14
RECIPES
Barbecue Chilli Lime Prawns
(Serves 4)
1 kg green prawns
1 teaspoon palm sugar 2 tablespoons peanut oil
¼ cup lime juice
2 red chillies, seeded and finely chopped
1 tablespoon sweet chilli sauce
2 tablespoons chopped fresh coriander
1. Pre-heat the BBQ on MAX.
2. Shell and de-vein prawns leaving tails intact. Combine
prawns and remaining ingredients in a bowl and
refrigerate for 1 hour.
3. Cook prawns for about 3 minutes on each side or
until just cooked through.
4. Serve with steamed jasmine rice.
Baby Octopus
(Serves 4)
1kg cleaned baby octopus 2 cloves garlic, crushed
¼ cup olive oil
¹⁄³ cup balsamic vinegar
½ cup basil leaves, shredded 2 tablespoons
brown sugar
Sea salt and freshly ground black pepper
1. Cut octopus in half if they are slightly large. Ensure
that the beaks have been removed from the centre.
2. Place octopus in a large bowl and cover with boiling
water. Allow to stand for 2 minutes then drain well.
3. Place octopus in a clean bowl with remaining
ingredients; refrigerate overnight.
4. Preheat the BBQ on MAX. Drain octopus then place
on hot grill. Cook for about 5 minutes or until they
have changed to a golden colour.
Soya Sauce Chicken Wings
(Serves 4)
1½ kg chicken wings
¹⁄³ cup honey
½ cup low salt soy sauce
2 teaspoons Chinese cooking wine (optional) 2 cloves
garlic, crushed
3 teaspoons grated fresh ginger
1. Cut wings at joints and discard tips.
2. Combine remaining ingredients and chicken in a
baking dish and marinate for at least 2 hours.
3. Preheat the BBQ on MAX for 10 minutes. Remove
wings from marinade; reserve liquid.
4. Cook wings, on both sides, brushing with reserved
marinade. Turn wings often. Cook for about 15
minutes or until browned and cooked through.
5. Serve with rice.
Souvlaki Lamb Skewers
(Makes about 22
skewers)
1 kg diced lamb (2 cm pieces) 2 cloves garlic, crushed
1 tablespoon chopped fresh oregano 2 tablespoons
lemon juice
¼ cup olive oil
1 yellow capsicum
1 red capsicum 1 large red onion
22-24 small bamboo skewers
1. Combine lamb, garlic, oregano, lemon juice and olive
oil, mix until combined.
2. Place lamb in marinade. Refrigerate for several hours
or overnight.
3. Cut capsicum and onions into pieces slightly smaller
that the lamb. Skewer about 3 pieces each of meat
and vegetables onto the bamboo skewers.
4. Preheat the BBQ on MAX for 10 minutes.
5. Cook skewers, turning until browned on all sides and
cooked as desired.