I’m sure your nostrils have had the delicious waft of your neighbours al fresco cooking and you’ve often wondered why your chargrilled sausages don’t smell quite that good! Well wonder no more simply follow my mouth watering recipes below and you will have your taste buds trembling with delight!
Boil the corn for 5 minutes until bright yellow but not yet cooked through; cool under cold water and drain well. (Can be prepared up to 1 day ahead and kept in the fridge). For cooking the coals should be white and glowing before you begin cooking. Cook for 10 mins, turning often, until the corn is tender and golden. Brush with a little soft butter (garlic butter is perfect) as it cooks. Transfer to a dish, top with more of the butter and let it melt.
Burgers – Aussie Style!
- 1kg minced beef
- 2 finely chopped red onions
- 5 crushed garlic cloves
- large handful of chopped parsley
- 75ml tomato ketchup
- 50ml oyster sauce
- 2 egg yolks
To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6 large balls, then shape into burgers. Put them in the fridge and, if possible, leave to chill for at least 1 hr.
To cook the burgers, get the barbecue good and hot with the coals glowing. You don’t need to add any oil to the burgers. Put them on the barbecue and leave for a few minutes until the edges start to colour, then turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 minutes if you like them well cooked.
- 6 smoked back bacon rashers
- 6 slices fresh pineapple
- 6 slices good melting cheese, such as cheddar
- 6 burger baps, split in half
- 2 tbsp mayonnaise
- 12 slices pickled beetroot
- 2 large tomatoes, sliced
- 1 Cos lettuce, separated into leaves
While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like. Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top.
Frango churrasco (Grilled lemon & garlic chicken)
- 900g boneless chicken thighs (skin-on if possible)
- zest and juice 2 lemons
- 1 tbsp paprika
- 1 tbsp mild piri-piri sauce
- 2 tbsp soft brown sugar
- 3 garlic cloves, crushed
- 3 tbsp extra virgin olive oil
- 2 tbsp coriander, finely chopped
Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, orovernight if possible. Bring to room temperature 1 hr before grilling.
Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 minutes. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot. Place on the grill for 6 minutes on one side, then turn over and cook for 4 minutes. Cook for a few minutes more on each side if they are large – keep the heat on medium so they don’t burn. Remove and keep warm under foil.
That’s it folks! Easy!
All you need to do is serve the above with a fresh crispy green salad and a nice chilled beer, your guests will be amazed and your neighbours nostrils will be twitching for hours!