When the weather warms up there is nothing better than firing up the BBQ and being surrounded by friends and family.
Checkout these recipes will make any BBQ a success.
BBQ marinated lamb with smashed potatoes
If you love a BBQ and you love lamb - this is a match made in heaven! Make sure the potatoes are completely dry before roasting to ensure that they become irresistibly crispy.
- 800g boneless lamb shoulder, trimmed
- 2 garlic cloves, crushed
- 1 teaspoon Paprika
- 1 tablespoon fresh thyme leaves, roughly chopped, plus extra sprigs to serve
- 1/3 cup lemon juice
- 1/3 cup extra virgin olive oil
- 300g green beans, trimmed
- 1/4 red onion, finely chopped
- 2 1/4 cups romesco sauce (see below)
- Chargrilled lemon halves, to serve
- 750g Kipfler potatoes
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried thyme
- Step 1 Place lamb in a large snap-lock bag. Add garlic, paprika, thyme, 1/2 of the lemon juice and 1/2 of the oil. Seal bag. Rub well to coat. Refrigerate overnight.
- Step 2 Make Smashed Potatoes: Preheat oven to 200C/180C fan-forced. Cook potatoes in a large saucepan of boiling water for 20 minutes or until tender. Drain well. Set aside for 10 minutes to allow excess moisture to evaporate. Place on a baking tray. Press potatoes with a fork to flatten slightly. Drizzle with oil and sprinkle with thyme. Season with salt and pepper. Roast for 30 minutes or until golden and crispy.
- Step 3 Meanwhile, remove lamb from fridge. Stand lamb, in the bag, at room temperature for 30 minutes.
- Step 4 Preheat a barbecue grill or chargrill pan on medium-high heat. Remove lamb from bag. Season with salt and pepper. Place lamb, fat-side down, on grill. Cook for 10 minutes. Turn lamb over. Cook for a further 10 minutes for medium-rare or until cooked to your liking. Transfer to a serving plate. Cover loosely with foil. Stand for 10 minutes to rest.
- Step 5 Cook beans in a large saucepan of boiling water until bright green and tender. Drain. Refresh under cold running water. Drain well. Transfer to a serving plate. Sprinkle with red onion. Whisk remaining lemon juice and oil. Drizzle over beans and onion.
- Step 6 Sprinkle extra thyme sprigs over lamb and Smashed Potatoes. Serve with beans, Magic Romesco Sauce and chargrilled lemon halves.
Magic Romesco Sauce
- 2 red capsicum
- 1 tomato
- 5 garlic cloves, unpeeled
- 1/4 cup extra virgin olive oil
- 2 slices white bread, crusts removed
- 1/2 cup natural almond kernels
- 1 tablespoon sherry vinegar
- 1 tablespoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
Preheat barbecue grill on high heat. Cook capsicum, turning, for 10 minutes or until skin is blistered and blackened all over. Transfer to a bowl. Cover tightly with foil. Stand for 1 hour.
Meanwhile, preheat oven to 200C/180C fan-forced. Place tomato and garlic on a sheet of foil. Drizzle with 2 teaspoons oil. Fold up sides of foil to enclose, twisting foil at top to secure. Place on a baking tray. Place bread and almonds on tray. Bake for 5 minutes or until golden and toasted. Remove bread and almonds. Bake tomato and garlic for a further 25 minutes or until tomato is tender and garlic is soft. Open up foil. Set aside to cool for 10 minutes or until cool enough to handle.
Peel and discard skin from capsicum. Remove and discard seeds. Peel and discard tomato skin. Squeeze garlic from skins. Tear bread into pieces. Place capsicum, tomato, garlic and bread in a blender or food processor. Add almonds, vinegar, remaining oil paprika, cayenne pepper (if using) and salt. Season with pepper. Blend until smooth. Serve.
Chilli-lime corn on the cob
The chilli and lime gives this corn an amazing flavour
- 1/4 cup Bunna Bunoo olive oil
- 1 tablespoon finely grated lime zest
- 1 long fresh red chilli, seeded (optional), finely chopped
- 2 teaspoons paprika
- 8 corn cobs, husks and silks removed
- 2 limes, halved (optional)
- Step 1 Preheat bbq grill on high. Combine the oil, lime zest, chilli and paprika in a small bowl. Season.
- Step 2 Brush the oil mixture evenly over the corn cobs. Cook on grill, turning, for 10 mins or until tender.
- Step 3 Meanwhile, cook lime halves on grill, turning, until lightly charred.
- Step 4 Transfer the corn cobs to a platter and squeeze over the lime.
Chargrilled peaches with green beans and almonds
This gorgeous summer salad is a beautiful contrast of bright colours, textures and flavours.
- 1/4 cup (55g) caster sugar
- 100ml apple cider vinegar
- 1/4 teaspoon coriander seeds, toasted, lightly crushed
- 1 star anise
- Pinch of chilli flakes
- 4 peaches, cut into wedges
- 2 tablespoons extra virgin olive oil, plus extra to brush `
- 1 red onion, halved, thinly sliced
- 1/4 cup (35g) slivered almonds, toasted
- Step 1. To make the pickling mixture, combine the sugar, vinegar, coriander, star anise and chilli in a saucepan over low heat, stirring until the sugar dissolves. Transfer to a bowl and set aside to cool.
- Step 2. Preheat a chargrill pan over high heat. Brush the peach wedges with a little oil, then cook, turning once, for 1-2 minutes until lightly charred. Transfer peaches to the pickling mixture and set aside for 30 minutes.
- Step 3. Meanwhile, blanch the beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain and refresh in iced water.
- Step 4. Drain peaches, reserving liquid, then transfer to a bowl with beans and onion. Drizzle with oil and a little reserved peach liquid and scatter with almonds to serve.
Lemon and Garlic Chicken Kebabs
These Middle Eastern-inspired kebabs are perfect served with pita bread, lemon wedges and hummus.
- 750g chicken thigh fillets, cut into 4cm pieces
- 2 garlic cloves, finely chopped
- 2 tablespoons lemon rind, finely grated
- 1/4 cup lemon juice
- 1 tablespoon fresh oregano leaves, chopped
- 2 teaspoons paprika
- 1 1/2 tablespoons olive oil
- 1 large red capsicum, cut into 3cm pieces
- 1 large red onion, cut into 3cm pieces
- 4 pita bread rounds
- Fresh flat-leaf parsley leaves, chopped
- Lemon wedges
- Step 1 Place chicken, garlic, lemon rind, lemon juice, oregano, paprika and 1 tablespoon oil in a glass bowl. Toss to combine. Cover. Refrigerate for 30 minutes.
- Step 2 Thread chicken, capsicum and onion on to skewers. Season with salt and pepper.
- Step 3 Preheat a barbecue grill on medium-high heat.
- Step 4 Cook skewers for about 6 to 7 minutes, each side or until browned and cooked through.
- Step 5 Brush both sides of pita bread with remaining oil. Cook for about 1 to 2 minutes each side or until golden and heated through. Sprinkle skewers with parsley. Serve with bread and lemon wedges.
Recipes & photos from Taste.com.au