BBQ SALMON
2 large salmon steaks
2 tbs. Oil
Salt & pepper
50 g thin bacon slices
2 tbs. Butter
1 tbs. Lemon juice
Spring of parsley
Lemon wedges
Preheat the BBQ. Brush the steaks with
oil and season with salt and pepper.
Place on BBQ and cook for 10 minutes,
turning steaks over halfway cooking
time.
Meanwhile, fry the bacon in a pan on
the side burner. Drain on paper towels.
Melt the butter in a small saucepan
taking care not to discolour it. Arrange
the fish and bacon on serving plates.
Pour the butter over and sprinkle with
lemon juice. Garnish with parsley
springs and lemon wedges. Serve with
boiled potatoes tossed in butter and
sprinkled with chopped parsley and a
crisp lettuce salad.
Note: Substitute catfish, halibut or cod
for salmon.
CHILI CORN
6 medium ears corn, husked
3 tbs. Butter or margarine, melted
Dash ground cumin
Dash ground coriander
Place each corn on a heavy-duty foil. In
a bowl, combine remaining ingredients.
Mix well. Brush 1-1/2 tsp. Butter
mixture over each ear. Close foil and
fold up ends to seal. Place on barbeque.
Cook, turning packets occasionally 10
to 12 minutes or until cooked through.
TANGY SEAFOOD KEBABS
1 lb. Large prawns, shelled & deveined
350 g sea scallops
2/3 cup chili sauce
¼ cup cider vinegar
butter and sprinkled with chopped
parsley and a crisp lettuce salad
In medium bowl, combine prawns and
scallops. In small bowl combine chili
sauce and next six ingredients. Pour
over seafood. Toss to coat. Cover,
refrigerate 2 hours.
3 tbs. chopped parsley
1 tbs. vegetable oil
1 tbs. Worcestershire sauce
½ tsp. prepared horseradish
1 clove garlic, minced
1 550 g Can pineapple chunks in juice,
drained half hour before cooking.
Turn the burner to high. Drain seafood
reserving marinade. On each of twelve
250 cm skewers, thread 2 shrimps and
2 scallops, alternating with pineapple
chunks. Place skewers on hotplate.
Cook 7-10 minutes, often basting and
turning.
PORK CHOPS
4 Pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. powdered mustard
2 tsp. Worcestershire sauce
½ tsp. freshly ground black pepper
1 tsp. sugar
½ tsp. paprika
1 clove garlic
Peel, grate onion, and add rest of the
ingredients except the pork chops. Mix
well. Pour over chops and marinate one
hour in a cool place. Turn the BBQ on
high. Heat 10 minutes.
BBQ the chops brushing with the
marinade occasionally. Serve with
mixed salad, dressed with vinaigrette
flavored with fresh dill.
BARBECUED LONDON BROIL
4 to 6 servings
¾ cup Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dry mustard
¼ tsp. thyme, crushed
1 medium onion, sliced
500 g flank steak, scored
2 tbs. butter, melted
Combine first 4 ingredients, add onion
and marinade flank steak with it.
Refrigerate at least 4 hours or overnight.
Remove steak and cook on your
preheated BBQ. Cook 5 to 7 minutes
on each side basting frequently with the
marinade. In the meantime sauté
onions from the marinade in butter in a
skillet on your side burner for 3 minutes.
To serve, slice steak diagonally into
thin slices, sprinkle onions over top.
Garnish with vegetable kabobs.
VEGETABLE KEBABS
3 medium-sized zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated Parmesan cheese
Parboil whole zucchini 5 minutes on
your side burner or until just tender.
Drain and cut into 15 mm slices.
Thread zucchini, tomatoes and
mushrooms alternately on each of six
skewers. Brush with marinade made of
Italian dressing, Worcestershire sauce,
mustard and thyme. Cook 5 to 7
minutes turning and basting
occasionally. Sprinkle liberally with
Parmesan cheese.
FAJITAS
700 g flank steak or boned chicken
breasts
2 tbs. oil
½ cup limejuice
½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas lemon
Pound flank steak to 7 mm thickness or
flatten chicken breasts. Mix oil, lime
juice and seasonings in a zip lock bag.
Add meat and shake bag to coat the
meat. Refrigerate overnight or at least 6
to 8 hours. Wrap tortillas in foil.
Remove meat from marinade. Cook on
a preheated hotplate for 5 to 8 minutes
on each side. While meat is cooking,
heat tortillas on hotplate. Slice meat
across grain in thin slices. Place on hot
platter. Squeeze lemon juice over.
Wrap meat and any of the following
toppings in tortillas: chopped tomatoes,
guacamole, sour cream, taco sauce.
Recipe Suggestions
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