BBQ Pork Cutlets with Grilled Vegetables

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2 BBQ Pork Cutlets with Grilled Vegetables 4 pork cutlets (about 700g total weight) ½ bunch flat-leaf parsley, leaves coarsely chopped 1 yellow capsicum, cut into pieces 1 zucchini, cut into thick slices 2 tomatoes, halved 30mL extra virgin olive oil or rice bran oil Salt and pepper to season 00:15 00:15 4 people Combine olive oil and parsley in a bowl. 6. Brush the pork cutlets, capsicum, zucchini and tomato with the olive oil, and season with salt and pepper. Heat your BBQ grill to a high heat. Add vegetables and pork to the grill, and cook for 2 minutes on each side or until brown. Reduce heat to medium-low, and cook for a further 4 minutes each side (or to your liking). Place pork and vegetables on an oven tray, cover with foil, and set aside for 5 minutes to rest. Arrange on serving plates and serve immediately.

3 Grilled Lamb Chops with Garlic and Rosemary 8 lamb cutlets 30mL extra virgin olive oil or rice bran oil 2 tspn minced garlic 1 tspn minced rosemary 4 sprigs rosemary to garnish 00:15 00:15 4 people Combine olive oil, minced garlic and minced rosemary in a bowl. Heat your BBQ grill to a high heat. Meanwhile, brush the lamb cutlets with the olive oil mixture. Once the BBQ is heated, add the lamb cutlets to the grill and cook for 2 minutes each side or until browned. Reduce the grill to a medium heat and cook for a further 1-2 minutes each side, or to your liking. Put the lamb onto an oven tray, cover with foil, and set aside to rest for 5 minutes.

4 Salmon Skewers with Lemon, Zucchini and Parsley 600g skinless salmon fillets, cut into 3cm cubes 2 zucchinis, sliced ¼ cup lemon juice ¼ cup parsley, finely chopped Salt and pepper, to season Olive oil cooking spray 00:40 00:05 4 people Mix lemon juice, parsley, salt and pepper in a bowl. Toss the salmon cubes into the lemon juice mixture. Heat the BBQ grill. Spray a barbecue plate or chargrill with oil. Heat over high heat. Thread salmon onto skewers. Cook skewers for 1 to 2 minutes on both sides or until cooked to your liking.

5 Grilled Paprika Chicken with Herbed Couscous Salad 2 garlic cloves, crushed 2 tbsp smoked paprika 2 tbsp olive oil ½ tsp salt 700g chicken lovely legs For the salad 1 onion, diced 1 ½ cups pearl couscous 00:35 00:40 2 people 625ml (2 ½ cups) chicken stock 1 red capsicum, diced 1 green capscum, diced I carrot, diced 2 spring onions, finely sliced 2 tbsp lemon juice 2 tbsp olive oil ½ cup flat-leaf parsley, finely chopped ½ cup mint leaves, finely chopped 6. Preheat a barbecue or grill. Preheat oven to 180 C. In a large bowl, place garlic, paprika, oil and salt, and mix to combine. Add chicken and coat well. Set aside for 10 minutes to marinate. Cook chicken on barbecue or grill for 3 minutes each side or until charred. Place chicken on a baking tray lined with baking paper, and bake for 20 minutes or until cooked through. To make the salad, in a large saucepan, heat a little oil over medium heat. Cook onion until soft, add the couscous and cook, stirring, for 3 minutes. Add the chicken stock and bring to the boil. Reduce heat and simmer for minutes, or until the couscous is cooked. Set aside to cool. Add the capsicum, carrot, spring onion, lemon juice, olive oil, parsley and mint leaves to the cooked couscous. Mix well to combine and serve the chicken on top of the salad.

6 The Best Oils for BBQ Recipes Canola oil Health wise, canola oil is low in saturated fat so it s good for the heart. It can be used in a number of different ways. Due to it s light and clear flavour, it is ideal for marinades as it won t overpower the taste. It can also be used to tenderise the meat, or crisp it when placed directly on the grill. Vegetable oil When you own a high quality BBQ, it s important that you use the right oils to make sure you are getting the most out of your BBQ. A BBQ can reach much higher temperatures than a regular stove top meaning the oils with oxidise faster so you need to be using oils that have a high smoking point. It s also important to consider the flavour the oil adds to your recipe, whether as a coat or in a marinade. Here are the best oils for BBQ recipes: This type of oil is highly versatile. Made from refined oils, it is mild in flavour and also has a high smoking point which makes it a great choice for BBQ cooking as it allows the BBQ aroma to shine through without burning. You can also rub vegetable oil on your BBQ grill to prevent rust. Peanut oil If you re doing an asian-inspired dish, peanut oil is your best option due to its earthy, nutty flavour. It also has a high smoke point, making it suitable for BBQ cooking. Sunflower oil High in vitamin E and low in saturated fats, sunflower oil is another good option for the health conscious due to its many health benefits. It can help reduce cholesterol, improve skin health, and strengthen the immune system. Again, it has a high smoking point so it works well with the heat of the BBQ, while also maintaining its nutritional value. Rice bran oil Rice bran oil can be heated to a higher temperature than other oils, helping you avoid burning your food. Similar to the other oils, it is high in vitamin E for skin health and has cholesterol lowering abilities.

