This Sunday is Father’s Day and the first day of spring — a great excuse for a barbecue lunch with the family. Just make sure you help dad with the barbie!
BBQ Vegies & Lamb Chops with Tahini Sauce
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Serves 4
Ingredients:
1 lemon, zested, juiced
2 tbsp white wine vinegar
¼ cup (40g) finely chopped shallots
⅓ cup (80ml) extra virgin olive oil
2 x 400g packets Coles Kitchen BBQ Veggie Medley
2 tbsp extra virgin olive oil, extra
8 Australian lamb loin chops
4 small pieces pita bread
¼ cup finely chopped mint
Mint leaves, to serve
Tahini Sauce:
½ cup chopped flat-leaf parsley
½ cup (140g) tahini
⅓ cup (80ml) lemon juice
1 tsp finely grated lemon rind
2 garlic cloves
Method:
To make the tahini sauce, place the parsley, tahini, lemon juice, lemon rind, garlic and ¼ cup (60ml) water in a food processor. Process until smooth and creamy, adding a little more water if necessary. Season with salt.
Place the lemon zest, 2 tbsp lemon juice, vinegar, shallots and oil in a small bowl. Whisk to combine.
Heat a barbecue grill or chargrill on high. Place the vegetables and extra oil in a bowl. Toss to combine. Season with salt. Cook on grill, turning occasionally, for 6 mins or until char marks form and the vegetables are crisp-tender. Transfer to a serving platter.
Season the lamb with salt. Cook, fat-side down, on the grill for 1 min to render and caramelise. Cook for a further 2 mins each side or until char marks form and an instant-read thermometer inserted into the centre of lamb registers 54°C.
Add lamb to the vegetables on the serving platter. Cook the pita on grill for 2 mins or until warmed and lightly charred.
Stir mint into the shallot mixture. Spoon some of the dressing over the lamb and vegetables. Season with salt and pepper. Sprinkle with mint leaves. Serve with the pita, tahini sauce and remaining dressing.
Sticky Teriyaki Chicken & Spring Vegie Skewers
Sticky Teriyaki Chicken & Spring Vegie Skewers (top) and Brussels Sprout & Bacon Skewers (bottom).
Serves 6
Ingredients:
12 chicken thigh fillets, cut into thirds crossways
1 bunch asparagus, cut into 5cm lengths
1 bunch spring onions, cut into 5cm lengths
Chargrilled lemon halves, to serve
Teriyaki Sauce:
¼ cup (60ml) salt-reduced soy sauce
¼ cup (60ml) sake or white wine vinegar
2 tbsp mirin seasoning
2 tbsp caster sugar
1 tsp finely grated ginger
Method:
To make the teriyaki sauce, combine the soy sauce, sake or vinegar, mirin seasoning, sugar and ginger in a small saucepan over low heat. Cook, stirring, for 5 mins or until sauce thickens slightly. Set aside for 15 mins to cool.
Combine chicken and teriyaki sauce in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Thread chicken, asparagus and spring onion onto soaked bamboo skewers.
Preheat a barbecue grill or chargrill on medium-low. Cook the chicken on grill for 4-5 mins each side or until cooked through and starting to caramelise.
Transfer to a serving platter. Serve with lemon.
Brussels Sprout & Bacon Skewers
Serves 6
Ingredients:
400g baby Brussels sprouts
3 middle bacon rashers
1 tbsp olive oil
1 tbsp white wine vinegar
2 tsp wholegrain mustard
1 tsp honey
2 tsp thyme sprigs
Chargrilled lemon halves, to serve
Method:
Preheat a barbecue grill or chargrill on medium-high. Cook the Brussels sprouts in a large saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain well.
Use a small sharp knife to remove the rind from the bacon. Cut in half lengthways, then cut in half crossways. Roll each piece of bacon into a roll. Thread onto soaked bamboo skewers, alternating with Brussels sprouts.
Place oil, vinegar, mustard, honey and thyme in a screw-top jar and shake to combine. Brush over the skewers. Cook on grill, turning occasionally, for 5 mins or until lightly charred.
Transfer to a serving platter. Serve with lemon.
Spring Hot Dogs
Spring Hot Dogs.
Makes 6
Ingredients:
6 of your favourite gourmet sausages
1 cup shredded red cabbage
1 cup shredded cos lettuce
100g snow peas, thinly sliced
4 radishes, thinly sliced
⅓ cup mint leaves
2 tbsp olive oil
1 tbsp white wine vinegar
2 tsp Dijon mustard
2 tsp sweet chilli sauce
8 hot dog rolls
Sweet chilli sauce, extra, to serve
Method:
Heat a greased barbecue grill or chargrill on medium-high. Cook the sausages, turning, for 10-15 mins or until golden and cooked through. Transfer the sausages to a plate.
Meanwhile, combine the cabbage, lettuce, snow pea, radish and mint in a large bowl. Combine the vinegar, mustard, sweet chilli sauce and remaining oil in a bowl. Drizzle over the cabbage mixture and toss to combine.
Use a serrated knife to split the bread rolls (don’t cut all the way through). Fill the rolls with the cabbage mixture. Top with the sausages and drizzle with extra sweet chilli sauce to serve.
Lemongrass Prawns with Zucchini Salad
Lemongrass Prawns with Zucchini Salad.
Serves 4
Ingredients:
1 tbsp finely chopped lemongrass
2 tsp finely grated ginger
1 garlic clove, crushed
1 long red chilli, seeded, finely chopped (optional)
¼ cup (60ml) lime juice
1 tbsp finely chopped coriander
1 tbsp extra virgin olive oil
750g raw banana prawns, peeled leaving tails intact, deveined
1 tbsp salt-reduced soy sauce
¼ tsp sesame oil
Zucchini Salad:
250g packet Coles Australian Zucchini Noodles
½ cup coriander leaves
½ cup mint leaves
1 Lebanese cucumber, peeled into ribbons
1 carrot, peeled, cut into ribbons
2 spring onions, thinly sliced
Method:
To make the zucchini salad, combine the zucchini noodles, coriander, mint, cucumber, carrot and spring onion in a large bowl.
Combine the lemongrass, ginger, garlic, chilli (if using), lime juice, coriander and oil in a jug. Place the prawns in a large bowl. Add half the lemongrass mixture and toss to coat.
Heat a barbecue plate on high. Cook the prawns for 2-3 mins each side or until prawns curl and change colour. Transfer to a plate.
Add the soy sauce and oil to the remaining lemongrass mixture in the jug.
Arrange the zucchini salad on a large serving platter. Top with prawns. Drizzle with the soy sauce mixture.
