RIB EYE STEAK
How I like to cook a big bone in rib eye steak when the BBQ isnt an option!
MORE BBQ FAV’S BELOW…
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RIB EYE STEAK
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RIB EYE STEAK
How I like to cook a big bone in rib eye steak when the BBQ isnt an option!
MORE BBQ FAV’S BELOW…
NO SMOKER BBQ RIBS
2 x racks pork ribs (prepped, membrane removed etc)
Spice Rub
4 tbs smoked paprika
2 tbs ground cumin
1 tbs ground coriander
2 tsp ground chipotle
1/2 tsp ground cayenne pepper
1 tbs garlic powder
1 tbs dried oregano
2 tbs salt
2 tbs brown sugar
Glaze
Jar of your fav bbq sauce (or make your own) *i like the Lillie’s Q sauce
2 tbs butter
Serve
Coleslaw
Fries / chips
Step 1. Preheat oven to 160C. Combine really well all the spices, I used a fork and give it a good once over or you could put it through a spice grinder or even in a blender to get it really mixed together. You just don't want lumps, especially the sugar.
Step 2. Rub down the ribs with a generous helping of the spice mix. Coat all sides well and then warp each rack separately in foil and place on oven tray. Cook for 2 hrs covered in the oven.
Step 3. Remove from oven and carefully open foil, brush over generous helping of your bbq sauce and then recover with foil and cook for a further hour.
Step 4. Final step, remove ribs from oven, open foil and brush on more bbq if needed and add butter to create nice shine. Cook uncovered for a further 30mins or until sticky and shiny. Remove from oven, allow to rest, ribs should be falling off the bone. Serve with more bbq sauce, coleslaw and chips / fries.
SPICED LAMB W/ GARLIC LEMON SAUCE
RECIPE DEVELOPED FOR WOOLWORTHS
This delectable spiced lamb straight from Hayden Quinn’s kitchen features tender lamb infused with aromatic spices, complemented by a tantalising garlic lemon sauce.
1 tbs ground cumin
1/2 tbs ground turmeric
1 tsp garlic powder
1 tsp chilli powder
1/4 cup extra virgin olive oil
4 lamb forequarter chops
1/4 bunch coriander, leaves picked
1/4 bunch mint, leaves picked
2 tsp sumac
1 lemon, cut into wedges
1/2 cup Greek-style natural yoghurt
1/4 cup hulled tahini
1 lemon, juiced
1 tbs extra virgin olive oil
1 tbs honey
2 cloves garlic, crushed
Step 1. Combine cumin, turmeric and powders in a large bowl. Stir in oil and mix well. Add lamb and toss to evenly coat. Cover and refrigerate for 30 minutes to marinate.
Step 2. Preheat a barbecue grill or chargrill pan over medium-high heat. Add lamb and cook, brushing occasionally with any marinade left in the bowl, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.
Step 3. To make sauce, combine yoghurt, tahini, lemon juice, oil, honey and garlic in a bowl.
Step 4. Place lamb on a plate and top with coriander and mint. Sprinkle with sumac, season with freshly cracked black pepper and serve with sauce and lemon.
#lamb #recipe #sauce #bbq
BANH MI STYLE HOT DOGS
RECIPE DEVELOPED FOR WOOLWORTHS
Quick Pickle
1 cup rice wine vinegar
1 cup water
3/4 cup sugar
1 carrot, peeled using julienne peeler
1/4 large white radish*, peeled using julienne peeler
1 packet Woolworths Classic Cumberland Pork Sausages 500g
1 packet Woolworths Jumbo Crusty Long Rolls 6 pack, sliced to open
3 tbs Woolworths Sriracha mayo
1 cucumber, cut in eighths
1 large red chili, sliced
2 spring onions, sliced
1/2 cup coriander, leaves only
Step 1. Start off with the quick pickle. This can be done the day before to really pickle overnight, or just the day of. In a small saucepan add the vinegar, water and sugar. Bring to the boil and stir to dissolve the sugar.
