2 tbsp olive oil
freshly ground black pepper to taste
METHOD
Using the tip of a sharp knife, make slits all over the steak. Cut the garlic into small pieces so it can be tucked into the slits and covered to prevent it burning during cooking.
Brush the steak with oil then sprinkle with black pepper. Barbecue for about 3 minutes each side, depending on thickness.
Place on a platter and loosely cover with foil. Rest for about 5 minutes before slicing to serve.
Great served on lightly toasted sliced ciabatta with salad greens and mustard and mayo. - Serves 4-6
THAI-STYLE PRAWNS
The flavour of the kaffir lime leaves is absorbed by the prawns during cooking.
INGREDIENTS
400g raw prawn cutlets
Marinade: 6-8 kaffir lime leaves
3 cloves garlic, crushed
1 tbsp each: olive oil, grated root ginger, lime juice
2 tbsp each: fish sauce, thick chilli sauce
METHOD
Pat the prawns dry and place in a plastic bag. Finely dice 1 small kaffir lime leaf. Reserve the remaining leaves for threading onto the skewers with the prawns.
Combine with the garlic, oil, root ginger, lime juice, fish sauce and chilli sauce. Place the prawns in a plastic bag and add the marinade. Refrigerate for at least 1 hour.
Thread 4 prawns on a skewer adding a kaffir lime leaf in the middle. Repeat until the prawns and leaves are all skewered. Barbecue for about 1-2 minutes each side. Serve with lime wedges. - Serves 4
BARBECUED MINI PEPPERS WITH MOZZARELLA
An attractive vegetarian meal or an accompaniment.
INGREDIENTS
350g vine-sweet mini peppers
2 tbsp olive oil
1 small onion, diced
pinch ground cayenne
salt and pepper to taste
390g can chickpeas, rinsed & drained
cup finely chopped parsley
125g fresh mozzarella, drained & finely diced
METHOD
Cut the tops off the mini peppers, Scrape the seeds from inside the peppers. Heat half the oil and saute the onion, until softened.
Add the seasonings and the chickpeas. Heat for a few seconds then roughly mash. Stir in the parsley and mozzarella.
Fill the mini peppers with the mixture and push the lids back on. Spear 2 peppers per skewer threading from the cap ends through to the points.
Brush with the remaining oil. Barbecue on medium-high for about 10 minutes, turning often. - Serves 4-6
CHIPOTLE CHICKEN INGREDIENTS
400g can mangos, drained
salt and freshly ground black pepper to taste
cup Barker's Chipotle Sauce
1 cup coarsely chopped coriander leaves and stalks
2 tbsp lemon juice
750g chicken tenderloins
spray barbecue oil
METHOD
Combine the mangos, seasonings, chipotle sauce, coriander and lemon juice in a blender. Mix until smooth.
Place the chicken in a plastic bag. Add about of a cup of the mango chipotle mixture. Move tenderloins around so they are well coated. Refrigerate for 2-3 hours.
Meanwhile, simmer the remaining marinade for 2-3 minutes. Place in a bowl to serve with the cooked chicken.
Remove chicken from the refrigerator and drain well. Spray the barbecue hot plate with oil. Stir-fry the tenderloins on the hot plate for about 5-8 minutes, until cooked. Serve with the reserved sauce. - Serves 4-6
