Home' Advocate Communications : Fiordland Advocate 7 January 2010 Contents WHAT'S COOKING
Page 10 | 7 January, 2010
Thickly slice the eggplant. Sprinkle
both sides with salt and stand for
30 minutes to soften. Rinse in
cold water and pat dry.
Hold the pepper with tongs over a
flame or place under a grill to char
the skin. Once blackened, place in
a plastic bag to cool. Peel. Cut into
Mash ½ the avocado together with
the garlic and yoghurt. Season to
taste with salt and pepper.
Generously brush the mushrooms
with oil. Liberally brush the
eggplant slices with the
Barbecue the mushrooms
and eggplant on both sides
until softened, about 10
minutes. Lightly toast the
buns. Barbecue the haloumi
on a ridged barbecue plate for
about 2 minutes each side.
Place the bases of the burger
buns on serving plates. Spread
with the mashed avocado. Layer
with the eggplant and mushrooms.
Insert the red pepper and
remaining sliced avocado into the
mushrooms. Top with the haloumi.
Drizzle with the sweet chilli sauce.
Serve the bun tops on the side.
My family are well into the season
and the insipid sunshine and the
lack of real summer weather has
done nothing to dampen our fun.
My husband and his friends enjoy
being in charge of the cooking and
we women would not want it any other way.
I do contribute ideas for accompaniments as they can add pizzazz to the
mains. Here are some tasty offerings.
• Caraway Potatoes: Prick four medium potatoes with a fork. Lightly
butter four squares of double foil large enough to wrap each potato.
Place each potato in the centre of each square. Sprinkle with flaky salt
and caraway seeds. Wrap the potatoes tightly and cook in the barbe-
cue coals (or in an oven) for 30-40 minutes. Excellent served with sour
cream. Serves four.
•Barbecued Cabbage: Cut half a head of cabbage into four wedges.
Remove the core. Place the wedges on one piece of double foil large
enough to wrap them up. Add a dash of table spread and season with
crushed garlic, salt and pepper. Wrap up loosely and seal. Grill over
medium coals or on a gas-fried barbecue grill for about 30 minutes or
until tender. Serves four.
•Barbecued Tomatoes: Halve four large tomatoes and place on a large
sheet of double thickness foil. Season with freshly ground salt and
Place a chopped anchovy on each tomato half plus a teaspoon of
chopped parsley and a drizzle of olive oil. Fold the foil over the tomatoes
and seal. Cook over coals or on a gas barbecue for 10 minutes until just
softened. Serves four.
•Corn Fritters: Drain a 400g can of whole kernel sweet corn. Combine
with one cup of flour, two teaspoons of baking powder, two lightly beat-
en eggs, one to two teaspoons sambal oeleck and half a cup of milk or
coconut milk.Cook heaped tablespoonfuls on a greased barbecue plate,
until golden/brown on both sides. Serves four.
Big on barbecues
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon each lemon pepper,
1 tablespoon each: sambal oeleck,
chopped tarragon, basil, oregano
8 skinned and boned chicken thighs
Combine the olive oil, lemon juice,
lemon pepper, sambal oeleck and
Score the thick areas of the
chicken thighs. Place in a plastic
bag and add the marinade.
Move the chicken around so it
is well coated. Marinate in the
refrigerator for 2-12 hours. Move
the chicken around occasionally
to ensure even coverage.
Remove the chicken from the
marinade and pat dry with a
Barbecue over medium heat
for about 15-20 minutes or
until thoroughly cooked, turning
occasionally and basting with the
Great served with a salsa of diced
avocado and tomatoes seasoned
with lime juice and chilli.
BBQ Piri Piri Chicken
Marinade: 2 shallots, diced
1 tablespoon each: brown sugar,
sweet chilli sauce, sesame oil,
2 tablespoons finely grated root
ginger, balsamic vinegar
½ teaspoon freshly ground black
Meat: 700g scotch fillet or rump
Combine the marinade
Place the cubed steak in a plastic
bag. Add the marinade. Move the
meat around so it is well coated.
Marinate in the refrigerator for
Move the meat around once or
twice to ensure even coverage.
Soak some wooden skewers in
warm water for at least 1 hour.
Drain the meat and tread onto the
Barbecue the meat for about 3-4
minutes each side.
A favourite barbecue treat.
1kg skinned and boned fish fillets or
fish steaks, about 2cm thick
spray olive oil and sprinkle freshly
ground salt and black pepper to
1 cup chopped fresh mixed herbs
eg basil, marjoram, chives, parsley,
1 cup finely grated tasty Cheddar
Cut the fish into 6 serving-sized
pieces. Cut six pieces of pieces of
double foil large enough to wrap
the fish in. Spray with oil.
Place the fish in the centre of
the foil, season with salt and
pepper and top with the herbs and
cheese. Wrap the fish in the foil.
Refrigerate, until ready to cook.
Place the fish on the grill.
Barbecue for 5-6 minutes, until
sizzling and cooked.
Barbecued fish with herbs
1 small eggplant
flaky salt and freshly ground black
1 each: red pepper (capsicum), 1
avocado, sliced, large clove garlic,
2 tablespoons low fat yoghurt
4 medium portabello
mushrooms, stems removed
½ cup olive oil
4 small wholemeal burger
buns or similar, halved 200g
haloumi cheese, thickly sliced
sweet chilli sauce
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