by Ianne Monfort
LAST week I prepared some marinades and some great barbeque secrets that I’m pretty sure got everyone wanting to barbeque some more. So here are some more advanced barbecue recipies for everyone to try.
Fruity Barbecued Lamb
Ingredients
4 lamb shanks (knuckles)
2 tablespoons mango chutney
2 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
¼ cup/60ml/2fl oz apple juice
¼ cup/60ml/2fl oz white wine
2 tablespoons olive oil
4 bulbs young garlic cut in half horizontally
Method:
Score the thickest part of each lamb shank (knuckle) to allow for even cooking.
Place chutney, crushed garlic, ginger, apple juice, wine and oil in a shallow ovenproof glass, ceramic or enamel dish and mix to combine. Add lamb, turn to coat, cover and marinate in the refrigerator and bake in oven for 1 hour.
Preheat barbecue to a medium heat. Remove lamb from baking dish and place on lightly oiled barbecue, add garlic bulbs and cook, turning occasionally, for 30 minutes or until lamb and garlic are tender.
Note: Use fresh young garlic for this recipe, its flavour is milder than more mature garlic and when cooked develops a delicious nutty taste. Lamb chops are also delicious cooked in this way, however no precooking is required and the cooking time on the barbecue will only be 3-5 minutes each side.
Rosemary and Thyme Chops
Ingredients
12 lamb neck, trimmed of excess fat
Fresh herb marinade
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 cloves garlic, crushed
¼ cup/60ml/2fl oz olive oil
¼ cup/60ml/2fl oz balsamic or red wine vinegar
2 tablespoons lime juice
Method:
To make marinade, place rosemary, thyme, garlic, oil, vinegar and lime juice in a shallow glass or ceramic dish and mix to combine. Add lamb, turn to coat, cover and marinate at room temperature for 1 hour.
Preheat barbecue at high heat. Drain lamb, place on a lightly oiled barbecue and cook for 3-5 minutes each side or until chops are cooked to your liking.
Note: Long-handled tongs are a must for a turnig food without burning your hands.
Whole Fish in Banana Leaf
Ingredients
1 large banana leaf
1 large whole fish such as sea bass or snapper, cleaned and skin scored at 3cm/1 1/4in intervals
1 lime, thinly sliced
4 sprigs fresh dill
Nutty rice stuffing
1 cup/220g/7oz wild rice blend, cooked
90g/3oz pistachio nuts, chopped
3 tablespoons finely chopped
Sun dried- peppers or tomatoes
3 spring onions, chopped
1 tablespoon chopped fresh dill
1 teaspoon finely grated lemon rind
1 clove garlic, chopped
Method:
Preheat barbecue to a medium heat. Blanch banana leaf in boiling water for 1 minute, drain, pat dry and set aside.
To make stuffing, place rice, pistachio nuts, sun-dried peppers or tomatoes, spring onions, dill, lemon rind and garlic in a bowl and mix to combine. Spoon stuffing into a cavity of fish and to secure opening with wooden toothpicks or cocktail sticks.
Place fish in centre of banana leaf, top with lime slices and dill and fold banana leaf around fish to completely enclose. Secure with wooden toothpicks or cocktail sticks. Alternately wrap fish in lightly oiled aluminum foil.
Place fish on a barbecue grill and cook for 7-10 minutes, turn and cook for 7-10 minutes longer or until flesh flakes when tested with a fork.
Grilled Cod and Potatoes
Ingredients
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon crushed black peppercorns
4 cod cutlets
6 potatoes, very thinly sliced
Sea salt
Method:
Preheat barbecue to a medium heat. Place 1 tablespoon oil, lime juice and black peppercorns in a bowl and mix to combine. Brush oil mixture over fish and marinate at room temperature for 10 minutes.
Brush potatoes with oil and sprinkle with salt. Place potatoes on lightly oiled barbecue grill and cook for 5 minutes each side or until tender and golden. Move potatoes to side of barbecue to keep warm.
Place Fish on lightly oiled barbecue grill and cook for 3-5 minutes each side or until flesh flakes when tested with a fork. To serve, arrange potatoes attractively on serving plates and top with fish.
