Category Archives: BBQ

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Tangy Chicken Nibbles with Blue Cheese Dip

A great starter and one that I have been making for years and love with a passion. If blue cheese is not something you like use a fine grated strong cheese in its place.  

Ingredients

1kg chicken wings or chicken nibbles

3 tsp paprikaTangy-Chicken-Wings-web

2 tsp coarsely ground black pepper

1 tsp sea salt

½ tsp cayenne pepper

1 tbsp fresh thyme leaves

Tangy Chicken Wing Sauce

1 tbsp of good olive oil

5 tbsp tomato sauce of choice

2 tbsp honey

1 tbsp Tabasco

1 teasp. Dijon style mustard

Juice of ½ a lemon

Blue Cheese Dip

75g blue cheese, mashed

100ml Greek style natural yoghurt

Cut the wing tips off each chicken wing and discard.  Then cut each wing in half through the main joint.  In a large bowl mix together the paprika, black pepper, salt, cayenne pepper and fresh thyme.  Add in the chicken wings and toss until coated the spices.

Heat the oven to 200˚C (400˚F).

Mix together the tomato sauce, oil, honey, Tabasco, mustard and lemon juice.

Cover and rest for 30 minutes and then add the sauce and mix well to coat evenly.

Line a large roasting tin with tin foil then spread the wings over the foil.  Place in the preheated oven and cook for 30 minutes, turning the wings half way through.

Mix the blue cheese into the yoghurt and serve with the wings, celery sticks and a green salad.

Sweet Balsamic Caramelized Onions

Sweet-Bals-Caramelised-OnioCaramelized onions are an easy and inexpensive addition to so many meals and can be made ahead of time. This recipe offers a sweet and slightly herby flavour without the addition of additional sugar using two ingredients that I love.

Makes about 1½ cups

Ingredients

⅓ cup Brookfarm Macadamia Oil (or good olive oil)

2 large onions

1 red onion

1 tsp dried thyme

1 tsp salt

2 tbsp Jomei’s Sweet Balsamic Reduction

Method

Slice the onions in half, then slice very thin.

Heat the Brookfarm Macadamia Oil in a large skillet over medium heat.

Add the onions and season with salt. Stir constantly until the liquid evaporates from the onions. You must stir so the onions don’t steam in their own juices otherwise they will not caramelize. This takes about 15 minutes.

Reduce the heat to a medium low, add the thyme and Jomei’s Sweet Balsamic Reduction, stir well and cook an additional 20-25 minutes, stirring frequently, until the onions are a rich golden brown.

Scale this recipe to your own needs. I double this and cook in a larger skillet making as many batches as required.

Grilled Aged Rump Steak

bal-steakwebRump steak is for me a delicious choice and there’s no need to splash out on an expensive cut. You can mix and match your sides with this recipe and for a crowd its easy to scale.

For me its very important that the steak is well aged and a thick cut. Have a chat with your butcher, they will be able to help.

Serves 4

600g (1.5lb) thick piece of rump steak

2 cloves of garlic, halved

2 tbsp sweet balsamic vinegar reduction, plus a little extra

Put the beef in a wide shallow dish and rub it all over with the garlic halved and then chop the garlic roughly. Season with salt and fresh ground black pepper and  the sweet balsamic vinegar. Leave to marinate for 2 hours or covered over night in the fridge.

Make sure your barbecue or grill is really hot before starting to cook.

Barbecue (or grill) the beef for 3-4 minutes on each side, depending on how thick it is. Take off the barbecue and cover with foil for 5 minutes, then slice thinly across the grain and serve with the meat juices.

Add a drizzle of olive oil and sweet balsamic vinegar if you like.

Serve with sweet potatoes roasted with rosemary and garlic and fresh salads on the side.

Passionfruit Hot Sauce

Passion-chilli-sauce-webPassionfruit works well with large chillies in this sauce and I use this recipe as a dipping sauce with BBQ’d or grilled chicken skewers, nibbles or wings. Its great as a starter and you can add the level of chilli for hotness that suits you. 

I also use this recipe as a baste to finish a roast chicken, basting for the last 30 minutes of cooking. 

The sauce colour will vary depending on the colour of the chillies you use. 

Ingredients 

1 ½ cup of fresh passionfruit juice/pulp or concentrate

3-5 fresh large chillies, green or red (moderate amount to your taste)

1/3 cup olive or avocado oil

Juice of 1 lime

Zest of ½ a lime

Salt to taste 

Method 

Simmer the whole chillies in water for about 10 minutes and then drain and cool in cold water. 

