Category Archives: Barbecue

Mexican Corn On The Cob

The picture really doesn’t do this corn justice but quite honestly, it doesn’t last long enough for photos to be taken!

With a household of boys if you serve food on a stick or with a bone they will eat their fill of it without complaining, I’m sure it harks back to caveman days!

These are moreish, you can use the whole cob but these half cobs are cute and if you are feeding smaller mouths, a little more manageable.

I have given instructions for cooking indoors but these work well on the bbq. Peel the husk  off, remove the fronds and put the husk back over the corn and bbq. Once cooked, unwrap, dip in the sauce, sprinkle with cheese and serve.

Serves 4-6.

Ingredients

6 corn cobs,husk and fronds removed, cut in half

150g sour cream

110g mayonnaise

1/2 lime, juiced

15g fresh coriander levels, roughly chopped

1 garlic clove, crushed

Salt and pepper

60g Parmesan, grated

Method

Boil the corn for 5-6 minutes in salted water until cooked.

In a bowl, combine the sour cream, mayo, lime juice, coriander, garlic, salt and pepper.

Heat a large dry frying pan over high heat.

Tip the corn into a colander to drain.

Now add the corn to the dry pan and turn regularly until it has coloured.

Stick a small skewer into the end of each cob half.

Using the skewer, pick up the cob and dip it in the sour cream dip, swirling it around to cover it.

Place on a serving plate and repeat with the remaining corn, sprinkle over the cheese and serve. 

Chicken And Corn Burgers

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During the school holidays we have been trying out new burger recipes and this one has been very popular with my boys so I am now making these burgers in the canteen of our local primary school.

These burgers freeze brilliantly so double the recipe, bake them, cool them and freeze them for another night.

This recipe has a gluten free option in the ingredients list too. Makes 6-8 burgers.

Ingredients

500g chicken thighs, minced

100g sweet corn kernals

60g grated cheese

1/4 teaspoon garlic powder

a pinch of chilli powder

20g fresh breadcrumbs or 2 tablespoons potato starch

salt and pepper

Method

Combine all of the ingredients in a large bowl.

Preheat the oven to 210 degrees centigrade and line two baking sheets with baking parchment.

Fill a bowl with water, wet your hands and form the meat into six balls and the six patties, wetting your hands between each one.

Lay the patty onto the prepared baking sheet and using the palm of your hand flatten gently until 1cm thick. Repeat with the remaining patties and pop into the oven.

Bake for 15-20 miutes until cooked through and golden.

Peach Salsa

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Summer is well and truly with us here in Western Australia.

With summer comes delicious stone fruits so I like to use peaches or nectarines in a salsa just to mix it up a little.

Serves 4.

Ingredients

3 yellow flesh peaches, stoned and diced

1/2 a jalapeno, deseeded and  finely diced

1 small shallot, peeled and  finely sliced

1/2 lime, juiced

a handful of fresh coriander

salt and pepper to taste

Method

Combine all of the ingredients in a bowl.

Let the salsa sit at room temperature for 15 minutes before serving.

Baked Green Chicken

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An odd name I know!

My husband has a dislike for parsley and the garden is producing mountains of it just now so I need to sneak it in to as many things as I can! When he saw this before it was baked the shade of green made him call it Hulk chicken, it is that green!

You can barbecue this chicken too, it has fabulous flavour for such simple ingredients.

Serves 4-6.

Ingredients

1.8kg chicken pieces, bone in, skin on

2 lemons, juiced

4-5 cloves garlic, chopped

a big bunch of fresh parsley

30mls olive oil

salt and pepper

Method

Combine all of the ingredients, except the chicken, in a food processor and whizz until you have a thick but pourable paste, you may need to add a little more oil.

Place the chicken in a large bowl and pour over the marinade, use your hands to cover all of the chicken in green, leave to marinade for 30 minutes if you have time.

Preaheat the oven to 190 degrees centigrade and line a baking tray with baking parchment.

Place the chicken skin side up on the tray, pour over any remaining marinade, and slide into the oven.

Bake for 30 minutes and then baste with the pan juices, do this a few times until the chicken is fully cooked and the skin is crispy.

Cheats Salmon Tikka

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I love all Indian cooking and sometimes it’s nice to mix it up a little as salmon wouldn’t usually be used for a tikka curry but for a quick dinner option this is fab and doesn’t have a huge long list of ingredients.

Serve with rice and dhal, on top of a crunchy salad or I sometimes make this for nibbles and just pop a little salmon onto baby cos lettuce leaves which works beautifully too

Serves 4-6.

Ingredients

150g Greek yogurt

2 garlic cloves, crushed

2 teaspoons garam masala

3 teaspoons paprika powder

1/2-1 teaspoon Kashmiri chilli powder

8 teaspoons chickpea flour

juice of 1 lime

salt and pepper

600g skinless salmon fillets, around six small fillets

Method

Combine the yogurt, garlic, garam masala, paprika, chilli powder, chickpea flour, lime juice, salt and pepper in a zip lock bag and mix well.

Add the salmon, gently squish it around to make sure that it is all covered in  marinade and then pop back in the fridge for at least one hour.

Preheat the oven or BBQ to 200 degrees Centigrade.

Line a baking sheet with baking parchment if using the oven.

Place the salmon onto the baking tray, spreading it out so the fillets aren’t touching and then top with the remaining marinade and bake for 10-12 minutes.

Smoked Paprika And Cayenne Tortillas

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Shop bought corn tortillas here is Oz have a nasty habit of splitting and being rather similar to cardboard in texture so I now make my own.

I invested in a tortilla press a while ago and the boys happily work in the production line to make bigger batches of these. If you don’t have a press, don’t panic, a couple of heavy books will work a treat too!

This recipe makes 12 tortillas but I usually triple the recipe as the tortillas will last for a week in a sealed bag or a few months wrapped well in the freezer.

Ingredients

220g masa lista, Mexican corn flour

325mls warm water

1 teaspoon smoked paprika

a pinch of cayenne powder

a pinch of salt

Method

Weigh the flour, smoked paprika and cayenne into a large bowl.

Pour the water in and using your hands, mix to form a dough.

Knead gently and then divide into twelve portions and roll into balls.

Heat a frying pan over a high heat. Do not add oil.

Take a piece of baking parchment that will fit over the press, top with one of the dough balls and then top with another piece of parchment.

Pull down on the press to flatten the dough.

Once the pan is very hot, peel the parchment from the dough and place it in the pan.

Cook for 30 seconds and then flip, cook again for 60 seconds and then flip one last time and cook for 30 seconds.

Set aside, covered in a clean tea towel and continue cooking the remaining tortillas.

Serve warm.

Coriander Dressing

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This is one of those fab dressings that goes with so many things, we have it poured over roast chicken pieces, salads, barbecued meat and roast vegetables.

I delight in the fact that some of the vibrancy of the sauce comes from a sneaky handful of spinach leaves, what the boys don’t know won’t hurt them!

Ingredients

a large bunch of coriander, around 70g

1 cup firmly packed baby spinach

1 green chilli, deseeded

1 garlic clove, peeled and roughly chopped

juice of 1 lime

60-80mls olive oil

salt and pepper

 Method

In a food processor, whizz the coriander, spinach, chilli and garlic.

Pour in the lime juice and with the motor running pour in enough oil to get it to the consistency that you are after.