7 Barbequed Corn with Tomato and Almond Salad 200g cherry or grape tomatoes, quartered 1 eschalot, halved, thinly sliced 2 tbsp olive oil, plus extra to brush 1 tbsp red wine vinegar 5 fresh corn cobs, husks removed ½ basil leaves ¼ cup flaked almonds, toasted 00:15 00:10 4 people Combine the tomato, eschalot, oil and red wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper. Cook the corn pieces, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender. Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine. Divide the corn among plates, top with salad and serve immediately.

8 Barbecued Kangaroo and Macadamia Salad with Honey Mustard Dressing 2 dried lemon myrtle leaves (or ½ tsp lemon myrtle seasoning) 2 rosemary sprigs, leaves picked 3 garlic cloves 1 tbsp macadamia oil 600g kangaroo loin fillets 2 cups baby spinach leaves 2 cups rocket leaves ½ red onion, thinly sliced ½ cup olives 00:45 00:15 4 people ½ cup (75g) roasted macadamia halves Honey Mustard Dressing 2 tsp honey mustard 2 tbsp white wine vinegar 1/3 cup (80ml) macadamia oil Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and macadamia oil to a paste. Transfer to a bowl and stir in the spice mix. Add the kangaroo fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, preferably overnight. Heat barbecue over high heat. When hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 5 minutes. For the dressing, whisk the mustard, vinegar and oil in a bowl until combined. Combine spinach and rocket in a large bowl. Slice the fillets 1 cm thick and scatter over the leaves with the onion, olives and macadamias. Drizzle with dressing and serve immediately.

9 How to Cook the Perfect Steak Blue Cook for 1 ½ minutes on each side Colour will be dark, almost purple It will feel soft and spongy with no resistance Remove from grill at internal temperature of 26 to 38 degrees Celsius Depending on your personal preference, the way you like your steak will differ. To ensure your steak is cooked perfectly every time, no matter the level of doneness, follow this guide: Note: this guide is suited to a 5cm thick fillet steak. For thinner cuts, reduce the times. Rare Cook for 2 ¼ minutes each side Colour will be dark red with some juice flowing It will feel soft and spongy with slight resistance Remove from grill at internal temperature degrees Celsius Medium rare Cook for 3 ¼ minutes on each side Colour will be more pink with a little pink juice flowing It will feel a bit more spongy and slightly more springy Remove from grill at internal temperature of degrees Celsius Medium Cook for 4 ½ minutes on each side Colour will be pale pink in the middle with hardly any juice flowing It will feel firm and springy Remove from grill at internal temperature of degrees Celsius Well done Cook for 4-5 minutes each side It will have only a trace of pink colouring It will feel spongy and soft, and slightly springy Remove from grill at an internal temperature of degrees Celsius When testing the feel of the steak, use your fingers to prod the steak. And for the best results, once you remove the steak from the heat, let it rest at room temperature of at least 5 minutes (maximum 10 minutes). This will allow the fibres of the meat to reabsorb the free-running juices and give you an irresistibly moist and tender steak.

10 Florentine T-Bone Steak (bistecca alla Fiorentina) 2 x 1kg T-bone steaks (about 4cm thick) 1 large rosemary sprig, cut into small lengths 6 lemon wedges 2 tbsp extra virgin olive oil Sea salt for seasoning 00:30 00:20 2 people Remove the steaks from the refrigerator 2 hours before cooking to bring to room temperature. Start heating a grill plate using charcoal. When the coals are glowing white, spread them evenly to distribute heat evenly under all of the grill plate. Place the steaks on the grill plate and cook for 7 10 minutes or until a dark brown crust forms on one side. Turn the steaks over and cook on the other side for 7 10 minutes (depending on the thickness of the steaks) for medium-rare. For the last 2 3 minutes, stand the steaks up so that the bone conducts further heat through the steak. Transfer the steaks to a plate, cover loosely and leave to rest for 10 minutes. To serve, slice the meat from the bone against the grain and place on a platter. Scatter with rosemary, squeeze over lemon juice, drizzle with olive oil, season with salt and serve.