Step 2. Adding the carrot and the radish to two separate bowls, pour over the pickle liquid and mix well to coat, place in fridge overnight or until serving.
Step 3. Cook the pork sausages in a pan or outside on the bbq, once cooked, allow to cool slightly and slice in half.
Step 4. Build your bun. Start with a good smear of sriracha mayo and then build how you like, adding sausage, pickled veg, cucumber, chili, coriander and spring onions.
*Note: As an alternative to white radish, use your choice of radish or alternatively cabbage works well.
CHICKEN CAESAR LAYER SALAD
MEXICAN 7 LAYER SALAD
STEAK AU POIVRE
1 eschallot, finely chopped
1 tbs coarsely cracked black pepper
2 tbs brandy
1/4 cup heavy cream
Method
Step 1. Watch the video above, it’s super simple!
SMASH BURGER
RECIPE DEVELOPED FOR WOOLWORTHS..
1 packet Woolworths Smash Beef Burgers
6 sliced Woolworths Extra Tasty Cheese
3 Woolworths Milk Buns
3 tbs Woolworths Secret Burger Sauce 330ml
1 large ripe tomato, cut in thick slices
1 large brown onion, sliced super thin on the mandoline
1 head butter lettuce, leaves torn
Step 1. Heat a frying pan or BBQ hot plate over high heat. Place in the Smash Beef Burgers, add on some onions and smash the burgers flat. cook for 1-2 minutes until browned, flip and add the Extra Tasty Cheese to the top. Finish it off to medium rare (or to your liking).
Step 2. Toast the buns lightly in the pan until lightly golden.
Step 3. To assemble your burger, lather both the top and bottom of the bun with the Secret Burger Sauce, followed by two of the patties with melted cheese and topped off with thick cut tomato and lettuce.
NONNI'S 7 LAYER SALAD
Nonni's 7 Layer Salad 🥗
1 head iceberg lettuce, torn or shredded
1 cup diced celery
4 hard boiled eggs, diced
1 cup frozen peas, thawed
1 Can sliced water chestnuts, drained
1 bunch green onions, chopped
250g sliced cooked and crumbled bacon
2 cups mayonnaise
2 Tbsp. Sugar
1 cup cheese
Step 1.) Into a large glass container place the lettuce then sprinkle the next ingredients on top in layers in the order listed, ending with the bacon.
Step 2.) Stir together the Mayo and sugar and spread over the top like frosting..to seal the ingredients.
Step 3.) Sprinkle the cheeses over the top. Cover with plastic wrap and refrigerate overnight or for at least 8 hrs.
SEARED THREADFIN SALMON W/ TOMATOES & OREGANO
After a fun day of fishing on the Fitzroy River with Guided Fishing Down Under it was time to cook up our catch - I had never cooked with King Threadfin Salmon before but Nathan told me that how I had planned to cook it up would be perfect. So here we go!
Prep 00:10
Cook 00:10
Serves 4
Easy
Ingredients List
4 x fillets / portions threadfin salmon (use your favourite white fish for the BBQ)
2 tbs extra virgin olive oil
Sea salt and pepper, to season
3 large ripe heirloom tomatoes, thickly sliced
Dressing
3 tbs white wine vinegar
5 tbs extra virgin olive oil
1/4 cup parsley, finely chopped
3 sprigs oregano, leaves only, finely chopped
1 glove garlic, finely chopped
Sea salt and pepper, to taste
To serve
Fresh sprigs of oregano
3 tbs pine nuts, toasted golden
Method
Step 1. Heat a pan, or BBQ plate to high heat. Season fish well and then drizzle with olive oil. Cook fish until seared and cooked to your liking, about 2-3 mins per side*
Step 2. For the dressing, combine all the ingredients in a small bowl and set aside until ready to serve.
Step 3. To serve, place tomatoes on a large serving platter, top with cooked fish and spoon over dressing, top with fresh oregano and pinenuts. Serve to the middle of the table to share.
