Easy BBQ Meals

Sticky barbecue chicken

4 chicken thighs and 4 chicken drumsticks, skin on

Salt and pepper

1 tbsp soy sauce

1 tbsp cider vinegar

4 tbsp light brown soft sugar

4 tbsp tomato ketchup

75ml apple juice

1 tbsp Dijon mustard

 

Heat oven to 180C fan forced. Put the chicken in a roasting tray, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill chicken. This step can be done up to two days ahead.

Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.

Heat a barbecue until very hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don’t worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.

 

 

Thai pork skewers

500g lean pork mince

1 to 1 1/2 tbsp Thai green curry paste

1 1/2 tbsp fish sauce

2 tsp caster sugar

2 tbsp fresh coriander leaves.

Olive oil cooking spray

Steamed rice, to serve

Shredded red cabbage, to serve

Sweet chilli sauce, to serve

 

Place mince, curry paste, fish sauce, sugar and coriander in a food processor. Process until combined.

Divide mixture into 12 portions. Roll each into an 8cm-long sausage shape. Thread onto skewers. Place on a plate. Cover and refrigerate for 30 minutes.

Preheat barbecue plate on medium-high heat. Spray skewers with oil. Cook, turning occasionally, for 15 minutes or until cooked through. Allow to rest for 5 minutes.

Serve skewers with rice, shredded cabbage and sweet chilli sauce.

 

 

Easy vegan burgers

6 large, sweet potatoes (about 1.5kg)

2 tsp oil plus extra for cooking

2 red onions finely chopped

1-2 red chillies finely chopped (deseeded if you like)

1 tbsp ground cumin

1 tbsp ground coriander

340g can sweetcorn drained

Small bunch coriander chopped

200g polenta

Burger buns

Salsa, onion slices and salad leaves, to serve

 

Heat oven to 200C fan forced. Pierce sweet potato skins and place on a baking tray. Bake for 45 mins until very soft. Remove from the oven and leave to cool. Meanwhile, heat the oil in a small pan, add the onions and chillies, and cook for 8-10 mins until soft. Leave to cool.

Peel the potatoes and add the flesh to a bowl with the chilli and onions. Mash together with the spices until smooth. Using your hands, mix in the sweetcorn, coriander, half the polenta and salt and pepper. Shape the mixture into 10 burgers; it will be quite soft. Carefully dip each one into the remaining polenta; dust off any excess. Place burgers on lined baking trays and chill for at least 30 mins. You can wrap and freeze the burgers at this stage.

Preheat barbecue plate on medium-high heat. Spray barbeque plate with oil and cook the burgers for 10 mins each side until nicely browned. Alternatively, heat oven to 220C fan forced and cook on oiled baking trays for 15 mins. Serve in buns with a dollop of salsa, some onion and salad leaves.

 

 

Chorizo, corn and risoni creamy pasta salad

200g (1 cup) risoni (or your choice of pasta)

3 corn cobs, husks and silks removed

1 tbsp extra virgin olive oil

2 chorizo sausages, thinly sliced

100g smooth Danish fetta

70g (1/4 cup) Greek-style yoghurt

2 tbsp extra virgin olive oil, extra

1 1/2 tbsp fresh lemon juice

2 tbsp water

250g cherry tomatoes, quartered

1/2 cup fresh continental parsley leaves, finely chopped and extra to serve

 

Cook risoni (or pasta of choice) in a saucepan of boiling, salted water following packet directions or until al dente. Drain and refresh under cold running water. Drain well. Transfer to a large bowl.

Meanwhile, heat a barbecue grill to very high. Add corn and grill (no need to oil), turning, for 12-15 minutes or until charred and the kernels are tender. Set aside to cool.

Heat oil in a large, non-stick frying pan over medium-high heat or use the BBQ plate and cook chorizo slices, stirring, for 3 minutes or until browned. Transfer to a plate lined with paper towel to drain.

Place fetta and yoghurt in a bowl. Use a fork to mash until smooth. Add extra oil, lemon juice and water. Season with salt and pepper and stir well to combine. Set aside.

Use a sharp knife to cut down the length of each cob, close to the core, to remove the kernels. Add kernels to the cooled risoni. Add the chorizo, tomato and chopped parsley. Season to taste. Gently toss to combine. Transfer half of the salad mixture to a serving plate. Drizzle with half of the dressing. Top with remaining mixture and dressing. Sprinkle with extra parsley leaves, to serve.

 

Recipes and images:

https://www.bbcgoodfood.com/recipes/sticky-barbecue-chicken

https://www.taste.com.au/recipes/thai-pork-sausage-skewers/9514c0ae-1c41-4261-8051-00b3901aa45c

https://www.bbcgoodfood.com/recipes/easy-vegan-burgers

https://www.taste.com.au/recipes/chorizo-corn-risoni-creamy-pasta-salad-recipe/snp8sx1w