Easy Marinades for the Barbeque
Mix together chutney, mint and red wine. Add the lamb and refrigerate 1-2 hours. Mix together the sweet chilli, coriander and lime juice. Add fish and refrigerate for 1-2 hours. Toss vegetables with half of the dressing. Allow to marinate for 1-2 ... [... more]
Australian Womens Weekly |
Grilled Tofu Sandwiches
Serves 4, takes about 1/2 hour to prepare Slice tofu into 1/2 inch slices. Marinate in soy sauce and maple syrup for a while. Grill on barbeque for a few minutes each side. Baste with more marinade when you flip them. Serve on fresh rolls with ... [... more]
International Vegetarian Union |
Barley Risotto with Trout
Heat oil in a flameproof casserole dish over a medium heat and sauté the onion and garlic for about 3 minutes, or until soft. Add the mushrooms and cook for 1 minute, then add the barley, barbeque sauce and prepared hot stock. After this time, ... [... more]
Nestlé |
Barbequed Eggs
Place onion rings on the flat plate of the barbeque. Gently crack and egg into each one. Cook on low heat until the egg has set, covering the barbeque if you wish. 1 large onion, cut into 4 thick slices [... more]
Australian Womens Weekly |
Grilled Chicken Kebabs With Rice And Fetta Salad
Cut chicken into 2 1/2 cm cubes. Thread onto skewers (about 5 cubes Place olive oil, garlic, lemon juice, oregano and parsley in a shallow dish. Add skewers and marinate in the refrigerator for 4 hours or overnight. Heat a barbeque or char-grill ... [... more]
Australian Womens Weekly |
For the marinade:
Then place veggies and salmon on the barbeque/in a griddle pan and, when very hot, sear the salmon and vegetables for a few minutes each side until nicely char-grilled. Remove the salmon and veggies from heat and drizzle with the remainder of ... [... more]
Australian Womens Weekly |
Grilled salt bush lamb with a wattle seeds spice rub
In a mortar and pestle combine and grind together wattle seeds, peppercorns, coriander seeds and sea salt. Rub spices into lamb fillets. Heat a large frypan, grill-plate or barbeque. Drizzle olive oil over lamb and pat into each side. Transfer to ... [... more]
Australian Womens Weekly |
Peppercorn sauce
Cook on char-grill or barbeque. 60 percent on first side and 40 percent on second side. Add garlic, cook one minute longer then add brandy and flame. Remove and rest when cooked to your liking. It's better to undercook than overcook, as the steak ... [... more]
Australian Womens Weekly |
Chargrilled octopus salad
Diabetic, Egg free, Heart friendly, Low cholesterol, Nut free In a large bowl, combine olive oil, lemon juice, oregano, garlic and black pepper. Set aside. Pre-heat chargrill, barbeque or grill-pan until very hot. Drizzle octopus with a little ... [... more]
Australian Womens Weekly |
Barramundi on the BBQ
Place oil on BBQ and use onion half to rub all over the grill. This procedure flavours the oil before cooking. Place barra onto the barbeque and cook, turning, for 5 minutes. Combine the olive oil, garlic, parsley, salt, pepper and water in a ... [... more]
Australian Womens Weekly |
BBQ Mussels with Red Wine Vinaigrette
Scrub the mussels well and remove their fuzzy "beards". Discard any cracked or broken ones, and any opened ones that do not close when tapped on a bench. Preheat the flat plate of the barbeque. Place mussels on flat plate and cook for 2 minutes [... more]
Australian Womens Weekly |
Portabella Bruschetta
Clean the portabellas by wiping them with damp paper towels. Sautee the stems and garlic in olive oil and season to taste with 1/2 teaspoon of the lemon juice and salt. Place them directly over coals on a barbeque for about ten minutes, until ... [... more]
International Vegetarian Union |