Notes
* Cooking times will always vary depending on the size and thickness of your fish fillets.
CHARRED CAPSICUM SALAD
RECIPE DEVELOPED FOR WOOLWORTHS TABLE
Prep 00:10
Cook 00:15
Serves 4-6 (as a shared side)
Easy
Ingredients
3 medium capsicums (red, yellow or orange), quartered, seeds and membranes removed
1/3 cup Woolworths walnuts, roasted and roughly chopped
1 cup Woolworths 35 Hour Sourdough Loaf, cut into croutons, toasted in oven
1/2 cup Woolworths Sicilian Pitted Olives, sliced in half
2 tbs Woolworths Red Wine Vinegar
2 tbs Woolworths Extra Virgin Olive Oil
2 sprigs fresh oregano, leaves only
1/2 cup fresh parsley, roughly chopped
1/2 cup fresh mint leaves
Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.
Step 2. To assemble, scatter the grilled capsicums on a platter and spoon over the nuts, croutons and olives. Drizzle with olive oil and red wine vinegar, then garnish with fresh herbs.
VEGEMITE CHARRED CHICKEN WRAP
RECIPE DEVELOPED FOR VEGEMITE & OONI
These charred chicken wraps are packed with bold flavour and take no time to cook up in the Ooni Karu 12g.
Prep 00:15
Cook 00:15
Serves 4-6
Easy
Ingredients
1kg chicken thigh
Marinade
1/2 cup Greek yoghurt
1 tbsp Vegemite
1 tbsp minced garlic
2 tsp minced ginger
1 tsp chilli powder
1/2 tsp turmeric powder
2 tsp ground coriander
1 tbsp ground cumin
1 tsp salt
1 butter lettuce, torn
2 Lebanese cucumbers, sliced
3 ripe medium tomatoes, sliced
1 small bunch fresh mint leaves
1 small bunch fresh coriander leaves
Pickled onions, to serve
Greek yoghurt, to serve
Method
Step 1. Mix the marinade ingredients together in a bowl. Add the chicken and coat thoroughly.
Step 2. Place the Ooni Dual-Sided Grizzler plate in the OONI Karu 12g. Preheat to 250℃.
Step 3. Arrange the chicken on the Grizzler plate and cook for 15 minutes. Remove from the heat and allow the chicken to rest for 5 minutes.
Step 4. Slice the chicken and serve with fresh salad and yoghurt on your wrap of choice.
CAULI-BLOSSOM W/ CREAMY CURRY WHIP
RECIPE DEVELOPED FOR PERFECTION FRESH
Grab your cauli-blossom and get dipping into this delicious creamy curry whip.
Prep 00:15 (plus min. 2 hrs soaking time)
Cook 00:10
Serves 6 as a shared starter
Super Easy
Ingredients
250g Cauli-Blossom® Fioretto®, cut into thin stems, rinsed
1 tbs extra virgin olive oil
Cauli-Blossom Spice Mix
1 tsp turmeric
1 tsp chili powder
1 tbs smoked paprika
Creamy Curry Whip
150g raw cashews, soaked for 2hrs
1 small brown onion, roughly chopped
2 cloves garlic, crushed
1 tbs coconut oil
1 tbs curry powder / garam masala
1 cup yoghurt*
1 lime, juiced
Coriander, leaves only, to garnish
Lime wedges, to serve
Method
Step 1. Heat BBQ or griddle pan over high heat. Place the Cauli-Blossom® onto a tray drizzling with oil and sprinkling with spice blend, toss well to coat and combine. Set aside until ready to char.
Step 2. In a medium fry pan saute onion and garlic in coconut oil until softened, add curry powder and saute for a further 2-3 mins until aromatic. Set aside to cool slightly.
Step 3. Drain cashews and place in a blender or food processor along with the onion garlic spice mix, yoghurt and lime juice. Blitz until super smooth and creamy. If you find the mix is too thick, add a more yoghurt. Set aside until ready to serve.
