Aussie BBQ

Thursday January 26, 2012
TODAY Chef Luke Mangan joined the team with some delicious ideas for an Aussie BBQ.

LAMB CUTLETS WITH BUSH HONEY AND SPICES

Serves 4

Ingredients

  • 16 lamb cutlets

  • 2 tbsp. bush honey or a very good Australian honey

  • 6 tsp. Luke’s BBQ spice rub

  • 1/2 bunch mint chopped

  • 1/4 bunch coriander chopped

  • Salt and pepper

Method

1. Rub the Luke Mangan spice mix all over the lamb and leave to marinate for 1 hour.
2. On a hot BBQ place the lamb cutlets which have been seasoned with salt and pepper down and cook for 2 minutes each side, take off and place on a clean plate.
3. Drizzle with the bush honey, chopped mint, coriander and serve

SAUSAGE SANDWICH WITH BEER BRAISED ONIONS AND PEPPERS

Serves 4

Ingredients

  • 4 large good quality sausages

  • 4 slices of white bread

  • Butter optional for your bread

  • Beer braised onions and peppers

  • BBQ or TOMATO sauce

  • Mustard optional

Method

1. Place the sausages on a hot BBQ and cook right the way through.
2. Place the sausage in the bread and top with the beer braised onions and peppers.
3. Add mustards and your choice of sauce.

Beer braised onions and peppers

Ingredients

  • 2 onions peeled and sliced

  • 1 red pepper, cored and sliced

  • 1 yellow pepper, cored and sliced

  • 1 beer of your choice

  • 50mls extra virgin olive oil

  • 50g butter

  • Salt and pepper

Method

1. Heat a pan so that is just hot, add the oil and butter and then the onions and fry for a few minutes, add the peppers.
2. Cook this for a few more minutes and then add the beer and the seasoning and cook until there is no liquid left.
3. Take off and use as required.

BACON WRAPPED PRAWNS WITH MANGO SALSA

Serves 4

Ingredients

  • 16 green large prawns, de-veined, head & tail removed

  • 16 thin pieces of bacon

  • extra virgin olive oil

  • 4 small handfuls of rocket, picked and washed

Method

1. Place a on each piece of bacon and roll, place a tooth pick in the middle to hold the bacon and prawn together.
2. On a hot BBQ grill plate, cook the prawns for a couple minutes on each side until just done.
3. When cooked, remove from heat, drizzle with olive oil and serve with salsa.

Salsa

Ingredients

  • 1 large mango

  • 1/2 medium red onion

  • 30mls white wine vinegar

  • 1/2 bunch Vietnamese mint

  • 1/2 bunch basil

  • 20ml olive oil

  • Salt and pepper

  • Garnish - coriander

Method

1. Peel and then check the mango then chop peaches in 1.5cm dice.
2. Finely dice the onion and chop the herbs; add these to the mango.
3. Add the vinegar, olive oil and a pinch of salt.

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