11 Barbeque Salt and Pepper Prawns with Avocado 2 tbsp lime juice 2 tbsp palm sugar or caster sugar 1 tbsp fish sauce 1 french shallot, finely chopped 2 small garlic cloves, finely chopped 1 capsium finely chopped 2 tsp freshly ground Sichuan peppercorns or black peppercorns 3 tsp sea salt flakes 00:25 00:05 4 people 8 large prawns, peeled, deveined, tails intact 4 avocados, halved 100g mint leaves Canola oil, to brush Preheat a barbecue grill on medium-high. To make the dressing whisk the lime juice, sugar, fish sauce, shallot and garlic in a small bowl. Scoop the inside of the avocados out and dice. Set the avocado skins aside. Combine the avocado and capsicum with 2 tablespoons dressing in a large bowl, set aside. Combine the pepper and salt in a small bowl. Brush the prawns with oil to coat. Season well with salt and pepper mixture. Barbeque for 1 ½ minutes each side or until charred and cooked through. Divide the avocado mix and mint leaves evenly into each avocado skin. Place a prawn on top of each. Drizzle with the remaining dressing.

12 The Best Veggies for Grilling General tip: Always toss your vegetables lightly in olive oil before putting them on the grill, otherwise they ll dry up. Corn Tip - make sure the cob is parallel to, and lodged between the grates to prevent it from rolling. Just make sure to rotate it every 2 minutes to avoid burning one side. Eggplant Tip - cut smaller eggplants lengthwise, and larger eggplants into round disks. This increases the surface area of the eggplant to allow a more even grill right through. Zucchini Tip - slice the zucchinis lengthwise no more than ¼ thickness for best results. Onions Tip - cut into rounds to allow a larger surface area. This will allow the onions to cook faster and give them a crisper outside. Capsicum Tip - the inner side of a sliced capsicum takes about half the time to cook as the outside side. So place the skin side down first until the skin blisters, then turn over. 6. Asparagus Tip - for best results grill for 5 minutes only, turning it ¼ every minute. The asparagus should be brown in sports but not allowed to char. 7. Romaine lettuce Tip - make sure to leave the root ends in tact so that the lettuce heads stay together. You want to avoid pieces breaking off and burning. 8. Radicchio Tip - cut the radicchio through the core into 2 inch wedges for best results. 9. Sweet Potato Tip - to make the best sweet potato fries, pre-cook the sweet potato in the microwave for 6 minutes first. Then cut them lengthwise into wedges for grilling. 10. Cherry tomatoes Tip - thread the tomatoes onto skewers to keep them secure and maintain better control over them while grilling.

13 Butterflied Leg of Lamb with Mexican Style Marinade 1 x 2kg leg of lamb 2 dried ancho chillies ½ tsp black peppercorns 1 tsp pink peppercorns 2 tsp fennel seeds 1 tsp coriander seeds 1 lemon 1 tsp sweet smoked paprika 6 tbsp olive oil 2 tbsp red wine vinegar 1 bunch of fresh oregano 4 cloves of garlic 2 fresh red chillies 01:00 01:25 8 people If you can, prepare your lamb the day before. Using a sharp knife, carefully cut down the lamb leg to expose the bone Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it. Cut right around the bone, then remove. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book. You should now have a flat piece of lamb of more or less even thickness. Soak your dried chillies in a bowl of hot water for 10 minutes. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight. Remove from the fridge at least 30 minutes before you re ready to cook, so the lamb comes up to room temperature. Heat your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes. Transfer the lamb to a board and allow to rest for 15 minutes Slice the lamb to serve.

14 Griddled Vegetables and Feta ½ a bunch fresh oregano ½ a bunch of fresh flat-leaf parsley ½ cup rocket leaves 2 red onions, sliced into wedges 1 beetroot 1 large eggplant, halved lengthways 00:15 00:55 8 people 1 small butternut pumpkin, peeled and cut into slices 150g feta cheese Olive oil 1 bulb of garlic Extra virgin olive oil Preheat your barbecue. Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of sea salt and black pepper. Set aside to marinate while you prepare the rest of the dish. Grill all of the vegetables and the garlic and, once charred on both sides, transfer them to a chopping board. Chop up all the vegetables together, and squeeze the garlic cloves out of their skins. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil. Save some oregano leaves for serving. Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is) or until golden and crispy, then gently turn and cook for another 1 to 2 minutes. After a couple of minutes, tip them onto a sheet of oiled greaseproof paper to harden and cool, then roughly chop and leave to one side. Arrange the chopped vegetables on a plate. Then sprinkle the griddled feta, fresh oregano leaves and rocket over the vegetables. Drizzle with a little extra virgin olive oil. NB: Delicious served with toasted flatbreads!

15 BBQ Cleaning Tips Taking care of your BBQ is important - it helps maintain the quality and taste of the food you cook on it, and it keeps you healthy by preventing the growth of germs. Here are 5 simple tips for cleaning your BBQ: Clean your BBQ while it s still warm - this will make it much easier to get the grease and grime off the hot plates and grills. Don t use any harsh chemicals - corrosive chemicals could wear away the surfacing of your BBQ much sooner than it would usually. Use oil and a paper towel when cleaning (only canola oil - no olive oil, butter or margarine). Cover up your BBQ when you re not using it - this will prevent dust and pollutants building up on your BBQ s surfaces, so you don t have to fully clean it both before and after use. Make sure to pre-heat your BBQ before next use to remove any residual dirt and grease.