizza?

August 22, 2013

Lamb and Plantain Koftas with Tomato Yoghurt Sauce

Fire up the BBQ this weekend and make these tasty Middle Eastern koftas – just like meatballs but grilled on a skewer. Instead of the typical rice or bulgur, plantain is added to the meat mixture. Serve with a creamy cinnamon-spiced tomato sauce.

Makes 6. Prep Time: 25 minutes. Cook Time: 25 minutes

Ingredients

1 can (410g) diced tomatoes

4 McCormick® Cinnamon Quills

Tomato Yoghurt Sauce:

1 cup plain whole milk Greek-style yogurt

1/2 teaspoon McCormick® Ground Cinnamon

1/2 teaspoon McCormick® Ground Cumin

1/2 teaspoon McCormick® Sea Salt, finely ground

1/4 teaspoon McCormick® Ground Black Pepper

Lamb and Plantain Koftas:

1 tablespoon vegetable oil

1/2 cup finely chopped ripe plantain (or a green banana)

250g lamb mince

1/4 cup finely chopped red onion

2 tablespoons plain dry bread crumbs

4 teaspoons McCormick® Parsley Flakes

1 1/2 teaspoons McCormick® Garlic Powder

1 1/2 teaspoons McCormick® Onion Powder

1 teaspoon McCormick® Ground Cumin

1/2 teaspoon McCormick® Ground Black Pepper

1/2 teaspoon McCormick® Sea Salt, finely chopped

12 wooden skewers (12cm)

Method

1. Place tomatoes and cinnamon quills in small saucepan. Bring to boil, stirring occasionally. Reduce heat to medium. Cook 15 minutes or until mixture is reduced to about 3/4 cup. Cool completely. Remove cinnamon sticks. Reserve 1/4 cup tomato mixture for the koftas.

2. For the Tomato Yoghurt Sauce, place remaining tomato mixture, yogurt and seasonings in small food processor. Cover. Process until desired texture. Spoon sauce in serving bowl. Cover. Refrigerate until ready to serve.

3. For the Lamb and Plantain Koftas, heat oil in small frying pan pan Frying pan on medium-high heat. Add plantain; cook and stir 3 minutes or until crisp. Drain on paper towels. Cool. Mix lamb, plantains, reserved 1/4 cup tomato mixture, red onion, bread crumbs and seasonings in large bowl until well blended. Divide lamb mixture into 12 portions. Form each portion into a 6cm long roll. Carefully slide a wooden skewer through the center of each roll.

4. Grill over medium-high heat 3 to 4 minutes per side or until koftas are cooked through and browned. Serve with Tomato Yoghurt Sauce.

Test Kitchen Tip: Soak wooden skewers in water for at least 30 minutes to prevent burning.

Plantains are available at Asian grocery stores.

What are you cooking this weekend?

March 22, 2013