August 13, 2008
I went on a mission to find pork ribs at my local butcher wholesaler. (There is a great one near me!) They were twice the price as the beef ribs, so guess what? This recipe is for beef ribs, and I must say, that although I only got one, they were well worth the effort. In fact tonight I repeated the marinade with pork fillets and it was even more delicious…no bones to contend with, but I didn’t bake them first, straight on the Crossfire. Timing is everything, so don’t rush these. The longer you can marinade the better.
NEED:
4 kilos beef ribs
3 tablespoons honey
3 tablespoons soy sauce
1 tablespoon garlic powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
juice and zest of 1 lemon or lime
1 large oven bag
Fresh mint to taste
DO:
Place all ribs into oven bag.
In small bowl, mix all remaining ingredients.
Pour into bag, tie and lay flat in fridge, turning occasionally for up to 48 hours.
(I did mine for 30 hours and they were melt in the mouth fantastic!)
Bake in oven bag for a few hours on low heat. (Around 140 degrees Celcius)
Alternatively you could steam them in the Steam Oven for around 1 & 1/2 hours in the bag of marinade as well.
When ready to serve, grill on heated Crossfire for about 5 minutes with lid down.
Sprinkle with chopped mint and serve immediately, but not before tasting one yourself!
August 7, 2008
Yes, another BBQ posting…all due to my class participants from late June (who FYI are very silent in the comment department…c’mon guys) and of course a little hangover from a month of summer in the States…they are ‘grilling’ mad, especially around July 4th…so in honor of that…here we are…Grilled (or BBQ-ed) veggie salad. Great with ribs, steak, snaggers, or salmon…all on the outdoor grill!
This is so simple and looks stunning, despite the photo telling you otherwise! It is also totally dee-lish…and you will be making it as a BBQ staple all summer long.
NEED:
1 eggplant
1 each red, green, yellow capsicum
1 zuchinni
1/2 butternut pumpkin
rocket as required
200 grams feta
1 recipe Pesto
zest and juice of 1 lemon
extra virgin Olive oil and salt to taste
DO:
Prepare all vegetables by peeling, slicing and salting eggplant and zuchinni.
Char grill capsicums in Microwave Grill on Grill function for about 10-15 minutes until skin is blackened.
Place in plastic bag and cool until you are able to peel easily.
Slice pumpkin and brush with olive oil.
Rinse off eggplant and zuchinni and pat dry with paper towel.
Fire up the Cross Fire. Allow it to reach 200 degrees celcius.
Place all veggies except capsicum on grill plate and cook, turning as necessary.
This will only take a few minutes each side.
Meanwhile, prepare pesto dressing by adding lemon zest, juice and olive oil to Pesto to thin it to a runny consistency.
Arrange rocket on serving platter, tear peeled capsicum into strips and place on top.
Place other veggies on as well as feta.
Drizzle with dressing and serve immediately.
June 23, 2008
I have to admit that this recipe, whilst clever and easy, is not mine and full credit and a big thank you must go to my cousin the chef, Crispy Raykels of Rotarua in New Zealand. What is mine is the BBQ twist and the Rum Caramel Sauce. If you like crispy pastry, (pun intended Crispy) and you like sweet banana, gooey caramel, a few nuts and a lot of easy, then this definitely rates a mention on your BBQ this summer! Make ahead by a day and keep in fridge until ready to cook. Unfortuneately the photos are average as I was in ‘point and shoot’ mode due to the fact I was mid class at the time. Food Stylist required!!! But you get the idea yes?
NEED:
2 sheets of thawed filo pastry per serving
melted butter for brushing pastry (approx 300 grams for 8 servings)
1/2 banana per serving
1 mini or 1/2 normal sized mars bar
SAUCE:
125 grams unsalted butter
3/4 cup dark brown sugar
3/4 cup whipping cream
dash of rum
1 disposable foil BBQ tray
DO:
Brush melted butter on and between first 2 sheets of filo.
Keep other filo damp by covering with a moistened clean tea towel.
Cut a peeled banana in half and make a ‘hot dog’ (see above pic) with the mars bar and banana posing as bread bun and hot dog!
Wrap in filo and brush with more butter as needed.
Place in foil tray.
Repeat until all servings have been made.
Place tray on top basket of turned off Cross Fire BBQ.
Close lid and leave until browned and ‘crispy’!
SAUCE:
On Induction 4 in heavy based pan, heat butter and sugar until sugar has dissolved and it starts to resemble a sauce.
Turn heat up to 6, add cream.
Bring to boil on 10.
Add rum to taste.
Serve immediately over Crispy Bananas and add whipped cream or ice-cream to taste.
