Recipes
 The selection of recipe presented here is designed to help you produce great tasting barbecued food. It ranges from sausages, burgers and lamb cutlets to seafood, salads and even ideas for vegetarian food.
What you choose to cook on National BBQ Day will depend on who you’re cooking for and how many you’re cooking for.
If you expecting lots of people, then its best to stick to cooking small things which will cook quickly: baby sausages and burgers, trim lamb cutlets, even thin minute steaks for a steak sandwich. Kebabs are also a winner for large groups because they take only a few minutes to be ready.
If instead you’re having a quiet barbecue with family and friends you can have much more of a meal, perhaps start with some spiced prawn kebabs or oysters warmed until the top shell pops open. A selection of marinated chicken wings and trim lamb cutlets will suit younger visitors, while adult tastes can run to cooking a whole chicken or a fillet of beef smeared with chili and garlic.
Resistance is useless when there’s food like this on offer. Enjoy!
Select a recipe from the list below:
Beef burgers with roasted vegetables
Lamb kofta burgers
Rosemary lamb kebabs
North African spiced lamb kebabs
Classic beef, mushroom and capsicum kebabs
Lip-smacking lime and chilli lamb cutlets
Texan chicken drumsticks
Barbecue onions
Barbecue corn cobs
Barbecue vegetable burgers
Vegetable kebabs
Barbecue duck
Japanese glaze
Barbecue leg of lamb
Lemon, garlic and herb baste
The Greek salad
Potato salad
Barbecued vegetable salad
Pavlova
No-cook orange cheesecake
Adding a mix of roasted vegetables to beef burgers provides a real richness to the finished burger flavour.
1 onion, finely diced
1 red capsicum, finely diced
1 zucchini, finely diced
1 eggplant, finely diced
100 ml (3 1/2 fl oz) olive oil
Salt and freshly ground black pepper
1 kg (2 lb) beef mince
Mix the diced vegetables with the olive oil and place onto a hot barbecue plate. Cook for about 10 minutes, stirring well, or until the vegetables are beginning to soften. When cool, mix the vegetables with the beef mince and season with salt and pepper. Divide into 10 and form into burger shapes.
Place burgers on a hot barbecue grill and cook for 6–7 minutes, rotating once. Turn over cook for a further 5–6 minutes, rotating once. Check burger is cooked to your preference. For more than medium–rare, cook for another 2 minutes.
Makes 10 large burgers.
Lamb kofta burgers
This is a great way to spice up lamb mince and make it very appealing. Serve a couple of these in some Turkish bread with a few spoonfuls of tomato and fresh herb salsa and you’ll have a barbecue to remember.
1 kg (2 lb) lamb mince
1 onion, finely chopped
3 tsp ground coriander
4 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground white pepper
2 tsp oregano leaves, chopped
2 tsp harissa or chilli paste
1 tsp salt
90 g (3 oz) burghal
Place lamb, onion, ground spices, oregano, harissa and salt in a large bowl. Knead well by hand for five minutes. Refrigerate for 1 hour so flavours can develop. Soak burghal in cold water for 20 minutes. Drain well. Divide mixture into 10 equal pieces and shape into burgers. Scatter burghal onto a plate and roll burgers in it until coated.
Place burgers onto a hot barbecue and cook for 6–7 minutes, rotating once. Turn over and cook for a further 5–6 minutes, rotating once.
At this stage they should be cooked to medium–rare. If you want them cooked more than that, just leave them go for another 2 minutes.
Makes 10 burgers.
Rosemary lamb kebabs
Lamb always cooks well on the barbecue. It can cope with high temperatures without drying out as long – as it isn’t overcooked, of course. Rosemary is a flavour that has long been associated with lamb and it’s terrific here too. For extra rosemary flavour, thread the lamb onto rosemary branches instead of skewers.
500 g (1 lb) leg of lamb leg or lamb fillets
1–2 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped fresh rosemary
Salt and freshly ground black pepper
8 skewers
Dice lamb into 2cm (3/4 in) chunks. Mix the lamb with the remaining ingredients then marinate for up to 2 hours (time permitting).
Thread 6–7 pieces of lamb onto each skewer or rosemary branch. Place kebabs onto a hot barbecue and cook for 8 minutes, turning 3–4 times.
Makes 8 kebabs.
