Masterchef Recipes for Barbeque

Here in Australia we love a BBQ especially when the men cook !

They will do as long as they have a beer to hang onto !

The females make the salad , prepare the meat , chop the onions , get all the plates , cutlery sauces ready, hand the guys the meat-- they stand there play with it over a beer & chat with mates and take the credit for the meal !!!

We love them !

It used to be that we mainly did the bangers or chops , steak with just the fried onions & maybe some bread  on the barbie, however with programs like Masterchef 2010 , ready steady cook, we are trying new ideas out  and new food !

Join Dine2find free and share your favourite places to eat drink, dine out and stay on the social hospitality hub.

Add food photos + videos in the social stream.

Lamb is a great favourite of ours especialy with garlic.

Ingredients

2 garlic cloves, chopped
2 tbs roughly chopped rosemary
2 tbs chopped oregano
¼ cup olive oil
1.2kg lamb shoulder, boned, trimmed
2 red capsicums, seeded, cut into quarters
2 punnets cherry tomatoes
2 bunches asparagus, trimmed
½ cup pine nuts, toasted
50g unsalted butter
1 lemon, juiced

Combine the garlic, rosemary, oregano and olive oil in a large shallow dish. Stir well to combine. Add lamb and turn to coat in marinade. Cover and refrigerate for 30 minutes.

Heat BBQ grill plate over high heat. Grill capsicum, skin side down for 10-12 minutes or until skin is blistered and blackened. Remove and allow to cool. Peel skin from capsicum. Cut flesh into thin strips.

Heat BBQ hot plate over high heat. Cook lamb for 8-10 minutes on each side for medium rare or until cooked to your liking. Cover and rest for 10 minutes.

Meanwhile, reduce grill plate heat to medium. Add tomatoes and asparagus. Cook tomatoes for 2-3 minutes or until tender and cook asparagus for 2-3 minutes or until cooked to your liking.

Heat a frying pan over medium-high heat. Add the pine nuts and cook, stirring occasionally, for 3-4 minutes or until toasted. Remove and set aside. Add butter and lemon juice to the pan, stirring until butter has melted.

To serve, arrange roasted vegetables on a plate, top with sliced lamb. Drizzle with butter sauce and scatter with pine nuts.

This is nice when having visitors over for a bbq

Ingredients

4 x 200g rump steaks
Potato salad
600 g small kipfler potatoes, washed
2 tsp olive oil
1 red capsicum, thickly sliced lengthways
2 bunch asparagus, ends trimmed
½ cup flat-leaf parsley leaves
2 tbsp lemon juice
Extra 2 tbsp olive oil

Garlic yoghurt

½ cup of yoghurt
1 clove garlic, crushed
½ cup coarsely chopped fresh coriander

Method

Serves: 4

Preparation Time: 25 minutes

Cooking Time: 8 minutes


1. Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.

2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

3. Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. To serve, place the steaks on plates, top steaks with mayonnaise, add a spoonful of potato salad.

Potato Salad

1. Cook potatoes until just tender, and then thickly slice. Drizzle with a little of the oil and season with salt and pepper.

2. Brush the capsicum with half the remaining oil. Cook on grill for 2 minutes each side or until tender. Transfer to a heatproof bowl.

3. Drizzle the asparagus with remaining olive oil. Cook on grill for two minutes each side or until bright green and tender crisp.

4. Place the potato, capsicum, asparagus and parsley in a large bowl. Drizzle with lemon juice and extra olive oil, and gently toss to combine.

Garlic Yoghurt

1. Combine the yoghurt, garlic and coriander.

Tips: Don't crowd the flat-plate or char-grill plate when you barbecue. This reduces the heat and the meat will then release juices and begin to stew.

Always rest meat after it comes off the heat. This allows the juices, which have been driven to the centre of the meat by the heat to return to the surface. If given the time to rest the meat will loose less juice when you cut it and when you eat it the meat will be juicier and tastier.

Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.

Ingredients

2 tablespoon oil
3 eggs, lightly beaten
3 cups cold cooked long grain rice
3 spring onions, chopped
1 1/2 cups frozen Birds Eye Country Harvest - Carrots, Peas and Corn
200g medium prawns, cooked and peeled
1 cup bean shoots
1 tablespoon light soy sauce
2 tablespoons fried shallots for garnish

Method

Preparation Time: 5 minutes
Cooking Time: 8 minutes
Serves: 4

1. Heat 1/2 a tablespoon of oil in a wok or non-stick frying pan, pour in beaten eggs, swirl over base of pan and cook for 1 minute or until golden. Turn to cook on the other side for a further minute. Remove and set aside.

2. Add remaining oil to wok, stir in cooked rice, spring onions and frozen Birds Eye Country Harvest – Carrots Peas and Corn and cook for 2-3 minutes, stirring continually.

3. Roll cooked egg into a sausage shape and cut into strips. Add to rice together with cooked peeled prawns, bean shoots and soy sauce, stir to combine and cook for 2-3 minutes or until hot.  Serve garnished with fried shallots.

Tip: Cooked pork or red capsicum may be added with the rice in Step 2.