June 22, 2008
This is so delicious that I ate way too many, dripping with butter, and although I tried with the first lot to add flavour (parmesan, garlic, coriander seeds etc) I subsequently decided I liked to have plain as I could then add flavour later. Great with the Daal of the previous post, great with melted butter, or even {shudder} golden syrup, honey, jam or what the hell??? Vegemite! SO Aussie BBQ Naan…at your service!
NEED:
1 egg lightly beaten
2 tablespoons olive oil (can use ghee to be authentic)
3/4 cup Greek style plain yoghurt
4 cups plain flour
2 teaspoons instant yeast granules
1/2 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup warmed milk
DO:
In small bowl combine egg, oil and yoghurt.
Put flour, salt, sugar, baking powder into the Thermomix bowl.
Add yoghurt mixture and warm milk.
Using kneading function, knead for 3 minutes.
Add more warm milk if the dough does not come together.
Place into a large oiled bowl, cover tightly with plastic wrap and leave to rise for up to 2 hours.
Preheat Pizza stone on Cross Fire BBQ with hood down until temp shows at least 200 degrees celcius.
Turn dough onto floured surface and knead by hand until smooth.
Divide dough equally…about 100 grams per portion.
Roll out to 1/2 cm thickness. Stretch by hand into a tear shape.
Place onto hot Pizza stone for approx 5-8 minutes.
You should not have to turn them over.
Serve immediately with toppings of choice.
I had of necessity to pre-make these for my BBQ cooking class, and I froze the dough unrisen in portion sizes. They defrosted and rose perfectly and were delicious, even 3 days later!
June 19, 2008
Well I always thought so, but now I know so…yes I have joined another cooking community and they are cooking with gas (and induction, and steam oven, and Thermomix, and Cross Fire and so on and so on!!!) They’re a friendly bunch with heaps of great food and recipe websites, so check it all out here; SimpleDailyRecipes.com
I look forward to a long association with Great Cooks Blogroll and many more happy readers coming my way!
On a completely unrelated, (but of course food) topic…I had a class tonight and promised all attendees some great recipes in the next few posts…so as a teaser and for the sake of a more interesting post, (not that Great Cooks Blog Roll is UN-interesting!!) I have put up some photos of tonights festivities…recipes to follow in the next few days. Tonight was all Cross Fire BBQ related, so stunning pizza, naan bread, a roast beef on the spit, Roast Veggie Salad, a Raspberry Marshmallow Surprise, Crispy Bananas and Rum Caramel Sauce…oh the drool list goes on and on… and bear in mind we had a heap of people there, so my food styling was out the window…it was point and shoot all the way, so not awesome photos…but, keep coming back for all the recipes, and in the meantime, stop salivating all over your computer! See you soon!
April 17, 2008
Well, thanks to Crossfire technology, (patented to Kleenmaid) there is now no need for a big ugly pizza oven! Try these recipes and you’ll never order Dominoes again!
MEAT PIZZA FOR BBQ
NEED:
1/3 quantity bread dough (I use the breadmaker)
OR
Large Turkish bread split in half.
1 brown onion diced
3 cloves garlic
1 small tub tomato paste
2 diced tomatoes
2 tablespoons olive oil
pepperoni, ham, proscuitto of choice
mushrooms (optional)
½ cup pizza cheese to taste
(Pizza cheese is a combo of cheddar, mozzarella and parmesan)
pizza tray with holes in base
DO:
Make bread dough and prove for a couple of hours.
Split mix into thirds and roll out dough as thinly as possible.
Set base aside.
Make sauce by frying onion, garlic in oil on Induction 6 until browned.
Add tomatoes and paste.
Cook until blended. Cool.
Heat the BBQ with lid down until it has reached 200 degrees.
Put toppings on pizza.
Place into centre of BBQ, close lid.
This should only take 10 minutes max.
TO SERVE:
Slice and get the next one ready quickly!
VEGETARIAN OPTION
NEED:
1/3 quantity of bread dough
Homemade pesto. (see this website)
Sliced zucchini that has been salted and drained.
Sliced 1/2 butternut pumpkin
Sliced eggplant (also salted and drained)
4 mushrooms
Feta
Basil
Rosemary
Rocket
Olive oil
DO:
Prepare base and set aside.
Prepare pesto.
Drizzle all the sliced veggies (except mushrooms) with olive oil and salt.
Cook on the BBQ on a high heat with lid down.
Turn and make sure they are fully cooked.
This should take approximately 10-15 minutes.
Meanwhile spread a generous amount of pesto on base.
Chop the rosemary finely and sprinkle on top of pesto.
When veggies are ready, place on top of pesto.
Add mushrooms.
Cook pizza for approx 10 minutes.
With pizza still on BBQ put feta, rocket and torn basil leaves on top.
Put lid down and cook a further 2-3 minutes. Serve immediately.