North African spiced lamb kebabs
This combination of fragrant spices and lamb is based on a classic North African kebab recipe. Try them once and you’ll realise they’re an absolute winner.
500 g (1 lb) leg of lamb leg or lamb fillets
1 tsp ground coriander
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp salt
1 1/2 tbsp lemon juice
2 tbsp olive oil
8 skewers
Dice lamb into 2 cm (3/4 in) chunks. Mix the lamb with the remaining ingredients than marinate for up to 2 hours (time permitting).
Thread 6–7 pieces of lamb onto each skewer. Place kebabs onto a hot barbecue and cook for 8 minutes, turning 3–4 times.
Makes 8 kebabs.
Classic beef, mushroom and capsicum kebabs
When making beef kebabs it pays to use a tender cut of beef. Always use cuts such as rump steak, porterhouse or even fillet – if the budget allows.
500 g (1 lb) tender beef, such as fillet, porterhouse or rump
2 tsp mustard
2 tsp chopped fresh rosemary
2 tbsp olive oil
2 tbsp red wine
Salt and freshly ground black pepper
1 red capsicum, halved, de-seeded and cut into 2 cm (3/4 in) portions
200g (7 oz) button mushrooms, wiped clean and cut in half.
10 skewers
Cut the beef into 2 cm (3/4 in) chunks. Mix the mustard, rosemary, olive oil, red wine, salt and pepper together and marinate the beef for 1 hour. Drain excess marinade from the beef then thread the beef, capsicum and mushrooms onto the skewers.
Place kebabs on a hot barbecue grill and cook for 12 minutes, turning 3–4 times.
Makes 10 kebabs
Lip-smacking lime and chilli lamb cutlets
Lamb cutlets, trimmed of excess fat and marinated in lime and chilli are always a hit at barbecues, everyone –and we mean everyone – loves them.
3 tbsp lime juice
1 small red chilli, de-seeded and finely diced
1 tsp caster sugar
1/2 tsp salt
2 tbsp olive oil
12 trim lamb cutlets
Whisk the lime juice, chilli, sugar, salt and olive oil together. Brush liberally onto lamb cutlets and marinate for 30 minutes (time permitting).
Place lamb onto a hot barbecue and cook for 4–5 minutes, rotating once or twice.
Turn over and cook for a further 3–4 minutes. Use remaining marinade for basting during cooking.
Makes 12.
The flavours in this Texan mix are perfect on chicken drumsticks. Cooking on the bone also leaves the chicken beautifully moist to eat.
1 garlic clove, crushed
1 tsp chilli powder
1 tsp sweet paprika
1 tsp mustard
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
2 tbsp olive oil
1 kg (2 lb) chicken drumsticks
Mix the garlic, chilli, paprika, mustard, coriander, cumin, pepper, salt and olive oil together. Rub this over the chicken drumsticks and marinate for 30 minutes (time permitting).
Place drumsticks onto a hot barbecue and cook for 30 minutes, turning often. Use remaining marinade for basting during cooking.
Serves 5–6.
Barbecue onions
There’s nothing quite like the aromas that come from onions cooking on the barbecue. If you love caramelised onions all you have to do is sprinkle a few spoonfuls of vinegar and brown sugar over your onions as they cook. Just make sure you stir them really well.
1 kg (2 lb) onions, sliced into 1cm (1/2 in) rings
3 tbsp olive oil
Salt and freshly ground black pepper
Toss onions with oil, salt and pepper. Spread the onions out over the entire surface of a hot barbecue plate.
Reduce the heat to low and cook the onions for about 30 minutes, turning them often. Add extra oil if they seem a little dry.
Serves 6–8.
Barbecue corn cobs
Corn is a natural on the barbecue: all it needs is to be peeled then brushed with a little olive oil before cooking. If you’re keen on a little spice, corn is great with a dusting of aromatic sweet paprika on the outside.
3 corn cobs
3 tbsp olive oil
Peel the corn cobs and make sure all the silky tassels have been removed. Cut each cob into 3 thick slices and rub with olive oil. Place the corn slices onto a hot barbecue and cook for 10–15 minutes, turning often.
Barbecue vegetable burgers
These veggie burgers are held together with lots of mashed potato. Children love them, which makes a nice change from the age-old sausage in bread.