Step 4. Cook Cauli-Blossom® on BBQ for 4 - 6 mins or until tender and lightly charred, turning as needed. To serve, spoon out a generous portion of the creamy curry whip onto a serving plate, place over charred cauli-blossom, serve with lime wedges and garnish with coriander.
Notes
* To make this recipe vegan, replace the yoghurt with coconut milk.
STICKY HONEY BOURBON RIBS
IN PARTNERSHIP WITH MAKER’S MARK & BEECHWORTH HONEY
I love love love ribs, I love the tactile nature of them, the moorish glaze, the sticky fingers and the need to wash it down with an ice cold drink (preferably a bourbon!)
Prep 00:15
Cook 02:15
Serves 4-6
Capable Cooks
Ingredients
2 racks (appox. 1.5-2kg) baby back pork ribs
Rub
4 tbs American mustard
2 tbs smoked paprika
1 tbs garlic powder
2 tsp chilli powder
1 tbs salt
2 tsp pepper
1/4 cup apple juice.
Glaze
1/2 cup Maker’s Mark Bourbon (reserve 2 tbs for finishing sauce)
3 tbs Beechworth Bee Raw Honey
1/4 cup tomato sauce
1/4 cup bbq sauce
1/4 cup apple cider vinegar
1 tsp chili powder
2 cloves garlic, crushed
2 tbs butter
Serve
Lemon wedges
Method
Step 1. Remove ribs from fridge 20mins before cooking. Preheat oven to 160C.
Step 2. Combine all the dry rub ingredients, mixing well. Lather the pork ribs in american mustard, this will act as the “glue” for the rub. Evenly and liberally sprinkle the rub mix over the ribs, on a large baking sheet or tray, lay out foil and individually wrap each rack of ribs sharing the apple juice evenly between each rack. Seal and place in oven for 2 hrs.
Step 3. While the ribs are cooking, in a medium saucepan bring together the glaze over a low heat. Add all ingredients, reserving 2 tbs of bourbon. Mix together well to combine and bring to a very gentle simmer and then turn off the heat and set aside for later.
Step 4. Once the ribs have been in the oven for 2hrs, carefully remove from the foil (watch for steam), discard foil and place back on the baking tray coating well with half the glaze. Increase oven to 200C and place ribs back into oven uncovered for 10-15 mins or until caramelised. Remove from oven and pour over the remaining glaze, cut into sharing portions, garnish with fresh lemon wedges and enjoy.
AMERICAN VIBES…
Featured
BBQ'D KALE + ASPARAGUS W/ YOGHURT SAUCE
Greens like kale and asparagus come to life when they meet a hot BBQ grill. This is a great way to enjoy your vegetables and it's the perfect side to pair with any grilled meat.
Prep 00:10
Cook 00:10
Serves 4-6 as a side
Super Easy
Ingredients
1 bunch Tuscan kale
1 bunch asparagus
1 cup greek yoghurt
1 lemon
1 small clove garlic
2 tbs olive oil, plus more for dressing
2 tbs red wine vinegar
Method
Step 1. Heat a BBQ grill to high heat. Dress the kale and asparagus with olive oil and season with salt and pepper.
Step 2. Grill the kale and asparagus hard and fast until charred and tender. Place the greens on a tray and dress with red wine vinegar, a little more olive oil, salt and pepper.
Step 3. Mix together the yoghurt, the zest of 1/2 a lemon, the garlic and olive oil. Season lightly with salt and spread over the base of a platter.
Step 4. Place the greens on top of the yoghurt base and finish with lemon zest over the top.
WHILE THE GRILL IS FIRED UP, MORE RECIPES HERE
LEMONGRASS LAMB CUTLETS
A fragrant marinade takes the delicious lamb chop to the next level.