Remove the skins, seeds and veins and place in a blender with the passionfruit juice, oil, zest and lime juice and pulse until you have a smooth sauce. 

Season with salt to taste. 

Place in a jar and rest for a few hours before using or store in the fridge for upto 3 days. 

Note: The sauce has a slight sharp edge due to no added sugar. If you want a sweeter sauce add some honey, 1-2 tbsp to the ingredients before you blend.

Lamb-pork Patties Topped with Poached Egg

Lamb-egg-dinnerIngredients

400g lamb, beef or pork mince, or a mix of your choice
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil

Method

Lamb-pork-patties-cookingThese can be made ahead and stored covered in the fridge.
In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Cut each in half again.

Shape into 25mm (1 inch) thick patties. I use an egg ring to shape the patties so they are all uniform in size and cook off evenly.
Cook on your heated BBQ or heavy based fry pan for 4 minutes on each side or until they are done to your desired doneness.

Serve with egg poached to your taste with some salad greens

Poached Egg Avocado on Meat Pattie Roasted Garlic Tomatoes and Rocket Salad

pattie-poached-egg-webLamb patties with poached eggs, garlic roasted cherry tomatoes, rocket (arugula) and Parmesan cheese. A yummy and healthy brunch for any time of the year. 

Ingredients 

Patties 

400g (1lb) grass fed (ground) lamb, beef or pork mince
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g (3oz) tasty cheddar cheese, grated finely (leave out for DF)  

http://www.tasteofhome.co.nz/homemade-lamb-patties/

 

6 free range large eggs
3 avocados halved and sliced into thin strips
200g (6oz) sweet cherry tomatoes
4 cloves garlic, crushed
3 tbsp grated Parmesan cheese (leave out for DF)   

Method 

Make the patties as per the recipe at this link. This can be done the day before and rested, covered overnight in your fridge. This is great to so as the herbs and seasoning’s have a chance to impart their flavour to the meat. 

http://www.tasteofhome.co.nz/homemade-lamb-patties/ 

Pre-heat oven to 175C (350F) 

Heat your bbq grill to medium high and cook the patties straight from the fridge for about 3 minutes each side, turning once. Place on a tray on the bottom rack of your oven to finish cooking and keep warm. 

I time it so they go in the oven for the last ten minutes of the tomatoes cooking. 

For the tomatoes toss together cherry tomatoes, garlic, olive oil, salt and pepper. 

Roast in a pre-heated 175C (350F) degree oven for about 20 minutes and take the tomatoes out when the skins have just started to break open. 

Once they are ready turn the oven off, sprinkle the tomatoes with the cheese, cover with foil and rest while the eggs are poaching. 

Poached Eggs 

Make sure the eggs are at room temperature and break each egg into small bowls (cups or ramekins) 

In a large pot heat some salted water, about 75mm deep (3in) to a point where its just about boiling and then reduce the heat to a very low simmer with only small bubbles raising from the base. I put a small amount of white vinegar in the water to set the egg whites and hold the egg together while its cooking. 

Hold each bowl with an egg in it close to surface of the low simmering water and one at a time gently let the eggs slide into the water. Do not stir the water at any stage. 

Cook the eggs for 3-5 minutes and remove with a slotted spoon and drain on a paper towels. The whites should be set and the yolk thickened with a warm center. 

Serve with a warm pattie with an egg placed on top, some roasted tomatoes, ½ a sliced avocado and some rocket (arugula) on the side. I drizzle some olive or avocado oil over the greens. Season lightly with salt and pepper and if you like a squeeze of lemon juice over the avocado and greens.

Sweet and Sour Glazed Meatballs

Meatballs-Lamb-webIngredients 

500g (1.1lb) ground lamb, turkey, beef or pork mince

3 cloves garlic, minced

2 tbsp chopped fresh parsley

1 tbsp fresh thyme, leaves removed from stems

3 tbsp fresh bread crumbs, use gluten free as required

1 egg, slightly beaten

1/2 tsp salt

1/4 tsp freshly ground pepper

olive or coconut oil 

Sweet & Sour Glaze 

1/2 cup honey

1/4 cup plum sauce

1/3 cup dried cranberries

2 tbsp rice vinegar

1 tsp minced ginger

1/4 cup pineapple juice

1 tbsp tomato sauce of choice (ketchup)

1 tsp GMO free cornflour (cornstarch) 

Method 

Combine beef, garlic, parsley, thyme, bread crumbs, egg, salt & pepper. Mix well and shape into 25mm (1 inch) balls. Place on a flat tray, cover and rest in the fridge for 1 hour. 

