Something Different to try at Your Next Barbecue |
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By: Philip Griffith Posted: 2008-02-09 07:16:09 |
| Barbeque's conjure up ideas of fun, friends, outdoor eating, drinking, beautiful sunsets and happy times.For some people the joys of having picnics and barbeques in the warm summer sun is an all year round event, however for most we can look forward to the BBQ season. What's cooking on the BBQ's these days can be very simple like sausages and steak, or it can appear to be very sophisticated.Not everything needs to be actually cooked on the BBQ to be enjoyed at a BBQ. As well as this a lot of new BBQ's are gas operated, are easily controlled and many have hoods for retaining heat. It is a lot like having your kitchen out in the back yard. (Beside your new picnic table!)A) SoupSeafood Chowder This absolutely delicious chowder can be made with any shellfish or a combination of them.ie: mussels, clams, prawns, shrimps, or cockles.25 -30 large mussels or clams (1 kg of mussel or clam meat meat) 2 lbs450g (1 lb) onions put through blender5 rashers of bacon put through the blender450g (1 lb) kumara (sweet potato)5 cloves of garlic, crushed30ml (2 tbsps) garlic butter5ml (1 tsp) paprika2.5 ml (1/2 tsp) cayenne pepper2.5ml (1/2 tsp) black pepper2 small can of reduced cream2 cans of coconut cream (twice the size of the reduced cream)60ml(4 tbsp) lemon juice60ml (4 tbsp) brandy (after it has finished being heated)Sprinkling of parsley1. Microwave the fresh mussels / clams until they open -keep thejuice. Put the shellfish through the blender until smooth.2. Boil the kumara in mussel liquid. If there is not enough fluid add water up to 500ml. 1/2 pint3. Melt the butter and add the blended bacon, onions, garlic, pepper and paprika untilonions and bacon are cooked.4. Add the mashed kumara and liquid. Add the mussels, (clams) then reduced cream and coconut cream. Add the lemon juice.5. Let it cool a little before adding the brandy.Serve with sour cream and sprinkle of parsleyWill make 8 -10 servings.It can be made up in advance and reheated before serving time. Do not add the brandy until just before serving because the alcohol will evaporate off if the chowder boils.B) AppetizerLobster Boil the lobster until just cooked. Cut in half and scoop out the meat. Serve on lettuce leaf. Garnish with slice of lemon and seafood sauce. Add salt and pepper. Leave out all of the legs for your guest to crack open and suck on.C) Main Course Whole stuffed chickenPrepare chicken with your favorite stuffing and bake in the BBQ on your rotisserie. Coat occasionally with olive oil to get that beautiful golden brown finish. Make sure it is well cooked but not over cooked. Chicken cooked this way tends to be very soft and moist. Slice the chicken up and serve with an apricot sauce and spices.PotatoesScrub them, prick all over, brush with oil and sprinkle with salt.Wrap each potato in a separate piece of foil and place on the barbeque. They may take from 30 minutes to one hour depending where in the barbeque they are placed. Serve with plenty of butter or sour cream mixed with chopped chives.CourgettesSlice courgettes in half and cover with grated cheese, salt and pepper and wrap in buttered foil.Wrap each one independently and cook for 20 - 30 minutes.Corn cobs Remove husk and silk from fresh corn and spread generously with softened butter. Sprinkle with salt and pepper and wrap each cob in double thickness foil, twist ends to seal. Cook for about 20 minutes, turning frequently.BroccoliBroccoli spears, season with salt and pepper, sprinkle with lemon juice and top with pats of butter or margarine. Wrap with double foil allowing a little space for expansion of steam. Cook for about 20 minutes turning frequently.Cheese Topped Tomatoes Chop out tomato cores and cut half with a zig-zag pattern. Season with salt and pepper.Combine some breadcrumbs, cheese and butter and sprinkle over tomatoes.Heat tomatoes on the barbeque plate until warmed through.Garnish with chopped chives and parsley.If you are organised you can have all of the main course cooked at the same time. Do the tomatoes at the very end because they will take very little time.D) DessertBaked bananasFor a delicious finale you can use the barbeque to make the dessert.Bananas are ideal for barbeque cooking as they bake in their skins and need no preparation at all.The liquer adds richness but children may prefer melted chocolate , jam or honey.1 banana per person30ml (2 tbsp) brandy1. Place the whole bananas on the barbeque and leave for 6-8 minutes , turning occasionally until the skins begin to turn brownish-black.2. When bananas are cooked slit the skin with a sharp knife and open it and spoon in your favourite liquer.3. Serve with icecream.EnjoyThis article was written by Philip Griffith, a successful Company Director with over 25 years experience in a number of different industries.He has been involved in the woodworking related business for over 25 years.One of his interests has been in the design and manufacture of picnic tables. Along with his Father in Law, they believe that they came up with the original concept for octagonal and hexagonal picnic tables in New Zealand.It has turned out to be a very successful concept and can be accessed at:http://www.ezpicnictableplans.com |
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