BBQ Cooking

EASY YORKSHIRE PUDDINGS

I cooked this the other day and it turned out well so I thought I would share it......

 Yes I know that we all get asked and told how to cook the perfect Steak but really what is the best way?

Hi All, I notice that 'cooking prawns' seems to be one of the 'asked' questions, 'how to cook on a BBQ?'

Having a BBQ? There's a science to tender juicy meat

Article courtesy ABC news - By science reporter Belinda Smith – 19/12/2017

You know, I wasnt going to write this tonight but as it is SO easy and was so sucessful I decided that it would be good to put on the site, now...

These are really easy to make taste great and can easily be frozen to use another day, make 6 to 8 depending on size and thickness.

You will need:

Fish fillets or seafood (e.g. hoki, barramundi, groper, prawns or scallops)
500 ml canola oil
1 cup plain fl our
Salt & pepper

This has got to be one of the most inexpensive recipes ever. 'Marylands' are thighs and legs together with skin on. Here is what it should look like before cooking!

Ingredients & Method

1 x 1.5 – 2.5 kg free range chicken
1 tsp paprika
2 tbsp Jingilli EV Olive Oil
1 tsp salt
1 tsp cracked pepper
1 tbsp butter

You will need

A whole fish (1.5–2.0 kg, pink or king snapper is ideal)
3 tomatoes, sliced
3 onions, sliced
3 lemons, sliced
Fresh herbs (1 sprig each of parsley, rosemary and basil)
Salt & pepper
Extra virgin olive oil
Foil 

BBQ prawns are easy to cook and are a typical Aussie dish for the barbeque. However, many people overcook them and they become rubbery and tasteless! Cook prawns quickly for a juicy, tender result.

Method

You will need about a 1.5 to 2.0kg leg of Lamb

I would never say leave your BBQ and do something else but this recipe is as close to doing that as you can as there is no mess as the burners are on a low to med setting, so it's almost a "leave and see".

You will need an Infra Red Grill or Back Burner for this recipe

When I was doing a mini book signing in Perth a couple passing gave me this wonderful recipe so I have repeated it with a few changes..

4 fish fillets (barramundi, snapper, hake, whiting or similar)
2 red onions
2 lemons
2 tomatoes
A handful of fresh basil
Salt & pepper
¼ cup white wine
Extra virgin olive oil
4 knobs of butter
4 × 18 inch long pieces of foil