Preheat oven to 175C (350F) 

Heat the oil in a large skillet or heavy based frying pan over medium high heat. Cook the meatballs straight from the fridge in 2-3 batches for 3 minutes per side or until the center is cooked. 

Drain on paper towels. Add more oil if necessary between batches. 

Place the meatballs in a large casserole dish and cover with the sweet & sour glaze and bake for 15 minutes. 

Sauce 

Combine all ingredients in a small saucepan and cook over medium low heat for minutes until slightly thickened.

Grilled Honey Mustard Turkey Skewers

Turkey-Breast-Skewer-webSkewers are a great way to serve a snack, brunch or a meal. The skewers can be cooked and then served in many different ways. 

As they are, in a wrap, as a topping for a fresh salad and the options go on.

 Ingredients

1kg Canter Valley Turkey Breast diced into 25mm (1 inch) cubes
1/2 cup olive oil
5 tbsp honey
2 tbsp wholegrain mustard
juice of 1 lemon
1tsp salt
½ tsp pepper

 Method

In a bowl, combine all the ingredients well except the turkey. Rest for 30 minutes. 

Add the cubed turkey and combine well so the cubes are evenly coater and allow the turkey to marinade, covered for 2-4 hours in the fridge. Stir once or twice. 

While the turkey is resting in the fridge soak wooden skewers in water for 1-2 hours so that they don’t burn when you cook the turkey. 

Remove the turkey from the fridge 30 minutes before you want to cook it. 

Thread the turkey cubes onto the skewers and place on a baking tray lined with foil. 

Pre-heat your oven grill (broiler) or BBQ grill on high. 

Brush some more marinade over and place them under a hot oven grill or on the BBQ. Cook for about 5-6 minutes per side. Baste once with the marinade before turning over. Baste them again once you’ve turned them over and then once more before taking them out. 

Ensure that the turkey is cooked all the way through and that they are sticky and golden. 

Serve as they are with a salad on the side or strip them off the skewers and top them on a salad. You can also serve them in a wrap with your choice of salad ingredients.

Canter Valley Turkey Burger Patties

Paddies-webThe mix from this recipe can be used for patties, meat balls or as a kofta. I have also used the mix to make meatloaf. 

Ingredients 

400g (1 lb) Canter Valley Turkey Mince

2 garlic cloves, minced

1 egg, lightly whisked

1/4 cup dry bread crumbs, use Gluten-free if required

Zest from one small lemon

2 tsp fresh thyme

1 tsp fresh rosemary

1/2 cup shredded mozzarella cheese

1/2 cup packed fresh spinach, blanched for 1 minute and moisture squeezed out

Salt and pepper to taste 

Method 

Add all the ingredients in a medium bowl and combine well without over mixing. 

Form into 4-6 equal sized patties. I use an egg ring to form the patties so they are all equal in size and cook though at the same time. 

Refrigerate for 30 minutes or more before cooking. 

Cook thoroughly over a medium high heat on a skillet or on the bbq. Cook on one side for 3-5 minutes depending on the size of the patties, turn and cook on the other side, about 3-4 minutes.

 

Serve on a bun with your favorite toppings.

BBQ Sweet Chicken Bites

Honey-chick-nibbles-webIngredients 

1kg (2.2lb) chicken nibbles (bites)
1/4 teaspoon fine ground sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive or coconut oil
2 tablespoons fresh thyme, chopped
1 tablespoon fresh basil, chopped
2 tablespoons lemon juice 
2 tablespoons balsamic vinegar
3 tablespoons raw honey

Method 

In a bowl season the chicken nibbles with salt and pepper. In a small metal bowl sitting in some warm water mix together the oil, thyme, vinegar, honey, lemon juice and basil until its quite fluid. 

Pour over the seasoned chicken nibbles and turn the chicken in the bowl until the nibbles are evenly coated. Cover the bowl and let it marinade in the fridge for at least 2 hours. Over night is even better. 

Remove from the fridge 20 minutes before you want to cook and let the chicken come to room temperature. While the chicken is warming up get your BBQ started on a medium high heat. 

Once the bbq grill is up to temp cook chicken for about 15 minutes, basting with sauce and turning chicken halfway through cooking. Continue barbecuing, without basting, until brown all over and cooked through. Reheat reserved sauce to serve with the chicken. 

I serve this with sweet potato chips cooked on the bbq and a fresh seasonal salad. 

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