Prep 00:15
Cook 00:20
Serves 2-4
Easy
Ingredients
8 lamb cutlets
Marinade*
3 lemongrass stalks (white part only), roughly chopped
3 garlic cloves
1 eschalot, roughly chopped
2 inch piece fresh ginger, peeled and roughly chopped
1 long red chilli, chopped
2 birdseye chillies, chopped
1 large handful fresh coriander
1 tsp turmeric powder
1 tsp salt
1 tbs oil
400g green beans, trimmed
To serve
Cooked rice
Fresh coriander
Lime wedges
Method
Step 1. Slowly heat a griddle pan or BBQ to high heat. Add all of the marinade ingredients except the coriander to a mortar and pestle* and pound together to form a paste. Add the coriander and pound it into the paste. Add a little more oil to loosen.
Step 2. Rub the lamb with the marinade and cook for 2-3 minutes on each side. Allow to rest.
Step 3. Cook the beans on the griddle pan or BBQ until charred and tender. Season with salt. Serve with lime, fresh coriander and rice.
Notes:
*Try this marinade on fish or as a base for a curry.
* If you don’t have a mortar and pestle, the marinade can be mixed in a food processor.
GRILLED CAPSICUM W/ YOGHURT & FETA WHIP
This is the perfect side for a simple picnic or a festive feast. Especially great with lamb; it’s quick and easy but packed with fresh flavour.
Prep 00:10
Cook 00:15
Serves 4-6
Easy
Ingredients
3 medium capsicums (red, yellow or orange), quartered
1/3 cup roasted walnuts, roughly chopped
3/4 cup greek yoghurt
180g persian feta
1/2 lemon, juice and zest
2 tbs olive oil
4 sprigs fresh thyme
2 sprigs fresh oregano
Small handful fresh mint leaves
Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.
Step 2. To make the yoghurt and feta whip, place the yoghurt and feta into a mixing bowl. Add the lemon zest, lemon juice and olive oil and whisk together until smooth. Season with salt and pepper. Loosen with a little water if it is very thick.
Step 3. To assemble, scatter the grilled capsicums on a platter and spoon over the yoghurt mix. Garnish with chopped walnuts, fresh herbs and a drizzle of olive oil.
SALADS…
SUMMER BBQ "PANZANELLA"
A salad made on the BBQ! This one is a colourful, summertime crowd pleaser. A cross between a panzanella and a fattoush; serve it alongside your favourite BBQ’s meats or bring it to the next family gathering.
Prep 00:15
Cook 00:20
Serves 8-10
Easy
Ingredients
3 thick slices ciabatta bread
250g block haloumi, cut into 1cm thick slices
2 different coloured capsicums (red, yellow or orange)
2 sweet corn cobs, husks off
400g mixed tomatoes, sliced into halves or quarters
Sumac dressing
3 tsp sumac
1 clove garlic, crushed
1/4 tsp salt
1/2 cup olive oil
1/4 cup red wine vinegar
To Serve
Small handful fresh mint leaves, finely chopped
Method
Step 1. Heat a BBQ grill to medium heat. Grill everything until lightly charred. Start with the corn which will take around 10 minutes. Then, the capsicum (around 5 minutes) and the bread (around 3 minutes). Grill the halloumi last, on high heat for around 1-2 minutes each side.
Step 2. Remove everything from the heat. Roughly tear or chop the ciabatta into inch-sized pieces and slice the haloumi into small chunks. Slice the capsicum into strips and cut the corn into 3cm rounds.
Step 3. To make the dressing, place all of the ingredients in a small jar and shake together to emulsify (or whisk together in a bowl). Adjust the seasoning to your taste.
Step 4. To assemble, Place all of the salad ingredients in a large bowl and pour over the dressing to your liking. Toss together with fresh mint and serve straight away.
THE SALAD BAR…
AUSSIE BURGER WITH THE LOT
I think the only thing that is missing on this burger is the bacon? How did I forget! Wrap your fangs around this Aussie classic, the Aussie Burger with the lot!
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Fresh and poppy just like the peas and beans in this vibrant little summer salad. This Pea, Bean & Herb Salad with Feta would sit real nicely on the summer BBQ table surrounded by some BBQ'd meats and cold drinks!
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