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Barbecue April 11, 2015

Posted by andrewescott in Dinners.
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On Monday 5th January, we launched another year of recipe club with a dinner inspired by the barbecue. Laura hosted, and cooked together with Andrew.

Entré and Drinks

BBQ Theme - Andrew's Entree BBQ Theme - Laura's Punch

While the main course was cooking, Andrew provided a dish of smoked polish sausage and Laura served a refreshing punch.

Mains

BBQ Theme - Andrew's Main BBQ Theme - Laura's Main (1 of 3) BBQ Theme - Laura's Main (3 of 3) BBQ Theme - Laura's Main (2 of 3)

For main course, Andrew made two types of home-made sausages: pork, apple and caramelised onion, and pork with sage and red wine. Laura served a Greek lamb salad, haloumi and capsicum parcels and Changs cabbage salad.

Dessert

BBQ Theme - Laura's DessertTo conclude, Laura made a delicious dessert of sticky rice in banana leaves.

Bulgogi – Korean Barbecue Beef (BBQ) January 20, 2012

Posted by andrewescott in Recipes.
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One of the entree dishes for the BBQ dinner was this delicious Korean Barbecue Beef, known as Bulgogi. This recipe is another one from Ben O’Donoghue’s book Ben’s Barbecue.

Ingredients

  • 500g rump steak
  • 3 tablespoons (60mL) brown sugar
  • 125mL light soy sauce
  • 4 cloves of garlic
  • salt
  • 100mL mirin
  • 2 tablespoons (40mL) sesame oil
  • 1 tablespoons sesame seeds
  • 1 bunch spring onions
  • sunflower or vegetable oil
  • 1 medium carrot
  • leaves of 1/2 iceberg lettuce
  • mint leaves
  • ~200g kimchi
  • other korean sauces that take your fancy

Method

  1. Heat an oven to 200 degrees Celcius.
  2. Trim the beef of fat and slice thinly. Chop the garlic cloves finely. Slice the spring onions finely.
  3. Place sesame seeds on a tray and toast in the oven for about five minutes, until they colour. Then remove to cool.
  4. Combine the sugar, soy sauce, garlic, salt, mirin, sesame oil, sesame seeds, and spring onions to make the marinade, and mix the beef slices through.
  5. Leave in the fridge for at least 2 hours or overnight.
  6. When it comes to cooking the beef, bring the beef mix to room temperature, then heat a BBQ hotplate to medium-hot.
  7. Chop the carrot finely while waiting.
  8. Oil the hotplate, and begin frying the meat. Once they’ve begun warming, then add the carrots, and fry everything together. It takes only a few minutes to cook so it’s tender.
  9. Transfer bulgogi to serving dish and place on table together with lettuce leaves, kimchi, mint leaves, and any other tasty Korean sauces that take your fancy. Before eating, place everything on a lettuce leave and wrap into a delicious parcel.

Serves 6 as entree or 3 as mains.

Barbecued corn with bacon (BBQ) January 20, 2012

Posted by andrewescott in Recipes.
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This dish at the BBQ dinner is from Ben O’Donoghue’s book Ben’s Barbecue which is full of fantastic recipes.

The corn has a great “opening a present” effect at the table, and is served with chilli and lime butter.

Ingredients (corn)

  • 8 corn cobs, with husks on
  • 8 middle bacon rashes (needs to have the streaky bits)
  • Cooking twine

Ingredients (butter)

  • 125g unsalted butter
  • 1 red chilli
  • 1 lime
  • salt

Method

  1. Trim the rind from the bacon, and separate the streaky part of the bacon from the rest. Cut the streaky part in half – these are the parts used below.
  2. Peel back the husks of each piece of corn to expose the kernels, but without detaching the husk. Although, it doesn’t matter if one or two pieces fall off, as long as there’s enough left to still cover the corn back up later. Pull off the fibres, place two pieces of bacon on either side of a piece of corn, and then re-cover the corn. Tie it up at the top securely with the twine.
  3. Corn can be kept in the fridge for a few hours until needed. In the mean-time, make the butter.
  4. Bring the butter to room-temperature.
  5. Chop the chilli, grate the zest off the lime, and mix in with the butter and salt.
  6. Heat the BBQ to medium heat. Arrange the corn cobs on the BBQ with the tied-up end to the end of the grill (this reduces the chance of it catching on fire).
  7. Cook for 30 mins, continually turning and rotating the corn around to allow it to cook slowly and evenly.
  8. Place the corns on a serving dish, and serve with the butter.

Serves 8.

BBQ January 17, 2012

Posted by andrewescott in Dinners.
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The theme for this month was Barbecue (aka BBQ) and everything had to be cooked on the barbie. Laura hosted, and provided the bbq on the 16th January. Laura, Andrew and Franca provided the dishes and drinks, and we dined outside in the warm summer air.

Entré

  

Franca made some excellent chicken skewers with satay sauce, and also two great cocktails – perfect for a barbecue.

In addition, Andrew provided some do-it-yourself Korean beef bulgogi.

Main

   

For mains, Laura cooked us finger-licking pork ribs, lamb koftas, and made an asian salad and an eggplant and haloumi salad.

Andrew also barbecued some bacon-wrapped corn on the cob to go with mains.

Dessert

To finish up, Franca impressed us with her dishes of fragrant polenta slices with grilled stone-fruit.