750 g (1 1/2 lb) waxy potatoes, peeled
25 g (3/4 oz) butter
3 tbsp olive oil
1 onion, finely diced
1/2 red capsicum, finely diced
1 small carrot, finely diced
1 small zucchini, finely diced
3 tbsp chopped fresh herbs
Salt and freshly ground black pepper
Boil potatoes until they are tender. Drain, mash well and stir with butter. Heat a saucepan over a medium heat. Add oil and diced vegetables and cook until tender.
Stir vegetables into mashed potato, then add herbs. Season to taste with salt and pepper. Divide the mix into 10 equal portions and shape into burgers.
Place the vegetable burgers onto a hot barbecue plate and cook for 5–6 minutes, rotating as needed. Turn them over and cook for a further 5 minutes, rotating as needed.
Makes 10 burgers.
Vegetable kebabs may seem like an old-fashioned idea, but when jazzed up with a few spices they’re perfect for modern tastes.
2 garlic cloves, crushed
1/2 tsp ground turmeric
1/2 tsp ground cardamom
1 tsp ground coriander
1 tsp ground cumin
Salt and freshly ground black pepper
3 tbsp olive oil
1 eggplant, cut into 2 cm (3/4 in) chunks
1 red capsicum, cut into 2 cm (3/4 in) chunks
1 onion, cut into wedges
1 zucchini, cut into 2 cm (3/4 in) chunks
10 skewers
Mix garlic, spices, salt, pepper and olive oil. Toss with the vegetables until coated. Marinate for 1 hour to allow the flavours to infuse.
Thread vegetables onto the skewers. Put the kebabs onto a hot barbecue and cook for 15–20 minutes, turning 3–4 times.
Makes 10 kebabs.
Barbecue duck
Duck is a tricky meat to cook on the barbecue, mostly because of the high amount of fat released when it’s cooking. This creates quite a challenge for the barbecue cook to ensure this fat does not create flare-ups and burn the duck. The best way around it is to cook the duck in a kettle barbecue with the coals pushed to one side or on the flat plate of a trolley barbecue. Pay close attention as the duck cooks and move it away from flames if they appear.
2 kg (4 lb) duck, cut through the backbone and pressed flat
1–2 tbsp olive oil
Salt and freshly ground black pepper
Rub duck all over with olive oil and salt and pepper and place onto a hot barbecue. Cover and cook for 15 minutes, rotating as required.
Turn duck over and re-cover. Cook for a further 15 minutes, rotating as required.
Remove lid and cook uncovered for the final 10 minutes. Allow the duck to rest in a cool part of the barbecue for 5 minutes before serving. Cut into portions as required.
Serves 4.
Japanese glaze
This glaze produces a duck with a distinctive Japanese flavour and a stunning hint of orange.
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp mirin
3 tbsp orange juice
Mix the ingredients together and marinate for 1–2 hours. Brush remaining marinade onto duck as it cooks.
Barbecue leg of lamb
The Australian leg of lamb is, to my way of thinking, the classic meat for the Aussie barbecue. It always looks impressive as it’s placed on the barbecue. It can cope with virtually every marinade or baste you can imagine and you get to carve it, which shows off your skill with a carving knife as well as the tongs. For lamb to cook evenly it is best to have it boned by your butcher. This is what butchers call a butterflied leg of lamb.
1 leg of lamb, approximately 1 1/2 kg (3 lb), butterflied
1–2 tbsp olive oil
Salt and freshly ground black pepper
[Note: if you are using a marinade or baste, simply brush this on a few times on each side as it cooks. There will be no need to use the olive oil, salt and pepper.
Rub lamb all over with olive oil and salt and pepper and place onto a hot barbecue.
Cover and cook for 15 minutes, rotating as required.
Turn lamb over and re-cover.
Cook for a further 15 minutes, rotating as required.
Remove lid and cook uncovered cooking for 10 minutes. Allow the lamb to rest in a cool part of the barbecue for 10 minutes before serving. To serve carve lamb into thick slices
Serves 6.
Lamb comes up a treat when lovingly brushed with a baste such as this one here. It’ll smell incredibly good too.
3 tbsp olive oil
3 tbsp lemon juice
3 garlic cloves, crushed
1/2 cup chopped basil, oregano and parsley leaves
Salt and freshly ground black pepper
Mix together oil, lemon juice, garlic, herbs, salt and pepper. Brush onto your lamb a few times on each side as it barbecues.
