Category : BBQ

    Home / Archive by category "BBQ"
26 January, 2015

Forbidden Rice Salad

Forbidden Rice Salad
Posted in : BBQ, Lamb, Salads on by : admin

Any dishes you can do on the BBQ and serve with a cold salad is perfect for these long hot summer days.  I got Chelsea Winter‘s Everyday Delicious recipe book for Christmas, and she has a great recipe for Lamb Koftas, these are really good served with my Forbidden Rice Salad. Forbidden Rice is also
Read more

29 March, 2014

Beer Can Chicken and a Giveaway

Beer Can Chicken and a Giveaway
Comments : 5 Posted in : BBQ, Chicken on by : admin

One meal I love making, because it is so easy and there is always plenty left for sandwiches, is Beer Can Chicken.  It can be done on the BBQ (one with a hood) or in the oven; with roasted veges or with salad and bread. The basic concept is to steam the chicken from the
Read more

7 February, 2013

Fresh Salmon on the BBQ

Fresh Salmon on the BBQ
Posted in : BBQ, Seafood on by : admin

One of the advantages of living in Marlborough is the beautiful fresh salmon that is so easily accessible.  Our local butcher had fresh salmon in last week so I picked up a beautiful piece for dinner. First I marinated it in: 50ml local olive oil 50ml verjuice 2 cloves local garlic, crushed 1 tsp dried basil
Read more

4 February, 2013

Guest Blog, by The Sous Chef: Venison Burgers

Guest Blog, by The Sous Chef: Venison Burgers
Posted in : BBQ, Burgers, Venison on by : admin

A typical sunny Marlborough day, perfect for a BBQ. Local supplier Premium Game do wonderful wild vennison patties, just needing some equally good ingredients to do them justice. On to a pre-heated BBQ plate go the patties, with chopped shallots and mushrooms (unfortunately we don’t have anyof our own mushrooms at the moment), local free range eggs, and halved capsicums on
Read more

1 February, 2013

BBQ Smoked Cajun Chicken

BBQ Smoked Cajun Chicken
Posted in : BBQ, Chicken on by : admin

I was given some smoking boards as a gift, to be used on the BBQ – soak them and then put under the lid of the BBQ with your food to create a delicate smoked flavour.  Our favourite way to do this is with free-range chicken legs. First soak the board – I usually used
Read more