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    Recipes — BBQ grilled

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    Chicken Skewers

    This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.

    Prep Time

        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 6

    Ingredients

        •    60g blanched almonds
        •    6 cloves of garlic
        •    1 tbsp balsamic vinegar
        •    1 tbsp baby capers in brine
        •    6 anchovy fillets in oil , from sustainable sources
        •    1 bunch of fresh flat-leaf parsley , (30g)
        •    10 skinless, boneless free-range chicken thighs
        •    10 slices of higher-welfare prosciutto
        •    1.2 kg potatoes
        •    300 g ripe cherry tomatoes
        •    olive oil
        •    1 bunch of fresh thyme , (30g)
        •    extra virgin olive oil

    Method

    1. Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat.

    2. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-thighs-recipes/chicken-skewers/

      T-Bone Steaks with Texas Toast

      Fire up the grill and try this recipe for T Bone Steak with thick slices of white bread! Classic and ridiculously delicious, this T Bone Steak with thick slices of white bread recipe is good any time of the year.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4

      Ingredients

          •    4 tbsps unsalted butter
          •    2 garlic cloves, minced
          •    2 tbsps minced flat-leaf parsley
          •    Salt and freshly ground pepper
          •    1 red onion, sliced 1/2 inch thick
          •    Olive oil, for brushing
          •    Four thick slices of white bread
          •    Spice-Rubbed T-Bone Steaks, thinly sliced

      Method

      1. Light a grill. In a small saucepan, melt the butter with the garlic. Add the parsley and season with salt and pepper; keep warm.
      2. Brush the onion with oil and season with salt and pepper. Grill until tender, 6 minutes. Grill the bread until toasted and brush with the garlic butter. Serve the steaks with the grilled onions and Texas toast.



      This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/t-bone-steaks-texas-toast

      BBQ Lamb with Pea Salad and Mint Sauce

      Fire up the barbie with this Summer-inspired twist on the classic lamb roast and mint sauce.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 6


      Ingredients

          •    700g baby white potatoes, halved

          •    1 1/2 cups (180g) frozen peas
          •    150g sugar snap peas
          •    150g snow peas, trimmed
          •    1.2kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic


      Mint Sauce:

          •    1 bunch mint, leaves picked
          •    2 tsps finely grated lemon rind
          •    2 tbsps lemon juice
          •    1 garlic clove, crushed
          •    1 tbsp caster sugar
          •    2 tbsps olive oil
          •    1 tbsp warm water


      Method

      1. Preheat a covered barbecue grill on medium. Cook lamb in covered barbecue for 12 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thickly slice.
      2. Meanwhile, cook potato in a large saucepan of boiling water for 10 mins. Add peas, sugar snap peas and snow peas. Cook for 2-3 mins or until peas are bright green and tender. Drain.
      3. To make the mint sauce, process mint, lemon rind, lemon juice, garlic and sugar in a food processor until finely chopped. With the motor running, gradually add the oil and warm water until almost smooth. Season.
      4. Place potato mixture and lamb on a serving platter. Drizzle with mint sauce.



      This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/bbq-lamb-pea-salad-mint-sauce-recipe/kxnwn1bf

      Beef Burger Patties

      This grilling season, try making your own burger blend instead of buying ground meat. Here, our combination of chuck, brisket and short ribs provides the perfect leanness-to-fat ratio for a juicy burger with the ideal meaty flavor and texture.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves Six 6-ounce burgers

      Ingredients

          •    1½ pounds beef chuck, cut into 1-inch pieces and chilled
          •    ½ pound beef brisket, cut into 1-inch pieces and chilled
          •    6 ounces boneless beef short ribs, cut into 1-inch pieces and chilled
          •    Vegetable oil, for greasing
          •    Kosher salt and freshly ground black pepper, to taste
          •    Buns and toppings, for serving

      Method

      1. Using a meat grinder set up according to the manufacturer's directions and with a medium die, grind the meats into a medium bowl. Using your hands, mix the meat until incorporated, then form into six 6-ounce patties. Season both sides liberally with salt and pepper.
      2. Light a grill. Using tongs and paper towels, lightly grease the grill. Cook the burgers, flipping once, until charred and medium rare, 4 to 5 minutes per side. Transfer to a platter, assemble as desired with buns and toppings, and serve.



      This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/burger-blend-beef-chuck-brisket-short-ribs-recipe

      BBQ Huon Salmon skewers

      Heaven on a stick? We think so. Fire up the BBQ, bring the Huon Salmon and you’ll see what we mean.

      Prep Time

          •    Prep time: 25 minutes
          •    Cook time: 5 minutes
          •    Yield: Serves 4

      Ingredients

          •    2 x 140g Fresh Huon Salmon portions - skin off
          •    1/2 cup Ponzu sauce
          •    1/2 Cup Oyster Sauce
          •    1/2 Red Onion - very thinly sliced
          •    1 cup Coriander leaves picked
          •    Steamed rice to serve

      Method

      1. Mix the ponzu and the oyster sauces in a large bowl. Cut the salmon into bite size pieces then add to the sauce mix.
      2. Allow to marinate for 20 minutes. Then thread the salmon onto 8 metal skewers.
      3. Preheat a BBQ hotplate to hot and add a slick of oil. Cook the salmon until the edges start to turn a lovely caramel colour. About 2 minutes each side. Be very gentle so the salmon doesn’t break, and only turn once.
      4. Serve with sliced red onion and coriander scattered over steamed rice. * Ponzu sauce and Oyster sauce is available in the Asian section of the supermarket.



      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-skewers/