The Greek salad is a much-loved dish at all Aussie barbecues. Ideal with barbecued lamb and fish.
1 small cucumber, peeled and sliced thinly
1/2 red capsicum, diced into 1 cm (1/2 in) squares.
200 g (7 oz) feta, diced into 1 cm (1/2 in) squares.
3 ripe tomatoes, cut into wedges
1/2 red onion, thinly sliced
1 cos lettuce, washed
90 g (3 oz) kalamata olives
2 tbsp chopped parsley
1 1/2 tbsp lemon juice
Salt and freshly ground black pepper
3 tbsp extra virgin olive oil
Mix the cucumber, capsicum and feta with the tomatoes, onion, lettuce, olives and parsley in a bowl.
Whisk lemon juice, salt and pepper together. Add oil and whisk well. Toss dressing through the salad.
Serves 6.
Potato salad
How could you possible think of having a barbecue without a potato salad? It’s the perfect match with sausages, steak and barbecue lamb cutlets.
11/2 kg (3 lb) waxy potatoes, peeled
100 ml (3 1/2 fl oz) mayonnaise
3 tbsp chopped flat leaf parsley
Freshly ground black pepper
Boil potatoes until just cooked. Drain and allow to cool. Cut into 1 cm (1/2 in) slices. Arrange the potato slices on a platter.
Drizzle with mayonnaise and sprinkle parsley and freshly ground black pepper to serve.
Serves 6.
Barbecued vegetable salad
The beauty of this salad is it shows once and for all that the barbecue can do much more than just cook steaks and chops
5 to 8 wedges
2 small zucchini, cut into quarters
1 red capsicum, de-seeded and cut into 6 wedges
90 g (3 oz) button mushrooms
3 tbsp olive oil
1 tbsp vinegar
Salt and freshly ground black pepper
20 basil leaves, thinly sliced
Place all of the prepared vegetables in a bowl. Add the olive oil, vinegar, salt and pepper. Toss well.
Place vegetables onto a hot barbecue and cook for 20–30 minutes. Turn the vegetables regularly and add more oil if needed.
When all the vegetables are tender and golden, pile them onto a platter. Sprinkle basil on top and drizzle on a little extra olive oil if it looks dry.
Serves 6–8.
Pavlova
Pavlova is the traditional barbecue dessert. Make sure there is at least one at your next sizzling event.
6 egg whites
440 g (15 oz) caster sugar
1 tsp vanilla extract
1 tbsp cornflour
1 1/2 tsp white vinegar
250 ml whipping cream
Pulp from 6 passionfruit
200 g (7 oz) raspberries
Preheat oven to 180°C (390?F). Beat egg whites until stiff peaks form. Add sugar, 1/3 at a time, allowing each third to be well incorporated so that you end up with a thick glossy meringue. Fold through the vanilla, cornflour and vinegar.
Either spoon into a greased and lined 23 cm (9 in) springform cake tin or spread in a high circle on a sheet of baking paper on a tray. Place into oven and lower temperature to 120°C (245?F). Bake for 45 minutes.
Turn the oven off, leaving the pavlova to cool inside the oven.
Place cold pavlova on a serving platter and cover with whipped cream.
Scoop passionfruit pulp on top and scatter with raspberries.
Serves 8–10.
No-cook orange cheesecake
Cheesecakes have a biscuit base with a cream cheese topping. They need to be left in a refrigerator for a few hours to set
150 g (5 oz) digestive biscuits
60 g (2 oz) melted butter
500 g (1 lb) soft cream cheese
150 g (5 oz) caster sugar
150 ml (5 fl oz) orange juice
10 g gelatine
100 ml (3 1/2 fl oz) cream
Zest of 2 oranges
Place biscuits in a food processor and whiz to form small crumbs, add melted butter and process briefly. Press biscuit mix into the bottom of a 20 cm (8 in) springform cake tin. Place in the refrigerator to set for at least 20 minutes.
Beat cream cheese with sugar until well softened and creamy.
Bring orange juice to the boil, add gelatine and stir until dissolved. Remove from the heat, add cream and orange zest and stir until fully combined, then stir blend into the cream cheese mixture.
Pour onto biscuit base and chill until set.
Serves 8–10.
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